by Julie Pace, RDN | Feb 13, 2022
One Pot Chili Mac
This one pot Vegan Chili Mac is so delicious and makes a perfect meal during cold winter months. It’s packed with flavor, protein, fiber, and other anti-inflammatory & immune supporting ingredients. It's so easy to make and is ready to eat in 30 minutes or less.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
Total Time 25 minutes mins
Course Dinner, Lunch
Cuisine American, Mexican
- 1/3 cup water
- 1 medium sweet onion diced
- 6 garlic cloves chopped
- 8 ounces of white button mushrooms
- 2 BPA-free cans red kidney beans drained and rinsed
- 1 Tbsp chili powder
- 1 tsp smoked paprika
- 1 tsp oregano
- 1 Tbsp cumin
- 1/2 tsp cayenne pepper
- 1-1/2 tsp salt
- 4 cups vegetable broth
- 28 ounce (1 can) fire roasted crushed or diced tomatoes
- 1 can sweet corn 14 ounces, drained
- 8 ounces elbow pasta
- 1 Tbsp bourbon maple syrup or brown sugar
- Optional toppings:
- Cilantro
- Vegan cheddar cheese
In a large pot or Dutch oven, bring water to a simmer over medium heat. Sauté onions, garlic, mushrooms for 3-5 minutes. Add chili powder, smoked paprika, oregano, cumin, cayenne pepper and salt. Stir until combined.
Pour in the vegetable broth and stir until well combined with seasoning and vegetables.
Add beans, tomatoes, corn and pasta to pot and mix well . Bring to a boil then reduce heat to a simmer for 15-20 minutes or until pasta is done.
Season to taste with salt and pepper. Stir in brown sugar or maple syrup.
Optional- Top with vegan cheese and /or freshly chopped cilantro.
Keyword dairy free, healthy pasta recipe, Vegan Recipe
by Julie Pace, RDN | Feb 13, 2022
Buffalo Chickpea and Cauliflower Pizza
This delicious vegan pizza drizzled with homemade ranch dressing is so delicious and is topped with ingredients that provides you with fiber, protein, antioxidants, pre and probiotics and healthy fats. Keep it simple and save time by using a flat bread for the crust.
Course Dinner, Lunch
Cuisine American
- 1 flat bread
- 1 small head of organic cauliflower cut in florets
- 1 can organic chickpeas rinsed and drained
- 2 Tbsp avocado oil
- 1/4 tsp salt
- 2 Tbsp vegan butter
- 1/2 cup Buffalo sauce
- 1 small avocado sliced
- 1 small red onion chopped
- 2 cloves garlic finely diced
Homemade Vegan Ranch Dressing
- 3/4 cup plain vegan yogurt
- 3 tbsp non-dairy milk
- 1 tbsp fresh or dried parsley
- 1 tbsp fresh or freeze dried dill
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 tsp onion powder
- 1/2 tsp garlic powder
- 3/4 tsp maple syrup
Method for pizza:
Preheat oven to 400 degrees.
In a medium bowl, toss cauliflower florets and chickpeas in avocado oil, salt and cornstarch mixture.
Spread evenly on lined baking sheet and bake for 20 minutes. In the last 5 minutes of baking heat pizza crust (or heat according to specific packaging)
In a small saucepan, heat vegan butter and buffalo sauce. Pour over chickpeas and cauliflower.
Remove pizza crust from oven. Spread with chickpeas and cauliflower over crust. Top with avocado, red onion, garlic, spinach, and vegan ranch dressing. Enjoy!
Homemade Vegan Ranch Dressing
Keyword cauliflower, chickpea, Healthy Vegan Recipe, pizza
by Julie Pace, RDN | Feb 13, 2022
Healthy Hummus (Easy and Delicious)
This better than store bought hummus recipe is so easy to make and requires just a few simple ingredients. It's made with chickpeas, tahini, lemon and spices. You can use this recipe as an appetizer, snack or use it to add extra protein and fiber to your sandwiches or wraps.
Prep Time 5 minutes mins
Total Time 10 minutes mins
Course Appetizer, healthy snack
Cuisine Mediterranean
- 1 can chickpeas drained and rinsed
- 1/2 tsp baking soda
- 2 Tbsp lemon juice
- 4 cloves garlic finely chopped
- 1/2 tsp salt
- 2/3 cup tahini
- 3/4 tsp ground cumin
- 1 Tbsp extra virgin olive oil optional
Add chickpeas and baking soda in medium pot and cover with 1-2 inches of water. Bring to a boil, reduce heat to low-simmer until skin start falling off chickpeas. About 15 minutes.
Drain and rinse chickpeas in cold water. Transfer chickpeas to a food processor or blender. Add garlic, lemon juice, tahini, cumin, salt, and EVOO (if desired). Process until smooth and creamy, stopping and scraping down sides of bowl, if needed. Add more salt to taste, if needed.
*If mixture is too thick, add 1-2 Tbsp cold water. Blend until smooth.
Transfer to bowl and sprinkle with red pepper flakes. Enjoy!
by Julie Pace, RDN | Feb 13, 2022
Quinoa Taco Salad
This colorful Quinoa Taco Salad makes a healthy and delicious breakfast, lunch or dinner. It's super easy to make and ready in less than 20 minutes. This delicious dish is a great balance of fiber, protein, colorful veggies and healthy fats to help keep you nourished and satisfied.
Prep Time 5 minutes mins
Cook Time 15 minutes mins
Total Time 20 minutes mins
Course Breakfast, Lunch, Main Course
Cuisine American, Mexican
- 2 teaspoons avocado oil
- 1 cup organic dry quinoa rinsed
- 1 Tbsp nutritional yeast
- 1 Tbsp cumin
- 1 teaspoon chili powder
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
- 1/4 tsp turmeric
- 1 can mild Rotel tomatoes
- 1-1/2 cups vegetable broth
- 1 can black beans drained and rinsed.
- 1 large red bell pepper sliced
- 1 medium red onion sliced
- 1 large avocado sliced
- 1/4 cup walnuts
Add oil to a medium sauce pan on medium heat. Add in dry quinoa and heat for 1-2 minutes. Stirring constantly.
Add in seasonings nutritional yeast, cumin, chili powder, garlic and onion powder, salt, turmeric. Heat for another 1-2 minutes, stirring constantly.
Add in undrained fire roasted tomatoes and the vegetable broth. Bring to a boil then reduce to a simmer until all juices are absorbed. About 15 minutes.
Once cooked. Add in black beans. Top with desired toppings. Serve with favorite salsa or sriracha sauce.
Add favorite salsa or sriracha sauce.
Keyword Black bean Salad, Quinoa Salad, Taco Salad, vegan
by Julie Pace, RDN | Jan 30, 2022
Lemon Poppy Seed Bundt Cake
This perfectly moist and sweet lemon poppy seed bundt cake makes a delicious dessert. if you love lemons you'll enjoy this cake. This cake is super simple to make taste great with or without the lemon glaze.
Course Breads, Dessert
Cuisine American
- 1 cup soy milk
- 1 tsp apple cider vinegar
- 2 cups all-purpose unbleached flour
- 2-1/2 teaspoons baking powder
- 1/4 tsp baking soda
- 3/4 tsp salt
- 3 Tablespoons poppy seeds
- 3/4 cup organic cane sugar
- 1/4 cup vegetable or avocado oil
- 1/4 cup vegan yogurt I used vanilla almond
- 3 Tbsp lemon juice or zest and juice of 2 lemons
- 2 tsp vanilla extract
- Lemon glaze:
- 1/2 cup powdered sugar
- 1 Tbsp fresh lemon juice
Preheat oven to 375 degrees.
In a small bowl combine soy milk and apple cider vinegar. Sit aside for 10 minutes.
In another bowl combine flour, baking soda, salt, and poppy seeds. Set aside.
In a large bowl, whisk together sugar , oil, vanilla extract, yogurt, lemon juice and zest. Slowly add in soy milk, whisking until incorporated. Add the dry ingredients to the wet, folding in gently until combined.
Pour into a non-stick Bundt pan and bake 25-30 minutes or until done. Can check this by inserting a toothpick in middle and if it comes out clean, it’s ready.
To make the glaze, whisk together powdered sugar and lemon juice. Add more lemon juice if needed for smooth consistency.
Drizzle glaze over warm cake and let cool. Enjoy!
Keyword lemon bundt cake, vegan cake, vegan dessert
