Tangy Cucumber & Tomato Salad

Tangy Cucumber & Tomato Salad

by | Sep 2, 2021

Tangy Cucumber & Tomato Salad

This is one of my favorite summertime salads because it's so easy, light and refreshing. This delicious salad is made with juicy tomatoes along with sliced cucumbers and red onions topped with a tangy french vinaigrette dressing. This is a side dish the entire family will love.
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Prep Time 10 minutes
Cook Time 0 minutes
Course Salad, Side Dish
Cuisine American
Servings 4

Ingredients
  

  • 1 pint grape tomatos organic, halved
  • 3 medium cucumbers organic, sliced
  • 1 medium red onion thinly sliced
  • 1/4-1/2 cup Homestyle Real French Vinaigrette Dressing I used Brianna's Brand

Instructions
 

  • Slice all vegetables. Add to a medium bowl. Toss in dressing. Enjoy!
Keyword cucumber tomato salad

Edamame & Veggie Rice Bowl

Edamame & Veggie Rice Bowl

by | Sep 2, 2021

Edamame & Veggie Rice Bowl

The ingredients in this vegan rice bowl recipe can be prepped ahead for an easy lunch or dinner. The spicy sriracha sauce adds a kick of flavor to this easy recipe. This healthy dish is packed with plant protein, fiber, antioxidants, and vitamins and minerals all to promote health.
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Prep Time 10 minutes
Cook Time 5 minutes
Course Dinner, Lunch
Cuisine American
Servings 4

Ingredients
  

  • 2 cups white or brown rice cooked
  • 2 cups edamame shelled, cooked
  • 1 medium avocado peeled, pitted and diced
  • 1 medium red onion diced
  • 1 large red bell pepper organic, diced
  • 1 Tbsp sesame seeds
  • 2 cups sweet potato peeled ,baked ,diced
  • 1-2 Tbsp EVOO or Avocado Oil
  • 1 Tsp oregano
  • 1 Tsp onion powder
  • 1 Tsp garlic powder
  • 2 Tsp paprika
  • 2-3 tsp soy sauce low-sodium
  • 1-2 tbsp sriracha i used tabasco brand

Instructions
 

Sweet Potatoes

  • Preheat oven to 425 degrees. Line baking pan with parchment paper. Toss diced potatoes in oil and spices. Spread evenly over a baking pan 10-15 minutes or until done. Flip halfway through cooking.

Rice & Edamame

  • Cook rice and edamame according to packaging and set aside. Diced veggies then set aside while potatoes are baking and rice are cooking.
  • Once rice and potatoes are done, Add to bowl, top with veggies, drizzle with soy sauce and sriracha.

Notes

Can swap rice out for quinoa, if desired.
Keyword Easy Meal Prep Recipe, Edamame, Healthy Recipes, Healthy Vegan Recipe, Plant-Based Meal, rice, Vegan Recipe

Stuffed Bell Peppers with Black Beans and Rice

Stuffed Bell Peppers with Black Beans and Rice

by | Aug 18, 2021

Stuffed Bell Peppers with Black Beans and Rice

Julie Pace
Looking for a quick and easy meatless dinner idea? These tasty stuffed bell peppers with black beans and rice are sure to please the entire family. They are packed with protein, fiber, vitamins, and antioxidants all to nourish your health. This recipe is super easy to make and ready to eat in 25 minutes or less.
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Prep Time 10 minutes
Cook Time 15 minutes
Course Dinner, Lunch
Cuisine American, Mexican
Servings 4

Ingredients
  

  • 2 large bell peppers organic, cleaned, halved
  • 1 15 ounce black beans organic
  • 1 cup rice or quinoa cooked
  • 2 tsp chili powder
  • 2 tsp cumin
  • 1/4 tsp cayenne pepper
  • 1 large sweet onion chopped
  • 6 ounces tomato paste organic
  • 1 cup water
  • 1 cup vegan nacho cashew dip or favorite vegan nacho cheese

Instructions
 

  • Preheat oven to 425 degrees.
  • Slice peppers in half, clean and set aside.
  • Add bean, cooked rice, spices, onions, tomato paste, water, cashew dip to a skillet and mix well. Heat on medium heat for about 5 minutes.
  • Transfer mixture to peppers. Place on a baking pan. Bake 15-20. Remove and enjoy.

Notes

To serve add avocado, cilantro, jalapeno peppers, if desired.
Keyword black beans, rice, stuffed bell peppers, vegan dish
Simple Vegan Pancakes

Simple Vegan Pancakes

by | Jan 3, 2021

Simple Vegan Pancakes

This one bowl pancake recipe couldn't get any easier. These melt in your mouth, light and fluffy vegan pancakes are delicious and easy to make. A recipe that the entire family will love.
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Prep Time 5 minutes
Total Time 20 minutes
Course Breakfast
Cuisine American
Servings 6

Ingredients
  

  • 1 cup unbleached all-purpose flour
  • 1 tablespoon baking powder
  • 1/4 teaspoon salt
  • 1 cup non-dairy milk – plain unsweetened, almond
  • 2 tablespoon melted vegan butter
  • 1.5 teaspoon vanilla extract

Instructions
 

  • In a large bowl, stir together the flour, baking powder, and salt.
  • Stir in the remaining ingredients (non-dairy milk, vegan butter, and vanilla extract) until just incorporated. Don't over mix. There should still be small lumps of flour in the batter.
  • Heat a non-stick pan to medium heat. Add a teaspoon or two of vegan butter into the pan, if desired.
  • Scoop about 1/4 cup of batter into the pan for each pancake.
  • Cook until the top of the pancake starts to bubble and the bottom is golden brown (about 3-4 minutes). Flip! Cook on that side until golden brown (about 1-2 minutes)
  • Plate and top with your favorite berries and maple syrup. Enjoy!

Notes

Add in 1/4 cup non-dairy chocolate chips into batter before adding to pan, if desired. 
 
Keyword pancakes, vegan, vegan pancake recipe

Chocolate Chip Cookies

Chocolate Chip Cookies

by | Jan 3, 2021

Chocolate Chip Cookies

These cookies are quick and easy to make and won't last long on the plate. They are deliciously soft and chewy. No one will ever believe that they're vegan, Best of all, this recipe requires no chilling before baking and they are made in one bowl. You can use non-dairy semi-sweet, dark chocolate, or even a combination of the two. Either way, they are a delicious sweet treat!
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 24 cookies

Ingredients
  

  • 1 tbsp ground flaxseed
  • 2.5 tbsp water
  • 1/2 cup vegan butter slightly softened to room temp
  • 3/4 cup light brown sugar organic
  • 1/2 cup cane sugar organic
  • 1 tbsp pure vanilla extract
  • 1-1/2 cup all purpose flour unbleached
  • 2 tsp cornstarch
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 1 cup non-dairy dark chocolate chips or non-dairy semi-sweet

Instructions
 

  • Preheat the oven to 350 degrees F and line two cookie sheets with parchment paper or lightly spray with oil.
  • Mix the ground flaxseed and water in a small bowl and set aside to thicken.
  • In a large bowl using a handheld mixer or a stand mixer with the paddle attachment, beat vegan butter and brown sugar for 1-2 minutes until creamy.
  • Add the vanilla and the flax egg and mix to combine.
  • Next, stop the mixer and add the flour. Sprinkle the cornstarch, baking soda and salt on top of the flour. Turn the mixer on low speed, and mix until just combined.
  • Add in the chocolate chips to incorporate, either by hand or using the mixer.
  • Roll the dough into balls, about 1-2 tablespoons each. Place on the prepared pans and bake for 10 minutes (12 minutes for larger cookies), until they are barely golden around the edges. Do not over bake! They will be puffy and lightly colored.
  • Let cool on the cookie sheet for 5 minutes, then transfer to a cooling rack. The cookies will firm up as they cool, and become the most perfect chewy cookies ever! Enjoy.

Notes

Cookies will stay fresh for 3-4 days, if they last that long.
TIP: Freeze cookie dough balls to have on hand to make just a few cookies at a time! Simply cook for 1-2 minutes more, no need to thaw.
May substitute unrefined coconut oil for the vegan butter if desired. Just make sure it’s not melted, you want it to be semi-firm.
If you don’t like salt in your cookies or your vegan butter is very salty already, you may omit the salt.
Recipe inspired by https://sallysbakingaddiction.com
Keyword chocolate chip cookies, cookies, vegan
Savory Veggie Burger

Savory Veggie Burger

by | Jan 3, 2021

Savory Veggie Burger

This vegan veggie burger taste so delicious even meat-eaters won't be able to tell the difference. They are very easy to make, they don't fall apart on the grill and they have a meaty texture to them. You can store them in the refrigerator making them an easy lunch or dinner for the next day. These burgers are also packed with heart healthy and immune supporting vitamin and minerals, so you'll be nourishing your health with each and every bite.
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Prep Time 20 minutes
Cook Time 20 minutes
Total Time 40 minutes
Course Dinner, Lunch
Cuisine American
Servings 4

Equipment

  • food processor
  • cast iron griddle
  • saute pan

Ingredients
  

  • 2 tablespoons extra-virgin olive oil more for drizzling
  • 2/3 cup shallots chopped
  • 16 ounces white button mushrooms de-stemmed and diced
  • 2 tablespoons soy sauce
  • ¼ cup balsamic vinegar
  • 1/2 tsp maple syrup
  • 2-3 cloves garlic cloves minced
  • ½ teaspoon smoked paprika
  • 2 teaspoons sriracha more if desired
  • ½ cup crushed walnuts
  • ¼ cup ground flaxseed
  • 2 cups cooked brown rice fresh cooked
  • 1 cup panko bread crumbs divided
  • Vegan Worcestershire sauce for brushing
  • Nonstick cooking spray for grilling
  • Hamburger buns & desired burger fixings
  • Sea salt and freshly ground black pepper

Instructions
 

  • Heat the olive oil in a medium skillet over medium heat. Add the shallot and sauté until soft, 1 minute. Add the mushrooms, a generous pinch of salt, and sauté until soft and browned, 6 to 9 minutes, turning down the heat slightly, as needed.
  • Stir in the soy sauce, balsamic vinegar, and maple syrup. Mix well and reduce the heat, then add the garlic, smoked paprika, and sriracha. Remove the pan from the heat and let cool slightly.
  • In a food processor, combine the sautéed mushrooms, walnuts, flaxseed, brown rice, and ½ cup of the panko. Pulse until well combined.
  • Transfer to a large bowl and stir in the remaining panko.
  • Form into 8 slider-sized patties or 6 burger-sized patties.
  • Preheat a grill to medium-high heat. Spray the grill with nonstick cooking spray and drizzle or brush the patties with olive oil. Grill for 4 to 5 minutes per side, or until char marks form. Remove from the grill, brush with Worcestershire sauce, and serve with desired fixings.

Notes

The patties can be made in advance and stored in the fridge, on a tray, until ready to grill. They can also be grilled in advance and stored in the fridge for 3 to 4 days – they reheat surprisingly well.
*It’s very very important that your white rice is freshly made and sticky so that the burgers will be cohesive. (Long grain rice isn’t as sticky, so be sure to get short grain rice you can swap the white for brown rice, if desired).
* I used this recipe- Homemade Vegan Worcestershire Sauce from https://www.karissasvegankitchen.com/vegan-worcestershire-sauce/
Keyword mushroom burger, vegan burger, veggie burger