All posts filed under: Food

Vegan Thai Pizza

I love this recipe because it is so versatile! You can use whatever veggies you want and use left over sauce for any number of things like a noodle dish, salad dressing, or as a dip for veggies! Serving Size: About 8 slices Prep Time: 10-20 minutes Cook Time: Varies depending on pizza dough cooking instructions Items You’ll Need: Your choice of pizza dough- I used just a basic dough from the store 1/2 cup Peanut butter 1/4 cup Unsweetened Coconut milk 1/2 Lime 1 tsp Powdered Ginger 4 TBS Coconut Aminos or Soy sauce (**keep in mind soy sauce is saltier, so you might want to add gradually to taste) 2 TBS Rice vinegar 2 Garlic cloves, minced 1/2 Carrot, grated 1/2 Zucchini, sliced 2-3 Cremini mushrooms, sliced A few crescent moon slices of Red onion 1/8 Bell pepper, sliced (I used and orange bell pepper) Ground pepper (opt.) Vegan cheese Directions: Follow pizza dough instructions for preheating oven and letting dough rest at room temperature for a certain amount of time Cut and prep all veggies …

Mango Sushi Rolls (VG, GF)

Prep Time: 20 mins Total Time: 30-40 mins Serving Size: varies, depends on how many you want/ make Items You’ll Need: Sharp knife Cooking pot Nori Sheets Brown Rice 1 Lime 1 Avocado Shredded carrots 1 medium Cucumber 1 Mango Directions: Start by making your brown rice. You can add a little sugar to make them more sticky or follow a sushi rice recipe. Add 2 cups of brown rice and 4 cups water to a large pot Bring to a rolling boil then cover and let simmer until cooked thoroughly. (about 20-35 minutes) Start prepping your fruits and veggies! Cut avocado in half length wise and de-pit. Peel off the skins and slice thinly. Set aside. Cut and de-pit your mango. Peel off the skins and slice thinly. Set aside Peel your cucumber and slice thinly. Set aside. I bought already shredded carrots, but you can purchase one large carrot and peel it then slice thinly. Now time to build! *Make sure your rice isn’t too hot! Start by laying our your nori sheet and spreading a …

Meal Prep Breakfast Wraps

I love this recipe because you don’t have to worry about breakfast all week! Perfect for people on the go. Plus it is SO versatile… You can make it however you want to! You can even wrap em’ up and freeze them. Prep time: 10 minutes Cook time: 10 minutes Wrap time: 15 minutes Serving Size: 6 wraps Items You’ll Need: 1 large pan Cutting board Chefs knife Large mixing bowl Wire whisk 6 sprouted whole wheat wraps (or whatever your favorite wrap is) 8 eggs Large handful of spinach roughly chopped 1/2 cp of chopped crimini mushrooms 1/4 cup chopped green onions 6-8 chopped kalamata olives “Everything but the Bagel” seasoning Vegan cream cheese Directions: Start by chopping all your veggies. Crack your eggs into a large mixing bowl and give them a good whisk until the yolks and white are well combined. Heat your pan over medium high heat (I used a nonstick pan so I wouldn’t have to use oil). Add your veggies to your egg mixture along with a good shake of “Everything but the …

Ricotta Rigatoni Casserole (VG)

This casserole is surprisingly easy peasy and so beautiful and delish! Also perfect for meal prepping because this deliciousness will last you all week! YUM! I love this recipe because it is so versatile! You can make it at the end of the week and use up any veggies you have left over in the fridge! Just make sure they’re chopped up nice and small. Prep Time: 2 hours (less if the ricotta is already made) Cook Time: 30- 45 minutes Total Time: About 2 and a half hours Serving Size: 6- 8 Items You’ll Need: Any size casserole dish (mine is fairly small square) *IF you are planning to use a bigger pan double this recipe. Large nonstick pan Cutting board Knife 2-3 large handfuls of baby spinach 1 cup Cremini Mushrooms chopped into 1/8 inch squares 1 cup Vegan Ricotta Cheese (follow this link for my recipe) *I did add about 2 extra cloves of garlic for this recipe just because I LOVE garlic! I also made sure that the mixture was VERY creamy, so it would fit …

Vegan Ricotta Cheese

Prep time: 2 hours- 1 day Total time: 2 hours and 15 minutes- 1 day Serving: Makes about 2-3 cups of ‘cheese’ Items you will need: Food processor (or high powered blender) 2 cups of Raw Cashews Water 3/4 cup of Nut milk (I like unsweetened almond or coconut the best) 1 Lemon 2-4 TBS Nutritional Yeast (depending on preference) 2-3 cloves of garlic Salt and Pepper Directions: Soak cashews for at a minimum of 2 hours; preferably overnight, to get them soft and plump. Use enough water to cover the cashews and about an inch of excess because they will retain some of the water. Drain and rinse your cashews and add them to a food processor. Add all other ingredients to the food processor. Begin processes all ingredients pausing to periodically scrape the sides of the food processor down. This step can take up to 10 minutes depending on the power of your food processor. Continue processes until your ‘cheese’ is fluffy and smooth. Use in place of ricotta in all your fav recipes …

Vegan Taco Salad with Caramelized Veggies

Prep Time: 10-20 mins Cook Time: 30-40 mins Total time: 40 mins Serving Size: 2-4 Items You’ll Need: Cutting board Sharp chefs knife Large nonstick pan 2 Medium pots, 1 lid Avocado oil 1 medium Onion 2 medium Bell peppers 2 cloves of Garlic Taco seasoning Himalayan Pink Salt (this is always my go to) 2 cups Brown rice, 4 cups of Water 2 cans of Black beans (or pinto) 1 head of Green leafy lettuce 1 small can of Black olives (sliced) 1 bundle of Cilantro 1/4 cup of Mini heirloom tomatoes (or tomatoes of your choice) 1 container of Pico de gallo (or salsa of your choice) 1 Lime 1 Avocado Directions: Start by making your rice as this will take the longest to cook. Add your rice and water to a medium sauce pan (be sure to use a 1:2 ratio of rice to water). Bring water to a rolling boil, put lid on, and bring temperature to low. While your rice is cooking cut up your onions and bell peppers into thin ribbon like pieces …

“Sushi” Bowl (VG, GF)

Prep Time: 30- 40 mins Bowl Building: 10-20 minutes Serving Size: 1-3 Items you’ll need: Spiralizer/ zoodler Cutting board Sharp knife Mandolin (opt.) Peeler Pot with a lid Jar with a lid or tupperware 1 Cucumber 1 Zuchinni 1-2 Large carrots Your choice of lettuce (I used leafy green lettuce) A couple of Green onion shoots 1 Lemon 1 Avocado Brown rice Water Avocado oil “Everything but the Bagel” spice  or Sesame seeds For the Pickled radishes: 1 bundle of Radishes 3/4 cup Apple cider vinegar (or white wine) 3/4 cup of Water 2 tsp Salt 3 TBS sugar or Maple syrup 1 dash of Red chili flakes (add more for added spice) Directions: Start by preparing your brown rice. I usually have a big batch on hand for the week, but for these purposes I would recommend making about 2 cups brown rice. Add 2 cups of brown rice and 4 cups of water into a medium pot Bring to a boil Cover with lid and let simmer for 30-40 minutes or until cooked through. While your …