What you’ll need:
4-5 carrots of any color chopped into 1/4″ pieces
1 tbsp olive oil
2 tsp light brown sugar
1 tsp sea salt
1/4 tsp black pepper
What you’ll do:
Pre-heat oven to 400
Toss the carrots in olive oil
Spread out evently on a baking sheet
sprinkle sugar, salt and pepper on carrots
Bake for 15 minutes or until soft
Tast, sprinkle with more salt if wanted
Enjoy!!
What you need:
1 cinnamon stick
5 cloves
10 whole peppercorns
10 coriander seeds
1 2″ piece of ginger peeled and chopped roughly
3 garlic cloves
8 C water (or 2 quarts)
2 Tbsp vegetable better than bullion or 2 bullion cubes
(you could alternatively use 8 C vegetable stock)
1 yellow onion peeled and quarted
2 carrots peeled and roughly chopped
1 package of rice or udon noodles (I prefer udon)
Fresh basil leaves
Fresh mint leaves
Fresh cilantro leaves
Jalapeno sliced thinly
1 bunch green onions chopped
What you’ll do:
In medium over medium heat saucepan dry roast the cinnamon, cloves, peppercorns and coriander until the are fragrant
Add ginger, garlic, water and bullion (vegetable stock), onion and carrots
Bring to a boil then reduce heat and simmer for 30 minutes
Strain all spices, onion and carrots out so only broth is remaining
Add noodles and cook until tender (About 6-7 minutes if using udon noodles)
Spoon into bowl and top with basil, mint, jalapeno and cilantro
Add Sriracha if wanted
Enjoy!
What you’ll need:
1 C all purpose flour
3/4 C coconut flour
1 Tsp baking powder
1 Tsp baking soda
1/4 Tsp salt
2 Tbsp cocoa powder
1 C almond milk
1 non fat soy yogurt plain
1 Tbsp brown sugar
3 Tbsp Tate + Lyle Hazelnut flavored syrup
1 egg
1/4 C applesauce
What you’ll do:
Preheat oven to 375
In a large bowl combine all dry ingredients thoroughly
Add milk and yogurt and combine
Add brown sugar and the flavor syrup and combine
In a small bowl whisk egg briefly then add to the large bowl and stir to combine
Add applesauce, if mixture is too thick add another 1/4 C
Spoon into a greased muffin pan with liners
Bake for 15-20 minutes until they are browning and a toothpick comes out clean
I topped my muffins with granola
Enjoy!!!
What you’ll need:
1 package of penne quinoa pasta (I found mine at Smith’s) cooked according to package and drained
3 Tbsp olive oil
1/4 C red wine vinegar
1 Tbsp balsamic vinegar
1 lime (juice)
1 Tsp sea salt
1 Tsp black pepper
1 orange bell pepper chopped into bite size pieces
1/2 red onion chopped finely
1 mango peeled and cut into small pieces
10 slices of jalapeño (I used pickled)
2-3 mint leaves chopped finely
1 bunch cilantro chopped roughly
2 Tbsp fresh dill chopped roughly
What you’ll do:
In a large bowl pour in drained pasta (you can use regular quinoa in place of the pasta if you prefer)
Whisk together oil, vinegar, lime, salt and pepper
Pour the vinegar on the pasta and mix thoroughly
Add peppers, onions, mango, jalapeño, mint, dill and cilantro
Mix thoroughly and taste
Add more salt if wanted
Enjoy!!
What you’ll need:
1 Tbsp olive oil
5-6 red potatoes cut into small chunks
1 white onion chopped finely
1 garlic clove minced
2-3 carrots peeled and shredded
1 package of fresh dill chopped roughly
1 lemon
4 C vegetable broth
1 can white kidney beans
1/2 C almond milk
1 C wild rice (cooked according to directions) (I use Uncle Ben’s ready rice if I don’t have a lot of time)
1/4 C alfalfa sprouts
Sea salt
Black pepper
What you’ll do:
In a large skillet combine oil, potatoes, garlic and onion over medium
Cook until potatoes are soft and onions are translucent about 15 minutes
Add broth, juice from the lemon, carrots and bring to a boil
Reduce heat, cover and simmer for 10 minutes
Add beans, milk, sea salt and pepper
Use an immersion blender and combine (leave some chunks of potatoes)
Taste, add more seasoning if wanted
When serving fill bowl with soup add 2 Tbsp of rice to each bowl, top with sprouts
Enjoy!!
Did you know you can re grow green onions by simply placing the roots in water? I use green onions almost every day so this trick saves me time and money. Just replace the water every few days. If you don’t use them as often as I do, trim them every week or so. Hope you find this as helpful as I do!
What you’ll need:
1 Tbsp olive oil
2 carrots chopped roughly
2 heads of broccoli florets
1 yellow onion chopped finely
1 lb of sliced mushrooms
10 brussel sprouts; stems cut off and halved
2 C wild rice mix
5 C water
2 Tbsp vegetable better than bullion
1 lemon
1 Tbsp rice wine vinegar
1 Tsp sea salt
1 Tsp black pepper
1 Tsp coriander
1 Tsp dried thyme
What you’ll do:
In a skillet over medium heat combine oil, onions, salt, coriander and pepper until onions are translucent
Add brussel sprouts, mushrooms and juice from lemon and cook an additional few minutes
Add rice until browned about 2 minutes
Place mixture in slow cooker then add water, bullion, thyme, vinegar and lemon rinds (optional)
Cook over high heat for 3 hours or until rice is soft and liquid is absorbed
I served mine with Sea Scallops (see other blog post)
Enjoy!!
What you’ll need:
2 C All purpose flour (I use unbleached)
1 Tbsp baking soda
1/2 Tsp baking powder
1 Tsp sea salt
4 Tbsp vegan butter cut into small cubes
3/4 C almond or flax seed milk
What you’ll do:
In a food processor combine all dry ingredients
Add in butter and pulse just a few times until mixture looks like sand
Put mixture in bowl and make a well in the batter
Add milk and slowly work in, don’t over mix
When barely combined move to a flour flat surface and knead a few times
Shape batter into rounds (should make 8 biscuits)
You can freeze or bake
If baking heat oven to 425 and bake until golden brown about 15 minutes
I brushed mine with olive oil and sprinkled with sea salt, black pepper and rosemary
For sweet biscuits sprinkle with cinnamon and sugar
Enjoy!!
What you’ll need:
1 beet spiralized
1/4 white onion spiralized
1 green apple spiralized
4 celery stalks sliced roughly
1 C arugula
Dressing:
2 Tbsp tahini
4 Tbsp balsamic vinegar
1/2 lemon
1/2 garlic clove minced
1 Tsp toasted sesame seeds
1 pinch sea salt
What you’ll do:
Mix all dressing ingredients and whisk until combined
Mix all salad ingredients in a large bowl
Add dressing
Mix thoroughly
Top with additional sesame seeds
Enjoy!!
I served mine with a quesadilla made with guacamole (see previous blog post ) and sliced tomatoes on a whole wheat tortilla
What you’ll need:
1 row of ritz crackers
1 C semi-sweet chocolate chips
1 Tbsp coconut oil or vegetable shortening
1 Tsp peppermint extract
Optional: pistachios or walnuts would be a great addition
What you’ll do:
Heat chocolate and shortening or oil over medium in a double burner until melted or in the microwave stirring every 15 seconds until melted
Dip crackers in chocolate
Place on wax paper
Let set up for at least 30 minutes or put in freezer for a frozen treat
Enjoy!!
Kacey Tess 