Kacey Tess

Wild Rice & White Bean Soup

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!!

{paleo} Vegan-Raw Almond Joy Bars

What you’ll need:

For the crust:
1 C raw almonds
1 1/4 C dates
1 Tsp agave nectar

For the filling:
1 large or 2 small avocados
1/4 C almond milk (more if filling is too thick)
1/2 C and 1 Tbsp shredded coconut
2 Tbsp coconut butter
2-3 Tbsp cocoa powder (start with 2 then add more depending on how chocolatey you like it)
1 Tsp vanilla

What you’ll do:

In a food processor combine almonds, dates and agave

Spread mixture onto a piece of wax paper on a baking sheet

Top with another piece of wax paper and roll out with a rolling pin (the mixture should cover about 2/3’s of the baking sheet

Place crust in fridge and let set up for 30 minutes

In a blender combine all filling ingredients

If too thick to blend add more almond milk 1 Tbsp at a time

Add more cocoa if wanted

Spoon mixture on top of crust

Place back in refrigerator for at least 15 minutes

Top with additional shredded coconut and almonds if wanted

Enjoy!!

Chai-Tea Granola Stuffed Slow Cooker Apples

This is the perfect fall dessert! Achieve an apple pie taste without all the work. Head over to http://www.bastionconyc.com for the full recipe.

Birthday Cake {how to make store bought frosting better}

What you’ll need:

1 store bought boxed cake mix {lemon}

1 individual container of fat free vanilla pudding

2 Tbsp chia seeds

1 tub store bought frosting {I used glazed doughnut in pink}

1 individual size of strawberry non fat Greek yogurt

10 strawberries sliced

What you’ll do:

Make cake according to directions on the box but adding the pudding and chia seeds to the batter

Let cool completely

In a large bowl combine frosting, yogurt and strawberries with a hand mixer

Mix for a few minutes on a medium speed

Frost your cake!

I added sprinkles to mine

This frosting will melt easier so make sure it’s not too hot

Enjoy!

Breakfast Casserole

What you’ll need:

1 Tbsp olive oil

1 small sweet onion chopped finely

2 parsnips peeled and chopped roughly

6-7 red potatoes peeled and shredded or one package of frozen shredded potatoes

1 1/2 C non fat plain Greek yogurt

1 large package of chives chopped finely

2 Tbsp flour

1/2 C cheese shredded (you could use cheddar, pepper jack or gruyere)

8 eggs

1 Tsp sea salt

1 Tsp black pepper

1 Tsp red pepper flake (optional)

What you’ll do:

Heat oven to 425

Grease a glass casserole dish

Heat oil in a large skillet over medium

Add onions and parsnips and cook about 5 minutes until soft

Add shredded potatoes

Add seasoning

Let brown while you make the yogurt mix

In a bowl add yogurt, chives, flour and cheese and combine

Pour yogurt mixture over potatoes

Transfer mixture into prepared glass dish

Cook at 425 for 15 minutes until bubbling

Remove from oven, using a spoon create 8 divots

Place an egg in each divot

Place back in oven and cook for an additional 10 minutes until egg whites do not move when you shake the dish

Garnish with green onion and red pepper flakes

I served mine with steamed spinach

Enjoy!!

Cauliflower-Veggie Bake

What you’ll need:

1 Tbsp olive oil

1 shallot sliced thinly

1 jalapeño de-veined and seeded chopped finely

1/2 head cauliflower chopped

4-5 red potatoes cleaned and chopped into small pieces (I leave the skins on)

1/4 C snap peas halved

1 C vegetable broth (I use better than bullion)

1/4 C cheddar cheese (optional)

Sea salt

Ground black pepper

Rosemary (dried or fresh)

6 ramekins

What you’ll do:

Preheat oven to 425

In a large pot of boiling water add potatoes and cook until soft

Add cauliflower to boiling water and cook for an additional 3-4 minutes

While that is cooking in a large skillet heat oil over medium and add shallots

Cook until shallots are browned and turn off heat

Strain cauliflower and potatoes

Add cauliflower, potatoes and peas to the skillet with the shallot

Season with salt and pepper

Spoon the veggie mixture evenly into 6 individual ramekins

Pour vegetable broth evenly between the ramekins over vegetable mixture

Sprinkle with rosemary

Top each ramekin with cheddar cheese and bake for 10 minutes until cheese is bubbling

Garnish with more rosemary if wanted

Enjoy!!

Chickpea Salad Sandwich

What you’ll need:

1 can of garbanzo beans (I use reduced sodium) rinsed and strained

1 Tbsp non fat plain Greek yogurt

1 Tbsp stone ground mustard

1 celery stalks chopped roughly

1 Tsp dill (fresh or freeze dried)

2 radishes chopped roughly

1/2 lemon (juice)

Sea salt to taste

Black pepper to taste

Whole wheat bread (I use Dave’s Killer Bread)

Tomatoes (optional)

Pickles (optional)

Shredded cheddar cheese (optional)

What you’ll do:

In a large mixing bowl smash garbanzo beans (chickpeas) with a fork or potato masher

Add yogurt, radishes, celery, mustard, lemon, dill, salt and pepper

Mix thoroughly

Toast bread

Add tomatoes, cheese and pickles if wanted

Top with chickpea mixture

Enjoy!!

Green Onions

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!

Making Vegan Cheesecake on Good Things Utah

click here to watch me make vegan cheesecake

I always love to go on Good Things Utah. The set beautiful, the hosts are all amazing and I love to be able to share my recipes with all of the viewers. I hope you try, and love, this recipe as much as I do. As much as I try not to I still crave cheesecake. I have found this satisfies that!! And it’s super easy. Be sure to let me know what you think when you make it. Tag me in your post!

Paprika Potatoes & Egg Salad Wraps

What you’ll need:

{for potatoes}

4-5 red potatoes sliced (I like the skins left on)

1 Tbsp olive oil

1 Tsp sea salt

1 Tsp black pepper

1 Tsp paprika

1/2 Tsp coriander

What you’ll do:

Heat the oil in a medium skillet over medium high

Add potatoes and half of the seasoning

Let cook for a few minutes until golden brown

Flip, add the rest of the seasoning

Continue to cook until golden brown on both sides (about 10 minutes total)

Reduce heat to medium low and continue to cook while making egg salad

What you’ll need:
{for the egg salad}

4 hard boiled eggs peeled

2 avocados

Sprinkle of sea salt

Sprinkle of black pepper

5-6 pickle slices chopped finely

1 large tomato sliced thinly

2 tortillas

What you’ll do:

In a bowl combine eggs, avocados, salt, pepper and pickles

Mix thoroughly

Warm the tortilla (I did this by just placing it on top of my warm potatoes)

Place tomatoes and egg salad in tortilla

Enjoy!!