This sandwich is full of nutrition, flavor, and lots of layers! I used ciabatta bread which may not be the best option if you have normal human-sized mouth, but it made it oh-so-delicious. Ingredients Spinach Cucumber Mushrooms Bell peppers Zucchini Red onion Tomato Avocado Vegan cheese – I used Field Roast Chao Cheese Bread –Continue reading “Vegan Veggie Loaded Sandwich”
Author Archives: M
Veggie Fajitas
Fajitas can essentially be any mix of vegetables that are available on hand. I pile as many vegetables as possible and try to include a variety of colors to ensure a variety of nutrients. Ingredients Zucchini Cauliflower Sweet peppers Red onion Seasoning (cumin, salt, peppers, cinnamon, taco seasoning, chili powder) Cilantro Tortillas Salsa Steps ChopContinue reading “Veggie Fajitas”
Vegan Garden Veggie Penne Pasta
Substitute any and all veggies for what is available on hand. It is best to “eat the rainbow” and have as much variety in veggies, color, and texture, to offer a more enjoyable and nutritious dish. Vegetables add so much of their own flavor that the seasoning can be kept to a minimum. These recipesContinue reading “Vegan Garden Veggie Penne Pasta”
Basil Fried Rice with Roasted Zucchini
Remember, there are no rules to cooking. Substitute the zucchini for other vegetables if preferred or use a mix of vegetables (zucchini, yellow squash, mushrooms, or broccoli would all work although cook the mushrooms and broccoli in a pan rather than in the oven to avoid overcooking/burning). Cut vegetables however you like to eat themContinue reading “Basil Fried Rice with Roasted Zucchini”
Alfredo Spinach Macaroni
Ingredients Tinkyada Organic Brown Rice Pasta (they have all pasta varieties) Simple Truth Plant Based Alfredo Sauce Spinach Jalapeรฑos garlic pepper salt crushed red pepper Steps Cook pasta – I made 1/2c dry pasta. This pasta only needs to boil for 2 minutes and then turn off flame and cover pot allowing the pasta toContinue reading “Alfredo Spinach Macaroni”
Mushroom + Broccoli Farro
Ingredients Baby bella mushrooms, sliced or chopped Broccoli, chopped Farro Kale, chopped Garlic, minced Cilantro, chopped salt, pepper, cumin, oregano Steps Cook Farro: I used 1/2 cup farro which made about 2 1/2 servings. Use about 3:1 ratio of water to farro. Bring salted water to a boil (1 tsp in 2 cups water). RinseContinue reading “Mushroom + Broccoli Farro”
Food Processor Vegan Tostadas
Tostadas are very versatile and toppings can be adjusted easily based on what is readily available and how heavy or light of a meal is needed. Using a food processor to chop the ingredients offers a quick single “pot” meal. Ingredients Tortillas – I use small to medium size corn or corn+flour tortillas Beans –Continue reading “Food Processor Vegan Tostadas”
Falafel Pizza
This is a quick meal that can be ready within 30 minutes. The ingredients are premade and just need to be heated and assembled. Of course, homemade falafels are best and can be premade and then reheated when needed. Ingredients Stonefire Whole Grain Naan Rounds Marinara sauce Trader Joe’s frozen falafel Organic baby spinach SweetContinue reading “Falafel Pizza”
Bruschetta
My love of bruschetta developed during the pandemic when I ordered “3” tomatoes on my grocery delivery and received 3 POUNDS. I was reminded that units matter and bruschetta is delicious. These make great sides, appetizers, or small meals. Adding veggies such as mushrooms or zucchini makes them heartier. Ingredients Bread – choose bread wiselyContinue reading “Bruschetta”
White Beans on Toast
Ingredients White beans Bread Seasoning: salt, pepper, crushed red pepper, garlic powder, oregano, chopped onion Optional: mushroom, onions, garlic, pesto, spinach, diced green chili peppers Garnish: cilantro or parsley Steps Heat 1 Tbsp olive oil in a pan Saute 1/2 c sliced or chopped mushrooms (I use organic baby bella mushrooms). After 3 minutes, addContinue reading “White Beans on Toast”
