It’s getting so close to being officially Autumn and I’m so psyched!
I won’t even bother starting on how much I love this time of year because I’m afraid it’s all I’ve been talking about lately. However, I will give fair warning that I’m almost certainly going to be getting a little excited about the theme in my coming recipes.
So with these pretzels, I was thinking back to a recipe for dinner rolls that I made using pumpkin. It’s a similar idea, but let’s be honest, pretzels are way more fun. I had some different squashes that I wanted to try and both of them turned out well. One was a butternut squash and the other was an acorn squash. I preferred the butternut but the acorn squash was also very good. Pumpkin would work for these also, or any other type of squash that you might have.
Okay, and since we all know that a pretzel goes so well with a cheese dip, you should definitely consider making this “cheese” dip. I’m thinking about how much fun these would be at a Fall festival or party. Especially because these are pretty allergy friendly. Even though I don’t have a gluten allergy, I really enjoy trying out different flours in baking just to see how it turns out. These are also dairy free and vegan so just about everyone can enjoy them.
Also, if you’re wanting to make these into a fun treat you should definitely try switching out the salt with some cinnamon and sugar. Then these become like churro pretzels and they go so well in a chocolate sauce if you’re feeling extra fancy.
My little sister and I have been making a Fall bucket list of activities we want to do. Many of the items on our list are centered around a recipe, but I’m also hoping to visit a pumpkin patch and enjoy some other fun things. Tell me, what’s your favorite Autumn activity?
Autumn Squash Soft Pretzels (Vegan+GF)Embrace the Fall harvest by making these soft and delicious pretzels that are sure to fill you're house with a wonderful aroma of freshly baked bread!Prep Time 25 minutesCook Time 25 minutesResting Time 1 hourTotal Time 1 hour 50 minutes
- 3 cups autumn squash any variety such as butternut or acorn, sliced or cubed
- 1 cup water
- 1 tablespoon baking powder
- 1 tablespoon active dry yeast
- 1/4 cup coconut sugar or regular
- 1/2 teaspoon salt
- 2 cups gluten free flour
- 3 cups oat flour
- 2 tablespoons arrowroot starch plus more for work surface (or corn starch)
- 1 tablespoon baking soda
- 3 cups water
- course sea salt for topping optional
I think I’ve cut about a bajillion watermelons this Summer. Not even joking, I’ve probably cut at least 100. We’ve got this little planter box out in our backyard that we’ve been using and a sort of compost pile for the moment. There are so many rinds out there that it looks like a freaking watermelon graveyard. In fact, my little sister told someone we were trying to grow watermelons (LOL).
So I don’t know if you’ve ever heard of this combination before, but I’ve been so curious to see what it was like. I’m guessing that many people would find this a very strange combination and I’d have to say I understand where they’re coming from. On the other hand, I really love anything that’s covered in a peanut sauce. I also love every single ingredient in this separately so I decided to finally give this a shot.
My verdict? Well, obviously you can tell from the fact that I’m sharing it with you I really loved it. Even more than that, I think it’s a great way to use the last watermelons of this season. Omg, I’m so sad that they’re starting to go out of season but I’m also the type of person who likes to save dessert for last. What I mean by that is that I enjoy keeping seasonal things in they’re proper season so that they’re more enjoyable. Except berries, those I HAVE to have all year long so I don’t mind cheating tbh.
Anyways, this salad is super simple to throw together and you can use literally any veggies you’d like. The main key is to add the watermelon for that pop of refreshing sweetness. I know it sounds really weird but it’s so good.
I used some of the veggies I had on hand like radishes, carrots, and zoodled zucchini. You can of course change any of these with something you like better. Snap peas and mushrooms would be amazing for sure. Let me know if you’re brave enough to try this and what you think. I’ve been eating this everyday this week and I’m still loving it.
Asian Kale Watermelon Salad + Sesame Peanut Dressing (Vegan+GF)This wildly unique combination is such a great Summer dish. Serve it as a side or throw in some beans and tempeh to make a delicious lunch. Serve as soon as possible.Prep Time 25 minutesCook Time 25 minutesTotal Time 50 minutes
Sesame Peanut Suace:
- 1/4 cup natural peanut butter
- 1/4 cup tamari or soy sauce
- 1 teaspoon freshly grated ginger
- 1 teaspoon minced garlic
- 1 tablespoon chili garlic paste
- 1 tablespoon maple syrup
- 3 tablespoons rice vinegar
- 1 teaspoon sesame oil optional
- 2 cups fresh watermelon in small cubes
- 3-4 mandarins peeled and separated
- 3 cups fresh kale stems removed and finely chopped
- 1 cup purple cabbage finely chopped
- 1 large carrot thinly sliced
- 1 cup red radishes thinly sliced
- 1 large zucchini spiralized
- 1 tablespoon black sesame seeds
- 1 tablespoon sesame seeds
Stir together the ingredients for the sauce in a medium mixing bowl until smooth.
Add all the fresh fruits and veggies to the bowl and toss to coat completely.
It’s been a while since I shared a good salad recipe I’d say.
Salads are the one thing that I get really carried away with when I start making them. I don’t know, there are just so many possibilities that I end up add everything and the kitchen sink. Please tell me you are like this with something in your life at least so I don’t feel so strange.
With this salad I started out with plans to make a simple and basic cobb style salad with my favorite toppings. One of those toppings is what I like to call “fakin” because it’s so perfect for all the people that like bacon flavor. Now does it taste just like bacon? Not really. I’ll be completely honest, I’ve never liked bacon so this is totally great with me. Basically it’s close enough to the taste of bacon to make some people happy but far enough off not to gross me out. That might not make any sense, but it’s the best I can explain. Just try it yourself because it’s good no matter who you are and it’s so easy to make.
As for the dressing, I was going for a ranch kind of taste. In the past I’ve tried using tahini in a very similar sauce and loved it but I was feeling like changing it up today. Instead of tahini I used some sunflower seed butter and some other basic ingredients. The bulk of the dressing is actually made up of zucchini believe it or not. It’s a similar idea to making Greek tzatziki sauce but using the zucchini instead of the cucumber.
Anyway, the combination of all these flavors is just a party in your mouth, and speaking of parties!……..
This is definitely a wow salad if you’re wanting to impress your friends and family at your next gathering. It’s so colorful I bet the kids will even be eager to try!
Rainbow Veggie Cobb Salad (Vegan+GF)Take your normal salad to the next level with this flavor loaded, color packed meal!Prep Time 20 minutesCook Time 15 minutesTotal Time 35 minutes
- 1 medium zucchini cut into chunks
- 1/2 small onion peeled and roughly chopped
- 1/3 cup sunflower seed butter
- 1 teaspoon maple syrup
- 3 tablespoons lemon juice
- 1 teaspoon dried dill
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- sea salt & pepper to taste
- 1 1/2 cups thick coconut shreds coconut chips
- 1 tablespoon soy sauce or tamari or cocount aminos
- 1 tablespoon maple syrup
- 1/4 teaspoon black pepper
- 1 teaspoon liquid smoke
- 1/2 cup whole pecans
- 3 tablespoons coconut sugar
- 1 teaspoon water
- 4 cups mixed baby greens
- 2 cups purple cabbage shredded
- 1 cup shelled edamame thawed from frozen
- 1 large corn on the cob corn shaved off
- 1/2 cup fresh blueberries
- 1/2 cup fresh strawberries chopped
- 1 large nectarine chopped
- 1 medium orange bell pepper seeded and chopped
- 1 medium red bell pepper seeded and chopped
Combine the ingredients in a food processor or blender and blend until smooth. Adjust salt and pepper to taste. Store in an airtight container for up to 5 days.
Stir the liquid ingredients together in a small bowl and add in the coconut. Sprinkle with pepper and toss to coat evenly. Line a baking tray with parchment or silicone mat and spread into an even layer. Bake for 12-15 minutes until toasted (turning halfway through baking).
Stir the sugar and water together in another small bowl to wet it all. Add the pecans and toss to coat. Spread the pecans on a baking tray with parchment or silicone mat and spread into an even layer. Bake for 10 - 12 minutes until toasted (turning halfway through baking).
Combine all the veggies in a large salad bowl or on a platter. If desired, you can toss to mix evenly for serving or serve as pictured. Top with desired amount of dressing and serve.
I’m finally feeling the need to start coming up with some warm and comforting recipes now that Summer is almost over. There’s nothing like ending a chilly day with a bowl of creamy soup with bread, you know? Where I live it’s not quite cool yet, but the weather is definitely changing quickly. I thought this soup would be the perfect crossover between seasons because snap peas are a Summer veggie. This is a great soup to make if you’re like me and love cooking as seasonally as possible.
So I’m pretty sure if I keep going on and on about how much I love Autumn, you’re going to stop reading anything I post. Yeah, but I do looooove it. As I’ve mentioned in past post, I grew up near Nashville and down there we used to have the most incredible Fall colors on the trees. Actually, if I’m being completely honest, that’s one of the only things I missed about Tennessee when we moved North.
It’s not that there aren’t trees here in Northern Idaho, it’s just that they’re mostly evergreens. That’s why I’ve been loving the neighborhood we currently live in. They’ve planted so many different deciduous trees here that the colors are like a silent symphony every Fall.
Anyway, like I said, I love this time of year and I love sharing the recipes that I love to make around this time. If you like split pea soup I know this is one you really enjoy. It’s so simple to make and it freezes really well if you’d like to make a huge batch for later.
Also, if you want to get all fancy with the toppings, go for it. As a garnish I added a splash of coconut milk, some baby spinach leaves, and a fresh snap pea. Oh, and don’t forget some delicious toast for the side.
Cozy Vegetable Sweet Pea Soup (Vegan+GF)This brightly colored pea soup is the perfect healthy meal for a chilly day or evening. It's easy to make, gluten free, and vegan.Prep Time 30 minutesCook Time 45 minutesTotal Time 1 hour 15 minutesServings 8 servings
- 3 cups snap peas
- 1 large russet potato washed and cubed
- 1 cup broccoli florets
- 1 1/2 cups cauliflower florets
- 2 medium carrots roughly chopped
- 5 cloves garlic peeled
- 1 small onion quartered
- 2 bay leaves
- 6 cups vegetable stock
- 1 teaspoon sea salt
- 1 teaspoon black pepper
- 2 cups baby spinach
- coconut milk
- baby spinach
- fresh snap peas
Combine the ingredients for the soup (except spinach and salt) in a large pot and bring to a boil over high heat. Once boiling, reduce heat to medium low and cover; simmer for about 25 minutes until the carrots and potatoes are fork tender.
Remove pot from heat and allow it to cool for about 20 minutes. Add in the spinach and salt and use a wand blender to blend the soup smooth. If you don't have a wand blender, spoon about half of the soup into a food processor or blender and blend until completely smooth then repeat with the rest and return to pot.
Serve the soup hot with desired garnishes and/or bread.
Make dinner more colorful tonight with these vibrant, vegan green goddess bowls of wholesome nutrition! Easy and delicious!
The weather is finally starting to feel a hint like Autumn here. And when I say “a hint” that’s probably just me using wishful thinking. It’s also probably a bit influenced by the current situation outside. The smoke level from all the nearby wildfires has reached a new high and the sun’s warmth is having to fight through it all. Yeah, it’s not too inviting to go outside right now but it’s definitely making me thankful for all the time that we do have clean air to breathe.
This post is all about vegan green goddess bowls
Anyway, I think all of this smoky sadness has had me feeling sort of dirty or something. I’ve been craving fresh and healthy foods to somehow fight off this feeling. That’s why I thought a super green bowl of goodness would be fitting.
Now this might be a bit too green for some, but I personally love all the greens I can get. Oh, and do you love pesto like I do? The dressing to go on this bowl is so quick and easy but tastes incredible. With all the tahini and herbs, it’s definitely what makes this whole thing.
As for how you serve this meal, well you can do it hot, room temp, or even cold if that’s your thing. I usually tend to like it hot but on some of the days this Summer when it’s been up in the three digit temperatures I would have happily eaten this cold.
Anyway, there are tremendous health benefits from getting a variety of green foods in your life (and, no, popsicles and candy don’t count lol). Hey, I don’t make the rules, I just like to share yummy foods that love you back.
Also, of you’re wondering what type of pasta I’ve used, it’s actually made from black beans. I bought it at Trader Joe’s but there are many other stores with similar types. If you would prefer to use another type of pasta, that’s great too. You could also replace it with rice, or any grain for that matter.
Green Goddess Nourish Bowls + Tahini Pesto (Vegan+GF)
Make dinner more colorful tonight with these vibrant (and very green) bowls of wholesome nutrition!Prep Time 15 minutesCook Time 30 minutesTotal Time 45 minutesServings 4 servings
Tahini Pesto Sauce:
- 8 oz black bean rotini or any pasta you'd like (I got the black bean rotini from Trader Joe's)
- 1 tablespoon olive oil
- 2 1/2 cups brussels sprouts stems trimmed
- 2 1/2 cups broccoli florets
- 2 medium zucchini spiralized or julienned
- 1 1/2 cups shelled edamame beans
- 6 cups fresh baby spinach
- 1-2 ripe avocados sliced or diced
Tahini Pesto Dressing:
Combine all the ingredients for the pesto together in a food processor or blender and pulse until smooth.
Store in an air-tight container in fridge for up to a week.
Cook pasta according to package instructions, drain and set aside.
In a medium sauté pan, heat 1 tablespoon olive oil over medium heat. Add the broccoli and brussels sprouts. Cook for 6 - 7 minutes, stirring often. Once the edges begin to brown, reduce heat to medium low.
Add about 1/2 inch of water and cover pan with a lid. Allow to steam for about 10 minutes, turning occasionally until tender. Add a bit more time and more water as needed until as tender as you like. Pour the veggies onto a separate plate and keep covered with an inverted plate to stay warm.
In same pan, add the zucchini noodles and place over medium heat. Stir over heat for 3 to 4 minutes just until hot. Pour the zucchini noodles onto a separate plate and add the edamame to the pan to heat for about 2 minutes. Once warm it's time to assemble the bowls.
To assemble, add some fresh spinach to the base of however many bowls you are making. Add the pasta, steamed veggies, zucchini noodles, edamame, and avocado. Top with tahini pesto and serve. (Alternatively everything can be served cold for an on the go lunch)
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This post was all about vegan green goddess bowls
I’m such a fan of Asian flavors you guys. If I didn’t try to keep things interesting here I’d probably just end up sharing stir-fry recipes and sushi every single day. As it is, I think I share quite a few recipes with those flavors.
This recipe is one that you might be familiar. Or, maybe it’s something you’ve never heard of and it sounds super intriguing to you. I know I did when I first heard of something like this. First of all, can we just take a second to acknowledge the double standards within cultures when it comes to food. For example, who decided that pancakes and waffles are for breakfast? I mean, sometimes I want salad for breakfast and waffles for dessert. Who makes these standards?
When I was living in Chile I took a pasta salad to a gathering one time. It was so funny because the Chilean woman couldn’t understand that it was supposed to be served cold. In fact, they took it back into their kitchen to heat it up and serve it hot. I think my point is that we all need to stop freaking out about foods we think are strange when some cultures eat bugs, ya know? I’m just saying it could be worse than cold pasta.
That said, this recipe can absolutely be served warm if you want. It’s just great cold too. I think the main reason I love it cold is for convenience sake. Especially during the hot months. It’s a great meal to prep ahead and I think the soba noodles are even better for this than other pastas because they hold their texture longer.
Anyway, as you probably already gathered from the title, this takes about 25 minutes to make and is so simple. Now I usually like to use fresh produce in my recipes as much as possible. However, in keeping with my recent mood, I’ve been trying to simplify things as much as possible and it really doesn’t get easier than frozen stir-fry veggies.
So if you make this I’d love to know what you think. Did you try it hot, cold, upsides down?
25-Minute Thai Peanut Soba Noodle Salad (Vegan)A quick and easy thai noodle salad that's perfect for Summer picnics and meal preps.Prep Time 25 minutesCook Time 25 minutesTotal Time 50 minutes
- 1 8 ounce package soba noodles
- 1/4 cup peanut butter
- 1/4 cup tamari or soy sauce
- 1 teaspoon freshly grated ginger
- 1 tablespoon chili garlic paste
- 1 tablespoon maple syrup
- 2 tablespoons rice vinegar
- 2 cups frozen stir-fry vegetables thawed
- 1 8 ounce bag frozen shelled edamame, thawed
- 1 medium zucchini ribboned
- sesame seeds for topping optional
Boil the soba noodles according to package instructions.
While the noodles boil, stir together the ingredients for the sauce in a medium mixing bowl until smooth. Add the frozen veggies, edamame, and zucchini to bowl and set aside.
Once the noodles are done, drain them and add them, hot, to the bowl with the veggies. Toss everything together gently. Serve now or store in an airtight container until ready to enjoy.
Do I really need a reason for making tacos? Yeah, I didn’t think so.
I’m thinking back to when I first heard of jackfruit and simultaneously heard of it being used as sort of replacement for pulled barbecue. I was so confused about what it even was and if it could taste anything like a barbecue sandwich. It is indeed a fruit but when it’s made like this guys, it’s so convincing as meat. I even got my brother to think it was basic bbq.
Recently my focus in the kitchen has really shifted to making things simple, fast, and approachable. I know there are a few places to purchase jackfruit but for this recipe I bought some canned young jackfruit. Along with the jackfruit in this recipe I wanted to include some extra protein and fiber so I added some pre-cooked black lentils. You can use any type of cooked lentils that you like, or even use beans.
Like I said, I’ve been keeping things easy and these are definitely that. They take about 20 minutes from start to finish and this is a great recipe to make ahead. If you do meal prepping this is for you. The kale and corn slaw is very simple and, omg, the dressing on it is one of my favorites! I’ve been using it for all kinds of things because it’s like a honey mustard. Even if you want to skip the slaw you should at some point try the 3-ingredient dressing combo.
So if you’re looking for a good new recipe to try next meatless monday or taco tuesday, definitely make a note of these. You can go simple with any added toppings or go crazy with it. I just added some guac and cilantro and they were so good like that.
Okay, so let me know what you think of these if you do decide to try them. I hope you enjoy!
BBQ Jackfruit Tacos + Kale Corn Slaw (Vegan+GF)Try something new for taco night with these crunchy bbq jackfruit tacos. They're gluten free and vegan.Prep Time 10 minutesCook Time 20 minutesTotal Time 30 minutes
Kale + Corn Slaw:
- 3-4 stalks fresh kale
- 1 cup whole kernal corn
- 1 teaspoon tahini
- 2 tablespoons yellow mustard
- 2 teaspoons maple syrup
- salt & pepper to taste
- 8-10 crunchy corn taco shells
- 1 15 ounce can young jackfruit, drained and rinsed
- 1 cup cooked black lentils drained and rinsed
- 1 cup water or vegetable broth
- 1/4 cup barbecue sauce be sure it's gf and vegan if needed
- sea salt + pepper to taste
- guacamole and cilantro for topping
In a medium bowl, stir together the tahini, mustard, and maple syrup until smooth. Cut the kale around the stems and chop finely. Add it to the dressing along with the corn and toss to coat. Season to taste with salt and pepper.
For the tacos, add the jackfruit and water to a small saucepan or skillet with lid. Place over medium heat and simmer for about 10 minutes until the jackfruit begins to soften enough to shred apart. You can use a meat masher or forks to shred it.
Add the barbecue sauce and salt and pepper to taste then cover and simmer until the sauce begins to thicken and the mixture is hot. (For added flavor you can spread out the mixture on a pan and bake for about 10 minutes before serving.)
Scoop some of the slaw and some of the bbq mixture into each taco and top as desired. Enjoy.