• Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Easy White Bean Herb & Vegetable Soup (Vegan+GF)

    It’s been a very grey week so far and I’m feeling like a warm comforting soup is in order today.

    Easy White Bean & Veggie Soup (Vegan+GF)

    Well, if the recent state of grocery shelves are any indication, there are a lot of people with a lot of beans right now. Hey, I’m not complaining about it, I think it’s pretty awesome actually. Beans are an extremely healthy staple food that seem to get ignored under most circumstances. Let’s just count it as one of the positive side-effects from this crazy time, beans finally getting the appreciation they deserve.

    Easy White Bean & Veggie Soup (Vegan+GF)

    Another positive side-effect is that way more people are in their kitchens cooking instead of eating out all week. I’d say that’s a huge plus for everyone’s health. I don’t think it’s news to any of us that, with a few exceptions, fast food and restaurants aren’t the most nutritious choices.

    Easy White Bean & Veggie Soup (Vegan+GF)

    On a personal level, I’m loving this opportunity to force myself to use what I’ve had in my kitchen forever instead of getting more ingredients. I’ve been sort of treating it like a challenge to see how long I can go without buying groceries. Of course, it’s a little more of a challenge because I’m one of those weirdos that loves grocery shopping. I’m doing pretty well so far. It’s been over a week since I’ve bought anything from the store.

    Easy White Bean & Veggie Soup (Vegan+GF)

    So this soup is really simple to make and you can trade out any of these veggies for what you have on hand. I wasn’t sure what flavor to call this because it’s honestly so basic. You can also get fancy and switch up the herbs and spices from what I used. Think of this soup like a guideline more than a recipe and create your own version. Let me know what you’re cooking up this week, I’m genuinely curious!

     

    Easy White Bean Herb & Vegetable Soup (Vegan+GF)

    Looking for some new ideas to use pantry staples? This soup is perfect for using whatever basic ingredients you've already got on hand.

    Prep Time 15 minutes
    Cook Time 45 minutes
    Servings 4 -6 servings

    Ingredients

    • 1 small yellow onion diced
    • 2 medium carrots peeled & diced
    • 1 small stalk of celery diced
    • 2 cloves of garlic minced
    • 1 teaspoon dried thyme
    • 1 teaspoon dried basil
    • 1 quart vegetable broth
    • 1 15 oz can white cannellini beans drained & rinsed
    • 1/4 cup nutritional yeast
    • 1 1/2 cups broccoli florets roughly chopped
    • 1 cup sweet kernal corn
    • Sea salt and freshly cracked pepper to taste

    Instructions

    1. In a non-stick skillet, add the carrots, onion, celery, broccoli, and garlic. Cook with enough water to keep them from sticking, stirring often, for 5-6 minutes or until onions are translucent.

    2. Add the herbs, broth, beans, corn, and nutritional yeast and simmer for 30 - 40 minutes, stirring occasionally until the vegetables are softened to your preference. Season with sea salt and freshly cracked pepper, to taste.

    3. Remove the thyme stem and turn off heat.

     

  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Persian (Iranian) Jeweled Basmati Rice Pilaf

    I hope you’re all in the mood for a little excursion with your tastebuds!

    Hey, it’s the no-passport-required way to travel, don’t you love that? So this is me updating an old recipe from quite a few years ago. I remember the first time making this a friend of mine offered to share some of his awesome cooking with me and my family. He said he was going to bring over some Persian food (with extra saffron) for dinner to go with whatever sides I wanted to make. I’ve always been thrilled with those kinds of arrangements. I got to be in charge of the sides for that dinner. In fact, since I’m such a sucker for a theme I remember I got all into this Persian thing and went digging through different recipes on the internet to decide what to make.

    I made flatbread and hummus and then this basmati rice that I’m sharing. If it’s any indication of whether or not this was good, you should know that literally everyone in my family tried and liked it, even the pickiest of my younger siblings. Of course, this was when they were little so I had to embellish a little and name this dish “Aladdin Rice” to get them to try it. Lol

    Typically you’d add saffron along with the other spices but I didn’t have any on hand so I skipped it and the rice was still layered with flavor. I’ve listed it as optional. Also, pomegranates are another thing that a lot of recipes use but, wouldn’t you know it,  the one time recently I’ve wanted to use them they didn’t have them at the store and I had just run out. That’s pretty lame considering how they’re in season here and I’ve had them on hand many times for the last few months except now, but anyway, pom arils are great to garnish the top and add that fun sparkly effect to the dish.

    And finally, one of the best parts about this rice is what happens in the last few minutes. See, you let the rice on the bottom of the pan get all golden brown and crispy, while watching carefully not to burn it, then you flip it onto the top right before serving and that toasted texture and flavor is so good. Of course, after that you have to top it all off with plenty of extra “jewels” to garnish which makes it look all vibrant and inviting when you plate it. Alright, so I’m going to continue humming Arabian Nights to myself and let you guys go make this!

    Persian (Iranian) Jeweled Basmati Rice Pilaf

    Spice up your rice tonight and try this flavor filled recipe with all kinds of textures and tastes going on.

    Prep Time 25 minutes
    Cook Time 45 minutes
    Total Time 1 hour 10 minutes
    Servings 10 - 12 servings

    Ingredients

    • 3 cups long-grain white basmati rice
    • 1 tablespoons salt
    • 1 large sweet onion diced
    • 2 large oranges
    • 1 tablespoon olive oil
    • 2 cups vegetable broth
    • 1 1/2 teaspoons turmeric
    • 1 1/2 teaspoons cumin
    • 1 teaspoon cinnamon
    • 1/2 teaspoon allspice
    • 1/4 teaspoon cardamom
    • 1/2 teaspoon saffron soaked in 3 tablespoons hot water optional
    • 3 tablespoons coconut sugar
    • 1/3 cup dried barberries or dried cranberries
    • 1/3 cup dried apricots roughly chopped
    • 1/3 cup golden raisins
    • 1/2 cup chopped pistachios
    • 1/2 cup blanched slivered almonds
    • additional salt & freshly cracked black pepper to taste

    Instructions

    1. Rinse the rice in a mesh strainer under cool water then pour into a medium bowl and cover with about 2 inches of water. Soak the rice for a minimum of 30 minutes and up to 24 hours (the longer you can let it soak the better). Drain and rinse the rice and set aside.
    2. Bring the a small to medium pot of water to a bowl and add the rice. Cook for 6 - 7 minutes until just tender then drain and rinse in cold water to stop it from cooking. Pour the rice into a bowl and gently fluff with a fork to loosen then set bowl aside.
    3. Add the nuts to a small skillet over low heat and stir constantly until nicely toasted, being careful not to burn. Season with salt and set aside for the moment.
    4. Wash oranges and use a box grater to grate the orange skins and remove as much zest as possible, stopping at the white. Slice oranges in half and use a lemon juicer to squeeze out juices. Heat the olive oil in a large non-stick skillet over medium high heat and add the onions and your zest shreds. Cook for 2-3 minutes while stirring until onions are getting translucent. Pour in chicken broth, orange juice, and spices, then stir over heat for 3-4 minutes until part of the liquid has evaporated. Add the sugar and most of the dried fruit (save back a little to sprinkle on top) and cook for another 3-4 minutes until fruit is softened and more liquid has cooked off.

    5. Reduce heat to low then add the rice and gently stir with a blunt tool (such as a rubber spatula or spoon) to avoid breaking your grains. Add most of the toasted nuts (save some of these for the top too) and stir to combine, then season to taste with additional salt and pepper. Cover pan and cook over low heat for about 10 minutes, stirring often.
    6. Remove cover and allow the rice to cook for about 5 minutes more without stirring to get a nice brown on the bottom. You should smell when it's toasted but not burned. Remove pan from heat as soon as you think it's there and cover with lid then allow it to sit untouched for 8-10 minutes.

    7. Loosen rice from pan and scoop into a large serving bowl or platter, placing the crispy parts on the top. Sprinkle your reserved dried fruit and nuts over the top and serve immediately.

    Recipe Notes

    Garbanzo beans and pomegranate arils make a great addition to this dish. Also, the dried fruits can be substituted with preferred types such as regular raisins or dried cherries.

  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Spicy Sweet Vegetable Stir-fry (Vegan+GF)

    Can I just say that it’s really cold out, and I don’t like it! I’m so ready for Spring, and yeah, I know it’s only January………ugh!!!!

    My strategy for staying warm usually involves running around the kitchen and standing near hot surfaces to avoid turning into a human Popsicle. I really love baking sweet things to eat with hot drinks like cocoa and coffee too, that’s always a solid option. But we’re actually not talking about sweets today (I know, kinda sad right?)

    So you know I love to make things from scratch, but every now and then taking a short-cut to make something faster is such a welcome convenience. I recently got a bunch of sauces from Lucky Foods to try and I’ve been loving them. By the way, they’re not paying me to say this, I just genuinely love their products and that they’re plant-based, mostly gluten free, and non-gmo.

    One of the most interesting ones to me was the bulgogi sauce. I’ve made homemade bulgogi sauce in the past but it was a very different from this sauce. Also, if you’re not familiar with what bulgogi is you might have some questions. First of all, it’s pronounced “buul-GOH-ghee”. Bulgogi comes from bul (“fire”) and gogi (“meat”). Now in case you missed it, there’s definitely not going to be meat in this recipe but the bulgogi sauce I used is essentially a Korean BBQ sauce. If you can’t get your hands on a bulgogi sauce it’s totally fine, you can simply replace in with a stir-fry sauce that you like.

    Okay, I also just wanted to note the way I cooked this stir-fry. I realize most people are accustomed to cooking with oil, and I totally understand. However, recently I’ve been trying to cook without oils and that’s how I’ve written this recipe. Feel free to cook the vegetables with oil if that’s your preference. It’ll be delicious either way.

    Okay, now go and make this and please stay warm!

    Spicy Sweet Vegetable Stir-fry (Vegan+GF)

    It's been a long day and all you want is something healthy, quick, and easy, right? I got you babe. This stir-fry takes very little effort and comes together so fast.
    Prep Time 15 minutes
    Cook Time 1 hour 15 minutes
    Servings 4 servings

    Ingredients

    • 1/3 cup Lucky Foods Bulgogi Sauce

      or any stir-fry sauce
    • 1 tablespoon rice wine vinegar
    • 2 teaspoons chili garlic paste
    • 1 teaspoon freshly grated ginger
    • 3 cloves garlic minced
    • 1 teaspoon toasted sesame oil
    • 1 red bell pepper seeded and sliced
    • 1 yellow onion thinly sliced
    • 1 1/2 cups broccoli florets
    • 1/2 pound portabella mushrooms sliced
    • 1 cup water chestnuts
    • 1 cup zucchini sliced
    • 1 tablespoon cornstarch
    • 1 cup vegetable stock
    • -
    • steamed rice for serving
    • black sesame seeds for topping optional

    Instructions

    1. In a large bowl whisk together the bulgogi sauce, rice vinegar, chili garlic paste, ginger, garlic, and sesame oil. Add the cornstarch and vegetable stock to the sauce and stir until smooth.
    2. Heat a large wok or skillet over medium high heat and add the broccoli, onion, and peppers along with about a half inch of water. Cook for 5-6 minutes until starting to soften then add the rest of the vegetables and cook for an additional few minutes until tender-crisp, about 3 minutes. Pour the sauce mixture into the skillet and bring to a boil. Cook and stir for 2 minutes until it begins to thicken.
    3. Serve with rice and a sprinkle of sesame seeds if desired.

     


  • Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

    Crispy Baked Almond Crusted Tofu Sticks (Vegan+GF)

    So um, it’s been a long time since I’ve posted regularly. Yep, it’s been a minute.

    I realize that some life updates are due because I’ve really only been active on Instagram this Summer. (If you’re just here for the recipe just scroll right on down. I promise I won’t get offended.) Eh hem, well, I decided it was a good idea to get some social interaction this season. Any bloggers out there probably understand the need for this, lol. Anyway, I’ve been working at a local restaurant in case you missed that. Also, since the town I live in is kind of a Summer tourist destination, it gets pretty crazy this time of year. Good news though, it’s finally slowing down so I’m really excited to get back to having some time for recipes.

    If you’re wondering what my job description had been at said restaurant, haha, so am I sometimes. Okay, long story short, I’ve dabbled in a little bit of everything from serving to cooking. I counted and I’ve now tried eight different jobs there, wow. Currently, I’m doing a lot more in the back of house and that includes being the baker for all the desserts being served at the moment. Not even sure how that evolved but it’s definitely my favorite position.

    Another thing you might be wondering is, “Are all the desserts vegan?”. Actually, I really haven’t talked here on the blog much about when, how, and why I even went vegan. Well, that’s a topic for future posts but no, they are mostly non-vegan desserts but I do sneak in a vegan treat here and there. 😉

    K, so to get to the point, I made some yummy snacks for ya! These are one of the easiest and yummiest ways I’ve ever made tofu. I don’t really use tofu very often to be honest. When I do though, I like to play around with it and try something fun.

    I think the best part about them is that you not only get to skip the annoying step of pressing the tofu, but you also only have one step of coating. You actually use the moisture in the tofu as the “batter” for this super simple snack. All you do is pour the few breading ingredients into a bowl, throw in the tofu and toss, then bake, dunzo, baby! Oh, and if you’re wondering what I dipped these in, its just a homemade barbecue sauce from this recipe  but you can use whatever dip you’d like or just eat them plain.

    Crispy Baked Almond Crusted Tofu Sticks (Vegan+GF)

    In the mood for a new savory snack/appetizer? These are perfect for serving at parties and gatherings or putting on salads and rice bowls!

    Prep Time 10 minutes
    Cook Time 30 minutes
    Servings 6 - 8 servings

    Ingredients

    • 16 ounce block firm tofu
    • GF breadcrumb mixture:
    • 1/2 blanched almond flour
    • 1/2 cup gluten free breadcrumbs
    • 1/2 cup nutritional yeast
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon salt
    • 1/4 teaspoon black pepper

    Instructions

    1. Preheat the oven to 375 degrees F (190C) and line a large baking sheet with parchment paper. Slice the tofu into sticks.

    2. In a medium or large bowl, combine the breadcrumbs, almond flour, nutritional yeast, and seasoning, set aside. Drop the tofu into the breadcrumbs a few pieces at a time and shake the bowl side to side to easily coat all the sides of the tofu. Place on the prepared baking sheet with parchment paper.

    3. Bake for 15 minutes, then flip the pieces and bake for 10 - 20 more minutes, until golden and crispy. Serve immediately with bbq dipping sauce or sauce of choice. P.S. these are great on salads and rice bowls! 😉

     

  • Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

    Sweet Hot Mustard Grilled Tofu Satay (Vegan+GF)

    Guys, can you believe grill season is nearly upon us????

    Well I certainly can’t. I had to do a double take this morning when I checked my calendar and realized we’re halfway through the year already. I don’t know about you but I think this is gonna be an awesome Summer and I’m excited!

     

    Everyone knows that no Summer would be complete without some great grill recipes and that’s where this one comes in. Today I’m doing something I haven’t done in a while, teaming up with a great brand. This recipe gets it’s popping flavors from Maille Mustard, which is basically your grill best friend. I specifically used the Maille Old Style Mustard in this recipe, but any of the others can mix and match instead. I just happen to love a grainier mustard.

    For the tofu in this recipe you definitely need to get the extra firm type, and make sure you press out as much water as you can beforehand. You don’t want the tofu to be falling apart when placing on the skewers or grilling!

    For the sauce, I kept things very, very simple. In fact, it’s nearly two ingredients depending on what you’d like to use and how much spice you prefer. It’s just the mustard mixed with Asian sweet chili sauce. I used the Thai kitchen brand but if you use one that isn’t very spicy I’d recommend adding something spicy as well. Wasabi works really great here.

    Oh, and speaking of spices, I forgot to mention the seasoning I used. It’s the “Everything but the bagel” seasoning from Trader Joe’s. If you can’t buy it where you like you can simply salt and pepper to your taste and possibly add a little onion powder and sesame seeds to garnish.

    These would make the perfect starter or main dish. I made them to go in my most recent meal preps and they were just the thing. Also, as pictured here, I love having them with some veggies and cooked rice or other grain.

    However you decide to serve them, I know you’ll love them.

     

    Sweet Hot Mustard Grilled Tofu Satay (Vegan+GF)

    Take your grill game to the next level with these amazing, and flavorful skewers.

    Prep Time 35 minutes
    Cook Time 45 minutes
    Servings 6 - 8 servings

    Ingredients

    Tofu Skewers:

    • 2 blocks extra firm tofu 14 ounce
    • 10 - 12 skewers soaked in water for 30 mins if wooden

    Sweet Hot Mustard Sauce:

    • 1 7.3 ounce jar Maille Old style mustard
    • 1 cup Asian sweet chili sauce
    • 1 - 2 tablespoons hot sauce, wasabi, or horseradish or to taste
    • 1/2 teaspoon minced garlic optional
    • 1/4 teaspoon sea salt

    Garnish:

    • 1- 2 teaspoons everything but the bagel seasoning

    Instructions

    1. Cut the tofu into 1 inch pieces and place in a large bowl.

    2. Mix the ingredients for the mustard sauce until smooth and adjust the heat level to your taste by adding some hot sauce or whatever you'd like. Measure out 1/2 cup of the sauce and pour over the tofu pieces. Gently toss them to coat completely and set aside to marinate for at least 30 minutes.

    3. After half an hour, place the tofu pieces onto skewers. I made about 12 skewers with 4 - 5 pieces on each.

    4. Heat a grill or non-stick griddle pan on medium high heat. Place the tofu in and cook for a few minutes on each side until charred. Pour over any remaining marinade over the top before flipping. Depending how big your pan is you may need to do it in two batches.

    5. Alternatively, you can bake these at 400 degrees F on a parchment lined tray. Cook for about 30 - 35 minutes until golden, flipping halfway through.

    6. Sprinkle with some 'everything but the bagel' seasoning and serve with additional mustard sauce.

    Maille Get Grilling Giveaway!


  • Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Black Rice Vegetable Sushi Rolls (Vegan+GF)

    What time is it? Sushi Time!

    To be honest, I never acquired a taste for sushi until I was in my teens. I didn’t like the fishy taste of the seaweed and I especially didn’t like idea of raw fish, which I like even less now. Yeah, you won’t find any raw fish recipes here on the blog but the good news is that you can still make some delicious varieties of sushi with just some good old vegetables.

    In the past I’ve done all kinds of sushi with things like sweet potato or avocado but today I wanted to keep it really simple. As for the rice, I happened to have some cooked black rice in my fridge and I’ve never tried adding to sushi so I thought it was about time.

    Personally, I really enjoy black rice over any other variety. It tastes very much like brown rice but with the added bonus of lots of antioxidants. I also just love the look of it. Once it’s cooked it gets this lovely almost purple color. So pretty.

    Funny story, the last time I bought black rice the bag apparently had a little hole in it. When some of the dry rice spilled on the pantry floor my family saw it and thought we had mice around because the small pieces look a little too much like pest droppings. Haha, I had a good laugh when I informed them I was the pest to blame.

    Anyway, I’m so looking forward to Spring and I thing my craving for fresh veggies is a huge symptom of that. I hope you decide to try this combination or at least let it inspire you to make some homemade sushi with everything you like.

    Black Rice Vegetable Sushi Rolls (Vegan+GF)

    A quick and easy veggie filled sushi recipe that you can make whenever the need for sushi arises. Mix and match the fillings with whatever veggies you like.
    Prep Time 25 minutes
    Cook Time 40 minutes
    Total Time 1 hour 5 minutes
    Servings 4 servings

    Ingredients

    Rice:

    • 1 cup uncooked black rice
    • 1/2 teaspoon Himalayan pink sea salt
    • 2 tablespoons sushi seasoning *see note

    OR

    • 1 teaspoon sugar
    • 1 teaspoon rice vinegar

    Filling:

    • 1 large carrot julienned
    • 1 cup red bell pepper thinly sliced
    • 1 medium zucchini julienned or cucumber if you prefer
    • 1 bunch fresh radishes thinly sliced

    Sushi:

    • 8 sheets roasted nori sushi seaweed
    • tamari soy sauce or coconut aminos for serving

    Instructions

    Rice:

    1. Cook the rice according to package instructions until al dente. (If using pre-cooked rice you may skip this step.) Add about 1 cup of water and the salt to the already cooked rice and place over low heat, covered. Stir every few minutes until the water is absorbed and the rice is a bit sticky. Remove from heat and stir in the sushi seasoning (if using) and allow it to cool completely before making sushi. (Cold rice is the best to work with.)

    Filling:

    1. Spread a Sushi Mat out on your counter or work surface (You can also use a towel or a place mat.) Take 2 sheets of nori and lay them so they overlap for about 2 inches. Wet your hands and spread about 1/2 cup of the rice onto the top sheet of nori. Cut and layer your veggies to form a line from side to side.
    2. Now slowly start rolling up the end with the rice and applying pressure as you roll. Continue until completely rolled. Use a very sharp knife to slice through the nori and make sushi pieces.
    3. Serve with any of your favorite sushi condiments.

    Recipe Notes

    *The sushi seasoning is a great addition if you'd like a completely traditional sushi flavor but it's not necessary. (I usually skip it actually) Same for the sugar and vinegar.

  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Veggie Grain Bowls with Crispy “Parm” Roasted Chickpeas & Aji Ranch (Vegan+GF)

    Anyone else craving some wholesome goodness?

    I’ve been so inspired recently by all of the pretty and healthy bowls that everyone has been making. All of the modern, hip food bloggers are doing them. There are a bunch of different names for them; buddha bowls, nourish bowls, quinoa bowls, there’s even the smoothie bowls going on. Basically, everything is in bowls and if it’s not then you aren’t doing it right.

    My main goal for this recipe was to keep things really simple and I even took some optional short-cuts/cheats for my own bowls. The first step is to make the “parm” chickpeas which are way easier to make than you might think. It’s a simple combination of nutritional yeast, garlic powder, and salt and pepper to your taste. Then you roast them until crispy and your all done.

    The aji ranch is definitely something I’ll be repeating. Aji is like the standard hot pepper that I became familiar with when we lived in Chile. It may not be the easiest thing to find depending on where you live but it can be easily replaced with another hot pepper sauce like sriracha or any that you like. It takes all of 2 minutes to stir together and is the perfect flavor compliment to these bowls.

    As for the “grain” in this recipe I was going to do quinoa until I realized I was almost out of it, hence the fact that I cheated a little. I used some of those ready to eat rice packets that you can get at most grocery stores. The one I used was brown rice and quinoa, however, you can use plain brown or white rice, couscous, barley, or quinoa. Basically any grain that you prefer. Although, if you want them to be gluten free then go with whatever gluten free grain you like obviously. These are super adaptable so make them your own.

    Lastly, for the veggies I cheated again. I used a pre-mixed bag of stir-fry vegetables that had broccoli, brussels sprouts, carrots, snow peas, kale, red cabbage, and mushrooms. I steamed them with only the most basic seasoning and added them to the bowls.

    If you haven’t caught on to this by now, I’m trying to relay that these bowls are completely customizable. Let me know what you think and what changes you make to your recipe because I’d love to hear.

     

    Veggie Grain Bowls with Crispy "Parm" Roasted Chickpeas & Aji Ranch (Vegan+GF)

    Simple meals are the best and the easier the better. These bowls are perfect combination of a few really easy components.

    Prep Time 15 minutes
    Cook Time 30 minutes
    Total Time 45 minutes
    Servings 4 -6 servings

    Ingredients

    Crispy Parm Roasted Chickpeas:

    • 2 cups chickpeas cooked (not rinsed)
    • 1/2 cup nutritional yeast
    • 1 teaspoon garlic powder

    Aji Ranch:

    • 1 cup plain non-dairy yogurt
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon parsley dried
    • 1 tablespoon Aji pepper sauce or any sauce such as sriracha
    • 1 teaspoon worchestershire sauce be sure your brand is vegan
    • 3 cloves garlic minced

    Steamed Veggies:

    • 4 -5 cups mixed vegetables any that you like
    • salt and pepper to taste
    • 1 teaspoon garlic powder

    Bowls:

    • 4 cups cooked brown rice or any grain you prefer
    • 4 cups fresh spinach

    Instructions

    Crispy Parm Roasted Chickpeas:

    1. Preheat oven to 375 degrees F (190 C) and line a baking tray with parchment. Drain cooked chickpeas and pour them into a medium mixing bowl. Add the seasoning and toss to coat evenly. Spread the chickpeas out on tray in an even layer and place in the oven to roast for 15-20 minutes until browned and crispy. (Take them out after about 10 minutes to turn for a more even roast.)

    Aji Ranch

    1. Stir together the ingredients for the ranch and set aside until ready to make up the bowls.

    Steamed Veggies:

    1. Pour veggies into a large skillet and add about 1/2 an inch of water. Cover with a lid a place over medium high heat to steam for 6- to 8 minutes or until they reach your desired tenderness. Remove from heat and season with garlic powder and salt and pepper to taste. 

    Bowls

    1. To make the bowls warm your chosen grain (if not already hot) and scoop desired amounts into bowls along with the steamed veggies, fresh spinach, and roasted chickpeas. Drizzle aji ranch over bowls as desired or serve along side.