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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.
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.
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.
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.
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 minutesCook Time 45 minutesServings 4 -6 servingsIngredients
- 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
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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.
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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.
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Remove the thyme stem and turn off heat.
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“Cheesy” Polenta Covered Mexican Tamale Pie (Vegan+GF)
I think there will always be something a little bit comical about Mexican food to me.
Years ago when I first started blogging I was still living in the southern part of Chile with my family. I’ll never forget my assumptions of what it would be like before I’d ever been there. You see, me being a naive North American I just assumed everything south of Texas would be the land of great Mexican food. Well, news flash to me, it’s not.
In fact, the area we were living in had way more European style cuisine than just about anything else. However the Chileans, of course, have their own style of cooking. It’s simple and uses a lot of local ingredients which is something I always appreciated. That being said, my own family really loves Mexican food and that meant it was something I learned to make really well. Okay, maybe I should say “my own takes on classic Mexican food”. I’m sure many abuelas would be turning over in their graves if I tried to pass of this cheater version of a tamale as authentic so we won’t even go there.
Haha, well you know how much I love an easy meal and that’s why this has become a really great go-to for a last minute meal. Everyone loves the simple ingredients and it makes for a cozy dinner anytime of year. I’m definitely thinking Fall right now though, and this is perfect for chilly weather.
As I always do with my recipes, I really encourage you to put your own spin on it and make it your own. Let me know how you like it and tag me in a photo if you want, I love seeing them!
"Cheesy" Polenta Covered Mexican Tamale Pie (Vegan+GF)
Looking for a quicker way to enjoy this classic Latin dish? This tamale pie comes together quickly and easily and is a tested crowd-pleaser
Prep Time 15 minutesCook Time 35 minutesServings 6 - 8 servingsIngredients
Filling:
- 1 (15 oz) can black beans, drained and rinsed
- 1 (15 oz) can kidney beans, drained and rinsed
- 1 (15 oz) can corn, drained
- 1 (6 oz) can tomato paste
- 1 (4 oz) can green chiles
- 1 yellow onion, diced
- 4 cloves garlic, minced
- 1/4 cup nutritional yeast
- 1/4 cup fresh cilantro, chopped
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
Polenta:
- 1 (18 oz) package pre-cooked polenta I used Trader Joe's
- 1 cup unflavored plant-based milk I used almond
- 1/2 cup vegetable broth
- 1 teaspoon sea salt
- 1 teaspoon pepper
- 1/4 cup nutritional yeast
For Serving:
- additional cilantro
- non-dairy yogurt or "sour cream"
- guacamole
Instructions
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Cut the polenta into pieces and set aside. Pour the broth and milk into a medium pot and bring to a boil. Lower the heat to medium and slowly whisk in the polenta. Cook, stirring frequently, until the polenta is soft and thick, about 15 to 20 minutes. (At first the pieces will hold their shape but after a few minutes they should start to loosen up). Stir in the nutritional yeast then season with salt and pepper. If the polenta seems a little thick you can add extra milk.
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Meanwhile, preheat the oven to 375 degrees F. In a medium non-stick pan, cook garlic and onion in just enough water to keep them from sticking. Stir occasionally until translucent. Combine the remaining ingredients for the filling in the pan and stir to mix evenly.
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Once the polenta and filling are done you can choose to either bake the pie in individual serving ramekins (pictured), in a large cast iron skillet, or in a casserole dish. Pour the filling into your chosen dish(es) and smooth out polenta into a single layer on top. Transfer to the oven and bake for 25 to 30 minutes or until the pie is bubbling and the polenta is browning. Allow to sit 5 to 10 minutes and then serve with fresh cilantro and any desired sauces or toppings. Enjoy!
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Sea Salt & Tahini Chocolate Chip Cookies (Vegan)
If I ever run out of new ways to reinvent the chocolate chip cookie I’ll probably have to stop blogging all together. Like “Let’s pack it up guys my work’s done here.”
But seriously, these are gonna be a popular addition to my chocolate chip cookie recipe collection. If you haven’t noticed I’ve created a few. Lol.🍪🍪🍪🍪
This is one if f those times where I had a random idea that I just needed to make as soon as possible. You know, like those great ideas you get in the middle of the night or in the shower. Well, this was one of those. Besides, sea salt and tahini just sound so good in the same title with chocolate. At least I think so anyway.
So regardless of names, you simply need to try these cookies. I personally am always in the mood to bake. It’s my happy place and it’s always a great way to relieve stress or just share something delicious with friends and family. I’m excited to know what you think about these cookies so be sure to let me know!
Sea Salt & Tahini Chocolate Chip Cookies (Vegan)
Take a traditional chocolate chip cookie and give it a little something new. These cookies have the most pleasant balance of sweet, nutty, and of course salty!
Prep Time 20 minutesCook Time 20 minutesTotal Time 40 minutesServings 28 - 30 cookiesIngredients
- 1/4 cup tahini (sesame seed paste)
- 1/4 cup coconut cream *see note
- 2 tablespoons plain non-dairy yogurt
- 3/4 cup organic granulated sugar
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons vanilla extract
- 1 1/2 cups all purpose flour
- 1 1/4 cups dairy free semi-sweet chocolate chips or chopped chocolate
- 2 tablespoons course sea salt
Instructions
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Pre-heat oven to 350 degrees F (180 C). Cream tahini, coconut cream, yogurt, and sugar together in bowl of stand mixer (or with hand mixer). Scrape sides of bowl and add vanilla, soda, and salt. Add flour one cup at a time and beat after each addition but just until combined. You really want to try to mix/handle this dough as little as possible for the best results on your final cookies. (If you are using a hand mixer you may have to hand stir the last cup of flour into the dough.) Stir in chocolate and line a cookie sheet with parchment.
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Roll into golf-sized balls and place about 2 inches apart on baking sheet. Press the cookies down into discs and sprinkle lightly with desired amount of sea salt (Tip: if you don't want to use course salt you can try just giving them a light sprinkle of table salt.)
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Bake for 8 - 9 minutes until edges just start to turn golden brown. (The trick for making these the best is to keep them light and soft so that the retain the super chewy texture.) Remove from oven and cool for about 5 minutes before moving to cooling rack.
Recipe Notes
If you have trouble finding coconut cream at your local grocery store it's completely fine to use full-fat coconut milk and scrape the cream off of the top. Just be sure that it's cold enough to separate.
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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 minutesCook Time 45 minutesServings 6 - 8 servingsIngredients
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
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Cut the tofu into 1 inch pieces and place in a large bowl.
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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.
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After half an hour, place the tofu pieces onto skewers. I made about 12 skewers with 4 - 5 pieces on each.
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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.
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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.
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Sprinkle with some 'everything but the bagel' seasoning and serve with additional mustard sauce.
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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 minutesCook Time 40 minutesTotal Time 1 hour 5 minutesServings 4 servingsIngredients
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:
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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:
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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.
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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.
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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.
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Simple Sweet Potato Veggie Burgers (Vegan+GF)
There are nights when you crave a cozy soup……and then there are times when you just need a burger!
I’ve really been into simplifying things recently. I mean, life is complicated enough without adding to it, you know? These veggie burgers definitely fit the bill because they’re about as basic as it gets. They’re great for making ahead for the week as well.
I remember the first time I heard of a veggie burger as a kid and the first thing I thought of was a regular burger piled with vegetables. When I found out that you could make burgers out of things like squash, beans, and other vegetables I was super intrigued but I always thought it must be really complicated to do. It wasn’t until I started cooking all the time that I tried making my own veggies burgers and discovered how simple they are.
Of course, not only are they simple, but they’re so delish! I love how versatile they are too. You can eat them the typical way, on a bun with condiments, or you can get creative. I’ve eaten these burgers chopped up on salads, sliced and put in a wrap, cut into pieces for a “Buddha” bowl, and even just eaten them like a snack.
It seems like with the sweet potato being the star player here, these burgers would be overly sweet for a savory meal. Well, you might be surprised how subtle the sweetness becomes once you’ve added all the other ingredients into the mix. I even found that these could handle any sweet condiments that you might like with your burger like ketchup or bbq.
I served these pretty plain-jane with just the most basic condiments because I like them that way. However, I always encourage you to make them your own and go crazy with the add-ons. Anyway, I’d love to know what you think of these if you get the chance to try them and be sure to tell me how you served them.
Simple Sweet Potato Veggie Burgers (Vegan+GF)
Craving a delicious burger stacked tall with all the good stuff? Try this very basic and easy recipe that uses minimal ingredients.Prep Time 15 minutesCook Time 35 minutesTotal Time 50 minutesServings 6 burgersIngredients
Burgers:
- 2 cups cooked sweet potato peeled and cubed
- 1 15 ounce can (about 1/2 cups) cooked white beans (other beans work as well such as butter beans or garbanzos)
- 3 cloves garlic
- 1/2 cup oat flour
- 1/4 cup flaxseed meal
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 2 teaspoons cumin
- 2 teaspoons chili powder
- 2 teaspoons turmeric
Optional Toppings:
- large lettuce or kale leaves washed and dried
- onion thinly sliced
- tomato thinly sliced
- 6 of your favorite hamburger buns. gf if needed
- condiments such as bbq sauce or ketchup
Instructions
Burgers:
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Preheat oven to 350 degrees F (180 C) then line a baking tray with foil and spray lightly with olive oil or, what I recommend, line with a silicone baking pads.. Combine sweet potato, beans, and garlic in a food processor and pulse until finely chopped. Add seasoning then pulse until nearly smooth. Scrape into a large bowl and add the oat flour and flax then mix well. Use a runner spatula to form mixture into 6 patties and place on prepared tray.
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Bake in oven for about 18 - 20 minutes on each side (flip after first 20 minutes) then remove from oven and allow them to cool for about 10 minutes to set up or they will fall apart.
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Toast buns if desired and assemble burgers by placing patties on buns and topping with any other toppings you like.
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Harvest Time Apple & Pumpkin Chili (Vegan+GF)
Please tell me you’re week needs some delicious comfort right about now because, if so, this is exactly what you need!
How do you feel about chili? To me it always seems like chili is one of those meals that doesn’t get appreciated enough. I don’t get it, it’s so homey and chock full of flavors, oh, and you can load it with so many good things like guacamole and eat it with cornbread, YUM!. Plus, it’s versatile and you can do so many things with it (Hello chili-cheese fries!), what’s not to love?
I have to tell you, even within my own family chili isn’t the most popular. I mean, everyone will eat it but it isn’t a favorite by any measure and it’s never a first choice. I find it surprising too, because usually everyone really enjoys it once it’s made and wonders why we don’t have it more often. But then when it’s gone they quickly forget how good it is and it plunges down on the popularity list until the next time I feel like reviving it and convincing them how great it is.
A few days ago I realized how long it had been since my last cozy warm soup or chili recipe, way too long I’d say. That’s why I started brainstorming for what type I should make, and with it being October, I felt like doing something fun and festive would be a good idea. It just so happened that I had finally gotten around to roasting a pumpkin on the same day. I was trying to get myself into an autumn food mood.
Something else to confess, I honestly used to be really grossed out by the idea of eating the flesh of a pumpkin. Mostly I think it was because of all the years my mom and dad would carve pumpkins with us as kids. Oh my goodness, those are really fun memories. I’ll never forget the first time my dad asked me to help clean one of them out, you know, because you have to stick your hands into the stringy, seed-filled center in order to do it. I loved helping even though how the smell was so squashy and the feeling of it on my hands made me want to gag a little bit. Yeah, so that’s why I never considered actually eating them. In my mind they were simply organic mediums for seasonal art.
So this variation of chili just might be my new favorite. In the past I’ve made it with Mexican flair, or tried different beans, or tested multiple levels of spiciness. Like I said, it’s so versatile. This one though, it’s just so full of nostalgic tastes of autumn that I can’t see ever beating it. And if you happened to browse the ingredient list yet, then yes, I did put apples in it. You’re going to have to trust me on this one guys, it’s so good!
This would be a great tailgate party meal and, if you’re as into leftovers as we are, you should know it actually gets better next day! One more thing, don’t forget to serve it with all the good toppings you like. I added pumpkin seeds (or pepitas) this time to complete the whole picture and because I’m having a moment with them right now. Yeah, you can’t skip the pepitas!
Harvest Time Apple & Pumpkin Chili (Vegan+GF)
Cuddle up tonight with a bowl of this comforting and healthy chili featuring some of Autumn's best produce!Prep Time 20 minutesCook Time 1 hourTotal Time 1 hour 20 minutesIngredients
Chili:
- 1 medium onion diced
- 1 medium bell pepper seeded and chopped
- 1 large apple peeled, cored, and diced
- 2 cups fresh pumpkin peeled and cut into small cubes*
- 6 cloves garlic minced
- 1 jalapeño pepper seeded and minced
- 1 cup tomato paste
- 1 cup tomato sauce
- 1 tablespoon cider vinegar
- 3 cups water plus a little more as needed
- 2 tablespoons molasses
- 2 tablespoons liquid smoke
- 2 tablespoons sriracha optional
- 2 tablespoons low-sodium soy sauce
- 3 tablespoons coconut sugar or 2 tablespoons brown sugar
- 2 cups cooked lentils drained and rinsed
- 2 cans white white beans undrained
- 1 can cooked black beans drained and rinsed
- 1 teaspoon black pepper plus more to taste
- 1 teaspoon sea salt plus more to taste
Spices:
- 2 tablespoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
- 1 1/2 tablespoons cinnamon
- 1 teaspoon cloves
- 1 teaspoon freshly grated nutmeg
- 1/2 teaspoon allspice
- 1 teaspoon ginger
- 1 1/2 tablespoons cocoa powder
Optional Toppings:
- roasted pepitas
- chives or green onions
- coconut yogurt
Instructions
In a large, high-sided pot or skillet. Add the water, onion, bell pepper, apple, pumpkin, garlic, and jalapeño, and cook for 8 - 10 minutes until the pumpkin is tender. Add the remaining chili ingredients and bring the mixture to a boil while stirring gently. Boil for about 8 to 10 minutes then reduce heat to simmer.
Season to taste with additional salt and pepper if desired. Cover with lid and allow it to simmer for 30 minutes to 1 hour until to give the flavors time to meld well.
Serve hot, topped with desired toppings and any sides you like such and cornbread or garlic toast. My favorite is to eat it on top of regular or sweet potatoes!
Recipe Notes
*If you have the time or it is more convenient, you can use roasted pumpkin cubes instead and simply add them to the chili in step 3.
