• Dairy Free,  Recipe,  Vegan,  Vegetarian

    Veggies + Lemongrass Wild Rice Stuffed Peppers

    Stuffed peppers, my friends, that’s what today’s all about.

     

    Making this recipe made me realize that I seriously need to use lemon grass more. It’s so amazing!  I’ve only used lemon grass once that I can think of and that was in this stir-fry recipe that was so good by the way, and that wasn’t even fresh it was dried. Other than that I’m pretty certain I’ve only ever tasted it in Trader Joe’s spring rolls when they finally put a store near Nashville that was near enough for us to shop at. Don’t you just love TJ’s? I used their Sprouted California Wild Rice mix for this recipe. Normal wild rice will do just fine. I just think California rice makes it sound more fun.

    Oh, speaking of good old Cali, my trip to San Diego is getting really close and my sister and I are super excited. I’d love it if anyone has a recommendation of where we should eat, or fun things we can’t miss. The one time I’ve ever been there aside from airport stops, was when I was too young to remember most of the trip so this will essentially be my first time. How I managed to reach the ripe old age of 21 without visiting is beyond me, especially since my parents are from there. Although, growing up so much nearer to the East coast I can understand. If you have a big family you can probably understand too, why we’d end up driving to Florida for vacations instead of flying the whole gang all the way to California.

    Another thing I realized while making this was that I don not use my spiralizer nearly enough and I really need to do some recipes with it soon Stay tuned for some zoodles, spoodles, and anything else that sounds like it came straight out of a Doctor Suess book. I’m thinking a salad with zucchini noodles would be good.

    Okay, so for this recipe I honestly got a little lazy and used the cooked rotisserie chicken, which is what I had on hand, but that’s completely optional. You can replace it with beans, tofu, or tempeh. (I’ve actually never had tempeh but I was eying it at the store a few days ago. Is it any good you guys and should I try a recipe with it?) But anyway, without adding chicken this recipe becomes vegetarian and it can easily be completely vegan by using dairy free cheese in place of the cheddar or just skipping it altogether. Oh hey, and it’s gluten free too. Win, win!

    My brother-in-law has talking about these stuffed peppers that I made ages ago, and I honestly don’t think I’ve made any others since then. I know, that’s really a shame, right? Well, I’ve definitely been inspired to up my pepper game because these turned out to be a very popular recipe. And can I just say that roasting veggies is basically the best thing ever. You notice this in things like garlic and peppers the most I think, but any veggie that you roast just comes out about ten times more flavorful. It’s pure magic.

     

    My mom actually preferred the eating the rice filling for this recipe on its own and she added some corn to hers. In fact, I was planning to add corn to this but as I was making it I realized the addition of corn what probably push the summery-ness of this recipe too far for February so I changed that plan and added some pepitas instead and it worked really well, however feel free to add corn to these too. I’d recommend changing up the filling as much as you want and use what you like.

    Veggies + Lemongrass Wild Rice Stuffed Peppers

    A simple mixture of veggies and wild rice cooked in olive oil gets stuffed into sweet bell peppers for a healthy gluten free meal that can also be prepared vegan.
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 6 servings

    Instructions

    1. Bring 1 1/2 cups of water, lemongrass stalks, and 1 teaspoon of salt to a boil over medium high heat. Add the rice and reduce heat to a simmer, cover and cook for about 25 to 30 minutes until liquid is absorbed. (It won't be quite done, but that's what you want.) Remove lemon grass and set aside.
    2. Preheat the oven to 375 degrees F (190 C). In a medium to large skillet, heat the olive oil over medium high heat and add the garlic and pepitas. Stir over heat for 1 to 2 minutes until fragrant then add the tomato, zucchini, sriracha, partially cooked rice, stock, chicken (or beans) and 1 cup of cheese. Remove from heat and prepare the peppers.
    3. Cut off the tops of the peppers and remove the seeds. Divide the rice filling among the peppers and sprinkle the with a handful of pepitas.
    4. Place the peppers in a baking dish (I used a cast iron skillet to bake mine but a glass baking dish works fine) and bake for 35 to 40 minutes, or until peppers are starting to get dark spots and look all crinkled. Remove from oven and sprinkle the tops with the remaining cheese and serve hot.

    Recipe Notes

    I used Trader Joe's blend of red, brown, and black rice, but traditional wild rice will work just fine.

     

     

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

    Chunky Chili Stuffed Sweet Potatoes (Vegan+GF)

    I have an exciting recipe to share with you today guys. I mean, I know it’s pretty classic but personally I tend to go through food moods or get into dinner ruts sometimes and I forget about old favorite dinner recipes from the past. That’s why I thought I’d share this anyway.

    Before I get into that; some totally random things about me recently. I rarely have super vivid dreams these days but if I do it’s only when I wake up ridiculously early and then manage to go back to sleep (which that is something I usually can’t do). Anyway, I had this really strange morning dream yesterday where a zombie apocalypse was taking over the globe and I mostly just remember that they were all very purple. Very purple-y zombies, yeah. Weird right? Interpret that however you will but I’ve got no clue what it means.

    Secondly, I decided to cut my bangs on my own a few weeks ago and…..well, it ended up being more of a hack job so I’m really excited they are finally going to be long enough to fix soon. Hey, I’ve done it successfully plenty of times in the past but this time I was in a hurry. Not a good idea guys, don’t do it.

    Another thing I discovered you should never do the other day, spill boiling roasted plum juice all over your foot. Ouch, that was a total kitchen fail. However, the bbq sauce I made with those plums will be coming soon and that wasn’t a fail.

    Also, it’s been really strange/sad around our house the past few days because my little sis, Lela, left bright and early Monday morning for a big adventure trip that’s been in the planning for weeks. She’s going to be camping down in the Southern part of Chile with some close friends of our family for the next week and a half. It sounds like she’s having the time of her life so far and that makes me happy. I still miss her like crazy though.

    Okay, but now I need to talk about these sweet potatoes. I know you can stuff sweet potatoes with so many things but chili is like the perfect match. This is a really simple chili that I made for dinner over the weekend and the truth is that these potatoes were inspired by me wanting to use the leftovers.

    This makes such a great weeknight dinner to have ready to go too. They’re so filling and always a crowd pleaser. You can pile it with so many delicious topping too. I left it at salsa, plain coconut yogurt, and avocado slices for ours but feel free to throw on some diced onion, hot sauce, or even some crunchy chip crumbs. Go wild and make them your own! I’d love to know what you think in the comments as well so let me know. What are you going to top yours with?

    Chunky Chili Stuffed Sweet Potatoes (Vegan+GF)

    Nothing complements chili quite like some baked potatoes. This recipe uses sweet potatoes and leaves room for all the toppings you want to add.

    Prep Time 30 minutes
    Cook Time 1 hour
    Total Time 1 hour 30 minutes

    Ingredients

    • 6 medium sweet potatoes baked until fork tender

    Chili:

    • 2 tablespoons olive oil
    • 1 medium onion diced
    • 4 cloves garlic minced
    • 1 red or jalapeño pepper seeded and minced
    • 1 cup tomato paste
    • 2 cups vegetable stock
    • 2 cups water plus a little more as needed
    • 3 tablespoons worchestershire make sure it's vegan or skip
    • 1 tablespoon liquid smoke
    • 2 1/2 - 3 cups cooked beans rinsed (I used a combination of lentils, kidney beans, black beans, and white beans)
    • 1 teaspoon black pepper plus more to taste
    • 2 teaspoons sea salt plus more to taste
    • 1 1/2 tablespoons cocoa powder
    • 1 teaspoon cinnamon
    • 2 tablespoons chili powder
    • 1 teaspoon cumin

    Optional Toppings:

    • salsa
    • sliced avocado or guacamole
    • chives or green onions
    • coconut yogurt

    Instructions

    Chili:

    1. Heat olive oil in a large pot or dutch oven over medium high heat. Add onion, garlic, and pepper and cook for 1 to 2 minutes until onions are translucent. Add tomato paste, stock, water, and beans to pot and reduce heat to medium low. Add remaining ingredients for chili and stir very well, then reduce heat to low and allow chili to simmer for at least 30 minutes to develop flavor and thicken up.

    Stuffed Potatoes:

    1. Preheat the oven to 375 degrees F (190 C) and line a baking tray with foil.
    2. Slit your sweet potatoes down the center lengthwise and use a fork to mash them a little and make a place to pour the chili. Set them on the prepared tray and scoop large spoonfuls of chili into each potato. Place tray in the oven and bake for 15 to 20 minutes until tops are browned and potatoes are nice and hot. Remove from oven and cool for a few then serve while they're hot with whatever toppings you'd like.
  • Breakfast,  Dairy Free,  Gluten Free,  Holiday,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Sweet Potato “Buttermilk” Waffles + Veggie Scramble (Vegan+GF)

    I can’t deny it, when it comes to breakfast foods I’m a creature of habit.

     

    Does that surprise you? I mean, you’d probably think that as a food blogger, because I’m constantly trying to come up with new flavor combinations and recipes to share with you guys, that I’d always have something new for breakfast. Actually though, the reality is that I’m very boring when it comes to breakfast foods typically. Oh, and then it doesn’t help that most of my family is made up of people who don’t do breakfast at all so I’m not very motivated to make it.

    I love all the different foods that are generally considered breakfast items though (i.e. pancakes, french toast, biscuits and gravy…). In fact, we’re pretty strange around here and it’s way more typical in our house to eat “breakfast” foods for lunch or dinner time than first thing in the morning.

    Growing up, we’ve always been that way so I’ve honestly never understood why some people think certain foods have to be eaten for a specific time of day. I think brunch and brinner are perfectly acceptable, they’re the best! To each their own I guess because, as I keep learning, every culture has it’s own strange food customs.

    I wanted to tell you about this recipe. I love being able to make foods that everyone can enjoy but sometimes that means catering to certain dietary restrictions, so I feel like having gluten-free recipes that my whole family enjoys is always a good idea in case they’re ever necessary. I actually think that using rice flour as the main thickener for the waffles gives them an awesome and extra crispy texture, so it’s a win win!

    Anyway, this whole combo comes together quickly and easily for simple but delicious breakfast. That’s one of my favorite parts about it. The sweet potato “buttermilk” waffles are only slightly sweetened so they pair really well with the savory veggie scramble in place of something that might usually be served with a scramble, like toast.

    If you prefer it though, feel free to add what’s more typical with waffles, sweet toppings like syrup or fruit. (Hehe, unlike some people I don’t put boundaries about what foods can go together or judge what people like to eat.) The point is that you can take this as an inspiration and make it your own. That goes for the veggies and spices in the scramble also. I chose to use the ones I did based on the ingredients I had on hand but you can switch them out for things you like better.

    So I hope this at least adds some fresh ideas to your day. Have a great weekend!

     

    Sweet Potato "Buttermilk" Waffles + Veggie Scramble (Vegan+GF)

    Say goodbye to boring savory breakfasts because this recipe is anything but.

    Prep Time 25 minutes
    Cook Time 45 minutes
    Total Time 1 hour 10 minutes
    Servings 4 - 6 servings

    Ingredients

    Waffles:

    • 1 2/3 cups brown rice flour you can substitute a gf flour blend if you prefer
    • 2 tablespoons flaxseed meal
    • 1/2 cup rolled oats
    • 2 tablespoons sugar
    • 1/2 teaspoon salt
    • 1/4 teaspoon nutmeg
    • 1 1/2 tablespoons baking powder
    • 2 tablespoons lemon juice or vinegar
    • 2 cups unsweetened plant-based milk
    • 1 cup sweet potato puree pumpkin or butternut quash can be subbed
    • non-stick cooking spray optional

    Veggie Scramble:

    • 1 large carrot diced into small cubes
    • 1 small red onion thinly sliced
    • 3 cloves garlic minced
    • 1 medium tomato diced
    • 1 cup portobello mushrooms sliced
    • 15 ounces extra firm tofu
    • 1/2 tablespoon coconut oil optional
    • 1/4 teaspoon turmeric powder
    • 3 tablespoons vegetable broth
    • 1/4 cup nutritional yeast
    • salt & pepper to taste

    -

    • 2 medium avocados sliced

    Instructions

    Waffles:

    1. Combine flour, flaxmeal, oats, sugar, salt, nutmeg, and soda in a large mixing bowl. In separate bowl, stir together milk, lemon, and sweet potato puree until smooth. Pour into dry ingredients and mix until you have a smooth batter. Heat waffle iron and spray lightly with cooking spray. Cook waffles according to manufacturer's instructions until golden and crispy on the edges, then remove and cover to keep warm until ready to serve. (With the size of my waffle iron I got about 9 waffles using 1/3 cup per.)

    Veggie Scramble:

    1. Heat a large skillet over medium high heat and add the carrots along with 1/2 cup of water. Cover and cook for about 5 minutes until they start to soften, then remove lid and allow any extra water to evaporate. Add the onions, and garlic; cook for 2 to 3 minutes until they start to soften, adding more water if needed. Then add the tomatoes and mushrooms and cook for an additional minutes until just starting to cook.
    2. Drain the tofu and do your best to press out the excess liquid. Heat a medium nonstick skillet over medium-high heat. Add the coconut oil (if using) and stir to melt. Add tofu and spices together. Using a spatula, cut up the tofu in the pan to look like scrambled eggs.
    3. Once incorporated, add the vegetable broth (1 tablespoon at a time) bringing the broth to a boil and allowing to fully absorb into the tofu each time. Add the nutritional yeast and remove pan from heat. Season to taste with salt and pepper and serve hot along with the waffles and sliced avocado if desired.
  • Dairy Free,  Gluten Free,  Main Course,  Recipe,  Salad,  Vegan,  Vegetarian

    Greek Tzatziki Chia Fusilli Pasta Salad (Vegan+GF)

    So it seems like my flavor moods recently have been closely related. Today I’m going from my past two middle eastern focused recipes and making my way to the edge of Europe. Greece, to be more specific.

    In all honesty this was totally not planned. In fact, I first made this recipe over a month ago and everyone loved it but that day happened to be one of the darkest and rainiest days ever so trying to capture it in pictures just didn’t happen. I’m actually kind of embarrassed to admit to you guys that I took not just one, not two, but a whopping THREE different sets of photos for this salad. That’s probably a record even for me. Yeah, and I know that probably makes me sound a little obsessive but for some reason this pasta was just not photogenic at all and I hated the way it was looking. I’m still not thrilled with these pics but they’re at least a little better than the last.

    Like I said, the first time I made this was over a month ago but the photos were awful. I decided to go ahead and type out the recipe anyway so that I wouldn’t forget to share it. That’s also one of the ways that I try motivating myself to make a photo shoot work even when I want to scratch the whole thing.

    I was getting backed up on some things last week and really needing something simple to fix for lunch and that’s when I remembered this salad and decided to give it another chance to pose for me. I shot a second set of photos that morning but later I realized that I’d forgotten to add a few of the ingredients that I wanted in the recipe so I had to take a whole new set of pictures later that day. Fine, maybe I am a little obsessive sometimes, but enough about my ongoing photography issues. Let’s talk about this pasta salad!

    Did you know that you can buy chia pasta? Yeah, and it’s really good too. I used a brand that is made and sold here in Chile but I’m sure you can find similar brands wherever you live. Oh and can I just say, thinking of Chilean things reminds me how pasta salad is a pretty funny subject down here. The last time my mom took a bowl of it to a ladie’s gathering with some local friends, well, they didn’t really get it.

    She actually had someone ask her when and how you’re supposed to eat it (in a way that implied they’d never eat it). I think it’s safe to say we won’t try that one again since we’ve figured out that cold pasta is clearly far outside the bounds of Chilean cuisine and they find it really weird. I feel like this is becoming the story of my life in food the longer I live here. Hey, more for us, right?

    If you can’t find chia pasta you could just use regular fusilli or use any shape and type of pasta you like for that matter. It doesn’t necessarily have to be chia pasta. Although I did love using it and I recommend you try it if you stumble upon it at your local grocery store at some point (I’m not advertising anything btw, purely my own opinion here).

    As for the other ingredients in this salad, they’re all really simple things that you probably already have in your pantry and fridge. Just some super simple prep work and your all set. K, then you make a quick and easy tzatziki sauce and that’s what really brings the whole thing together and makes it so delicious. I didn’t even know half my family liked cucumbers so much until the first time I tried the stuff. Personally, when it comes to the world of veggies, they’re lower down on my list of faves but somehow when you add them to the other things in the tzatziki it creates a sauce that I completely fell in love with at first taste.

    In one of the earlier takes that I made of this recipe I added some avocado and in another one I thought I’d skip the olives for the haters in my gang.

    Greek Tzatziki Chia Fusilli Pasta Salad

    Prep Time 20 minutes
    Cook Time 20 minutes
    Total Time 40 minutes

    Ingredients

    Ztatziki:

    • 1 cup unsweetened plain cashew yogurt
    • 1/4 veganaise
    • 4 cloves garlic minced
    • 2 teaspoons fresh rosemary leaves
    • 3 tablespoons freshly squeezed lemon juice
    • 1 large cucumber quartered
    • 2 tablespoons olive oil
    • 1 teaspoon fresh dill
    • salt and black pepper to taste

    Salad:

    • 400 g 14oz chia fusilli pasta (use gluten free if needed)
    • 1 15-ounce can garbanzo beans, drained and rinsed
    • 1 small red onion diced
    • 2 medium ripe avocados, pitted and cubed
    • 1 large tomato diced
    • 1/2 cup pitted green olives
    • 2 tablespoons fresh mint leaves chopped
    • sea salt freshly cracked black pepper to taste

    Instructions

    1. Combine all ingredients for ztatziki in a blender or food processor and pulse until nearly smooth but not quite. Pour into a bowl or container and place in fridge until ready for it.
    2. Bring about 5 cups of water to a boil over high heat in a medium pot and add the pasta. Cook for 7 to 8 minutes (a little less if using regular noodles) until just al dente. You want the noodles to still have enough bite left so that they won't get soggy when they absorb the liquid in the salad. Pour into a mesh strainer to drain and rinse in very cold water to stop the cooking, then pour into a large bowl.
    3. Add the salad ingredients and the ztatziki to the pasta and gently toss to combine. Chill salad in refrigerator for at least 1 hour before serving. Alternatively you can heat it up and serve it warm if you prefer.
  • Appetizers,  Dairy Free,  Gluten Free,  Recipe,  Sides,  Snacks,  Vegan,  Vegetarian

    Loaded Enchilada Potato Skins (Vegan+GF)

    I’m breaking away from my typical sugar-laden weekend recipe and sharing a savory one today instead, but don’t worry, there’s lots of cheese, and, AND, tatoes! So that’s okay, right? Everyone good with this?

    You know what my favorite recipes are? I mean, not that I don’t completely love the recipes that are quick and easy (like this and this), or ones that are just downright fun to make (like THESE). I also love the ones that are a sure thing for making everyone who eats them extremely happy.

    Nor am I saying that this recipe doesn’t fit any/all of these categories, that’s what’s awesome about it. It not only is fast, fun to make, and loved by all, but my favorite part about it is that it’s the kind of recipe that uses up random leftovers from the fridge at the same time, YES! Those are my faves.

    I also really don’t like seeing perfectly good food go to waste and potato skins are one of those things that are so often overlooked and tossed out before they’re even given a chance. I want to run through the streets shouting about how they can be so amazing.

    So hopefully you olive haters didn’t ditch me the moment you noticed some on these yummies. The olives are completely optional. Should I say it again? You don’t have to add them!!! Also optional is the “cheese” you can make them without it. Although, these simply are better with it and won’t be the same if you skimp.

    Another awesome part of making potato skins is that you still have the potato filling for whatever use you want. I used the fillings from these particular potatoes for a cheesy potato bake but you could also mash them, make soup, or just eat them with your meal.

    There are tons of options for topping them also, but since I was using homemade enchilada sauce I knew they weren’t going to be lacking any flavor so I went simple with just cilantro and lime on these. Feel free to load ’em down with salsa, guac, sour cream, and anything else you want though.

    Loaded Enchilada Potato Skins (Vegan+GF)

    Put a new spin on your classic potato skins with this Mexican inspired version.

    Prep Time 20 minutes
    Cook Time 1 hour 20 minutes
    Total Time 1 hour 40 minutes
    Servings 8 - 10 servings

    Ingredients

    • 6 - 8 medium potatoes about 3 pounds
    • 1 tablespoon olive oil
    • 1 large tomato diced
    • 1 small onion diced
    • 2 cups enchilada sauce Be sure it's V+GF if needed
    • salt and pepper to taste
    • 1 cup non-dairy shredded "cheddar cheese" such as Daiya
    • 1/4 pitted black olives sliced (optional)

    Optional toppings for serving:

    • lime juice
    • cilantro
    • plain non-dairy yogurt
    • guacamole

    Instructions

    1. Preheat oven to 400 degrees F (200 C). Scrub potatoes and dry then pierce with knife in a few places. Place them on a baking tray (or just directly on the oven racks) and bake for 45 minutes to 1 hour, or until they feel soft when squeezed.
    2. While the potatoes are baking, heat oil In a large skillet over medium high heat and add tomatoes and onion. Cook for 2 to 3 minutes. Once softened add the enchilada sauce, and season to taste with salt and pepper.
    3. Remove potatoes from oven and allow them to cool enough to handle. Cut them in half lengthwise and use a spoon to scoop out center leaving a little bit of flesh. (Reserve the centers for another use. You can make mashed potatoes, Yay!) Brush both sides of potatoes with oil, place potatoes face-down on lined baking tray, and sprinkle with salt and pepper. Bake for about 10 minutes until skins start to crisp then remove pan from oven and flip them over onto their backs.
    4. Divide the filling mixture between the potato skins and top them with the "cheese" and, if desired, black olives. Return the pan to the oven and bake for about 5 more minutes until the cheese starts to brown. Remove from oven and cool for at least a few minutes before serving with desired toppings.
  • Appetizers,  Dairy Free,  Gluten Free,  Main Course,  Recipe,  Sides,  Vegan,  Vegetarian

    Salsa Verde Brown Rice Tortilla Soup (Vegan+GF)

    I thought I’d share something with a little bit of Mexican flair today, you game?

    To be completely honest, I’ve never understood why this soup is referred to as tortilla soup when most variations of it don’t involve tortillas at all. Maybe because it’s supposed to be served with them. Whatever the case it’s delicious and it’s always a favorite.

    It’s really fast and easy to make and it’s perfect for weeknights when you want something quick and easy. I actually made it in the crock-pot once and it turned out amazing.

    Most of the time I’ll top it with something creamy like coconut yogurt or cashew yogurt for that “sour cream-ish” flavor. Also, feel free to spice it up if your family likes it hot. Top it with some fresh chives, and maybe a little guac if you like, and then serve it with tortilla chips for dipping. Also, don’t forget the cilantro!

     

     

    Salsa Verde Brown Rice Tortilla Soup (Vegan+GF)

    Nothing warms the soul quite like a bowl of hot soup and this one brings all the classic Mexican flavors.

    Prep Time 15 minutes
    Cook Time 55 minutes
    Total Time 1 hour 10 minutes
    Servings 8 servings

    Ingredients

    • 1 cup uncooked long grain brown rice
    • 3 cups water plus more as needed
    • 2 teaspoons salt
    • 1 tablespoon olive oil optional
    • 1 medium onion diced
    • 1 jalapeño pepper seeded and diced
    • 4 cloves garlic minced
    • 1 large zucchini diced
    • 2 medium tomatoes diced
    • 1 cup whole kernel corn off the cob
    • 1/2 cup cooked white beans
    • 1/2 cup cooked black beans
    • 2 tablespoons fresh cilantro finely chopped
    • 1 tablespoon fresh lime juice
    • 3 cups vegetable stock
    • 1/4 cup full fat coconut milk or non-dairy yogurt
    • 2 tablespoons salsa verde
    • 2 teaspoons cumin
    • 1 teaspoon chili powder
    • 2 teaspoons oregano
    • 1 teaspoon black pepper
    • salt and pepper to taste

    Optional Toppings:

    • cilantro
    • coconut milk or non-dairy yogurt
    • avocado slices
    • tortilla chips
    • lime juice

    Instructions

    1. Bring 3 cups of water to a boil in a large pot and add the salt and brown rice. Cover and reduce heat to low and simmer for about 45 minutes, stirring occasionally, until the rice is tender and has absorbed the water (add more water as it cooks if necessary).
    2. While the rice is cooking, heat the olive oil in a medium to large skillet and add garlic, onion, and jalapeños. Saute over medium high heat for about 5 minutes until browned and fragrant then add zucchini and cook for about 5 minutes longer until tender. Remove pan from heat.
    3. When rice is nearly finished cooking, Add the contents of skillet to the pot along with tomatoes, corn, beans, cilantro, lime juices, and vegetable stock and bring to a boil.
    4. Add the coconut milk, salsa verde, and spices and allow soup to cook for 10 to 15 minutes, stirring often, until the rice is completely tender. If it starts to get too thick just add additional water. Reduce heat to a simmer again and adjust salt and pepper to taste.
    5. Serve hot with desired toppings!

  • Appetizers,  Dairy Free,  Recipe,  Snacks,  Vegan,  Vegetarian

    Mini Cheese Pizza Bagel Swirl Bites (Vegan)

    I’m sharing a little pizza my heart with you guys today……….and apparently it comes with some added corn too, haha. It’s a package deal.

     

    Yeah, I’ve been very punny recently and I blame it on some of my good friends who I’m beginning to think only think and speak in puns. It’s catchy, to say the least, and my whole family has become like this non-stop reel of cheesy comebacks to every statement. It’s on the border of becoming annoying. Borderline.

    So I saw this awesome post on Food52 about childhood favorite snacks the other day and it was such a blast from the past. You know what though, I realized that one of the things on the list was very similar to something that I’ve been making all the time recently, pizza bites! They are always a favorite snack recipe for my hungry gang of peoples, and yes, they are pretty much the same idea as pizza bagels. Did you not love those growing up? From what I remember they were one of those things that my mom rarely, if ever, bought because we all know that they’re trash. I think I ate them at friends houses sometimes though, or traded lunches at school for some.

     

    The great news is that when you make them at home it’s a different story altogether. I mean, they still aren’t exactly health food but at least you can control what’s going into them. I’ve even managed to camoflouge some vegetables in these on occasion, but I’ll keep it simple today.

    For those of you who didn’t catch my last post, I did the catering for a friends casual wedding party/ reception last weekend and I’m very happy to report that my first wedding cake ever didn’t crash in front of the crowd! But oh how I stressed and lost sleep over it. It was a great party, and as I told you guys yesterday, I’m sharing some of the recipes that I made for it starting with these little yummies.

     

    These were probably the biggest hit of everything I made so I thought I’d share them first. They are really easy to make, which I think is part of their charm. I seriously can’t crank these out fast enough at home because the kids can put them away so fast. I guess that’s the point of making entire pizzas instead, but these are just way more fun and definitely better for serving at a party. They’re also the perfect tailgating snack for the guys.

    I also made them in taco and bbq chicken flavor and those are just as easy, but like I said, I really wanted to keep it simple today so I’ll save those for another time. You really need these in your life!

    Mini Cheese Pizza Bagel Swirl Bites (vegan)

    Whole cheese pizzas are great and all, but what about bite size, totally snackable pizzas???

    Prep Time 15 minutes
    Cook Time 35 minutes
    Rising Time 1 hour
    Total Time 50 minutes
    Servings 36 spirals (about)

    Ingredients

    • 1 tablespoon active dry yeast
    • 2 talespoons sugar
    • 2 tablespoons olive oil
    • 1 1/4 cups water
    • 1 teaspoon salt
    • 1 teaspoon Italian seasoning
    • 3 1/2 cups all-purpose flour
    • 1 1/2 cups your favorite pizza sauce
    • 8 ounces vegan mozzarella style shredded cheese
    • 1/4 fresh basil leaves roughly chopped

    Instructions

    1. Stir water, sugar, salt, and yeast together until yeast is dissolved and allow to sit for about 5 minutes. Pour into a large mixing bowl and whisk in oil until combined. Add flour and mix until dough comes together. Turn out onto lightly floured surface and knead for a few minutes. Place in oiled bowl and cover, then place in warm place to rise until doubled in size.
    2. Heat oven to 375 degrees F (190 C) and line a tray with parchment or silicone mats. Divide dough in half and roll out one half on a lightly floured surface into a rectangle, roughly 1/4 inch thick.
    3. Spread half of the pizza sauce and sprinkle half of the cheese and basil on top.
    4. Roll dough, starting from a long edge, into a log shape and use a sharp knife to slice into spirals about 3/4 inch thick (you can adjust the size to your needs). Place them about 1 inch apart on tray and bake for 12 to 18 minutes until edges are golden and cheese starts to brown.
    5. Allow them to cool for a moment then remove from tray and serve warm!