Mixed Berry Crumble

I have a major sweet tooth. I also care about eating a healthy diet and sometimes dessert and health don’t mix. I’m all about sweet treats, but it’s great to find one that also offers some nutritional benefit. That’s where Mixed Berry Crumble comes in!

A perfect way to welcome summer, this tasty, fruity dessert is a refreshing way to wash down any meal, and it also makes an amazing breakfast or snack if you have leftovers.

With just the right amount of crispy sweetness to complement the tart raspberries, this dish is sure to satisfy without weighing you down. Serve it with a scoop of vanilla ice cream for some added creaminess [but this does negate most of its healthiness ;)].

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Mixed Berry Crumble
Servings
Ingredients
For the Crumble:
Servings
Ingredients
For the Crumble:
Instructions
  1. Preheat oven to 375 degrees.
  2. Mix all of the filling ingredients in a 9 x 13 casserole dish.
  3. In a medium bowl, combine all of the crumble ingredients.
  4. Spread crumble evenly over filling.
  5. Bake at 375 degrees for about 45 minutes, or until the top is golden brown.
  6. Let cool in refrigerator for a few hours.
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Spaghetti Five-0

In case you couldn’t tell by the name of this recipe, I was watching Hawaii Five-0 when I made this recipe. Not the super classy original series from the 70s, but the amazingly dramatic remake of the 21st century, full of one-liners and spiffy hairstyles.

Needless to say, it was a perfect rainy day, complete with blankets, Netflix, and, of course, Spaghetti. This is a delicious veggie version of a classic comfort food, with the added benefit of nutrients and minerals in the veggies.

As with any pasta and sauce recipe, always keep the sauce separate from the pasta so that each person can choose their ideal pasta to sauce ratio. Families have been torn apart over incorrect sauciness arguments.

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Spaghetti Five-0
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Bring a pot of water to a boil and cook spaghetti. Chop mushrooms, onion, zucchini, yellow squash, tomato, and sausage.
  2. Sauté all of the veggies and sausage with olive oil and spices.
  3. Heat tomato sauce in a small saucepan.
  4. Prepare your dish with as much spaghetti, sauce, and veggies as your heart desires!
Recipe Notes

Best eaten while watching Hawaii Five-0! Goes great with garlic bread! 🙂

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Jumpin’ Jambalaya

cooking jambalaya

I’ve never been to New Orleans (or Louisiana at all, for that matter). I’m more of a stay at home and cook type of person than a party in the streets until dawn type of person (though both types are awesome and I’m sure some people love doing both).

That being said, I am always up for new cuisines, and Louisiana originated food is definitely uncharted territory for me! So I decided to give it to go, and because Jambalaya has a lot in common with Paella, one of my favorite Spanish recipes (keep an eye out for it on the blog), I whipped out my chef’s pan and got cooking!

Traditional Jambalaya contains sausage, but this can easily be switched out for a plant-based option. Or use real sausage. Whatever floats your boat. Also unlike traditional Jambalaya, this recipe can be completed in less than an hour!

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Jumpin' Jambalaya
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Prep Time 10 minutes
Cook Time 30 minutes
Servings
Ingredients
Instructions
  1. Chop everything that seems like it should be chopped. You know the drill. Sauté sausage, onion, bell pepper, and celery in a large frying pan or chef's pan until the sausage is golden brown and the veggies are softened.
  2. Add everything else to the pan and keep it cooking, good looking!
  3. Allow the flavors to marinate and cook fully for about 10 minutes before serving and enjoying!
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Veggie Fajitas

I’m ready for summer! I am super grateful for living in a time and place where almost any fruit or vegetable is available year round, but I definitely try to eat with the seasons as much as possible. This summer I will be working at a farmer’s market and I will have access to lots of fresh and local produce, so keep an eye out for even more fresh goodness!

These fajitas are one of my “everything but the kitchen sink” recipes. Add whatever veggies and spices you have on hand, and your end result will probably be delicious! The lime juice gives them a nice tang and the enchilada sauce warms things up! The crunch of the veggies and creamy avocado bring everything together in a warm, soft tortilla of tastiness!

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Veggie Fajitas
Prep Time 10 minutes
Cook Time 10 minutes
Servings
fajitas
Prep Time 10 minutes
Cook Time 10 minutes
Servings
fajitas
Instructions
  1. Preheat a frying pan with olive oil. Slice bell pepper, onion, zucchini, mushrooms, and jalapeños.
  2. Add everything to the frying pan. Sauté for 5 minutes, or until the veggies begin to soften. Stir in all of the spices, lime juice, and one tablespoon of enchilada sauce. Cook for a few more minutes.
  3. Chop tomato and avocado. Warm tortillas in oven or microwave.
  4. Prepare fajitas with a generous helping of veggies, rice, tomatoes, and avocado. Drizzle with more enchilada sauce and enjoy!
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Black Bean and Quinoa Burgers

Doing dishes has never been my favorite activity. You’ll notice that most of my recipes use as few bowls, pans, and utensils as possible. You’ll also notice that I make a lot of hand held foods – wraps sandwiches, tacos, and in this case, burgers.

With these foods, I avoid the need for utensils, and I can continue the rotation of the one fork that is either in my mouth, in my sink, or in my drying rack. I am truly a single & independent millennial (sorry, Mom).

The toughest part about crafting fantastic foods without eggs is the part where ingredients stick together. Flax eggs to the rescue. There’s something magical about those little seeds – it’s a scientific fact that 64% fewer people would eat a vegan diet if flax eggs did not exist (try to prove me wrong).

Luckily these burgers have enough flavor and stick-together-power for you to forget about beef completely!

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Black Bean & Quinoa Burger
Servings
Ingredients
Servings
Ingredients
Instructions
  1. Prepare flax egg in a small bowl and set aside for a few minutes.
  2. Combine quinoa, black beans, and all of the spices in a large bowl. Add flax egg and mix well.
  3. Form each patty by flattening about 1/2 cup of the mixture into a round disk.
  4. Preheat a skillet (nonstick works best) with oil. Add one or two patties two the skillet depending on the size of it, flipping after about four minutes - each side should be golden brown.
  5. Make burgers with your bread of choice, Sriracha mayo, tomato, avocado, onions, and any other toppings that you like!
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Stove Top Pizza

A couple of years ago, I went on a backpacking trip with the National Outdoor Leadership School. On this excursion, I learned a lot about leadership and technical outdoor skills, but most importantly, I learned how to cook some crazy amazing things with minimal equipment and ingredients. One of my favorite recipes from that trip was this amazing backcountry-friendly pizza. You can make this with just a pot and a pan.

Since that trip, I have fine-tuned this recipe in order to achieve the maximum flavor to simplicity ratio. Like all of my other recipes, this is very customizable, so it is a great food for a dinner party where everyone can build and cook their own personal pizzas.

The key to making this pizza truly stand-out-from-the-crowd-magnificent is in the seasoning. I encourage you to experiment with spices and herbs in the dough and sauce to find the perfect combination for you. Without further ado, enjoy!

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Stove Top Pizza
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
pizzas
Ingredients
For the Toppings:
Prep Time 30 minutes
Cook Time 10 minutes
Passive Time 1 hour
Servings
pizzas
Ingredients
For the Toppings:
Instructions
  1. Activate yeast by combining yeast, water, and sugar in a small bowl. Let sit for 5 minutes, or until mixture is foamy.
  2. Add mixture, olive oil, and seasonings to flour slowly, kneading as you go. Dough should be light and not too sticky. Cover dough and let rise for 1 hour, or until it is almost doubled in size.
  3. Chop mushroom and onions. Sauté for 5 minutes.
  4. Once dough has risen, divide it into two parts. Roll out into two pizzas (flat and round, you know the drill).
  5. Heat a large skillet with a little oil on low heat. Add one pizza dough and cover. Allow to cook for 3-5 minute - bottom should be golden brown and top should be looking more dry or cooked through.
  6. Flip pizza and add toppings. Add a spoonful of water and cover immediately. The steam helps cook the pizza evenly, and it melts cheese if you are using it. Allow to cook for 2-3 more minutes and serve immediately.
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Vegan Fried Rice

I’m a big fan of leftovers. They give me the opportunity to eat healthy,well prepared foods without having to go to the effort of cooking a time consuming meal. That’s why I love recipes like fried rice. I can make a huge batch of it at the beginning of the week, and I’ll eat like royalty for days.

 

This fried rice is so simple to make, and you can easily multiply the recipe if you have a family to feed but still want plenty of leftovers. Like most of my recipes, it can be customized to your liking with more or less of certain ingredients. If you haven’t noticed, I put sriracha in almost everything, and it tastes great in this fried rice. I now present to you a dish that has perfected the balance of the three S’s: savory, salty, and spicy.

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Vegan Fried Rice
Prep Time 10 minutes
Cook Time 40 minutes
Servings
A Lot
Ingredients
Prep Time 10 minutes
Cook Time 40 minutes
Servings
A Lot
Ingredients
Instructions
  1. Preheat oven to 350 degrees. Drain and chop tofu into small cubes. Once oven is heated, bake tofu for 40 minutes, flipping once in the middle.
  2. While tofu is baking, chop onion, bell pepper, mushrooms, and garlic. Sauté all of these on medium-high heat in a pan with frozen veggies, broccoli, and toasted sesame oil.
  3. Once all of the veggies are soft and cooked, add rice and tofu to pan.
  4. Add soy sauce, nutritional yeast, and Sriracha. Stir well and enjoy!
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Buddha Bowl

Buddha Bowls are one of those amazing meals that taste good and make you feel good. They are hearty enough to fill you up, and they have a wonderful combination of flavors and nutrients that give that extra-satisfying boost. Lots of protein, beta-carotene, fiber – what’s not to love?!

 

Once you’ve made Buddha Bowls (these or any other) a couple of times, you learn the perfect timing of what order to chop and cook everything so that nothing gets cold while you wait. I’ve listed the steps of this recipe to optimize that timing, but I encourage you to fiddle with it until you get it down in a way that works best for you.

These are great to make when you have guests, because if one person doesn’t like a certain ingredient, they can easily leave it out. They are also a tested and true way to convince friends that veganism isn’t that crazy ;).

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Buddha Bowl
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Prep Time 10 minutes
Cook Time 45 minutes
Servings
people
Ingredients
Instructions
  1. Preheat oven to 350 degrees.
  2. Prepare everything that needs to be cooked: Chop tofu into 1/2 inch cubes. Cut sweet potato into wedges. Cut cauliflower into florets. Drain and rinse chickpeas.
  3. Bake tofu for 40 minutes, flipping once. Mix sweet potato, cauliflower,and chickpeas with olive oil and spices, and bake for 20 minutes.
  4. Whisk together peanut butter, maple syrup, soy sauce, and sriracha to make sauce.
  5. Once tofu is done cooking, sauté it with half of the sauce to let it absorb the flavor.
  6. Prepare bowls with rice, and all of the toppings. Drizzle extra sauce on bowl.
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Pumpkin Ravioli With Mushroom Filling

Homemade pasta has been a time consuming tradition in my life since I was a child. We would make it a couple of times per year, always making enough for leftovers so we could savor the special texture and taste for another meal.

The dough itself is not difficult to make. It’s just a combination of semolina flour and pumpkin puree (water works too) in a 3 to 1 ratio. It takes longer than a box of pasta, especially with rolling and cutting the dough, but it is definitely worth it for the difference in quality and freshness!

 

The filling adds another layer to this meal, and it is easy to switch it up if you want to use something other than mushrooms – other ideas could be more pumpkin puree, spinach, or simply ricotta cheese.

This pasta is made with semolina flour. Unlike all-purpose flour, semolina flour is more coarse, and therefore gives the pasta a different texture. It’s a bit chewier than pasta made with all-purpose or whole wheat flour, in a very good way. Couscous is also made with semolina flour.

I paired this ravioli with a simple homemade tomato sauce, and I included the recipe for that, but the choice of sauce is up to you!

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Pumpkin Ravioli With Mushroom Filling
Prep Time 1.5 hours
Cook Time 5 minutes
Servings
people
Prep Time 1.5 hours
Cook Time 5 minutes
Servings
people
Instructions
  1. Heat oven to 350 degrees. Once oven is hot, toast walnuts for 7 minutes, or until golden brown.
  2. Chop mushrooms, onion and parsley. Sauté in pan with salt and pepper until soft. Remove from heat and add toasted walnuts.
  3. To make dough, mix flour and pumpkin puree in a bowl. Mixture should not be crumbly, but it should not stick to your hands when you knead it. Check the picture above for reference.
  4. Roll out dough until it is about 2 mm thick. Cut dough into 3” x 3” squares.
  5. Form ravioli by adding a spoonful of filling to a square, covering it with another square, and using a fork to close the sides.
  6. Cook ravioli in boiling water. You will know that it is ready when it floats in the pot.
  7. While ravioli is cooking, combine sauce ingredients in a small bowl.
  8. Strain ravioli, add sauce, and enjoy!
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Chickpea Delight Sandwich

Chickpeas are a magical food. From hummus to meringue, so many vegan versions of non-vegan recipes require these for proper texture and flavor. These protein-rich legumes make for a great snack or in this case, salad for dipping and sandwiches.

This chickpea delight gains its name from a family joke in which my mother submitted a savory dish dubbed “chickpea delight” to a school cookbook, and it was placed in the dessert section of the cookbook. This chickpea delight is certainly not a dessert, but it will hold its own at any potluck, party, or family meal. Spread it on a sandwich or eat it alone with chips, and it is guaranteed to satisfy.

It is easy to add or take away ingredients of chickpea delight (like bell peppers? add some! not an onion fan? buh-bye onions! don’t like chickpeas? okay, maybe leave that in there, that part is necessary). All you need to make this recipe is a bowl and something to mash your salad!

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Chickpea Delight Sandwich
Instructions
  1. Drain and thoroughly rinse chickpeas.
  2. Add chickpeas and avocado to medium-sized bowl and mash with potato masher until slightly chunky.
  3. Add carrots, cilantro, onion, lemon juice, dijon mustard, and black pepper to bowl. Stir well to combine. If mixture seems too dry, add more avocado or vegenaise, one tablespoon at a time.
  4. Top each sandwich with chickpea avocado salad, tomato, spinach, and any other fixins that your heart desires!
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