Savory Veggie Cakes, Two Ways

Today we’re sharing two versions of savory veggie cakes, perfect for an appetizer or even as a whole meal. Nikki shares her cheesy vegetarian quinoa cakes while Jess shows you how to make spicy lentil cakes. The quinoa cakes are paired with an addicting spicy lemon and garlic aioli (it’s vegan!) that makes it feel like you are eating something way more guilt-ridden than quinoa! Both are protein and nutrient packed and perfect for a Meatless Monday or sneaking in some veggies.

Click the link below to find the recipes!

Meatless Monday: Tostada Salad

Hi there! I hope all of you had a wonderful and safe Halloween with family and friends. Personally, I consumed one-too-many pieces of Halloween candy and I’m trying to get back on track this week.

Today, for our Meatless Monday meal, I’m sharing a fresh and flavorful “tostada” salad that is full of fresh produce yet still fills you up. It is topped with a tasty chipotle-agave vinaigrette. If you’re looking for an easy dinner that is healthy yet satisfying, look no further!

While there is not a lot of cooking and/or time needed for this salad, most of the work involves washing and chopping the salad ingredients, which can be tedious. So, get your best knife and cutting board ready!

TOSTADA CHOPPED SALAD (VEGAN)

Ingredients:

For the salad:

• 3-4 hearts of romaine, chopped
• 4 radishes, sliced and cut into quarters
• 1 bunch green onions, chopped
• 1 can black beans, rinsed
• 1 container cherry tomatoes, each tomato cut in half
• 2 fresh corn on the cob, shucked with kernels cut off
• 1/2 cup raw pumpkin seeds
• 1 cup tortilla strips
• 1/2 cup shredded white cheddar or dairy free cheese (optional)
• 1 tablespoon olive oil
• 1/2 tablespoon cilantro, chopped
• Salt and pepper

For the dressing:

• 5 tablespoons red wine vinegar
• 3 tablespoons agave (or honey)
• 3/4 cup vegetable oil
• 1 teaspoon dried oregano
• 1 1/2 teaspoons salt
• 1 teaspoon black pepper
• 2 chipotle peppers in adobo with 1 tablespoon of the adobo sauce
• 3 garlic cloves

Note: Feel free to add more chipotle peppers and/or adobo sauce if you like things spicy! As is, the dressing does have a kick to it.

Directions:

First, wash and chop all the salad toppings: romaine, radishes, green onions, cherry tomatoes, and cilantro.

Next, drain and rinse the black beans under cold water.

Now, it’s time to roast the corn. Cut the corn off the cob. Add the olive oil to a skillet over medium heat.

Add the corn kernels and chopped cilantro, stirring to mix. Continue to stir until corn is roasted to a golden brown color. Remove from heat and set aside.

Next, we make the dressing. This dressing is so good and much better than store-bought with all of those added preservatives. Add all of the dressing ingredients to a food processor and blend until smooth. Add salt and pepper to taste.

Combine all the salad ingredients in a big bowl. Top with pumpkin seeds, tortilla strips, and cheese or non dairy cheese. Drizzle with dressing and toss. Enjoy!

Meatless Monday: Mediterranean Orzo

It’s Monday! Hopefully all of you had a fun and relaxing weekend. Monday dinners can be tough while getting back into the weekly routine. We will continue to share easy and healthy Meatless Monday options that everyone, vegans and omnivores, are sure to love.

This week, we are sharing two versions of Mediterranean Orzo. Jess’s vegan version is light and fresh with Greek olives and artichoke hearts while Nikki shares a cheesy shrimp orzo with feta and from-scratch tomato sauce.

Click the link below to get the recipe!

Childhood Favorite Lasagna

Lasagna was always a staple in our house growing up; it was one of the first recipes our mom taught us to make. Years later, it is still our favorite comfort food and perfect for serving to guests and family.

Today, we’re sharing updated twists on a childhood favorite. Jess shows us how to make a vegan tofu ricotta lasagna with “meat” sauce while Nikki mixes things up with a hearty lasagna soup. Both of these robust and comforting dishes are perfect for a chilly fall night. Enjoy!

Click the continue reading link below to find out more about our updated twist on classic lasagna recipes!

Loaded Baked Potato Soup

Winter is here and there is no better time to cozy up with some warm soup. Baked potato soup is a favorite in our house; it is hearty, delicious, and makes for the perfect dinner on a cold night. For these recipes, Nikki will be sharing a loaded baked potato soup complete with lots of bacon and cheese. Jess will be sharing her take on this recipe, without all of the animal products. Enjoy!

Click the link below to start on this savory soup!

Spaghetti Squash

Spaghetti and meatballs is one of our favorite comfort foods. But with all the heavy eating and drinking that goes on during the holidays (not complaining!), a high-calorie bowl of spaghetti isn’t exactly helping us fit into our Christmas dresses! Have no fear, spaghetti squash is here! Spaghetti squash is a low calorie, nutrient rich vegetable that tastes a lot like spaghetti with the same texture as pasta (more of an Angel Hair texture, if you ask us).  Spaghetti squash is the star of this post and we’ll show you everything you need to know to make this guilt-free comfort food. Today we share two recipes, as usual, a vegan and  non vegan take on spaghetti squash with meatballs and homemade marinara.

Let’s eat!

 

First we must complete a proper introduction. Meet spaghetti squash! Located in the produce department of most grocery stores, near other squash like butternut, delicata, and more.

There are many ways to cook spaghetti squash, but the most frequently used approaches are roasted in the oven, and for those of us who are more pressed for time, the microwave!

To prepare in the oven place the squash in a shallow pan and poke with a fork a few times. Bake at 350 for one hour.

Let the squash cool enough to handle, and slice in half.

Scoop out the seedy middle and use a fork to scoop the spaghetti like strands out.

 

Click the link below to find our recipes for marinara sauce and meatballs!