This tempeh was so delicious! After returning from Vietnam, I had a renewed love for Bok Choy. This vegetable is chock-full of Vitamin K, vitamin A, and vitamin C, as well as antioxidants and fiber! I designed this recipe as a high protein plant-based savory meal. The tempeh adds delectable crunch while the bell peppers add sweetness. Enjoy my recipe!
This is a very simple and quick recipe I tweaked from this one. It makes a great lunch or dinner and can be a whole meal for a vegan or vegetarian or a side dish for omnivores. Below is what you need and how to make it! It's super yummy and took me 20 minutes including the process of chopping and making the pasta! Fast, healthy, delicious-- I aim for this in each of my recipes.
This is one of my favorite recipes from a great restaurant in my area named Francesca's (Italian food, of course). For years I have been dying to create a healthier version of this recipe for my family and after some tweaking from last week, I came pretty close to perfecting it this time around! This recipe is great as a side dish or main dish depending on your dietary preferences. So cook up and enjoy!
The weather is getting colder and I have been wanting chili for some time now! I figured that "food friday" last night was the perfect time to make it since I had so much energy. Let me warn you, my chili is spicy!! If you don't like it hot, just take out some of the peppers below, but in my opinion, the spice makes the dish. Oh, and this recipe is for vegans as well, unless you want to put sour cream on top. Here's a hearty, vegetable-filled dinner that even the meat lovers in my family enjoyed.
This was a delicious recipe I threw together on a Sunday evening! I pretty much winged it, except for the dough, which I got from the awesome website Minimalist Baker. Anyways, I am going to repost that recipe here, along with my additions and the toppings I added. There will be some great photos as well. Please take the time and make this recipe! It was absolutely scrumptious and it only took an hour! Plus, it makes for great leftovers. First gluten-free pizza was a success!
This recipe is great for dinner and lunch and friendly towards many ways of eating. The vegetables ensure you get your nutrients while the brown rice pasta provides one with adequate carbs and a bit of protein. The olive oil is a heart healthy fat used to sauté the meal. If you are a meat eater- feel free to add in some ground meat and tomato sauce for a more bolognese type veggie dish. If you are vegan, add some sprouted cooked lentils for more protein. And if you eat dairy, some parmesan makes this dish delectable! Whatever variation you choose with this meal, it will surely be yummy!
While I was in Greece, my grandmother and I spent a few hours making stuffed tomatoes, eggplants, and zucchini. Eggplants and zucchini take a lot more time and are not as fresh here so I opted to stick to tomatoes here and change the filling around a bit. The traditional filling is rice and meat. I decided to make it more nutritious and vegan by adding quinoa and spinach. It was definitely a smart choice to use the quinoa. It added a different crunchy flavor than rice and more protein as well. Try these as a yummy side dish or main entree. PS- Cleaning the tomatoes does take awhile so it is helpful to pre-prepare the rest of the ingredients.
In case you haven't noticed, I am a die-hard foodie.