I could probably eat Mexican-style food every day for a year and not grow tired of it. Even eating as a vegan without real cheese, Mexican food is hands down some of the tastiest and satisfying type of food out there. I love this recipe in particular because it’s packed with veggies, it’s quick and it’s easy to make. The most time consuming part is either the chopping or the rolling of the enchiladas themselves, but if you’ve got even a small amount of skill in the kitchen these tasks should take no time at all.
These enchiladas go great with some rice on the side (add some cilantro and lime to your rice for an extra delicious side) or eat them on their own – they are pretty filling! I like to make these with flour tortillas, but you could totally use corn if you prefer. I should also mention that I did eat these for leftovers but the avocado does turn dark after only a night in the fridge. It didn’t taste bad, but if you’re looking to use these for meal prep, maybe leave the avocado out until you’re ready to serve. I can’t wait to make these again!
Quick & Easy Vegan Enchiladas
7-10 tortillas (flour or corn is fine, I only had giant burrito tortillas on hand so I used those. Have enough to fill whatever pan you’re using)
1 avocado diced
1 large tomato diced
1/2 red onion, diced
8 oz corn (I used frozen because that’s what I had, but canned or fresh would work too)
1 8oz can green chiles
1 15oz can black beans, drained and rinsed
1 28oz can green enchilada sauce
Your choice of vegan cheese for topping
Other topping ideas – olives, salsa, more avocado
Preheat oven to 350°F. Place all ingredients except tortillas, enchilada sauce and toppings in a large bowl and gently mix together.
Grab a 9×13 baking pan and pour about 1 cup of sauce into the bottom of the pan.
Place a tortilla in the pan and smother with the enchilada sauce you just poured.
Fill tortilla with the vegetable mixture and roll up like a burrito (see gallery above for step by step images).
Continue step 3 and 4 until you have filled the pan. I really like to squeeze them in there. If you run out of sauce along the way, just pour more in. This really isn’t an exact science, just make sure your tortillas are nice and saucy.
Once your pan is full, top the enchiladas with more sauce, vegan cheese and any other desired topping.
Bake for about 25-30 minutes. Let sit for about 5-10 minutes before serving.
I love pasta! Who doesn’t, right? Red sauce is fairly easy to replicate as a vegan dish. It’s easy because it’s made of mostly vegetables. Simply omit the meat in meat sauce and you have a vegan red sauce (at least, usually). Alfredo can be a bit more tricky. It’s creamy and thick and has loads of cheese and dairy in it. But it doesn’t have to! This recipe is the perfect example of how eating plant-based can be easy, oil and gluten free and still just as delicious as a traditional alfredo. The main ingredient is cauliflower, and I never would have guessed that blending up this sometimes misunderstood vegetable would be so tasty!
This recipe is incredibly easy. It takes a handful of ingredients and about 20 minutes or less to make depending on how you time it out. I used gluten free fettucine, but of course you can use whatever pasta you like. Pair this pasta dish with your favorite veggies – we did broccoli – and enjoy a creamy bowl filled with pasta entirely guilt free. I think next time I’ll throw in some Beyond Meat “chicken” strips, YUM!! Let’s show you the recipe…
Easy Vegan Cauliflower Alfredo
12 oz. gluten free fettucine, cooked and drained
1 head of cauliflower, cut into florets (size for this isn’t super important, since you’ll be blending it up later on, just make sure the sizes will fit in your blender)
1/2 cup vegetable broth
1/2 cup unsweetened plain almond milk (or dairy-free alternative of your choice)
1 tsp onion powder
1 tsp garlic powder
1 tsp lemon juice
salt and pepper to taste
Fill a large pot with water and cauliflower, cover and place over high heat until it comes to a boil.
Once mixture is boiling, reduce heat to low or medium-low and let simmer for about 10 minutes or until cauliflower is softened. (You can use this time to cook your pasta if you like, or do like I did and wait for the cauliflower to be finished so you can use the same pot.)
Drain cooked cauliflower and then place into your blender along with all other ingredients (except pasta) and mix on high until smooth.
Taste mixture to see if you need more seasonings and for salt and pepper.
At this point, you can add directly to your cooked pasta, or you can put your sauce back on the stove to stay warm.
Once you’re ready to serve, mix the sauce and pasta well. Top with pepper and fresh herbs of your choice. Serve with a side of steamed broccoli.
I’ve almost reached 2 whole months of eating vegan, and I gotta say, I like how it’s going. The food is delicious, made of fresh ingredients, and I don’t feel like crap after eating it. This particular recipe is going to be a new favorite in my house because I always seem to have random unused veggies and pasta (usually gluten-free or whole wheat). I love how the aroma of the vegetables filled the house and went so beautifully with the herbs. It was super easy to make too. The most time consuming part is chopping all the veggies, but so many grocery stores sell these pre-sliced now you could always go that route if you wanted to save even more time.
Feel free to sub in whatever veggies you have on hand for this dish. Just be sure to add them at the right times for cooking. For example, I added the broccoli first since I knew that would take the longest and the roma tomatoes last since I knew I really only wanted those warmed and not super mushy. You can also use whatever type of pasta you prefer. I like penne because it’s easy to get a good bite with pasta and vegetables in it all at once. This particular penne was gluten free so you could always do that as well, or heck make some zoodles if you’re looking for something without any carbs. Lastly, feel free to leave the oil out of this as well and instead add a small amount of water when cookies the veggies. I did use oil in this dish this time. I have been leaving oil out of my food for the last three weeks or so, so I didn’t feel like a tablespoon or two of good olive oil would hurt. I hope you enjoy!
Vegan Penne Primavera
12 oz of your favorite penne – cooked and drained
1 zucchini, halved and sliced
1 squash, halved and sliced
1 head of broccoli, chopped
2 carrots, thinly sliced
2 roma tomatoes, halved and sliced
1 Tbsp olive oil (or water for cooking the vegetables)
3 cloves garlic, minced
1/2 tsp thyme
salt and pepper to taste
Non-dairy mozzarella for topping, if desired
Add the broccoli and the carrots to a large skillet over medium high heat with olive oil (or water) and let cook covered for about 5 minutes
Add zucchini, squash, and garlic and cover. Cook for another 5 minutes, or until vegetables reach desired consistency.
Add roma tomatoes at the end and stir to combine. Add thyme and salt and pepper to taste.
Once all vegetables are cooked, mix in the penne pasta.
Top with non-dairy mozzarella or parmesan if desired.
Today’s post is short and sweet. I’m going to be sharing a recipe for a quick and easy vegan broccoli salad. This recipe is great because it’s light since it does not use mayonnaise like most broccoli salads. It’s perfect for all of the spring and summer barbecues coming up – which I cannot wait for! Let’s jump right into the recipe…
Vegan Broccoli Salad
5 medium sized broccoli florets, chopped into bite-sized pieces
1/2 red onion, finely diced
1/2 cup almond milk yogurt alternative
1/2 cup dried cranberries
1/2 cup sunflower seeds
3 Tbsp apple cider vinegar
1 Tbsp sugar
Salt and pepper to taste
Mix the yogurt alternative, vinegar, sugar and salt and pepper together in either a small bowl or a jar and either whisk or shake to combine.
In a separate large bowl, stir together broccoli, onion, dried cranberries and sunflower seeds.
Pour the dressing over the broccoli mixture and stir to coat all the ingredients.
Refrigerate for at least an hour before serving to make sure the flavors settle into the broccoli.
This week has been a lazy one filled with late mornings, take-out dinners and lots of free time. Not having to work has been a blessing and a curse when it comes to sticking to my New Year’s resolutions. It’s a blessing because I don’t feel the need to take smoke breaks or have a drink after a long work day, but a curse in that I find myself with a lot of free time and the desire to go out instead of staying home. In an effort to spend less money eating out, I finally went grocery shopping today. I sat down and planned out meals for the week that I can prep on Sunday and set a guideline for dinners and extras that will be needed in between. Meal prepping is part of my New Year’s Resolution #4: Become more self-sustainable when it comes to food (you can read a full post about that particular resolution here).
Shopping went fairly smooth with list in hand, and I actually decided to wait to buy my vegetables and herbs until tomorrow when I can hopefully find everything I need at my local farmer’s market (rain and farmers willing). Things only went slightly awry when I realized I had forgotten to include any sort of snacks or in between foods for my husband and I to take to work – things like granola bars, nuts, crackers, etc. Thankfully, I remembered (because I cleaned out my pantry recently) that I had a bag of raw almonds and a bag of raw peanuts at home. This lead me to the idea of making homemade granola nut bars. I’d never done it before, but how difficult could it really be? All you need is some of your favorite healthy ingredients, some oats, and something to make it all stick together. I hit the bulk section of my local grocery store and picked up some more items to throw into the mix. I love this section of the grocery store because it feels like you can get the exact amount of everything you need without all the extra packaging. You could even bring your own bags to cut down on waste. The prices can look a little daunting – the cashews were marked at $11.99 a pound – but considering you only need about 1/2 cup of each ingredient for this recipe doesn’t make the cost too bad. What I ended up with was a bag of raw cashews and a bag of dried cranberries (I got about 3/4 lb of each and still had enough leftover to make this recipe a couple more times). I knew I had a pretty exciting thing going so I headed home to start on my creation.
Many of the recipes I looked up online had way too much sugar for my taste, others used vanilla and that’s not really my thing either. I wanted these to be as natural and close to the flavor of the ingredients as possible. Eventually, I was able to come up with my own mixture, which I think worked out pretty well and was easy to do. My husband enjoys the dark chocolate drizzle over the top (which took me a thousand tries to get just right) and I love the tart snap of the cranberries mixed with the assortment of raw nuts. It should also be mentioned that this recipe could work with any multitude of ingredients. I would just be aware with chocolate or marshmallows (if you’re more into sugar) to add them when the mixture is closer to room temperature so your ingredients don’t melt all over the place. Let me know what I should try as my next combination and if you’re taking any steps to live life more frugally or sustainably when it comes to food!
Easy Granola Nut Bars
2 1/2 c. Oats, old-fashioned
1/2 c. Almonds, chopped
1/2 c. Cashews chopped
1/4 c. Pumpkin seeds, sprouted
1/4 c. Peanuts
1/4 c. Dried cranberries
1/4 c. Honey
1/4 c. Brown sugar
1/4 c. Butter, unsalted
1/4 tsp. Kosher salt
1/2 c. Dark chocolate bar, broken into pieces
Preheat oven to 350ºF and place oats, almonds and cashews on a baking sheet. Once oven is preheated, bake them for 9 minutes or until lightly toasted.
Line a 9” square (or round if you don’t have square) baking pan with parchment or foil.
In a small saucepan, combine honey, brown sugar and butter. Stir over medium-low heat until butter is melted and sugar is dissolved.
Add the oat/nut mixture, honey/sugar mixture and the rest of the remaining ingredients to a large bowl and stir until well combined.
Once the ingredients are combined, press the mixture into the prepared 9” pan with a spatula making sure there are no large air bubbles in the mixture. This was the most challenging part for me – I thought I pressed enough, but will press twice as much next time to really make sure the ingredients are firmly stuck together.
Place the pan with the mixture in the freezer to set – about 20 minutes or so depending on how thick your mixture is and how well you pressed.
To make the drizzle, melt the dark chocolate in the microwave in 30 second increments, stirring in between until melted. Be very careful not to overheat, if you have tiny pieces of chocolate left I suggest heating at 10 second intervals and stirring until completely melted.
Remove 9” pan from freezer and cut granola/nut mixture into desired shapes/sizes.
Drizzle melted chocolate over the top of your pieces and let rest until chocolate sets/hardens.
As I’ve gotten older, I’ve become more and more aware of the foods I put into my body. Mainly, I try to stay away from items with lots of preservatives and ingredients that I can’t pronounce. Some would say that giving up coffee would be a good place to start when trying to rid your routine of things that are less than great for you, but I am a coffee fanatic and so to that I say NAY! However, I did cut out coffee creamer about a year ago and started drinking my coffee black. I think what really got me thinking about it was that fact that you could leave most creamers in those little restaurant cups, or the giant pump bottles, out on the counter, unrefrigerated for days, weeks and maybe even months. That seemed odd to me. Isn’t creamer a sort of dairy product? How is it possible that it can sit out without spoiling? So I looked to the ingredients, and was surprised by all of the ingredients on the bottle that I was unable to pronounce.