In spring I usually like to post 2-3 asparagus recipes because it is one of my favorite vegetables and the window when it is in season always feels so short! This year I decided to look back on some favorite recipes, including these 15 asparagus recipes.
I post vegan, vegetarian, and pescetarian recipes, and all three are represented in this recipe roundup. The list starts with the vegan recipes and ends with the seafood recipes. Continue reading
Posted in Vegetarian Main Dish
I have become obsessed with these flourless mint chocolate chip oatmeal cookies. If you want a sweet treat that you will feel good about eating, then these cookies are for you!
So, what’s the obsession all about? First, I love mint chocolate chip and I practically grew up on oatmeal chocolate chip cookies so these cookies have a lot of nostalgia for me. But why should you want to eat them? Lets explore the ingredients list to see what makes these cookies healthy! Continue reading
I have been in love with sheet pan tofu lately. I love the texture of ripped and roasted tofu and you can toss just about any vegetable onto the pan to round out the meal. I made this miso tahini sauce to serve with my sheet pan tofu, but that is just one of many ways to use it.
What are some other ways to use this miso tahini sauce? Use it as a dip for fries, drizzle onto falafel, add it to a grain bowl or buddha bowl, toss it with a salad, try it on sheet pan tofu. The uses go on and on. Continue reading
These date sweetened cinnamon rolls are completely naturally-sweetened without any refined sugars. I used honey in the rolls (because I didn’t think dates would work well there). Then, I used dates to make the filling, and dates to make the cream cheese frosting.
Why are naturally-sweetened treats a healthier alternative? Sources of natural sugars also contain other nutrients, like fiber, minerals and vitamins. Specifically, dates are a good source of potassium, vitamin K and vitamin B. Continue reading
I first came across a version of this recipe in my grandma’s box of recipe cards. It was just a general outline, without measurements or even oven temperature recorded. I adapted it and have come to love these baked bay scallops for many reasons.
First, this dish is very easy to make, just toss everything together in a baking pan, bake and serve with bread or rolls. No side dish prep or additional bowls to dirty. Continue reading
Posted in Fish and Seafood, Quick and Easy
Tagged Broccoli, Cheese, Quick and Easy, scallops
The humble sweet potato is such a versatile root vegetable. A few weeks ago I posted my chipotle sweet potato fries recipe, highlighting my love of sweet potato with spicy chipotle. Today I have mini purple sweet potato pies with cheesecake filling, a delectable treat to represent sweet potato’s dessert side.
This purple sweet potato pie is reminiscent of pumpkin pie, with the exception that it has a deep purple hue. I also love pumpkin cheesecake, so I decided I wanted to add a cheesecake center to these sweet treats. Continue reading
Chipotle is my favorite flavor to pair with sweet potatoes (I can’t get enough of the sweet/heat combo!). See here, here and here for evidence. Today I have a chipotle baked sweet potato fries recipe to add to the list of evidence.
I riffed this recipe from Love and Lemons where they suggested using cornstarch to crisp up the fries in the oven. It works wonders for sheet pan tofu, so I figured it would work here as well. Continue reading
I have many curry recipes that I love (I’m talking about you sweet potato curry) but this tofu and vegetable Thai red curry has been on repeat at my house since the end of summer for good reason.
First of all, you only need a few basics to make a rich and vibrant curry loaded with amazing flavor. Start with a base of aromatics, not just onion, but plenty of fresh garlic and ginger – this amps the flavors big time. Then comes the magic I-can’t-believe-it’s-so-easy ingredient, Thai red curry paste. Continue reading
Posted in Asian, Gluten Free Dishes, Vegan, Vegetarian Main Dish
Tagged Carrots, Cauliflower, Coconut Milk, Green beans, Lime, Rice, Tofu, Vegan
I have been in love with sheet pan tofu as of late. It is so easy to make with amazing results. Last fall I posted my sheet pan tofu with honey harissa sauce recipe, and now I have another version for you, sheet pan orange tofu with broccoli.
I remember eating orange chicken take-out before I stopped eating most meats, and this recipe is so much better! The authentic orange flavor of the sauce from fresh-squeezed oranges is the star of the show. Continue reading
Posted in Gluten Free Dishes, Vegan, Vegetarian Main Dish
I have been wanting to try making seed crackers for a very long time, and I finally did! These crackers are crispy and toasty, loaded with good for you seeds, and seasoned just enough to make them interesting.
There are two binder options written into this recipe: the chia seeds or the whole psyllium husks. The binder holds together all the seeds to that the produce a cracker. So what are the differences between the two? Continue reading
Posted in Gluten Free Dishes, Snacks, Vegan
Tagged Chia seeds, Flaxseed, pepitas, Psyllium, Sunflower seeds
