WRAP WEDNESDAY!: Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti.

Happy Hump Day y'all! :)
I don't know about you, but Wednesdays are usually pretty busy for me. Between work, classes, homework, and extracurriculars, I'm worn out by the time I get home in the evening! That said, a girl's still gotta eat dinner...no matter HOW hectic the day's been! That's the best part about these Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti...they're delicious, healthy, well-rounded and filling (packing a whopping 45 GRAMS of plant-based protein!)...and ready in a little over 10 minutes. SAY WHA?!?!?!? For real. Even better?! They both look AND taste good enough (and complicated enough!) to serve to your friends for a quick dinner party option.
Without further ado, enjoy, guys!

Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti.

Juicy, sweet, and tangy!

Healthy and delicious!

Vegan "Honey" Mustard Tofu Lettuce Wraps with Black Bean Spaghetti. Vegan, Gluten-free. Serves one.


Ingredients
1. 3 oz. water-packed extra-firm tofu, cubed
2. 1/3 cup sliced cherry tomatoes
3. 1 T dijon mustard
4. 1 T vegan "honey" substitute (see below for my fave brands!)
5. 1/8 tsp each onion and garlic powders
6. Cayenne pepper, to taste
7. 1/2 tsp soy sauce (or Bragg's liquid aminos)
8. 2 oz. dry black bean spaghetti noodles (purchase them below!)
9. 2 Romaine lettuce leaves
10. Precooked brown rice

Method
1. Fill a small soup pot 3/4 full with water and bring to a boil. Add spaghetti noodles and let simmer 10 minutes. Drain water and set aside to cool.
2. Combine dijon mustard, "honey," spices, and soy sauce in a small/medium-sized bowl and whisk well. Add tofu cubes and toss to coat. Add sliced tomatoes and toss.
3. Fill lettuce leaves with black bean spaghetti and top with "honey" mustard tofu mixture. Serve over brown rice.

Pancake Sunday!: Turmeric Blueberry Spice Superfood Pancakes.

Happy Sunday, everyone!
If you're like me, Sundays mean a couple of things: 1. sleeping in. 2. rest day...aka extra time for yoga. 3. quality time with family and friends. 4. "catch up" and "prep for the week ahead" day. And 5. PANCAKES FOR BREAKFASTTTTTTT! It's pretty much the golden rule when it comes to Sunday breakfast or brunch: whatever you eat, your plate MUST include a short stack (or a tall stack...).
Now, what's special about this stack? Well, other than that it's INSANELY DELICIOUS, this stack of pancakes is completely loaded with nutrients...practically OVERFLOWING from all the health benefits (and maple syrup...)! So, what exactly is IN this stack that makes it so wonderful? Keep reading...
Turmeric. Turmeric is probably the most potent herb out there when it comes to health benefits. Turmeric has powerful anti-inflammatory properties...it has been used as a natural alternative to prednisone in some case studies (with SUCCESS, I might add!). In addition, turmeric has powerful antioxidant properties, making it extremely effective at ridding the body of harmful free radicals. In other studies, turmeric has been shown to be effective at reducing the risk of heart disease, treating depression, lessening the effects of alzheimer's, and even curing cancer!
Wild Blueberries. Wild blueberries are among nature's leading sources of antioxidant's. According to wildblueberries.com, "...a one-cup serving of Wild Blueberries has more total antioxidant capacity (TAC) than 20 other fruits and veggies, including cranberries, strawberries, plums, raspberries and even cultivated blueberries." Blueberries naturally contain the antioxidants pterostilbene and reservatrol, both of which are effective at neutralizing free radicals. They are one of the best sources of natural fiber, containing a whopping 6.2 grams in just 1 cup. Additionally, blueberries contain health amounts of Vitamin K, Vitamin C, manganese, and copper. 
Coconut. Just one ounce of dried coconut contains 4 grams of fiber, making it a delicious way to help you "stay regular." Coconut also contains brain-boosting copper, which promotes the production of myelin, the protective coating around our brain's neurotransmitters. Studies also link coconut to improved memory.
As you can see, these pancakes are pretty darn healthy. But that's not all...they're pretty darn delicious, too! But don't take my word for it....try 'em yourself! And let me know watcha think in the comments! 
Have a great week, guys, and enjoy your pancakes! 

Turmeric Blueberry Spice Superfood Pancakes.

 Turmeric Blueberry Spice Superfood Pancakes. Vegan, Gluten-free. Serves one (makes 5 medium-sized pancakes). 

Ingredients
1. 1/2 cup gluten-free flour (I used oat flour)
2. 1/2 tsp baking powder
3. One packet stevia powder
4. 1/2 tsp ground turmeric
5. 1/4 tsp ground ginger
6. 1/2 cup frozen wild blueberries
7. 1/2 cup unsweetened coconut milk (refrigerated kind)
8. 2 T dried coconut chips
9. Peanut butter of choice and maple syrup, for topping

Method
1. Combine first 5 ingredients in a medium-sized bowl and whisk well. Add blueberries and coconut milk and stir. until a smooth batter forms.
2. Pour about 1/4 cup of batter onto heated nonstick pan. Cook 3-4 minutes per side. Repeat with remaining batter.
3. Arrange pancakes on a large plate and add toppings. Serve immediately. 

National Grilled Cheese Day Meets Taco Tuesday...GRILLED CHEEZE TACOS (and Summery Tomato and Sweet Garlic Soup).

Yes, people. I'm completely serious right now. VEGAN. GRILLED. CHEEZE. TACOS. And they are sooooooo gooooood. What made me think of such a bizarre and ridiculous thing?! Well, since you asked...
You guys already know that I'm a pretty die-hard foodie...especially when it comes to holidays. One of my favorite things about holidays is making delicious vegan food: for myself, for my family, for my friends, and heck...for my puppy! (Candy cane dog biscuits are gonna be a thing in my household this Christmas...I'll share the recipe, don't worry! :) ) However, when said holiday happens to be a FOOD HOLIDAY like today (HELLOOOOOO #NATIONALGRILLEDCHEESEDAY!), the little girl that still lives inside me screams even louder than she does on regular holidays. I mean, what's better than AN ENTIRE DAY DEDICATED TO ONE FOOD...especially when that food just so happens to be a GRILLED CHEESE SANDWICH. With that said, let's backtrack a little bit. I'm a huge food-holiday lover...including the WEEKLY food holidays: Meatless Monday, Waffle Wednesday, Pancake Sunday, and the star of today's recipe inspo: TACO TUESDAY. I was trying to think of a creative way to combine these two food holidays into one, and thus, it seemed I had two options. Option 1: taco grilled cheese. Think crispy bread slathered with homemade guac and stuffed to the brim with all my fave taco topping goodness. Tempting, but BORING. Everyone does that. (Although this recipe looks pretty darn tasty when swapped with vegan "meat" and cheeze!) That brings us to option 2: Grilled cheese tacos. WHAT?! Uh-huh. My first thought was, "HOW?!" (This might have been your first thought too...!) I mean, think about it: a grilled cheese is delicious, gooey,  melty cheese inside two slices of bread (duh...). How exactly can you turn that into tacos without just changing the shape of the grilled cheese sandwich?! Ah-ha...now we're getting somewhere!
Behold, my friends, my original creation...the first recipe of it's kind, straight outta my crazy head: The Fit Vegan Ginger's Grilled Cheeze Tacos. Delicious toasty bread cubes inside perfectly crispy romaine lettuce leaves and slathered in my sinlessly gooey and delicious cheeze sauce. And because a grilles cheese isn't complete without a bowl of tomato soup, I've included the recipe for my luscious Summery Tomato and Sweet Garlic Soup! This is such a unique and delicious spin on an old-time foodie fave, and it's a perfect meal for a warm spring day like today! The lettuce "taco shells" in place of bread give it a nice and light feel, while the slightly sweet tomato garlic soup adds a nice palate cleanser to the richness of the cheeze. Convinced?! Mission accomplished. Enjoy, fitties!

Grilled Cheeze Tacos and Summery Tomato and Sweet Garlic Soup.

THAT CHEEEEEEEEEZE.

Crispy, crunchy, cheesy, healthy...all in one. So good.

Summery Tomato and Sweet Garlic Soup.

Thick and creamy goodness.

Grilled Cheeze Tacos with Summery Tomato and Sweet Garlic Soup. Vegan, Gluten-free. Serves one.

Ingredients
Grilled Cheeze Tacos
1. 4 large romaine lettuce leaves, washed and dried
2. Two slices vegan bread of choice, cubed
3. One recipe "Basic Cheeze Sauce" (see this post!)
4. Chopped parsley, for garnish

Summery Tomato and Sweet Garlic Soup
1. 1 cup canned tomato sauce
2. 1 cup plant-based milk of choice (I used cashew, but soy would be BOMB)
3. Salt, to taste
4. 1/2 small clove garlic, grated (less if you're not that into garlic's spiciness)
5. 1/4 tsp onion powder
6. Less than 1/8 tsp stevia or sweetener of choice
7. Chopped herbs of choice, for garnish (I used parsley, but chives would be great too!)

Method
1. Preheat oven to 400 F and line a baking sheet with parchment. Place bread cubes on parchment (you cold spray with coconut oil cooking spray, if desired) and bake until crispy, about 15-25 minutes, flipping halfway through.
2. Remove bread cubes from oven and let cool 10 minutes. When cool enough to handle, fill lettuce leaves with bread cubes and set aside.
3. Combine all ingredients for soup in your vitamix or high-speed blender and blend until smooth, starting on low speed and working up to high. Pour into small bowl and chill until ready to serve.
4. Prepare cheeze sauce according to recipe instructions. Drizzle cheeze over tacos and sprinkle with parsley. Serve with chilled tomato soup and a side salad.

BBQ Lentils and 'Shrooms.

If you're anything like me, BBQ anything is good...but when it's hearty brown lentils and meaty mushrooms that are dredged in a sweet and tangy spicy BBQ sauce?! Well, "good" just turned into "glorious"!
This is a super quick protein dish that is perfect to throw on top of a toasted hamburger bun, rice cakes, mixed greens, steamed veggies, or even brown rice or quinoa. Takes about 5 minutes, start to finish (no joke!), and tastes as if you slaved in the kitchen for hours. Sounds to me like I just decided what you're having for lunch tomorrow (or midnight snack tonight, maybe?!). Enjoy, everyone!

BBQ Lentils and 'Shrooms.

BBQ Lentils and 'Shrooms. Vegan, Gluten-free. Serves one.

Ingredients

1. 1/2 cup canned lentils, drained and rinsed

2. 1/2 cup sliced mushrooms

3. 3 T BBQ sauce of choice (try my Spicy Chipotle BBQ recipe, on the blog!)

Method

1. Combine all ingredients in a small soup pot over medium-high heat and bring to a simmer. Cook, stirring constantly, until heated through and bubbling slightly. Serve as desired! 

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes.

Nobody alive can deny the fact that breakfast is not only the most important meal of the day, but also the most delicious. I mean, come on--is there anything on earth better than a tall stack of perfectly fluffy flapjacks after a long day?! Nope. Nothing. 

One of the coolest things about breakfast is the diversity of dishes and flavor combos--you've got sweet, salty, warm, cold, comforting not, fresh, the list goes on and on. I'm generally a "sweet" or "fresh" brekkie eater: I can't go a day without my nice cream, oatmeal, and smoothies! But some days a girl just needs to eat breakfast twice...because there's just too many options!! And this, my friends, is my theory of how "breakfast for dinner" was born...along with this delicious recipe :) enjoy!

               Vegan Sunday Brunch. 

Savory Breakfast Bowl and Roasted Potatoes. 

        Veggieful "meaty" goodness!

       Crisped to perfection...no oil needed!

Vegan Sunday Brunch: Savory Breakfast Bowl with Roasted Potatoes. Vegan, gluten-free. Serves one. 

Ingredients

Breakfast bowl

1. 2/3 cup TVP granules

2. 1/4 tsp poultry seasoning

3. 1 T braggs liquid aminos

4. 1/4 cup chopped red onion 

5. 2 tsp minced garlic 

6. 1/2 cup sliced mushrooms 

7. 1/4 cup sliced grape tomatoes

8. 1 cup fresh spinach, chopped

9. Black pepper, to taste

Potatoes

1. Two medium Yukon gold potatoes, sliced into wedges

2. Braggs aminos, drizzle

3. Spices of choice, to taste (I opted for onion powder, garlic powder, black pepper, and a little cumin! Delish!)

4. Ketchup for serving, optional 

Method

Breakfast Bowl

1. Combine TVP and poultry seasoning in a medium microwaveable bowl and mix. Add 2/3 cup water and 1 T aminos and stir. Nuke 2 minutes. 

2. Line a small soup pot with water and satire onion and garlic until soft and fragrant. Add mushrooms and cook 2 minutes. 

3. Stir in cooked TVP "meat" along with tomatoes. Add a splash of water and stir. Cook over medium heat for 5 minutes. 

4. Stir in chopped spinach off of heat until wilted. Season with pepper and spoon into serving dish. 

Potatoes

1. Place potato wedges into large bowl and drizzle with aminos. Sprinkle with spices and stir well to coat. 

2. Spread coated potatoes over a parchment-lined baking sheet and roast at 400 degrees F for 25 minutes. 

3. Remove from oven and let cool 10 minutes. Serve alongside breakfast bowl, with ketchup on the side, if desired. 

Super Simple Salsa Chili.

I absolutely LOVE the book The China Study, by T. Colin Campbell. I discovered it not long after I went vegan, and fell in love with both his method, AND the cookbook that went along with the plan. Being a new vegan, I was an avid recipe follower, and perused cookbooks daily searching for a recipe that intrigued me (this was obviously before I started experimenting with MY OWN creations...and TFVG was born!). The China Study Cookbook was my very favorite of ALL the vegan cookbooks I ever had...and one recipe in particular really sticks in my mind...er, my tastebuds. It was a hearty vegetable stew recipe that has a secret ingredient to add a flavor punch: JARRED SALSA! Yes, you did, in fact, read that correctly. Good 'ol tex-mex style salsa. No, I'm not kidding. (Don't knock it till you try it, people.)

Although I don't remember the exact recipe for this bomb-diggity delicious stew, I've frequently thrown some salsa into my pot when I feel like it's lacking some flavor...and I have yet to be disappointed! So here's one of my favorite chili recipes that uses salsa as the main flavor booster--it's super simple and only takes about 10 minutes, start to finish...and depending on the heat of the salsa you use, this comforting bowl of goodness can pack QUITE the punch! Enjoy, my dears. :)

Super Simple Salsa Chili.

Super Simple Salsa Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1-2 cups vegetable broth (more or less, depending on how thick you want your chili)

2. 1/2 cup TVP granules, cooked in 1/2 cup water

3. onion and garlic powders, to taste

4. 1 cup frozen broccoli florets

5. 1/2 cup jarred salsa, heat of choice 

Method 

1. Combine TVP and water in a medium-sized microwaveable bowl and nuke for 1 1/2 minutes. Remove from microwave and set aside. 

2. Combine veggie broth, TVP, and broccoli in a small/medium-sized soup pot and bring to a boil. Reduce heat to a simmer and stir in salsa. Simmer 10-15 minutes for flavors to mingle. 

3. Remove stew from heat and stir well. Pour into large bowl and serve hot, with crusty bread for dipping. 

My Favorite Weeknight Dinner: Savory Oatmeal!

If you're one of those people who think oatmeal is strictly a breakfast food, prepare to have your world rocked....in a GOOD WAY! Savory oatmeal is the new thing, people. Seriously. If you've never tried it before, this is a great recipe to start with--quick and simple and loaded with flavor and nutrition. Add a simple side salad and some fresh fruit and BOOM--"Dinn in 10"! Enjoy, guys!

Roasted Garlic  Savory Oatmeal.

Roasted Garlic Savory Oatmeal. Vegan, Gluten-Free. Serves one.

Ingredients
1. 1/2 cup old-fashioned oatmeal
2. 1 cup unsweetened cashew milk
3. 1/4 tsp garlic powder
4. Onion powder, salt, and black pepper, to taste
5. Toppings of choice (I used a tossed medley of grape tomatoes, lentils, corn, green peas, and chopped carrots, with a drizzle of dijon mustard...delicious!)

Method
1. Place milk in a small soup pot and bring to a boil over high heat. Reduce heat to medium and whisk in oats and spices OFF OF HEAT.
2. Return pot to heat and whisk well. Cook, stirring regularly, until thickened.
3. Pour into bowl and let sit 5 minutes. Top as desired and serve!

Snowstorm Stew!

So, if you haven't noticed, it's snowing outside. ;)
I have to admit--this is probably the most snow I've ever seen in my life...and the "stormiest" snow episode I've ever lived through! Being from Central Virginia originally, I didn't grow up used to seeing "snowmaggedons" every winter...the most snow I ever remember getting as a child was 10 inches! But this?! This is actually frightening. Yes, you read that correctly. I am actually scared as I sit here and type this while I simultaneously watch the snow blowing wildly outside. *sigh*
Anywho, this is a really quick and yummy stew that's PERFECT for a snowy day like today--warming from the inside out and chock full of nutrient-rich veggies, this stew is certain to make it on your "fave recipes" list. Enjoy! And stay warm :)

Snowstorm Stew!

Snowstorm Stew! Vegan, Gluten-free. Serves one.

Ingredients

1. 1 cup canned pumpkin puree

2. 1 cup no-salt-added vegetable broth

3. one small zucchini, chopped

4. one small carrot, peeled and chopped (or 6 baby carrots)

5. 1 cup frozen florets

6. 1/2 cup canned, no-salt-added diced tomatoes

7. 1/3 cup frozen corn

8. 1/2 cup canned chickpeas, drained and rinsed

9. herbs and spices of choice

10. salt, to taste

Method

1. Combine all ingredients in a medium-sized soup pot and stir well. 

2. Bring to a boil over medium-high heat and boil for 5 minutes.

3. Reduce heat to medium and simmer, stirring regularly, for 10-15 minutes for flavors to mingle.

4. Scoop into a LARGE bowl (this makes A LOT!) and serve. (I topped mine with ground golden flaxseed for texture--delish!)

Whipped Potatoes with Lentils and Parsley.

It's potato season...mashed potato season, I mean. And these go a step beyond...these are whipped potatoes people. And oh boy are they good...enjoy!

Whipped Potatoes with Lentils and Parsley. 

Whipped Potatoes with Lentils and Parsley. Vegan, gluten-free. Serves one. 

Ingredients

1. One large russet potato, peeled and chopped

2. 2 tsp apple cider vinegar

3. 1/8 tsp each onion and garlic powders

4. 1/2 T nutritional yeast

5. 1/2 cup Canned lentils, drained and rinsed

6. Dried parsley flakes, for garnish

Method

1. Place shopped potatoes in a small soup pot and cover with water. 

2. Bring to a boil and boil until fork tender. Drain, reserving about 1/4 cup of cooking water. 

3. Place potatoes and remaining cooking water in food processor with spices, vinegar, and nooch. Blend, scraping sides and adding more water as necessary until smooth. 

4. Spoon into bowl and top with lentils. Sprinkle with parsley and serve. 

Tuscan Spiced White "Beananini".

This is the simplest and best recipe ever. I eat one of these almost every week! They're so so good--perfect combo of plant based protein and healthy carbs...even add some spinach or other light greens before toasting and get some veggies in there too. Get creative! (I do these in sweet flavors as well...!) and as always, enjoy. :)

    Tuscan Spiced White "Beananini". 

Tuscan Spiced White "Beananini". Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 slices whole grain vegan bread of choice (use gluten free if needed)

2. 1/2 cup canned navy beans, drained and rinsed

3. 1 T water

4. 1 tsp braggs liquid aminos

5. 1/2 tsp Italian seasoning 

6. Onion and garlic powders to taste

7. Oil and sugar free marinara sauce for dipping (I use Engine 2 brand from whole foods!)

Method

1. Combine beans, spices, aminos, and water in mini food processor and blend until smooth, scraping sides as you go. 

2. Spoon out and spread onto one slice of bread. Place second slice on top. 

3. Toast sandwich over medium heated nonstick skillet for about 3 minutes per side, or until desired level of "toastiness" is reached. Serve warm with dipping sauce. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip.

Ever had a craving? And I don't mean a craving for something...normal, like popcorn or nice cream. I mean a weird craving. Like a...date I say it...PREGNANCY CRAVING. And before your eyes jump out of your face, I can happily assure you that I AM DEFINITELY NOT PREGNANT. Or plan on being ANYTIME SOON. But I swear...sometimes the things I crave make me wonder. Take this little sammie into account. Really Anna?! An onion sandwich?! And yep, a delicious, caramelized, ooey-gooey luscious onion sandwich. Complete with tangy balsamic cream for dippage. Holy. 

    Caramelized Red Onion Sandwich with          Balsamic Cream Dip. 

Caramelized Red Onion Sandwich with Balsamic Cream Dip. Vegan, gluten-free option. Serves one. 

Ingredients

1. Two slices vegan bread of choice (use gluten free, if needed)

2. One small red onion, sliced into thin strips

3. 3 T water

4. 2 tsp braggs aminos

5. 1/2 tsp dried thyme 

6. 5 oz. silken tofu

7. 1/8 tsp each onion and garlic powders 

8. 1 T balsamic vinegar

Method 

1. Heat a nonstick skillet over medium heat. Test the heat of your pan by adding a drop of water. If it sizzles of, congratulations: your pan is heated! 

2. Add 3 T water and aminos to pan. Toss in your sliced onions and sprinkle thyme over top. Fold continuously with spatula, adding more water if needed, until caramelized. Set aside off of heat and let cool. 

3. In your food processor, combine tofu, balsamic, and onion/garlic powders. Blend until completely smooth and creamy. Spoon into small ramekin. 

4. Place onions on top of bread, toasted if desired, and serve with cream on the side. Enjoy!

Quick Lemon Pepper Chili.

My daily lunch consists of a salad. ALWAYS and without fail! But on my days off from work--when I can actually fix lunch instead of pack lunch, I go wild. Now don't get me wrong--salads are wonderful. I love my salads...like, MEGA LOVE. But when the weather gets chillier, there's nothing more perfect than snuggling into a steaming bowl of delicious soup as you watch your favorite movie. In your pajamas and slipper socks, of course ;) enjoy guys!

           Quick Lemon Pepper Chili. 

   Now come on--HOW DELISH IS THIS?

Quick Lemon Pepper Chili. Vegan, gluten-free. Serves one. 

Ingredients

1. 2/3 cup tvp granules

2. 2/3 cup water

3. 2 tsp braggs aminos

4. 1/8 tsp each onion and garlic powders

5. 1 cup no salt added (or low sodium) vegetable broth

6. 1 cup frozen broccoli

7. One large tomato, chopped 

8. 1/4 tsp black pepper

9. 1/2 lemon, juiced 

10. 1/2 tsp dried thyme

Method

1. This chili can be made in 10 minutes y'all. Start to finish! Ready, set, go! Okay, combine tvp with onion and garlic and mix. Add water and aminos and pop in the microwave for 2 minutes. 

2. Once cooked, scoop tvp meat into a small soup pot and add all ingredients EXCEPT TOMATO. Bring to a boil over high heat. 

3. When at a rolling boil, reduce heat to medium and add chopped tomato. Stir well and cook over low heat for 7 minutes. 

4. Pour into a large soup mug and devour. Just don't scald your mouth like I did. :P 

BBQ Beans and Tangerines.

Ok don't ask WHAT made me think of this...but be glad I did...and that I'm sharing the recipe NOW instead of saving it for my cookbook! Enjoy friends. 

    BBQ Beans and Tangerines. 

         For reals though. This is bomb. 

BBQ Beans and Tangerines. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 oz. sliced white onion

2. 3/4 cup great northern beans (chickpeas would be Delish too!)

3. 1/4 cup BBQ sauce (like my spicy BBQ on the blog!)

4. One large tangerine, sectioned

5. Lettuce for serving 

Method

1. First, halve your tangerine and section it. Place about 4 slices in a plastic baggy and stick in the freezer overnight (or for at least 8 hours). 

2. Place onions in a small saucepan with a little water. Caramelize until soft. Add beans and stir (water should be prett much gone). Toss in your fresh tangerine chunks and add BBQ sauce. Stir well and cook, stirring regularly, over medium heat until gooey and luscious smelling. 

3. Spoon beans mixture over your lettuce (use spinach for extra iron!). Take your frozen tang slices out of the freezer and, using a hand grater, grate over dish to make "frozen citrus zest"...aka the secret ingredient of why this recipe is seriously insane. Serve immediately. 

PB Coconut Lentil Stew over Sprouts.

This. Oh heavens. Prepare yourselves, friends. 

    PB Coconut Lentil Stew over Sprouts. 

PB Coconut Lentil Stew over Sprouts. Vegan, gluten-free. Served one. 

Ingredients 

1. 1 cup canned lentils

2. 2 T ground golden flaxseed

3. 1 T coconut flour

4. 1 cup coconut milk

5. 1/4 tsp garlic powder

6. 1/8 tsp each onion powder and ginger

7. 1 cup frozen broccoli florets

8. 1 cup fresh broccoli sprouts 

9. 4 T powdered peanut butter 

Method

1. Combine all ingredients except coconut flour in a medium size soup pot. 2. Stir over medium heat. 

3. When lightly boiling, add coconut flour and stir constantly till thick. Serve over sprouts.  

Butternut Squash Breakfast Bowl (aka Fall in a Bowl!).

So the arrival of cooler mornings has me craving cooler weather foods...or, in terms others can understand...PUMPKIN (duh...), root veggies, and, the star of this DELISH brekkie recipe: butternut squash. This simple creation started out as a "I really need to use that butternut squash in the fridge, so I'm gonna make breakfast out of it," thing...and quickly turned into a new fall breakfast fave. Hope you guys enjoy it too!

      Butternut Squash Breakfast Bowl. 

                            I know. 

Butternut Squash Breakfast Bowl. Vegan, Gluten-free. Serves one. 

Ingredients

1. 3 cups raw butternut squash cubes

2. 15 drops vanilla stevia

3. 1/3 cup tvp granules

4. One packet stevia

5. 1/4 tsp cinnamon 

6. Two tablespoons peanut butter (I used powdered PB because of my fat intolerance...see my "About Me" page for my story!)

7. Two teaspoons maple syrup

8. Cinnamon for topping

Method

1. Steam or boil squash until very tender. Drain, and whip in food processor with stevia. 

2. Toast tvp in a skillet over medium heat, after mixing it with stevia packet and cinnamon. Cook, stirring regularly, until toasted. 

3.  Spoon squash purée onto large plate and add "granola" and peanut butter on the side. Drizzle maple syrup on top and sprinkle with cinnamon. Serve!

Holiday Post!: Patriotic Pasta Salad.

Happy flag day, friendzies! Hope everyone has enjoyed the day. Here's a quick and easy little vegan addition to a family BBQ--simple to make, easy to take, and of course yummy. Enjoy! 

               Patriotic Pasta Salad. 

        So nice and festive--and all those fresh flavors!

Ingredients

1. One serving macaroni noodles, prepared and drained

2. 1 T white wine vinegar

3. 3" chunk of daikon radish, thinly sliced

4. Small handful of cherry tomatoes, sliced

5. 1/3 cup fresh blueberries

6. Onion and garlic powders to taste

Method

1. In a medium size bowl, mix all ingredients together. Cover and refrigerate until ready to serve. Note: tastes the best when allowed to sit for a while...the flavors mingle and the overall taste is so superior to when it is enjoyed right away. 

Summer Tomato Dijon Spaghetti with Fresh Mint.

Summer is officially here, people. The temps have hit the upper 90s here in Delaware this week, and let me tell you all: I COULD NOT BE HAPPIER! Summer, to me, signifies so many things...family, fun, freedom, happiness, and last but NOT least, fresh, delicious summer produce! The lovely Roma tomato is the star of this show, dressed with a nice tangy Dijon Vinagrette and garnished with fresh mint. This quickie dinner can easily be whipped up in less than 15 minutes, which officially makes it another of my "Dinn in 10" recipes! Enjoy, guys! 

Summer Tomato and Dijon Spaghetti with Fresh Mint. 

Sweet tomatoes, tangy Dijon, refreshing spearmint...what could be better?!

Summer Tomato Dijon Spaghetti with Fresh Mint. Vegan, Gluten-free. Serves one. 

Ingredients

1. One serving spaghetti noodles of choice, cooked according to package instructions and set aside. 

2. 2 T Dijon mustard

3. Pinch stevia 

4. 1-1/2 T water

5. One large Roma tomato, chopped 

6. 2 fresh spearmint leaves, chopped

Method

1. In a medium size bowl, combine prepared noodles and Roma tomato. 

2. In a small bowl, whisk Dijon, stevia, and water. Pour over pasta mixture. 

3. Serve into a small bowl and top with mint. Easy as pie! (But so much tastier and better for you!)

Green Curry Mango Sauce with Tofu and Green Cabbage.

Not quite sure where summer has run off to...its 50 degrees and raining here today! Thus, a cooked food recipe is essential to warm up! Enjoy this one--sweet and spicy with hints of tangy and salty. Basically perfect...whatever your craving at the moment! 

    Green Curry Mango Sauce with Tofu and Green Cabbage. 

Green Curry Mango Sauce with Tofu and Green Cabbage. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup coconut milk

2. 1 cup frozen thawed mango chunks

3. 1 T green curry paste

4. 2 tsp coconut flour

5. Dash of braggs aminos

6. Scallions for garnish

Method

1. In a small soup pot, combine coconut milk and curry paste and whisk over medium heat until mixed. 

2. Add thawed mango and braggs aminos and stir. 

3. Bring to a simmer. Simmer 5 minutes, add coconut flour, stir, reduce heat, and continue to simmer for 5-7 minutes. Sauce is done when thickened and carmelized. Serve over tofu and cabbage with Pitas or brown rice. 

Radish Chili.

Yet ANOTHER random food creation that is so good it deserves a whole blog post! Enjoy my dinner, guys 😂👌

                     Radish Chili. 

Radish Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 c vegetable broth

2. 1/2 cup canned pinto beans, drained and rinsed

3. 1/2 cup tvp

4. Onion and garlic powders

5. Scant 1/2 cup water

6. 1/2 cup jarred salsa, heat of choice

7. About 4 large radishes, thinly sliced

Method

1. Mix tvp with spices, water, and a dash of braggs liquid aminos. Microwave 1 1/2 minutes. 

2. Combine all ingredients in a small soup pot and bring to a boil. Reduce, simmer 10, and serve. Enjoy! 

Everything Stew.

This is YET ANOTHER random food creation of mind that was not meant to turn into a recipe...but it's too yummy not to share!  Enjoy, loves ❤️

                   Everything Stew. 

Everything Stew. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup water

2. 1 T braggs liquid aminos (or soy sauce)

3. 1/2 cup tvp granules 

4. 1/2 cup water

5. Spice blend: 1/4 tsp EACH of onion powder, garlic powd, fenugreek, and turmeric, plus PINCHES of pepper, paprika, and cumin. 

6. Two small (or one large) chopped Roma tomato 

7. 1 cup spinach leaves, chopped

Method

1. In a small soup pot, combine water, spice blend, and aminos. 

2. Mix tvp granules with more of the same spices listed for the spice blend (plus some aminos) and 1/2 c water. Nuke 1:30. Add to pot with chopped tomatoes. 

3. Bring to a boil, reduce, simmer 5 minutes, and stir in chopped spinach. Serve garnished with parley. Enjoy!