Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Happy Taco Tuesday, my lovers! Taco Tuesday dinners are always one of my favorites of the week...as if traditional Mexican tacos (or Tex-Mex...) aren't amazing enough, when you start branching out with what to fill in your tortillas, well, let's just say the possibilities are endless!
These Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce are so yummy, and super quick to prepare! Less than 8 ingredients, minimal prep time, and only about 20 minutes cooking time. BOOM! #TacoTuesYAY.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce.

Roasted Tofu Tacos with Sliced Beets and Pumpkin-Herb Sauce. Vegan, Gluten-free. Serves one.


Ingredients
1. Two soft corn tortillas
2. Two handfuls fresh spinach leaves, steamed
3. 5 oz. extra-firm tofu
4. pinch of salt
5. onion and garlic powders, black pepper to taste
6. 1/2 cup sliced, steamed red beets
7. 2 T canned pumpkin puree
8. splash of barge's liquid aminos (or soy sauce)
9. dried herbs and spices of choice, to taste


Method
1. Preheat oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
2. Chop tofu cubes into small chunks and place in a medium-sized bowl, along with salt, onion, garlic, and black pepper. Toss with spoon to coat.
3. Spread tofu over parchment and roast for 20-30 minutes, until crispy. Remove from oven and let cool.
4. While tofu is baking, begin plating your tacos. Place tortillas on a large plate and divide steamed spinach between the two.
5. In a small bowl, whisk pumpkin puree with enough water to form a sauce. Add herbs and spices of choice, along with aminos/soy sauce, and stir well.
6. Top spinach with tofu, then steamed beets, and finally, pumpkin sauce. Serve!

Strawberry Watermelon Beetroot Muesli.

One of my favorite things about being vegan is the endless flavor combinations! With every fruit and veggie at your fingertips, providing bold, sweet, sour, savory, chewy, and crunchy, the possibilities for ROCKSTAR RECIPES are endless. Case in point 👇👇 enjoy! 😋

    Strawberry Watermelon Beetroot Muesli. 

         It tastes even prettier than it looks!

Strawberry Watermelon Beetroot Musli. Vegan, Gluten-free. Serves one. 

Ingredients

1. 7 oz. silken soft tofu

2. 1/2 cup steamed beets, cooled (canned work great, too)

3. 10 drops watermelon flavored liquid stevia 

4. 1 T coconut (or apple cider) vinegar

5. 1/2 cup raw old fashioned oatmeal 

6. 4 large strawberries, chopped

Method

1. In your mini food processor, combine tofu, beets, stevia, and vinegar. Blend until creamy and smooth. Spoon onto plate. 

2. Add raw oats and chopped strawberries and serve! Easy pease and DELISH. 

Sweet 'n Sour Spaghetti Pasta Salad.

This kind of goes without saying, but I LOOOVE taking traditional recipes (pasta salad, for example!) and putting a totally weird spin on them. It's so fun to come up with creative flavor combinations, and even MORE fun to EAT it afterwards! Nothing better 😄 this is a really fun recipe--super colorful, too! Nice and quick, tastes super fresh, and can be made ahead (and taken to a picnic!). The use of spaghetti noodles really makes this recipe awesome. Most pasta salads use bow tie, macaroni, fusilli, shells, you get the point. But...I'm not most 🙌😂 hope you enjoy!

    Sweet 'n Sour Spaghetti Pasta Salad!

   Where have you been all my life?!

Sweet 'n Sour Spaghetti Pasta Salad; Vegan, Gluten-free. Serves one. 

Ingredients

1. One serving spaghetti noodles of choice, cooked and cooled

2. 1 cup chopped fresh spinach

3. 3/4 cup steamed, sliced beets (canned is fine), sliced into matchsticks

4. 1/2 cup white beans of choice (I used navy--great northern are great, too!)

5. One stalk celery, sliced

6. 2 T Apple cider vinegar

7. 1/2 packet stevia

8. Ground ginger

Method

1. In a large bowl or on a large plate, arrange your chopped spinach. Place cooled spaghetti noods on top. 

2. Top noodles with beets, then beans, then celery. 

3. In a small bowl, vigorously whisk vinegar and stevia to make a Vinagrette. Pour over pasta salad, and top with ginger. Enjoy! 

Note: I actually rink this tastes better if you let it sit for a while...it will begin to marinate and absorb the Vinagrette...yum!

Pink Lady Stew!

It never fails...every February, all I want to make is pink food. I undoubtedly blame that on all the cutesy Valentine's Day displays in stores. And it really doesn't take much to get me in the mood to cook holiday-themed food...I'm so sappy! 😂 

Anywho, the idea for this awesome stew came to me while I was cooking it. Totally serious right now! I just started throwing things into a pot, and voila! New favorite recipe! Hope you enjoy! (Hint: this one is PERFECT for "Soup Sundays"!)

                   Pink Lady Stew!

     Everything's better when it's pink!

Pink Lady Stew!; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 1/3 cups water, divided

2. 2 oz sliced red onion

3. 2 tsp minced garlic 

4. 1 T Apple cider vinegar

5. 1/2 cup frozen chopped spinach

6. 1 cup great northern beans (or other white beans)

7. 3/4 cup steamed, sliced beets (I used canned, actually. Just make sure they have no salt and no sugar added...just beets and water)

8. 1/2 packet stevia

9. 1/4 tsp nutmeg

10. Chives for garnish

Method 

1. Sauté onion and garlic in 1/3 cup water until soft. Add nutmeg and stir. Cook 2 minutes. 

2. Add rest of water, ACV, white beans, stevia, and spinach. Bring to a boil, and simmer for 5-10 minutes. 

3. Add beets and mix well. Simmer 5-10 more minutes, until water turns a bright pink. 

4. Serve in a large bowl, and garnish with chopped chives. 

Soul-soothing Winter Vegetable Stew.

If you're like me and unluckily got sick over Christmas, you weren't doing too much "ROCKIN' around the Christmas tree"...maybe not, but after you eat a comforting bowl of this hearty stew, you're sure to feel mostly (if not ALL!) better! 

     Soul-soothing Winter Vegetable Stew. 

Soul-soothing Winter Vegetable Stew; Vegan, Gluten-free. Serves one.  

Ingredients

1.  1/4 cup chopped onion

2. 2 tsp minced garlic 

3. 1 2/3 c vegetable broth

4. 3/4 cup sliced steamed beets (you can used canned, just ensure no salt added)

5. 1 cup white beans

6. 1 cup frozen spinach

7. 2/3 cup frozen butternut squash cubes

8. Dash bragg's liquid aminos

9. 1/4 tsp each: basil, tarragon, sage, rosemary, thyme

10. Sprinkling of black pepper

Method

1. Sauté onion and garlic in a little veggie broth until soft. Add spices (except pepper) and aminos and stir. 

2. Add remaining veg broth, beans, spinach, and butternut squash. Bring to a boil and boil 2 minutes. 

3. Reduce to a simmer, add beets, and simmer 5 minutes. 

4. Remove from heat, add pepper, stir, and serve. Pairs beautifully with rustic toasted bread! Mmmmm. 

My favorite chia pudding: Coconut-Beetroot Chia Pudding.

I love chia pudding. I love chia seeds in general! I mean, what's NOT to love?! A mere 1/4 cup provides 6 grams of protein, 11 grams of healthy fats (HELLO OMEGA 3's!), and only 180 calories. I thought I had died and gone to vegan foodie heaven when I learned of all the incredible uses of chia seeds. ESPECIALLY when I discovered my beloved chia pudding. Chia puddings are definitely a go-to quick breakfast for me. Chia gives me so much energy-perfect to power me through a run or skate! 

This particular chia pudding is definitely a new fave. Beets (another of my favorite things!) and coconut go great together, if you're never tried that combo. Quick, easy, ridiculously filling. What are you waiting for?!

      Coconut-Beetroot Chia Pudding. 

             Even better? It's PINK! 

Coconut-Beetroot Chia Pudding; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/4 cup black chia seeds

2. 1 cup almond milk

3. 1/2 cup steamed, sliced beets

4. 10 drops coconut flavored stevia

5. Shredded unsweetened coconut for garnish, optional 

Method 

1. Place chia in a LARGE bowl (do not underestimate bowl size...this expands drastically!). 

2. In vitamix or other high speed blender, combine beets, almond milk, and stevia. Blend until smooth. Pour over chia and stir with spoon. 

3. Cover and place in fridge overnight. When ready to eat, garnish with shredded coconut if desired. Enjoy! You will..!

5-minute Carrot Beet Sauce.

I just love comig up with new veggie sauces. The combination possibilities are endless. This sauce was born from beets that needed to be used PRONTO and my fave veggie...carrots! 

          5-minute Carrot-Beet Sauce. 

5-minute Carrot-Beet Sauce; Vegan, Gluten-free. Serves one (enough for one salad/pasta dish). 

Ingredients 

1. 1/2 cup canned no salt or sugar added beets, drained

2. One small carrot (or 6 baby carrots), peeled and chopped (if using a large carrot. You can leave the baby carrots whole.)

Method

1. In a medium sized microwave safe bowl place your carrots and cover with water. Microwave on high for 2 minutes. 

2. Carefully drain carrots in a strainer and place in mini food processor along with the beets. Process until fully chopped. Add about 1 1/2 T water and blend until smooth. Add more or less water depending on your desired consistency. Serve over pasta, veggies, or use as a dip! Yummy. 

"Flavor of Spring" Salad.

To be honest, I was not planning on posting this recipe. I didn't think it would turn out to be a "recipe", really. I was literally just "cleaning out the fridge" when I made this salad. But as I've come to find out time and time again, those "clean out the fridge" salads are often the BEST salads! Hope you enjoy this one!

            "Flavor of Spring" Salad. 

      Layers and layers of raw goodness. 

    Another, because it's just so pretty!

            Ok, ok, last one. Promise. 

"Flavor of Spring" Salad; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 7 oz raw broccoli florets 

2. 5 oz raw cauliflower florets

3. 1 medium carrot, peeled and chopped 

4. 1/2 cup steamed beets, sliced

5. 2 T raisins

6. 1-2 T balsamic vinegar (I used one T but I would definitely use two making his again as mine was pretty dry)

7. Parsley flakes to taste

Method

1. In your food processor, process your broc and cauli florets. I did this separately to make the "layers". Scoop "rice" into medium size bowl. 

2. Top with carrot, then beets, then raisins. Drizzle with balsamic and sprinkle with parsley flakes. Dig in!! 

Chickpea-Beet Crusted Pizza with Green Pea Cream Sauce

I love creating different pizza crusts. It's so fun to experiment with all the veggies you can turn into a pizza base! This crust, for example, was totally random. Usually I will start thinking of a recipe, take a couple days to mull over in my head what spices would work best, and finally, after about a week or so, try and create it. I'm not a very "fly by the seat of your pants" type girl. I like to have a plan.
THIS recipe, however, was VERY "fly by the seat of your pants". It was Saturday night. I had gotten home later than planned (this usually is the case on Saturdays!) and needed to make something quick. I was planning on my "go-to" (raw veggies, tofu, oatmeal, and chia pudding), but when I opened the fridge door, I saw the beets I had bought earlier that week staring at me just BEGGING to be used. I looked at the clock, looked back at the beets, and grabbed them. I needed to use them anyway, so why not be a little adventurous. Turns out adventurous is good...really good.

Crust, pre-garnish

Chickpea-Beet Crusted Pizza, dressed with Green Pea Cream Sauce and sliced mushrooms


Chickpea-Beet Crusted Pizza with Green Pea Cream Sauce; Vegan, Gluten Free. Makes one Pizza

Ingredients-Crust

1. 3/4 cup canned chickpeas, rinsed and drained
2. 1/2 cup steamed, sliced beets
3. 3 T almond meal/flour
4. onion and garlic powder, to taste

Cream Sauce

1. 1/3 cup frozen green peas, thawed
2. 2 T coconut cream
3. splash of water for ease of blending

Method

1. Preheat oven to 400 degrees and line a baking sheet with parchment paper. 
2. In a food processor, place beets and process until finely chopped. Add chickpeas and process until well combined...almost pureed, but still slightly chunky. Scrape sides as needed as you process.
3. Transfer to a bowl and add almond flour and spices. Stir to incorporate.
4. Roll into ball and flatten out onto parchment. Your crust should be about 3/4 inch thick. 
5. Bake uncovered 25 minutes.
6. While crust is cooking, prepare your sauce. 
7. Place peas and coconut cream in food processor and process until smooth, adding splashes of water as needed. 
8. Remove crust from oven and let cool 5 minutes. Prepare any desired toppings.
9. Spread cream sauce over crust and top with desired toppings. Slice and enjoy! 

Crust, pre-garnish

Creamy Rosemary Beet Sauce

I recently got a Vitamix and I absolutely adore it. I use it multiple times per day! From soups to smoothies to fresh sauces, dips, and banana ice creams, I don't know what I would do without my beloved blender.
I have subconsciously been looking for excuses to use my Vitamix. I just love watching it work its magic. Turning beautiful fresh and frozen goodness into silky, delightful creations. This sauce was no exception. Fragrant rosemary meets bold beets meets silky white beans. Yum!

Raw Zucchini Pasta with Creamy Rosemary Beet Sauce

Creamy Rosemary Beet Sauce; Vegan, Gluten Free. Makes just over 1/2 cup of sauce (enough for one bowl of pasta).

Ingredients

1. 1/2 cup of Canned Navy Beans, drained and rinsed
2. 1/2 cup of steamed, sliced beets
3. 1/2 tsp dried rosemary
4. water, to blend, if needed

Method

1. So simple. Put all ingredients into Vitamix or other high-speed blender and blend until smooth. Pour over pasta, zucchini pasta, roasted veggies, etc.