Tuscan Veggie Pasta with Homemade Hummus.

What began as a "quick weekday lunch after class" quickly turned into another delicious recipe creation! No surprise there, right?! 

This yummy veggie-based meal is packed with protein and fiber to keep you going all day long! And as usual,100% oil free, sugar free, and added salt free. Oh, it tastes pretty good too! 😉 enjoy babes! 

Tuscan Veggie Pasta with Homemade        Hummus. 

Tuscan Veggie Pasta with Homemade Hummus; Vegan, Gluten-free. Serves one. 

Ingredients

1. One large zucchini

2. One medium Roma tomato, chopped 

3. Handful of sliced black olives 

4. 1 cup no salt added canned chickpeas, drained and rinsed 

5. 2 oz. silken tofu 

6. Generous sprinkling of onion and garlic powders

7. About 1 T lemon juice

8. Tuscan style seasoning (Italian seasoning will also work)

9. Black pepper to taste

10. Small handful finely chopped kale greens

Method

1. Spiraling your zucchini Int'L noodles and place in a large bowl. 

2. Top noodles with chopped tomato, kale, and sliced olives. 

3. In a food processor, combine chickpeas, lemon juice, seasonings, and tofu. Blend till very smooth, scraping sides as needed. 

4. Top pasta with hummus (if you have some left over like I did, it's delish on toast! Mmmm!) and a sprinkling of black pepper. Serve with a side salad with balsamic. YUM! Perfect meal. 

Cheezy Cauliflower and Kale Casserole

What do you think of when you hear the phrase "comfort food"? For me, my go-to comfort food favorites pop into my head. Oatmeal (of course!), banana nice cream, raw carrots (don't ask me why!), and now, this Cheezy Caulifower and Kale Casserole. This is the ultimate vegan (or non vegan, for that matter!) comfort food. Something about cauliflower and cheese (or in this case vegan cheese!) just screams comfort. 

So grab your favorite chick flick (or action film if you're into that!), jump into your cozy PJ's and dive into this casserole. Sounds like a pretty perfect night to me. 

Cheezy Cauliflower and Kale Casserole. 

Cheezy Cauliflower and Kale Casserole; Vegan, Gluten-Free. Serves one. 

Ingredients 

1. 10 oz. cauliflower florets

2. 9 baby carrots (or 2 medium size carrots) peeled and chopped 

3. 2 kale leaves, finely torn

4. One recipe "basic cheese sauce" (recipe in a previous post)

5. 1/4 cup chopped onion 

6. 2 tsp minced garlic

Method

1. In a non stick skillet, sauté onion and garlic in some water until tender. Add carrots and about 1/8 cup more water. Cook until carrots are tender. 

2. Add kale and cook about 2 minutes, just until kale is wilted. Remove from heat and set aside. 

3. Make your cheese sauce. 

4. While cheese is cooking, place your cauliflower in a large soup pot and cover with water. Boil until tender. Drain and set aside. 

5. When cheese is almost completely thickened (you still want it just a tad but runny for this recipe) add to the cheese pot your onion sauté and cauliflower. Mash the cauliflower into the sauce with the back of a fork. Stir very well to thoroughly coat everything in the sauce. 

6. Coon about 5 minutes then transfer to a small casserole dish. Spread evenly, and bake at 350 F for 20 minutes. Let cool before eating. Enjoy!