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! 

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. 

Spicy Pumpkin Pinto Burger.

Ok you guys. Of all the bean-based vegan burgers I've made, this one is undoubtedly the best one of them all. And it LITERALLY takes 10 minutes TOTAL! No blending, no smashing, none of that craziness. So simple and SO delish. Get ready to wow yourselves ;)

         Spicy Pumpkin Pinto Burger. 

Spicy Pumpkin Pinto Burger. Vegan, gluten free. Serves one.

Ingredients

1. 1/2 cup pumpkin purée

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

3. 1/2 tsp cumin

4. Onion and garlic powders to taste

5. 1/8 tsp chipotle powder

6. Vegan hamburger bun

7. Burger toppings of choice (I used my "Basic Cheeze Sauce" on the blog and broccoli sprouts)

8. 1 T flax seed, ground

Method

1. In a medium size bowl, mix pumpkin, beans, spices, and flax until combined. 

2. Form into large patty and place on parchment-lined baking sheet. 

3. Bake, uncovered, at 400 degrees Fahrenheit for 25 minutes. 

4. Remove and let cool before enjoying!

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. 

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! 

Back from the dead--with: Flax 'n Mustard Chili.

Yes, I'm still alive, guys...and still creating yummy recipes, both for the blog AND my cookbook! I'm so sorry for my absence of late...but I have a pretty good excuse...I MOVED TO DELAWARE ON TUESDAY! I officially "moved out"! It's amazing! I am eventually going to UD for college, but I ultimately moved for skating. Nationals is my goal and the training and coaching available to me at home just were not adequately preparing me for this goal. 

I've been here just over a week and oh my gosh--I AM IN LOVE! Not only am I getting to train alongside OLYMPIC TEAM MEMBERS every single day, but I am getting to work with THE MOST AMAZING COACHES IN THE COUNTRY! It's my dream come true. So thankful! 

So yeah. THAT is where I've been haha. Told YA it was pretty legit 👌😂 nonetheless, busy though I've been, I still have to eat of course (DUH! First priority lol) and if you know me at all (which you guys surely do by now...!), you know it's practically impossible for me to just "throug something together"...everything turns into a recipe 💃 needless to say, I've got a TON of new recipes all coming in the very near future 👏👏👏 here's the latest, invented on this RIDICULOUSLY FREEZING DAY (it's almost MAY! Where has spring gone?! 😭). 

                Flax 'n Mustard Chili. 

       Warms you up from the inside out!

   Had to show everyone my new mug 😍😂

Flax 'n Mustard Chili. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/4 cup chopped onion

2. 2 tsp garlic

3. 1/4 cup water or vegetable broth

4. Dash of braggs aminos 

5. 1/2 cup tvp granules

6. Onion and garlic powders 

7. Black pepper

8. 1/2 cup water

9. 2 cups frozen broccoli

10. 1/3 cup frozen corn

11. 1 cup vegetable broth

12. 2 T ground flaxseed

13. Crushed red pepper flakes for garnish

14. 2 T spicy brown mustard 

Method 

1. Sauté onion and garlic in water and aminos until soft. 

2. Add corn, broccoli, and water and stir. 

3. In a separate bowl, mix tvp, onion/garlic/pepper, and 1/2 cup water. Nuke 1:30. Add mustard to tvp and mix well. Add mustard-tvp mix to pot and stir. 

4. Bring to a boil, boil five minutes, reduce, add flax, stir, cook till thick and gooey. 

5. Serve topped with red pepp flakes. Yum! Delish with crusty bread. Mmmm. 

Wheat-less Thins (aka Flax Crackers).

There are a couple specific foods I make a point of eating daily...flaxseed tops this list! Ground flaxseed, in addition to being the awesomest vegan egg substitute ever, supplies a hearty dose of omega 3 fatty acids, and is a super delicious salad, Nogurt, or cereal (hot AND cold!) mix in. These crackers are so good--and even better?! The spices are SOOOO versatile--you can do sweet, savory, spicy, or all three! Get creative...and get cooking :)

                    Flax Crackers. 

                     D-ELICIOUS! 

Wheat less Thins (aka Flax Crackers). Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/4 cup ground flaxseed

2. 1/4 cup water

3. Spices and seasonings of choice

Method

1. Preheat your oven to 400 degrees F and line a baking sheet with parchment paper. 

2. In a small bowl, mix all ingredients together vigorously to form a paste. 

3. Spread evenly into parchment and bake uncovered for 20 minutes. Let cool completely before slicing into crackers. Store in the fridge until ready to enjoy. 

Holiday post!: Saint Patty's Day Salsa!

A day late, but...HAPPY IRISH PRIDE DAY PEOPLE! 🍀 also known as Saint Patrick's Day :) 

This YUMMO salsa was on my saint PATTYS day dinner menu--and boy, was it GOOOOD! This can also be enjoyed on a regular day, haha...I mean really. When is green food not the best food?! 💚 Enjoy!

            Saint Patty's Day Salsa!

  

                  Green goodness! 

Saint Patty's Day Salsa! Vegan, Gluten-free. Serves one. 

Ingredients

1. One small zucchini, finely (VERY FINELY!) diced

2. 2 oz. scallions, chopped

3. 1/4 cup finely diced green bell pepper

4. 1/4 cup cilantro, minced

5. Juice of 1/2 a lime

6. 2 tsp vinegar 

7. Onion powder and garlic powder, about 1/8 tsp each

8. Cayenne pepper to taste, depending on heat preferences! 

Method

1. Combine all veggies in a large bowl. 

2. Add lime juice, vinegar, and spices and mix well. Serve with homemade corn chips, veggies, or as a salad/pasta topping. 

Curried Cous Cous Salad

Cous Cous is one of those foods that I literally grew up eating. My mom fixed so many international meals for our family, so Cous Cous was a very common grain when I was little. However, when I went vegan (and gluten free), I gave up my bird semolina-based hot cereal. But this story had a happy ending: I FOUND BROWN RICE COUS COUS PEOPLE! Thus, this recipe was born. A new fave! Enjoy!

           Curried Cous Cous Salad. 

                          So good. 

    This is one dish j DO NOT want to share...

         Time to devour. GET IN MA BELLY!

Curried Cous Cous Salad. Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/4 cup brown rice couscous

2. 1/2 cup water

3. 3/4 cup canned chickpeas, drained and rinsed

4. 1/4 cup chopped sweet onion

5. 1/4 cup chopped red bell pepper

6. 2 T raisins

7. 1 T white whine vinegar

8. 1/2 packet stevia

9. 1/2 tsp curry powder

10. 1 1/2 tsp braggs aminos

11. 1/8 tsp garam masala 

12. Handful finely chopped cilantro

Method 

1. Cook couscous according to package directions and fluff with a fork. Remove from heat and set aside to firm up for a few minutes. 

2. Return to heat, along with all ingredients except cilantro, along with 1/2 cup water, and stir together over medium heat. 

3. When heated through and water is absorbed, stir in cilantro. 

4. Serve warm and enjoy! 

Spicy Italian Black Bean Burger Toasts.

I have to be honest. This was NOT meant to end up on this blog! This was one of those famous "what do I have in the fridge that's getting ready to go bad and needs to be used ASAP" creations...again--NOT SUPPOSED TO BE A RECIPE. However. IT IS SO GOOD I HAD TO BLOG IT! You guys will LOVE LOVE LOVE this one--the unique combination of flavors is so so good. I'm guessing gonna predict this one will end up on your list of go-to's. It's sure on mine now!

    Spicy Italian Black Bean Burger Toasts. 

              No. Words. Needed. 

Spicy Italian Black Bean Burger Toasts. Vegan, Gluten-free. Serves one. 

Ingredients

1. 2 cups frozen spinach

2.2 slices vegan bread of choice, toasted

3. 1 cup canned black beans

4. Spices to taste: onion, garlic, black pepper, oregano

5. Large handful sliced onion

6. 1 T braggs liquid aminos 

7. 1/2 cup canned no salt added tomato sauce

8. Dash liquid aminos

9. Onion powder, garlic powder, and chipotle powders to taste

Method

1. Place frozen spinach on a large plate and pop in the micro for 2 minutes. Top with toasts. 

2. In a medium size bowl, mash beans with all spices using the back of a spoon. 

3. Form two even patties using your hands place on parchment lined baking sheet and bake at 350 for 15 minutes. Place on top of toasts. 

4. Sauté sliced onion in 1 T aminos until caramelized. Place on top of burgers. 

5. In a small soup pot, heat tomato sauce with aminos and spices (onion, garlic, and chipotle) until hot. Spoon over plate and sprinkle with dried (OR FRESH!) parsley. 

Fiesta time!: Simple Salsa Cream Dip.

I've been feeling very hyper all day today...not sure what from, but hey--I'M NOT COMPLAINING! I love being randomly hyper...it may or may not happen frequently...🙊💃 anyway, whenever I'm hyper I crave spicy foods...I guess to make me more hyper?! Or to go WITH my hyperness...I don't know. But it always happens haha! 

So this is today's hyper-spicy-food 

creation that ended up being an awesome and super simple new recipe to share with you loveys! Now I'm even more excited and hyper...

             Simple Salsa Cream Dip. 

       Spicy + Creamy = Perfection. 

Simple Salsa Cream Dip; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup jarred hot salsa

2. 6 oz. silken soft tofu

3. Onion and garlic powders, 1/8 tsp. each

4. Dash braggs liquid aminos 

Method

1. Add all ingredients to your mini food processor and blend until smooth. 

2. Serve with raw veggies, homemade corn chips, you name it. Enjoy! Told you it was simple.  

Sweet 'n Spicy Banana Bread Oatmeal!

Will this winter ever end?! It really feels like not....😭😭😭 I'm cold-natured (which is precisely why I'm a figure skater...? Haha! I'm so silly!), so this weather is literally killing me: today is the first day ALL WEEK that the temps have been above 22 degrees. NO I AM NOT KIDDING. YES I STILL LIVE IN VIRGINIA...aka the SOUTH where it's supposed to be WARM. Lol. 

Needless to say, I've been making a TON of warm food. You guys know I am primarily (80%) raw, but I've had to make an exception this week--BRING ON THE HEAT BABY! And boy, does this hawt oat bowl ever! Sinlessly delicious, super easy, and will have you sweating (I'm serious...I DID! True story.) in no time 🔥👌 enjoy, my little snow bunnies! I'm off to make tea...❄️😂 

      Sweet 'n Spicy Banana Bread Oatmeal. 

     Topped with PB...but of course!

       Ooey-gooey-spicy GOODNESS! 

Sweet 'n Spicy Banana Bread Oatmeal!; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1/2 cup old fashioned oats

2. 1 cup almond milk

3. 1 overripe banana, sliced 

4. 1/4 tsp (less if you're a spice wimp) cayenne

5. 1/2 cup water

6. 2 T Peanut Butter (optional, but OH SO HIGHLY recommended!)

Method 

1. In a small pot on the stove, bring your almond milk to a boil. Remove from burner, reduce heat to medium, stir in oats, and return to heat. 

2. When beginning to thicken, add sliced banana, cayenne, and water. Cook, stirring constantly, until thickened to desired consistency. 

3. Top with PB and EAT! Serve with water hehe...🔥😳😋

Spicy Chipotle-Pumpkin Soup.

After feeling like I was coming down with something over the weekend, I've unfortunately today been hit hard by this nasty flu bug going around--and boy, I mean hard. It's rough--but vegan food always helps! And this soup sure did...temporarily at least! I made my bowl SUPER SPICY to try to "decongest" myself...but feel free to cut back on the chipotle powder. Otherwise, this is a lovely and super quick soup that is great for lunch or dinner--sick OR well! Enjoy!

       Spicy Chipotle-Pumpkin Soup.

                  Close up. Always! 

Spicy Chipotle-Pumpkin Soup; Vegan, Gluten-free. Serves one. 

Ingredients

1. 1 cup canned pure pumpkin purée 

2. 1 cup low sodium vegetable broth

3. 1/4 tsp each onion and garlic

powders 

4. 1/4-1/2 tsp chipotle powder (again, feel free to cut back!)

5. 1/2 cup canned black beans, drained and rinsed well 

6. 1 cup frozen corn

7. Dash braggs liquid aminos (about 1 tsp or less)

8. Oregano for garnish

Method

1. So easy...perfect lazy food haha! Combine pumpkin and broth in a sauce pan over medium heat. 

2. Add spices and aminos and stir. 

3. Add corn and beans and bring to a boil, stirring regularly. Reduce heat, and simmer about 10 minutes. 

4. Serve hot, topped with dried oregano leaves and rustic toast. Mmm. 

Holiday post!: Christmas Cucumber-Cranberry Salad.

Christmas is my favorite holiday to make special good for: I adore the colors, the flavors, the warmth, and especially the love and effort that everyone puts into cooking around this special holiday. I always love to cook, but during this season I reeeeeaaaallllyyy love to cook-there's a certain joy, a certain excitement about cooking for the holidays...it's wonderful! And you guys surely know by now that I'm super sappy when it comes to holiday food...I love holiday themed recipes! 

With that said, this is a super fun, super healthy Christmas salad that can be tossed together in literally 5 minutes for a delicious and BEAUTIFUL Christmas dinner addition. The colors make this dish suitable for a table centerpiece, and the flavors make it uber drool-worthy. Serve this stunning salad to really impress your fam this holiday season! 

  Christmas Cucumber-Cranberry Salad. 

        Told you it was pretty. I know! 

Christmas Cucumber-Cranberry Salad; Vegan, Gluten-free. Serves one. 

Ingredients

1. One extra large cucumber, chopped 

2. 1 cup fresh cranberries

3. One packet stevia

4. 1/2 tsp ground ginger

5. 1 T vinegar of choice (I opted for coconut!)

6. 5-10 drops liquid stevia

Method

1. Wash cranberries and place in a medium size bowl. Cover with packet of stevia and mix around well. 

2. Combine sliced cuke, stevia-doused cranberries, ginger, vinegar, liquid stevia, and mix well until combined. 

3. Sprinkle with extra ginger for garnish and serve. 

Recipe note: you can also garnish this with fresh mint...beautiful! 

Sweet 'n Spicy Pudding.

I woke up yesterday morning with the WORST SORE THROAT EVER. I literally thought I was dying, guys. Man was I miserable! After moping around in self-pity for a good portion of the morning, I decided food was important...but of course! 👍 But I needed heat. Spice. FIRE-Y goodness to literally burn my throat off. And let me tell you-this pudding delivered. 🔥🔥🔥

             Sweet 'n Spicy Pudding.

Sweet 'n Spicy Pudding; Vegan, Gluten-free. Serves one. 

Ingredients

1. 11 oz. Morinu extra firm tofu

2. 1 1/2 packets stevia 

3. 1/4 plus 1/8 tsp cayenne (or go for a 1/2 tsp...bring it on!)

Method 

1. Blend and eat! 

Kickin' PB-Cayenne Oatmeal!

Talk about SPICY--man oh man is this oat bowl yumalish 😋 Sweet AND spicy and super delicious, this 5 minute dish is the perfect breakfast, lunch, OR dinner addition! 

        Kickin' PB-Cayenne Oatmeal!

Kickin' PB-Cayenne Oatmeal!; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 1/2 c oats of choice

2. 1 c water

3. One packet stevia

4. 1/4-1/2 tsp cayenne pepper 

5. 2 T natural creamy peanut butter

Method 

1. Combine oats, stevia, cayenne and mix. Stir in water and microwave 2 minutes on high power. 

2. Add peanut butter on top and sprinkle win cayenne for garnish. Yummo! 

College Food: Quick Spicy Italian Wrap.

So college. Let's just say...I AM LOVING IT! Learning so much and literally soaking up everything like a sponge. For those of you suffering through high school, KEEP PERSEVERING--it gets sooooo much better! 

So I'm loving it so much, but I am SO BUSY. Oh my gosh. Literally running from one thing to the next (and I really do mean literally!). So eating has become rushed and thrown together most of the time. But I've discovered from my "throw together" meals, that those little rushed food combos actually turn out to be THE BEST RECIPE CREATION! Funny how things work...

              Quick Spicy Italian Wrap. 

   Behind the scenes: filling goodness!

Quick Spicy Italian Wrap; Vegan, Gluten-free. Serves one hungry college kid. 

Ingredients 

1. One extra large tortilla or lavash wrap

2. 1/3 cup tvp granules

3. 1/2 tsp Italian seasoning

4. Pinch of chipotle powder

5. 2 tsp bragg's liquid aminos

6. Scant 1/3 cup water

7. 1 cup raw spinach leaves

8. 1/2 cup oil free marinara sauce (I'm loving Engine 2 brand!)

9. Black pepper to taste

Method

1. Lay out your wrap on a large plate. Too with a hearty layer of spinah leaves. 

2. In a medium size bowl, mix TVP, spices, water, and aminos. Nuke 1 minute. When done cooking, mix in marinara and nuke another 40 seconds or until warm. Spread over spinach, too with pepp, and wrap it up, 'yo! Delish and college-friendly ❤️

Around the World Mega Salad.

If you all follow me on Instagram (@thefitveganginger--follow me! Hehe!) you will know my utter OBSESSION with giant salads...I have lovingly termed these gigantic veggie piles "Mega Salads". I've posted a few of my past fave mega salads on the blog, but this one tops them all. The eclectic combination of flavors really makes this salad pop. You've got crisp, tangy, spicy, fresh, and buttery all rolled into one TOTALLY BOMB dish. "Clean out the fridge salad" just became a new fave lunch. 

         Around the World Mega Salad. 

Around the World Mega Salad; Vegan, Gluten-free. Serves one (makes one GIANT salad!). 

Ingredients

1. 8 cups packed fresh spinach leaves 

2. 1 cup canned navy beans (don't sub with great northern or cannellini. Navy beans are essential in this recipe because of their smooth and buttery texture, which other white beans don't provide.)

3. 1/2 medium red bell pepper, chopped

4. 2 T bragg's liquid aminos

5. 1/2 tsp dried basil

6. 1/4 tsp fenugreek powder

7. 1/4 tsp curry powder

8. Pinch mustard powder

9. Onion, garlic, and black pepper to taste

Method

1. Place spinach in a HUGE bowl (DO NOT UNDERESTIMATE BOWL SIZE---I literally eat my salads out of a family size serving bowl...!) and too with red pepper chunks. Add beans and aminos and sprinkle on spices. Eat up! So good. 

Note: because of all the different flavors in this salad, it goes well with almost anything as an addition to make a full meal. Think pita bread, brown rice, hummus on gluten free cracker, you name it. I may or may me have had this with my "Cinnamon Swirl Oatmeal", though....

World's Creamiest Hummus: Spicy Chipotle Plantain Hummus.

Before you go running away (yes, this is quite a strange combo...), hear me out. Hummus is good. Plantains are good. Spicy is good. Combine them all?! Yummmmmmoooooo. And yes-my secret ingredient for lusciously creamy hummus is none other than the glorious plantain.  I LOVE plantains. So incredibly versatile, nutritious, and yummy. When blended, plantains get ridiculously creamy and smooth. Give this hummus a go--you'll be glad you did!

      Spicy Chipotle Plantain Hummus. 

       Creamy. Delicious. NOMS. 

Spicy Chipotle Plantain Hummus; Vegan, Gluten-free. Serves one. 

Ingredients

1. 3/4 c canned chickpeas, drained and rinsed

2. 3 oz. peeled ripe plantain (about 1/4 of a medium; or approx. a 3" slice)

3. Onion and garlic powders, 1/8 tsp each

4. 1/8-1/4 tsp chipotle powder (to taste...depending on your heat preferences!)

5. Cilantro for garnish

Method

1. Combine all ingredients (EXCEPT cilantro) in your mini food processor and blend until super smooth. I added about 1 T water to get things moving. Serve into bowl and garnish with cilantro. Enjoy with raw veggies, pita chips, or tortillas.