Protein Pasta Salad!

What's up with the weather this year? It's crazy! Last week we had 2 feet of snow on the ground...and today it was 59 degrees. But this girl ain't complaining--I HATE winter! Anyway, this warm burst has got me craving Spring...and springtime FOODS! And one of my all-time FAVORITE spring and summer dishes? PASTA SALAD. MMMMMMMMHHHMMMMM. And my Protein Pasta Salad is even better than regular pasta salad (shocking, I know)...because it has an impressive 25 GRAMS OF PLANT PROTEIN PER SERVING/RECIPE! My secret? BEAN PASTA NOODLES. I used a lentil macaroni noodle from the brand "Pasta Legume" which I am OBSESSED with, but I love all the bean pasta brands out there! Explore Asian is another great brand...love their mung bean fettuccine! I know. I just turned pasta salad fit. You love me, I know. Enjoy :)

Protein Pasta Salad!

Protein Pasta Salad! Vegan, Gluten-free. Serves One.


Ingredients
1. 3/4 cup bean-based small pasta noodles (I used lentil macaroni noodles from "Pasta Legume")
2. 1/4 cup chopped red onion
3. 1 cup raw cauliflower florets
4. 1/2 cup sliced grape tomatoes
5. 1/2 cup canned pinto beans, drained and rinsed
6. one stick celery, sliced
7. 1/8 tsp each onion and garlic powder
8. 2 T white vinegar
9. black pepper and dried parsley, to taste
10. salt, to taste

Method
1. Bring a small soup pot of water to a boil on the stove. Add pasta noodles and cook until al dente--NOTE--bean-based pastas cook MUCH faster than grain-based. When the pot begins to overflow, the goods are done!
2. Drain noodles and rinse briefly under cold water.
3. Combine noodles with remaining ingredients and toss well.
4. Spoon pasta salad into a large bowl, cover, and refrigerate 30 minutes for flavors to mingle (or until ready to eat). Serve chilled and enjoy!

Holiday post!: Memorial Day BBQ Pulled Porkless Pizza with Vegan Coleslaw!

Talk about lightbulb recipe moments! This one is a winner winner PIZZA dinner! Sooooooo good and so easy you'll cry. This Memorial Day, opt out of the all-American fat and calorie-laden burger, and choose my super healthy and delish Vegan BBQ pizza. You can thank me later 👌

Memorial Day BBQ Pulled Porkless Pizza. 

         Close up. YASSSSSSS 😍😍😍

Memorial Day BBQ Pulled Porkless Pizzas with Vegan Coleslaw. Vegan, Gluten-free option. Serves one. 

Ingredients

For the pizzas:

1. 2 vegan pita breads (can use gluten free)

2. 2 T BBQ sauce (pre-packaged, or try my "Spicy BBQ Sauce"...find it in my recipe file!)

3. 1 c canned jackfruit, drained

4. 1 tsp braggs aminos

5. Onion, garlic powders

6. Black pepper to taste

7. Dashes of paprika and cumin

For the coleslaw:

8. 3/4 cup shredded green cabbage

9. One small carrot, grated

10. 1/4 cup sliced sweet onion

11. 4 oz. silken soft tofu

12. 2 tsp vinegar

13. 1/2 tsp Dijon mustard 

14. 1/8 tsp each onion and garlic powders

15. Black pepper to taste

16. Dash of braggs aminos

Method

1. Don't let he long ingredient list scare you off--these little fellas are SOOOO simple. Place Pitas on a baking sheet and spread 1 T BBQ sauce on each. Set aside. 

2. Preheat oven to 350. Heat a nonstick skillet over medium heat. "Shred" jackfruit by forcing a form through each piece. You will end up with "shreds" that resemble shredded chicken, or in this case, pork!

3. Place jackfruit shreds in skillet with aminos, splash of water, and all spices. Cook about 5 minutes, till slightly browned (should look like pork). Divide among pizzas and spread evenly. 

4. Place in oven and bake uncovered for 8 minutes. 

5. While pizzas are browning, combine all veggies for slaw in a medium size bowl. In your food processor, combine tofu, vinegar, Dijon, spices (minus pepper), and aminos. Blend until smooth and add to slaw veggie bowl. Add pepper and mix well. 

6. Once cooled, place slaw on top of pizzas and 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. 

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. 

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! 

"Skinny" Tabbouleh.

As you all know by now, I love taking traditional dishes and not only giving them a vegan spin, but making them super un-traditional. I LOVE playing around with grain free dishes just for the fun of it! 

This "Skinny" Tabbouleh is quick and easy, packed with yummy fresh veggies, and delightfully flavorful. Perfect for a side salad of you don't want to use it like tabbouleh. Yum! 

               "Skinny" Tabbouleh. 

 One of my fave ways to use this dish-stuffed grape leaves! Yummers.  

"Skinny" Tabbouleh; Vegan, Gluten-free. Serves one. 

Ingredients 

1. 5 oz. cauliflower florets

2. 1/4 cup choppe red onion

3. 2 tsp minced garlic

4. Handful cherry tomatoes, sliced

5. 1 T white vinegar

6. Onion powder, garlic powder to taste

7. Parsley to taste

Method

1. In your mini food processor, process cauliflower until "rice" consistency. Transfer to medium size bowl and add remaining ingredients. Mix well and use as you wish!

Veggie Delight Burrito.

Burritos. Just the word ignites a passionate love inside of me. I love burritos. As I always say, the bigger the better when it comes to these babies! And boy, this one is big. Really big. 

                Veggie Delight Burrito. 

                 Told you it was big. 

Veggie Delight Burrito; Vegan, Gluten-free option. Serves one. 

Ingredients 

1. One EXTRA LARGE wrap (I used a lavash bread)

2. One medium cucumber, sliced

3. 1/4 cup sliced onion

4. 1 medium carrot, peeled and grated

5. Handful cherry tomatoes, halved

6. 1/4 of a green pepper, slices in strips

7. 1/2 T white vinegar

8. Black pepper to taste

Method

1. Lay out your wrap and layer on veggies in the order listed. Drizzle vinegar over too and sprinkle with pepper. Done! Eat up!