Creamy cashew cheese and a layer of pesto tucked under a blanket of roasted sweet cherry tomatoes all settled into a free-form, fuss-free flaky galette crust makes for an easy, pretty, and super delicious meal.Continue reading “Vegan Cherry Tomato Galette with Pesto and Cashew Cheese”
Juicy, toothsome portobellos rest on top of a savory salad of roasted broccoli, chickpeas, nutty grains and tart apple tossed with fresh lemon and basil dressing. The components for the salad are easy to prepare ahead of time so this nutritious and delicious meal comes together in a snap. Continue reading “Portobello, Broccoli, Chickpea and Grain Salad with Fresh Lemon Basil Dressing”
Comforting noodles swimming in a creamy, savory and nutritious sauce studded with roasted tomatoes and topped with a crispy “buttery” breadcrumb topping. We’re blending ready-made Romesco or Marinara sauce with a creamy cashew base to bump up the nutrients and to get things extra lush, which also means this meal comes together in a snap! Continue reading “Creamy Pasta with Roasted Tomatoes and Crispy Topping”
Crispy Purple Sweet Potatoes Wedges with Guacamole
Check out the gorgeous color of these tubers! This is the first thing I ever made with purple sweet potatoes. When I saw them at the grocery store, I was immediately attracted to them as they were such a stunning shade of purple. When they bake, they do mellow out a bit to almost a burgundy but still beautiful nonetheless. For anyone wondering like I had before trying them, I can’t detect any difference in flavor between these and the more common orange sweet potatoes.Continue reading “Crispy Sweet Potato Wedges with Guacamole”
While this quiche is great anytime, it is a really great option when hosting a brunch where you have a bit of mixed crowd in terms meat eaters and vegetarians. Continue reading “Asparagus, Leek and Tempeh Bacon Quiche”
Say hello to one of your new favorite salads, with all the right flavor and texture notes being hit! Roasted veggies and fresh kale are tossed with an avocado Caesar dressing, and then sprinkled with bright red cabbage shreds, sunflower seeds and tempeh bacon. This makes a great prep-ahead lunch, just keep the dressing air-tight and separate until serving.
A savory chickpea stew is nestled beneath flaky biscuits. This nourishing and comforting meal is a real crowd-pleaser! Continue reading “Chickpea Pot Pie with Flaky Biscuits”
Colcannon, or Irish mashed potatoes, is baked over a hearty stew filled with veggies and seasoned tempeh swimming in a delicious mushroom stout gravy. Continue reading “Colcannon & Stout Shepherd’s Pie”
Elegant AND easy? Yes, please! Serve warm for a quick dinner and pack up the rest to eat chilled for lunch the next day.
It’s funny how pasta shape can impact a dish. While I’ve always enjoyed eating noodles, we’ve been eating them much more often since having kids. I dress them up with so many combinations of sauces, veggies, nuts, and legumes. While our kids love this, it just feels a little fancier than say mac and cheeze and it I think it’s because the orzo is such an elegant shape. There’s cheezy flavor here with by adding nutritional yeast, garlic and olive oil are the background flavors, the cranberries give a burst of sweetness and tartness, while the asparagus and lemon make this dish fresh and bright. Add a sprinkle of toasted almonds, you’ve got a bit of crunch I hope you enjoy this easy recipe, and perhaps it’ll become part of your meal rotation like it has become part of ours!
Lemon Orzo with Asparagus, Cranberries and Almonds
- 1 cup orzo, uncooked
- 1 lb asparagus, trimmed and cut into 2" pieces
- 1/4 cup nutritional yeast
- 1/4 cup dried cranberries
- 4 tbsp olive oil
- 4 cloves garlic, minced
- zest from 2 lemons
- 2 tbsp lemon juice
- 2 tbsp toasted, sliced almonds
- 1 tsp salt (or to taste)
- pinch crushed red chili flakes, if desired
- Prepare the orzo according to package directions, popping the dried cranberries in to soften during the last 2 minutes of cooking. Drain.
- While the pasta is cooking, heat 1 tbsp olive oil a large cast iron pan or skillet over medium heat. Add the asparagus and sauté for about 6-8 minutes until bright green and cooked but still a bit crisp and not browned, tossing in the minced garlic during the last minute of cooking.
- Add the cooked orzo, cranberries, lemon zest, lemon juice, nutritional yeast, remaining olive oil, salt and chili flakes. Toss to coat. Serve with a sprinkle of toasted almonds.
This salad is a spin on one my mother made for us when we were kids. It’s even better the next day so if you’re looking for nutritious and delicious lunch ideas for the week ahead, prepare this one tonight and you’re good to go! Continue reading “Sautéed Veggie, Quinoa and Lentil Salad with Basil and Lemon”