Showing posts with label Meatless Monday. Show all posts
Showing posts with label Meatless Monday. Show all posts

Monday, July 22, 2019

Meatless Monday Slow Cooker Vegan Kung Pao Chickpeas

Can I ask how many of us used the slow cooker this weekend? I couldn't have imagined turning on the oven and I have a/c! However, happiness still ensued by way of this scrumptious (and protein packed) Kung Pao Chickpeas meal... that tastes even better the next day!

  • 1/2 onion - chopped
  • 1 bell pepper - chopped
  • 2 15 oz. cans chickpeas - rinsed and drained
  • 1/4 cup OHSAWA vegan soy sauce
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons maple syrup
  • 2 garlic cloves - minced
  • 1/2 teaspoon ground ginger
  • 1 teaspoon red pepper flakes
  • 1 teaspoon toasted sesame oil
  • Cauliflower rice - grain rice is perfectly fine

  1. Add onion, bell pepper, and chickpeas into slow cooker.
  2. In a small bowl, whisk together the soy sauce, vinegar, maple syrup, garlic, ginger, red pepper flakes, and sesame oil. 
  3. Pour the sauce into the slow cooker and stir well.
  4. Cover the slow cooker and set it to cook for 3 hours on high heat or 6 hours on low heat.
  5. Once the cooking is done, give the chickpeas a stir and serve them warm over rice. 
This is one of those meals that is going to become a favorite. It is real comfort food any time of the year and simply doesn't get an easier to make. As always, Good Eating To You!

Monday, July 15, 2019

Meatless Monday Vegan Thai Curry Potstickers

One thing that I've learned over the years, always have a box of puff pastry and a packet of wonton wrappers in the freezer. This dish is definitely a reason to keep the later on hand! I think about the third week of zucchini harvest, we start looking for ways to use up the zucchini. It's a delicious veggie, but too much of a good thing... However, this easy dumpling recipe is so tasty that you'll be wanting to make it often! It's one of those dishes that's versatile and can be served as a starter or a main meal.


  • 1 Medium Zucchini - Grated (about ½ cup)
  • 1 tbsp. Thai Kitchen Gluten Free Green Curry Paste
  • 1 tbsp. Marukan Seasoned Rice Vinegar
  • 1/4 c. Basil - Finely Chopped
  • 1 Small Onion or 2 Scallions - Thinly Sliced
  • 1 Giorgio Mushrooms - 4 oz. can - Thinly Chopped
  • Nasoya All Natural Won Ton Wraps (30 pack)
  • Kosher salt

Thai Lime Dipping Sauce


  1. Stir together zucchini, curry paste, rice vinegar, basil, mushrooms, and scallions.
  2. Place 1 rounded Tbsp filling in center of 1 wrapper. Using your fingers, lightly wet edges of wrapper with water. Fold in half and press to seal, pleating as desired. Transfer sealed dumpling to floured or parchment-lined baking sheet. Repeat with remaining filling and wrappers.
  3. Add 1 tablespoon salt to large pot of simmering water. In 3 batches, cook dumplings, stirring, until filling is cooked through, 3 to 6 minutes. Using slotted spoon, transfer to paper-towel-lined plate.

Thai Lime Dipping Sauce:
  1. Stir together water, lime juice, soy sauce, green curry paste, and rice vinegar. 
  2. Serve with potstickers.

This recipes is so easily converted shrimp dumplings, which you'll simply want to mince and add to the other ingredients. Hopefully you'll enjoy making and eating this dish. Good Eating To You!

Monday, July 8, 2019

Meatless Monday Slow Cooker Ratatouille

I just took up gardening last year. It is an activity that I definitely arrived at a little bit later then expected. You see, my mother has been an avid gardener my entire life and there are plenty of pictures of a diapered baby me plunked at the edge of the garden. Somehow, I just didn't take to it as one would expect. In my mind, I was way too busy to waste my time on such a silly activity like digging in the dirt. Can I tell you that I was wrong? Very wrong! 

There are far things more satisfying than sticking a seed in the ground, watching something grown and being able to feed family and friends with that something that I grew in my backyard. The awe has not warn off and I hope that it never does. Most especially when the end result is a dish like Ratatouille, filled with veggies that I grew. This dish was inspired by my zucchini. It's the first thing that I've harvested this year and I'm super excited to share this recipe with you. Don't worry if the ingredients don't come from your back yard... there's always next year. 

  • 4 tablespoons olive oil, divided, plus more for drizzling
  • 2 medium yellow onions, diced
  • 1 pound eggplant
  • 1 pound zucchini or summer squash
  • 2 large bell peppers
  • 1 pound tomatoes
  • 4 cloves garlic
  • 2 tablespoons tomato paste
  • 1/2 teaspoon fine salt, plus more for seasoning
  • 1/4 cup coarsely chopped fresh basil leaves

  1. Heat 2 tablespoons of the oil in a large frying pan over medium heat until shimmering. Add the onions, season with salt, and cook, stirring occasionally and adjusting the heat as needed, until completely softened and light golden-brown, about 30 minutes. Meanwhile, prepare the rest of the vegetables.
  2. Trim the eggplant and zucchini, cut into 1-inch cubes, and place in the insert of a 6-quart or larger slow cooker. Trim, core, and cut the bell peppers into 1-inch dice and add to the slow cooker. Core the tomatoes, cut into 1 1/2-inch dice, and add to the slow cooker. Finely chop the garlic and add to the slow cooker.
  3. When the onions are ready, add the tomato paste to the pan and stir to coat the onions. Transfer the onion mixture to the slow cooker. Add the remaining 2 tablespoons oil and 1/2 teaspoon salt. Stir to coat all the vegetables.
  4. Cover the slow cooker and cook until the vegetables are extremely tender, 4 hours on high or 5 to 6 hours on low. If you'd like to cook off some of the excess liquid in the slow cooker, cook uncovered for the last 30 minutes.
  5. Stir in the basil and taste for seasoning, adding more salt as needed. Drizzle with more olive oil before serving if desired.

While I may have only recently taken up gardening, I've been cooking for a very, very long time. Below are the kitchen gadgets that I've found to work well!


Measuring Spoons and Cups -  U-Taste 12 Piece Measuring Cups and Spoons Set

Ratatouille is a veggie dish, but don't let that stop you from adding your favorite protein -- on another day -- and if you're wondering about gardening, there are 1000's of easy guides to get you started including ways to grow vegetables and herbs in your apartment! Hopefully you enjoy this recipe and as always Good Eating To You!

Monday, June 17, 2019

Meatless Monday 30-Minute Ravioli Casserole

Ravioli Casserole? Really? I know. But, you seriously have to try this because this creation even surprised me! When I'm in the kitchen and I'm super focused on cooking, I think about "flavor friends." You know, all of those spices, herbs or fruits that just absolutely enhance a dish. This dish is so, so good with the lemon and the thyme that you'll want to have seconds. Plus, it comes together so easily and on a Monday no less! If you worried about the humidity, oh I get it as I'm eating my second fruit bar at 9:30 am, however you'll only be turning on the oven for 30 minutes.

  • 2 cups low-sodium chicken broth
  • 1/2 cup zinfandel (or whatever wine that you have on hand -- excluding red)
  • 2 tablespoons cornstarch
  • 2 cloves garlic, minced
  • 1/2 teaspoon dried thyme
  • 1 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 pounds frozen cheese ravioli
  • 1 medium lemon, thinly sliced and seeds removed
  • 2 tablespoons unsalted butter, cut into small pieces
  • 1 cup frozen peas
  • parsley for sprinkling


  1. Preheat to 400°F.
  2. Place the broth, wine, cornstarch, garlic, thyme, salt, and pepper in a 9x13-inch baking dish (this is the one I use) and whisk until the cornstarch is fully dissolved.
  3. Add the ravioli and arrange in an even layer. Place the lemon slices over the ravioli. Dot the top of the casserole with the butter. Cover the baking dish tightly with aluminum foil.
  4. Bake for 30 minutes. Uncover and sprinkle with the peas. Bake uncovered until the sauce bubbles around the edges, about 10 minutes more. Sprinkle with the parsley and let sit 5 to 10 minutes for the sauce to thicken slightly before serving.

As with most of the recipes that I share, you can easily add a protein like shrimp or chicken. But I found that this dish was super satisfying all on its own. However you decide to create this dish -- Good Eating To You!

Monday, June 10, 2019

Dessert Time Vegan Brownies and Italian Mini Lemon Cake

Who says that Meatless Monday has to be all about dinner? Not me. Especially not when my sweet tooth rears its head. I've stopped trying to fight those cravings and started to go with the flow. But because it's a Meatless Monday, I'm sharing two delish vegan desserts that are so satisfying and allow you to still support the spirit of the day.

This first recipe was a complete surprise. Utilizing avocado in place of egg? Sounds weird, but it works. The latter recipe replaces regular eggs with chia eggs. Chia eggs are super easy to prepare and the recipe for that is listed below.

Vegan Brownies


  • Cooking spray
  • 2 ripe medium avocados, diced
  • 3/4 cup packed brown sugar
  • 1/2 cup unsweetened natural cocoa powder
  • 1 teaspoon baking powder
  • 1/4 teaspoon kosher salt
  • 1/2 cup all-purpose flour


  1. Preheat oven 350°F and prepare  8x8-inch baking pan with cooking spray.
  2. Place the avocados, brown sugar, cocoa powder, baking powder, and salt in the bowl of a food processor. Pulse until smooth  - approx. 15 pulses.
  3. Add the flour, then pulse until the flour is completely incorporated approx. 10 pulses.
  4. Transfer the batter to the pan.
  5. Bake until the edges pull away from the sides of the pan -- about 45 minutes.
  6. Cool completely before serving.

Chia Eggs

Mix until well combined. Replaces one (1) egg

Mini Bundt Italian Lemon Cake

  • 3/4 c  flour
  • 1 teaspoon baking powder
  • 3/4 c sugar
  • 2 chia eggs (see recipe above)
  • zest one lemon
  • 2 tablespoons lemon juice
  • 3/4 c. safflower oil
  • 3/4 c. almond milk

  1. Pre-heat oven to 350F and prepare a 7 inch cake or Bundt pan. (I use this one)
  2. In a small bowl whisk together the flour and baking powder.
  3. In a large bowl beat on low to medium speed sugar and chia eggs until very fluffy and light. 
  4. Add the zest, juice, oil and almond milk, beat until combined. Then add the flour mixture and beat on low speed until smooth.
  5. Pour into prepared cake pan and bake for approximately 40 minutes or until toothpick comes out clean.
  6. Let cool in pan then remove to a cake plate.

I hope that these recipes satisfy any cravings that you're having. I made the Italian Lemon Cake this morning for breakfast and it is absolutely one of my favorite foods for anytime of the day! Good Eating To You!

Monday, May 20, 2019

Meatless Monday: Butternut Squash with Asparagus, Ricotta, Lemon & Thyme

Did y'all miss us? We missed you! Lots! But, we are back and have one of the most delicious recipes for butternut squash. With the weather bound for yet another 80°F day, no one will want to stand over the stove top and this recipe comes together with a small amount of prep and one sheet! Did we mention that it is so completely satisfying?


  • 1 Medium Butternut Squash (you can absolutely sub whatever squash you have)   
  • 1 pound asparagus (you can use frozen)
  • 3/4 cup ricotta
  • 1 clove garlic, finely chopped
  • 1 teaspoon thyme leaves (fresh is great, but dried is completely fine)
  • Salt and pepper
  • 3 tablespoons walnuts nuts, toasted
  • 1 lemon, juiced and zested
  • Olive oil
  • Salt and Pepper


  1. Preheat oven to 375°F.
  2. Cut the squash in half, scrape out the seeds, and brush with olive oil.  Place cut-side down on a baking tray and place in the oven to roast for about 35 minutes.
  3. Prepare the asparagus by snapping off the woody ends and slicing the stalks on a diagonal into 2-inch pieces. If you're using frozen, defrost and then cut. 
  4. Combine the lemon zest, 2 tablespoons of lemon juice, thyme leaves, and ricotta in a large bowl. Sprinkle with salt and pepper to taste. Set aside. 
  5. After the squash has roasted, allow to cool for about 10 minutes and scoop out into a bowl. 
  6. Using the same tray, add the asparagus and garlic. Return the tray to the oven and roast another 10 minutes, until the asparagus is bright green and starting to char in places and when the squash is easily pierced with a fork. 
  7. Allow the asparagus to cool slightly and transfer to the bowl.  Add in the ricotta. Mix squash, asparagus, and ricotta, season to taste with salt and pepper, and spoon into a serving dish.

We made this for Mother's Day and thought that there would have leftovers to freeze. No such luck! While this is a Meatless Monday Meal, you can easily add chicken or shrimp (on another day) and don't be afraid to make this your own dish by changing up the type of squash or adding more veggies. Good eating to you!

Monday, April 1, 2019

Vegan Granola For Your Soula

Have you ever heard of Silan? I just found out about this gift of deliciousness and couldn't wait to share it with all of you! So, you may be asking, "What is Silan?" I'm so glad that you asked. Silan is date syrup. Isn't that kinda crazy?!? It's also a fatastic alternative to honey and pack with nutrients like iron, potassium, copper, magnesium, and manganese. Silan fits into vegan, Paleo, kosher, dairy-free and gluten-free diets. Souns good doesn't it? Okay, moving on to the recipes.

Eve's Vegan Granola

  • ½ cup Soom Silan
  • ½ cup brown sugar
  • ½ cup safflower oil
  • 2 tsp vanilla
  • 8 cups old fashioned oats
  • 1 cup sunflower seeds
  • 2 cups almonds
  • 1 cup shredded coconut (toasted)
  • 1 cup dried cranberries
  • 1 cup raisins
  • 1 cup dates (pieced)

  • 13 x 9 ½ x 2 Baking Pan

Preheat oven to 350°. Pour oats, sunflower seeds and almond into baking pan. Mix gently. Slowly heat Silan, brown sugar safflower oil and vanilla on stove, over a low heat and stir occasionally until mixed. Pour over oat mixture. Add coconut and make sure that mixture is even in pan. Bake for 20 minutes, stirring often to ensure even browning of granola. Remove from oven and add cranberries, raisins and dates. Let cool completely and place in an airtight container. Enjoy with Daiya yogurt!

I caution that you should keep a close eye on the shredded coconut when toasting because it burns easily. Also, you really need to stir the granola about every five minutes for an even bake, and lastly … this is delicious and makes the perfect breakfast or snack or even dinner so you can expect your granola to disappear rather quickly.

Good eating to you! 

Monday, March 11, 2019

Meatless Monday Classic Vegan Falafel

So, an interesting thing happened over the weekend. I finally made falafel. I know that it's weird that I'm just now getting around to making one of the easiest dishes. If I'd known how incredibly easy falafel was to make, I would have made it long ago. I think that because I opted to oven-fry versus deep-fry, it made the whole experience that much better. 

Prior to my endeavor into the world of falafel making, I did my due diligence and researched the basics. One issue that I'd repeatedly read was regarding the falafel falling apart and I had zero problems. I believe that the problem lies within the chickpeas. I used canned that I drained and placed in the fridge overnight. Anyway, read on for this absolutely scrumptious and incredibly healthy meal that comes together in 30 minutes!

  • 1 (15-oz.) can chickpeas, drained and refrigerated overnight
  • 3 cloves garlic (minced)
  • 1 shallot (minced)
  • 2 tbsp parsley
  • 1 tsp ground cumin
  • 1 tsp ground coriander
  • 2 TBS all-purpose flour
  • salt and pepper to taste
  • 3 tbsp SUNVELLA Safflower Oil -- for oven frying
  • 1/2 tsp. water

Vegan Yogurt Sauce
  • 1/2 C. Daiya Greek Plain Yogurt Alternative
  • 1 tbsp lemon juice
  • 1 tbsp olive oil
  • 1 tbsp dill
  • salt and pepper to taste

Tahini Sauce


Preheat oven 380°F (190°C)

In a deep dish oven pan, place 3 tbsp SUNVELLA Safflower Oil and place in oven.

Combine chickpeas, garlic, shallot, parsley, cumin, coriander, and flour and season with salt and pepper. Blend in a food processor until mixture resembles a paste (don't over processes).

Using a scoop, form into l balls that are about 2" in diameter. If you have to use your hands for rounding, dampen them a little and the mixture won't stick.

Carefully place falafel in pan and bake for 15 minutes, turning every 5 minuets to ensure even browning.

Remove from oven and transfer to a paper towel. Season to taste.


Vegan Yogurt Sauce -- In a medium bowl add ingredients and whisk together.

Tahini Sauce -- In a medium bowl whisk together ingredients keeping in mind that that water should be warm and you may need to add more water to get your desired consistency.

This recipe yielded 10 falafel. You can serve the falafel in pita with lettuce, tomatoes, and cucumber or alone with sauce on the side! 

Good Eating To You!

Monday, March 4, 2019

Meatless Monday Slow Cooker Vegan Coconut Lentil Curry

This recipe first appeared on 1/28/19

Did everyone enjoy last week's Polar Vortex? Well, gear up because it's back with a vengeance! Truth be told, we actually like a day of two of really cold weather. Have you ever noticed the quite, peacefulness when it is way too cold to go out? It can be kind of relaxing to cozy up with good food and friends. Of course, ask us on Thursday how we're feeling about the cold and guaranteed that we will be so over every aspect of winter! But for now, we're enjoying the weather and cooking up hearty, heartwarming meals like Vegan Coconut Lentil Curry. This is sooooo easy to do and completely satisfying!

Slow Cooker Vegan Coconut Lentil Curry

Prep time: 10 minutes - Cooking Time: 6-8 hours


  • 1 (28-ounce) can diced tomatoes w/chilies
  • 3 cups vegetable broth
  • 2 cups dried lentils
  • 1 medium onion (chopped)
  • 3 cloves garlic (minced)
  • 1 tablespoon curry seasoning
  • 1 teaspoons kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1 (14-ounce) can Trader Joe's Organic coconut milk
  • Cooked rice - for serving


  1.  Place the tomatoes, broth lentils, onion, garlic, curry seasoning, salt, and pepper in   the slow cooker and stir to combine. 
  2.  Cover and cook on low until the lentils are tender and most of the liquid is absorbed -  -  6 to 8 hours. 
  3.  Before serving, stir in the coconut milk and let sit for 15 minutes.  
  4.  Serve over rice!

We made this on Saturday and thought that there would have leftovers to freeze. No such luck! It's an easy Meatless Monday Meal because you can toss everything in the slow cooker and go on with your day. By the way if you manage to have leftovers, this will freeze quite nicely for up to 2 months. Good eating to you!

Monday, January 7, 2019

Meatless Monday Veggie Nut Loaf Sliders With Spicy Sauce

Hello Beautynistas and Suavies alike! Happy Meatless Monday! We thought that we'd bring you all something a little different today and we think that it'll be worth your time. Okay, well you know how sometimes happy accidents happen? This meal is definitely one of those moments. Mother TME had sent over her world famous Veggie Nut Loaf and we had spicy sauce in the fridge from the evening before, as well as slider buns in the pantry and a star was born. This recipe is the perfect alternative to conventional sliders and we challenge you to not love them just as much!

While the recipe for Veggie Nut Loaf is a little time consuming (Prep Time 1 hour and Total Time 2.5 hours), you can freeze it for up to 12 months. So make it once, cut the loaf into portions and freeze for a quick and delicious meatless dinner.

Veggie Nut Loaf

  • 1 1/2 cups cooked Jasmine rice
  • 1 cups toasted pecans
  • 1/2 cup toasted walnuts
  • 1 cup cashews **(finely chop the nuts)
  • 1 large sweet onion, finely chopped
  • 1 cup mushrooms, finely chopped
  • 2 1/2 cups carrots, finely chopped
  • 1 14 oz can chickpeas, finely chopped
  • 3 garlic cloves, minced
  • 1 T. butter
  • 1 T. olive oil
  • 1/2 t. Kosher salt
  • 1/2 t. thyme
  • 1/2 t. oregano
  • 2 t. basil
  • 1 t. parsley
  • 1/2 cup zinfandel wine
  • 4 eggs, beaten
  • 1 cup Jarlsberg cheese, grated
  • 1 cup Monterey Jack cheese, grated
  • 1 cup Parmesan cheese, grated

Preheat oven to 350. Cook rice. Toast pecans and walnuts. Chop nuts finely. Cook onion in butter  and olive oil until translucent. Season with salt, add garlic, chopped mushrooms, dried mushrooms, herbs. Add carrots, mushrooms, garlic and wine. Cook on medium heat approximately 5 minutes. Add salt and herbs. Reduced heat and cook until the wine has been absorbed. Combine with rice, nuts, eggs, cheeses, and chickpeas. Lightly coat a loaf pan. Fill and bake at 350 until top is golden and firm -- about 1 hour to 1 and 15 minutes. Let loaf sit for 15 minutes before removing to cool completely for freezing or to serve.

Spicy Slider Sauce

  • 6 tablespoons unsalted butter
  • 1/2 cup Frank's Hot Sauce
  • 2 tablespoons honey
  • 2 tablespoons brown sugar
  • 1 1/2 teaspoons garlic powder
  • 1 teaspoon salt
  • 1/4 teaspoon black pepper

Combine the butter, hot sauce, honey and brown sugar in a saucepot. Stirring constantly, bring to a boil and cook until the mixture comes together, 2 to 3 minutes. Remove from the heat. Add the garlic powder, salt and pepper, and stir until smooth.


12 slider buns, Veggie Nut Loaf, Spicy Sauce and Pickles 

Cut the Veggie Nut Loaf into 3-inch squares. Pour the sauce over the slices and toss to coat. Place each piece onto a slider bun and add a pickle chip. Serve warm.

We hope that you love this recipe and these sliders as much as we do! Good eating to you!