Primavera Roasted Vegetables

Primavera Roasted Vegetables

• What's in it?

Red onion, zucchini, carrots, broccoli, asparagus, small cherry tomatoes, dried herbs (basil, thyme, oregano or a mixture like herbs de Provence or Italian seasoning), coconut oil (refined), salt, pepper, fresh herbs to garnish (parsley, basil)

• Want the recipe? CLICK HERE.

• Where did I find it?

Oatmeal with a Fork, Roasted Vegetable Pasta Primavera

• Why do I like it?

This is the perfect recipe when you want a colorful mix of spring vegetables.  It is simple to put together with whatever you have on hand.  You can swap out any veggie, use white onions or shallots and mix it up with the dried and fresh herbs.

I found this recipe when I was searching for a spring roasted vegetable dish to use as a side to some creamy pasta I was making.  The original recipe is for a pasta primavera but I used the vegetables as a stand alone dish.

• Any recipe notes or tweaks?

I wanted to use asparagus, so I swapped it for the yellow squash.  I used a dried herb blend and refined coconut oil instead of olive oil. Additionally, I omitted the parmesan cheese and pasta from the original recipe as I wanted to serve these on the side of a pasta with a lemon cashew cream and have this be a non-dairy dish.

Organic Greens with Sautéed Dates and Almond Feta

Organic Greens with Sautéed Dates and Almond Feta

• What's in it?

Organic romaine, Medjool dates, olive oil, salt

blanched almonds, lemon juice, olive oil, garlic, salt, water

• Want the recipe?

Date recipe - Renee Erickson's Sautéed Dates, Food 52, Genius Recipes

Almond Feta - Click here.

• Why do I like it?

The almond feta is tart, tangy and so similar to dairy feta cheese.  There are so many uses for this cheese.  As a spread on crackers, on pasta or just about anywhere you would use feta.  It has a soft consistency so keep that in mind if you swap it for cubed or grated feta.

I was making salad one night and wanted to use the warm dates.  I happened to have the almond feta in the fridge and decided to put the two together.  Instead of dressing, I simply squeezed fresh lemon over the salad.

• Any recipe notes or tweaks?

No changes on the date recipe, it is great as is!

I made a few adjustments to the almond feta:

Omitted the herb olive oil drizzle on the top.

Baked in a glass baking dish or large ramekin at 400 degrees for 25 minutes.

Almond Feta Cheese

Almond Feta Cheese

• What's in it?

blanched almonds, lemon juice, olive oil, garlic, salt, water

• Want the recipe?  Click here.

• Where did I find it?

Almond Feta - Food.com, I Wish I Could Cook, Vegetarian Times, April 2009

• Why do I like it?

The almond feta is tart, tangy and so similar to dairy feta cheese.  There are so many uses for this cheese.  As a spread on crackers, on pasta or just about anywhere you would use feta.  It has a soft consistency so keep that in mind if you swap it for cubed or grated feta.

I was making salad one night and wanted to use the warm dates.  I happened to have the almond feta in the fridge and decided to put the two together.  Instead of dressing, I simply squeezed fresh lemon over the salad.

• Any recipe notes or tweaks?

I made a few adjustments to the almond feta:

Omitted the herb olive oil drizzle on the top.

Baked in a glass baking dish or large ramekin at 400 degrees for 25 minutes.

Spiralized Carrot + Beet Salad

Spiralized Carrot + Beet Salad

• What's in it? 

Carrots, beets, arugula, romaine lettuce, avocado, lime juice

• Want the recipe?  CLICK HERE.

• Where did I find it?

Young and Raw, 1 Day Super Green Detox

• Why do I like it?

This is a very easy, fresh and very healthy simple salad.  You could swap out any greens that you like for the arugula and romaine.  I always have carrots and beets in my fridge so I can put this together without having to do a complicated shopping trip.

Fresh lime is a great stand in for heavy dressing.  It is so light and fresh.  You feel so good after eating this salad.

• Any recipe notes or tweaks?

I added carrots.  Additionally I decided to spiralize the vegetables to give this a fun spin!  

Chocolate Mint Iced Tea

Chocolate Mint Iced Tea

• What's in it?

Loose leaf tea, water, liquid vanilla stevia

• Want the recipe? Click here.

• Where did I find it?

The Spice Way LA, store online site

• Why do I like it?

Update - the store has sadly closed. They no longer carry the tea in their online store. I am attaching a link to Amazon for chocolate mint loose leaf tea instead. Click here for other tea options.

I like this one because it is so unique, the flavors are perfect together.

Nut Loaf

Nut Loaf

• What's in it?

Sunflower seeds, flax, almonds, oats, chia seeds, psyllium husks, salt, maple syrup, coconut oil, water for the recipe by My New Roots.

Psyllium husk, apple sauce, rolled oats, walnuts, sunflower seeds, chia seeds, flaxseed, sesame seeds, salt for the recipe from mindbodygreen.

• Want the recipe?  Click here.

• Where did I find it?

My New Roots, The Life-Changing Loaf of Bread

Mindbodygreen, Easy Psyllium Nut and Seed Bread

• Why do I like it?

When I saw the name for this recipe, The Life-Changing Loaf of Bread, I knew I just had to try it.  I find it is more like a nut loaf than bread.  It is best sliced and toasted.  

The recipe pictured above comes from the beautiful site My New Roots.  I have also tried the recipe from the link on mindbodygreen which is very similar. The prep is straightforward.  You combine the ingredients, allow to sit for a while, then bake.  

• Any recipe notes or tweaks?

I used 1/4 cup ground flax instead of 1/2 cup whole flax seeds.  Used almonds instead of hazelnuts and roughly chopped them. 

Coconut Bacon

Coconut Bacon

• What's in it?

Flake coconut, coconut aminos, maple syrup, liquid smoke (optional), salt, paprika

• Want the recipe?  Click here.

• Where did I find it?

Oh She Glows, Smoky Coconut "Bacon"

Clean Food Dirty Girl, Coconut Bacon

• Why do I like it?

It is hard to describe the flavor of this treat.  It is similar to bacon crossed with barbecue potato chips.  I made these for my family and they devoured them!    You can use in place of bacon on salads, baked potatoes, to top vegetables or on their own.

• Any recipe notes or tweaks?

This recipe is actually a combination of two recipes I found online, Oh She Glows and Clean Food Dirty Girl.  I tweaked the measurements and techniques from each.

Roasted Vegetables + Chickpea Stew + Quinoa

Roasted Vegetables + Chickpea Stew + Quinoa

• What's in it?

Cauliflower, butternut squash, shallots, fennel, carrots, onion, sweet potato, tomato paste, chickpeas and aquafaba (brine from the can of chickpeas), vegetable broth, salt, coconut milk (full fat), quinoa

• Want the recipe?  Click here.

• Where did I find it?

This recipe was created by my good friend, Erika Novick!  We prepared it together to document, measure and type it out in recipe form.

• Why do I like it?

This is a hearty, warming and satisfying dish!  It is great for left overs and beautiful enough to serve to company.  The sauce is light and flavorful at the same time.  There are three parts to this recipe, roasting the vegetables, cooking the quinoa and making the sauce.  If desired, you could prep the vegetables in advance or roast in advance.  You could make the sauce at another time to keep on hand in the fridge.  Quinoa also could be made in advance to be added when you are ready to serve the dish.

• Any recipe notes or tweaks?

Since this is an original recipe - I followed it as is.  You could swap out the quinoa for the grain of your choice.  Additionally,  you could swap out any root vegetables like turnip, parsnip, kohlrabi, etc. as desired.

Cacao Maca Smoothie Bowl

Cacao Maca Smoothie Bowl

• What's in it?

coconut water, frozen blueberries, frozen banana, fresh spinach (or chard), raw cacao powder, maca powder

Toppings – raw sunflower seeds, coconut shreds, cacao nibs, toasted granola

• Want the recipe?  Click here.

• Where did I find it?

I made this one up using measurements I found in several different smoothie recipes I have tried.  

• Why do I like it?

I stumbled on this one by accident one day.  I had tried a recipe for a smoothie with maca and I really liked it.  I have been trying to incorporate more maca into my diet for the health benefits so I decided to add it this basic smoothie formula and I have been making it every day since!

This became a bowl when one day when it was so thick I had to use a spoon!  The toppings were inspired from Clean Food Dirty Girl Facebook group when someone suggested the sunflower seed/coconut combo as a smoothie topping.  I added the cacao nibs.

Roasted Cauliflower with Olives

Roasted Cauliflower with Olives

• What's in it?

Cauliflower, fresh thyme, shallot, tahini, salt, pepper, lemon juice and zest, garlic, kalamata olives

• Want the recipe?  Click here.

• Where did I find it?

Elana's Pantry, Chicken with Cauliflower and Olives

• Why do I like it?

The cauliflower is a nice balance to the lemon and tart olives.  The flavors compliment each other to create a well rounded dish.  Served with some type of grain, this is a great meal!  It is also delicious cold/room temp so you can have some the next day.

• Any recipe notes or tweaks?

I wanted to make this recipe vegan so that meant omitting the chicken.  I also wanted to make it whole food, plant based so that meant omitting the oil.  Instead, I subbed tahini.  I added the thyme to the sauce instead of using springs.  I minced the garlic and added it to the sauce instead of slices.

Chickpea Curry Chana Masala

Chickpea Curry Chana Masala

• What's in it?

cumin seeds, red onion, fresh ginger, garlic cloves, tomatoes, garbanzo beans, coriander powder, turmeric powder, red chili powder, garam masala, salt
 

• Want the recipe?

Molly Patrick's blog, Clean Food Dirty Girl, Oil Free Chana Masala (Chickpea Curry)

• Why do I like it?

First of all, I love Indian food and spices, but have never made any at home.  This dish was as satisfying as any - and you don't for a minute miss the meat!  It is a hearty main dish which goes well with quinoa or other grains.  

This is an easy "one pot" meal.  Leftovers are great!  I like to garnish with cauliflower sour cream.

• Any recipe notes or tweaks?

No tweaks needed here!  I did add the cauliflower sour cream garnish.  It would also be good with cashew sour cream or non-dairy raita sauce.

Pad Thai Noodles with Butter and Oven Roasted Tomatoes

Pad Thai Noodles with Butter and Oven Roasted Tomatoes

• What's in it?

Noodles (I like Explore Cuisine brown rice, organic pad thai), tomatoes, Miyoko's Vegan Butter, salt, pepper

• Want the recipe?  Click here.

• Where did I find it?

This is a simple recipe I came up with in my kitchen!  I had read great reviews about Miyoko's Vegan Butter and finally found some at my local Trader Joe's.  Once I tasted it, I thought it would work well melted on pasta. I had some left over pad thai noodles in the fridge and some left over roasted tomatoes as well. So I put all these together and came up with this simple, tasty dish!

• Why do I like it?

What could be more comforting than a plate of pasta with butter?  There are vegan options for butter substitutes, but none can compare to Miyoko's creation.  The flavor is wonderful, it melts beautifully, although it does stay relatively firm out of the fridge.

The roasted tomatoes add the right amount of acid to balance out this simple dish.  You could probably add in any vegetable of choice or fresh herbs or fresh lemon juice as well.

Lentil Chili

Lentil Chili

• What's in it?

dried brown lentils, dried red beans, yellow onion, carrot, bell pepper, garlic, smoked paprika,
chili powder, coriander, cumin, dried oregano, allspice, cayenne, salt, Coconut Aminos, canned diced tomatoes, tomato paste, water, frozen corn
 

• Want the recipe?

Molly Patrick's blog, Clean Food Dirty Girl, Lentil + Red Bean Chili

• Why do I like it?

This is a hearty, satisfying chili that any meat eater would also love.  You can make it as spicy or mild as you like.  It is a great one pot meal.  Leftovers can be eaten for days or frozen.  You can serve over salad as I did above, over pasta or even a baked potato.

• Any recipe notes or tweaks?

I used red pepper instead of green because I like the flavor better.  I also omitted the allspice.  I use a bit less garlic, about half of what the recipe calls for.  I also used half the amount of cayenne as I wanted a milder flavor.

Cauliflower Sour Cream

Cauliflower Sour Cream

• What's in it?

Cauliflower, cashews, rice vinegar, salt, water

• Want the recipe?

Molly Patrick's Blog, Clean Food Dirty Girl, Cashew Cauliflower Cream

• Why do I like it?

This recipe is a great substitute for dairy sour cream.  The texture is creamy and light.  The flavor is tangy, you don't taste the cauliflower at all.  It is a versatile sauce to be used whenever you would have used sour cream.   You could also eat it as a pasta sauce.  I love it on lentil chili and chickpea curry as pictured above.  (Click here for lentil chili and click here for chickpea curry).

• Any recipe notes or tweaks?

Make sure you soak the cashews in advance.  Since this posting, the author has revised the recipe where she has you soaking the cashews for 10 minutes instead of overnight. You can also simmer the cashews for 15 minutes to soften them up.  Cook the cauliflower until it is mushy, you can't really overcook it for this recipe.  Keep blending and stop and scrape the blender - it will get creamy, just have patience!

Gluten Free Quinoa Flat Bread Pizza

Gluten Free Quinoa Flat Bread Pizza

• What's in it?

Crust - quinoa, water

Lemon Alfredo Sauce - Cashews (raw, unsalted), cauliflower, plant milk (unsweetened), nutritional yeast, lemon juice, garlic powder, salt, pepper

Vegetable toppings - oven roasted tomatoes, salt, pepper (no oil), fresh arugula

Nut based parmesan - walnuts, nutritional yeast, garlic powder, salt

• Want the recipe?

Quinoa flat bread crust - Savy Menke, The Microvore Diet

Lemon Alfredo Sauce - click here

Walnut Parm - Clean Food, Dirty Girl, Walnut Parm

• Why do I like it?

Pizza is one of those things that are hard to replicate without gluten or dairy.  You really have to change your expectations when considering a vegan, gf pizza.  This crust is very satisfying, crunchy edges, soft middle.  You can vary the thickness to your liking depending on how you spread out the batter.

You can make most of the elements in advance so assembly will not take too much time.  The lemon Alfredo can be made a few days ahead and stored in the fridge.  Any leftover sauce is fantastic on pasta or steamed vegetables.  The walnut parm will keep for at least a week so that can be ready as well.  Tomatoes can be roasted up to 3 days in advance.

The combination of these flavors really comes together to create a delicious meal.  You could experiment with other green vegetables, mushrooms, other sauces, other nut cheeses or spreads so the possibilities are endless!  I plan to try it with cashew cream cheese or almond feta or even cashew sour cream.  I will post different combinations as I discover them!

This recipe has no oil, dairy, gluten, chemicals or anything other than whole foods! 

• Directions to put it all together!

2 days ahead - make the walnut parm according to the recipe directions.

2 days ahead - roast the tomatoes.  Use your favorite type of tomato and cut into desired shape, rounds, wedges or leave cherry tomatoes whole. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Place the tomatoes on the sheet and sprinkle with coarse salt and pepper.  Roast in oven until beginning to brown, about 30 minutes.  When done, remove from oven, allow to cool then peel off paper and store in an air tight container in fridge.

1 day ahead - soak the quinoa in water per the recipe instructions.

1 day ahead - make the lemon Alfredo sauce according to the recipe instructions (note - you might want to use a bit less water so the sauce will be thicker for the pizza topping).

The big day - or the day you finally want to make and eat your pizza!  Make the quinoa flat bread according to the recipe instructions.  When the flat bread is ready, remove from but don't turn off the oven.  Allow the flat bread to cool enough to peel off parchment.  Once cool enough to handle, cut flat bread into wedges or desired shape.  Spread white sauce on bread - the amount depends upon how much sauce you like on your pizza.  Place the prepared tomatoes on top.  Put the pizza back into the oven until it is warmed through, about 10 minutes.  Remove from oven and place fresh arugula on top.  Finish by sprinkling with walnut parm.  Enjoy!

Quinoa Flat Bread

Quinoa Flat Bread

• What's in it?

Quinoa, water

• Want the recipe?

Savy Menke, The Microvore Diet

• Why do I like it?

Who doesn't like simple recipes that only have two ingredients, are easy to make and taste great?  This one delivers on all fronts.  The technique is super simple, just soak the quinoa in water overnight and then blend - no rinsing necessary.  You do have to have a high powered blender to get a creamy dough.  Best thing is - gluten free, organic and quick!

• Any recipe notes or tweaks?

One time I made this recipe and the quinoa was soaking in a bowl with a tight lid and it sprouted!  I used it anyway as the sprouted grain has even more health benefits.  As you can see from the photo above, I also used it as a pizza crust.

You can add any toppings you like, I've used coarse salt, black sesame seeds.

• Want the pizza recipe?  Click here.

Noodles + Veggies and Spicy Szechuan Peanut Sauce

Noodles + Veggies and Spicy Szechuan Peanut Sauce

• What's in it?

Sauce - Peanut butter, garlic, ginger, chili flakes, rice vinegar, soy sauce, coconut aminos, water

Pasta Mixture - brown rice noodles (or pasta of choice), red onion, mushrooms, green onions, kale, peanuts

• Want the recipe? CLICK HERE.

• Where did I find it?

Molly Patrick, Clean Food Dirty Girl, Weekly Meal Plans

• Why do I like it?

It is not always easy to find recipes for Asian food without oil and this one is delicious!  The sauce can be prepared in advance and kept in the fridge for use as needed.  The vegetable mixture can also be made in advance so you can have a quick assembly at meal time.  The sauce ingredients are easy to have on hand.

You could substitute other greens for the kale, like spinach or chard or another green vegetable.

• Any recipe notes or tweaks?

I omitted the chili flakes, but otherwise I made the recipe as written.

 

Really Good Banana Bread!

Really Good Banana Bread!

• What's in it?

Ripe bananas, almond meal/flour (finely ground), arrowroot starch, coconut sugar, baking soda, salt, vanilla, cinnamon, apple cider vinegar

• want the recipe?

Detoxinista, Vegan Almond Flour Banana Bread

• Why do I like it?

You know a recipe is "foolproof" when your kids fight over the last piece!  When I made this recipe, my daughter was upset that her brother got the last piece.  She immediately asked me to make it again that day so she could have more!

For this recipe, you can use either fresh ripe bananas, or frozen (you need to thaw first!).  I always keep a stash of bananas in the freezer which makes this recipe so much easier than waiting to have bananas at just the right amount of ripeness!

The other ingredients are staples in my kitchen so I can literally make this at any time!

This can be made as a one bowl recipe without the need to use any appliances to mix the dough.  I loved Megan's notes about keeping the liquid with the frozen bananas - if I didn't know I might have tried to drain it off.   Also, this dough looks dry at first, keep stirring it will moisten up as you stir.  

The end result is moist and dense, sweet and satisfying.  Megan Gilmore (the Detoxinista) said that she tested this recipe many times to get it right and it shows!  

• Any recipe notes or tweaks?

I used store bought almond meal/flour as it is ground to a finer texture than what I can make at home.  I didn't have enough so I ground my own almonds in the food processor and used about 1/2 cup.  It worked well, but I would recommend the finer texture almond meal/flour over grinding at home.

I used half the amount of coconut sugar (1/4 cup instead of 1/2 cup as the recipe calls for).  My kids did't say a word and I found it sweet enough with less sugar.

Strawberry + Banana Green Smoothie

Strawberry + Banana Green Smoothie

• What's in it? 

Non-dairy milk, raw pumpkin seeds, frozen strawberries, fresh spinach, fresh chard, ripe banana

• Want the recipe?

Clean Food Dirty Girl Blog, Iron and Calcium Rich Smoothie

• Why do I like it?

I can never have too many green smoothie recipes!  This smoothie recipe is a tasty way to get a huge nutritional boost.  It comes out rich and creamy.  Click on the blog link above to read about all of the nutrients that plant based eaters need and why this smoothie really hits the spot!

• Any recipe notes or tweaks?

You could swap out another non-dairy milk if you are opposed to soy, however this recipe calls for soy that is fortified with calcium which really ups the nutritional benefits. If you don't have fresh bananas, you could swap for frozen and add a handful of ice cubes as frozen bananas can yield a gluey texture in smoothies. 

• PS - all the photos in the Clean Food Dirty Girl post were taken by me!  Scroll all the way down to the bottom to view them!

Coconut Apple Rings

Coconut Apple Rings

• What's in it?

Organic honeycrisp apples, homemade almond butter, coconut butter, sesame seeds, shredded coconut

• Want the recipe?

Almond Butter technique from Detoxinista

Toasted Coconut / Sunflower Seed mixture, Clean Food Dirty Girl, Toasted Coconut Kale Salad (scroll down to bottom of post for recipe)

• Why do I like it?

I discovered that coconut butter and nut butter taste like a decadent treat when you eat them together.  I had some of the toasted coconut/sunflower seed mixture in my fridge and decided to sprinkle some on top.  It was really good!  I discovered this during the 5 week period I was giving up processed foods and sugar.  The texture of the crisp, juicy apple balance the stickiness of the butters.  The toasted topping adds a bit of crunch.

• Any recipe notes or tweaks?

I did try it with both almond and peanut butter and both tasted great.  It would probably be great with a tart, green apple or any variety of apple you prefer.