Meatless Monday: Mediterranean Orzo

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It’s Monday! Hopefully all of you had a fun and relaxing weekend. Monday dinners can be tough while getting back into the weekly routine. We will continue to share easy and healthy Meatless Monday options that everyone, vegans and omnivores, are sure to love.

This week, we are sharing two versions of Mediterranean Orzo. Jess’s vegan version is light and fresh with Greek olives and artichoke hearts while Nikki shares a cheesy shrimp orzo with feta and from-scratch tomato sauce.

Click the link below to get the recipe!
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Overnight Oats

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As we delve into the busy fall season, I am always searching for easy breakfasts that require little-to-no prep. These overnight oats could not get any easier! They basically make themselves while you are resting away. Also, I found this great Super Seed Blend at Trader Joe’s that is totally optional but makes for added nutrition and deliciousness with cranberries, coconut chips, chia seed, buckwheat, and hemp seed. You can add whatever you’d like to your oats when they’re done, including cinnamon, honey, nuts, dried and fresh fruit, almond butter- the options are endless. I used steel-cut oats for this recipe, but you can use traditional rolled oats instead, just cut back on the amount of almond milk you add.

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OVERNIGHT OATS (VEGAN)

Ingredients:

  • 1 2/3 cup steel-cut oats
  • 4 cups almond milk
  • 1/4 cup Trader Joe’s Super Seed Blend (optional, can also use plain chia seeds)
  • 1 large Tupperware/food storage container, with lid
  • fresh fruit for topping

Directions:

  1. Mix the oats and almond milk together in a large bowl. Transfer to a large food storage container.
  2. Sprinkle Super Seed Blend on top of the oat and milk mixture. Seal container with lid.
  3. Refrigerate oats overnight.
  4. When ready to eat, warm up oats in the microwave and top with fresh fruit or any other desired toppings.

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Almond Pulp Granola

Earlier this week we made easy, creamy almond milk, which left us with some almond pulp, perfect for making gluten-free, paleo granola.  Granola is definitely one of my guilty pleasures, and this version is one of my favorites, as it feels much less like a guilty pleasure and more like a healthy breakfast food. Feel free to get creative with this recipe, adding and substituting your favorite granola ingredients!

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Almond Pulp Granola

(VEGAN)

Ingredients:

  • Almond pulp from a batch of almond milk
  • 2 tablespoons melted cooconut oil
  • 1 tablespoon agave or maple syrup
  • 1/2 cup dried cranberries
  • 1/2 cup chopped walnuts
  • 1/2 cup shredded coconut
  • 1/2 tablespoon vanilla extract
  • 1/2 teaspoon cinnamon

Preheat oven to 350. Line a baking sheet with parchment paper and spread the almond pulp evenly over the sheet.

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Bake at 350 for about 15-20 minutes, until the pulp begins to turn golden.

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Remove from the oven and pour the pulp into a mixing bowl. Add all other ingredients and mix well.

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Pour the granola back onto the sheet and bake for another 15-20 minutes, until brown. Enjoy with your almond milk, over yogurt, or gift it with a jar of almond milk!

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Easy Homemade Almond Milk

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I think everyone has asked themselves at least once (or googled!), while enjoying a delicious glass of creamy almond milk, “How do you milk an almond?” All of your questions will be answered with this recipe (hint: you don’t milk an almond, you blend it). Making homemade almond milk sounds a lot more intense and consuming than it really is. Once you’ve soaked your almonds the whole process takes about 10 minutes, and even less to drink it! I love making almond milk from scratch because I can control how sweet I make it, and it is free from extra preservatives and additives that the store-bought variety contain. Because this milk is preservative free, you should enjoy it within the first three days of making it. A jar of almond milk and a box of homemade cookies make a great gift! Plus, check back later this week and I’ll share a tasty, gluten free recipe using the almond pulp you’ll yield from the almond milk.

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Ingredients:

  • 1 cup raw almonds, soaked overnight
  • 3 1/2 cups water
  • 3 medjool dates, pitted
  • sprinkle of cinnamon
  • sprinkle of salt
  • 1/2 teaspoon vanilla extract (optional)
  • nut milk bag or cheese cloth (you can find these at some grocery stores, Whole Foods, or online.)

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If this is your first time soaking nuts to make milk or cheese, (welcome!) place the nuts in a jar or container and fill with water until the nuts are covered. Place in a cool, dry place, and forget about them for at least four hours, but I usually choose to leave them overnight.
After the nuts are soaked, drain and rinse and plop them in the blender with all of the other ingredients and blend for about 1 minute.

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I highly recommend using a nut milk bag for the straining portion of this recipe, as it is a lot easier than a cheese cloth. If you are using a cheese cloth (as shown here), I recommend using a shallow bowl so the cloth is easier to manage. Slowly pour the blended mixture through the bag, (do this in small batches if using the cloth) and allow to drain in a mixing bowl. Squeeze the excess milk out of the bag.

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Transfer the milk to a jar and-look at that! You’ve successfully milked an almond. What’s left in the bag is called almond pulp or meal. Store it in a ziploc bag or tupperware in your freezer; I’ll be sharing a recipe later this week using the almond pulp! Zero waste recipe right there.

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Popcorn Party

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Hi everyone! Can you believe it is already October? One of the best things about fall, especially Halloween, is curling up on the sofa with a scary movie and a big bowl of popcorn. Today we’re sharing a few popcorn recipes to make those movie nights a little more fun (hint hint, no microwaves involved!). We’re hosting a popcorn party with almond caramel corn, spicy chili lime and truffle parmesan popcorn. Popcorn is so easy to make and is also relatively low in calories. The best part is, all of these recipes are very simple and there is no baking required. So get the scary movie ready and let’s get this party started!

First, we will share the recipe for homemade popcorn, which will be used for all of our popcorn topping recipes. Then we will share the recipes for our featured flavors. Enjoy!

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First things first, the popcorn. We are absolutely NOT microwaving our popcorn! Come on, you are better than that. Microwaveable popcorn is full of chemicals and hidden calories. Homemade popcorn, made over the stove, is healthier and cheaper than microwave popcorn. It tastes better, too! If you haven’t tried it before, it is easier than you may think.

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I have fond memories of being at my grandmother’s house as a young girl, her house full of kids as Jess and I ran around with our cousins. I admire her for so many reasons, but especially because she was always encouraging her grandchildren to help in the kitchen and share in her love of cooking. Many of the first dishes I ever made were made in her kitchen using recipes passed down over generations. Popping popcorn over the stove with my cousins was a great activity that kept us all entertained and better yet- fed!

Choose a popcorn brand that you like and make sure to buy raw popcorn kernels. I have used many different kinds and find that they are mostly the same. Trader Joe’s sells a huge bag that lasts forever and it is only $2- can’t beat that! For our popcorn party, I used a brand (White Cat Corn) that I found at Sur La Table, because I always need an excuse to go in that store and because I am a sucker for anything in a mason jar. Any regular raw popcorn kernel will work, though.

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HOMEMADE POPCORN

Ingredients: 

  • 3 tablespoons canola oil (can use coconut oil instead)
  • 1/3 cup popcorn kernels
  • 1 large pot with a lid

This makes about 6-8 cups of popped popcorn, enough for two people.

Directions:

  1. Heat the oil in a large pot on medium high heat.
  2. Put 2-3 kernels in the oil and cover the pot with the lid.
  3. When the kernels pop, add the rest of the 1/3 cup of popcorn kernels in an even layer. Cover the pot with the lid.
  4. The popcorn will begin popping soon! Once it starts, gently shake the pot back and forth several times over the burner. This will help ensure even popping and no burnt popcorn. Also, crack the lid slightly so steam can escape.
  5. Once the popping slows to several seconds between pops, remove the pot from the heat.
  6. Remove the lid and dump the popcorn into a large bowl (Tip- the sooner you do this the less soggy your popcorn will be).

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Click the link below for detailed topping recipes and step by step instructions to make

almond caramel corn, spicy chili lime, and truffle parmesan popcorn!

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Childhood Favorite Lasagna

Lasagna was always a staple in our house growing up; it was one of the first recipes our mom taught us to make. Years later, it is still our favorite comfort food and perfect for serving to guests and family.

Today, we’re sharing updated twists on a childhood favorite. Jess shows us how to make a vegan tofu ricotta lasagna with “meat” sauce while Nikki mixes things up with a hearty lasagna soup. Both of these robust and comforting dishes are perfect for a chilly fall night. Enjoy!

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Click the continue reading link below to find out more about our updated twist on classic lasagna recipes!

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