Savory Veggie Cakes, Two Ways

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Today we’re sharing two versions of savory veggie cakes, perfect for an appetizer or even as a whole meal. Nikki shares her cheesy vegetarian quinoa cakes while Jess shows you how to make spicy lentil cakes. The quinoa cakes are paired with an addicting spicy lemon and garlic aioli (it’s vegan!) that makes it feel like you are eating something way more guilt-ridden than quinoa! Both are protein and nutrient packed and perfect for a Meatless Monday or sneaking in some veggies.

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Click the link below to find the recipes!

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Buffalo Chicken Salad, Two Ways

Happy New Year! Our New Year’s Resolutions are in full effect and whether you’ve vowed to eat healthier, eat at home more often, try new foods, or eat your greens, these salads have you covered. We’re sharing a traditional and vegan take on Buffalo Chicken Salad, a tried and true favorite for most everyone, and to take it a step further, we’re sharing homemade ranch recipes. Both recipes are super easy and nutritious and we even venture to say you’ll never eat store-bought ranch dressing again!

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Click the link below to get spicy & saucy!

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Chilly Weather/Chili Weather


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Today we’re sharing the perfect meal for blustery winter nights- chili! Hopefully by now you have cleared out the Thanksgiving leftovers and are ready to take on the next rush of holidays! Winter nights mean cooler temperatures and less time for dinner prep! I don’t know about you, but we definitely don’t feel like coming home after a long day of holiday shopping and trimming the tree to prep a super-involved dinner! Chili is one of our favorite go-to easy and hearty meals. Today Nikki shows you how to make a tomatillo and white bean chicken chili while Jess shares a classic vegan chili recipe full of protein and veggies.

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Follow along as we show you, step-by-step, how to make a simple and substantial winter-time meal. Click the link below to see the recipes!

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Meatless Monday: Tostada Salad

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Hi there! I hope all of you had a wonderful and safe Halloween with family and friends. Personally, I consumed one-too-many pieces of Halloween candy and I’m trying to get back on track this week.

Today, for our Meatless Monday meal, I’m sharing a fresh and flavorful “tostada” salad that is full of fresh produce yet still fills you up. It is topped with a tasty chipotle-agave vinaigrette. If you’re looking for an easy dinner that is healthy yet satisfying, look no further!

While there is not a lot of cooking and/or time needed for this salad, most of the work involves washing and chopping the salad ingredients, which can be tedious. So, get your best knife and cutting board ready!

TOSTADA CHOPPED SALAD (VEGAN)

Ingredients:

For the salad:

  • 3-4 hearts of romaine, chopped
  • 4 radishes, sliced and cut into quarters
  • 1 bunch green onions, chopped
  • 1 can black beans, rinsed
  • 1 container cherry tomatoes, each tomato cut in half
  • 2 fresh corn on the cob, shucked with kernels cut off
  • 1/2 cup raw pumpkin seeds
  • 1 cup tortilla strips
  • 1/2 cup shredded white cheddar or dairy free cheese (optional)
  • 1 tablespoon olive oil
  • 1/2 tablespoon cilantro, chopped
  • Salt and pepper

For the dressing:

  • 5 tablespoons red wine vinegar
  • 3 tablespoons agave (or honey)
  • 3/4 cup vegetable oil
  • 1 teaspoon dried oregano
  • 1 1/2 teaspoons salt
  • 1 teaspoon black pepper
  • 2 chipotle peppers in adobo with 1 tablespoon of the adobo sauce
  • 3 garlic cloves

Note: Feel free to add more chipotle peppers and/or adobo sauce if you like things spicy! As is, the dressing does have a kick to it.

Directions:

First, wash and chop all the salad toppings: romaine, radishes, green onions, cherry tomatoes, and cilantro.

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Next, drain and rinse the black beans under cold water.

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Now, it’s time to roast the corn. Cut the corn off the cob. Add the olive oil to a skillet over medium heat.

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Add the corn kernels and chopped cilantro, stirring to mix. Continue to stir until corn is roasted to a golden brown color. Remove from heat and set aside.

Next, we make the dressing. This dressing is so good and much better than store-bought with all of those added preservatives. Add all of the dressing ingredients to a food processor and blend until smooth. Add salt and pepper to taste.

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Combine all the salad ingredients in a big bowl. Top with pumpkin seeds, tortilla strips, and cheese or non dairy cheese. Drizzle with dressing and toss. Enjoy!

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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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Meatless Mondays: Fried Rice

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Meatless Mondays are back again this week! Incase you missed it, last week we shared Hearts of Palm Tacos, and today, another favorite, fried rice two ways. Fried rice is the perfect Monday meal, fast, filling, and there’s usually plenty leftover for lunch the next day. Fried rice is such a versatile dish, you can throw almost anything in and be guaranteed to have delicious results. This week we put together a pescetarian Portobello Fried Rice with shrimp, and a vegan Kimchi Fried Rice. Both meatless, both savory and delicious for any diet, and both can be used as side dishes or your main course. Hit the link below to get cooking!

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Best Burgers

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Who doesn’t love a good burger? This all-American meal is one of our favorites, but every once in awhile we like to switch it up. Today we’re sharing two recipes, as usual, a vegan and a pescatarian burger. Jess’s black bean and quinoa veggie burger is both healthy and hearty. Nikki will be sharing a tilapia burger topped with spicy avocado salsa. Both of our burgers are also topped with a spicy and delicious chipotle aioli (two versions), which also serves as the perfect topping for everything from sandwiches to burritos. We hope you enjoy these unique twists on a beloved classic meal!

Click the link below to chow down!
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Loaded Baked Potato Soup

Winter is here and there is no better time to cozy up with some warm soup. Baked potato soup is a favorite in our house; it is hearty, delicious, and makes for the perfect dinner on a cold night. For these recipes, Nikki will be sharing a loaded baked potato soup complete with lots of bacon and cheese. Jess will be sharing her take on this recipe, without all of the animal products. Enjoy!

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Click the link below to start on this savory soup!

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