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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Breakfast “Egg” Muffins, Two Ways

Today we’re sharing an easy breakfast recipe that is perfect for busy mornings and full of nutrients. Jess will show you how to make a vegan version, tofu egg cups, while Nikki shares a healthy, yet carnivore-friendly, turkey bacon and kale egg muffin. Both are quick and easy to make and everyone in your household is sure to love them. Check out both recipes by clicking on the link below. Enjoy!

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Click the link below to keep reading.

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Super Snacks: Game Day Nachos

The Superbowl is around the corner and whether or not you’re into sports, the Superbowl is a great excuse to make some fun snacks and host a little get-together. Especially because it is hosted in one of our favorite cities and Nikki’s home- San Francisco! This year, Nikki will be celebrating in the streets of San Francisco, Super Bowl City here we come! Jess will be working in the hospital, but will definitely whip up some of these savory treats to stash in the break room for her lunch break! ER Potluck anyone?

To kick off our “Super Snacks” series, we’re sharing two nacho recipes, suitable for everyone at your Super Bowl party. Jess shows you how to make potato nachos with a homemade vegan cheese sauce (yum!) and Nikki shares BBQ chicken nachos with a green-chile queso sauce.

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Over the next week we’ll be getting you Super Bowl-ready by sharing a few of our favorite snack and appetizer recipes that have proven to be crowd pleasers for foodies following any diet. We’ve got your carnivore, vegan/vegetarian, GF and paleo friends covered here and with our flavor-packed upcoming snack recipes. Stay tuned!

Click the link below to find the recipes!

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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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Thanksgiving Series: Pumpkin Spice Pecan Cookies

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The Thanksgiving countdown has begun! We are just 4 days away from the big day! For the past week, we have been sharing our Thanksgiving Series with you, showing you how to create the perfect meal from drinks to dessert. Today we are sharing our first dessert recipe with you, Pumpkin Spice Pecan Cookies. These are a perfect addition to any Thanksgiving spread and really switch things up from the same old pumpkin pie.

These cookies are moist and chewy with lots of pecan pieces and a hint of cinnamon. The pumpkin spice adds a rich pumpkin flavor that is irresistible! They can easily be made vegan by substituting a few things, which are listed in the ingredients below. Also, these cookies turn out best when the dough is chilled so it is best to make these the day (or at least a few hours) before you plan on serving them to allow time for the dough to cool. Enjoy!

Click the link below to follow along as I show you, step-by-step, how to make these delicious, cookies!

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Thanksgiving Series: Cranberry Sauce with Fresh Orange and Cinnamon

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Hi readers! Today we continue our Thanksgiving Series. As we work our way through the meal, having already shared our Pomegranate Mule and Twice Baked Potato Casserole, it is almost time for the star of the show- the turkey! While we won’t be sharing a turkey recipe with you this year (who has time for that?!?), we are sharing our favorite homemade cranberry sauce that is sure to be a most-loved accompaniment to your main dish- turkey or tofurkey! Personally, I love this sauce so much that I even use it as a spread for biscuits, why not? So ditch that sketchy can of cranberry “relish” and whip up this super easy sauce that uses fresh oranges and a touch of cinnamon. I cannot tell you enough how easy this is, and best of all, it can be made several days ahead of time- yay! That leaves more time for enjoying the company of your guests on Thanksgiving rather than slaving over the stove the whole day!

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CRANBERRY SAUCE WITH FRESH ORANGE AND CINNAMON

(VEGAN)

Ingredients:

  • 1 bag (12 oz) of fresh cranberries
  • 1 cup sugar
  • 1 teaspoon cinnamon
  • 1 cup freshly squeezed orange juice (about 6-7 medium oranges)
  • zest of one orange

Directions:

First, juice the oranges until you have 1 cup of juice. Pour the orange juice and 1 cup of sugar in a medium saucepan over medium heat. Bring to a boil. Stir occasionally until sugar is dissolved. Then, reduce the heat  and let simmer for 5 minutes.

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Next, stir in the cranberries. How gorgeous are those!?!

Simmer the cranberries over medium-low heat until the cranberries start to pop. They will first look like this…

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Continue to stir the cranberries to avoid burning. They will keep popping and the sauce will thicken.

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Once the sauce looks like this (above), add the zest of one orange and the cinnamon.

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Once most of the cranberries are popped and it has a sauce-like consistency, remove from heat and transfer to a bowl. I like to leave a few whole cranberries for texture so don’t worry if all of them have not popped and reduced. Transfer the sauce to a bowl and refrigerate until you are ready to eat. The sauce will thicken as it cools.

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Garnish with fresh orange zest (optional). Enjoy!

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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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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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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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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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