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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Christmas Crunch

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Merry Christmas! We hope everyone is having a relaxing holiday full of love and laughter with everyone you love. Christmas can be a busy day and this easy, delicious snack is perfect for afternoons sitting by the fire playing board games. Still need a last minute gift? As we’ve mentioned in other posts, it is so easy to wrap up some Candy Cane Cookies or Rocky Road Fudge in cute holiday packaging and call it a day!This Christmas Crunch is another perfect gift, especially last minute. It doesn’t require many ingredients, and is so easy and quick to make. Let the kids help with this one- it is so simple! Wrap it in a box with a festive holiday bow and your friends and family will love it. It makes for a thoughtful, homemade, and delicious gift!

Ingredients:

  • 3 cups Cheerios
  • 3 cups Rice Chex
  • 3 cups Wheat Chex
  • 2 cups pretzel sticks
  • 24 oz (2 bags) white chocolate chips
  • 24 oz (2 bags) Milk Chocolate M&M’s

Directions:

Mixing all of these ingredients requires a very large bowl. I didn’t have a bowl large enough so I ended up mixing it in a large stock pot.  Also, as you can see, I used holiday M&M’s to make it more festive, but you can also use regular ones. Tip: Make it again and change the color based on the season for a year-round gift!

First, combine the cereals, pretzel sticks and M&Ms into the extra-large bowl (or pot). Mix with a large wooden spoon or your clean hands.

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Next, melt the white chocolate in the microwave. Pour the white chocolate chips into a large bowl and microwave for 30 seconds. Take the bowl out, stir the white chocolate chips and continue to microwave again for 15-30 seconds at a time, stirring after each time until the chocolate is melted. Be careful not to over-melt. Towards the end, I take it out and stir about every 10 seconds just to be safe. It is important to stir the chocolate in-between microwaving times. The whole process takes about 1.5-2 minutes. Check out this video about melting chocolate in the microwave, in case you have never done this before and need a little more guidance.

Once melted, drizzle the white chocolate over the dry mixture, a little at a time. Mix with your hands or a wooden spoon until all the chocolate is evenly coating the cereal mixture.

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Lay out a large sheet of parchment paper on a flat surface. Spread the mixture with the chocolate on it over the paper. Let sit for 30 minutes-1 hour until chocolate has hardened. Freeze or refrigerate until ready to serve. 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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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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