Disclosure: All reviews are my true and honest opinions. Posts may contain affiliate links where I earn a small commission from your purchase, but I will always let you know which links those are. :)

Wednesday, December 30, 2020

Mexican Style Plant Based Bowl Recipe

1/2 Cup Brown Rice (measured dry) 
1 Cup Water 1 tsp Better than Bouillon Vegetable Base 
1/2 tsp garlic powder 

1 Tbsp lime juice added after cooking (makes 2-3 servings)  

Cooked Beans or 
 Quinoa Taco "Meat": 
1/3 Cup Quinoa (measured dry) 
2/3 Cup water 
1 Tbsp taco seasoning 

 2-4 Tbsp salsa added after cooking (makes 2 servings) 

Corn, onion, and bell pepper cooked in 1 Tbsp canola oil 
Tomatoes and avocado raw, chopped. 

Add all ingredients together into bowl.


Vegan Mediterranean Grain Bowl

2-4 Tbsp classic hummus
1/2 cup cooked farro 
1/2 cup cooked quinoa 
6 halved grape tomatoes 
1 Tbsp chopped red onion 
3 Tbsp chopped kalamata olives 
2 pepperoncini peppers 
1/2-1 cup kale 
1/2 cup cubed baguette or other bread

Cook the farro and quinoa in separate pots, they need different cook times. 
Combine once cooked. 
Add in tomatoes, onion, olives, peppers, and kale and cook on low until kale wilts. 
Add grain mixture to bowl. 
Add cubed bread. 
Add hummus. 
Mix and enjoy. 

For leftovers, keep the bread and hummus separate from the grain/veg mixture.

Thanks for reading! 

Thursday, December 17, 2020

Delicious Spiced Lentils (vegan dahl)

I love this Lentil dahl. I always add extras to this dish, but here is the basic recipe I use. You can build onto with any ingredients you like.

1 Tbsp olive oil 
1/4 cup red onion chopped
1 clove garlic minced
1/2 to 1 Tbsp garam masala spice mix
4 oz can of green chilies diced
1 cup coconut milk (or tomato sauce)
1 cup water
1/2 tsp better than bouillon vegetable base (or use veg broth instead of water)
1/2 cup lentils (measured dry) (rinsed, soaked in water 15-20 min beforehand)

1. Cook chopped onion in olive oil over medium heat until starts to brown.
2. Add garlic and garam masala. Cook about 30 seconds to 1 min.
3. Add chilies and cook 1 min.
4. Add coconut milk or tomato sauce. I use both depending on what I have on hand and it always turns out delicious either way.
5. Add water with vegetable broth paste or premade vegetable broth.
6. Add lentils after they've been rinsed and soaked for about 15-20 minutes.
7. Bring to a simmer and cover for 25 min or until lentils are tender.

This is a great basic dahl, but you can always add any extras you like. For example: cauliflower, kale (I would add only in the last 2-3 min), sweet potato, bell peppers, cubed tofu. It will all be delicious.

I love to serve mine with naan bread. It's not my recipe, but it's delicious and you can find it here:



Wednesday, December 16, 2020

My Vegan Chili

My Vegan Chili Recipe

This chili recipe is super basic. Plus it's the only meal my husband will actually eat vegan meat in. 😄 

3.5 oz Hungry Planet Match meat beef
1/4 cup black beans (measured dry) 
1/4 cup Pinto beans (measured dry) 
1/2 pkg Chili seasoning (about 2.5 Tbsp)
1 tsp sugar
1 4 oz can diced green chilies
1 8 oz can tomato sauce
10-12 oz water (I just refill the tomato sauce and chilies cans)

1. Cook the beans. I cook mine in the crock pot on low for about 5 hrs. 
2. When the beans are ready, pan fry the vegan beef, then add all ingredients together in a crock pot and set to low for an hour or two.  
3. Serve with avocado, nutritional yeast, and Tofutti sour cream, or even vegan Red Lobster biscuits

Makes 4 servings. The perfect amount if you don't want a ton of leftovers, if you ask me.   

Freezes great. 
I like to have leftovers on French fries with some vegan cheese for chili fries. 

Thanks for reading. I hope you enjoy.