Thursday, January 19, 2017

Creamy and Delicious Chickpea Salad Sandwich

This has been a favorite of ours lately, so I thought I'd share. The filling is super creamy and flavorful. We like to double the recipe and then keep some in the fridge for a few days of lunches. It's easy to make and keeps really well. (We actually like it better without the maple syrup). Thanks, FOK!

Friday, September 30, 2016

Nutty Thai Lettuce Wraps

Talk about easy and delicious! These crunchy lettuce wraps are fun to eat and pair great with sticky rice and some hot miso soup. Thanks, Cookie and Kate!

*If pecans aren't on sale, then you can also use cooked wheat-berries for the filling. I like to do half and half.

*I always double the recipe because they are so good!

*Use rice vinegar instead of apple cider vinegar. It's more authentic.

*Use soy sauce instead of tamari. It's pretty much the same thing. (Who has tamari lying around?)

*To make prep easier, throw all your veggies in the food processor.

Sweet Potato Black Bean Soup

This has been our another go-to recipe each week. It's SO easy and super delicious! The soup includes a great combo of sweet and savory flavors, and my toddler is obsessed. Here is my modified recipe based on The Forks Over Knives one (


  • 4 cans of beans, rinsed and drained (home cooked beans are even better! No BPA)
  • 1 chopped onion
  • 2 tablespoons tomato paste
  • 2 tablespoons real maple syrup (TOTALLY worth the healthy-eating investment, but if you don't have it, then you can use a little brown sugar or opt out) 
  • 1/8 cup balsamic vinegar
  • 3 cloves of crushed garlic
  • 1 sweet potato, peeled and cubed 
  • 3 cups vegetable broth
  • 1/2 tsp allspice 
  • cumin 
  • crushed red peppers and salt to taste 
  • Mixed dark greens (spinach, kale, chard, etc.)
  1. In a large pot, sautée the onion and sweet potato chunks until soft 
  2. Add garlic, cumin, and allspice. Sautée for another minute 
  3. Add the rest of the ingredients, stir, and puree in blender (I like mine a little chunky, still) 
  4. Return to pot and then simmer for 20-30 minutes 
  5. Dish over a bed of greens into soup bowls 
  6. Add crushed red pepper flakes and salt to taste  
  7. Serve with toasted tortillas and enjoy! 

Thursday, September 29, 2016

Veggie Lasagna Straight from Heaven

Engine 2 Sweet Potato Lasagna 



  • 1 package Silken Lite tofu
  • ½ teaspoon cayenne pepper
  • 1 teaspoon oregano
  • 1 teaspoon basil
  • 1 teaspoon rosemary
  • 2 jars pasta sauce (I use Victoria White Linen Marinara from Costco. It's AMAZING) 
  • 2 boxes lasagna noodles
  • 1 bag of spinach (LOAD IT ON! YUM!)
  • 2 sweet potatoes, cooked and mashed
  • 6 roma tomatoes, sliced thin
  • 1 cup raw cashews, ground
  • VEGGIES! The recipe calls for specific ones, but honestly, you can use whatever the heck veggies you want! I just pick the veggies I have on hand: I've used broccoli, cauliflower, carrots, bell peppers, mushrooms, etc. Sautéed mushrooms add a meaty feel, while carrots add sweetness. You are the master of your own destiny :-) 

Let me tell you a secret about this recipe: it's way more complicated than it needs to be. The recipe asks you to cook your veggies one by one and set them aside in different bowls. Don't do that. (As shown above), just soften up your veggies all together in a big pot with olive oil--after you've sautéed your onion and garlic, of course. I like to have my onions nice and sweet before I add in the rest. (Also, pressure cookers are incredible for this prep!) 

Be forewarned, the recipe makes a TON of veggie filling. But this only means that you can save it to make a second lasagna. I also cook two and then freeze one for later (which my family greatly appreciates). 

The other great part about this recipe is that you don't have to cook your noodles separately. Just make sure they have sauce on either side, and they will cook in the oven. 

Lastly, don't forget the toasted cashews. They are essential to the recipe and are so good that you don't even miss the cheese! 

Bon Apetit!

Friday, July 8, 2016

Italian Stuffed Tomatoes/Ultimate Bruschetta!

6 large tomatoes
1 can white beans (I use cannelloni)
1 package spinach 
1/2 of an 8 oz jar of pesto
1 can artichoke hearts

shredded mozzarella cheese 
french bread

1. Preheat oven to 350 degrees
2. Sauté the spinach in water in a large pan, adding one handful at a time.  
2. Slice of tops of tomatoes and scoop out the insides (I save the guts for homemade tomato soup). 
3. Add rinsed beans, artichoke hearts, pesto, and sautéed spinach in a large bowl. Mix well. 
4. Scoop the bean filling into the tomatoes and place them on a tin-foiled cookie sheet. 
5. Bake for 30 minutes (If desired, add shredded cheese for the last 2 minutes and broil). 

Enjoy alone or cut in pieces to serve on toasted french bread for ultimate bruschetta. Delizioso! 

Monday, May 16, 2016

Avacado Chickpea Sandwich

Behooooold! Our new favorite sandwich! 

1 Avacado
1/2-1 can chickpeas
Juice of 1 lemon

Sliced tomato
Slicked pickles
Fresh Basil

Bread, pita, or naan

1. Throw the avacado, cooked (or canned) chick peas, and lemon juice in the processor. 
2. Spread on bread (I used fresh dill bread). 
3. Pack on the sandwich toppings!
4. Repeat (or not! I like it with only one slice, kind of like toast)
5. Enjoy! 

Friday, November 20, 2015

Lemony Lentil Arugula Salad

Oh my heart! This looks gross but tastes amazing! It comes from the Forks Over Knives Cookbook, but here's the basic idea:

Lentils cooked in vegetable broth then mixed with lemon zest, lemon juice, chopped mint, chopped cilantro, and garlic then spooned on top of a bed of arugula.  Yum!