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!

http://www.forksoverknives.com/recipes/vegan-no-tuna-salad-sandwich/

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!

Suggestions:
 
*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.


http://cookieandkate.com/2015/thai-style-lettuce-wraps/

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 (http://www.forksoverknives.com/recipes/black-bean-soup-with-sweet-potatoes/)

Ingredients:

• 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.)

  

Directions:   

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! 

Veggie Lasagna Straight from Heaven

Engine 2 Sweet Potato Lasagna 

  

INGREDIENTS:

• 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 :-) 

Tips: 

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! 

http://engine2diet.com/recipe/raise-the-roof-sweet-potato-lasagna/

Italian Stuffed Tomatoes/Ultimate Bruschetta!

Ingredients: 

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

Optional: 

shredded mozzarella cheese 

french bread

Directions: 

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! 

Avacado Chickpea Sandwich

Behooooold! Our new favorite sandwich! 

Ingredients: 

Spread: 

1 Avacado

1/2-1 can chickpeas

Juice of 1 lemon

Sliced tomato

Slicked pickles

Spinach/lettuce

Fresh Basil

Bread, pita, or naan

Instructions: 

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! 

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! 

Sweet Autumn Squash Soup

I have been playing around with a lot of fall soups lately, and this one turned out the best.  It has some great fall spices and a little bit of sweet, tangy kick.  

Ingredients:

1 yellow onion peeled and diced

1 butternut squash peeled and diced

1-2 sweet potatoes peeled and diced 

1-2 Granny Smith apples (depending on how sweet you want it) peeled and diced

1 tablespoon curry powder

1/2 teaspoon allspice

1 teaspoon cinnamon

3 cups vegetable broth

salt to taste

1. Saute the onion in olive oil or water (10 min)

2. Add diced squash, sweet potato, apple, spices, broth and bring to a boil. Reduce heat and simmer for 20+ minutes

3. Puree in blender and season with just a sprinkle of sea salt 

Let me know what you think and if you made any yummy improvements!

Sweet Potato Black Bean Chili

This is my new favorite vegan chili! It's perfect for fall cooking.  I seriously can't get enough of it.  Thanks, Gaby!

http://whatsgabycooking.com/black-bean-sweet-potato-chili/

Greek "Pizza" with My Favorite Homemade Hummus

Last year I asked my dad for easy plant-based lunch suggestions.  He likes to make pitas with hummus.  This has become a favorite.  I have also tried many different hummus recipes, and this is by far the best one I've had.  The pita "pizza" was also a hit with my toddler.  Sneaky veggies!

Ingredients: 

-pita bread

-hummus (here's the link to my favorite recipe: http://www.shugarysweets.com/2012/08/hummus) Don't forget to keep adding 1-2 tbs of water near the end while you blend, blend, blend

-your favorite veggies (I usually do tomatoes, peppers, cucumbers, and greens) 

-fresh herbs

-olive oil (I like mine extra spicy)

-feta cheese (optional)

Instructions: 

1. Warm or toast the pita.

2. Spread the hummus and then layer veggies (and cheese if you want). 

3. If you are eating it like a mini pizza, throw it in the oven/toaster oven on broil for a couple minutes to warm the toppings. 

4. Drizzle some spicy olive oil.

5. Garnish with fresh herbs. 

For my one-year old, I blended the veggies and added it to the top like a second spread.  He loved it!

Props to Shugary Sweets for the amazing hummus recipe! 

Butternut Squash Pasta Sauce Over Veggie Spaghetti

Last night I drew a blank on dinner, so I gathered the few veggies I had and conducted an experiment. Usually my food experiments turn out pretty bad  But for some reason, this one turned out AWESOME!  I must write this down before I forget.  

Ingredients: 

1 butternut squash, cooked or baked  (I boiled mine so I didn't have to use the oven) 

3-4 quartered tomatoes (roasted is optimal)

1 roasted red pepper (optional.  Again, I didn't want to use my oven)

4 cloves garlic (minced) 

1 onion (diced)

1 cup vegetable broth

2 tbs olive oil

handful of fresh herbs (I used garden basil and oregano) 

sea salt to taste 

For the pasta I used barilla veggie spaghetti.  Zucchini "Zoodles" would be even better.  

1. Sauté onion in olive oil.  Once golden, add garlic.  

2.  Add squash, tomatoes, (red pepper), vegetable broth, and herbs to pan. Simmer for 5-10 minutes until veggies are soft (You can add more broth if you like thinner sauce).   

4. Blend until smooth.  

5. Pour over cooked pasta. 

6. Sprinkle with sea salt and some more herbs.  The salt really brings out the sweetness of the sauce.  

Enjoy!