1 spaghetti squash
2 cups arugula
1 bag of sliced cremini mushrooms
2 shallots or 1 onion
3 cloves garlic
1 tbs avocado oil
2 cups veggie broth
Garbanzo bean flour
Salt, pepper, and nutmeg to taste
2 tbs vegan butter
Preheat oven 350 degrees
Cut spaghetti squash in half, deseed, and place face up on baking sheet. Bake 350 degrees for 45min
Put 1tbs avocado oil in skillet on medium-low. Add garlic, shallot, and mushroom. Sauté 2-3 min then add arugula sauté until soft and arugula wilted.
In sauté pan, sprinkle top of veggies with garbanzo bean flour and mix in.
Add 2 cups veggie broth and bring to a simmer. Use a whisk to break up chunks of flour. Add more garbanzo bean flour to thicken as desired, remove from heat.
Salt, pepper, and nutmeg to taste
Pull squash out of oven and use a fork to separate and place in a bowl. Mix with 2tbs vegan butter, salt and pepper to taste.
Place spaghetti squash on plates and top with veggies.
If I’m going to feed my husband salad for dinner it better be hearty AND you know it’s gonna be VEGAN! Gigantic Monster Salad doesn’t sound as fancy, so here’s my Cobb Salad.
- Artichoke hearts–ours were frozen from Trader Joe’s obviously thawed
- Shredded carrots
- Eggplant bacon
- Bagged lettuce of your choice
- Any vegan dressing of your choice–we used olive oil and vinegar
- Salt and cracked pepper to taste
Recipe (so simple):
Chop everything up and put on bed of lettuce, dress, and eat up! Make a batch of the eggplant bacon and freeze what you don’t use for recipes like this or Sunday breaky! We simply thaw it or quickly crisp it in a pan with coconut oil.
A true Texan must eat taquitos from time to time. I was LONG past due for one so here’s my vegan version!
- Half of an eggplant VERY thinly sliced
- One smashed avocado with salt and pepper to taste
- One brown rice tortilla (I used Trader Joe’s)
- 1 Tbs vegan worcestershire sauce
- 1 Tbs Gluten free soy sauce (Tamari)
- 1/2 to 1 tsp Smoked paprika
- 1 Tbs Pure maple syrup
- 2 Tbs melted Coconut oil
- Salt and Pepper to taste
- Preheat oven to 425 degrees
- Line baking sheet with parchment paper
- Mix together sauce ingredients in large mixing bowl. Add eggplant and toss until coated
- Place in single layer on parchment covered baking sheet (may need more than one)
- Bake for 10-20 minutes until dark golden brown.
*baking time is highly variable due to oven types, eggplant thickness, and desired crunchiness
- Remove from oven and let cool
- Place mashed avocado in warmed tortilla, top with bacon, fold over and enjoy!
I love plantains and in my opinion, they are best done savory instead of sweet.
- 1 plantain sliced or chopped
- 1tbs garbanzo flour (or other GF flour)
- 1tbs nutritional yeast
- 1 flax egg (1tbs ground flax mixed with 3tbs hot water)
- 1/4th cup chopped kale
- 2tbs grape seed oil
- salt and pepper to taste.
In skillet over low/medium add grape seed oil and plantain, mash. Next add all ingredients except kale and mash again. Add kale on top and cook 3-5 minutes, gently break apart with spatula and flip. Cook another 3-5 minutes. Break apart with spatula again and serve!
Just in time for the holidays! Here’s a little spin on my homemade almond milk.
- 1 cup almonds soaked minimum of one hour
- 4 cups filtered water
- 1/4th cup pumpkin purée
- 2 T honey or agave
- 1tsp vanilla extract
- 1/4 tsp of sea salt or to taste
- 1/4 tsp of fresh nutmeg or to taste
- 1/2 tsp cinnamon or to taste
Place all ingredients in high speed blender, then run liquid through a cheese cloth to remove almond meal. Store in fridge. Mine typically stays good about 5 days. Shake before serving.
*for plain almond milk simply eliminate the cinnamon, nutmeg, and pumpkin.
A juicer is a kitchen and health must have in my opinion. Here’s a super healthy AND sweet version of the sugary limeade you may be craving.
- 5small apples
- 2 limes
- 1 thumb of ginger
Put all ingredients through a juicer and enjoy. The apples make it taste so sweet and refreshing. I also like to use this in skinny margaritas!
This version of pizza is truly a work of delicious vegetable art! This is weeknight acceptable (because we all splurge on the weekends right?!) .
Ingredients (enough for left overs):
2 Large eggplant
1 jar of your favorite marinara (I used Trader Joe’s Organic marinara)
1 small can sliced olives
One small bell pepper diced
Basil to taste
Vegan Parmesan (optional)
Preheat oven 350 degrees. Slice the eggplant into circles (the thicker the juicier…it’s your choice how thick). Place on paper towels. Salt both sides lightly and allow to “sweat” for 15-20 minutes. Next gently dab the eggplant to remove salt and moisture.
Place onto baking sheet (generously sprayed with oil or place on parchment paper). Bake for 20 minutes.
Remove from oven and spread marinara over the tops of each one. Next, evenly distribute the rest of the toppings. Bake an additional 8-10 minutes.
My hubs prepared the pizzas below, I normally like mine saucier…you can decide how you like yours!
Bananas Foster entered my life as a college student and ignited my tastebuds for warm bananas and cinnamon! Here’s a healthy breakfast version.
- One banana diced
- 2 small apples or one large apple diced
- Honey or pure maple syrup
- Cover bottom of small sauce pan with water.
- Add apples and a dash of cinnamon and set to boil. AS SOON as the water starts to bubble remove from heat (we want to quickly heat without losing too many nutrients)..apples should still be fairly crunchy.
- Place in bowl and toss in bananas.
- Top with honey or maple syrup and cinnamon to taste (you can totally skip the honey or syrup if you want).