Entrée, Gluten-Free, One Pot Dish, Vegetarian

Simply Pesto Sweet Potato Pasta

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I love spiralized sweet potato. It makes the most under-rated noodles. I saw a write-up for easy pasta dishes on BuzzFeed for one with arugula, EVOO and parmesan from Gimme Some Oven. (At this point, we can admit I’m a BuzzFeed addict. I receive a biweekly food letter from them, so that never discourages my addiction.) I still have quite a bit of arugula from Arugula Cilantro Pesto, so I decided to make this with arugula, pesto, cannellini beans and sweet potato noodles. It’s easy and savory. Drizzle a little extra EVOO and toss with parm and this Arugula & Parmesan Sweet Potato Pasta is your next Meatless Monday dinner.

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Asian, Dairy-Free, Low Sugar, Meal Prep, One Pot Dish, Vegan, Vegetarian

Crispy, Crunchy Coconut Tofu

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You know when you go out in the summer and all you see is coconut shrimp this and coconut shrimp that? Here’s a meatless Monday take on that — Crispy Coconut Tofu Bowls. I got this idea/recipe from Well Vegan and it definitely came from a plant-based protein roundup from either SELF or BuzzFeed. (Obviously I receive biweekly emails for meal, recipe ideas and cooking tips from both.) After coming back from Sanibel Island, I was still feeling the tropical vibes during this rainy weather and this recipe seemed like the perfect solution. I definitely cut down on all of Well Vegan‘s prep time, simplified the tofu process, lightened it up by baking instead of frying and skipped their added sauce. This recipe looks way more complicated than it is and just requires a little foresight to prep the tofu ahead of time. By swapping a can of full-drat coconut milk for So Delicious Unsweetened Coconut Milk, the quinoa still turned out dense, yet fluffy with a very subtle coconut flavor. I must say the best part about this is the toasted coconut flakes and panic that result from the baking process — pure perfection.

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Asian, Dairy-Free, Meal Prep, Vegan, Vegetarian

Protein-Packed Plantbased Stir Fry

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Happy Meatless Monday! This colorful stir fry packs 30 g of protein when using 1 egg and 3 T egg whites. Not bad for eating meatless. I got this idea for a Colorful Veggie Stir Fry with Tofu from PopSugar. I’ve realized I don’t get enough protein a day (like most women), and I’ve been trying to consciously add more protein to dishes when I can. My existing diet seems to revolve mostly around veggies and grains (not a bad thing! But hey, carbs), so I’m trying to make a transition to one of a more balanced “macro” diet, but thus, incorporating more protein. Macronutrients can be broken down into carbs or carbohydrates, protein and fat. A macro diet doesn’t focus on calories alone, but the types of calories you’re eating and the certain percentage of how those calories compare. For the stir fry, I added in eggs and tofu. I tried both a steamed veggie (less oil, i.e. fat) and stir fry veggie option. Honestly, they had about the same in flavor and the steamed option was faster and more convenient using your handy microwave. The flavor really comes from the soy sauce for the tofu and sriracha to top. My favorite method was the steamed veggies with scrambles eggs because it was just SO EASY, but I included both below. (Looks complicated, but I assure you it’s not.) I already know what I’m having for lunch the next two days. Also great for meal prepping!

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Dairy-Free, Entrée, Gluten-Free, Meal Prep, Vegan, Vegetarian

Glowing After These Moroccan Chickpea Glow Bowls

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Remember that Avocado Tzatziki? Obviously it had a purpose — for Moroccan Chickpea Glow Bowls with Avocado Tzatziki 🤗. The original recipe called these “detox” bowls and I can see why. You’re definitely satisfied after eating these, but not in an overly full, stuffed sort of way. The flavors are great! I haven’t experimented too much with Moroccan cooking and spices, but the blend was on point and a nice change from Thai, Indian, Mexican or Italian cuisine. I also tried these swapping the rice for shredded, plain chicken, which works well if you want a carnivore option. The mint in the tzatziki pairs so well with the spices and the jalapeño cilantro hummus adds a nice kick (but you can use any hummus or omit it entirely). The wonderful thing about these glow bowls is you can play around with them, swap ingredients, mix and match and really make them your own.

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Dairy-Free, Entrée, Gluten-Free, One Pot Dish, Vegan, Vegetarian

The Easiest Weeknight “Pasta”

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Happy meatless Monday! I’ve been a little absent with school this past semester. Since we have one less class and one less clinical day, I hope to get more things written up and posted that I’ve already added to Instagram. To kick things off, here’s Vegetarian Sweet Potato “Spaghetti” using sweet potato noodles as the base. What an easy meal to whip together — sauté some veggies, open a can of beans, toss in the noodles and top with sauce. Now that I have a heartier spiralizer (thanks to the Inspiralizer from William Sonoma), I can’t wait to try making these at home!

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Appetizer, Entrée, Mexican, Snack, Vegetarian

Craving Some Cheesy Quesadillas

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I’ve been craving quesadillas lately. I’m not entirely sure what spawned this craving, but I’m going to blame the nachos I had last week. (I personally blame Nacho Mama for posting all of her mouthwatering nacho finds around the Boston area.) This craving could also be contributed to the fact that I made an impromptu quesadilla while in St. Thomas, complete with pinto beans in the cheesy inside and topped with freshly chopped lettuce and salsa. Man, did that hit the spot. Instead, I give you Black Bean Spinach Quesadilla with a crunchy outsides (thanks, skillet) and a gooey inside full of refried black beans, spinach and cheese. They’re lightened up with plain Greek yogurt for sour cream and corn tortillas for flour. Happy Meatless Monday!

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Dairy-Free, Entrée, Gluten-Free, Mexican, Salad, Vegan, Vegetarian

Gotta Try Sofrita Salad

Copycat Sofritas Salad

The ingredient list looks intimidating, but really the whole process is quite simple: make the sofritas, chop the salsa and assemble the salad. Easy, right? After taste-testing my mom’s Sofrita Burrito Bowl from Chipotle last fall, something about the lightness of tofu sounded great for a hot, summer day. I cooked the tofu with the same spices you would for chili and added it over chopped iceberg lettuce, avocado and red bell pepper. Throw together a homemade salsa. (You can literally throw in everything washed, whole and as is — i.e. full cherry tomatoes and cilantros with stems if you’re feeling exceptionally lazy and/or crunched for time.) Everything comes together as light and fresh for this Copycat Sofritas Salad. Happy Meatless Monday!

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Dairy-Free, Entrée, Gluten-Free, Low Sugar, Meal Prep, Vegan, Vegetarian

Stir It Up with Veggie Stir Fry

Vegetable Cashew Stir Fry

I haven’t made a stir fry in a long time, and this Vegetable Cashew Stir Fry sure didn’t disappoint. Obviously I found this on Pinterest, but I really liked the idea of serving this over rice noodles instead of rice. I have so many rice noodles left over and begging to be used after making the No Fish Sauce Pad Thai and Pho Soup. To make it easy, I used vegetables already cut and combined from Whole Foods and added red pepper, edamame and cashews to the mix. You can easy opt out of a Meatless Monday dish and add in beef, chicken or shrimp; tofu would even work well here — keep it meatless! You’d be amazed at how quickly this came together and how easy it is to have fresh stir fry for dinner.

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Dairy-Free, Entrée, Gluten-Free, Vegan, Vegetarian

Move Over, Meat — Welcome Meatless Monday

Crispy Sage Chickpeas over Sweet Potato Mash

Sometimes you need a little less meat in your life. I stumbled across BuzzFeed Food, which is a winning combo because I like BuzzFeed just as much as I enjoy food, so can’t go wrong there. This recipe was under five dinner options to make from one grocery list (quinoa & carrot ribbon salad,  spaghetti squash with bacon, goat cheese and spinach . . . have I tempted you to look yet?). I like sage, I love kale, and the idea of Meatless Monday is starting to become a routine in my cooking. It was easy enough to pop the sweet potato in the microwave and then let the chickpeas, onions and kale roast in the oven after tossing them with agave and sriracha. If you really can’t make it meatless, let (a smaller serving) pair with with steak, roasted chicken or pork chops. Otherwise, enjoy your Crispy Sage Chickpeas over Sweet Potato Mash just as it is.

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Entrée, Gluten-Free, Italian, One Pot Dish, Vegetarian

The Best Meatless Bolognese

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You have to trust me. This is delicious. Like I-need-seconds-right-now delicious. Like better than any dish served at Matzaluna (Allie knows what I mean). The ingredient list may look a wee bit long and/or intimidating, but this Creamy Vegetable Bolognese is really quite simple. I must admit, I don’t care for mushrooms. It has nothing to do with flavor and everything to do with texture. I just can’t get over that chewiness. By tossing the mushrooms into a food processor with all the other vegetables, you take care of that texture issue. This sauce would be perfect over your favorite pasta (spaghetti squash or zoodles), meat, white fish or even on a crusty piece of bread as an app. I loved it. Another winner from Giada’s Feel Good Food. I can’t wait to make it again, but I think I’ll need a double batch next time . . .

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