Tuesday, October 15, 2013

Lentil & Vegetable Crockpot Soup


Fall is officially here, and what better way to celebrate than to break out the crockpot. This is a simple and easy to make soup that is perfect for a chilly evening.


Crockpot Lentil & Vegetable Soup
Vegan, Gluten Free

2 C dry green lentils
4 C water
4 C vegetable broth
1 yellow onion, diced
3 carrots, chopped
1 bell pepper, chopped
3 cloves of garlic, chopped
1 14oz can diced tomatoes
1/2 tsp salt
1/4 tsp black pepper
1/2 tsp oregano
1 bunch spinach, stems removed
optional: top with toasted pepitas

Soak the lentils in water for a few minutes and remove any debris. Drain and add to crockpot.
Add the water and broth, chopped vegetables, tomatoes, and seasonings.
Cook on low for 6-8 hours.
About 10 minutes before serving, stir in the spinach.

Top with toasted pepitas if desired.


This makes a huge batch of soup. I had a ton of leftovers and even froze some for later.
This would be great with a bunch of different veggies in it, so feel free to add in your favorites.

Thanks for stopping by!


Tuesday, September 10, 2013

Cinnamon Peach Bundt Cake


I'm finally set up and baking again in my new kitchen! I had a potluck brunch to go to and this cinnamon and fresh peach bundt cake was the perfect thing to bring along. It is quick and easy to make, is just as good as any coffee cake, and just requires a quick sprinkle of powdered sugar to look delicious and presentable. The peaches are amazing this summer, so they were the perfect addition to this sweet bundt cake.



Cinnamon Peach Bundt Cake
 adapted from the misfit baker

3 1/2 C Flour
1 1/2 C sugar
3 tsp cinnamon
1/2 tsp salt
2 tsp baking soda
2 C water
2/3 C canola oil
3 Tbsp apple cider vinegar
2 1/2 tsp vanilla extract
2 peaches, diced
powdered sugar

Preheat oven to 350 degrees. Lightly grease your bundt pan.
Mix together the dry ingredients: flour, sugar, cinnamon, salt, baking soda.
Mix the wet ingredients: water, oil, apple cider vinegar, and vanilla - then add into the dry ingredients and stir together.
Gently fold in the diced peaches then pour the batter into the bundt pan.

Bake for 40-50 minutes and let cool. Top with powdered sugar and serve!



What is your favorite dish to bring to a brunch potluck?

Thanks for stopping by!

Sunday, August 18, 2013

Vegan in Vegas

In between all the fun of moving and unpacking, I got the chance to go to Las Vegas for a couple days since my husband was going for work. I had never been there before and wasn't sure how much I'd like it. I'm not usually a fan of big crowds and have no interest in gambling, but I ended up really having a great time!
The first stop was at a Whole Foods for some snacks where I was greeted by the "Welcome for our fabulous Las Vegans" sign!

I found a tasty veggie wrap and a smoothie at Tropical Smoothie Cafe, which is located on the strip across from the Cosmopolitan where we were staying. It's a great inexpensive option if you're looking for a bite.

This delish vegan soft serve is from Pop Up Pizza which is located in downtown Las Vegas, inside the Plaza Hotel.

Of course we had to stop by the Bellagio to see the fountain show which was pretty amazing!

We paid a visit to Slice of Vegas Pizza, which is located in the Shops at Mandalay Place on the strip. They have a whole vegan menu, which I forgot to take a photo of, but there are tons of choices. Pictured above is a pesto garlic bread, roasted cauliflower, and a veggie sandwich - everything was great!

Our evening at the Wynn hotel seeing the impressive show "Le Reve" and having dinner at Red 8 was extra amazing. Vegan Dim Sum?! I was so excited, and it did not disappoint! The Wynn and Encore hotels both have vegan options at all the restaurants, so make sure you pay a visit to some of the great places there.

While in Downtown Las Vegas we found Le Thai, which was a delicious dinner stop! I tried the tofu and veggie stir fry, plus a cucumber salad with peanut sauce - yum! This was totally our kinda place, wish it was closer to home.

Lastly I wanted to talk about the Cosmopolitan hotel, where we stayed. Check out the beautiful pool above! I figured out that going to the pool right at 8am when it opened was perfect. No crowds, but it was already like 90 degrees out so perfect for a swim. I also tried out the vegan burger at Holstein's which is located inside the Cosmopolitan on the 2nd floor. Thanks to fried dandelions, who mentioned it in her vegas post!

It was a quick trip but also a nice break. I was able to get work done during the day but go out to eat fun food and see shows and museums at night! I could get used to that. :)

To see some more of my travel photos, you can follow me on instagram.

Have a favorite vegan dining spot in Vegas? Please share in the comments!

Saturday, July 13, 2013

Fava, Butternut & Couscous Bowl


What to make when you have most of your kitchen packed up for a move and are craving something quick and easy? This easy bowl of grains and veggies, of course! I got these lovely fresh fava beans from from my produce delivery this week, and decided to pair them with some Israeli couscous and butternut squash for a filling and fast meal.


Fava, Butternut & Couscous Bowl
serves 2
1/2 C Israli couscous, cooked
1 tsp olive oil
1 clove garlic, chopped
1/2 C shelled fava beans
1 C butternut squash cubes (I used frozen)
2 Tbsp pine nuts
Lemon juice
Salt & Pepper

Cook the couscous and set aside. In a skillet heat the olive oil over medium high heat. Add the garlic and let cook under slightly browned. Add the frozen butternut squash cubes and cook for a few minutes, then add the fava beans. Cook until heated through and slightly browned. Add the pine nuts and toast until just browned. Place the couscous in a bowl and top with the squash and fava beans. Season with salt and pepper to taste, and toss with a little lemon juice and agave.


I'm looking forward to completing our house move so I can get my new kitchen set up. I need to get back to cooking and baking. Sorry for the lack of posts around here - I'll be back to normal soon!

Got any tips for setting up a new kitchen or any must-haves? 


Thanks for stopping by!

Tuesday, June 18, 2013

Basil Pesto & Tomato Pizza


Life has been a little crazy over here! Sorry I haven't posted that much recently. I'm in the middle of several projects, but the biggest one is that we are in the final stages of buying our first house! I would say I'm excited, but as any of you that have gone through this process before know - it's exhausting! I'm just looking forward to the part when we can move in and I can pick a new tile back splash for the kitchen. If anyone has any moving/remodeling/new house advice for me, I'd love to hear it. I could use all the help I can get!


So enough about that - what's up with this tasty looking thin crust pesto pizza, right!? Well, this may be one of the easiest things I've ever made, but it's so delicious. It comes together super fast which is great when you have company over and have to make another one because the first one is already gone! You can add on whatever else you'd like on this too. The other one I made had thin slices of zucchini, and another time I added some caramelized onions. Customize to your heart's content.


Basil Pesto & Tomato Pizza
makes 1 pizza

1 pre-made refrigerated pizza dough (check the ingredients!) I used a thin crust variety.
1 jar prepared basil pesto (again, make sure to check ingredients. Out of 5 brands at my store only one was vegan!)
4-5 roma tomatoes, sliced and de-seeded
2 Tbsp olive oil
1 Tbsp agave
1 Tbsp lemon juice
1 clove garlic, chopped
1/2 tsp garlic salt
1 Tbsp fresh basil, chopped
1 Tbsp fresh oregano, chopped

Preheat oven to 450.

Unroll your pizza dough on a greased baking sheet. Spread the basil pesto in a layer across the dough. (As much as you like - I didn't end up using the whole jar.) Top with the sliced tomatoes.

Bake at 450 for 10-12 minutes, or following the time on your pizza dough.

Meanwhile, in a small bowl mix together the olive oil, lemon juice, agave, garlic, and garlic salt. 

When the pizza comes out of the oven, top with the chopped basil and oregano, then pour the olive oil mixture evenly over the top of the pizza. Slice and serve.


This pizza is great for quick dinners, or even when you have company over. The olive oil and lemon dressing really gives this a extra pop of flavor - so don't skip that part. You could also add some vegan cheese to this if you like. What are your favorite go-to pizza toppings?


Thanks for stopping by!
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