Monday, April 30, 2012

Roasted Root Vegetables with Greens

Roasted Root Vegetables with Greens
adapted from for the love of food
serves 4

3-4 beets - cut beets into small pieces (save greens)
6 small potatoes -  cut into small pieces
2 cups brown rice
1 leek, ends removed and chopped
2 garlic cloves, minced
Greens from your beets, stems removed and chopped
1 Tablespoons sesame oil
salt and pepper
sesame seeds for garnish

Preheat the oven to 425 degrees. Place beets and potatoes on baking sheet.
Coat with a little oil, salt and pepper. Toss and spread the vegetables out so they are in a single layer.

Bake vegetables for 25 minutes. Flip vegetables over and bake for another 15 to 25 minutes or until tender and caramelized.

While that was in the oven, I cooked 2 cups of brown rice in the rice cooker.

Add one tablespoon of sesame oil to a pan over medium heat. Saute the leeks for about 2 minutes. Add in the garlic and saute for another minute. Add the beet greens, and cook until slightly wilted and tender. Serve the greens mixture over brown rice with the roasted beets and potatoes on top. Top with a sprinkle of sesame seeds.

 This is delicious by itself, but I also tried it with this peanut sauce and that was extra good. You could also try adding in other root vegetables like carrots, parsnips, or sweet potato.

Hope you have a great week!

Friday, April 27, 2012

Friday Flashback

Hope everyone had a great week! I am looking forward to a busy weekend but I think I will still have time to fit some cooking in. I have some fun posts planned for next week!

1. Delicious Lentil stew from Vegan Yak Attack
2. Happy Kitty, Sleepy Kitty...
3. This chocolate bar is so good, it's dangerous! Found at sunflower market.
4. Kale + mangos + pumpkin seed salad

I'm participating in the Virtual Vegan Potluck on May 12th! If you have a food blog, please join in the fun. :)

Thursday, April 26, 2012

Oatmeal Cookies with Goji Berries and Chocolate Chips

These crunchy cookies came out great! They remind me of eating granola... just more portable and there is chocolate involved.

Oatmeal Cookies with Goji Berries and Chocolate Chips
adapted from the clean eating mama

1/2 cup vegan butter
3/4 cup brown sugar
1 tsp vanilla
1 flax egg
(1 tablespoon ground flax + 3 tablespoon water, set in refrigerator for 15 minutes)

3/4 cup flour
1 1/2 cup rolled oats
2 teaspoons cinnamon
1/3 teaspoon baking soda
pinch of salt
1/2 cup dried goji berries
1/2 cup chocolate chips (I used this brand)

Preheat oven to 350.

Cream the brown sugar and butter together in a large bowl with an electric mixer. Add vanilla and flax egg and cream for another minute. Add in the dry ingredients and mix thoroughly.

Form small balls on a cookie sheet and bake for 12-15 minutes. Let cool and serve!

This was my first time trying goji berries. They have a mild tangy taste and have a similar shape and chewy texture as raisins.

These were delicious with a glass of almond milk, but would be good with a hot cup of tea as well.

Happy Baking!

Wednesday, April 25, 2012

Tropical Baked Oatmeal

  I had some delicious pineapple left over, so I decided to try out this fun breakfast recipe.

Tropical Baked Oatmeal
adapted from vegansaurus

2 cup oats (not instant)
1 tsp cinnamon
4 Tbsp brown sugar
2 cups almond milk
1/2 cup orange juice
1/2 cup water
1/2 tsp ground flax
1/3 cup chopped pineapple
1/4 cup walnuts

Preheat oven to 350. Mix all ingredients together except walnuts into a 9 by 9" baking pan.  Bake for 30-35 minutes. Put the walnuts onto a baking pan and put them in the oven for the last 5 minutes. When the oatmeal is done, top with the walnuts and serve.

I found that leftovers kept well if I just added a little more milk when reheating.

I usually add bananas or berries to my oatmeal, but this was a fun change. If you like coconut, sprinkle some on the top and It would be great too!

I usually cook oatmeal on the stove, but this was easier!
I have found that I am much better working with the oven than I am with having to watch things on the stove. Any tips? Just more practice? :)

Monday, April 23, 2012

Easy Quinoa Salad with Pineapple

This is a great side dish to bring to a summer cook out, or an easy and quick lunch or dinner at home. It's light and healthy and is also great as leftovers.

Easy Quinoa Salad with Pineapple
vegan, serves 6 as a side dish
1 C quinoa
2 C water
1 green bell pepper, chopped
3 small to medium carrots, peeled and chopped
1/2 cucumber, chopped
1/2 cup pineapple, chopped
1 can cannellini beans
2 tablespoons lemon juice

Rinse quinoa well. Bring 2 cups water and 1 cup quinoa to a boil over high heat. Reduce heat, cover and simmer for 20-30 minutes. When quinoa is fluffy and the water is absorbed, remove from heat and let cool.

Combine bell pepper, carrots, cucumber, beans, and pineapple into a large bowl. Add the quinoa and mix well. Add in 2 tablespoons of lemon juice and toss to coat.
Serve cold or at room temperature.

I think a lot of different vegetables would be tasty in this salad. I think next time I'll use red bell pepper to get even more colors in there. 

I had a ton of pineapple left over, so check back later this week for another recipe with a tropical flair. :)

Our cooking buddy, Big Orange.

Friday, April 20, 2012

Friday Flashback

1. I learned how to make single serving cupcakes. This is dangerous.
2. I made my rustic vegetable pizza again, but added tomatoes!
3. Delicious Walnut Bella "Meatball" Subs from Sunday Morning Banana Pancakes
4. Minnie. Just being cute as usual.

Have a great weekend everyone! <3

Wednesday, April 18, 2012

Rustic Vegetable Pizza with Sour Cream Drizzle

After my first pizza attempt, I wanted to see what else I could come up with on top of these cute pitas. I have already made this version twice and they are delicious! Feel free to put in whatever vegetables you like.


Rustic Vegetable Pita Pizzas with Sour Cream Drizzle

3 pitas, halved horizontally to form 6 rounds (or something similar. I used these long pitas and made 3 with this recipe.)
Jar of your favorite pizza or marinara sauce
2 T nutritional yeast
2 T panko or bread crumbs
1 red bell pepper, sliced
1/2 small onion, sliced
1 small yam or sweet potato, cut into small shreds or peel off slices with a vegetable peeler
3 large handfuls fresh spinach leaves or about 1/2 cup frozen spinach
Sprinkle of oregano

Sour Cream Drizzle:

1/4 C vegan sour cream
1/4 tsp oregano
1/4 tsp basil

Preheat oven to 400.

Cut your pitas and lay them out on a cooking sheet. Spread the pizza or marinara sauce on top of each. Sprinkle with half of the nutritional yeast and half of the panko crumbs.

In a skillet over medium heat saute the onion and bell pepper until crisp tender. Add in the potato shreds and cook another 2-4 minutes. Divide these vegetables among the pitas.

Add the spinach to your skillet and cook in a little bit of water for a few minutes, until just wilted. Divide this among the pita pizzas.

Top each pizza with another sprinkle of nutritional yeast, panko crumbs, and a sprinkle of oregano.

Cook for 8-10 minutes or until the edges are golden.

Sour cream drizzle: 
Mix oregano and basil into the vegan sour cream in a small bowl. I found that it will "drizzle" better if it's a little warm and melted, so I popped it into the microwave for about 20 seconds.

Once your pizzas are done drizzle this mixture on top of each one, then serve.

The second night I made these we ran out of bell pepper, so I used grape tomatoes (cut in half) and that was just as good. I say just throw every vegetable on there!

How do you feel about the vegan cheese options? I have tried some at a restaurant but wasn't the biggest fan. I think I prefer these types of pizza without any cheese. Maybe I need to just attempt to make my own!

Monday, April 16, 2012

Strawberry Muffins

These mini muffins are so cute! I think this strawberry muffin recipe is perfect for spring. Perfect to bring to a brunch or bake sale, or just to share with your family.

 Strawberry Muffins
adapted from the kitchn
makes about 3 dozen mini muffins, or 12–16 regular muffins

1 cup non-dairy milk (I used unsweetened almond milk)
1 teaspoon apple cider vinegar
1/3 cup sugar
1/3 cup packed brown sugar
1/4 cup canola oil
1 teaspoon vanilla extract
2 cup chopped strawberries
1 cup whole wheat flour
1.5 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon ground flax
1/2 teaspoon salt
3 tablespoons rolled oats
sprinkles of cinnamon and sugar

Preheat oven to 400°.

Grease your muffin tins or line with paper liners.

Combine non-dairy milk, vinegar, sugars, oil, and vanilla in a bowl and mix well.

In a separate bowl combine the flours, baking soda, baking powder, flax and salt.

Mix the strawberries into the dry mixture
, tossing to coat with a light dusting of flour mixture. This helps the fruit stay at the center of the muffin, instead of sinking to the bottom.

Pout the wet ingredients into the dry and stir until just combined. Pour the batter into your muffins tins. Top each with a sprinkle of cinnamon, sugar and the rolled oats.

Bake for 20-25 minutes (more time for regular sized muffins, less for mini muffins) until a toothpick comes out clean.  Let cool for 10 minutes.

It was more batter than I expected, so I made a lot! With this recipe I made 24 mini muffins and 8 regular sized muffins.


A delicious strawberry treat!

What's your favorite fruit to add into baked goods? I usually prefer banana breads, but I do love a good berry.

Join the fun by linking up any berry recipe posted during the month of April below. The twitter hashtag is #berrylove. 

Friday, April 13, 2012

Friday Flashback

This was a busy week! Here are a few photos. Wow, it doesn't look like I ate very healthy...better fix that this weekend!

1. My cat!
2. Banana Bundt Cake that I made for a family Easter gathering.
3. Sweet Action Ice Cream in Denver has several vegan options!
4. Went to Tocabe for a friend's birthday dinner. Found this article helpful.

Have a great weekend!

Tuesday, April 10, 2012

Vegan Beauty Products

Just wanted to share a few quick pictures of some recent purchases. I decided I would update my products slowly. When something runs out, I will buy a new version (if needed) that is vegan/cruelty free. I was interested in upgrading my products to less toxic versions even before I started eating vegan, so this is exciting. (Does anyone else get excited about soap? I might be weird.)

So far my favorite thing is the Hugo Naturals Shower Gel. It has a great light scent (but not too strong) and works well. I love it and am totally buying more from this brand. It's awesome that it says vegan right on the front!


Next on my list is going to be replacing some of my makeup items. I use a lot of Tarte products now, which are cruelty free, but after some research I found out that not everything they carry is vegan. Thankfully my favorite lip tint is... but I need to find a new type of concealer and mascara.

Any recommendations on brands for makeup or other beauty products?

Friday, April 6, 2012

Friday Flashback

Here is a recap of my week in the form of some new recipes that I tried. See below for the links!

1. YUMMY chocolate chip cookies from Lysa's Kitchen, Thanks Lysa!
2. Grilled Tofu and Veggies
3. Raw Strawberry Pie
4. Eggplant Lasagna Rolls

I hope everyone has a great holiday weekend. I am off to search for Easter treat ideas and recipes.
Are you cooking up anything fun for the holiday?

Thursday, April 5, 2012

Garbanzo and Broccoli Pita Pizza

This was a delicious and simple lunch! I got some broccoli rapini in my box from Mile High Organics, and they also sent a recipe for these pita pizzas. I changed it up a little and added in some potatoes that I had leftover from my breakfast burritos. Yum!

Garbanzo Beans and Broccoli Rapini Pita Pizzas
adapted from Gourmet

2 cloves minced garlic
1/2 C extra virgin olive oil
1 can garbanzo beans, drained and rinsed
1/2 C water
1 bunch broccoli rapini leaves, chopped (remove stems)
1/2 tsp. red pepper flakes
3 pitas, halved horizontally to form 6 rounds (or something similar. I used these long pitas and made 3 with this recipe.)

Diced and oven roasted potatoes
Any other pizza toppings

Preheat oven to 400.

In a skillet cook the garlic in oil over medium heat, stirring, until pale and golden. Transfer the garlic to a food processor. Add in 1 Tbsp oil, chick peas, 1/4 C water, and salt and pepper to taste and blend until smooth.

Cook the broccoli rapini in olive oil over moderately high heat until wilted. Add remaining 1/4 C water and red pepper flakes. Cover and simmer about 2 minutes until almost all the water is evaporated.

Spread the garbanzo mixture on to the pitas and top with the broccoli rapini, potatoes or any other toppings you like. Arrange pitas on a baking sheet and bake for 10 minutes or until the edges are golden.

The garbanzo paste mixture on here was especially good and would make a great base for a lot of other toppings.
Let me know what you try!

Wednesday, April 4, 2012

Double Berry Popsicles

These are so easy that they don't really require a recipe! I bought some fun popsicle molds and just filled them with juice and pieces of fruit. I like these molds because they are pretty small. I'm pretty sure they are for children. Probably toddlers. But whatever. I usually can't eat a whole popsicle before it melts all over the place!


I made a Double Berry flavor with berry nectar juice with small pieces of strawberries. Refreshing!

I also made another variation with pineapple and coconut juice filled in with pieces of strawberries and pineapple. Tropical!

These molds also have a hole in the center so you can fill them in with whatever your heart desires... liked whipped cream? (I just now figured this out by looking them up online so haven't experimented yet).

I have a feeling I'll be using these to come up with more fun popsicle flavors this summer!

What combos would you use?

This is a bloghop! Join the fun by linking up any berry recipe posted during the month of April below. The twitter hashtag is #berrylove.

Monday, April 2, 2012

Potato and Pepper Breakfast Burritos

I made a breakfast feast over the weekend! It all came out so delicious that I can't wait to share this recipe and the photos with you.

Potato and Pepper Breakfast Burritos
dairy free, vegan * Serves 2 to 3 
adapted from spabettie 
3-4 small potatoes, cubed
1 small sweet onion, sliced into strips
1 orange bell pepper, sliced into strips 
olive oil 
tortillas or wraps of your choice

optional toppings:
avocado, salsa, arugula, spinach or other greens


Preheat oven to 350.

Chop the potatoes, and spread out in a single layer on a baking sheet. Drizzle or spray with olive oil and add a little pepper or other spice of your choice. Roast for 20 minutes, turning them over at 10 minutes in. 

Chop the bell pepper and onion slices and arrange them in a single layer on another baking sheet. Once the potatoes have cooked for 20 minutes, add these to the oven and cook both trays for another 10-15 minutes, turning halfway through.


Warm your tortillas slightly in the oven or on the stove and then create your burrito.
Layer on the potatoes, peppers, onion and whatever else you'd like. Fold the wrap and enjoy! 

I served these delicious burritos with arugula, spinach, avocado, and salsa. We also had some fantastic grapefruit on the side.

 A successful breakfast!

This was fun to make on a weekend morning, and I felt I redeemed myself a little bit for a recipe fail the night before... haha. 

What do you like on your burritos or wraps?
Another new favorite of mine is sweet potato and black beans.

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