November 25, 2014

Hoisin Roasted Green Beans

This isn't the most glamorous of dishes, but I assure you the flavor totally makes up for it. It's an excellent side dish for just about any Asian-inspired meal. What I love most is that it's so quick and easy, and frees up stove space. So while you've got your soup, stir-fry, or fried rice going on the stove, just pop these flavor-packed beauties in the oven and they take care of themselves! If they're done before your main dish, no problem - they're great served at room temp too. I especially love them paired with rice or noodles because they can mingle with the hoisin sauce and get all happy together. Mmm, mmm!

Vegan, gluten-free (with tamari and gf hoisin)
Adapted from Fresh Every Day cookbook
Makes about 5-6 side servings

1 1/2 lbs. green beans, stems removed
1/3 cup hoisin sauce
Juice of 1 orange
2 Tbsp. tamari (or soy sauce)
2 Tbsp. sesame oil or olive oil
Optional: sesame seeds for serving

Preheat oven to 400.
Stir all ingredients (except green beans) together in a large bowl.
Add green beans and toss to coat.
On a baking sheet with sides, spread the beans in an even layer.
Roast 15-20 minutes until soft.
Drizzle beans with the pan juices before serving if you wish.
Serve warm or at room temp.

*Note: you can try this sauce and method with other veggies too. Brussels sprouts, broccoli, mushrooms, etc. A vegetable medley would be awesome!

{Printer Friendly Version}

Have some leftover hoisin? Try these too!

Come join me on Instagram - I love to see what you guys are cooking up! :)

November 17, 2014

Vegan Chili Mac

Meet one of our new favorite go-to dinners! We all love it, including our toddler who gets super excited and usually asks for seconds. Although she has trouble pronouncing "chili" so it comes out more like "gooey mac" :) That name is just as great because it actually describes it pretty well. I love this recipe so much because it's amazing comfort food with simple ingredients yet maximum flavor. It's healthy, filling, and slightly creamy/cheesy from the nutritional yeast. I can't rave about it enough. What brings it over the top is that it only takes 30 minutes to prepare, is super easy to make, and is full of pantry staples that I usually have on hand (beans, pasta, onion, tomato sauce). It's not spicy when using a mild chili powder, so add smoky chipotle powder if you'd like to kick it up. It's a perfect family-friendly meal loved by kids and adults alike. Gooey mac for the win!

Vegan, gluten-free (with gf pasta)
Adapted from Fatfree Vegan Kitchen
Makes about 5 servings

8 oz. elbow pasta (about 2 heaping cups uncooked)
1 onion
15 oz. can tomato sauce
15 oz. can kidney beans, rinsed and drained
1 1/2 cups corn (I use frozen)
3 Tbsp. nutritional yeast
3-4 tsp. mild chili powder
1/2 cup water
3-4 oz. spinach
Salt to taste
Optional: garlic, chipotle powder

Cook pasta, leaving al dente. Drain when finished.
While pasta is cooking, dice onion.
In a large pan over medium heat, saute onion about 8 minutes or until translucent.
When onion is soft, add pasta and all other ingredients except spinach.
Reduce heat and cook 8-10 minutes, stirring occasionally. Add more water if it becomes too dry.
Meanwhile, roughly chop spinach.
Add spinach and cook 3 minutes. Salt to taste.

{Printer Friendly Version}

More quick and easy vegan dinners:

Come join me on Instagram - I love to see what you guys are cooking up! :)

November 9, 2014

Chocolate Hemp Power Smoothie

Alright guys, I'm gonna come right out and say it. This smoothie makes me feel like superwoman. The first time I thought it was a coincidence, but then it kept happening. Every time I drink one of these bad boys I get a crazy burst of energy and feel the urge to throw on a cape and take over the world. It's so chocolatey, thick, and dense; jam-packed with protein and nutrients that give an undeniable boost. And it just so happens that it tastes delicious too. The trick is using a ripe banana (think: lots of brown spots) since those are much sweeter and more flavorful. Grab your capes and let's do this! ;)

Vegan, gluten-free
Inspired by Oh She Glows

1/4 cup hemp hearts
1 small avocado
1 ripe banana (frozen, if desired)
1/2 cup almond milk (I use vanilla, unsweetened)
3 Tbsp. cocoa powder
1 Tbsp. agave/honey
3-5 ice cubes

Place all ingredients in a blender and blend until relatively smooth.
Taste and adjust if necessary (i.e. more agave/honey for sweetness, etc.)

{Printer Friendly Version}

Chocolate craving still going strong? More healthy indulgences here!
2-Minute Healthy Chocolate Milkshake
Chocolate Oat Balls
Vegan Fudgesicles

Come join me on Instagram - I love to see what you guys are cooking up! :)

Related Posts Plugin for WordPress, Blogger...