September 29, 2014

Roasted Vegetables and Chickpeas


This is chilly weather comfort food at it's finest. A big 'ol happy pan of your favorite veggies roasted to perfection - then taken to the next level by inviting chickpeas to the party! It's tough to express how much I love this one-pan wonder. What's even better is how customizable it is. You don't have to stay strict to the recipe and quantities below. Use your own favorite vegetables and change it up how you see fit. The recipe makes about 8 side-dish servings, but I really think it's the star of the show so we usually eat it as a main dish. :)


Vegan, gluten-free
Adapted from Better Homes & Garden

Ingredients
15 oz. can chickpeas
2 carrots
4 medium potatoes, about 1 lb. (I love yukon gold)
1/2 head cauliflower
1 small head broccoli
1 small red onion
1 1/2 cups mushrooms, or about 4-6 oz.
5-6 cloves garlic
1-2 tsp. dried basil (or other herb of choice)
2 Tbsp. olive oil
1/4 tsp. salt (more to taste)

Directions
Preheat oven to 425.
Prep the vegetables: mince garlic, dice carrots and potatoes, chop broccoli and cauliflower into bite-sized pieces, halve/quarter the mushrooms, and slice the onion.
Rinse and drain the chickpeas.
On a large baking sheet (use two if you'd like to space them out more), place all the vegetables and chickpeas. Drizzle them with olive oil and toss to coat. Add salt and basil, and toss again.
Place in the oven and roast for 40-45 minutes, stirring halfway through.

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Roast all the veggies!

September 13, 2014

Black Bean Tempeh Tacos


I love using tempeh as a ground meat substitute! Most often I use it in pasta sauce, but it's awesome in so many other dishes as well. These Black Bean Tempeh Tacos were an early recipe I posted on the site, but I've revised it over the years and wanted to update the photos as well. Tacos are always a great choice for weeknight meals - quick, easy, delicious! Plus everyone can personalize their own with the toppings they love. These are pleasantly filling, with a double protein punch from both the beans and tempeh. (For us, each taco has over 10g protein!) My favorite toppings are avocado, lettuce, and juicy pico de gallo which pairs wonderfully. Let's get this taco party started!


Vegan, gluten-free
Makes about 6-8 tacos

Ingredients
8 oz. tempeh
15 oz. can black beans
1/2 onion
2 cloves garlic
2 Tbsp. taco seasoning (or other seasonings of choice)
Corn tortillas
Toppings of choice: pico de gallo, lettuce, tomato, nutritional yeast, cilantro, avocado/guacamole, etc.

Directions
Crumble tempeh and place in a bowl. Mix the taco seasoning with 2-3 Tbsp. water and add to tempeh. Stir well to combine and set aside to marinate.
Dice onion and mince garlic.
In a pan over medium heat, saute onion and tempeh for about 8-10 minutes.
Meanwhile, prep your toppings. (Chop lettuce, avocado, etc.)
After onions have softened, add minced garlic to the pan and cook 30 seconds.
Add black beans and cook about 3 minutes or until heated through.
Assemble tacos: warm the corn tortillas if desired, add the tempeh mixture, and any toppings.

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Don't stop the fiesta! ;)

September 9, 2014

Healthy Chocolate Milkshake

Thick. Creamy. Smooooth. This shake is sure to satisfy even the biggest of chocolate cravings. It tastes like an indulgent treat but without the guilt - just four simple, healthy ingredients come together in 2 minutes (oh yeah, I totally timed myself!) When it comes to smoothies and shakes, I tend to just toss stuff in the blender as I go. But my husband and I love this one so much I finally got the measurements down to share with you all. Play around to find the sweetness you prefer. The riper the banana, the sweeter it'll be, and you can add more or less agave/honey to taste. If you have sliced frozen banana in the freezer that works great too!

Vegan, gluten-free

Ingredients
1 cup vanilla almond milk (or other milk of choice)
1 ripe banana
2 Tbsp. cocoa powder
1 Tbsp. agave (or honey)
Optional: 2-3 ice cubes

Directions
Add all ingredients to a blender and blend until smooth.
Taste and adjust if necessary.

Note: I use unsweetened milk and cocoa powder, so reduce agave/honey if using sweetened.




More healthy chocolate indulgences we love!


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