November 28, 2016

Edamame, Tomato, Corn Salad with Lemony Dressing


Only 6 simple ingredients needed to make this colorful edamame salad! It's so fresh and light, yet pleasantly filling. Hearty edamame, juicy tomatoes, sweet corn, onions, and herbs tossed with a bright lemony dressing - all the textures and flavors play so nice 😊 It's an awesome dish in the summer (think fresh corn and garden tomatoes!) but I love it year round thanks to organic frozen corn and available sweet cherry tomatoes. Be sure to find organic produce (especially edamame and corn) if possible. It's such a fun and versatile recipe - check my notes below for variations!


Vegan, gluten-free
Serves about 5-6 as a side

Ingredients
1 1/2 cups shelled edamame
1 cup cherry tomatoes
1 cup corn
1/4 cup red onion (or green onion)
1/3 cup fresh cilantro (or parsley, basil)
Juice of 1 lemon (or lime)
Salt to taste

Directions
Quarter tomatoes, and finely dice onion. Roughly chop cilantro, stems removed.
In a bowl, combine all ingredients and squeeze fresh lemon juice over top.
Toss to combine and salt to taste.
Can serve immediately, or refrigerate first to let flavors develop.

Variations: (Have fun!)
Add a splash of red wine vinegar for extra tang - I love this!
Top with some creamy avocado chunks before serving
Garlic lovers - add a clove of finely minced garlic
My husband likes to add some sweetness to his (touch of sugar)

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More healthy salad goodness!

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November 15, 2016

Lentil Vegetable Soup

This easy, 10-ingredient soup is packed with nutrients and totally customizable. Follow the recipe or swap in your own favorite veggies! I know I just posted a soup round-up, but I couldn't help it - I'm a soup fanatic! It's safe to say we make at least one batch of soup or chili every week. I LOVE how it's such a wide variety of plants and nutrients, and of course makes awesome, easy leftovers - just pull out of the fridge and heat up! Instant happiness 😊 This recipe is a family favorite and my 4 year old daughter even loves sprinkling garbanzo beans in hers. Hope you enjoy too!


Vegan, gluten-free
Serves about 5-6

Ingredients
1 onion
2 carrots
15 oz. can diced tomatoes
1 cup cut green beans (I use frozen)
8 oz. mushrooms
1 zucchini
4 cups vegetable broth
1 cup dry brown lentils
3-4 cloves garlic
1 1/2 tsp. dried basil
Salt to taste
Other additions: spinach, broccoli, kale, corn, peas, cauliflower, cabbage, etc.

Directions
Dice onion and carrot.
In a stockpot over medium-high heat, add onion and carrot with salt. Sauté for about 8 minutes.
Meanwhile, mince garlic, dice zucchini, and slice mushrooms.
When onion is translucent, add garlic, zucchini, mushrooms, and basil. Stir and cook for 2 minutes.
Add diced tomatoes with juice and vegetable broth.
Increase heat and bring to a light boil.
Add green beans and lentils.
Reduce heat, cover, and lightly simmer for 25-30 minutes or until lentils are tender, adding more broth or water if needed. Salt to taste.
Optional (but highly recommended!): stir in a few handfuls of baby spinach during the last couple minutes of cooking.

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More soup for you! 😊

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October 30, 2016

10 Easy, Healthy Vegan Soups!

Don't get me wrong, I love summer and playing outdoors but I get just as excited for chilly "hunker down" weather. Cozying up in front of the fire, watching snow flakes fall, and hugging warm bowls of comfort food is SO GOOD for the soul! In winter, my days are basically soup + matcha on repeat ;) Here are some of my favorite go-to soups (well, technically 7 soups, 2 chilis, and a chowder) that are proven to be crowd favorites as well. Soup is wonderfully versatile, so as always have fun playing around with the recipes! They all make great take-along lunches to easily reheat, and awesome leftovers (oh hey, soup for breakfast girl right here!) Grab a blanket, get cozy, and enjoy!


Let's start with this crowd-favorite and super versatile veggie soup! Follow the recipe, or use it as a "base recipe" and throw in whatever you have on hand. Quinoa, rice, and beans are awesome additions for a protein boost!

"I made this the other night. I kept out mushrooms, carrots, corn, and peas and added yellow squash. The meat eaters (aka fiance and friends) asked for the recipe!! It was so good and easy to make. I will be holding on to this recipe for chilly nights." -Jen P.

"Made this for a second time! Have to say I'm only a good cook because I know my way around following a good recipe. Without one I don't even dare enter the kitchen! However, tonight I didn't even MEASURE the veggies this time!! Crazy right?! It was just so good the first time, I knew even I couldn't get this wrong! Big thanks for the recipe and boost in confidence." -Stephanie W.


2. Sweet Potato Black Bean Chili


I'm prone to loving just about any (plant-based) chili, but I admit this is my personal favorite! The sweet potatoes are such a natural fit, and provide a great nutrient boost :)

"This is my favorite chili - hands down. Love it. Heartiest vegetarian chili I have had. A+!" -Laura B.

"I love this chili recipe. I've used it so many times for family and friends." -Molly S.


3. Lentil Spinach Soup

A reader favorite! It's safe to say I make it about once a month too. A budget-friendly meal that doesn't skimp on taste or nutrition. Lentils are such amazing little beauties!

"Thank you so much for the recipe. It is so healthy and delicious. I doubled the recipe for lunches at work!" -Elizabeth S.

"What a wonderful soup! My whole family likes it. I even made a vegan home made broth for it. It's cost effective and the ingredients are readily available." -Wendy D.





If you're in a time crunch, this savory chili comes together in about 30 minutes! A great go-to chili that's easy to modify.

"I've made this chili 2 times now and it's been delicious both times. Great recipe!" -Lily

"Great flavor! I added one small can of corn and 1/2 package of Boca Veggie Crumbles and a little extra water. Everyone in the family from the 25 year old to the 85 year old loved it. It is replacing the recipe I've used for the past 30 years!" -MMR




This soup totally reminds me of a vegan version of classic beef stew! The textures and flavors are SO hearty and comforting. We love it even more the next day after the flavors intensify :)

"I made this last night and it was so delicious and filling. Thank you!" -Katherine E.

"My husband just loved it! I didn't have spinach, but we didn't miss it at all. I used fresh parsley and celery instead. Thank you for the recipe!" -Aura L.



6. Vegan Corn and Potato Chowder



Rich, creamy, cheesy, and 100% plant-based! The golden broth is PACKED with flavor from smoked paprika and nutritional yeast - and it's only 8 simple ingredients! I've made this for a few different get-togethers and it's always a hit :)


7. Asian Noodle Soup



This is one of my most-made meals of all time. SO perfect for busy nights! You can still get a satisfying, comforting meal on the table in 20 minutes!


8. Split Pea and Sweet Potato Soup



Guys, I know. Can't say this soup is a looker. But I promise the flavor is there! Creamy sweet potato and healthy split peas combined with smoked paprika is pretty amazing. We're huge fans of this nutrient powerhouse meal, and it's actually been my 4-year-old's favorite soup for the past couple years! <3


9. Chickpea Noodle Soup



Classic chicken noodle soup gone vegan! Bring back the childhood favorite comfort meal with a plant-based twist, replacing chicken with chickpeas.


10. Quinoa Minestrone Soup



This is your basic minestrone but with a nutrient boost using quinoa in place of the usual pasta! Feel free to sub back in some pasta if you'd like the classic version - we love it both ways :)

"Hi, Kaitlin, I made this last night, and it was delicious! Thanks!" -Nicki E.



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Need more plant-based inspiration? Check out my other favorite roundup:



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