Category: Dinner

Creamy Tomato Soup

On By Taylor MavingIn #vegan, Dinner, Lunch, Plant-based, Soup, Uncategorized, VegetarianLeave a comment

I recently subscribed to a vegan meal service called Purple Carrot. I have done meal services in the past and for one reason or another I decided they weren’t for me. Changing up your diet to plant-based can definitely have its challenges in the beginning and the biggest challenge for me is that I often feel stifled in the kitchen. I find myself making the same meal over and over again so I thought incorporating a meal service while I adjust to eating vegan again would be a good idea.

So far I am really liking Purple Carrot. They have introduced me to some new products that I didn’t know about and even if I don’t end up continuing with them after a while I will have learned some great recipes. Tonight’s meal was a home run! It is a healthier version of the classic canned tomato soup and grilled cheese that you ate growing up. Going forward I will always make my tomato soup like this even if I do add dairy back into my diet eventually. It was so yummy. When it says two servings it really is only two smaller bowls of soup so I recommend doubling the recipe if you like to have seconds or are feeding more than two. If you’re interested in trying out purple carrot to add some more plant-based meals to your diet they do offer $20 off your first week.

Ingredients:

  • 4 cloves garlic
  • 1 shallot
  • ¼ cup cashews
  • 14.5 oz canned diced tomatoes
  • 5.5 oz coconut milk
  • 1 ancient grain roll
  • 1 avocado
  • 1 tbsp hemp seeds
  • 1 tbsp sunflower seeds
  • ¼ oz fresh basil
  • 2 tbsp vegan parmesan
  • 1 tbsp olive oil
  • Salt and pepper to taste

Steps:

  1. Preheat oven to 400°F to warm bread in step 4. Peel and chop the garlic. Peel and roughly chop the shallot.
  2. Place a large pot over medium heat with 1 tbsp olive oil. Once hot, add the chopped garlic and shallot and cook until softened, stirring occasionally, about 3 to 5 minutes.
  3. Add the cashews, diced tomatoes, coconut milk, and ¼ cup water to the pot. Bring to a boil, reduce heat to low, and simmer soup for 3 to 5 minutes. Carefully pour the soup into the blender and blend until smooth. Season tomato soup with salt and pepper.
  4. Halve the ancient roll lengthwise and toast directly on the rack in the oven until golden brown, about 4 to 5 minutes. Halve the avocado, remove the pit, and scoop out the flesh. Once the bread is toasted, spread the avocado onto the toasted bread, and top with hemp seeds, sunflower seeds, and a pinch of salt.
  5. Slice the seeded avocado toast. Hand tear the basil leaves. Divide the creamy tomato soup between large bowls. Top with basil and parmesan and serve with seeded avocado toast on the side.
    _1400_700_Vegan_TomatoBisque-1-4804bf2f2898a96e61d3606ae461b72e
    (taken from http://www.purplecarrot.com)

    IMG_3199IMG_3201

Vegetable soup

On By Taylor MavingIn #vegan, Appetizers, Dinner, Plant-based, Sides, Soup2 Comments

I really like always have a prepared homemade soup in my house. It’s nice to have something you can quickly grab when you get hungry. Some week nights I am too exhausted to make dinner so I’ll just eat whatever prepared soup I have in the fridge and toss together a fresh salad. I am also really lucky that my two year old absolutely loves this soup so I feel really good knowing that he’s getting his nutrients in! I go pretty heavy on the carrots because my little guy LOVES cooked carrots, but you can add less if you’d like. You can also add some noodles to make this dish a bit more filling!

Ingredients:

  • 1 sweet onion- diced
  • 4 large carrots- diced
  • Olive or grapeseed oil
  • 2 cups of chopped celery
  • 4 cloves of garlic- minced
  • 2- 15.5 oz cans of great northern beans -rinsed and drained
  • 1- 15.5 oz of diced tomatoes with basil
  • 32 oz organic veggie broth
  • salt and pepper to taste
  • few sprinkles of: cumin, paprika and chili powder
  • 1 teaspoon of dried parsley
  • 1 teaspoon of adobo
  • 5 oz of pre-washed organic baby kale

Steps:

  1. Start by washing and dicing all the veggies. In a medium sized sauce pan drizzle olive oil and turn on medium to high heat. Add the onions. Let cook for a about 5 minutes and add the garlic, carrots, celery.
  2. Sprinkle with cumin, paprika, chili powder, adobo, beans and parsley. Add the tomatoes and broth. Cover and let cook over medium heat for about 30 minutes or the until vegetables are fork tender.
  3. Turn off from heat and stir in the baby kale.IMG_3160IMG_3168

Veggie Sandwich

On By Taylor MavingIn #vegan, Dinner, Lunch, Plant-based, VegetarianLeave a comment

I have been eating plant-based (and cut out processed white carbs) for almost a week now and I am starting to notice some really great improvements in my digestion. It has been relatively easy to make the switch during the day, but at night after dinner is when I start craving white carbs. Hoping it will get easier and easier as I continue. The main reason I decided to make a switch is because my overall energy level was really low and my stomach has been bothering me. My body has always responded really well to eliminating dairy and meat so I figured it was time to try again.

What is great about putting limitations on your diet is that it forces you to be prepared and you can’t just eat whatever. Being a mom who is always on the go I noticed myself starting to just put whatever in my mouth that was convenient at that time. This week I have had to prepare my lunches and if I am out I am limited on what I can order and it’s always healthy.

I packed this sandwich a couple of times this week and it was so good. Obviously you can use whatever veggies on hand. I definitely will add avocado next time. I also used grape tomatoes but they aren’t photographed. This is a great option if you want to add more plant-based lunches to your diet but don’t just want a salad. Also because the bread is so dense it doesn’t get soggy. I ate my sandwich hours after packing it and it was still delicious!

Ingredients:

Steps:

  1. I keep my bread in the freezer, so I start by toasting that.
  2. Spread the hummus and pesto on each side of the bread. Add the rest of the ingredients and enjoy!IMG_3140IMG_3138

 

 

Easy lentil soup

On By Taylor MavingIn #vegan, Dinner, Lunch, Sides, Soup, Uncategorized1 Comment

Last night I had a serious carb craving and made this easy soup to try to satisfy it.  I just ate it again for dinner tonight and it is so yummy. I never measure with spices so I usually just sprinkle, taste and add more if I think it needs it. I will try to be more mindful of how much I am actually using going forward. This soup didn’t have a ton of broth, my husband said it reminded him more of a chili which he liked. Extremely filling and easy to freeze! Also I use mostly organic ingredients especially when it comes to produce, but I don’t always label that in the recipes because that is up to you. Hope you’re all having a good week!

Ingredients:

  • 4 yellow carrots- peeled and chopped
  • 4 sticks of celery- chopped
  • Grapeseed oil
  • 1 cup of brown lentils
  • 1 medium sweet onion- diced
  • 1 tablespoon minced garlic (I used the pre-minced kind because I was feeling lazy)
  • 32oz box of organic veggie broth
  • 1 28 oz can of organic diced Roma tomatoes  (this is all I had a smaller can would work great too)
  • Handful of spinach
  • Chili powder
  • Adobo
  • Cumin
  • Salt and pepper

Steps:

  1. Start by drizzling some grapeseed oil over a medium sized saucepan over medium to high heat. Place the onions in the skillet and let cook for 5-7 minutes or until they start turning clear.
  2. Add the garlic and spices (chili powder, adobo, cumin, salt and pepper) stir well and cook for a few minutes.
  3. Add the diced carrots and onions and let simmer for a few more minutes. IMG_3097
  4. Add the broth, tomatoes and lentils, stir, reduce heat to meat low, cover and let cook for 25-30 minutes or until the veggies and lentils are cooked through. Add a handful of uncooked spinach to each hot soup bowl you serve.IMG_3105IMG_3107IMG_3115

 

Purple cauliflower and Brussels sprouts with nuts

On By Taylor MavingIn #vegan, Dinner, Lunch, Sides, Uncategorized, VegetarianLeave a comment

Hi there 🙋🏻‍♀️ it’s been a minute since I have blogged. Feeling inspired to revamp my diet and eat healthier as a family. Life with a toddler is so chaotic it’s easy to get lost with your goals. It’s always refreshing to be able to find your inspiration again and try to get back to where you used to be. We are humans, we are not perfect, but as long as we keep striving to be our best and notice when we get off track I think that’s all you can hope for. As I always say “give yourself grace.”

So anyways tonight I made a really simple meal that was full of color and fresh produce. I wanted to add cheese to it so bad, but I am trying to take a break from dairy as it wreaks havoc on my system…so incredibly hard though! The meal was simple and surprisingly filling. My little guy loved the nuts and sweet potatoes.

Ingredients:

  • One head of purple cauliflower
  • 14 oz bag of Brussels sprouts
  • 1 medium sweet onion
  • 4 small sweet potatoes
  • Grape seed oil
  • Garlic powder
  • Curry powder
  • Cumin
  • Adobo
  • Pepper
  • 1/2 cup almonds
  • 1/2 cup walnuts

Steps:

  1. Start by preheating the oven to 450 degrees.
  2. Roughly chop the cauliflower, dice the onion, sweet potatoes and Brussels sprouts.
  3. Place the cauliflower, onion and Brussel sprouts on a large baking sheet, drizzle with grapeseed oil, adobo, garlic powder and cumin. Place in oven and let cook for 20 minutes or until fork tender. Turn on broil for the last 5 minutes to get a nice char.
  4. Place the sweet potatoes on a baking sheet, drizzle with grapeseed oil and sprinkle with curry powder, cumin and pepper. Place in oven for 20 min or until for tender and remove.
  5. While the veggies are cooking place a medium sized skillet over medium to high heat, drizzle with oil and place chopped nuts on. Cook for 7-10 minutes, stirring occasionally.
  6. Mix everything together and enjoy! Cooking views 😍

Three Bean Salad

On By Taylor MavingIn Appetizers, Dinner, Lunch, Salad, Sides, VegetarianLeave a comment

A few weeks ago I went to this vegan food rally at a brewery and had the most amazing bean salad served over warm brown rice and quinoa mixture. My husband and I loved it so much that I got the ingredients the next day and attempted to make it at home. To my surprise I nailed the exact same flavors! I have made this weekly since then. I am seriously obsessed with it.

This bean salad is delicious served alone or as a snack with chips. However if you want to make it more of a meal then see step five for how to make a quick rice and quinoa mixture to serve it over. I love the way the cold bean salad taste over the warm rice.

This makes a decent amount, but it only seems to last a few days at the most in my household because it’s so addicting!

Ingredients:

  • Two 15.5 ounce cans of organic black beans
  • One 15.5 ounce can of organic pinto beans
  • One 15.5 ounce can of organic kidney beans
  • One cup of red wine vinegar
  • Two tablespoons of chile lime seasoning blend
  • One tablespoon garlic powder
  • One lime- squeeze the juice
  • One tablespoon adobo seasoning
  • One tablespoon onion salt
  • One organic green pepper finely diced
  • One organic yellow pepper finely diced
  • One organic red pepper finely diced
  • One sweet onion
  • 2 cups frozen roasted corn
  • 1/2 cup chopped cilantro

Steps:

  1. Start by opening the cans of beans and rinsing in a strainer. Place in a large bowl.
  2. Finely dice the peppers and onion and add to the beans.
  3. Add the onion salt, adobo, garlic powder, chili lime, vinegar, lime and cilantro.
  4. Spray a medium sized skillet with some olive oil and heat up the corn. Pour into the bean mixture. Try to find roasted corn if you can I think it really pumps up the flavor!
  5. Mix everything together very well! Cover and refrigerate for at least 30 minutes.
  6. If you want to serve the bean salad over a grain I take a bag of frozen brown rice and frozen quinoa (most stores have frozen brown rice. I get frozen brown quinoa from Trader Joe’s but you can skip it if you don’t live near one and/or don’t feel like making quinoa on the stove) and heat it up in the microwave. Then pour the rice and quinoa mixture over a skillet and pour a couple teaspoons of grape-seed oil (olive or avocado oil work too.) Add some fresh pico de gallo and some Cojita or feta cheese. Let cook for a few minutes.

Pesto Veggie Farro

On By Taylor MavingIn Appetizers, Dinner, Lunch, Sides, Vegetarian2 Comments

I am a big fan of salty items. I’ve  never met an olive I didn’t like. I was aimlessly roaming the aisles of Trader Joe’s today trying to figure out what to make for dinner, and came up with this meal. I have been cooking with the 10 minute farro from Trader Joe’s for a while now and I really love it. Its a nice alternative to brown rice and has 10 grams of protein per serving. It makes a great base for any meal. If you want to make this meal vegan simply don’t add the feta and romano and if you wanted to add fish or meat to this meal I would recommend salmon, shrimp or steak and chicken. It stands all on it’s own as a vegetarian meal and is extremely hearty, between the farro and the butternut squash you will be stuffed!

Ingredients:

IMG_1666 (1)

  • 1 1/2 cup of farro (or one bag of Trader Joe’s farro– if you can get it)
  • 1 large red onion chopped
  • 2.5 cups of butternut squash cubed. (I buy these pre-cut 12 oz bags)
  • 2 cups of quartered Brussel sprouts
  • 2 cups diced orange peppers
  • 1 box  of mushrooms (around 1 cup)
  • Chives (to taste)
  • 1 cup of pitted marinated Kalmata olives
  • 1/2 cup of marinated artichoke hearts -chopped
  • Feta (to taste)
  • Grapeseed oil (drizzle)
  • Pepper (to taste)
  • 5-6 cloves fresh garlic pressed (if you don’t have fresh garlic about 1 tablespoon minced garlic)

For the Pesto: ( I used about 3 heaping tablespoons – you will have extra)

IMG_1686

IMG_1687

  • 3 tablespoons pine nuts
  • 3 cups packed basil
  • 1/2 cup grape seed oil
  • 1/2 of lemon squeezed
  • 2 tablespoons of pecorino romano cheese
  • 1 avocado
  • 1/2 teaspoon garlic powder
  • 1/2 cup of filtered water

Steps:

  1. Start by preheating your oven to 350 degrees. Take a large baking sheet and line with foil. Add the brussel sprouts, peppers, onion, olives, artichokes, mushrooms, garlic, squash, peppers and drizzle with olive oil and sprinkle with pepper. Place in oven for about 20 minutes. (I have to cook my mushrooms separate because my hubby doesn’t care for them)While the veggies cook cook the farro according to package directions. I like to cook mine in veggie broth for added flavor, but water is just fine too. Drain and set asideIMG_1673IMG_1680
  2. If you decide to make the pesto (store bought pesto works just as well if your’e not feeling up for it!) start by adding the basil in a food processor or blender, then add the grape seed oil (olive oil is fine too), lemon, pine nuts and avocado. Blend and add the water in slowly until you reach a nice creamy consistency. Pour into a bowl and sprinkle with pepper and lemon zest.
  3. Take 3 heaping tablespoons of the pesto and mix with the cooked farro. Add chives and feta (the amount is up to you!)
  4. When the squash and veggies are fork tender I like to put the oven on a high broil for a few minutes to give everything a nice golden crisp.
  5. Mix the veggie squash mixture with the farro and ENJOY!
  6. IMG_1688IMG_1690

*This dish is also really great to bring to a party and can be served cold.

Green Lentil Soup

On By Taylor MavingIn Dinner, Lunch, Sides, SoupLeave a comment

IMG_1632After finally getting my little man down for a nap I felt like I needed to regroup after having an overall defeating day. Having a toddler that refuses sleep can be one of the most frustrating things as a momma because you know they so badly need it! Plus let’t be honest we can use the break!! Anyways SOUP has always been a go to for me my entire life. I consider it a meal and love all soups. I find it so comforting to the soul and even when I am personally super sick I will still take the time and energy to make my own homemade soup, because there is something about the whole process of cooking it yourself that I find nourishing. I needed to find some comfort today during the stormy afternoon so I pulled everything I had out in my fridge and pantry and came up with this soup. It was simple, easy and delicious. I’ll drain the broth out for my son and let him eat this over brown rice for a heartier meal!

Ingredients:IMG_1619 (1)

  • 2 small zucchini
  • 2 small yellow squash
  • 2 small sweet onions (or 1 large)
  • 1 cup of small whole green lentils
  • 2 tablespoons of minced garlic (fresh would be better- didn’t have any)
  • 32 oz. box of organic vegetable broth
  • 2 cups of filtered water
  • 2 tablespoons Frank’s hot sauce  (add as little or as much as you’d like)
  • 1 cup of chopped celery
  • 1 cup of chopped carrots
  • 1/2 cup cup of chopped tomatoes
  • 1 red pepper -diced
  • Grapeseed oil (olive oil is fine too)
  • Pepper to taste
  • 1 teaspoon cumin
  • 1 teaspoon adobo
  • 1/2 teaspoon chili powder
  • 1 teaspoon parsley (spice trick- I like to pour the spice in my hand and rub together to awaken the flavor)

Steps:

IMG_1623

  1. Start by coating a medium to large sauce pan in oil and adding the diced onions over medium heat.  Saute onions for about 5 minutes or until they turn clear.
  2. Add the celery, carrots, red pepper, garlic and tomatoes. Add in the pepper, cumin, adobo, chili powder and parsley. Lower heat to medium low and cook for another 10 minutes, stirring occasionally.  Sprinkle with salt and pepper, cumin
  3. Add the vegetable broth, water, Frank’s (If you like spice) and lentils. Cover over low heat and let simmer for 25 minutes, stirring occasionally. If it starts boiling too much I like to leave a little crack in the lid for some airflow.
  4. Add in the diced zucchini and squash, stir and turn the heat up to medium- let cook for another 25 minutes or until zucchini and lentils are cooked through. IMG_1624IMG_1627

 

Vegetable Pasta

On By Taylor MavingIn Dinner, Lunch, Vegetarian3 Comments

55710473343__59EEA365-BA01-4554-9C97-8A569F8E8678Hello there! It has been a hot minute since I have blogged. My amazing and spirited toddler has kept me super busy and I just haven’t had the energy to share my recipes with everyone. It’s something I really miss doing and decided it was time to get back at it! I’ll be moving into a new home soon and I’m looking forward to having a new kitchen and work space to inspire me. This recipe was exactly what our family needed after a few sleepless nights…comfort food at its finest. I hope you enjoy!

Ingredients:
IMG_1615.jpg
  • One bag of cauliflower (washed, ready to go…because “mom life”)
  • One bag of broccoli
  • 1 large white onion
  • 1 tablespoon minced garlic
  • 1 tablespoon capers
  • 1 cup of fresh torn basil
  • Herb and garlic goat cheese (to taste)
  • Shredded mozzarella cheese (to taste)
  • Romano cheese (to taste)
  • 1 cup of chopped campari tomatoes
  • 1 jar of arrabiata sauce
  • 16 oz of mezze rigate pasta
  • Olive oil
  • Salt and pepper
Steps:
  1. Start by taking a large baking sheet and line with foil. Place the broccoli, cauliflower, basil, onions, garlic, capers and tomatoes on the pan and drizzle with olive oil, salt and pepper, mix together. (I like to tear apart the cauliflower and broccoli if the pieces are too big.)
  2. Place in oven at 400 degrees for about 25 minutes or until fork tender and veggies have a nice golden crisp.
  3. While the veggies are cooking cook the pasta according to package directions.
  4. When the pasta and veggies are done combine together in a large saucepan and add the arrabiata sauce.
  5. Add a few chunks of goat cheese and mix together in the saucepan.
  6. Place the pasta mixture back on the baking sheet and lay flat sprinkle with mozzarella cheese and bake in the oven for 5 minutes or until cheese has melted.
  7. Sprinkle with fresh basil, romano cheese and red pepper flakes!

 

Summer Zucchini Minestrone

On By Taylor MavingIn Appetizers, Dinner, Lunch, Sides, Soup, Vegetarian1 Comment

This easy soup recipe is the perfect way to incorporate fresh local veggies during the summer season.
IMG_0131

Ingredients:

  • 28 oz. can of San Marzano tomatoes
  • 4-5 small zucchinis, diced
  • 1 bunch fresh basil, chopped
  • 1 bunch fresh parsley, chopped
  • 1/2 large vidalia onion
  • Splash of olive oil
  • 3 fresh cloves minced garlic
  • 2 cups of organic spinach
  • 1.5 teaspoons of organic chicken soup base
  • 3-4 cups of filtered water
  • Parmesan cheese to taste
  • Salt and pepper to taste
  • 2 – 15 oz. cans of organic cannellini beans

IMG_0128

Steps:

  1. Start by taking a medium sized sauce pan and coat the bottom with olive oil, turn heat on medium and add the onions, basil and parsley stirring frequently for about 5 minutes and then add the garlic stirring for another 2 minutes. Add the zucchini and reduce heat to medium-low and let cook for about 10 minutes.
  2. Add the tomatoes (if they are whole cut them into bite sized pieces first), beans, water, salt and pepper and the soup base.
  3. Cover the pan and let simmer over medium to low heat for 30-35 minutes. Taste and add salt and pepper as needed. Sprinkle with parmesan and red chili flakes.

IMG_0121