Lemony-Basil Orzo Salad

This lemony-basil orzo salad is my take on a pasta salad. It is fresh and light, and serves as a perfect side dish for your summer bbq. Enjoy!

Ingredients:

• 1.5 cups of dry orzo
• 3/4 cup of tightly packed fresh basil leaves
• 1/2 cup of chopped green onion
• 3 Tbsp of olive oil
• 4 Tbsp of fresh lemon juice
• desired amount of salt and pepper
• 1/2 tsp of minced garlic
• 2 tsp of apple cider vinegar
• 1 can of chickpeas, drained
• 1 cup of halved cherry tomatoes
• 3/4 cup of chopped english cucumber
• 2 handfuls of baby spinach, roughly chopped

Instructions:

1. Fill a medium sized pot with water and bring to a boil. Add the orzo. Boil for 9 minutes, stirring frequently until fully cooked. Drain the orzo and set aside in a large salad bowl to cool completely.
2. In a food processor blend the basil, onion, olive oil, lemon juice, salt & pepper, garlic, and apple cider vinegar until it is in a dressing-like consistency. Pour the dressing over the cooled orzo and stir until evenly combined.
3. Add in the tomatoes, chickpeas, english cucumber, and spinach to the bowl. Add more salt and pepper if necessary.
4. Store in the refrigerator until ready to serve.

*Chef’s Tip: This recipe also tastes delicious with toasted pine nuts added!

Benefits of this recipe:

-Tomatoes contain cancer-fighting antioxidants, they improve heart health, helps improve vision and eye health, benefits skin health, and protects bone health.

-Spinach aids in detoxifying the body and supporting liver function. It is a great source of fiber, boosts immunity, preserves skin health, and defends against heart disease.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

Cranberry and Roasted Yam Quinoa Salad

This tasty roasted yam & quinoa salad is tossed in a savory maple-balsamic dressing, sweetened with dried cranberries with a delicious crunch of toasted pumpkin seeds. Enjoy on its own as a simple lunch or as a flavor-packed side dish!

Preparation + Cook Time: 50 minutes

Makes 6-7 servings

Ingredients:

• 1 cup uncooked quinoa
• 1.5 lbs of yams/sweet potatoes, peeled and chopped
• 1/4 cup of red onion, chopped
• 1 Tbsp of olive oil
• 1/2 cup of toasted pumpkin seeds
• 1/4 cup of dried cranberries
• 1/4 cup of fresh parsley, chopped
• maple-balsamic dressing (see below)

Ingredients for the dressing:

• 3 Tbsp of olive oil
• 1/4 cup of balsamic vinegar
• 2 Tbsp of maple syrup
• 2 tsp of dijon mustard
• 1/2 tsp of minced garlic
• salt and pepper to taste

Instructions:

1. Cook the quinoa according to package. When cooked, set aside and cool it.
2. Preheat the oven to 350 Farenheit. Put the yams and red onion on a foil-lined baking sheet. Drizzle with olive oil. Bake for 30 mins. Remove from the oven and let it cool.
3. Prepare the salad dressing by combining all of the ingredients in a bowl. Whisk together and set aside.
4. In a large salad bowl, combine the quinoa, roasted yams and onions, pumpkin seeds, dried cranberries, and fresh parsley. Slowly add in your desired amount of dressing.
5. Season with more salt and pepper if desired.
6. Chill in the refrigerator for an hour. Serve cold.

Benefits of this recipe:

-Yams are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

6 Delicious Vegan Side Dishes for Thanksgiving

Can you believe it? Thanksgiving is just a few days away! I am looking forward to making a delicious turkey-less feast for my family. Our annual vegan thanksgiving meal consists of seasonal vegetables, pumpkin flavored goodies, and traditional dishes with a plant-based twist. I have put together a list of my favorite recipes that would make great side dishes for your family’s thanksgiving meal. Enjoy!

Carmelized Beet & Sweet Potato Farro with Roasted Chickpeas

 

 

Classic Vegan Mashed Potatoes

 

 

Pumpkin Hummus

 

 

Honeycrisp Apple Salad with Candied Walnuts & Dates

 

 

Lemony Walnut-Pesto Brussel Sprouts

 

 

Wild Rice Stuffed Butternut Squash

Classic Vegan Mashed Potatoes

Growing up as the daughter of an Irish woman, my mom would always make mashed potatoes for dinner. It was a staple and a comfort food for our family. As I got older I stopped eating dairy products due to my dairy sensitivity, therefore I stopped eating mashed potatoes because of the added butter and milk. However, a few years ago I started making vegan mashed potatoes and rediscovered my love for the dish. Here is my recipe, I hope you enjoy!

Preparation + Cook Time: 50 minutes

Makes about 6-7 servings as a side dish

Ingredients:

• 3 lbs Russet Potatoes
• 3 T Coconut Oil
• 2 C Cashew milk (unsweetened, unflavored)
• 1 1/2 t Minced Garlic
• 1/2 t Salt
• 1/2 t Pepper
• 1/4 C Fresh Chopped Parsley

Instructions:

1. Peel the potatoes and chop them into cubes.
2. Put the chopped potatoes into a pot and cover with water. Bring to a rolling boil. Once boiling, simmer for 25-30 minutes until the potatoes are cooked and tender. They should easily break apart with a fork.
3. Drain the water from the pot. Keep the burner under the pot on a low setting.
4. Add the coconut oil to the potatoes. Start to mash them.
5. Slowly add in the cashew milk. Continue to mash until they are creamy, but not liquidy.
6. Finally, add the garlic, salt, pepper, and parsley. Keep the potatoes cooking on low for about 5 minutes. Continue to stir with a wooden fork to mix in all of the seasoning. Feel free to add more seasoning if necessary.

Tips:

-Do not try to substitute the cashew milk for almond milk. It will not taste right. I have tried this recipe with many different non-dairy milks until I discovered that unflavored, unsweetened cashew milk tastes the best!

-I do not like my mashed potatoes to be super creamy to the point where it is liquidy. If you prefer yours to be even creamier, simply add more coconut oil and cashew milk until it becomes your desired consistency.

Benefits of this recipe:

-Potatoes help to reduce inflammation in the body, lower blood pressure, stimulates brain function, prevents formation of kidney stones, relieves high blood pressure, prevents heart diseases, and facilitates digestion.

The information on the benefits of the ingredients was researched from http://www.organicfacts.net

 

 

Curry Spiced Quinoa with Roasted Cauliflower

I love anything with a curry flavor…and this dish definitely has that! This is a satisfying dish packed with the rich flavors of curried quinoa, garam masala-spiced cauliflower, and fresh vegetables and herbs. A bowl of this dish makes a great lunch or a delicious dinner side dish. Enjoy!

Preparation + Cook Time: 75 minutes

Makes about 5-6 servings

Ingredients:

• 1/2 C Green Lentils (uncooked)
• 1 Head of Cauliflower
• 3 T Olive Oil (divided)
• 2 t Garam Masala
• Dash of Salt and Pepper
• 1/2 Yellow Onion, diced
• 1/4 t Minced Garlic
• 1 Red Bell Pepper, chopped
• 1 t Coriander Powder
• 2 t Curry Powder
• 1 C Uncooked Quinoa
• 1 C Canned Coconut Milk
• 1 C Water
• 1/2 C Fresh Cilantro, chopped
• Juice of 1/2 a Lime
• 1/4 C Chopped Cashews

Instructions:

1. Preheat oven to 400 degrees F.
2. Chop the cauliflower into small, bite-sized peices. Line a baking sheet with aluminum foil. Transfer the chopped cauliflower onto the baking sheet. Drizzle with 2 T olive oil, 2 t garam masala, and a dash of salt and pepper. Stir evenly so everything is combined. Bake for 30 minutes.
3. In a medium sized pot, combine the lentils with 1.5 C of water. Bring to a boil. Once boiled, turn to a simmer for 25 minutes until cooked. Set aside.
4. In another medium sized pot, combine 1 C of uncooked quinoa with 1 C canned coconut milk and 1 C of water. Bring to a boil. Simmer for 15-20 minutes until cooked.
5. Heat a skillet on medium. Saute the diced onion in 1 T Olive Oil. Add the garlic and chopped red pepper and cook until browned.
6. Stir in the 1 t coriander powder, 2 t curry powder, and salt and pepper to taste.
7. Now, add the roasted cauliflower, quinoa, and lentils into the skillet. Stir to combine. Add the 1/2 C fresh chopped cilantro, juice of 1/2 a lime, and the 1/4 C chopped cashews. Stir everything and heat for 5 minutes to cook all of the flavors together. Serve up!

Benefits of this recipe:

-Quinoa is loaded with Potassium and Magnesium which supports a healthy heart. Eating quinoa also supports bone health, a healthy digestive system, and contains disease-fighting antioxidants.

-Lentils can help lower cholesterol, are high in protein, good for digestive health, and beneficial for heart health.

-Cauliflower helps lower cancer risk, fights inflammation, decreases risk of heart disease, provides high levels of vitamins and minerals, improves digestion and detoxification, helps balance hormones, and preserves eye health.

The information on the benefits of the ingredients was researched from http://www.draxe.com

 

Carmelized Beet & Sweet Potato Farro with Roasted Chickpeas

Mmmm beets and sweet potatoes- two of my favorite vegetables! This carmelized beet and sweet potato salad is hearty and warm with nutty and sweet undertones. This dish is packed with wonderful nutrients that will keep you more than satisfied. Enjoy!

Preparation + Cook Time: 90 minutes

Makes about 7-8 servings

Ingredients:

• 2 lbs Sweet Potatoes
• 1 Shallot
• 2 T Coconut Oil
• 2 T Maple Syrup
• 2 t Cinnamon  (Divided)
• 1/2 t Nutmeg  (Divided)
• 2 lbs Beets
• 1 C Uncooked Farro
• 1/2 C Raw Almonds
• 2 T Olive Oil (Divided)
• 3 C Chopped Kale
• 1/4 t Garlic
• 1/2 t Paprika
• Salt and Pepper
• 2 15 oz Cans of Chickpeas
• Juice from 1/2 a Lemon
• 1 T Fresh Rosemary, chopped
• 1 t Dried Thyme
• 1/2 C Pomegranate Seeds

Instructions:

1. Preheat the oven to 375 Degrees Fahrenheit.
2. Chop the sweet potatoes into small cubes. Dice the shallot.
3. In a microwave safe container, melt the coconut oil for 30 seconds. Remove from microwave and add maple syrup. Whisk until thoroughly combined.
4. Add the sweet potatoes and shallots to a large bowl. Pour half of the oil/maple syrup mix and toss. Add 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper to the bowl. Stir until all the sweet potatoes and shallot are evenly covered. Transfer to an aluminum foil-lined baking sheet.
5. Peel and chop the beets into small pieces.
6. Add the beets to the same bowl. Pour the remaining coconut oil/maple syrup mixture on top of the beets. Top the beets with 1 t cinnamon, 1/4 t nutmeg, and a dash of salt and pepper. Toss until everything is evenly coated. Transfer the beets to a separate aluminum foil-lined baking sheet. 
7. Prepare the roasted chickpeas. Drain them from the can and put them on an aluminum foil-lined baking sheet. Drizzle with 1 T olive oil, 1/2 t paprika, 1/4 t garlic, and a dash of salt and pepper.
8. Now place all 3 baking pans into the oven. Remove the chickpeas from the oven after 35 minutes. The beets and sweet potatoes need to cook for 40 minutes.
9. While the veggies are baking, cook the farro. Put 1 C of farro into a medium pot. Cover with 3 C of water. Bring to a boil. Turn to a simmer and cook for 30 minutes. Set aside once cooked.
10. Prepare the toasted almonds. Chop 1/2 C of almonds into small pieces.  Put them in a skillet with a dash of salt and pepper and 1 T of olive oil. Keep stirring to make sure they don’t burn.Toast for 5 mins until golden brown. Set aside.
11. Once everything is done cooking, it is time to combine the ingredients into a salad. In a large bowl, add the chopped kale. Squeeze the juice from the 1/2 lemon onto the kale. Massage to evenly coat the kale. Add the sweet potatoes, beets, farro, toasted almonds, rosemary, thyme, and pomegranate seeds. Stir to mix evenly. Add more salt and pepper if needed.
12. Top each plate with roasted chickpeas. Serve warm.

Benefits of this recipe:

-Sweet potatoes are high in fiber, maintain a healthy blood pressure, and reduces inflammation. The high levels of vitamin C and E provide an immunity boost, support eye health, and prevent degenerative damage.

-Beets are high in antioxidants, contain anti-inflammatory properties, supports brain health, supports digestion, can improve athletic performance, and keeps blood pressure in check.

-Kale is among the most nutrient dense foods on the planet! It is loaded with antioxidants and vitamin C, can help lower cholesterol, and protects eye health. There are also numerous cancer-fighting substances in kale.

-Chickpeas help control blood sugar levels, improves digestion because of high fiber content, helps protect against heart disease, is a good source of protein, and contains many beneficial vitamins and minerals such as zinc, folate, phosphorus, and B vitamins.

The information on the benefits of the ingredients was researched from http://www.healthline.com and http://www.draxe.com

 

 

Lemony Walnut-Pesto Brussel Sprouts

There’s no better way to do Brussel sprouts than mixing it with homemade pesto. These sprouts are nutty, lemony, and full of great flavor. Enjoy!

Preparation + Cook Time: 50 minutes

Makes about 6-7 servings

Ingredients:

For Pesto Sauce:

• 2 C Packed Fresh Basil Leaves
• 1 C Raw Walnuts
• 1/4 C + 1 T Olive Oil
• 1 T Nutritional Yeast
• 1/2 t minced Garlic
• Juice of 1/2 a Lemon
• 1 T Water
• Salt & Pepper

For Brussel Sprouts:

• 2 lbs Brussel Sprouts
• 1 T Olive Oil
• 1/4 C Pine Nuts (Optional)

Instructions:

1. Preheat oven to 350 degrees.
2. Mix all the ingredients for the pesto in a blender or food processor. Blend until smooth and set aside.
3. Prepare the Brussel sprouts. Wash and chop them in half. Line a baking sheet with tin foil. Spread the sprouts on the sheet and drizzle with olive oil. Cook in the oven for 25 minutes.
4. Take the baking sheet out of the oven. Transfer the sprouts into a bowl. Pour the pesto sauce over the sprouts and mix together. Top with chopped walnuts or pine nuts.

Benefits of this recipe:

-Brussel Sprouts are one of the best suppliers of Vitamin K (which keeps your bones healthy), Vitamin C (which boosts immunity),balances blood sugar, improves brain function, and protects eye & skin health

-Walnuts contain Omega-3s, improve brain and heart health, and help fight depression

The information on the benefits of the ingredients was researched from http://www.draxe.com