Soups are one of my favorite meals to make. I love that you can add in so many different vegetables, beans, and play around to develop different flavors. And this Vegan Instant Pot White Bean and Kale soup allows that. You can add in other…
When Zoodles first become the new “in food” to eat, I wasn’t a fan. They didn’t fill me up and in my opinion, they weren’t at all like pasta.
They didn’t taste like pasta and I didn’t feel like I had eaten pasta. I had tried making my favorite marinara sauces and adding that to Zoodles but it just didn’t work.
Needless to say, I didn’t like Zoodles.
Now that I’ve been plant based for a couple of years, and am eating more plant based meals than vegan meals, my taste buds have definitely changed. The foods that I crave have changed. And, I have finally found a way to prepare Zoodles in a way that I love.
This recipe is one that I have been making a couple times a week for the past 2 months.
I just can’t get enough of it and it’s so basic.
The creamy sauce for the Zoodles is a Miso Tahini Sauce. It’s tangy, packed with flavor and is totally satisfying.
This is a fast meal to make and requires minimal ingredients.
You can make it with just the sauce and Zoodles. I like to saute my Zoodles with Asparagus and then add in some cherry tomatoes and cucumbers. This also goes great with a sweet potato on the side to make it a heartier meal.
This recipe is easily one of my new favorites and has been my go-to this summer. I hope you enjoy it as much as I do.
To Your Health and Happiness,
Creamy Vegan Zoodles with Aspragus
This vegan zoodle recipe is so much more than just zoodles in marinara sauce. These creamy vegan zoodles are packed with flavor and have an option to add a variety of veggies to give you a truly satisfying and healthy meal that you will want to eat over and over again.
- 2 Medium-Large Zucchini spiralized into zoodles
- 1 Bundle Asparagus Chopped into bite size pieces
Creamy Vegan Zoodle Sauce
- 1/3 Cup Red Wine Vinegar
- 1 1/2 Tbsp Miso Paste
- 1 1/2 Tbsp Tahini
- 1/4 Cup Nutritional Yeast
- 1 Tsp Braggs Liquid Aminos
- 2 Tsp Italian Seasoning
- 1 Tsp Rosemary
- 1 Juice of 1 Lemon
- 1/2 Tsp Black Pepper
- Cherry Tomoatoes
- Chopped Cucumbers
- Sweet Potato
Use a spiralizer or a cheese grater to make noodles (zoodles) out of your zucchini. Remove ends from asparagus. Chop asparagus into bite size pieces.
Put 1/4 cup of water of veggie broth into a large skillet.
Add zoodles and asparagus and cook until just tender.
Drain zoodles and asparagus and set aside.
Prepare the creamy vegan sauce by adding all ingredients to a blender and blend until creamy.
Toss dressing with zoodles, asparagus and any other veggies you choose to add.
Serve with a cooked sweet potato if desired.
First, there was Avocado Toast. And then…there was Smashed Pea and Avocado Toast!
I’m a huge avocado toast fan, not gonna lie. It’s fast, satisfying and you can jazz it up in so many different ways.
My recent new favorite version of avocado toast is adding smashed peas to the mix.
Total game changer!
The mix/spread for the toast is so good that sometimes I make extra just so I can add to it a salad and have a nice meal of toast and salad. Either way you have it, I’m sure that you will enjoy it and that this will become a recipe that you come back to over and over again.
As with many of my recipes, this is really fast and simple to make. And, it requires minimal ingredients.
The recipe below is pretty basic. You can make it fancier by adding sliced tomato, sprouts, microgreens, cucumbers, or whatever your heart desires on the top of the toast.
This is a great snack or lunch. And seriously, it takes 10 minutes, MAX.
Make sure that you use a good sprouted bread to put the mix on. I like to use the brand Ezekiel. Their sesame and flax are my favorite to get and they both go great with this mix.
- 1 Avocado Cubed
- 1/2 cup Frozen Peas, defrosted
- 1/2 Juice of 1/2 a Lemon
- 1 sprig Green Onion finely sliced
- 1 clove Garlic minced
- 1/2 tsp Salt
Pour frozen peas into hot water to defrost. Drain off any water.
Add lemon juice, garlic and salt to the peas and smash with a fork until most are crushed fairly well.
Add cubed avocado and smash together until blended but with some chunks remaining.
Add in the green onion and stir to mix it in.
Serve on toasted bread or try adding it to a salad. Either way, I'm sure this is a recipe that you will enjoy and come back to over and over again.
When coming up with new recipes to make, one of my favorite things to do is to find what is local and what is in season.
Not only does shopping and cooking this way provide a higher nutritional value in the food you eat, but it also helps to save money on your grocery bill. The fresher the produce, the more nutrients you will receive and buy purchasing food that hasn’t been shipped from far away, you can often save some money.
This salad has become one of my new favorite meals to make. For starters, it’s really simple to make. I can whip this up in about 10-15 minutes. It’s also loaded with good veggies that have a high nutrient profile.
The greens in this salad are cooked so it’s a nice savory dish and is a great way to get in a good amount of rough greens. And, this is a recipe that doesn’t have to be exact. You can add in more veggies, omit ones you don’t like, and the amounts don’t have to be precise.
This recipe serves 1 person if you want to eat this is your meal. If you’d like to pair it with other foods, then this could be an appetizer for 2 people. The balsamic vinegar and lemon juice used during the cooking process serve as a dressing so no added salad dressing is needed with this salad.
In this picture, I have paired it with half a steamed sweet potato a half cup of my sweet potato and black bean quesadilla filling.
Warm Spring Salad
- 2 Cups Chopped Rough Greens Swiss Chard, Kale or Collard Greens
- 1 Cup Chopped Purple Cabbage
- 1 Cup Chopped Broccoli
- 1 Cup Chopped Asparagus
- 1 Cup Sliced Mushrooms
- 3 Cloves Garlic
- 1 Tbsp Balsamic Vinegar
- Juice of Half a Lemon
- 1 Tbsp Pumpkin Seeds
Heat skillet over medium high heat until hot. Add 1-2 tbsp water and garlic and cook for 1-2 minutes or until fragrant.
Next, add balsamic vinegar, mushrooms, asparagus and cabbage and cook for 3 minutes, until cabbage starts getting a little soft.
Finally, add greens and lemon juice and cook until greens have wilted.
Add veggies to a bowl and top with pumpkin seeds. Enjoy!
These vegan scalloped potatoes are a perfect example of a classic comfort food. What’s not to love about potatoes in a casserole dish, covered with a creamy cheesy sauce? Comfort foods can leave you feeling nostalgic and remind you of happy times with family and…