Purple Potato, Tempeh Bacon, Spinach Hash

Happy Monday! It’s finally feeling like spring in Philadelphia! I absolutely love home fries but they are often lacking in nutrition and high in calories. This is a great alternative!

Breakfast

Serves 2

Ingredients:

  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups small purple potatoes, roasted and chopped
  • 4 slices Fakin’ Bacon
  • 1/2 cup quinoa, cooked
  • 2 handfuls baby spinach
  • 1/2 an avocado, diced
  • red pepper flakes, to taste
  • salt and pepper, to taste
  • splash olive oil

Instructions:

  1. Heat oil in a pan. Toss in the onions and let cook for 3 minutes.
  2. Add the garlic and saute for a minute before adding the potatoes.
  3. Season with salt, pepper, and red pepper flake to taste. After 5 minutes add in the quinoa. Let the potatoes cook until they become browned.
  4. Drop in the spinach and give it a good stir. Turn off the heat and cover with a lid to let the spinach wilt.
  5. Half the hash between two plates. Top each with a quarter of an avocado. Add additional salt and pepper if desired. Enjoy!

Asian Inspired Tempeh, Broccoli, and Kale Over Grits Bowl

I made a vegetable broth with lemongrass in it and it gave the grits a really interesting and delicious taste. This dish is really filling, fragrant and healthy!
INGREDIENTS
  • 1 cup grits
  • 2 cups vegetable broth
  • 2 cups water
  • 1 tbsp sesame oil
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1 cup cabbage, chopped
  • 3 cups kale, chopped
  • 2 small heads broccoli, chopped
  • 1 package tempeh, chopped
  • 2 tablespoons liquid aminos
  • 2 tbsp water
  • 2 tbsp sambal olek
  • 1 tbsp miso
  • 1 tsp ginger, minced
  • black pepper
  • dash of red pepper flakes
  • 2 tbsp sesame seeds
INSTRUCTIONS
  1. Bring 2 cups vegetable stock and 2 cups water  boil in a pot. Slowly pour in grits and stir them in to prevent clumping. Reduce heat to simmer for about 15 minutes or until all water has been absorbed.
  2. Meanwhile, in a pan, heat the sesame oil. Add the red onion and sauté for 3 minutes. Add the garlic,cabbage, kale, broccoli and tempeh. Sauté for about 3 minutes.
  3. Combine the liquid aminos, water, ginger, black pepper, red pepper flakes, sambal olek and miso. Add mixture to pan with vegetables and mix until well combined. Cook for a couple more minutes.
  4. Scoop the grits into a bowl and top with the veggies. Add more liquid aminos if you’d like.
  5. Enjoy!

Carrot, Miso, Ginger, Turmeric Dressing

I’m addicted to this dressing. I’ve been eating it everyday for the past week. Luckily this recipe makes a lot.

Dressing

Instructions:

  • cup rice vinegar
  • ¼ cup liquid aminos
  • ¼ cup olive oil
  • 3 small grated carrots
  • tbsp white miso
  • 1 tbsp grated ginger
  • 2 tsp finely grated turmeric or ½ tsp ground turmeric
  • 1 teaspoon sesame oil
  • 2 cloves roasted garlic
  • 1 squeeze lemon juice

Instructions:

  1. Place all ingredients in a blender and blend until smooth.

Winter Detox Soup

The cold, rainy weather the last couple of weeks was making me feel unmotivated and sluggish. This soup made me feel better and hopeful for the spring!

 

Ingredients:

  • 8 cups vegetable stock
  • 1 rutabaga, chopped
  • 4 medium sized carrots, shredded
  • 1/4 head of cabbage, shredded
  • 2 handfuls greens, I used beet greens
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 inch ginger, minced
  • 1/4 cup farro
  • 3 tbsp apple cider vinegar
  • 2 tbsp turmeric powder
  • 1/2 tsp cayenne powder
  • salt and pepper to taste
  • splash olive oil
  • optional thai basil garnish

Instructions:

  1. Heat olive oil in a soup pot.
  2. Toss in onion, garlic, celery, carrots, ginger, cabbage, and rutabaga. Saute for 5 minutes.
  3. Add in the cayenne, turmeric, salt, pepper and apple cider vinegar. Stir to fully incorporate.
  4. Pour in the vegetable stock, greens and farro.
  5. Bring the soup up to a boil then turn the heat low and let it cook for a few hours.
  6. Enjoy!

Roasted Acorn Squash, Swiss Chard, Farro, and Oat Risotto

I have really been slacking lately when it comes to this blog. The dinner was so good that I had to share!

Dinner

Ingredients:

splash olive oil
1 small acorn squash, roasted and peeled
1/2 bunch swiss chard, chopped
3/4 cup farro
1/4 cup steel cut oats
1/4 cup onion, chopped
3 garlic cloves, minced
4 cups vegetable stock
1 cup unsweetened almond milk
1/4 cup nutritional yeast
*optional 1/4 cup finely grated Parmesan
salt and pepper to taste

Instructions:

  1. Heat oil in a pot. Toss in the onion and saute for a couple of minutes.
  2. Add in the farro, steel cut oats and garlic.
  3. Saute until fragrant, then throw the swiss chard, salt and pepper in.
  4. In a food processor, place the acorn squash and two cups vegetable broth. Process until smooth.
  5. Pour in the mixture plus the 2 cups vegetable broth, almond milk, nutritional yeast, and parmesan, if you are using it.
  6. Bring it up to a boil then turn the heat down low and let simmer until the grains are soft.
  7. Serve with bread if you’d like!

 

Portobello Stew

What’s more cozy than a big bowl of pot roast? You don’t have to miss out on this pleasure if you don’t eat meat. Portobellos have a very meaty, wonderful texture!

Dinner

Ingredients:

  • 6 portobello mushrooms, rough chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 russet potatoes, chopped
  • 1/4 cup good bourbon
  • 4 cups  vegetable broth
  • 2 tablespoons chickpea flour
  • 2 tablespoons vegan Worcestershire sauce
  • 1/2 cup frozen or fresh peas
  • salt and pepper to taste
  • 1 bay leaf
  • splash olive oil

Instructions:

  1. Heat the olive oil in a big pot.
  2. Add the portobellos to the pot. Over medium heat, cook them until they start to soften, about 3 minutes.
  3. Add 1/4 cup of bourbon into the pot and cook for about 2 minutes until the mushrooms have absorbed some of the bourbon. Use a spoon strainer to remove them from the pot and set aside.
  4. Add the onions, celery, carrots, potatoes and garlic to the pot, and stir around. Cook for a few minutes. Season with salt and pepper.
  5. Let the vegetables cook while, in a small pot, add 4 cups of water. Whisk in the chickpea flour and the Worcestershire sauce. Bring to a quick boil. Continue to whisk for another minute to be sure the flour has dissolved and there are no lumps.
  6. Pour the mixture into the big pot with the vegetables. Toss in the peas, bay leaf and the precooked portobello mushrooms.
  7. Let it simmer for at least an hour but the longer the better.
  8. You can eat it alone or with egg noodles, rice, quinoa, etc.

 

BBQ Tempeh with Sautéed Collards and Mushrooms Over Savory Grits

Hi! Sorry I haven’t updated in a few days, I had a bad cold last week. I’m finally starting to feel better!

Dinner

Ingredients:

For Tempeh:
  • 8 oz. tempeh, cubed
  • ¾ cup BBQ sauce
For Collard Greens:
  • 1 clove garlic, minced
  • 2 cups mushrooms, chopped
  • splash olive oil
  • 1 bunch collard greens, cut into bite-sized pieces
  • splash lemon juice
  • salt and pepper to taste
For Grits:
  • splash olive oil
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 cups water
  • 1 cup unsweetened almond milk
  • 1 cup grits
  • 1 bay leaf
  • 2 tbsp nutritional yeast
  • salt and pepper to taste

Instructions:

For Tempeh
  1. Preheat oven to 450 degrees.
  2. In a bowl mix tempeh and bbq sauce. Marinate for 30-45 minutes. Cover and bake for 30 minutes. Uncover and bake for an additional 5 minutes.
For Collard Greens:
  1. In a large skillet over medium-low heat add olive oil, garlic and mushrooms. Sauté until fragrant. Add collard greens and cook until wilted. Add salt, pepper and splash of lemon juice.
For Grits:
  1. In a medium sauce pan heat olive oil. Sauté onion, carrots and celery for a few minutes. Add water, almond milk and bay leaves,bring to a boil. Lower heat and slowly whisk in grits to prevent clumping. Toss in salt, pepper and nutritional yeast. Cover and cook until grits are soft and fluffy, around 10 minutes.

Serve in a bowl with the grits on the bottom, then the collards and mushrooms and the tempeh on the tippy top! If you eat dairy you could add cheddar to the grits!

Spicy Red Curry, Lentil, and Zucchini Noodle Soup

Spicy soup again! I just can’t get enough this time of year. Usually I would make this soup with rice noodles but now that I have a Veggetti, I’m going to make zucchini noodles instead!

Dinner

Ingredients:

  • 3 medium zucchinis, Noodled
  • 1 can coconut milk
  • 6 cups vegetable broth
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 2 carrots, chopped
  • 2 cups snow peas, chopped
  • 1/3 cup red lentils
  • 3 tbsp red curry powder or paste
  • 1/4 cup soy sauce
  • handful of bean sprouts
  • handful of thai basil
  • splash sesame oil

Instructions:

  1. Heat the oil in soup pot. Add the onion and garlic, cook until softened.
  2. Toss in the carrots, snow peas and curry powder. Give it a good stir.
  3. Pour in the coconut milk, vegetable broth, lentils and soy sauce.
  4. Bring to a boil then lower the heat to a simmer for an hour.
  5. Place the zucchini noodles in a bowl. Pour in the soup. Top with the bean sprouts and thai basil.
  6. Enjoy!

Chickpea Avocado Salad on Toast

I usually make this as a sandwich for lunch on trips. I thought it would make an excellent breakfast!

Breakfast

Serves 2

Ingredients:

  • 4 slices Ezekiel 4:9 Bread
  • 1/2 an avocado
  • 1 cup cooked chickpeas
  • 1 tbsp mustard of choice
  • salt and pepper to taste

Instructions:

  1. Toast the bread.
  2. Put the rest of the ingredients in a food process and process until it reaches your desired consistency.
  3. Divide the mixture amongst the 4 slices of toast.
  4. Enjoy!

 

Roasted Parsnip, Farro and Walnut Kale Salad with a Lemony Dressing

I didn’t eat super nutritious this weekend because of the snow and being ill so, I was really excited to make this salad. I’m currently obsessed with parsnips and they help boost your immune system!

Dinner

Ingredients:

  • a couple handfuls of baby kale
  • 1 parsnip, chopped
  • 1/2 cup farro
  • 1 cup water
  • 1/4 cup walnuts, chopped
  • 3 tbsp olive oil
  • 3 tbsp lemon juice
  • 1 tbsp dijon mustard
  • 3 cloves garlic, roasted
  • 2 tbsp fresh rosemary, chopped
  • salt and pepper to taste

Instructions:

  1. Preheat your oven to 400F. Place the parsnips on a baking sheet and top with the rosemary, salt and pepper. Bake for 20 minutes.
  2. Pour the water and farro into a pan. Bring it up to a boil then cover and reduce the heat. Cook for 20 minutes.
  3. Put the olive oil, lemon juice, mustard, garlic, salt and pepper in a blender and blend until smooth.
  4. Toss the roasted parsnips, farro, walnuts and baby kale in a bowl. Drizzle the dressing over the salad. Toss it around then put the salad on a plate.
  5. Enjoy!