This is such a simple, yet filling clean meal to cook. I have been making A LOT of quinoa dishes lately, mostly because quinoa is a great vegan protein source and fills me up! It is also so easy to make on my meal prep Sundays and store for the week. Sometimes (a majority of the times), it is difficult for me to get a good “after” picture of my recipes. This is attributed to my tendency to take tastes (eat the entire thing) before I snap a pic. That just means it’s that good right?
You have no idea how many times I have begun to post this recipe, but failed miserably. Why? Because it’s that delicious! The first couple of times, I never got the pretty “after” shot you see above. It was just too good looking and calling my name to devour it–so I did. When I finally got a good, presentable picture and begun to write up this blog post, I kept looking through my pictures and sorting the ingredients all out until my stomach literally begun growling… It is really a miracle that this recipe is finally making it to the world, but I knew I had to share it! I am on a mission to spread this scrumptious meal to the world–er, my readers anyway. Here is the infamous, Vegan Quinoa Chili…
Day two of my vegan challenge! I must admit… I may have had a few bites of some Biscoff Oatmeal Cookie and thinking about it now, it probably was made with eggs. This inspired me though, so for this weekend I will attempt to “veganize” the recipe! For dinner however, it was 100% vegan! I made my mom’s Eggplant Parmesan and made it gluten-free and vegan. Continue reading
Cooking dinner during the week (especially a week during exams) can sometimes get pushed on the back burner. That is why it is nice to have quick, simple, and healthy recipes to make for dinner. One of my go-to’s is a Dairy-Free Avocado Quesadilla complete with salsa and Blue Corn Tortilla Chips.
As a pescatarian, I revel in the beauty that is the Portobello Mushroom. It is such a good vegetarian replacement for a burger patty or steak, and they are also great for stuffing or grilling! Last week, I had an amazing salad with roasted Portobello mushrooms, summer squash, and peppers at a restaurant. I wanted to try to recreate this salad, but my fridge was lacking in the vegetable department. The result though, was a Portobello Mushroom Salad, and it was delicious! Continue reading
I made this dish while I was staying in Fort Collins. I was so excited to learn that my future roommate bought a vegetable spiralizer and I could not wait to try it out! We had the girls over one night and I decided to make Pesto for dinner. The girls had it with spaghetti and I had mine on top of Zucchini “Pasta.” Continue reading
This was my dinner last night. My mom has been recovering from surgery, so I have taken over her kitchen. I don’t mind it what-so-ever; I feel so relaxed while cooking and my creative juices really start flowing. Last night I made a version of baked zucchini and tomato tian. I adapted some recipes to create a version that would suit my palette and my mom’s sensitive stomach. Continue reading