vegan broccoli slaw in the raw

This is SO quick + easy there really is no reason why you wouldn't whip up a batch of this delicious slaw! It is like vitamins in a bowl! I made the ginger dressing out of a few things that I had in my pantry. Don't worry, there will be some left over to save for future veggie dipping. Our broccoli slaw is the perfect snack or meal on the go. . . simple and pure.

GINGER DRESSING

•  3 cloves garlic, minced
• 2 tablespoons minced fresh ginger root
• 3/4 cup olive oil
• 1/3 cup rice vinegar
• 1/2 cup soy sauce
• 3 tablespoons honey
• 1/4 cup water

In a mason jar or bowl, combine the garlic, ginger, olive oil, rice vinegar, soy sauce, honey, and water. Cover the jar with a tight fitting lid, and shake well. Remove lid, and heat jar in the microwave for 1 minute just to dissolve the honey. Let cool, and shake well before serving. Store covered in the refrigerator. 

BROCCOLI SLAW

• 1 red bell pepper
• 1 bag of broccoli slaw
• 4 tblsp ginger dressing
• 1/2 cup raw slivered almonds

Mix together the bag of broccoli slaw, chopped bell pepper, and slivered almonds in a bowl. Toss with ginger dressing. Best served chilled!

recipe // vegan chickpea salad

Step 1 // chop the following organic veggies

romaine lettuce, cucumber, red bell pepper, avocado, tomatoes, chickpeas

Step 2 // layer on crumbled falafel + pita chips

Step 3 // toss with Goddess salad dressing from Trader Joes

Enjoy!!

vegetarian patchwork pasta salad

By the end of the week, our fridge looks like a patchwork of leftovers! Time to get creative and pull together a fabulous meal to celebrate the weekend. We grabbed all of the fresh veggies that we had straggling around and the last box of pasta noodles that was hiding in the back of the pantry. Mixing them all together turned out to be a very happy medley of flavors and a guiltless night of grubbing! We think that the patchwork pasta is worth adding into our weekly meal plan. . . and it is great for lunch the next day too! Only if you don't eat the whole batch in one sitting like we did!

ONE

 cook and drain whole wheat pasta

TWO

 chop your organic veggies:

carrots

red onion

red bell pepper

fresh corn

peas

edamame

THREE

 saute veggies in a skillet over medium heat

FOUR

 add a little:

garlic

salt + pepper

extra virgin olive oil

FIVE

 toss veggies and pasta together, adding feta cheese (optional) and a little balsamic vinaigrette

enjoy!!

superbowl sunday funday

Superbowl Sunday is the one day that we actually look forward to watching football! We love to spend the day preparing snacks that not only are delicious but healthy too. . . post game you won't be promising yourself to hit the gym for 3 hours on Monday! If you are hosting the party, write down these recipes onto fun cards and hand them out to your guests. And if you are crashing another party, bring a mason jar full of mixed nuts as a hostess gift tied with some bakers twine.

spicy mixed nuts . skinny jalapeno poppers .  baked mozarella sticks . crispy sweet potato fries

**makes about 3 cups

1 1/2 teaspoons Ener-G egg replacer

2 tablespoons warm water

1 pound roasted, salted mixed nuts

1/3 cup evaporated cane sugar

2 teaspoons sea salt

1 1/2 teaspoons cayenne powder

Preheat oven to 250 degrees F. In a medium bowl, whisk the egg replacer and water until foamy. Add the nuts and toss to coat. Transfer the nuts to a strainer and let drain for at least 2 minutes. Meanwhile, wipe out the bowl and combine the sugar, salt, and cayenne. Add the nuts, tossing to coat. Spread the nuts in a single layer on a large rimmed baking sheet.

Bake for 40 minutes. Stir with spatula and spread the nuts out again. Reduce the oven to 200 degrees F and bake another 30 minutes, or until dry. The nuts will crisp as they cool to room temperature. Thoroughly cooled, they can be stored for up to one week in an airtight container.

We dare you not to eat the entire batch before the game starts. . . enjoy!!

credit: late afternoon . skinny taste. taste of home . the art of doing stuff . wildfox . decor8 . oh so beautiful paper . 

quick + easy veggie pot pie

Okay. So if you are like me, there are some nights that your belly is just craving something warm and comforting for dinner!  This recipe is super healthy, quick, and will satisfy that dreamy desire to indulge in something beyond the green salad that you have had for the past 3 nights in a row!

2 bags of Trader Joes Frozen Vegetable Melange
1 pie crust

3/4 Cup Canned Chickpeas, Undrained, use entire can of liquid
1/8 Teaspoon Cumin
1/8 Teaspoon Coriander
1/8 Teaspoon Turmeric
1/2 Tablespoon Nutritional Yeast
1 Tablespoon Corn Starch

Prepare the 2 bags of vegetable melange according to the package. While the veggies are cooking-

in a food processor put chickpeas with liquid, cumin, coriander, turmeric, nutritional yeast and corn starch. Process until liquefied. Pour into the pot with other ingredients and remove from heat.

Preheat oven at 400 degrees.

Spray 8X8 glass casserole dish with non-stick cooking spray. Pour ingredients from pot into baking dish. 

Place in oven and cook for 15 to 20 minutes or until top is lightly brown.

Enjoy!!

Vegan Tip: If you want to try this vegan-style just use a regular frozen veggie mix, add some seasoning salute and a touch of olive oil. You can also make a half whole wheat crust if you have time!! Get the recipe here.

credit: trader joes ,  my vegan cookbook

big fat greek quesadillas

The oufit? A classic one shouldered Halston. The setting? A magical white linen tent on the bewitching sands of Santorini. What are we serving? The most bold and delicious quesadilla that you have ever tasted. Vitamin rich organic vegetables delicately scattered on top of a whole wheat tortilla and toasted to perfection! Enjoy this savory favorite with hummus or spicy red pepper sauce. . . These are getting tagged "husband approved". As the wife of a meat lover, it is hard to pull off a vegetarian meal without complaints. I am satisfied to tell you that he was so overwhelmed with joy from these veggie filled  delights that he didn't make a peep. And the cherry on top?  These babies are just as enjoyable the next day!

Market List

8 whole wheat tortillas {substitute gluten free or wheat free for those with sensitivities}
Fresh organic spinach (about 2 cups) 
One red onion 
Jarred red peppers or sundried tomatoes 
Falafel CrumblesMozzarella cheese, shredded (a handful or so per serving)  {optional}
Feta cheese (a few tablespoons per serving)  {optional}
Fresh Oregano 
Red pepper flakes

Get to Work

1  Chop the spinach. Thinly slice the red onion and red peppers

2  On a plate, place a tortilla. Sprinkle with your desired quantities of spinach, red onion, red pepper, falafel crumbles, mozzarella, feta, oregano, and red pepper flakes. Be careful not to get carried away!

3  Heat a large non-stick skillet over medium heat for a few minutes. Place the loaded tortilla on the griddle and place another tortilla on top. Cook until browned on the bottom, then flip and cook until browned on the other side (a few minutes per side).

Remove the tortilla and cut into wedges with a pizza cutter. If making several quesadillas at once, you can keep them warm in a 300°F oven.

credit: a couple cooks , fashions most wanted , tourism on the edge