Recipes — Page 6

Roasted Maple Acorn Squash & Turmeric Cauliflower Buddha Bowls

November 12, 2017 by Nicole Leave a Comment

These roasted maple acorn squash and turmeric cauliflower buddha bowls are packed with some of my favorite fall flavors. This recipe is great for lunch or dinner and would be a perfect vegan option to serve at Thanksgiving. Once you’ve got all your roasted goodness in the bowl, drizzle with a simple maple tahini dressing.

I’m roasting acorn squash, cauliflower and chickpeas, but you can customize your buddha bowl with any produce you’d like (butternut squash, sweet potatoes, carrots, bussles sprouts, etc.). Adding avocado, topping with pumpkin seeds or slivered almonds, and swapping rice for quinoa are all other ideas for making this bowl your own.

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You might recognize the chickpea component of these buddha bowls from last week (check out the post here). The roasted maple acorn squash also makes for a great side on its own (top the slices with a little bit of hummus—so good!).

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan, Vegetarian

Sweet Potato Veggie Burgers (Vegan)

October 8, 2017 by Nicole 26 Comments

This recipe was originally published on December 14, 2014. It’s one of my favorites and was deserving of some new photography so I gave it a little facelift. Make these sweet potato veggie burgers today and freeze the leftover patties so you have them on hand for weeks to come. Original blog post below!

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In coming up with recipes lately, my focus has been on recreating things I find myself buying constantly. Every time I go to the grocery store, I pick up some frozen veggie burgers. And every time I tell myself I should just make my own. The first attempt resulted in patties of baby food mush. Yummy baby food, but … baby food. It’s funny how with cooking, sometimes the tiniest ingredient or technique tweak can make a world of difference—I made a couple tiny changes for round two and BOOM.

I’m so in love with these. I make a batch at the start of the week and pop ‘em in the freezer to have on hand. They can be served as a burger (duh), on top of a salad (my favorite way to eat them!) or mashed up with some scrambled eggs for breakfast. Talk about a food prepper’s dream!

I’m not vegan or gluten-intolerant, but it was so easy to make these without eggs or gluten that I went for it. (The buns pictured aren’t gluten-free—I’m just referring to the patty!)

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If you do Sunday food prepping for the week, add these to your list! I wrap each patty in a small piece of parchment paper and then stack 3-4 into a ziploc bag and slide ’em in the freezer.

Hope you all had a great weekend!

Filed Under: Dairy-Free, Dinner, Gluten-Free, Lunch, Recipes, Vegan

Fudgy Chai Blender Muffins (Vegan)

September 18, 2017 by Nicole 6 Comments

In one of my monthly Favorite Things posts, I mentioned the Flourless Banana Blender Muffins recipe from the Chocolate Covered Katie blog. I’m obsessed with them and I can’t recommend trying Katie’s recipe highly enough. These fudgy chai blender muffins with a vanilla glaze are my twist on her original delicious muffins.

The one (non) issue for me with the original recipe is that I seriously eat the entire batch in one day. Something about the added chai spice of today’s version makes it a lot easier to have just one or two and then be done. Don’t get me wrong—these chai blender muffins are DELICIOUS—but it’s like comparing chocolate chip cookie dough to gingerbread cookie dough. I’m satisfied with a finger lick of the latter. I could eat the entire bowl of the former.

The vanilla glaze drizzle is totally optional. These are delicious with or without it. The glaze is a nice touch when you plan to eat these as a healthier dessert, but if you want them for breakfast or a make-ahead snack, you could definitely skip it.

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If you’re expecting the fluffy, bready texture of a traditional muffin, know that these are a bit different. The tops will have a satisfying hardness to them while the insides with be dense and fudgy. I can’t get enough of the texture!