Vegetarian — Page 7

Dairy-Free Chipotle Sauce

April 30, 2017 by Nicole 1 Comment

I’ve got a two-part recipe to share with you guys in preparation for Cinco de Mayo next week. Today we’ve got this incredible dairy-free chipotle sauce (seriously it’s delicious) and on Tuesday we’ve got tacos using this vegan aioli wonder. I typically never line up my blog’s content with calendar holidays because I’m a disorganized hot mess so let’s just all take a moment to appreciate the seasonality and relevancy of today’s post. *pats self on back*

Tacos, burritos, nachos–all perfect matches for this vegan chipotle aioli sauce. But it also makes for an unreal dip for french fries or homemade potato wedges. And if you’re looking to assemble a Buddha bowl with a flavor kick, try drizzling it over your favorite roasted veggies and grains. Clearly there are tons of uses and it’ll keep well in the refrigerator all week. If you’re meal prepping this weekend, add this recipe to your list!

[amd-zlrecipe-recipe:103] Flavorful sauces and the right seasoning combinations can completely transform a meal. I’m by no stretch of the imagination a trained cook, but over the years I’ve come to realize that. I mentioned The Flavor Bible in a past My Favorite Things post (I have the Vegetarian version), and it’s been so helpful in creating sauces (like this dairy-free chipotle sauce!) and spice combos that actually work with the ingredients I have. It’s seriously become my holy grail in the kitchen. Highly recommend it to any other aspiring home chefs. 🙂

Stay tuned for Tuesday’s taco recipe! It was a huge hit in my apartment–granted that’s comprised of two people, but Joe is ridiculously picky so he carries a lot of weight. That’s what I tell myself anyway …

Filed Under: Dairy-Free, Dips & Spreads, Gluten-Free, Recipes, Sauces, Vegan, Vegetarian

Blueberry Muffin Overnight Oats

March 5, 2017 by Nicole 4 Comments

If you follow me on Instagram, you already got a sneak peek at this bomb.com blueberry muffin overnight oats recipe. My reluctance to embrace Instagram stories out of loyalty to Snapchat has stepped aside, and I’m actually starting to really enjoy it. I love that you can tag people in stories and easily start messaging convos. I’ll be sharing health/fitness/blog/life stuff on there a lot more now. But back to this recipe …

I’ve mentioned before that I love blueberry muffin Larabars (I eat one almost every single day). This overnight oats recipe was born from that obsession. I was hesitant because lemon in oatmeal?! But trust me, it gives the oats a zing that perfectly compliments the sweetness of the blueberries and maple syrup. If you still think it sounds weird, just omit the zest so that the lemon flavor isn’t as intense.

I go through phases with breakfasts where I’ll eat the same thing almost every morning for months or even years before switching it up. Right now I’m definitely in an all-things-oatmeal phase. I love that it fills me up and keeps me satisfied until lunch. Usually in the summer my go-to switches to smoothies, but the refreshing zing of the lemon in these blueberry muffin overnight oats might make it a warm weather keeper for me.

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If you’re a fan of make-ahead breakfasts, I love this hearty almond butter banana chia seed pudding. I also have some other overnight oats recipes in the archives.

Other Overnight Oats Recipes:

I hope you’re all enjoying your weekend! On Friday night I cooked a big dinner for me and Joe and we just hung in, and then last night we had a friend’s birthday party at Capo in Southie. The basement of Capo is pretty hilarious. Upstairs it’s this nice Italian restaurant with people dressed up on dates. Then you go downstairs and it looks like the man cave of a dude in the throws of a midlife crisis. So random! Boston readers—have you been down there yet??

xo Nicole

Filed Under: Breakfast, Dairy-Free, Recipes, Vegan, Vegetarian Tagged With: overnight oats

Southwestern Stuffed Bell Peppers

January 29, 2017 by Nicole Leave a Comment

Droooool. I made a batch of these southwestern stuffed bell peppers with butternut squash early last week and was enjoying the leftovers for lunch every day afterwards. They’re so good! I’m using a rainbow assortment of peppers for the vibrant, colorful pictures (blog priorities *eye roll*). But you can use any color you’d like.

This is a great vegetarian dish, and can easily be made vegan by omitting the cheese or using a plant-based version.

This southwestern stuffed bell peppers recipe is easily customizable. Use a different grain if you don’t have rice on hand (quinoa, farro, etc.). Sweet potato would be a yummy alternative to butternut squash. Sometimes I’ll add diced tomatoes to the filling. And topping with sliced avocado is always a good idea. 🙂

If you’re into Meatless Monday, add these southwestern stuffed bell peppers to the menu for tomorrow’s dinner—they’re delicious! They’re also really filling, so if you’ve got a steak-and-potatoes person at your dinner table this could be a good option for convincing them vegetarian food really can be satisfying.

That being said, you could add meat to it if you prefer. This easy shredded chicken recipe would go well with it.

For anyone looking to make these vegan, you could omit the cheese or use a plant-based version. Honestly I haven’t found a vegan shredded cheese option that I *love* but Daiya’s pepperjack cutting board shreds are pretty good. The flavor isn’t as good as real pepperjack, but it does melt decently. If you have a better vegan suggestion, let me know!

xo Nicole

This blog post was updated in February 2020 with new photos. Some old ones are below.