Deliciously Sweet Beet & Apple Juice

I have STRUGGLED to like beets. I need to like them. They are really good for your body, especially when you have problems with inflation in your joints, like I do. 

I have been on a "quest" to enjoy this red, beautiful veggie. I have tried different juices, pickled beets, and even beet salads.. hated them all equally. 

Today, finally, I tried a beet juice that I loved! My oldest daughter, Britani, made me a pitcher of beet juice and insisted I try it.  I did so, only out of love for my daughter. I was so pleasantly surprised! It was sweet and delicious! My daughter is a genius. This is her recipe for really good beet juice ( never thought I would publish those words!)

Looking for more refreshing vegan recipes? Try my Mediterranean Hummus Pizza, Black Bean Salad W/ Crispy Polenta, Blueberry Oatmeal Breakfast Cookies, Turkish Stuffed Grape Leaves, Black Eyed Pea Salad, Green Citrus Smoothie, Summer Berry Cobbler, Kale & Almond Pesto, Mediterranean Cucumber Salad, & my Basic Marinara Sauce

Recipe:

3 whole organic beets, chop off tops and roots. Cut into pieces. 

3 honey crisp apples, cored & chopped 

Method:

Put your beets and apples into your juicer.

Strain using cheese cloth, if desired.

Serve cold. 

Hidden Veggie Macaroni

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We have a "picky eater" in our house. Getting vegetables into her is sometimes a challenge, to say the least. I "hide" vegetables in everything from smoothies to pasta sauce to make sure she is eating balanced meals. 

This meal is full of vegetables, but your "picky eater" will never pick them out in this sauce.  I added broccoli because my daughter actually likes broccoli, but if your child prefers another vegetable, just substitute that vegetable as the "obvious veggie" to get them to try the pasta. Yes, broccoli is my bait! Make it your own recipe because you know what works best for your family.

Looking for more Vegan family meals? Try my Hearty Hidden Veggie Spaghetti, Easy Sunday Dinner, Portobella Philly & Cheeze, Creamy Jackfruit Casserole, Chili & Cornbread Casserole & finish with my Summer Berry Cobbler

Recipe:

1/3 cup oil of choice 

1 tsp. Chopped fresh garlic 

1 cup yellow squash, chopped * 

1 cup carrots, chopped 

2 cups cauliflower, chopped 

2 1/2 cups of unsweetened  plant milk

  1/2 tsp. onion powder

1/2 tsp. Garlic powder 

1/2 tsp. Paprika 

1 Tbsp. Fresh lemon juice 

1/2 cup nutritional yeast 

Salt and Pepper to taste 

3 cups steamed broccoli 

1 (16 oz) package of pasta

Cook pasta according to package. Drain and return to the pot.

Heat oil and garlic over medium heat, just until the garlic becomes fragrant. 

Add plant milk and allow to come to a boil. 

Add cauliflower, squash, carrots, paprika, onion powder, salt and pepper. 

Cook an additional 10 - 12 minutes,  until vegetables are soft.

Pour milk and veggies into a high powdered blender. 

Add nutritional yeast  and lemon juice. 

* adjust salt and pepper if needed*

Blend on high until smooth. 

Pour vegetable sauce over pasta.

Add broccoli and stir to combine. 

Cook over medium heat an additional 2-3 minutes to thicken sauce.

Makes 4 - 5 servings.

* If you cannot find yellow squash, you can use any squash you like. (Butternut is great) If you are using zucchini or eggplant, make sure you peel the skins off first so it doesn't make your cheese sauce a funny color ( which can make picky eaters suspicious!). 

  

Protein Power Burrito

I have been walking daily and becoming more interested in my physical fitness. This is my high protein creation to help me build a little muscle and nourish my body. The "meat" is so healthy. It's full of tempeh, seeds and lots of flavor. After all, if it doesn't taste good, you are not going to eat it, right? 

Recipe:

high protein "meat" :

1 (8oz.) Package tempeh, crumbled

1 Tbsp. Chia seeds

1/3 cup pumpkin seeds

1/3 cup sunflower seeds

1 Tbsp. Ground flax seed

1 tsp. Cumin

1 tsp. Smokey paprika

1/2 tsp. Garlic powder

1/2 tsp. Onion powder

1/2 tsp. Chili powder (optional)

1 Tbsp. Nutritional yeast

1 tsp. Salt

Pepper to taste

2/3 cup veggie broth

Burrito filling:

1 cup nopalitas

1 medium onion, sliced

1 red pepper, sliced

1 cup corn

1 (15 oz.) Can black beans, rinsed & drained

1 (15 oz.) Can pinto beans, rinsed & drained

6-8 flour tortillas

Salsa to top (optional)

Combine all "meat" ingredients, except broth, in a food processor.

Pulse on high until a "meaty" texture is reached.

Pour "meat" into a frying pan. Add broth.

Cook on medium high heat for about 10 mintues, until liquid is absorded.

Set "meat" aside.

Cook onions, peppers, nopalitas, & corn over medium high heat until tender. 

Add beans to your pan and heat throughly.

Layer "meat" and veggies into your torillas and roll tightly.

Top with salsa and serve.

Makes 6-8 servings.

Lemon Garlic Pasta with Tempeh & Broccoli

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This recipe is full of good "cold fighting" ingredients, which happen to be some of my favorite ingredients too ( fresh lemons, turmeric, garlic and parsley). In our house, lemon juice go with everything- salad, steamed veggies, rice, pasta, chick'n, fishless filets, potatoes, water, tea. We keep a bowl of them in the kitchen like most people keep fruit. We also keep enough garlic to kill an army of vampires...maybe this is why we are never sick. 

My children and husband all cleaned their plates tonight with this simple dish. It starts with infusing the lemon zest and garlic into the oil. Once you flavor the oil, it becomes an amazing "sauce" to toss with your spaghetti. We used Tempeh, but if you are not a fan of it, you can leave it out, or substitute extra broccoli. This is a simple meal, but one that's perfect for a busy family with different schedules and tastes (like ours) because it can be reheated easily and served later. Hope you enjoy this easy meal with your busy family and make sure to leave me comments if you try my recipes, I LOVE feedback!

Looking for more great Vegan pasta dishes? Try myVegan "Meaty" Spaghetti, Kale Stuffed Eggplant Parm, Cheezy Butternut Macaroni, BBQ Tempeh with Cauliflower "Rice", &

Recipe:

3/4 cup of olive oil 
Zest of 2 medium lemons
6 cloves of garlic, freshly pressed
Juice of 4 medium lemons
2 (8 oz.) packages tempeh, cubed
12 oz. Frozen broccoli florets, thawed
1 bunch of fresh parsley, chopped fine
Salt & lemon Pepper to taste
1 box pasta ( I used fettuccine)

1 Tbsp. turmeric

Brown tempeh with a little oil over medium high heat.

Add salt & lemon pepper to taste and set aside.

Boil pasta in salted water with turmeric, cooking according to package. Drain well. The turmeric will turn your pasta a beautiful bright yellow color once cooked.

In a sauce pan over medium low heat, simmer oil with lemon zest, garlic, and lemon juice. Sauce is ready once the garlic becomes fragrant. This only takes a few minutes. Do not overcook your garlic, or it will be bitter.

Add tempeh, parsley, broccoli, and lemon sauce to pasta.

Toss well.

Serve with lemon slices.

Makes 5 servings.

Lemon Orzo Soup

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It's that time of the year again. Seasons are changing, cooler weather is here, and everyone has a cold. What do vegans eat when they have a cold? This comforting soup is my go to "vegan penicillin". Everything you need from lemons, to garlic and turmeric make this soup not just healthy, but medicinal, & favorable.

Looking for more comforting vegan recipes?  Award Winning Chili, Baked Butternut Squash Burritos, Harvest Veggie Soup & Grilled Cheeze, & Chipolte Mac-N-Cheeze with Smokey Lentils, and Vegan Chick'n & Gravy

 Lemon Orzo Soup:

1 medium onion, chopped
1 1/2 cups chopped carrots
1 stalk chopped celery
1 bunch finely chopped kale
1 red pepper, diced
1/2 tsp dried thyme
1/2 tsp paprika
1/2 tsp turmeric
2 (32 oz) veggie broth
1 cup orzo pasta
1 (15 oz.) can chic peas, drained and rinsed
4 cloves garlic, crushed
Juice from 1 large lemon
Salt & pepper to taste
fresh lemon wedges & crusty bread to serve (optional)

Over medium heat, sauteé carrots, celery, onions, peppers, kale, thyme, paprika, & turmeric in oil until softened.

Add veggie broth, chic peas, garlic, lemon juice, salt & pepper. Bring to a boil.

Add orzo pasta.

Reduce heat and simmer 7 more minutes until pasta is done.

Serve with fresh lemons and crusty bread.

Makes about 8 servings.

Classic Vegan Chili

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This is the first vegan chili I have ever attempted & I won 2nd place in a cook off tonight! I had such a wonderful time talking to everyone and sharing vegan food with new people. I set up my table with a store bought vegan sour cream and my Lazy Vegan Beer Cheeze sauce  to show just how delicious a real vegan meal tastes. I gave everyone who asked my blog address so I could share this recipe & hopefully a few more with my new friends. (You never know who you have reached at the right moment.) I can now say I make an "award winning" chili - that's pretty awesome!

Looking for more hearty vegan recipes? Try my Mexican Black beans over crispy polenta cakes , Easy Vegan Sunday Dinner , Vegan Baked Enchiladas, Baked Spinach & Artichoke Pasta, or my Philly Portobella & Cheeze and finish with a Chocolate Covered Cherry Cake

Award Winning Vegan Chili:

1 (13.7 oz.) bag of Gardein beefless crumbles
2 Tbsp. oil of choice
2 Tbsp. chili powder to taste
1 1/2 Tbsp. cumin
2 Tbsp. smoked paprika
1 Tbsp. onion powder
1 Tbsp. oregano
1 Tbsp. thyme
3 -4 large cloves of garlic, crushed
2 Tbsp. soy sauce
2 Tbsp. chopped chipolte peppers in adobe sauce
1 small red pepper, chopped
1 Yellow pepper, chopped
1 green pepper, chopped
2 small onions, chopped
1 pobalno pepper,  chopped
2 (28 oz.) cans of petite diced tomatoes
2 (15 oz.) cans of seasoned tomato sauce
2 (15 oz.) cans of red beans, drained & rinsed
1 (15 oz.) can of pinto beans, drained & rinsed
1 (26 oz.) can of black beans, drained & rinsed
2 cups veggie broth
Salt & pepper to taste

Optional toppings :

Hot sauce
Lazy Vegan Beer Cheese Sauce
vegan sour cream 

Method :

Brown Gardein beefless crumbles in oil over medium heat. Add chili powder, cumin, paprika, onion powder, oregano, thyme, and soy sauce.

Add onions & peppers with Gardein beefless crumbles. Cook an additional 5-6 minutes, until tender.

Add garlic to the skillet. Allow to cook through, but do not burn.

Pour Gardein mixture into a large crock pot on low heat.

Add chipolte peppers, red beans, pinto beans, black beans, diced tomatoes, tomato sauce, and veggie broth to crock pot. Stir to combine all ingredients.

Add salt and pepper to taste . 

Cook on low heat for about 6 hours.

Serve with vegan cheese sauce, vegan sour cream and your favorite garnishes.

Makes 12-16 servings

Cabbage and Bean Soup

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This recipe has been a family favorite since I was pregnant with my oldest child, who is now almost 21. I craved this soup every day. I had to learn to make it or I would go broke eating at the local restaurant which served it along with garlic cheddar biscuits. (Recipe for the veganized biscuits can be found Here) This had to be veganized because it was an important part of our family's history.

This soup is easy to make & inexpensive to feed a crowd. That was a must raising 4 children. I would not post it until I got the seal of approval from my husband that it was good enough to be called "Cabbage and Bean Soup" and published. I hope this soup will keep you warm in the coming Fall months and become a family favorite in your home.

Looking for more vegan recipes?  Try my Award Winning Chili, Vegan Comfort Soup, Cheezy Butternut Macaroni, BBQ Tempeh over Southwestern Cauliflower "Rice"

Recipe:

1 (12 oz.) bag of veggie crumbles (vegan hamburger) *
Olive oil
1 Tbsp. cumin
1/4 -1/2 tsp of red pepper flakes (optional, but recommend)
2 (32 oz.) Mushroom broth**

1 tbsp. soy sauce
1 tsp. onion powder
1 tsp. garlic powder
1 tsp. smokey paprika
2 (15 oz.) Red kidney beans, drained and rinsed
1 small cabbage, chopped
Salt & pepper to taste

Method:

1. In a stock pot, brown veggie crumbles over medium heat with a little olive oil until browned.

2. Add Mushroom broth, soy sauce, red pepper flakes, paprika, cumin, garlic powder,  onion powder, beans, cabbage to your pot. Add salt & pepper to taste.

3. Cover and cook about 30 mins until cabbage is softened.

Serve with vegan garlic cheddar biscuits or vegan cornbread for a hearty meal.

Makes 6 -8 servings.

* you can use 8 oz. Finely chopped mushrooms if you don't want to use "fake meat".

** vegetable broth will work fine if you can't find mushroom broth.

Blueberry Oatmeal Breakfast Cookies

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I made these breakfast cookies for my kids as a reward for eating so healthy lately.They are really enjoying eating Vegan because it means lots of fresh fruits, their favorite. My daughter is a huge fan of blueberries and bananas. these cookies were inspired by her. I wanted her to have a nice warm breakfast today. We fight with cereals, grits and oatmeal lately. What I want them to eat and what they want to eat rarely aligns. Everyone with kids understands this struggle.

This is my "tricked you into eating a low sugar, healthy breakfast anyways" Cookies. I can always get them to eat cookies. Who says you can't eat cookies for breakfast? I make them Vegan ice cream for breakfast, so cookies shouldn't be a surprise. These were super easy, chewy and bursting with blueberries.  What a wonderful & healthy way to start their morning, with a cookie.

Breakfast Cookies:

4 ripe bananas
1 cup peanut butter
1 Tbsp chai seeds
1/4 cup pumpkin seeds
2 tsp. ground flax seeds
1 tsp cinnamon
4 cups Quaker oats
1 cup fresh blueberries (if they are not in season, you can use 1/2 cup dried blueberries or cranberries)

Preheat oven to 350.

In a microwave safe bowl, heat peanut butter for about 30 seconds, until softened.

Chop up bananas and add to peanut butter.

Mash bananas into peanut butter until smooth.

Add chia seeds, pumpkin seeds, ground flax seeds, cinnamon and oats to peanut butter. Mix well.

Gently fold in the blueberries.

Shape cookies about 2" across & 1/4" thick.

 Place on parchment paper and bake 12- 15 minutes until browned.

Makes a dozen cookies.

Try my other breakfast ideas too -Hidden Nutrition Muffins , Tofu banana Berry Smoothie , Savory Veggie Packed Grits,  Chocolate Protein Pancakes, Green Citrus Smoothie, & Vegan Family Style Breakfast