Vegan Roasted Cauliflower Pizza with Caramelized Onions:

Soooo...this pizza is really good.

Ingredients:

1 premade pizza crust (I used Pillsbury)

4 1/2 cups cauliflower, cut into small florets

2 medium to large yellow onions, sliced

5 cloves garlic, smashed and coarsely chopped

1/2 cup Panko breadcrumbs

2 tbsp. vegan butter (I used Earth Balance brand)

1 tbsp. olive oil, divided

2-3 tsp. salt (to taste)

Dash of black pepper

Dash of cayenne pepper

Dash of cumin

Instructions:

1. Preheat your oven to 375 degrees. Add the cauliflower, vegan butter, 4 cloves of garlic, black pepper, cayenne pepper,  cumin, and a teaspoon of salt to a medium roasting pan. Drizzle with 2 teaspoons of olive oil and roast for about 12 minutes.

2. Remove roasting pan from the oven and stir the cauliflower, adding a dash of salt or two if necessary. Return the pan to the oven and continue roasting for another 5 to 10 minutes, until tender and a little browned.

3. While the cauliflower is roasting, caramelize the onions: add the onions, 1/2 tablespoon olive oil, a few dashes of salt, and one garlic clove to a large pan. Cook on medium heat until tender and sweet, 15 to 20 minutes.

4. Grease a pizza pan and lay the pizza dough out on the pan. Drizzle with olive oil. Follow the baking instructions for the crust. You may have to pre-bake it for a few minutes before adding the toppings.

5. Once the onions and cauliflower are done and once you have pre-baked the pizza dough, add a layer of onions to the pizza dough, followed by a layer of cauliflower, and then a layer of onions.

6. Top with Panko breadcrumbs, drizzle with olive oil, and continue baking for the recommended amount of time. (I baked mine for an additional 10 minutes after pre-baking my dough for 5 minutes).*

*I used Pillsbury Thin Crust Pizza Dough. The instructions said to pre-bake the dough on 400 for 5 minutes, add the toppings, and then continue baking for another 6 to 10 minutes.

Summer Pasta in a Light, Vegan Cream Sauce:

This is the kind of pasta that you get when you don't want to dirty another pan to make a sauce and when you're out of most of the ingredients that you usually use to make said cream sauce. 

(In other words, this recipe is perfect who those of you who are just starting out as vegans and have absolutely no idea what nutritional yeast is, let alone where to buy it). 

I have a TON of different recipes for vegan cream sauce. In fact, I rarely make the same one twice. I will tell you, however (no matter how convoluted this particular recipe may be), that every single one of my cream sauce recipes is pretty simple to make. 

All day at work, I was dreaming about a creamy pasta, laden with vegetables. I knew that I had broccoli that I needed to use up, and I almost forgot about the bell peppers that were hiding in my fridge. I also knew that I had almond milk and a little bit of vegan margarine sitting on the door of the fridge, so I figured I'd combine the ingredients. The result? This delicious and (almost) guilt-free vegan pasta. 

Because I usually use Tofutti products and nutritional yeast to thicken my cream sauces, and because I had neither of which when I made this, the sauce is thinner, and thus, has a much lighter feel. It's perfect during these waning days of summer.

In fact, I enjoyed it while sitting on my front porch, watching my neighbors walk their dogs. There was a light breeze, and the sun was just beginning to set. I'm finally starting to feel a bit settled in. :)

Ingredients:

1 box Farfalle pasta, cooked according to package instructions

1 red bell pepper, sliced

1 1/2 cups broccoli, cut into medium florets

1 small yellow onion, sliced

5 cloves garlic, crushed and chopped
1/4 cup white cooking wine, divided

1/4 cup plain unsweetened almond milk

2 tbsp. vegan margarine

2 tbsp. olive oil, divided

1/2 tsp. Kosher salt

Dash of paprika

Serves 4 to 6.

Total Cook Time: about 25 minutes.

Instructions: 

1. Once the pasta water is boiling, add the pasta and the crushed garlic. Cook according to package instructions. 

2. While the pasta is cooking, add the onions, a dash of salt, and about 1/4 tbsp. of the olive oil to a large skillet. Cook on medium heat for about 3 minutes, and then add about 1/8 cup of the white cooking wine to the skillet. Continue cooking until almost tender, about 6 minutes. 

3. Next, add the red pepper, broccoli, and the remaining white cooking wine to the skillet. Add another dash of salt and the paprika. You probably also want to add another 1/4 tbsp. of olive oil. Cook on medium-high heat for another 5 to 7 minutes.

4. Drain the pasta, and then add the vegan margarine, the remaining salt, and another dash of paprika. Stir, and add the almond milk. 

5. Turn the burner on low, and let the almond milk thicken up a bit, stirring frequently, about 5 minutes. Remove from heat and let sit for another 3 minutes or so. (The sauce should thicken up a bit more).

6. Stir the veggies in with the pasta and serve.

Another favorite: Rotini in Vegan Lemon Cream Sauce.

Vegan Rice Bowls with Hummus, Broccoli, and Onions:

Though I'm generally a bigger fan of pasta, every once in awhile, I just love rice bowls. They're so simple and can be combined with so many different ingredients. I don't think that I've ever eaten the same rice bowl. In this recipe, I combined slightly caramelized onions with charred broccoli, white rice, and creamy hummus. I also added touches of sesame oil, lime juice, and cayenne pepper in order to gain a few more layers of flavor. This hummus recipe is nice because it has a few ingredients and ends up being super creamy and light, with just enough flavor.

Ingredients:

For the Hummus:

1 can chickpeas (19oz.) - reserve most of the liquid

1 tbsp. olive oil

2 tsp. tahini

1 to 2 tsp. lemon juice

1/4 tsp. salt

Dash of cumin

Instructions: Hummus:

Add all of the ingredients to your food processor (or blender). 

Pulse until smooth, adding any other ingredients to taste. 

For the Rice Bowls:

1 cup rice, cooked according to package directions

1 cup broccoli, cut into medium-sized florets

2/3 cup white onion, sliced

1 tbsp. sesame oil (or olive oil)

1 tsp. lime juice

1/2 tsp. garlic powder

1/4 tsp. + dash of salt

Dash of cayenne pepper

Serves 2.

Total Cook Time: 20 to 30 minutes. 

Instructions:

1. Cook the rice and set it aside.
2. Add the sesame oil, sliced onion,  1/4 tsp. salt, and garlic powder to a medium skillet. Cook on medium heat for about 10 minutes.
3. Stir the broccoli into the skillet with the onions, and add the lime juice and the dash of salt and cayenne. Cook for another 5 minutes or so on medium heat. If you'd like your veggies to be charred, turn the heat up after the 5 minutes, and cook them on medium-high to high heat for another 3 minutes (or until charred).
5. Serve the veggies and hummus on top of the rice.

Hey There!

I'm sorry readers, for I have sinned. It has been over a month since my last post...I guess I'll accept my penance of posting lots of delicious recipes in the coming weeks (a penance that I'm actually pretty excited to do). I hope that I haven't lost all of you. The Bar Exam came and went, and I've been trying to get settled in at my new place ever since. (It's only been a few days).

I'm oh-so-excited to resume my life now that the Bar is over and now that I'm almost done moving. That being said, I owe a lot to this Bar Study (aka "hazing" experience). I can't remember the last time I was this healthy. I eat right (5 to 6 meals a day and lots of chickpeas, peanut butter, walnuts, and berries), go to the gym on a regular basis, and make sure to get at least 7 to 8 hours of sleep on most nights. I also have been treating myself and letting myself relax when I need (and deserve) it. My body feels good. My brain feels good, and I'm feeling pretty confident in myself these days.

For now, I leave you with pictures. I hope all is well, and I can't wait to her about all of your exciting summers. :)

Chili :)

Summer Flat Bread with Tomatoes and Black Bean Spread:

Sometimes it's entirely appropriate to put black beans on pizza. This is one of those occasions. Pair them up with some diced tomatoes and fresh cilantro, and you are going to be enjoying one delicious meal. I actually used flat bread dough for this, but I didn't write down the recipe when I made it, so either use premade flat breads, vegan naan, or your own dough recipe for this one.

The house hunt/ bar study/ moving out craziness continues....I have honestly been living off of hummus, avocados, a few steamed veggies, and the occasional glass of wine/bottle of craft beer. I did buckle the other day, and I've been trying out some vegan frozen meals, mainly in the interest of convenience, but also because it's fun to find new vegan products. I'll be letting you know how they turn out!

I'm going home again in a few weeks! We always have a huge Fourth of July celebration at the cottage on Lake Erie, so that's something that I'm definitely looking forward to. (The 4th is my favorite holiday). I wish I could be with my dad for Father's Day, but I'm going to make him a delicious and healthy meal when I get home. Other than that, not too much is going on in my neck of the woods.

Ingredients:

1 premade flatbread

1 cup black beans, drained and rinsed

1 cup tomatoes, diced

1/2 cup arugula or baby spinach

1/2 cup red onion, diced

1/2 tbsp. cilantro, finely chopped

2 tsp. red wine vinegar

2 tsp. olive oil, divided (plus more for the crust)

1/4 tsp. salt (or more, to taste)

Dash of cayenne pepper

Instructions:

1. Preheat your oven to 350 degrees. Next, add the black beans, 1 teaspoon of olive oil, salt, and a dash of cayenne pepper to your food processor. Process until smooth.

2. Add the tomatoes, arugula/spinach, red onion, chopped basil, red wine vinegar, 1 teaspoon of olive oil, and a dash of salt to a small bowl. Toss to coat.

3. Place the flat bread on a baking sheet lined with aluminum foil. Spread the black bean spread over top, and brush the crust with olive oil. Bake for 7 minutes or until desired crispness is reached.

4. Remove from the oven, and then top the flat bread with the tomato mixture.

Fresh Portabello Mushroom, Tomato, and Spinach Salad:

If you're looking for something that's healthy and can be thrown together in a matter of minutes, here's you recipe!

The garlic and scallions lend a lot of flavor to the already delicious portabello mushrooms, and the tomatoes add a nice touch of acidity and color. The white balsamic vinaigrette also compliments the salad, and don't forget about the spinach, which adds to the overall nutrition of the dish.

I hope that you're all having a wonderful weekend. My life hasn't been all that exciting lately, but I did go house hunting today (to rent a place, not ready to buy anything just yet)....and now I've fallen in love with this cute and itty, bitty house, with a teeny, tiny kitchen. Not sure how my roommate and I will get all of our stuff in there, but of course, love always finds a way, so..........if it's meant to be, we will make it work. :) I'm crossing my fingers for now.........

I'll keep you posted.

Ingredients:

2 portabello mushrooms, sliced

1 large tomato, sliced

2 scallions, sliced

3 gloves garlic, chopped

2 tsp. olive oil

1 tsp. lemon juice

Dash of sea salt

Dash of cayenne pepper

2 cups spinach (or more)

For the dressing:

4 tbsp. white balsamic vinegar

1 tbsp. olive oil

1 tsp. agave nectar (or more, to taste)

1/2 tsp. oregano

1/4 tsp. basil

1/4 tsp. sea salt

1/4 tsp. garlic powder

A few drops of lemon juice

Serves 2.

Total Cook Time: 15 minutes or so.

Instructions:

1. Add the olive oil, garlic, tomatoes, and scallions to a large skillet. Season with the salt and cayenne, and then cook on medium heat for 3 to 5 minutes.

2. Add the mushrooms and the lemon juice. Cook on medium-high heat for another 3 to 5 minutes, until the vegetables are tender and a little charred.

3. In a medium bowl, whisk the white balsamic vinegar, olive oil, agave nectar, oregano, basil, sea salt, garlic powder, and lemon juice together until the dressing is well-combined.

4. In a medium bowl, toss the spinach in the dressing to coat. Top each salad with the mushroom and tomato mixture, and add any extra dressing as desired.

Vegan Leftover Rice Bowls:

This is pretty much just a combination of ingredients that I had leftover from making tacos and fajitas the other night, but it's delicious all the same. Feel free to experiment with leftover veggies, beans, or rice that you may have in the fridge as well.

I have intended to post more often, but I've been experiencing technical troubles.  Every time I want to upload pictures to Blogger, I have to restart my computer. It's been a pain, especially considering the fact that, as of late, there are generally 10 Word documents and 12 Firefox tabs open on my computer, all of which are usually things that I'm actually working on at the moment. Oh well. Life goes on. :)

Another reason is that I've been enjoying leftovers a lot more. They're so convenient. I threw this together for lunch, and I loved every bite. Hope you like it as well.

Ingredients:

2 cups cooked rice

1 green bell pepper, sliced

1  yellow bell pepper, sliced

1 red bell pepper, sliced

1 white or red onion, sliced

1 portobello mushroom cap, sliced

1 can chickpeas, drained and rinsed

1/2 cup salsa  

3 cloves garlic, minced

1 tbsp. olive oil (divided + more if necessary)

2 tsp. lemon juice

1/2 tsp. smoked paprika

A few dashes of Kosher salt

A few dashes of cayenne pepper

Sriracha (optional, to taste)
A few slices of avocado

Serves 6.

Total Cook Time: About 25 minutes. 

Instructions:

1. While your cooked rice is still in the pot, add 1/2 tbsp. of the olive oil, a dash or two of salt, paprika, and cayenne pepper. Mix well. Stir in the 1/2 cup of salsa and cook on medium heat for 3 minutes, stirring to coat.

2. Next, add the remaining 1/2 tbsp. of the olive oil, to a large skillet. Stir in the peppers, onion, and garlic. Season with another dash of salt, paprika, cayenne, and lemon juice. Cook on medium-high heat until the veggies start to get tender, about 7 minutes.

3. Stir in the mushrooms and add any extra seasonings to taste. Continue cooking on medium-high heat until the veggies are cooked through and a little charred, about another 3 minutes.

4. Serve the rice in bowls topped with the cooked vegetables,chickpeas, and avocado. Drizzle the sriracha over top.

Enjoy :)

Vegan Lemon, Arugula, & Apricot Side Salad:

Hey all! Happy Monday! I got back from Fort Lauderdale late last night, and I'm trying to get moving on this Bar prep stuff. I had another great weekend. We took a road trip to South Florida for my friend Liza's law school graduation party, and the weekend was full of fun and friends. Her party was full of delicious food, from gourmet grilled veggies to roasted artichokes and tomatoes. Did I mention that there were bottomless mimosas as well?...Coupled with beachfront views and an after party at the pool?...Clearly we all had a great time.

Anyways, I have so much to post. I will get to it. I promise. I have tons of new recipes that I can't wait to share, and I can't wait to finish writing my post that I've started on everything that has been going on in my life recently. It has been a whirlwind.

In the meantime, though, this salad is amazing. This was the first time that I can remember eating apricots (absent being in jam or in cookies), and I have to admit, I'm a little enamored. They're delicious and fresh, and they have a sweet yet tart flavor that pairs so well with the arugula and sesame oil in this salad. Serve with toasted baguette bread if you have it.

Ingredients:

2 cups baby arugula

3 apricots, thinly sliced

1 to 1 1/2 tbsp. sesame oil

2 tsp. lemon juice (or to taste)

1/4 tsp. Kosher salt

Instructions:

Add all of the ingredients to a salad bowl. Toss to coat.

Vegan Beet, Carrot, and Snap Pea Cous Cous with an Apricot Lemon Arugula Side Salad (Recipe to Come!):

Quick Update: I cooked this for my mother last night. It was delicious. All of the flavors melted together beautifully. I used ginger, a touch of soy sauce, sesame oil, garlic, lemon, cayenne, and salt. Because my mother and I love wasabi, I also added a touch of wasabi on the side.

I will post these recipes at some point this week. My family has been in town for my graduation, and I haven't had my computer with me. My mom and I are about to head to the beach, and we're going to make tapas when we get back. I can't wait! Just so you all know, I have had the most amazing week with my family. I am so incredibly blessed to have them in my life. I'm tearing up just thinking about it. I wish that I could transport them all to Florida and never let them leave.

Anyways, I hope all is well with all of you! Can't wait to catch up with everyone. ❤❤❤

Vegan Sweet Potato and Basil Pesto Paninis:

Unfortunately life sometimes gets in the way of this blog. The past month has been a whirlwind for me, and as a result, there are many reasons for my recent but short hiatus from blogging. Not only did I start a new job a little over a month ago, I've been writing papers, doing presentations, working on Bar Prep, taking exams, and traveling. I traveled home to celebrate my 25th birthday and my best friend's wedding, and then I had one last final to finish up last night after I got back. (More on that in my next post). I also had problems at the DMV (this always seems to happen to me), and some of my best friends decided to throw me a surprise party when I got back on Sunday night, which was very sweet of them. Consequently, I have been one busy lady!

This recipe was kind of a crazy, throw-together-type-of-thing, but it turned out delicious. I knew that I wanted to make some sort of panini, but since I've used tomatoes in my, I don't know, last 5 posts or so, I felt the need to use something different. I picked up some fresh basil last night, and I've had a can of yams in my pantry for awhile now, so I figured I'd go for it. It's delicious yet whimsical, and it's pretty in its own way.

Ingredients:

1 can yams, drained - 29oz.

1 medium white onion, sliced

1/4 cup water

Salt

Dash of cayenne

2 tsp. olive oil

For the pesto:

1 1/2 cups fresh basil

1/4 cup pine nuts

2 cloves garlic

2 tbsp. olive oil

Salt

You'll also need:

4 flat breads, naan, or 8 slices of your choice of bread

4 tsp. balsamic vinaigrette

Instructions:

1. First, add the basil, pine nuts, garlic, olive oil, and salt to a food processor. Process until smooth and creamy. Set aside.
 2. Next, in a large skillet, and the onions, salt, olive oil, and 1/4 cup water. Bring the water to a boil, reduce heat to medium, and continue cooking until the onions are soft and tender, and the water has evaporated.
3. Stir in the yams, and mash down a little. Add a little more salt and of dash a cayenne. Cook on medium to medium-high heat for another 7 minutes. 
4. Heat one side of your grill to high, and the other side to medium or medium-low.
 5. Next, spoon 1/4 of the pesto mixture onto one-half of each flat bread, and then drizzle each half with 1 tsp. balsamic vinaigrette. Cover each half with approximately 1/4 of the yam mixture, and then fold the top half of the flat breads over each sandwich.
6. Once the grill is heated, place each panini on the side heated with high heat. Cook for about 2 minutes on each side, pressing down on the paninis with a spatula a little, and then transfer the paninis to the side that's heated to medium, and cook for another 3 to 5 minutes.

Notes: You can also use a panini press, Foreman Grill, or skillet to cook the paninis. Walnuts or pecans would also add a nice touch to the pesto.

Vegan Tagliatelle in a Citrus, Grape Tomato, and White Wine Reduction:

YUM! This is such a delicious dish. I know I've been missing over the last week or so...I've just been finishing up school and working a lot. I meant to put this post up yesterday, but I had a little bit too much fun celebrating my birthday on Friday. Needless to say, I wasn't in the best shape to do anything yesterday. Anyways, this really is delicious, and it's pretty easy to make as well.

Ingredients:

1 package tagliatelle, cooked according to package directions

1 1/2 cups grape tomatoes, cut in half

1 1/2 cups spinach, diced

1/2 cup dry white wine

1/2 cup freshly squeezed orange juice

1 yellow onion, diced

3 cloves garlic, chopped

1/4 tsp. Kosher salt (or to taste)

Dash of cayenne pepper

Dash of black pepper

Instructions:

1. Cook the pasta according to package directions.

2. Add the garlic, onions, 1/4 cup of the orange juice, and the olive oil to a large skillet. Cook on medium heat until a little tender and browned, about 5 minutes.

3. Next, stir in the grape tomatoes, spinach, the remaining 1/4 cup of orange juice, white wine, salt, and cayenne pepper. Continue cooking on medium to medium-high heat until reduced and the tomatoes are cooked through, about 7 minutes. Add salt as necessary.

4. Drain the pasta once it's ready, and then add the sauce mixture to the pasta. Sprinkle with black pepper and serve.

Vegan Mac and Cheese Sauce with a Kick:

Here I go with the spicy flavors again! Don't worry though. This recipe isn't all that spicy. I only added a little bit of cayenne pepper and Cajun seasoning to make it a little more interesting.

I smashed the diced rutabaga, but you can always puree it in a food processor or blender if you're trying to hide the veggies from any unsuspecting children.You can also add a little extra almond milk for a creamier sauce.

Ingredients:

1 package your choice of pasta, cooked according to package directions

1 15oz. can diced rutabagas, drained 

1/2 cup yellow onion, thinly sliced

1/3 cup plain unsweetened almond milk

1/4 cup nutritional yeast

4 cloves garlic, chopped

1 tbsp. olive oil

1 tsp. garlic powder

1/4 tsp. salt

Dash of cayenne pepper

Dash of Cajun seasoning (optional)

Instructions:

1. Cook the pasta according to package directions.

2. While the pasta is cooking, add the olive oil, garlic, and onions to a medium saucepan. Cook on medium heat until translucent, about 7 minutes. Stir in the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning. Smash the mixture with a potato masher until it is smooth and creamy, and then continue cooking on medium heat for another 5 minutes, stirring occasionally.*

3. Stir in the almond milk and then the nutritional yeast. Cook on medium heat for another 5 minutes.

4. Drain the pasta when necessary. Once the sauce is ready, add it to the pasta and serve.

*If you choose to puree the rutabaga mixture in the food processor before, add the diced rutabagas, garlic powder, salt, cayenne pepper, and Cajun seasoning to your food processor before you put it in the pan, and then process it until smooth. Add it to the saucepan, cook for 5 minutes, and then proceed to step #3.

10-Minute Vegan Black Bean Soup:

Today is a long  and rainy day. This black bean soup has made it much better. I am going out of town this weekend and have a lot going on, so I don't see myself posting much. But feel free to check out some old posts and leave some love for when I get back. I can't believe how many posts have piled up on here already! I feel as if I've written a book.

This soup serves 2 and easily doubles. The measurements for the seasonings are pretty on-point, but you may want to add a little more salt, use less cayenne, etc. Just taste it while cooking; it's the best part! You can also cook it for a little longer if you have the time. The flavors will soak in a little better, but it's delicious either way.

Ingredients:

1 can black beans (15 oz.)
1/2 cup onions, very thinly diced
1 clove garlic, minced
1/2 tsp. smoked paprika
1/4 to 1/2 tsp. cumin (to taste)
1/4 tsp. salt (or more, to taste)
Dash of garlic powder
Dash of cayenne pepper
2 tsp. olive oil
1/2 cup heirloom tomato, diced

Instructions:

1. Add the olive oil, onion, and garlic to a pot. Saute on medium heat until translucent, about 3 minutes.

2. Stir in the remaining ingredients and bring to a boil. Check and make sure the seasonings are right, adding more as necessary.

3. Reduce heat to low, and continue cooking for another 5 minutes. Top with the diced heirloom tomatoes, and serve.

Vegan Cajun Pasta with Kidney Beans:

I hope that you all had a Happy Easter! I definitely did. It ended up being  pretty tiring, but I was able to cook  and take engagement pictures for my friends. It was beautiful outside, sunny with a light breeze, so it was nice to do some good deeds and hang out with some of my acquired family here in Florida. It was also nice to express my creativity a little. Since I started law school, this blog has pretty much been the only place where I get to be creative in my everyday life, so I was very happy that I had the opportunity to take some pretty photos yesterday.

Getting back into everything today was a little rough, but I'm currently lounging outside on my patio enjoying some delicious food. The next few weeks are going to be pretty crazy around here. The semester's starting to wind down, which really only means that there are lots of tests, papers, and presentations looming in my near future. The nice part about it is that graduation is coming up, and then I only have one more big step before becoming a real, grown-up attorney...passing the Bar Exam. It's been a long road, but I'm beginning to see the light at the end of the tunnel. It's all very exciting.

If you've been on my blog at all recently, you can probably tell that I have been on a spicy kick lately. I got home from work late and was starving, so I figured a quick and hearty pasta would do the trick. I love Cajun spices, and I was craving kidney beans....so I mixed the two with some tomato sauce, and voila! I ended up with a spicy and flavorful pasta dish in less than 20 minutes. This is perfect for any time, but it's especially perfect for nights when you're starving and just want to get out on your patio to enjoy the gorgeous Spring weather.

Ingredients:

1 package penne

1 2/3 cups tomato sauce

1 15.5 oz. can kidney beans, drained

3 cloves garlic, chopped

1 1/4 tsp. sea salt, divided

Cajun Seasoning, to taste (I used about 1 tsp.)

Dash of black pepper

Dash of dried basil

Serves 6.

Total Cook Time: 20 minutes.

Instructions:

1. Pour 1 tsp. of the sea salt in a large pot of water. Pour the pasta in and stir. Add the chopped garlic, and continue cooking according to package directions.

2. While the pasta is cooking, add the kidney beans, remaining 1/4 tsp. of salt, Cajun seasoning, black pepper, and basil to a medium saucepan. Cook on medium heat for about 5 minutes, and then stir in the tomato sauce.

3. Cook the sauce and beans on medium heat for 5 to 7 minutes. It should thicken. Turn the heat down to medium-low if the sauce begins to splatter.

4. Once the pasta is ready, strain it and return it to the pot. Add in half of the sauce and stir. Top with the remaining sauce and serve.

St. Patrick's Day Recipe: Vegan Colcannon Pizza with Bacon-Flavored Onions

In coming up with a good St. Patrick's Day recipe, I decided to go with some of the ingredients that I already had. This is a relatively simple recipe. I come mainly from Irish and Eastern European descent, so anything starchy with cabbage is comforting and delicious in my book. Not to mention the fact that the ingredients are inexpensive and easy to find.

I've already put up my recipe for Smashed Redskin Potato Pizza, but if you're looking for an Irish twist, go with this colcannon pizza. Serve with green beer or Guinness, and you're stomach will be nice and full to get you through St. Patrick's Day.

These "bacon-flavored" onions also turned out to be delicious. They have a bacon flavor, but I made them very quickly, so I wasn't aiming for perfection. Maybe next time. For whatever reason, I skimped on the onions when I made this, but don't worry, I added more in the recipe. Feel free to use less if you're not a big onion fan.

Ingredients:

2 1/2 cups white potatoes, peeled and cut into 1/4 inch pieces

2 1/2 cups cabbage, shredded

1 cup red onion, sliced

1/3 cup plain unsweetened almond milk

3 cloves garlic, cut in half

1/3 cup + 1 tbsp. vegan buttery spread

1/4 cup water

1 tbsp. + 1 tsp. olive oil

1 tsp. liquid smoke

1/2 tsp. salt (or more to taste)

A few dashes of paprika

Dash of cayenne

Dash of garlic powder

1 can pizza dough

Instructions:

1. Preheat your oven to the temperature directed by your pizza dough instructions. In a large saucepan, bring the potatoes, garlic cloves, and salted  water to a boil. Reduce heat to medium-high and cook for about 7 minutes. Stir in cabbage, and continue cooking for another 5 minutes, until the potatoes are tender.

2. While the potatoes are cooking, precook the pizza dough for about  2/3 of the cooking time directed by your pizza dough package.

3. Also while the potatoes are cooking, in a small skillet, combine the onion, a dash of salt, a dash of cayenne, dash of paprika, and garlic powder. Turn the heat to medium-high, stir, and add the liquid smoke and 1/4 cup of water. Continue cooking for another 7 minutes, until the water and liquid smoke have reduced and formed a sauce.

4. Once the potatoes are ready, strain the potato/cabbage mixture, and return to pot. Stir in the almond milk, buttery spread, salt, and paprika. Mash with a potato masher.

5. When the pizza dough is ready, take it out of the oven, and brush it with olive oil. Spoon the potato mixture over the pizza dough and  spread it out evenly. Top it with the onions.

6. Bake the pizza in the oven for another 5 to 7 minutes. Once you take it out of the oven, top it with the remaining tablespoon of buttery spread. Let cool and serve.

Gluten Free & Vegan Zucchini and Tomato Bruschetta Pasta:

Hey all. I know it's been almost a week since I last posted, but I was out of town. School has also been pretty crazy since I got back, but I did have an awesome time in Colorado. I'm sure I'll finally get to posting about it this weekend. My trip was refreshing, and it was so nice to get away. Though I'm frustrated trying to get this paper done, good things are happening for me right now. I hope things are going well for all of you too.

That said, here is a simple and quick recipe for days when you need the nutrients to get you through a rough day, sans the energy and time that's normally required. This can be made in 5 to 10 minutes, depending on your chopping skills. It's fresh and summery, the perfect reminder that warm weather is just around the corner. Drizzle it with a little balsamic vinaigrette for even more flavor. Enjoy.

Ingredients:

1 medium to large zucchini, julienned

1 1/2 cups tomato, diced

1/2 cup red onion, thinly sliced

1/4 cup pine nuts

2 tbsp. fresh basil, finely chopped

1 1/2 tbsp. olive oil

1 tsp. lemon juice

1/4 tsp. salt

Dash of cayenne pepper

Dash of dried thyme

Instructions:

Add all ingredients to a large bowl and toss to coat.

Ultimate Vegan Breakfast Hash:

As a vegan, big breakfasts can sometimes be a pain to throw together. (Usually I just don't have all of the ingredients). But this breakfast hash is perfect for any day. It's savory, comforting, filling, and delicious. What's even better is that these ingredients are cheap, and at least in my kitchen, readily on-hand. What more could you ask for in a breakfast?

I didn't have tofu or spinach when I made this, but they would be great additions to the hash. Also, though the grits are already rich and creamy, I sometimes add cashew cheese to make the grits a little creamier.

I made this so that I don't have to buy food at the airport. I just had to post this before I leave because it's one of my favorite meals yet, and I'm pretty sure that it's going to keep me full all day. I'm leaving for Colorado as soon as I finish this post! I'm pretty (okay...SUPER) excited!!!  I'm sure that I will have lots to tell once I get back. It's going to be awesome.

Ingredients:

2 2/3 cup water (for the grits + more for boiling the potatoes)
2/3 cup quick grits
1 1/2 cups potatoes, diced into 1/4 inch sections
1 1/2 cups tomato, diced
1 cup frozen green beans (optional)
2/3 cup red onion, diced
3 cloves garlic, chopped
1 tbsp. plain almond milk
1 tbsp. olive oil
1 tbsp. vegan buttery spread
1/2 tsp. salt, divided
Dash of paprika
Dash of Cajun Seasoning
Sriracha, to taste (optional)

Instructions:

1. Place the potatoes in a medium saucepan, and cover with water. Bring to a boil and continue cooking for another 5 minutes. Stir in the frozen green beans, and cook for another 2 minutes.

2. While to potatoes are cooking, bring the 2 2/3 cups water to a boil for the grits. Once the water is boiling, whisk in the grits and 1/4 teaspoon of salt, cover, and reduce heat to low. Continue cooking for 5 minutes, whisking occasionally to prevent clumps. Next, whisk in the buttery spread and almond milk, and continue cooking for another 1 to 2 minutes. Set aside.

3. Once the potatoes and beans are ready, add the onions, garlic, potatoes, beans, and 1 tablespoon of olive oil to a large skillet. Sprinkle with the remaining 1/4 teaspoon of salt, paprika, and Cajun seasoning. Cook on medium-high heat for 5 minutes.

4. After cooking the veggies for 5 minutes, add in the tomatoes. You may want to add a little more olive oil as well. Continue cooking on medium-high heat for another 2 to 3 minutes.

5. Serve the hash mixture over the grits with sriracha.

Beet, Arugula, and Julienned Zucchini Salad: (Vegan, GF, and Raw)

Here's something that you probably didn't know: I LOVE beets. Ever since I was a kid, I have adored them. I'll eat them  right out of the can (I'm too cheap to buy fresh beets). Needless to say, I was always that weird kid who loved all of the vegetables that other kids didn't like: beets, brussels sprouts, broccoli...why do they all begin with the letter "B"? I think I love the iron flavor that all of these veggies give out. Also, how could you not not want to eat purple food as a kid? Didn't Heinz make purple ketchup especially for kids back in the day?

Well anyways, here's a quick and easy recipe that's packed with nutrients and will give you a nice energy boost throughout the day. Who needs caffeine?

Ingredients:

2 1/2 cups arugula
1 (15 oz.) can beets, diced
1 medium zucchini, shredded or julienned
1/3 cup red wine vinegar
1 tbsp. olive oil
1 tsp. lemon juice
1 tsp. agave nectar (optional)
1/2 tsp. sea salt

Total Cook Time: 5 to 10 minutes. 

Instructions:

In a small bowl, whisk together the red wine vinegar, olive oil, lemon juice, agave nectar, and salt until a dressing has formed. Next, add the arugula, beets, zucchini, and dressing to a large bowl. Toss to coat.

Vegan Campanelle with Red Peppers, Onions, and Arugula:

I know that I've been MIA this week, but some of my family was in town for part of it (more on that later), and I was also pretty busy with school. I had to take a mock MBE (the multiple choice portion of the Bar Exam) yesterday, and that drained me a bit. Needless to say, though I should be at the beach with my friends, I'm not doing much today except laying around. I think that I may have had a little too much fun last night.

Anyways, if you need something quick and easy to make, this pasta is a great option. It takes about 20 minutes to make, and it's healthy and delicious. I added touches of thyme, cayenne, and paprika to give the recipe a little depth. I also used some olive oil and sherry wine, so this dish is definitely not lacking in flavor.

Ingredients:

1 package campanelle noodles, cooked al dente

1 1/2 cups red bell pepper, thinly sliced

2 cups arugula

1 yellow onion, thinly sliced

3 cloves of garlic, chopped

3 tablespoons olive oil, divided

2 tablespoons sherry wine (or other dry white cooking wine)

1/2 teaspoon dried thyme

1/4 to 1/2 teaspoon salt (to taste)

1/4 teaspoon paprika

Dash of cayenne pepper

Dash of ground black pepper

Serves 4.

Total Cook Time: 20 minutes.

Instructions:

1. While the pasta is cooking, add the red bell pepper, onions, garlic, and 2 tablespoons of the olive oil to a large skillet.

2. Next, add the thyme, salt, paprika, cayenne, and black pepper. Cook on medium-high heat for 5 minutes, and then stir in the sherry. Continue cooking for another 5 minutes, or until tender. Add the arugula during the last 2 minutes of cooking.

3. Once the pasta is cooked, stir in the remaining olive oil and the cooked veggies. Add salt and more black pepper if necessary.

Vegan Red Pepper and Lentil Sloppy Joes:

I know. I know. Lentil Sloppy Joes have been done a million times over, but these are the real deal. Sweet and spicy, with a little kick and a nice hint of garlic. They're perfect for any day, and they're super healthy for you.

Add whatever spices to taste. The cumin and paprika add different layers of flavor to this recipe, keeping it interesting and delicious. If you want a spicier sauce, add more hot sauce and cayenne. For a sweeter sauce, add more brown sugar. Also, I estimated on the salt, so feel free to add more if need-be.

Though this recipe has a lot of ingredients, you should have most of them on-hand. You can sub the Dijon mustard for regular mustard if necessary, and you can probably omit the cumin (though I highly recommend using it).

Other than that, I hope that everyone is having a great Monday. I'm pretty behind and probably should've waited to post this, but I'm procrastinating a little. Looks like school work is next for me. I have to finish a Professional Responsibility and a Torts outline for one of my classes, and I really should get started on my paper. I also need to clean my room. It's a cluttered mess at the moment (which is also hindering my productivity). Oh, and my resume. I really need to polish my resume a bit, but I just don't know what I want to do with it.

Ingredients:

1 cup uncooked lentils, soaked and rinsed (about 2 1/2 cups soaked/cooked lentils)

1 cup water

1 white onion, finely chopped

1/2 cup red pepper, finely chopped

1/4 cup parsley, finely chopped

2/3 cup ketchup

1/4 cup brown sugar (or more, to taste)

2 tbsp. tomato paste

1 tbsp. non-dairy buttery spread

3 cloves garlic  

3 tsp. olive oil, divided

2 tsp. salt, divided

1 tsp. Dijon mustard

1 tsp. Kosher salt

1 tsp. lemon juice

1/2 tsp. white or apple cider vinegar

1 to 2 tsp. cumin

1/2 tsp. chili powder

1/2 tsp. paprika

Dash of hot sauce (to taste)

Dash of cayenne pepper

Makes about 6 Sloppy Joes. 

Total Cook Time: about an hour, plus time for soaking the lentils.

You'll Also Need:

6 burger buns 

Instructions:

1. Soak the lentils in water for at least an hour.  Drain and rinse.

2. In a large saucepan, bring about 6 cups of water, 1 teaspoon of olive oil, 1 teaspoon of salt, and the lentils to a boil. Continue cooking the lentils until tender, about 20 to 25 minutes.

3. While the lentils are cooking, add the onions, red pepper, garlic, 2 teaspoons of olive oil, and 1 teaspoon of salt to a large skillet. Cook on medium-high heat until tender. Stir in the tomato paste, water, lemon juice,  vinegar, cumin, paprika, cayenne, and hot sauce. Continue cooking for another 3 minutes or so.

4. Stir in the ketchup, Dijon mustard, brown sugar, buttery spread, and the parsley. Cook on medium-high heat until most of the water has reduced, 5 to 7 minutes. Reduce heat to low, cover, and let simmer for another 15 minutes or so, stirring occasionally.

5. Scoop about 1/2 cup of the lentil mixture onto each burger bun, and serve with a nice, big salad or fries.