A Simple Summer Snack:

Hey everyone! Here's a simple and healthy recipe for a snack or light lunch. I utilized some of the season's best ingredients here. (I think by now, it's pretty apparent that I love tomatoes and avocados). If you love these veggies as much as I do, this recipe's for you. Add a little sriracha to the mix, and you've got yourself a little snack party. 

Ingredients:

1 large yellow tomato, diced

1 small white onion, thinly diced

1/2 an avocado, sliced 

2 tbsp. hummus

2 tsp. olive oil

1/4 tsp. Sea Salt

1/4 tsp. dried cilantro (1 tsp. fresh)

Dash of cayenne pepper

Serves 2.

Total Cook Time: 5 minutes. 

Instructions:

1. Add the diced tomatoes and onion to a bowl. Stir in the olive oil, sea salt, cilantro, and cayenne. Toss to coat.

2. Split the tomato mixture into two servings, top each with half of the avocado slices and 1 scoop of hummus. Serve with tortilla chips (optional). 

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.

Tomatoes Everywhere:

Monday, I came home to this big box of beautiful Houweling's tomatoes. It was the perfect evening. The weather was gorgeous, and I was loving picking the grape and cherry tomatoes out of the box, eating them by the handful while enjoying the sunset from my patio. I felt like a little kid. The vine ripe cherry tomatoes smelled of my grandma's garden in summertime, and it brought back memories of all of my summer adventures in the woods behind our house. Memories of picking perfectly plump, purple blackberries, building forts, catching salamanders, camping out, climbing trees, and pretending to be Pocahontas with my cousin. I'd like to thank Houweling's and their tomatoes for taking me on such a nice trip down memory lane. And aren't the tomatoes just so pretty?

Anyways, I've decided to come up with some creative tomato recipes that enhance the ingredient while really highlighting its flavors. I have also been enjoying eating them in their natural, delicious form. There may be nothing more perfect than a ripe tomato. Think about it....(no further explanation necessary).

I know that I just did a pesto recipe, but this one is a little different. It has spinach and pistachios in it. I also added a little bit of lemon juice. The pistachios and lemon juice highlight the flavor of the tomatoes, while the spinach lends a summery feel. By the way, these cherry tomatoes are delicious. They're ripe and full of flavor. If you come across Houweling's Tomatoes, I definitely recommend that you pick some up and try this recipe for yourself.

Cherry Tomatoes in Spinach, Pistachio, and Garlic Pesto:

Ingredients:

1 3/4 cup cherry tomatoes, quartered

1/2 cup baby spinach, chopped

4 cloves garlic, peeled

1 tbsp. pistachios, shelled + 1/2 tbsp. pistachios, shelled and chopped

1 tbsp. extra virgin olive oil (divided)

1/2 tsp. lemon juice

Dash of salt

You'll also need:

4 flour tortillas (6 inch), cut into fours

Spray olive oil

Dash of salt

Instructions:

1. Add the spinach, garlic, pistachios, 1/2 tbsp. olive oil, and lemon juice to your food processor. Process until the mixture is fine.
2. Add the spinach mixture to a small saucepan. Cook on medium heat for 5 minutes, stirring often.
3. Preheat your oven to broil. Place to tortilla chips on a baking sheet, spray with olive oil, and sprinkle with salt. Broil for 2 to 3 minutes on each side, or until golden-brown.
4. While the chips are baking, add the cherry tomatoes, 1/2 tbsp. of olive oil, and a dash or two of salt to a medium bowl. Toss to coat.
5. Next, add the spinach mixture and toss to coat. Top the mixture with the remaining chopped pistachios. Serve with the baked tortilla chips and a side of hummus. 

Fresh Vegan Veggie and Basil Pesto Sandwich:

Looking for a fresh and healthy meal option? Look no further than this basil pesto and vegetable sandwich. I had it when I was visiting Disney with my family, and it was so good that I figured I'd recreate it here. Pesto is so good for you, and it lends a nice and summery flavor to the dish, as do the fresh vegetables. Just look at how colorful this sandwich is! Whip these up for lunch or dinner any day. They're also perfect for a beach day or hiking trip.

Anyways, I hope that you are all having a wonderful Monday. I had a pretty busy and crazy weekend, so I'm struggling a bit, but I guess that's the price you pay for having too much fun. I had to take the MPRE (an ethics test for attorneys), so I decided to take it in South Florida and visit some good friends at the same time.

After the exam, we got all prettied-up and went to my friends' law prom. It was a lot of fun. Their prom also had a lot of good veggie options. The starter was a fancy and decadent pear, walnut, and spring mix salad. My entree consisted of carrots and asparagus in some sort of glaze (I had a few too many dirty martinis at that point, so I can't remember the exact flavors all that well, but I do know that the chef did a great  job and actually made an effort to put flavor in my dish). The vegetables also came with a delicious polenta, which took me all of ten seconds to scarf down.

Along with my yummy entree, I had a hefty serving of bread dipped in oil and vinegar. I'm pretty sure that I ate at least seven pieces. (Fatty). They brought cheesecake out for dessert, and though it looked delicious, I obviously declined. But when I got the munchies at the end of the night, they had huge bowls of hummus, chips, and salsa out for everyone. Unfortunately, some of that ended up on my white dress, and I just paid a ridiculous sum of money to have it dry cleaned last week. It was worth it though. I guess I'll be heading back to the dry cleaners again this week, and I'm sure they'll shake their heads.

Getting back to the food, here's the recipe!

Ingredients:

4 slices of focaccia bread

1 tomato, sliced

1/4 to 1/2 white onion, sliced

1/2  medium cucumber, sliced

1 roasted red pepper, cut in half

A few pieces of lettuce

1/2 cup fresh basil leaves

1 tbsp. olive oil

1 tbsp. roasted pine nuts

1/3 cup hummus 

1/4 tsp. salt

Makes 2 sandwiches.

Total Cook Time: 10 minutes. 

Instructions:

1. Add the basil, pine nuts, salt, and olive oil to your food processor. Process the mixture until it's smooth and creamy.
2. Next, spread 1/6 cup of the hummus on two slices of focaccia. Top each with a few slices of tomato, cucumbers, onions, roasted red pepper, and lettuce.
3. Spread the basil pesto mixture on the remaining two pieces of focaccia, and place on top of the sandwich. Cut each sandwich in half, and enjoy!

At the ball with Monsignor, who, by the way, is one of the most interesting people in the world. He is also the amazing person who puts our Spain study abroad trip together.

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.

Quick Vegan Peanut Butter & Banana Sorbet

No sugar added! This is such a perfect snack. If you love bananas and peanut butter as much as I do, I know that you will be in love with this easy ice cream/sorbet. Add a little melted chocolate or Hershey's Chocolate Syrup (it's vegan) for added richness.

Ingredients:

2 cups bananas, sliced and frozen
1/4 cup melted peanut butter
1/4 cup almond milk

Instructions:

Let the bananas thaw for a few minutes after you take them out of the freezer. Next, add the bananas and almond milk to your food processor, and process until it reaches a smooth and creamy texture. Scoop the mixture into whatever you're serving it in, and then drizzle it with the melted peanut butter.

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.

Vegan Slow Cooker Potato and Chickpea Stew:

Need an easy, healthy, and comforting soup recipe? This crock pot potato stew recipe is just what you're looking for. The chickpeas compliment the potatoes and lend a savory flavor, while the fresh herbs and chives add just enough green to this dish.

Ingredients:

2 cups potatoes, diced into 1/4 inch sections

3/4 cup canned chickpeas, drained and rinsed

1 medium yellow onion, diced

4 cloves garlic, chopped

1 tbsp. fresh parsley, chopped

1/2 tbsp. olive oil

2 tsp. fresh chives, chopped

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

Dash of paprika

Dash of dried thyme

3 cups water

Serves 5.

Total Cook Time: 2 hours and 45 minutes.

Instructions:

Add all ingredients to a crock pot. Stir, and cook on high heat for 2 hours, stirring occasionally. After 2 hours, mash the potatoes a little (but not all the way) with a potato masher. Reduce heat to low, and continue cooking for another 20 to 30 minutes, stirring when necessary.

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 Oven Roasted Rosemary Potatoes:

Guaranteed to make your kitchen smell delicious. These oven-roasted potatoes won't disappoint. The garlic, lemon, and herbs provide a robust and comforting flavor that will keep your taste buds happy. I used white potatoes for this particular recipe, but redskin potatoes will also work. As a side, serve  arugula salad with balsamic or red wine vinaigrette. It compliments these potatoes well.

Ingredients:

4 1/2 cups white potatoes, diced into 1/4 inch pieces

1 yellow onion, diced
1/3 cup fresh parsley, chopped

3 or 4 cloves garlic, chopped

2 tbsp. olive oil

1 tbsp. vegan buttery spread

1 to 2 tsp. dried rosemary

1 tsp. dried thyme

1/2 Kosher salt (or to taste)
1/2 tsp. lemon juice

1/4 tsp. black pepper

1/4 tsp. paprika

Vegan Parmesan (optional - to taste)

Serves 6.
Total Cook Time: about 55 minutes.

Instructions:

1. Preheat your oven to 375 degrees.

2. In a 13 x 9 inch baking pan, mix the potatoes, onion, parsley, garlic, olive oil, buttery spread, lemon juice, rosemary, and thyme together. Sprinkle it with the salt, pepper, and paprika. Toss to coat.

3. Cover with aluminum foil, and bake for 35 to 40 minutes (or until tender), stirring every 10 minutes or so.

4. Once the potatoes are cooked, sprinkle with vegan Parmesan and serve.

Vegan Buffalo Hummus:

If any of you  have ever had buffalo chicken dip before going vegan, this buffalo hummus is pretty close to it. It's so delicious, and you can put it on anything. So far, I've eaten it off of the spoon and in a wrap. I think this would also be good in a burrito or enchilada....the possibilities are pretty much endless. It's such a comfort that I have extra in my fridge right now.

Because buffalo is such a subjective flavor with respect to how much spice different people like, add the minimum amount in the recipe, and add more to taste after you've blended everything together. I served mine with a side of arugula, lentil sprouts, and cherry tomatoes with a lemon and orange vinaigrette.

Ingredients:

1  (1 lb. 13. oz.) can chickpeas, drained and rinsed

1 to 2 tbsp. olive oil

1 tsp. tahini (optional)

2 to 3 tbsp. hot sauce (to taste)

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

1/4 tsp. garlic powder

Dash of cayenne pepper

Dash of chili powder

Dash of paprika

Serves 6.

Total Cook Time: 5 to 10 minutes. 

Instructions:

Add all of the ingredients to your food processor. Pulse until smooth, scraping down the sides as necessary. Once the mixture is smooth, taste to see if you need any more salt, hot sauce, etc. If so, add whatever ingredients you need, and then pulse a few more times to incorporate all of the flavors together. Enjoy on just about anything.

Farmer's Market Fresh Fruit Salad:

Because it's been so beautiful outside, I thought that I would make this lovely fruit salad. I definitely had a fun-filled weekend. We went to the Lake Eola Farmer's Market yesterday, and I picked up some cantaloupe and strawberries. I think that cantaloupe is the best when you get it from the farmer's market. It's almost always ripe and ready to be eaten, unlike store-bought cantaloupe, which I always find have a plastic flavor. Strawberries are also in season this time of year, so be expecting lots more strawberry recipes.

Ingredients:

1 whole cantaloupe, seeded and chopped into 1/2 to 1-inch sections without the rind

1 1/2 cups strawberries, cut in half

1 cup seedless green grapes

1 tsp. lemon juice

Serves 6.

Total Cook Time: 10 minutes. 

Instructions: 

Add all of the ingredients to a large bowl. Toss to coat. If you prefer a sweeter fruit salad, add sugar or agave nectar, and toss to coat. 

Farmer's Market Fun - Green Smoothies + Strawberries = ❤

Lake Eola - Downtown Orlando

My friend's rooftop pool - got my tan on the other day ❤

Sriracha and Spicy Brown Mustard Boca Burgers + How to Season a Boca Burger:

I hope that everyone had an awesome weekend. I sure did. It was beautiful here in Orlando, and I was able to spend time with lots of friends.

Anyways, I figured I'd share this recipe because it's quick and easy, and I just loved the way the seasonings came together on these burgers. Feel free to omit the sriracha if you're not a fan of spicy. I just figured that it was a nice change from ketchup (and I just picked the sriracha up the other day and wanted to use it).

Ingredients:

4 Boca Burgers

Sriracha, to taste

Spicy Brown Mustard, to taste

1/4 tsp. Kosher salt

1 tsp. Garlic Powder

Dash of Cayenne Pepper

1/4 tsp. Paprika

1/4 tsp. Seasoned Salt

2 tsp. olive or canola oil

You'll Also Need:

4 burger buns

1 tomato, sliced

1 cup spinach

Serves 4. 

Total Cook Time: 15 minutes.

Instructions:

1. Heat the oil on medium-high heat. Add the Boca burgers, and sprinkle the salt, garlic powder, cayenne, paprika, and seasoned salt over them. Flip burgers so that they have the seasonings and oil on each side.

2. Reduce heat to medium, and continue cooking for another 10 minutes, flipping occasionally.

3. Serve on buns with spinach, tomatoes, sriracha, and brown mustard. (I put my sriracha and brown mustard on the side, just in case I wasn't feeling the heat of the sriracha). 

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. 

Melty Peanut Butter and Banana Sandwiches:

There's just something about banana and peanut butter sandwiches. I don't know what it is. Maybe it's the subtle banana flavor combined with the salty, savory, and creaminess of peanut butter or the way the combination melts in your mouth so easily. Either way, it's delicious.

I often eat peanut butter and banana sandwiches for a filling breakfast before school. It keeps me full and gives me a pretty good protein fix to start the day. Today, I was feeling like getting a little more fancy with it, so I decided to grill the sandwiches in a skillet in order to achieve that melty, gooey effect. It worked. This is perfect for a filling, healthy start to your day or as a hangover tamer. Obviously a recipe isn't really necessary for this, but here it is just in case:

Ingredients:

2 bananas, sliced

1/2 cup peanut butter, divided

4 slices of whole wheat bread

1 tsp. non-dairy butter spread, divided

Makes 2 sandwiches. 

Total Cook Time: less than 10 minutes.

Instructions:

1. Spread 1/4 cup of peanut butter out on 2 slices of bread. Cover each slice with one banana's worth of banana slices. Next, assemble the sandwiches: top each peanut butter and banana-covered slice of bread with a plain slice of bread. (You can add more peanut butter if you want)

2. Heat 1 tsp. of buttery spread on medium-high heat in a  medium skillet. Add the sandwiches, and flip them so that both sides have butter on them. Cook each sandwich until both sides are browned, about 3 minutes on each side.

3. Slice in half, and revel in the melty glory.

How to Survive Your First Vegan Superbowl Party:

We all know the usual Superbowl fare: wings, burgers, and loaded nachos. If you need cholesterol, you know where to go. But here's the deal...you really don't have to worry about not being able to eat at a Superbowl party. I've compiled a short list of tips and recipes to ensure that the big game will be enjoyable and delicious.

If you're going to a friend's party, all you have to do is take one or a few of these different, easy-to-make, and budget-friendly recipes. They sure are tasty. Just make sure that you bring enough of each because everyone is going to want some. If you're feeling lazy, just take store-bought chips and salsa.

If you're having your own party, my favorite idea for food is to have a nacho or taco bar. That way everyone can pick whatever toppings they want. You can have all different kinds of beans, veggies (tomatoes, onions, bell peppers, jalapenos, etc.) , salsas, and vegan cheeses. Another quick and easy idea is chili or tortilla soup. Throw all the ingredients in your crock pot the morning of and let it cook itself, or make a quick batch on the stove in about a half an hour. The bean burritos are also a delicious option. You could always include them in your nacho/taco bar.

Here's the list of recipes:

• Vegan Nachos & Nacho "Cheese" 
• Vegan Bean Burritos & Avocado Lime Guacamole 
• Vegan Garlic Knots With Wheat Flour
• Quick & Easy Vegan Black Bean Burgers
• Vegan Chili-Roasted Chickpeas
• Hearty Vegan Chili
• Vegan Crock Pot Tortilla Soup 
• Vegan Pasta Salad  

I'm gonna go out on a limb here and say that all of this food will be gone before the party ends. Have fun, and enjoy the last NFL game until preseason starts in August.

Vegan Bean Burritos & Avocado Lime Guacamole:

The nice thing about this recipe is that you can easily customize it. I think that jalapenos would be a very nice addition, as well as salsa or rice. You could also substitute black beans or chickpeas for the refried beans. These burritos are  definitely filling and delicious. You can definitely get your protein fix here. Your omni friends and family won't miss the meat at all, promise. Also, I would've preferred to use flour tortillas, but I only had spinach wraps at the time. Just use your favorite kind of tortillas.

Guacamole:

Ingredients:

1 avocado, chopped

1 garlic clove, minced

1 tsp. lime juice

Pinch of salt

Instructions:

Combine all of the ingredients in a food processor. Process until nice and smooth.

Burritos:

Ingredients:

1 (15.5 oz.) can refried beans

1 tomato, diced

1 small yellow onion, diced

1 clove garlic, minced

3 tsp. olive oil, divided

2 tsp. water

1/4 tsp. salt

4 flour tortillas

1/2 cup Tofutti Better Than Sour Cream (optional)

Hot sauce (to taste)

Instructions:

1. Add 2 tsp. of the olive oil, the onion, and the garlic to a medium saucepan. Heat over medium heat until soft and a little browned, about 10 minutes. Add the 2 tsp. of water if the onions get too dry while cooking.

2. Once the onions and garlic are soft, stir in the refried beans, salt, a dash of hot sauce, and remaining 1 tsp. of olive oil. Continue cooking on medium heat until heated through, about 5 minutes.

3. Once the beans are ready, assemble the burritos. Fill the middle of each tortilla with the refried beans (add whatever else you want in there: more hot sauce, salsa, peppers, etc.), and fold.

4. Heat 1 tsp. olive oil in a skillet over medium-high heat and cook one burrito at a time, on each side until browned, 3 to 5 minutes.

5. Mix the sour cream and some hot sauce together. Top the burritos with the guacamole, tomatoes, and sour cream/hot sauce mixture.

Barley Citrus and Tomato Salad:

Sorry for the lack of posts. I was out of town over the weekend, and today, I have been dealing with a cluster headache or migraine for the entire day (not sure which it is, but it sure does hurt). As a result, I am much farther behind than I anticipated. I've tried everything to get rid of this thing: Motrin, ginger water, hot tea, ice, ear drops, a hot shower, sleep, TV (Yes, The Bachelor), vitamin b2...I even ate raw garlic, all to no avail. Oh well. You know what they say, tomorrow's another day. I'm finally starting to feel a bit better, so I couldn't help but post. (It's better than starting school work).

Anyways, this salad has a crisp, refreshing citrus flavor, with the surprising comfort of barley and garlic hidden in there. The pumpkin seeds add a nice crunch, while the cumin lends a hint of Mediterranean flavors. It's a nice and fresh meal that will definitely keep you feeling satisfied and healthy. Hope you like it.

Ingredients:

2 cups water 

1 cup barley, uncooked

1 tomato, diced

1 orange, peeled, seeded, and diced

1/2 cup yellow or red onion, thinly diced

1/3 cup fresh parsley, chopped

Dash of fresh basil, chopped

2 cloves garlic, minced

1/2 tsp. lemon juice

1/8 tsp. lemon zest 

1/3 cup pumpkin seeds

1/2 tsp. Kosher salt, divided (or to taste)

Dash of cayenne pepper

Dash of paprika

Dash of cumin

Serves 2.

Total Cook Time: 20 minutes. 

Instructions:

1. In a medium saucepan, bring the water to a boil. Stir in the barley, 1/4 tsp. of salt, and fresh garlic. Continue cooking until the water is absorbed, about 10 to 12 minutes, stirring occasionally.

2. While the barley is cooking, chop up your veggies. Add the diced tomato, orange, onion, parsley, and basil to a medium bowl. Mix together. Add in the lemon juice, lemon zest, pumpkin seeds, 1/4 tsp. salt, cayenne, paprika, and cumin. Toss to coat.

3. Once the barley is cooked, stir it in with the salad, or you can just serve the salad on top of the barley.

Does anyone know of any good (and easily-accessible) home remedies for cluster headaches or migraines? Though I rarely have to deal with headaches like this, it would be nice to have something on-hand to help on days like today. I'm sure it would also be helpful to share with those who have to deal with these crippling headaches on a daily basis.