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.

Banana, Peanut Butter, and Chocolate Crunch:

I haven't been eating breakfast much lately. (Gasp!) I know, I know. It's awful for my brain, my metabolism, and my all-around-life in general. However, this recipe is going to change that. I used cashews and sunflower seeds to give this recipe a bit of crunch, but almonds or walnuts would also work deliciously here. And who says you can't have chocolate for breakfast? Throw it together in less than 5 minutes, and you're out the door and ready to take on the day.

Ingredients:

2 bananas, sliced

1/4 cup raw cashews, coarsely chopped

1 to 2 tbsp. peanut butter

1 tbsp. sunflower seeds

Vegan chocolate syrup

Instructions:

 Add the bananas to a medium bowl. Top with the peanut butter and sunflower seeds. Drizzle with the chocolate syrup and serve. 

Vegan Chocolate Pudding with Avocado and Walnuts:

This chocolate avocado pudding/mousse is definitely one of my favorite desserts. It's rich and decadent without being too sweet. It's also much healthier than your run-of-the-mill chocolate dessert, and you can make it in less than 10 minutes.

For another delicious avocado pudding recipe, check out the one that Kari posted this weekend. (I'm highly entertained that we were craving the same things while on opposite sides of the world). She used blackberries and strawberries in hers, which looks amazing.

Ingredients:

1 large avocado (about 1 1/2 cups), sliced

1/4 cup walnuts, chopped

1/4 cup almond milk 

2 tbsp. cocoa powder

2 tbsp. Hershey's Chocolate Syrup*

1 tsp. agave nectar 

A few pinches of nutmeg

Instructions:

1. Blend the avocado, almond milk, cocoa powder, chocolate syrup, and agave in a blender or food processor until smooth. Add in the agave nectar and a few pinches of nutmeg, and continue blending for another 15 to 30 seconds.

2. Garnish with another pinch of nutmeg, a drizzle of chocolate syrup, and walnuts.

*Hershey's original chocolate syrup is vegan. If you are going to use another chocolate syrup, make sure it is vegan. Also, if you would rather not use the chocolate syrup, substitute another half a tablespoon of cocoa powder and another teaspoon or two of agave nectar for the syrup.

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.

Vegan White Bean and Grape Tomato Summer Salad:

I just love bean salad recipes because they're healthy and can be made in less than 10 minutes. Plus, there's always a different dressing, seasoning, or other ingredient around to change it up a bit. (Note how many 

"to taste's" there are in this recipe).  Add some cayenne pepper for a little kick. You can also swap Italian dressing for the red wine vinegar and olive oil. Feel free to get creative and throw in any other veggies you may have on hand as well. 

In this recipe, I really liked the crunch of the diced cucumber with the sweetness of the grape tomatoes and basil. The red wine vinegar lent a touch of acidity, which pairs perfectly with the olive oil. (Hint: if you double this recipe, it may just be perfect for any Labor Day barbecues that you're planning on crashing). 

Ingredients:

1 large can small white beans, drained and rinsed

1 package grape tomatoes, halved

1 medium cucumber, diced

1 small yellow onion, thinly diced

1/2 to 1 tbsp. red wine vinegar (or to taste)

1/2 to 1 tbsp. olive oil (to taste)

1/2 tsp. dried basil (or 1 tsp. fresh)

1/4 tsp. sea salt (to taste)

1/4 tsp. garlic powder

Serves 4.

Total Cook Time: 10 minutes.

Instructions:

Add all ingredients to a medium bowl. Toss to coat. Add any other seasonings or dressings to taste.

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). 

Simple Vegan Tapas:

Lately I find myself in quite the predicament...I'm too spent to cook, let alone blog about it. By the time I sit down at my computer to write (lethargic and slightly depressed), it's like I can't lift my fingers. There's no words left in my head.

The same thing happens when I try to cook. "Rice takes too long....you're not having pasta for the 5th night in a row! Fatty." So I end up with some sloppily-thrown-together meal, in my messy hair and sweatpants, and I think that I may be in a rut.

But the truth is that I'm actually not in a rut at all. I'm really about to cross the finish line in this crazy marathon that I started over seven years ago. Yet, while all of these things are going on behind the scenes, I feel like I'm spinning my wheels. (Who wants to run a marathon anyway? - Side note - I'm thinking of running a half marathon!)

But, all in all, I'm sure that when the Bar is over and I'm all settled into a new home, it will be different, and I'll be able to enjoy the simple things...like the smells of garlic wafting through the kitchen and freshly-made pizza dough rising. Soon. 

I guess I'm really in no rush. The rest of my life is waiting for me regardless. Besides, sometimes it's nice to have a legitimate excuse to have unkempt  hair and live in sweatpants. 

So anyways, who really cares about all of that? I just want you all to know that I haven't forgotten about you!!!

Now...Vegan Tapas!

In case you didn't already know, I am absolutely in love with Spain. Everything about it: the culture, the people, the food (pero no jamon por favor!), everything. Spain has a liveliness that's unparalleled, and it's a beautiful country to spend two summers in. 

Funny thing, before I went to Spain, I absolutely hated olives. Now, if you want to cheer me up or comfort me, all you have to do is hand me some Spanish olives and some Tempranillo wine. It's such a comfort!

The cherry tomatoes don't go the best with olives, but they sure are delicious. Besides, tapas are random small plates that don't really have anything in common with each other anyways. 

Ingredients:

1 pint grape tomatoes, sliced in half

2 tsp. lemon juice

1 tsp. olive oil

Dash of salt

Dash of cayenne pepper

1 1/2 cups arugula

3/4 cup Spanish olives

Baguette bread, sliced

Total Cook Time: 10 minutes. 

Instructions:

1. Add the grape tomatoes, lemon juice, olive oil, salt, and cayenne pepper to a medium skillet. Cook on medium to medium-high heat until tender and a little charred, adding more salt or lemon juice to taste.
2. Once the tomatoes are done, top the bread with the arugula and serve the tomatoes and olives on the side. Don't forget the red wine!

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 :)

Berry Breeze Smoothie:

This smoothie is super easy to make and perfect on a hot day. It's also loaded with antioxidants. But I don't need to tell you all of that because this has tons of berries in it, and who doesn't love berries? I sure do, especially in the summer (which is almost here, by the way).

Ingredients:

2/3 cup frozen mixed berries (I used strawberries, raspberries, and blueberries)

1/2 cup spinach (optional)

4 ice cubes

1/2 cup grape juice or freshly-squeezed orange juice

1/2 cup water

1 tbsp. ground flax (optional)

A few drops of lemon juice

Makes 2 smoothies.

Total Cook Time: 5 minutes.

Instructions:

Blend all of the ingredients together, add more water or juice as necessary to achieve the desired consistency.

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.

Garlic Bread Crostini with Arugula, Asparagus, and Bell Peppers:

Looking for a light yet tasty appetizer? This is perfect. It packs a nice garlic flavor, with hints of lemon, cayenne, basil, and arugula. The asparagus and bell peppers are lovely toppings, and they bring a lot of color to the dish.

Ingredients:

1 cup asparagus, shaved or cut in half
1/4 cup green bell pepper,sliced
1/4 red bell pepper, sliced
1 cup arugula
15 cloves garlic
2 tbsp. olive oil or vegan margarine
2 tsp. lemon juice
1/4 tsp. + dash of salt, divided
Pinch of cayenne pepper
Pinch of dried basil
Pinch of onion powder
6 slices of your choice of bread

Instructions:

1. Preheat your oven to 400 degrees. Wrap the garlic, a dash of salt, and 1 1/2 tablespoons of the olive oil/vegan margarine in aluminum foil.
2. Once the oven has preheated, place the wrapped garlic in the oven, and roast for 15 to 20 minutes. The garlic will be tender when it's ready.
3. While the garlic is roasting, add the asparagus, bell peppers, remaining olive oil/vegan margarine, lemon juice, salt, cayenne, basil, and onion powder to a large skillet. Toss to coat, and cook on medium heat for about 5 minutes.
4. Turn the heat up to medium-high and continue cooking for another 5 minutes or so (until the veggies are a little charred).
5. Once the garlic is ready, pull it out of the oven, and mash it in a small bowl.
6. Toast the bread. Once the bread is ready, spread the mashed garlic mixture over each piece, and top it with the arugula, and then the veggie mixture.

Rotini in Vegan Lemon Cream Sauce:

This recipe is so easy and so delicious! You may not see anymore recipes on this because I might have to start making this every day. The creaminess of the garlic, Tofutti sour cream, and almond milk lend a savory and comforting flavor, while the lemon adds a nice touch of citrus, which brightens it up and makes it appropriate for the coming summer months.

Ingredients:

1 package rotini, cooked according to package directions

1 cup arugula

1/2 cup Tofutti Better Than Sour Cream

1/4 cup vegan margarine

1/4 cup plain unsweetened almond milk

4 cloves garlic, chopped

1 tbsp. nutritional yeast

1 tbsp. olive oil

1 tsp. lemon juice

1/4 tsp. salt + more (to taste)

Dash of paprika

Dash of thyme (optional)

Serves 4.

Total Cook Time: 20-25 minutes.

Instructions:

1. Cook the pasta according to package directions, strain, and reserve about 1/2 a tablespoon of the cooking water.

2. Add the vegan margarine and olive oil, and stir until melted. Next, add the Tofutti sour cream, almond milk, nutritional yeast, 1/2 teaspoon lemon juice, salt, paprika, and thyme. Add more almond milk if necessary. Stir until the sauce is covering the pasta evenly.

3. Top with the arugula, and then splash it with the remaining 1/2 teaspoon of lemon juice. Serve with grilled veggies.

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.

Sunday Brunch: Vegan Grits, Tomatoes, Onions, and Spinach:

Over the past year or so, I've fallen in love with grits. A traditional Southern comfort food, I think that they've surpassed mashed potatoes as one of my favorite foods. They can be made in 5 minutes, and I've come up with the perfect vegan version.

I cook the grits in salted water, and then I whisk in a tablespoon or two of almond milk, a tablespoon of Earth Balance buttery spread, and two tablespoons of nutritional yeast in the last 2 minutes of cooking. The result: creamy, comforting grits.

I paired the grits with some sauteed tomatoes, onions, garlic, and spinach in this recipe. The acidity of the tomatoes combined with the creamy and savory grits creates a lovely marriage of flavors, while the onions and garlic lend the perfect amount of umami flavor. Pair this recipe with mimosas, and I guarantee a delicious Sunday brunch. Happy Sunday!

Ingredients:

2/3 cup instant grits

1 2/3 cups water

1 ripe tomato, sliced

1 cup spinach

1 medium yellow onion, sliced

2 cloves garlic, chopped

2 tbsp. plain unsweetened almond milk

2 tbsp. nutritional yeast

1 tbsp. vegan buttery spread

2 tsp. olive oil

A few dashes of salt

Dash of paprika

Serves 2 of me, but serves 4 people with normal appetites. 

Total Cook Time: about 20 minutes.

Instructions:

1. In a medium saucepan, bring the water and a dash of salt to a boil. Whisk in the grits, cover, reduce heat to low, and cook for 5 minutes, stirring when necessary.

2. Next, whisk in the almond milk, buttery spread, and nutritional yeast. Let cook on low for another 2 minutes or so.

3. Add the onions and garlic to a large skillet. Cook on medium to medium-high heat for 5 minutes. Add the tomatoes, and cook for about 3 minutes on each side.

4. In a small skillet, add a tablespoon or two of water, and the spinach. Cook on medium-high heat until wilted. Drain any remaining water.

5. Serve the tomato mixture and spinach on top of the grits (preferably with mimosas).

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.

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.

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.