Burritos make good plane food. I remember seeing a women twenty years ago on a flight with her husband and two children. They all had burritos. Foiled peeled back, five hours into a flight, I wanted to insert myself into her family. That was the moment I realized a bit of extra craziness as you’re trying to get out of the house can be worth it. So, yes, burritos – they’re portable, you can eat a portion, rewrap, and save the rest for later. And the best part? You can fill them with whatever you like. I made these burritos to take on a flight from San Francisco to Honolulu, last week, and froze the remainder to guarantee an easy meal when we got back. Each one is filled with quinoa, mung beans, and lots of shredded kale. Which might not sound appetizing, but(!) everything comes together with a creamy, serrano chile-spiked avocado dressing. Think feisty green goddess. The dressing is boosted with extra lemon, and the acid helps to keep the avocado bright, and loosens the kale up a bit at the same time. Double win.
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A couple of notes…I like these at room temperature, but you can certainly heat if you like. To freeze, wrap in a later of parchment paper, and then again in a piece of foil. Place in a large freezer bag. Also, if you have a hard time finding mung beans, swap in other beans or lentils.
Continue reading Make Ahead Super Green Vegan Quinoa Burritos…
Cauliflower is such a fun vegetable because it can be morphed into so many different recipes in the kitchen. This week, we’re bringing you these savory Cauliflower Steaks paired with a Chimichurri Sauce recipe! You’ll obsess over this one. As we mentioned before, cauliflower is super versatile, which makes it an excellent kitchen staple. It can […]
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This recipe is for the carb and cracker lover who is ready to up their game and make their own at home. (Trust me. It’s not as scary as it sounds.)
Or, if you ever make your own almond milk, you likely have leftover pulp! You can put it to good use in these crackers. (Yet another reason to try this recipe.)
What I’m saying is: These delicious crackers make excellent use of ingredients you likely have in your pantry right now.
1-Bowl Vegan Gluten-Free Crackers from Minimalist Baker →
My obsession for these lentil bites knows no end. We keep an extra large batch of the bites in the freezer so that we can always have an easy meal, ready to go. This dish relies on my favorite pantry tomato sauce and a bit of cheese. These bites can be eaten by themselves, on top of grains, or smothering pasta. I’ve also been known to make meatball sandwiches with this recipe- perfect for dinner!
Read more and see the recipe.
The post Marinara-Smothered Lentil Bites with Mozzarella appeared first on Naturally Ella.
Having one of those days? You get home and the very last thing you want to think about is what to make for dinner. Fear not! Instead of ordering in, I’ve compiled 12 of my favorite vegan go-to recipes that are ready and on the table in 30-minutes or less!
Recipes in order of left to right, top to bottom: Kale Chip Nachos // Thai Spring Rolls // 5-Minute Detox Salad // Asian Kale Salad // Quinoa Gado Gado Bowl // Kale Sweet Potato Curry // Vegan Alfredo // Lentil Bolognese Zucchini Pasta // Garlicky Kale Salad // Portobello Butternut Squash Tacos // Pea Pesto Pasta // Chickpea Bolognese //
Enjoy these quick, easy + nutritious recipes!
12 Recipes for When You Don’t Feel Like Cooking from Minimalist Baker →
If you haven’t already heard, we’re starting a Q&A section on our podcast. You can record your questions right into the podcast page on our website, and we’ll record our reply into a mini-episode. You can also questions on your phone, and send to usas a voice-note. This weeks question is about sugar addition. The listener asks what […]
The post Q&A Minisode: How to Fight Sugar Cravings appeared first on Food Heaven Made Easy.
Disclosure: We’ve partnered with SmartMade™ to create this Vegetable Quinoa Fried Rice! Sure, we’re dietitians, but that doesn’t mean we don’t love good food. In fact, one of our favorite dishes to order at a Chinese restaurant is fried rice. Can you blame us? It’s an ever-so-crunchy delight that’s packed with flavor. Having said that, part of […]
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Today I’m sharing this Creamy Cashew Pesto Raw Zucchini Pasta with you. It is fresh, simple, and delicious. For those of you who follow us on social media, you may already know that I did a raw food challenge this past week. I was forced to get really creative in the kitchen, and create dishes that were […]
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One of the things that excites me most about food, besides eating it, is the sharing of ideas and inspiration. One recipe could lead to 100’s of variations which in return, could lead to 100’s of more variations. There’s an element of play, which I always encourage. Today I’m sharing a recipe from a blogger I think is one of the most inspirational plant-based women in the field. Laura from The First Mess is always coming up with new combinations and ways to cook with regular pantry ingredients. Her new blog-titled book, The First Mess, just hit shelves. If you are into plant-based recipes, which if you’re reading this site, I have a sneaking suspicion you are, I cannot recommend her book enough.
This quinoa risotto was one I tested and I knew the moment I tasted it, I wanted to share it once the book launched. Laura uses a white bean puree mixed with a bit of lemon and nutritional yeast to form the creamy risotto base. Best of all, thanks to quick cooking quinoa, this risotto is much faster than the traditional rice-based version!
Read more and see the recipe.
The post Quinoa and White Bean Risotto with Brassicas appeared first on Naturally Ella.
This recipe tested my patience. I almost threw in the towel. Aren’t you glad I didn’t?
This fudge started as avocado truffles, which then morphed into avocado fudge, which inevitably ended up being a flop because, as hard as I tried to ignore it, I could always taste (and smell) the avocado in the background. Back to the drawing board.
Next, I went for a vegan chocolate-inspired approach with cocoa butter and coconut oil.
Healthy Vegan Fudge (30 minutes!) from Minimalist Baker →