Cauliflower Quinoa

Cauliflower Quinoa PinThis Cauliflower Quinoa recipe is a real palate pleaser. It’s savory and delicious, with lots of protein and other nutrients, but without many calories. One cup is only about 183 calories. That makes it a great weight loss recipe.

Due to its high protein content and nutritional value, quinoa has risen in popularity over the last few years, which has also led to an increase in its price. Quinoa can be quite expensive now, but Whole Foods has a Super Grains blend that’s much less expensive. Feel free to substitute that for pure quinoa.

This is a great one dish meal for lunch, or paired with a soup or side salad if you have a bigger appetite.


Sauteéd Radishes Recipe

Sauteed Radishes Recipe PinRaw radishes are an acquired taste, but this Sauteéd Radishes recipe are sure to be a hit with almost anyone. Sauteing softens the peppery taste, bitterness and tough texture, making them a perfect low calorie (only 18 calories per serving!) side dish or addition to your Hearty Side Salad.

When I was younger, the peppery flavor and bitterness of radishes was too strong for me. But as I grew older, I began to enjoy raw radishes with a little salt or shaved over my salad. If, like me, you didn’t like them the last time you tried one, give them another try now. Your tastes are constantly changing and this vegetable is a nutrition powerhouse.

Radishes are a cruciferous vegetable like cauliflower and broccoli. They have lots of fiber, carotenoids (beta-carotene, lutein, zeaxanthin); vitamins C, E, and K; folate; and other minerals. There is also evidence to suggest they help prevent and fight several forms of cancer, earning the radish its superfood label.

This Sauteéd Radishes recipe pairs well with a Vegan BLT, Red Bean Burger, Black Bean Burger or your favorite summer main dish.


Peanut Butter Hummus

Peanut Butter Hummus PinThis Peanut Butter Hummus recipe was inspired by a freak weather event in Atlanta. Amelia had travelled back to Denver for her day job and on the day of her return flight to Atlanta, we had 8 inches of snow, which cancelled hundreds of flights.

She was able to fly back the next evening, but the roads were slushy from all the melting snow and the temperatures were predicted to drop below freezing after sunset. Since her flight wasn’t scheduled to arrive until 8PM, we decided to get a hotel room near the airport so we wouldn’t have to drive back to Marietta on icy roads.

Amelia has tons of Marriott points from her years of travelling for sales, so we reserved a room at the Renaissance Hotel. It’s still not easy to eat vegan at hotels (or on airplanes), but they did have a few options for us.

One of them was a version of hummus made from a local culinary favorite: boiled peanuts. We had never heard of boiled peanuts before our stay in Atlanta, but it’s a popular appetizer on area restaurant menus. We ordered some at a restaurant with some friends and Amelia loved them, but I didn’t like them. They were too messy for me. I’d rather eat them as nature (and ballparks) intended…out of the unboiled shell.

Or in delicious hummus! Rather than go through the hassle of boiling peanuts and deshelling them to match the Renaissance Hotel’s Boiled Peanut Hummus, we decided take the easy route by using peanut butter.

Basically, we used our Classic Vegan Hummus recipe and swapped out the tahini with peanut butter, and it’s absolutely delicious! It goes really well with pita chips, apples, celery or your favorite hummus delivery device.


Celery and Potato Soup Recipe

Celery and Potato Soup Recipe PinThis Celery and Potato Soup Recipe is creamy and delicious. And with only 44 calories for 1 cup, it’s a great recipe for weight loss!

Celery is highly nutritious, but I’ve never liked eating it raw. Luckily, it’s healthier when cooked! According to Dr. Greger, “Celery contains beneficial antioxidants, enzymes, vitamins, and minerals. Celery actually increases in antioxidant power when it is cooked; therefore, adding celery to vegetable soup, for example, actually boosts the soup’s nutritional value.”

That makes celery a superfood in our opinion, so finding new and creative ways to eat it is a challenge we’re happy to take on!

This soup pairs well with a delicious hearty salad for a nutritious soup and salad lunch, or as a side dish for your favorite main dish.


Oven Fried Okra

Oven Fried Okra PinThis oil-free gluten-free Oven Fried Okra recipe is savory and delicious. We made it for Amelia’s non-vegan, southern family and they ate every last morsel! And then asked for more!!!

Cooking okra without oil means they aren’t quite as crispy (or greasy) as traditional fried okra, but they’re just as flavorful and oh so much healthier. You can actually taste the okra and cornmeal, not just the oil.

We served them with some Sweet and Spicy Sauce and our amazing Cajun Red Beans & Rice for a real taste of the south. Some Vegan Cornbread would make the perfect southern dinner.


Curried Lentils

Curried Lentils PinCurried lentils are a favorite of ours. These are super flavorful and fill our house with delicious curry smells. We prefer them over brown rice, but you can also serve them over naan bread, pita bread or your favorite asian noodles.

We think green lentils work best in this recipe due to their mild flavor, but you can try other lentils to see which you prefer. Let us know in the comments if you like a different type better.

We also like to add a dollop of plain, unsweetened vegan yogurt and stir it into the lentils. It’s a good source of vitamin B12, and it mimics sour cream when served with spicy foods. A sprinkle of paprika adds some nice color and flavor.


Vegan BBQ Sauce

Vegan BBQ Sauce PinThis Vegan BBQ Sauce is thick, sweet, spicy and a little sweat inducing. It reminds me of the BBQ sauce I grew up eating in Kansas City. I guess that makes it a Kansas City style BBQ sauce.

We made this specifically for our BBQ Jackfruit, but it’ll go well on any type of BBQ dish if you like KC-style BBQ. It even tastes great as a topping on Baked or Boiled Potatoes, or as a dipping sauce for your Vegan French Fries.

We like our BBQ sauce thick, but you can add a little extra water if you like yours thinner. If it’s too spicy for you, cut back on the black pepper a little.

We used our Vegan Ketchup recipe to minimize the calories, preservatives and potentially non-vegan ingredients.


Lemony Spring Peas and Zucchini

Lemony Spring Peas and Zucchini PinThis Lemony Spring Peas and Zucchini recipe is a fresh and delicious Amelia special. She concocted this recipe from all of our favorite ingredients: zucchini, garbanzo beans, peas, onion and mushrooms. Adding the Lemon Sauce recipe adapted from the Minimalist Baker makes it all lemony and flavorful.

We tried to spiralize our zucchini, but the spiralizer we bought doesn’t work very well. It works ok for slicing, but the spiralizing blade did a better job of cutting my thumb than the zucchini. As long as the zucchini is thinly sliced, it works just as well.

If you’re using frozen peas, be sure to thaw them first or they won’t cook at the same rate as everything else.

You can substitute spaghetti squash or quinoa for the brown rice. You can also serve it without the rice and pair it with some Balsamic Marinated Baked TofuHealthy Butternut Squash or BBQ Tempeh.

Vegan Falafel

Vegan Falafel PinThis Vegan Falafel recipe is great by itself with a little Tahini Salad Dressing for dipping, but it’s also a nice companion for your Falafel Salad or Falafel Sandwich.

Falafel is a traditional middle eastern dish that is popular in countries like Egypt. While its origins are very controversial, some think it dates back to the pharaohs! 

This dish is typically deep-fried in oil, but ours is an oil-free falafel. Why add all those extra calories and fat when you don’t need to? If you cook them on a non-stick griddle or skillet, you don’t need the oil.

Tahini Salad Dressing

Tahini Salad Dressing PinThis Tahini Salad Dressing is rich and satisfying. In addition to using it as a salad dressing for your Falafel Salad, you can use it as a condiment on your Veggie Sandwich, Falafel Sandwich or as a dipping sauce for your plain old Vegan Falafel.

Tahini has a peanut buttery texture, but it’s made from sesame seeds. It’s a popular condiment in the Eastern Mediterranean and most of Asia. This recipe mixes it with lemon juice and water to thin it out and give it a tanginess. The Nutritional Yeast gives it a little cheese flavor and some B12.