Chunky Tomato Sauce w/ Vegetables Over Pasta

Chunky Tomato Sauce w/ Vegetables PinThis Chunky Tomato Sauce w/ Vegetables is an Amelia special. She threw a bunch of vegetables we had on-hand in a skillet and sautéed them with a little vegetable broth. Then we served them over some whole grain pasta. Delicious and easy!

We used 2 pounds of fresh tomatoes (6 medium sized) that we got at the mercado for the “chunky tomato sauce” part. I cored them and cut X’s on the bottom, then brought them to a boil and let them simmer for about 5 minutes. Then I drained them, added cold water to the pot and let them sit for a few minutes to cool. This makes the peels come right off. Then I chopped them up and handed them off to Amelia.

You can also used canned diced tomatoes to save time and effort, but we really like using fresh ingredients and it only takes an extra 10 to 15 minutes.

We used whole wheat spaghetti for our recipe, but you can use your favorite pasta, including gluten free if that’s your thing. Just try to use a whole grain variety.

This is a great one-dish meal or would pair well with a side salad and some fruit for dessert.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Stuffed Eggplant

Vegan Stuffed Eggplant PinAmelia whipped up this Vegan Stuffed Eggplant for us as a low calorie dinner made from veggies we had in the fridge. We wanted to drop a few pounds so she’s been making us some delicious low calorie meals made mostly of fresh veggies, and this is one of my favorites!

Carving out the eggplant is the hardest part of this easy meal. I used a curved grapefruit knife to remove the flesh and that seemed to work well. Then I sliced it up to go with the other veggies that Amelia had prepared.

If you want to lose weight, this is a great recipe. It’s filling with all the fibrous veggies, but very low calorie. In fact, it only has about 140 calories so you can even serve this as a side dish with a Portobello Mushroom Steak. It would also be a really good lunch on a low-cal day or served with a delicious baked or boiled potato.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Vegan Zucchini Bread

Vegan Zucchini Bread PinAmelia loves making dessert breads and I love eating them! And this Vegan Zucchini Bread is not exception!

We don’t make breads like this or our delicious Vegan Pumpkin Bread very often because we tend to eat them too quickly. But it’s a nice treat once in awhile, especially when we score some fresh organic zucchini.

Be sure to drain off as much moisture as you can from the zucchini. You can always add extra moisture with almond milk, but you don’t want the batter to be too runny.

This bread makes a nice dessert, but you can also eat it for breakfast with a little fruit or vegan yogurt.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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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.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.
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Vegan Cajun Chickpea Fritters

Cajun Chickpea Fritters PinThese vegan cajun chickpea fritters are delicious adult dinner pancakes chock full of protein and fiber. They’re also gluten free since they use chickpea flour instead of wheat flour. Although, be sure all the other ingredient you use are also gluten free.

They pair well with wilted spinach, a side salad or healthy veggies. Or you can do what we did and eat them straight off the griddle or as a main dish.

We used an electric griddle instead of frying them in a saute pan with oil, which cut down on the calories and fat a little. Plus, we were able to cook most of them at once instead of a few at a time.

We also drizzled our Vegan Ranch Dressing over them, which was yummy.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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Grilled Eggplant Sandwich

Grilled Eggplant SandwichThis Grilled Eggplant Sandwich recipe is both filling and delicious. It’s good on its own, or pairs well with a side salad or a bowl of tomato soup.

If you have a panini press, this recipe would also make a great panini. But we don’t have one so we made a regular grilled eggplant sandwich, instead.

This recipe packs 11 grams of fiber and 10 grams of protein that’ll fill you up and keep you satisfied until dinner. Eggplant is a great source of fiber but very low calorie so it’s a good part of your diet if weight loss is your goal.

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant-based eating.

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