Vegan Meal Ideas 3/23/14

This weekend was one of those crazy “nesting” weekends where you just want to bake and clean and organize. It could also be my response to all of the March Madness going on — SO MUCH BASKETBALL! I’m staying up until after midnight only to see my bracket fall to pieces… I guess that’s the beauty of March Madness.

So in the midst of all the games, I had some fun in the kitchen. Here’s what I came up with:

1. Coconut Oil Honey Almond Granola

2.  Homemade Salsa

  • We tried this in the Vitamix. I may or may not have started on too high of a setting and created some V8 juice with the first batch 🙂 That batch got turned into black bean and salsa soup, which was delicious!

3. Ancho Lentil Tacos

4. Peanut Butter Brownie Bites

PB brownie bites

Hopefully these brownie bites and delicious recipes from awesome bloggers will help get you through all the basketball. My absolute favorite part of the games happened earlier today when Kansas lost. This poor young boy kept being put on TV because he was crying so hard over Kansas’ defeat. Your moment of TV stardom will forever be known for your tears. Every boy’s dream. It was pretty hilarious though and got me through the realization that I picked Kansas to win it all.

Happy basketball watching and vegan cooking!

Until next time,



Vegan Meal Idea 2/9/14

Cauliflower. Puree it into a cream sauce. Chop it into “rice.” Turn it into a pizza crust. Roast it into bite sized goodness. What a great vegetable.

I am a great planner at work. I love managing schedules, making sure projects are moving forward, and thinking through next steps. When it comes to what’s for dinner, I may or may not be lacking in the planning department. I literally start thinking about dinner on my drive home from work.

So of course, I bought a head of cauliflower with no plan for it. If you follow me on Pinterest you can see about 7 pins in a row of recipe ideas with cauliflower– all pinned post-purchase.


When I stumbled upon this recipe from Cookin Canuck, I knew I had found a winner.

**Note- I did end up cooking the cauliflower for about 8 extra minutes, but otherwise followed the recipe**

Southwestern Roasted Cauliflower. It was the perfect menu addition for today’s dinner. So if you are anything like me and don’t know what Monday’s dinner looks like, here’s an idea for you

Appetizer: Steamed edamame

Side: Southwestern Roasted Cauliflower. Recipe

Main: Quinoa Corn Chowder.  Recipe

Dessert: A square of dairy free dark chocolate (a “staple” dessert in my house)

cauliflower 2

Happy eating.

Now back to watching the Olympics. Go team USA!

Until next time,


Vegetable Broth- for Free!

What do you do with all of your veggie scraps? Maybe you chuck them, maybe you compost them, maybe you even give your carrot peelings to your bunnies. That’s kind of you.

Growing up we had a few bunnies. We got super creative with names: Hoppity, BW (the bunny was black and white), and Snowball (yep, a white bunnie). Our dog was also named Goldie. You can guess why.

The only incentive I had to peel carrots was that I knew the scraps would be a treat for my Hoppity.

Hoppity is long gone and after years of throwing away my carrot and other veggie scraps, I learned about a free, awesome way to use them! Make homemade Vegetable Broth!


Broth is the backbone of so many great recipes. A flavorful broth can make or break that soup you have simmering on your stove.


Broth is also a great alternative to using oil to saute (water works well, too!).  Olive oil for example is not only full of calories, but is pretty much nutrition-less when heated. So why not use broth?


This recipe for broth is savory and delicious. After I make it, I even pour a mug full and drink it! I hope you enjoy it as much as I do!


To make delicious vegetable broth in 1 hour, do this:

1. Save all of your vegetable scraps (onion skins, carrot peels, peppers with the seeds, anything!)

2. Throw the scraps in a freezer bag and stick them in the freezer.

3. When your bag is full (or you want some broth), pour the scraps into a pot.

4. Cover with water.

5. Add 2 T of miso (or just add a few teaspoons salt if you don’t have miso (found in the refridgerator section)), 2 T of Italian seasonings, 1 T garlic powder, 1 T onion powder

6. Bring to a boil

7. Once boiling, turn heat to low and simmer with the lid slightly ajar for 1 hour.

8. Let the broth cool down before you strain out the broth through a colander into a bowl.

9. If you are using it immediately, great. If not, you can freeze the broth in 1-2 cup increments for later use!

vegetable brothEnjoy!

Until next time,