Tag Archives: vegetarian

BBQ Potato Wedges + Garlic Aioli

Ok, y’all–sometimes you just need french fries, right?  For me this journey is about discovery, pleasure, and a full life.  And let me tell you–my life wouldn’t be FULL without good ole french fries from white potatoes.

My go-to meal a few years ago was a Super Size Fry at McDonald’s with four barbeque sauces and a Large Dt. Dr. Pepper.  I’m actually serious.  I even begged friends to bring them to me when I was stuck at home at nighttime with kiddos.  So yeah, things have come a long way!

I love making these fries as a side to homemade burgers (grass-fed beef for the hubby and a veggie-bean patty for me!) or as a way to spice up any plain sandwich.

They’re pretty easy. And they’re tasty–without the crap and oil and heart attack.

I learned a pretty cool trick from my favorite blog Oh She Glows about how to make them crispy–without a ton of oil and without frying–Arrowroot powder!  You can find this little white powder (kind of like cornstarch) at a health food store or organic section of a grocery store.  I like the Bob’s Red Mill brand.  With the leftovers, you can use it to thicken sauces or in anything that calls for cornstarch.

Enjoy!

BBQ Potato Wedges
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
Wedges:
  • 3 large russet potatoes (organic best), washed and cut in wedges
  • 2 T grape seed or olive oil
  • 2.5 T arrowroot powder
BBQ seasoning:
  • ½-1 T coconut sugar
  • 1 t paprika
  • ½ t smoked paprika
  • ½ t garlic powder
  • ½ t chili powder
  • ¼ t onion powder
  • ⅛ t cayenne pepper
  • ¾ t sea salt
Garlic Aioli:
  • ½ cup vegan mayo
  • 1 T fresh parsley, chopped
  • 1 t minced garlic
  • 2 T lemon juice
  • ½ t sea salt
Instructions
  1. Preheat the oven to 450 degrees.
  2. Line pans with parchment paper.
  3. Place wedges in a large ziploc bag (I did half at a time--or use two bags).
  4. Drizzle oil over wedges and massage bag until combined.
  5. Pour arrowroot powder in bag and shake vigorously until well coated.
  6. Pour BBQ spices in the bag and shake again until well coated.
  7. Place wedges on pans, making sure the potatoes don't touch.
  8. Put in oven, and bake for 20-25 minutes.
  9. Combine aioli ingredients and place in fridge until ready to eat.
  10. Take pans out of oven and flip the wedges.
  11. Bake another 10-12 minutes until golden and crispy!

 

 

 

 

 


Carrot Raisin Salad

I love this slightly sweet carrot raisin salad because it’s a change from the normal ole green one.  Sometimes you just need something new to change the routine, right?

I’m not a huge fan of store-bought versions, mainly because they taste more like sugar or mayo than food. But this one is sweetened with natural sweeteners like honey and fresh orange juice.

Final

It’s great as a side for a sandwich or would make a nice dish for a summer pot-luck!

Enjoy 🙂

Carrot Raisin Salad
 
Ingredients
  • 2 cups carrots, shredded
  • 1 small green apple, grated (peel left on)
  • 2 T Vegenaise (see note)
  • 1 T honey or maple syrup
  • ¼ cup orange juice
  • ¼ cup raisins
  • ¼ cup pecans, toasted
Instructions
  1. Put shredded carrots and grated apple in a medium sized bowl.
  2. In a small bowl, mix Vegenaise, honey, and orange juice.
  3. Drizzle dressing over carrot mixture and stir until combined.
  4. Add pecans and raisins.
  5. Mix until well combined.
  6. Refrigerate for about an hour to let mixture marinate.
  7. Serve cold and enjoy!
Notes
Use soy-free Vegenaise variety if necessary or you can use an organic mayo if you can eat eggs!

 


Walnut “Meat” Tacos w/ Cashew Sour Cream

Let me just say something. If you knew me prior to my little food transformation, you knew that if there was one thing I HATED with a passion it was Mexican food.

The smell of it made me gag, and I refused to go to any such restaurant.

Everyone who was cool liked Mexican food, and I definitely wasn’t cool. (I know, I know, it’s a generalized statement, but I promise it’s how I felt).

My reason was simple. I threw up once when I was ten when my aunt made me eat a quesadilla.  So, a lifelong hatred was warranted, right?

Later in life, this hate relationship I had posed a big issue.  The problem wasn’t that my taste buds were unpopular. It was that Mexican food is my husband’s favorite food group–like lick the plate kind of favorite.

If you’re friends with me now, you know taco night is one of my favorites.  So, what changed?

Well, to be quite honest, my taste buds.  As I continued this journey to real foods, my taste buds CRAVED fresh foods.  I ate jalapeno for the first time.  Now, I actually know what cilantro is.

I still won’t eat Mexican at the very Americanized versions of it.  1. Because they are really unhealthy 2. They aren’t fresh at all.

If I find myself at a social function and can’t avoid it, I order the vegetable fajitas and fresh guacamole and chow down.

But now, Mexican food is on the main rotation. I can’t go too long without it before I really miss it and our newfound love starts to waiver.  I need it in my life. Lots.

My idea of a fresh taco night is some homemade corn tortillas, fresh and preferably local veggie toppings, some guacamole, and a nice protein (refried beans, walnut meat, or some good quality local meat).

I know Walnut Meat sounds weird. But it’s really not.  What’s weird is the nasty ground beef in a log. Yes, things I used to buy.

If you are looking for meat free options, or just wanting to try something different, give this a shot.  I know it will surprise you.

It’s really, really good.  Well, to my crazy taste buds 🙂

Here’s how to build the tacos:

  • Get a good tortilla.  I prefer to make my own using this recipe, but you can also get some good quality sprouted corn tortillas at the grocery store.  The biggest thing here is to use organic–since corn is a top GMO crop.

Three options for store-bought tortillas or shells:

  1. Food for Life Sprouted Corn Tortillas.  One of the best options with incredible ingredients. (I find at Earthfare and Kroger).
  2. Garden of Eatin Shells (I have found at Earth Fare and Kroger). My only hesitation with this is the oil isn’t organic, and I don’t like that….But for a treat–would be nice.
  3. Late July Chips.  If you can’t find a shell you like, try making “nachos” out of this meal!  I love that this is a family company that uses all organic ingredients.  Plus their product is amazing! (I find at Costco and Earthfare)
  • Get some great toppings.  We love: refried beans (so easy & cheap to make!), black beans, spinach/lettuce, onions, avocado, mushrooms, peppers, jalapeno, organic corn (frozen, then cooked), tomato or salsa, mango OR anything else your heart desires.  Be creative & let the family get involved.
  • Top with Organic Sour Cream (if you’ve got no problems with Dairy–or make the cashew sour cream [recipe below] if you’re dairy free!)

Ingredients

To make the “meat,” you’ll just need a few ingredients.  Pulse them in the food processor, and heat on the stove for a few minutes.  Then, you get this:

Walnut Meat

Looks pretty similar, huh?

Assemble your ingredients, and voila–an incredible, filling meal!

1

Since going dairy free, I’ve discovered cool ways to make “dairy” like things without using milk, and sour cream is one of them.  Who woulda thought I could still enjoy these things?  I love using this Cashew Sour Cream with soups, tacos, or even this Mexican Lasagna (recipe coming soon).

Mexican Lasagna

Cashew Sour Cream
 
Ingredients
  • 1 cup raw cashews, soaked about two hours* (see note)
  • ¾ cup water
  • 2 T lemon juice
  • 1 t apple cider vinegar
  • ¼-1/2 t sea salt
Instructions
  1. Drain cashews.
  2. Put all ingredients in a high powered blender.
  3. Blend until smooth, stopping to scrape sides down if necessary.
  4. Refrigerate immediately to thicken.
  5. Store in refrigerator for up to 5 days.
Notes
Put the cashews in a large bowl and cover with filtered water. Cover with a dish towel and set aside for 2 hours or up to overnight.

 

Now for the Walnut “Meat” recipe:

2

Walnut "Meat" Tacos
Serves: 4-6
 
Ingredients
  • 2 cups raw walnuts, soaked 8 hours to overnight* (see note)
  • 2.5 t chili powder
  • 1 t cumin
  • 1 t garlic powder
  • ½ t salt
  • 1 large pinch of cayenne pepper (omit if you don't like heat)
Instructions
  1. Drain walnuts.
  2. Put all ingredients in a food processor.
  3. Pulse a few times until walnuts are broken down, spices are mixed, and the consistency is like taco meat.
  4. (optional step) Transfer to a saucepan and cook on medium, stirring frequently, until heated through.
  5. Store leftovers in the refrigerator.
Notes
1. Put the walnuts in a bowl and cover with filtered water. Cover with dish towel and set aside for 8 hours or overnight.
2. This is a family sized portion. Feel free to cut the recipe in half for less, or double for more.

 

You will need RAW, UNSALTED nuts for these recipes.  I usually buy mine in the bulk bins at Earthfare, although Trader Joes has much better prices if you are near one 🙂

Enjoy 🙂


Spicy Asian Kale Salad

This is one of those posts when I really wish one of my talents was photography.

The beauty in this salad cannot be captured with my phone. Period.

If you want an amazing blog AND amazing photography, I highly, highly recommend following Oh She Glows. It’s just beautiful. She’s beautiful. The food is beautiful. It’s beautiful.  (Get it?)

I know, I know, I have so many photographer friends. But who has time to coordinate? Plus, I work at midnight.

I know, I know, I could learn.  But does it make me crazy if I don’t want to? You mamas with little ones know how limited time is….I have to pick…and right now, I pick music.

Ok, so that’s out of the way.

Here’s the picture.

Imagine this Kale salad tasting about 40 million times better than the picture can even portray.

The taste is strong and brilliant.

What I love about kale (I mean, can I really break this down to just one thing?!) is that is doesn’t wilt.  That means making kale salads ahead of time are perfect.  And in fact, they get better when marinated.

Oh snap, clean eating just took the lead.

Spend a few minutes making this salad and you’ll have dinner for two and some leftovers for lunch or a week full of lunches. Pair it with some soup or fruit, and what a wonderful, clean lunch you have!

This recipe will come in stages!

The first thing you’ll want to do is prepare the things that need to be cooked:

1. Preheat the oven to 400 degrees.

2. Trim the bottoms of half of a bunch of asparagus and place on a pan.

3. Drizzle olive oil on top and sprinkle salt and pepper generously.

4. Mix and roast in oven until browning, about 15 minutes.

5. While that starts roasting, put 2 teaspoons of sesame seeds and 3 Tablespoons of crushed raw almonds on another pan.  Roast until browning and a nice aroma fills the room, about 6-8 minutes. Watch carefully so you don’t burn them.  These go from perfect to burned very quickly!

6. Meanwhile, chop the shallots. Heat pan and a small amount of olive oil on medium heat. Saute the shallots, stirring frequently, until soft & browning. Use a splash of water if they stick to the pan.

7. Cook 1 cup of edamame to package directions. Drain & rinse with cold water.

Next, while these ingredients are cooling, prepare the salad ingredients:

1. Wash, de-stem, and chop 8 cups of curly kale (for me, it was about 1.5 bunches)

2. Peel & shred 2 large carrots.

3. Chop 6 green onions.

4. Grate 3 small radishes.

5. Peel & dice one ripe avocado.

6. Peel, seed, and dice one orange.

Make the dressing (adapted from Detoxinista):

Put 1/4 cup almond butter, 1/4 cup tamari (gluten free soy sauce), 3 T raw honey (or maple syrup for a vegan option), 1 T lemon Juice, 1 teaspoon of sriracha sauce, and 1/2 t garlic powder in a blender and blend until smooth.

Now, for the easy part.  Throw all the ingredients in a large bowl, and TOSS!  Store leftovers in the fridge for a few days, but it probably won’t last that long!

Asian Kale Salad w/ Spicy Almond Butter Dressing
Prep time: 
Cook time: 
Total time: 
Serves: 4
 
Ingredients
  • (Refer to above instructions on how to prepare each step)
  • 8 cups curly kale, washed, stemmed, and chopped
  • 1 avocado, peeled & diced
  • 1 orange, peeled, seeded, and diced
  • 6 green onions, chopped
  • 3 small radishes, grated
  • 2 carrots, grated
  • ½ bunch asparagus, roasted and chopped
  • 1 cup edamame, cooked to packaged directions
  • 2 large shallots, sauteed
  • 2 t sesame seeds, toasted
  • 3 T raw almonds, toasted
  • ¼ cup almond butter
  • ¼ cup tamari (gluten free soy sauce)
  • 3 T honey or maple syrup
  • 1 T lemon juice
  • 1 t sriracha sauce
  • ½ t garlic powder
Instructions
  1. Combine last 6 ingredients and place in a blender. Blend until creamy.
  2. Combine all other ingredients in a large bowl.
  3. Pour dressing on top and stir until well combined.
  4. Stir leftovers in an airtight container in fridge for a few days.

 

*You could make this recipe soy-free by omitting the edamame (soybeans) & using coconut aminos in place of the soy sauce!


Honey Balsamic Dressing

Sometimes, you just need a classic.

Honey Balsamic Dressing

This one is it.  I love how simple, yet flavorful this dressing is!

My favorite kind of dressings are ones that have a hint of sweetness to it…Y’all know I’m a former sugar-aholic, so I’ve got to always have a little taste of sweet so I don’t relapse back… 🙂

This recipe will be a staple for your summer salads, and would make a great marinade, too!  Grill some tofu and some pineapple? Sounds YUMMY!

In the salad pictured, I used organic greens, organic strawberries, maple candied pecans (homemade), and almond feta cheese.  I took this salad to a gathering with some co-workers, and I had someone tell me it was the best salad she’s ever eaten! Wow, what a compliment 🙂

This dressing would work with ANY salad toppings of your choice.  Go for it this week!

Honey Balsamic Dressing
Prep time: 
Total time: 
 
Ingredients
  • ¼ cup + 1 T balsamic vinegar
  • ¼ cup Apple Cider vinegar
  • ¼ cup local honey
  • ¼ cup olive oil
  • 1 T Dijon mustard
  • 1 clove garlic, or ½ t garlic powder
  • ½ t sea salt
Instructions
  1. Put all ingredients in a blender and blend until smooth.
  2. Store in an airtight container in fridge for up to a week!