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Potato and Polenta Gratin

Potato and Polenta Gratin

It’s Mondaaaaaaay!

You know what that means? Of course I’m going to present you with one heck of a meatless and dairy free dish. Hashtag MeatlessMonday. On the menu today-Potato and Polenta Gratin. Oh polenta? What is that? Well, Polenta is technically just boiled cornmeal and I put it in this dish to add substance and because it’s just so yummy. I used Ancient Harvest Classic Italian, so delicious.

Oh vegan dishes, how you can be so complicated and difficult when attempting to emulate non-vegan foods. BUT NOT THIS TIME. Cauliflower once again saves the day and makes the creamiest most divine sauce. I love this gratin for a side dish at a dinner party. Gratins are so hearty and versatile. If you want to swap out the potato for other veggies, go for it. I just love me some potatoes. Same with the polenta. If you’re not a fan, you could totally leave it out or switch it with something else. May I recommend adding mushrooms or zucchini? 

But for now, this particular gratin has my heart<3

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I don’t know about you but I am super hungry while writing this post and staring at these pics. I may or may not be drooling. This Gratin is just straight up comfort food.

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This dish kind of reminds me of a cheesy potatoes casserole, just a lot healthier and more kind to my tummy.

You and the fam will love this gratin and you’ll definitely leave the dinner table feeling satisfied!

Potato and Polenta Gratin
Serves 6
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Prep Time
7 min
Cook Time
1 hr
Prep Time
7 min
Cook Time
1 hr
Ingredients
  1. Sauce
  2. 1 large head of cauliflower
  3. 1 clove of minced garlic
  4. 2 tbsp nutritional yeast
  5. 1/4 tsp onion powder
  6. 1/4 tsp paprika
  7. Juice of 1 lemon
  8. 3/4 cup unsweetened almond milk
  9. 1 tbsp olive oil
  10. Salt and Pepper to taste
  11. Filling
  12. 27 oz Ancient Harvest Traditional Italian Polenta (1.5 packs)
  13. 3 lb bag of russet potatoes+ 1 large russet potato
Instructions
  1. Preheat oven to 375 degrees.
  2. Boil the cauliflower for about 12 minutes or until very tender.
  3. Place ingredients for sauce in a food processor and blend.
  4. Slice the potatoes and polenta into thin pieces.
  5. Place a layer of potatoes at the bottom of the pan, top with a layer of sauce and then add a layer of polenta.
  6. Repeat until layers reach the top of the baking pan.
  7. The last layer should be sauce.
  8. Sprinkle extra paprika on top (optional).
  9. Cover the baking pan with foil and bake Gratin covered with foil for 40-45 minutes depending on how thin slices are.
  10. Bake uncovered for another 20.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Beet & Berry Power Bowl

Beet & Berry Power Bowl

I’m feelin’ super upbeet about this one. Yep, that was cheesy.

But happy breakfasting! Holy mother of breakfasts. The ultimate power bowl packed with fruits and veggies to keep you satisfied until lunch rolls around and possibly then some. Now this is what breakfast should look like every day!

I’m tellin’ ya, this smoothie bowl will not leave you feeling disappointed. It has been on repeat for breakfast lately and I’m now obsessed with this combo. The avocado gives the smoothie a perfect creamy texture and the strawberries add a slightly tart element. Two dates and a beet add a fabulous sweet component to satisfy that morning sweet tooth but in a healthy way.

So, I’m not exactly the queen of fitness, in fact, I call it a good day if I hit over a mile on MyFitnessPal. However, if you are into getting in an early gym session, this smoothie bowl is for you. It’s packed with nutrients and healthy fats to keep you going.

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The color is absolutely phenomenal. The true color is sort of a dark and deep magenta but the lighting makes it look more red in the pictures. Nonetheless, you win in the color department, Beet & Berry Power Bowl. 

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Raspberries would also work really well in this recipe if you’re not a huge fan of strawberries. I hope that you love this smoothie bowl recipe and make it over the weekend to share with the ones that you love <3

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Beet & Berry Power Bowl
A delicious and vegan smoothie bowl!
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 1 medium beet (boiled and peeled)
  2. 1 and 1/4 cup strawberries
  3. 2 dates
  4. 1/2 medium avocado
  5. 3/4 cup vanilla almond milk
  6. Light ice
  7. Toppings
  8. Granola
  9. Melted Dark Chocolate
  10. 1 small Banana
Instructions
  1. Put everything into a blender or nutribullet until fully combined.
  2. Warm up 2 tbsp of dairy free dark chocolate chips with 1 tbsp of almond milk and drizzle on top of smoothie bowl along with other toppings.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Dark Chocolate Sweet Potato Brownie Bites

Dark Chocolate Sweet Potato Brownie Bites

Dark chocolate and sweet potato???

Yesssss! They work together all too well. If you can combine veggies with chocolate, then you can 100% count me in. These brownie bites are the perfect little taste of dark chocolatey goodness. You know, just the perfect bite sized treat that will satisfy your sweet tooth cravings without going overboard. A couple of these little guys after dinner sounds like the perfect dessert to me. 

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I am actually on Day 1 of my first 3 day juice cleanse and let me tell you, I have to get these babies out of the house ASAP! They’re all going to my boyfriend’s house. I may have had a few last night but today is another sad story. 

 

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Preparing quick little treats such as these brownie bites within a matter of 10 minutes saves so much time and also keeps me from digging into other not so nice little treats. We all have those days. 

 

I used cacao powder and also added some melted dark chocolate chips for a greater depth of chocolate flavor. I added 2 tbsp of sugar because caution: if you don’t, things could be looking a wee bit bitter. No worries though, a little sweetener of some sorts will do the trick! Agave would be great too. 

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Enjoy these brownie bites lovelies!

 

This post contains amazon affiliate links. Please help support upbeetandkaleingit when you purchase through my blog. Thank you!

Dark Chocolate Sweet Potato Brownie Bites
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 1 cup brown rice flour
  2. 2 tbsp sugar
  3. 1/3 cup cacao or cocoa powder
  4. 1 small sweet potato
  5. 3 heaping tbsp melted dairy free dark chocolate chips
  6. 3 tbsp soy free earth balance
  7. 2 tbsp almond milk
  8. 1/2 cup unsweetened apple sauce
  9. 1/3 cup dairy free dark chocolate chips
Instructions
  1. Cook the sweet potato in the microwave until it's completely tender.
  2. Warm up the 3 tbsp chocolate chips and 3 tbsp earth balance in the microwave for 30-40 seconds or until completely melted.
  3. Combine the dry ingredients in a bowl and then add the wet. Mash the sweet potato with a fork and combine brownie mix until everything comes together. You could also use a food processor.
  4. Fold in the 1/3 cup chocolate chips.
  5. Form brownie mix into small bites and let them harden in the refrigerator for 1 hr before serving.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Pacifica Beauty Products

Pacifica Beauty Products

Awesome beauty products alert!!

 

Pacifica was kind enough to send me some products to try out. I’m really impressed with their products because everything is gluten-free, 100% vegan, and cruelty-free. Count me in. Before I started looking up what is in some popular perfumes, I didn’t realize I was dabbing on like 10,000 ingredients I didn’t even know how to pronounce all over my wrists and neck. I love that Pacifica offers natural perfumes using natural grain alchohol for their spray and roll-on perfume base. Did I mention I’m now obsessed with the Tahitian Gardenia

 

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I’m not as big of a fan of fruity perfumes but if you are, then you’ll love the Tuscan Blood Orange and Indian Coconut Nectar.

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I also tried Pacifica’s Coco Pure Makeup Removing Wipes, which did an excellent job at removing my eye shadow. Paraben free too? Yay!

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The hand creams are very thick and may feel like a little much at first but after thoroughly rubbing in the lotion, my hands felt so much smoother. It was an amazing feeling. I truly needed something like that since my hands are so worn out from all of the cooking and dish washing.

 

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If you’re looking to switch over to a more natural beauty product routine, Pacifica is a great place to start!

Carrots, Kale & Potato Enchiladas

Carrots, Kale & Potato Enchiladas

Dear Monday,

You come rather quickly but you are always made better with delicious vegan food. Particularly enchiladas. Not just any ordinary enchiladas but carrots, kale, potatoes, beans and rice enchiladas. Then you’re not so bad. 

Potato Enchiladas

Potato Enchiladas

Well, I think it’s safe to say that I am a walking enchilada since I make them 24/7 and adore them more than most meals. This is a particularly easy and fast recipe, which is awesome! It’s important to make your enchiladas hearty enough to feel satisfied between meals but also keep them healthy. I think that the potatoes and brown rice are a wonderful duo and provide just the right amount of substance. I serve these enchiladas with a little bit of guac on the side because after all, what are enchiladas without guac? 

I’m tellin ya…. AMAZING. 

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Wooooow. Do those look good or what?! I love the addition of the kale because I think that every dish needs a little bit of green in it.

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Good enchilada sauce is pretty expensive. I really love Hatch Enchilada Sauce, so I bought 1 can of Hatch red sauce and also added 1 can of regular tomato sauce to save some George Washingtons. It was a good move.

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Enjoy this recipe!!

This post contains amazon affiliate links. Please help support upbeetandkaleingit.com when you purchase through my blog. Thank you!

Carrots, Kale & Potato Enchiladas
Serves 12
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Ingredients
  1. 4 large carrots chopped
  2. 2 medium russet potatoes chopped
  3. 1 bunch of kale
  4. 1 can beans of choice
  5. 2 cups cooked brown rice
  6. 2 cloves garlic
  7. 4 tbsp olive oil
  8. Vegetable stock
  9. Salt and pepper to taste
  10. 12 tortillas of choice
  11. Sauce
  12. 1 can enchilada sauce
  13. 1 can tomato sauce
  14. 1 tsp chili powder
  15. 1 tsp garlic powder
  16. 1 tbsp brown sugar
Instructions
  1. Cook the rice according to the package.
  2. In a large pan, sauté the carrots and potatoes in olive oil for about 7 minutes. Then, add the garlic, kale, beans, salt/pepper and more vegetable stock to cook the veggies. Let the enchilada filling cook on medium heat until the veggies become tender. This will probably take another ten minutes.
  3. Then, combine the filling with the cooked brown rice and sauce. Stir until combined.
  4. Stuff the tortillas with the filling and pour some sauce on the bottom of the pan to keep the enchiladas moist. You can also top the enchiladas with leftover sauce.
  5. Bake the enchiladas at 375 degrees for ten minutes covered with foil.
  6. Remove the foil and bake them without for another 5-7 minutes.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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