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Easy Hearty Vegan Salad

Easy Hearty Vegan Salad

Hey hey hey my plant loving, salad devouring friends! I’d like to share a super nutritious salad recipe with you on this wonderful hashgtag MeatlessMonday. My Easy Hearty Vegan Salad is perfect for cooler weather and as you can see from my last few posts, I’m all about fall inspired dishes lately (stay tuned for pumpkin apple mug cake Friday). But back to this flawless salad that will win over your heart and of course your stomach. This recipe is power-packed with veggies and my main grain, quinoa. If I’m going to eat a salad it has to be tasty but also have substance because let’s face it, salads are not known to be very um, filling. But this salad, ah yes this one will absolutely satisfy you and leave your tummy feeling ever so full. The key component to any great salad is of course a good dressing. I used organic girl pomegranate balsamic dressing and let me tell ya, what a treat! It’s light and slightly tangy with a little hint of sweetness from dates aka real food. I love that this dressing uses ingredients I can both pronounce and have heard of. And best of all, it’s organic, which is so so important! Alright my friends, do yourself a favor and go make this deliciously hearty, fresh, sweet, savory, crisp, and all-around superb salad!

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Look at those colors! Such a great way to “eat the rainbow.” And nooo, I don’t mean skittles, I mean a colorful variety of all the fruits and veggies. Avocados and roasted beets are simply the best and such a tasty addition to this salad.

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This post is sponsored by organic girl. Thank you for supporting upbeetandkaleingit!

Easy Hearty Vegan Salad
Serves 4
A refreshing and filling salad recipe
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Ingredients
  1. 3 beets peeled and cut into bite size pieces
  2. Extra Virgin Olive Oil for coating the beets
  3. Salt and pepper to taste
  4. 2 organic pears (chopped)
  5. 8 oz organic baby spring mix
  6. 1/2 cup dried cranberries
  7. 1 cup chopped pecans
  8. 1.5 cups cooked quinoa (I used a sprouted grain trio)
  9. 1 avocado
  10. 1 bottle (8 fl oz) organic girl pomegranate balsamic dressing
Instructions
  1. Cook the quinoa according to package directions.
  2. Pre heat oven to 400 degrees.
  3. Coat the beets in extra virgin olive oil, salt, and pepper.
  4. Bake beets at 400 degrees for 30 minutes.
  5. Let the beets and quinoa cool down completely.
  6. Then, add salad ingredients to a large bowl, mix together, and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
What I Eat in a Day: Plant-Based Grad Student

What I Eat in a Day: Plant-Based Grad Student

Happy FriYAY! Thank. Goodness. Did anyone else feel like this week was never going to end? Well, the weekend is finally here, so enjoy yourselves, relax, and make some good planty dishes. Today, I wanted to show you another version of “What I Eat in a Day: Plant Based Grad Student” since I got positive feedback after the last one. As students, it’s crucial to take care of ourselves so that we can concentrate on our school work and maintain a healthy physical/mental/emotional well-being. In order to maintain and boost our overall health and wellness, we may have to take a few extra minutes each day to prepare our food. Even if you feel super pressed for time, it’s 100 % worth it to prepare yourself healthy meals for school. Your body will definitely thank you.

So, I started the day with my beloved smoothie bowl. I almost always take time to make myself a great breakfast. It’s my one treat to myself each day. This was a dragon fruit bowl made with avocado, frozen pitaya, a little bit of frozen banana, and almond milk. I topped it with my new favorite Granola-it’s called Wildway Grain Free Granola and this particular kind is Coconut Cashew (yum!!). There’s also some hemp seeds, strawbs, and Raw+ Chia Barney Butter on there.

I try not to snack too much in between meals but I was pretty hungry. Usually, I’ll bring 2 healthy snacks with me and on this particular day, I brought my superfood snack bars and pudding. I ate one of these, which was reasonable since they’re pretty small.

Next up was lunch, which I devoured right before class. I made some lentils, roasted carrots, roasted zucchini and of course my one true love, avocado. I topped the lentils with my favorite red pepper hummus.

I eat dinner after my 6:00-7:30 pm class, so I have a snack in between lunch and dinner to tie me over. I made some overnight pudding and it is divine. The pudding is low in sugar, has 4 super foods in it, and tastes like a chocolate milkshake. Sounds good, right? Future blog recipe?!

And last but not least, dinner. Simple is key. I roasted enough potatoes & green bell peppers for 2-3 meals. Also, I added some Brami Beans and they’re so yummy plus a great way to get protein if you’re a vegan! Oh and the hummus, I can’t forget the hummus. It’s my second favorite thing in the world (Avocados are #1). 

 

 

Easy Vegan Pumpkin Pizza

Easy Vegan Pumpkin Pizza

It’s the most wonderful time of the year! There’ll be parties for hosting and pumpkins for roasting and stuffing your face with anything that has the ingredient pumpkin in it. Okaaay, so it’s still not September 22nd but whatevs. I’m declaring it pumpkin pizza time. Like the most perfect and easiest pumpkin pizza. It’s vegan too but who even needs cheese when you have pizza this flavorful? Bob’s Red Mill makes dinner time and pizza-making so much easier for you with their Gluten Free Pizza Crust Mix. The texture is so doughy and fluffy, plus it’s the perfect canvas for any kind of sauce your heart desires. In this case, the dreamiest, creamiest, and prettiest orangey savory pumpkin-cashew sauce. I put 3/4 of the sauce on the pizza to bake and then I reserve the rest for topping/dipping-so yum! You are going to absolutely love this light, healthy, and seasonal pizza dish. 

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 I love mushrooms, zucchini, and white onions on this particular pizza, but of course explore other options if you’d like! Pumpkin flavored anything can be kind of tricky to mix and match with the right foods. These vegetables happen to go perfectly with the savory pumpkin and nutty/creamy cashew flavor! Also, I may have eaten 5 slices #noregrets. I would have eaten six but I decided to be nice & share with my boyfriend.

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This post is sponsored by Bob’s Red Mill. Thank you for supporting upbeetandkaleingit!

Easy Vegan Pumpkin Pizza
An easy and delicious vegan pizza recipe-perfect for fall.
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Ingredients
  1. 1 package (16 oz) Bob's Red Mill Gluten Free Pizza Crust Mix
  2. Sauce
  3. 1 can pumpkin puree
  4. 1/2 cup soaked and drained roasted salted cashews (I soaked them overnight-about 8-10 hours)
  5. 1 medium/large clove garlic
  6. 2 tbsp extra virgin olive oil
  7. 1/2 tsp Italian seasoning
  8. 1/2 tsp paprika
  9. 1/2 tsp seasoned salt
  10. Pepper to taste
Instructions
  1. For the pumpkin cashew sauce, add the ingredients to a nutri bullet and process until sauce is creamy and fully combined.
  2. Follow the package directions to make Bob's Red Mill pizza crust but bake pizza at 400 degrees instead of 425 degrees, which the pizza package tells you to do.
  3. Grease parchment paper with extra virgin olive oil and spread out the dough (I used my hands) and ended up with about 1/4 inch thickness
  4. Bake pizza with no toppings at 400 degrees for 10 minutes.
  5. Take pizza out of the oven and top with sauce and veggies. I put most of the sauce (about 3/4) on the pizza for baking and reserved the rest for a dipping/topping sauce.
  6. Bake at 400 degrees for another 18 minutes.
  7. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Mexican Pasta Skillet

Vegan Mexican Pasta Skillet

What’s my secret to a happy and fulfilling life? Pasta. No joke, we all need a little bit of pasta in our lives and in this case, the pasta is healthy, so we need a lot of pasta! I try my best to make planty dishes that even the “worst” of cooks can recreate. This one is pretty much a no brainer. Tempeh, canned corn, canned pinto beans, green bell pepper, onions, and a few others are all simple ingredients that pack a lot of flavor and substance. The key to a fabulous pasta dish is all about everything but the pasta (gasp). Really, the veggies, sauce, and flavors take the dish to the next level and this recipe is muy bien. My dish will leave you feeling satisfied and light at the same time after eating a big ole pasta dish- don’t ya just love that?! I cannot tell you how amazing this pasta skillet is, so it looks like you’ll have to try it for yourself!

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    That “cheese!!!!” Oh my gosh, I love veggie cheese so much. I don’t eat it often but when I do, I go all out. 

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If you have kids that are picky eaters, what a great way to sneak in veggies, protein, and healthy carbs.

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Vegan Mexican Pasta Skillet
Serves 8
A healthy vegan pasta dish!
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Ingredients
  1. Tomato Sauce Ingredients
  2. Two cans (15 oz each ) organic tomato sauce
  3. 1/2 cup water
  4. 1 tsp organic coconut palm sugar
  5. 1/2 tsp paprika
  6. 1 tbsp chili powder
  7. 1/2 tsp garlic powder
  8. Salt and pepper to taste
  9. Filling Ingredients
  10. 4 tbsp extra virgin olive oil for sautéing
  11. 8 oz tempeh (original kind) cubed
  12. 1 can organic corn rinsed and drained
  13. 1 can organic pinto beans rinsed and drained
  14. 1/2 cup chopped white onions
  15. 1 cup chopped green bell pepper
  16. 1 tsp chili powder
  17. Pasta
  18. 12 oz Brown Rice Pasta
  19. Veggie "Cheese" for topping
Instructions
  1. Cook the tomato sauce on medium low/low heat for 25 minutes in a medium size pot. I had the sauce cooking on medium low for about five minutes and then took the heat down to low and put a lid on for 20 minutes.
  2. In a separate pot, cook the pasta according to package directions.
  3. In a large skillet, sauté the onions and green pepper in 4 tbsp extra virgin olive oil for 3-4 minutes on medium heat.
  4. Turn the heat down to medium-low. Add the beans, corn, tempeh and 1 tsp chili powder. Quickly stir and then add the pasta sauce. Cook for ten minutes.
  5. After ten minutes, mix in the pasta, add veggie cheese to the top and put the lid on to melt the cheese for 4-5 minutes.
  6. Serve and enjoy!
Notes
  1. This recipe will serve 6-8 people depending on portion size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Vegan Apple Crisp

Healthy Vegan Apple Crisp

Hiiiii my apple crisp loving friends! Yay it’s finally September 🙂 I don’t care if it’s technically still summer, September means all things fall to me. Pumpkins, cinnamon, butternut squash, cranberries, maple syrup, and pecans will all be making appearances in the near future. But today, it’s all about the honey crisp apples, oats, maple syrup and guess what else? Coconut Banana Drizzle! Say what? Yes, Coconut Banana Drizzle. I actually dreamt about it last night. Let’s just say it takes my already perfect apple crisp to levels of deliciousness I didn’t think existed. Healthy Vegan Apple Crisp is a wonderful dessert that the whole family and just about everyone else you know will love. 

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The Coconut Banana Drizzle compliments this crisp so well! You wouldn’t even realize that this is a healthy dessert. My recipe yields a lot of Coconut Banana Drizzle, so I like to use the leftovers in a chia pudding or smoothie. All it’s made of is coconut milk, 2 bananas, cinnamon, and a little bit of maple syrup. Ummmm, yum!

Healthy Vegan Apple Crisp
Serves 4
A delicious fall inspired apple crisp!
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Cook Time
25 min
Cook Time
25 min
Ingredients
  1. 2 large honeycrisp apples (sliced)
  2. 2 tbsp soy free earth balance (melted)
  3. Topping
  4. 1 cup oats
  5. 1/4 cup maple syrup
  6. 1 tsp cinnamon
  7. 1 tbsp organic coconut palm sugar
  8. Coconut Banana Drizzle
  9. 1 can coconut milk (I used organic Simple Truth Brand)
  10. 2 small ripe bananas
  11. 1 tbsp maple syrup
  12. 1/2 tsp cinnamon
Instructions
  1. Blend the ingredients for the Coconut Banana Drizzle in a nutribullet and then put it in the fridge for an hour or so to slightly thicken.
  2. Pre heat oven to 375 degrees.
  3. Pour the melted earth balance on the bottom of baking pan.
  4. Lay down apple slices and create a slight overlap.
  5. In a bowl, combine the ingredients for the topping with a fork or hands.
  6. Crumble the topping over the apple slices until they are almost fully covered.
  7. Bake 25 minutes at 375 degrees.
  8. With a spoon, lightly drizzle the crisp with Coconut Banana Drizzle.
  9. Enjoy!
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