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Baked Pasta and Vegan Pecan Parmesan

Baked Pasta and Vegan Pecan Parmesan

Want to take your work/school lunch to the next level? Make Baked Pasta and Vegan Pecan Parm (insert heart eyes emoji). I made this recipe for my fiancé as a birthday dish but I was also thinking about a recipe that holds up well as leftovers for the work week. Welllllll, this is it guys, it’s a perfect dish. I made this recipe very easy for you because I bought organic store bought marinara sauce and dressed it up with some fresh basil leaves and garlic. This saved me time and even money because I did buy the cheapest organic marinara I could find without sacrificing quality. Back in the day when I was a dairy eater, I used to love parmesan cheese and sprinkled some on just about everything I ate. Honestly, I didn’t know that it could be veganized and taste so much better than its dairy counterpart. The key? Nuts, nutritional yeast, FRESH garlic, and some sea salt. How cool is that? 

The topping truly makes this dish. Everyone loves noodles, marinara, and veggies but really, the pecan parm is the star of the show. Together, the pasta filling and parm will impress any guest you serve it to. Also, this recipe makes a lot! It can easily serve 6-7 as a side dish. If you’re anything like me, when pasta is served at any event, you shovel it onto your plate. Oops, did anyone else get to try some?

Pic of the pasta pre-bake and without the Vegan Parm! Clearly not as perfect without the parm, but oh em gee, I could definitely eat the pasta just like this too.

Baked Pasta and Vegan Pecan Parmesan
Serves 6
A delicious, easy, hearty, and healthy pasta recipe topped with a decadent vegan pecan parmesan
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Ingredients
  1. Filling
  2. 1 bag of brown rice noodles (I used Tinkyada Brown Rice Pasta 12 oz)
  3. 1/3 cup extra virgin olive oil
  4. 2 cups zucchini (cut zucchini circles in half)
  5. 16 oz white mushrooms cut in half (I like to rinse mushrooms with water and pat dry)
  6. 3 handfuls baby spinach
  7. 1 can marinara sauce (25 oz and I used Simple Truth Brand)
  8. Handful fresh basil leaves
  9. 1 garlic clove
  10. Pecan Parmesan
  11. 1.5 cup pecans
  12. 1 clove garlic
  13. 3 tbsp nutritional yeast
  14. Sea salt and pepper to taste
Instructions
  1. Cook noodles according to package directions and drain them.
  2. In a separate pan, sauté mushrooms, zucchini, and spinach in 1/3 cup extra virgin olive oil on medium heat for 7 minutes. Let the veggies cool and drain them to get rid of excess water.
  3. Combine the canned marinara, basil, and garlic in a nutribullet.
  4. Mix the noodles, veggies, and marinara in large bowl and combine.
  5. Pour the mixture into a round lightly greased baking pan (I used EVOO and pan dimensions: 14 x 10 in)
  6. For the Pecan Parmesan, combine the ingredients in a nutribullet and mix until a texture emulating parmesan cheese forms.
  7. Top the pasta mixture with the Pecan Parmesan.
  8. Bake in oven at 375 degrees for 20 minutes.
  9. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

Vegan Quinoa Pizza Crust With Cheeze Spread

Vegan Quinoa Pizza Crust With Cheeze Spread

All hail kween keeenwah! I do believe that I’ve been making this pizza crust before quinoa was even cool. Back in 2012 when quinoa was a martian from another planet, I was making it for dinner every night. A few years later, I saw this cute little seed being used to make pizza crust, how cool! Between a little bit of tweaking and adding some yummy spices, I do believe that a perfect quinoa crust has been formed. It’s  not  like regular pizza crust of course because it has a quinoa-y taste and a different texture, but I’ll take this healthier alternative any day! Making little changes to my diet and lifestyle since becoming a vegan has been easy and also rewarding. Why not give something new like quinoa pizza crust a try?


This is what your pizza crust should look like right before you bake it. I measured my pizza and it was roughly 10 inches long and 9 inches wide. Could I eat this entire pizza by myself? Absolutely, but I shared it with my dad and mom and it was a huge hit (they’re non-vegans too).

Eeeeeek. I get so excited when I look at these pictures because I just love quinoa pizza crust so much. My cheeze spread is a perfect addition and the flavors compliment one another very nicely. The cheeze sauce is made of avocado, raw soaked cashews, garlic, cilantro, extra virgin olive oil, salt, and pepper. Can I get a YAAAAAS?

This will replace your usual pizza crust because it’s so easy to make and you will feel good after eating it. There’s not that “ugh I feel so bloated” feeling that I normally get after eating pizza crust made with flour.

Vegan Quinoa Pizza Crust With Cheeze Spread
Serves 3
An easy and nutritious pizza crust recipe-great alternative to flour!
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Ingredients
  1. Pizza Crust
  2. 2 cups uncooked quinoa (soaked overnight, rinsed, drained)
  3. 5 tbsp extra virgin olive oil
  4. 1/2 tsp aluminum free baking powder
  5. 1/2 tsp Italian Seasoning
  6. 1/4 tsp onion powder
  7. Sea salt and pepper to taste
  8. Sauce
  9. 1 cup raw cashews (soaked in warm water for 1 hour, rinsed, drained)
  10. 1/4 cup extra virgin olive oil
  11. 1 clove garlic
  12. 1 small avocado
  13. Handful of cilantro leaves
  14. Sea salt and pepper to taste
Instructions
  1. Soak the quinoa overnight (I did 9pm-11am).
  2. Rinse and drain the quinoa.
  3. Add the quinoa and other pizza crust ingredients to a nutribullet or food processor. I was going to use a food processor but it broke when I started ;(, so I switched to the nutribullet.
  4. Process until a thick and creamy paste forms (see picture above for what the dough looks like).
  5. Lightly grease parchment paper with extra virgin olive oil and evenly spread out the dough with your fingers.
  6. *Slowly push out the dough with your fingertips until about 1/4 inch crust forms.
  7. Bake at 375 degrees for 15 minutes.
  8. Then, flip the dough and bake another 5-7 minutes (baked mine 7).
  9. For the sauce, soak cashews in warm water for 1 hour (I microwaved bowl of water for 1 minute).
  10. Rinse and drain the cashews and add the other spread ingredients.
  11. Blend in the nutribullet until a creamy consistency forms.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Vegan Quinoa and Black Bean Tacos

Easy Vegan Quinoa and Black Bean Tacos

It’s Friday. It’s Cinco de Mayo. There’s tacos. There’s margaritas. Life is good. I like to keep my main dish for Cinco de Mayo simple and nourishing. Later today, my family and I will enjoy my Easy Vegan Quinoa and Black Bean Tacos for dinner with lots of veggie toppings and organic store bought salsa, yum! I am so excited to have created these Easy Vegan Quinoa and Black Bean Tacos for wellness website Kale.Life this week, and it’s a wonderful place to visit for healthy eating and lifestyle tips. Kale.Life has the freshest healthy living hacks to help people feel relaxed, nourished and fit every day. Tacos don’t have to be greasy and made with animals products. In fact, tacos taste phenomenal when they’re made with foods packed with protein and fiber, like beans and quinoa! Now it’s time for a dedication to tacos.

T: True to tasting delicious to the core

A: Always a YES to tacos no matter what

C: Crunchy and classic, never going out of style

O: Oozing flavors that are otherworldly

I couldn’t resist the poem, they’re just so delectable. You will truly enjoy with all of your heart (and stomach) these healthy, mouth-watering, “meaty”, and easy to make tacos.

What are your Cinco de Mayo plans?! I’d love to hear them. You can follow us on Instagram @ upbeetandkaleingit and kaledotlife to see what we’re up to 🙂

Enjoy your day my friends and remember that love is bringing someone tacos when they didn’t ask for any!

Thank you so much for sponsoring this post, Kale.Life!

Easy Vegan Quinoa and Black Bean Tacos
Serves 5
A delicious, hearty, healthy and super fun vegan taco recipe!
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Ingredients
  1. Blue Corn Tortillas (hard shell and I used Simple Truth brand)
  2. 5 tbsp extra virgin olive oil
  3. 4 cups cooked quinoa (follow directions on package for cooking)
  4. 1 can spicy black beans (use liquid do not drain)
  5. 1/2 cup vegetable stock
  6. 1/3 cup red onion
  7. 1 heaping tsp minced garlic
  8. 2 tbsp tomato paste
  9. 1 can tomato sauce
  10. 1 heaping tbsp chili powder
  11. Sea salt if wanted
Instructions
  1. Cook the quinoa according to package directions (will need 4 cups cooked).
  2. Add 5 tbsp olive oil to a pot and sauté the quinoa, black beans, red onion, and garlic on medium heat for 3 minutes (stir frequently).
  3. Then, add the tomato sauce, tomato paste, chili powder and sea salt and continue to stir frequently throughout cooking process.
  4. After a couple of minutes, add 1/2 cup vegetable stock. Cook for another 7-8 minutes.
  5. Total cooking time should be 12 minutes.
  6. Let taco meat cool for about 20 minutes, which will make the mixture thicker and perfect!
  7. Stuff taco shells with the mixture and top with your favorites!
Notes
  1. * I used a pot for cooking
  2. * Toasted my taco shells in oven before serving
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

20 Minute Hearty Vegan Sandwiches

20 Minute Hearty Vegan Sandwiches

20 minutes. Yep, that’s it! 20 minutes and you’ve got yourself a fantastic, filling, and yummy plant based meal sitting on your table. Oh happy day. Eating well is not always convenient but it’s important, and that’s why I love creating recipes that you can whip up in no time. My 20 Minute Hearty Vegan Sandwich filling tastes a lot like pizza sauce with mixed with mushrooms, bell peppers, tempeh, and pinto beans. Yay for fiber, protein, and deliciously bold flavors! You really can have it all.

This is a great meal to take to school or work. Also, I love 20 Minute Hearty Vegan Sandwiches because they’re filling!! It’s so important for me to make nutrient dense meals that are satisfying because if I don’t, then I’m prone to snacking on junk food. 

 

 

20 Minute Hearty Vegan Sandwiches
Serves 6
A deliciously filling vegan sandwich recipe that will be loved by all!
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Ingredients
  1. 1.5 large bell peppers
  2. 227 g mushrooms
  3. 16 g of tempeh
  4. 1/3 cup onion
  5. 1 can pinto beans (rinsed and drained)
  6. 3 tbsp coconut avocado oil blend for sautéing
  7. 1 can organic tomato sauce
  8. 1 cup vegetable broth (add more as needed)
  9. 1 tbsp Italian seasoning
  10. 1/4 tsp sea salt
  11. dash of nutmeg
  12. Fresh chopped cilantro if wanted
Instructions
  1. Cut the veggies and tempeh into small pieces.
  2. Saute the veggies and tempeh in the avocado coconut oil blend on medium heat for a few minutes (sautéed mine for 3 minutes). Stir often.
  3. Then, add the tomato sauce, vegetable broth, and spices.
  4. Cook the mixture on medium heat for another 17 minutes and stir periodically.
  5. Add the cilantro at the end.
  6. Top your favorite bread with the mix and enjoy as an open or closed sandwich!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
No Bake Vegan Carrot Cupcakes

No Bake Vegan Carrot Cupcakes

Friday and cupcakes?!?! I can’t contain my excitement. The weekend+ tasty vegan treats = pure bliss. Earlier this week, my man and I were craving something sweet after dinner but we didn’t want to buy anything premade because many times, store-bought desserts are loaded with yucky ingredients. I just happened to have dates and carrots in my fridge, and coconut flour in my pantry, so voila! Easter is this weekend and No Bake Vegan Carrot Cake Cupcakes are PERFECT for dessert. These gems are sweet, beyond delicious, easy to make and you can pronounce every ingredient :).

Let’s talk about the beloved frosting. I wish I could fully express my fondness for the “cream cheese” frosting. Between the soaked cashews, dates, and vanilla almond yogurt, you’ll be putting a dollop of this stuff on everything from donuts to oatmeal. 

That bite!!!

No Bake Vegan Carrot Cupcakes
Serves 8
A clean and easy no bake carrot cake cupcake recipe!!
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Ingredients
  1. Cupcake Ingredients
  2. 1 cup pitted dates ( I used Pitted Deglet Noor Dates)
  3. 1 cup finely grated carrots (packed down)
  4. 1 cup raw cashews
  5. 4 tbsp coconut flour
  6. 2 tbsp peanut butter (I used Earth Balance Natural Peanut Butter and Flaxseed Crunchy)
  7. 2 tbsp avocado oil
  8. 1 tsp cinnamon
  9. 1 tsp fresh lemon juice
  10. Cupcake Frosting Ingredients
  11. 1/2 soaked raw cashews (soak overnight)
  12. 1/2 cup yogurt (I used Amande Plain)
  13. 5 dates (Pitted Deglet Noor Dates)
  14. 1/2 tsp cinnamon
Instructions
  1. Process the carrot cupcake ingredients in a food processor until everything is well-combined (refer to pictures for what texture should look like).
  2. Fill baking cups with cupcake filling and the "dough" should yield 8 small cupcakes.
  3. Place the cupcakes in the fridge and let them set overnight.
  4. In the morning, combine cupcake frosting ingredients in a nutribullet and process until a cream and smooth consistency forms.
  5. Top the cupcakes with the frosting, pop them in the fridge for about 30 minutes and then enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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