logo
Food Advertising by
Baked Veggie Cakes

Baked Veggie Cakes

Raise your hand if you like easy recipes that you can make ahead of time! I’m raising my hand high. Preparing these simple yet hearty Baked Veggie Cakes is truly a piece of cake. When you get home from work/school, you should be able to sit back, relax, and watch Netflix instead of cook. Life has been crazy busy lately and I’m not going to lie, I haven’t had much motivation to meal prep. Do you ever have those days (or weeks) when you just don’t want to cook and crackers & hummus sounds like a perfectly balanced meal? Even though preparing ahead of time can be a chore, I never regret it. If I don’t have clean food ready to go, I know that I’m more likely to nosh on processed junk. Needless to say, I’m so glad that I made these clean little gems earlier this week, even though they’re all gone now (brb crying).


I made these cakes with minimal ingredients that make you feel oh so good while you eat them AND after as well. Green bell pepper and mushrooms pair so well together, the flavors are out of this world. Also, I’ve been eating A TON of mushrooms lately (hello vitamins and minerals). Is anyone else obsessed? 


Just to let you know, Baked Veggie Cakes taste divine with like 4385729 lbs of hummus on top. Have a great weekend!

Baked Veggie Cakes
Yields 11
Easy, hearty, and delicious vegan Baked Veggie Cakes
Write a review
Print
Ingredients
  1. 1 can chickpeas (rinsed and drained)
  2. 1/3 cup organic extra virgin olive oil
  3. 4 tbsp gluten free flour (I used Bob's Red Mill brand)
  4. 3 small cloves of garlic
  5. 1/2 tsp dried thyme
  6. 1 tbsp stone ground mustard
  7. Sea salt and pepper to taste
  8. 8 oz portobello mushrooms cut into small pieces
  9. 1 large green bell pepper cut into small pieces
  10. 1 tbsp chopped basil leaves
Instructions
  1. Preheat oven to 350 degrees.
  2. Combine the chickpeas, extra virgin olive oil, gluten free flour, garlic, dried thyme, stone ground mustard, and sea salt/pepper in a food processor until a smooth consistency forms.
  3. Then, transfer to a bowl and mix in the basil and vegetables with a fork.
  4. Lightly grease a baking tray and form dough into medium sized balls.
  5. Bake at 350 degrees for 40 minutes.
  6. Allow cakes to cool for at least 20-30 min.
  7. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Quick and Easy Pasta Salad

Quick and Easy Pasta Salad

Hiiii! Wowza, it’s been a long time since I’ve added any recipes to the blog. Oops, sorry guys! I have been focusing a lot on posting quick and easy recipes on my Instagram, so don’t forget to check it out. So0o0o0o, it’s September, how crazy is that? This summer flew by and now it’s time to get back to being a serious a student (*cries). Getting back into studying and going to class also means that healthy and easy recipes are more necessary than ever. My Quick and Easy Pasta Salad is a great meal to take to school/work for lunch or dinner. It’s a portable dish packed with a lot of nutrient-dense foods, ya know, the types that fuel your brain. Most importantly, the dressing is divine! I carefully crafted this dressing to ensure that it not only tastes magical, but also that it’s made with REAL ingredients. Forget those store-bought dressings, this will be on repeat in your household.

Oh my GOODNESS. The dressing. I don’t know what to say, I’m speechless.

Good luck to all of my fellow students 🙂 Don’t forget to take care of yourself, study hard, and also enjoy life outside of school. Also, don’t forget to eat alllllll of the veggies!

Quick and Easy Pasta Salad
Serves 4
Write a review
Print
Ingredients
  1. 8 oz noodles ( I used Banza chickpea noodles)
  2. 4 cups broccoli florets
  3. 1 can rinsed and drained chickpeas
  4. 1 can rinsed and drained ripe sliced black olives
  5. 1 red bell pepper cut into small pieces
  6. Sauce
  7. 1/3 cup avocado oil
  8. 3 tbsp plain hummus ( I used Cedar's Original)
  9. 1 tbsp organic stone ground mustard
  10. 2 tbsp filtered water
  11. 1 medium clove of garlic (minced)
  12. Fresh chopped basil
  13. Sea salt and pepper to taste
Instructions
  1. Boil the noodles according to package directions.
  2. Steam 4 cups broccoli florets until tender.
  3. Whisk dressing ingredients in a bowl until a smooth and creamy consistency forms.
  4. Add all ingredients to a large bowl and mix.
  5. Serve warm or cold!
Notes
  1. Serves 4-6 depending on portion size
UpBeet and Kaleing It http://upbeetandkaleingit.com/
What I Ate in a Day: Weekend Eats

What I Ate in a Day: Weekend Eats

Sometimes the weekend is all about work and there’s not much time for fun, but sometimes it’s all about stuffing your face with your favorite eats and having a great time. Well, I’m trying to make my weekends more full of the latter. My fiancĂ© and I LOVE to go to Ann Arbor on Saturdays and enjoy some delicious vegan eats. He isn’t vegan but he tries to eat vegan food as much as possible for me, which I really appreciate (love you Marky). When I first wake-up, usually I have half of a kombucha. In terms of flavors, I alternate between trilogy, gingerade, lavender, and cosmic cranberry. Kombucha is my favorite drink in the world and it’s unusual for me to go more than a few days without one. Also, I did have a coffee later on but forgot to take a picture of it because coffee in a mug is kind of boring. 

Ah, next up was Fred’s for a late breakfast. The space is seriously gorgeous and it’s aesthetically pleasing with all of the white, gray, and other light colors that compliment natural light. A food blogger’s dream! I got a green smoothie and my man got a chocolate protein smoothie and he loved it! If it’s difficult to get your significant other to emulate your healthy eating habits, encourage them to try smoothies packed with nutrients. Also, I ordered a fabulous veggie burger and it was a beautiful pink color (insert heart eyes emoji). The burger was topped with some kind of avocado sauce and I died and went to avo heaven.

Ooooooh and then I had a raspberry cupcake. It was the best vegan cupcake that I’ve ever had. Vegan cupcakes can be off when it comes to texture, taste, and sweetness, but not this one, it was uber delicious.

Next we did some shopping at cute little boutiques. There are soooo many great shops and fun things to do in Ann Arbor, I highly recommend visiting. After a ton of walking, we were ready for some green juice and in my fiancĂ©’s case, coffee. I got a green juice with no fruit in it. Normally, I order green juice with just veggies to avoid the boatload of sugar that comes in fruit juice. Also, I think that green juice easier to digest. 

Then we walked around some more. If you follow me on Instagram, you know that I have quite a large appetite, so it wasn’t long before I was hungry again. This time, we craved salads. Good thing that Salads UP was right down the street from us. We created our own vegan salads that were packed with veggies, tofu, and beans! YUM.

Sadly, there is not a Whole Foods in Toledo, so I drive to Ann Arbor to buy some of my favorites that aren’t available in the 419. The drive is not bad at all and it’s worth it so that I can buy gut shots, quality vegan cream cheese, and dive into the Whole Foods buffet. The random yet amazing dinner that I ate is pictured below. Of course I did not drink that whole gut shot bottle, I just took one little shot before dinner! Ummmm Whole Foods sushi is life and I dipped the pieces in vegan chive cream cheese, UNREAL.

 Thank you Fred’s and Salads UP for accommodating our meals. Have a great week my foodie friends!

 

Vegan Pasta With Spicy Peanut Sauce

Vegan Pasta With Spicy Peanut Sauce

TGIF!! Vegan Pasta With Spicy Peanut Sauce is the ultimate Friyay recipe. Everyone needs a little spice in their life, so let me present to you the yummiest spicy peanut sauce with the perfect amount of heat. Personally, I adore hot sauce, and I always look at the ingredient list on the bottles because some of them have questionable ingredients. When I discovered Melinda’s, my spicy little soul couldn’t have been happier because the sauces are AWESOME. No lie, the Original Red Savina Pepper Sauce is the best hot sauce I’ve ever cooked with because it tastes real. Melinda’s comes in different heat levels and varieties, so I was happy to find a heat level that’s right for me. I’m looking at you, Original Red Savina Pepper Sauce! A little bit of this deliciousness goes a long way for me.  


 If you want to win over your fam and friends at a Fourth of July barbecue, bring them this perfectly spicy pasta as a side dish. Warning: this will be eaten quickly and you will not have leftovers. The recipe yields a pretty large serving and my mom, dad, and fiancĂ© cleaned their plates. Next thing I knew, there was nothing left in the pan (insert tears streaming down face emoji).

 

Bok choy, portobello grill caps, and broccoli pair very nicely with the spicy peanut sauce but other veggies would work just as well! The sauce is versatile and it would truly taste amazing on a piece of toast. New avocado toast breakfast recipe? YES.

Thank you Melinda’s for sponsoring this post and showing us what real hot sauce should taste like!

Vegan Pasta With Spicy Peanut Sauce
Serves 5
A delicious veggies and pasta with spicy peanut sauce recipe!
Write a review
Print
Ingredients
  1. 8 oz noodles of choice (I used a quinoa corn blend)
  2. 6 oz Portobello grill caps (two huge portobello mushrooms sliced)
  3. 1 head broccoli (cut into small florets)
  4. 1 bunch bok choy (cut into small strips)
  5. 1/4 cup extra virgin olive oil
  6. 1/2 cup water
  7. Sauce Ingredients
  8. 1/3 cup peanut butter (smooth kind)
  9. 4 tbsp coconut aminos
  10. 4 tbsp filtered water
  11. 1 glove minced garlic
  12. 1.5 tsp Original Red Savina Pepper Sauce or however much you want!
Instructions
  1. Cook pasta according to package directions.
  2. In a large pan, sauté the vegetables in extra virgin olive oil for about five minutes.
  3. Then, add 1/2 cup water and cook veggies for another 7 minutes (total of about 12 minutes). Stir fairly often.
  4. For the sauce, whisk all ingredients together in a bowl until a smooth and creamy consistency forms.
  5. Combine the pasta, vegetables, and sauce & enjoy!!
Notes
  1. Serves 5-8 depending on whether it's a main or side dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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 fiancĂ© 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
Write a review
Print
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!
Write a review
Print
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/
Page 1 of 712345...Last »