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Easy Vegan Bolognese

Easy Vegan Bolognese

Are you ready for this? Easy Vegan Bolognese is by far the yummiest pasta dish I’ve ever made and it’s super simple in the best of ways. Who needs meat when you can make a filling and delectable sauce that emulates the texture and flavors of the original dish. Lentils and mushrooms have been two of my favorite foods since going vegan quite some time ago. Using mushrooms and lentils together creates a wonderful “meaty” texture and pairs perfectly with a basic tomato sauce. Everyone will adore Easy Vegan Bolognese! You can choose whatever kind of pasta you like but I think yellow lentil spaghetti and chickpea pasta are healthier options that taste amazing.

This is what the lentils and mushrooms mix should look like right before you add the canned tomato sauce. Yummmm.

Easy Vegan Bolognese
Serves 4
A hearty and delicious vegan pasta sauce dish!
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Ingredients
  1. Sauce
  2. 2 cups cooked large green lentils
  3. 6 oz large portobello mushroom caps cut into small pieces
  4. Minced garlic (1 large clove)
  5. 4 tbsp extra virgin olive oil
  6. 1 can (15 oz) tomato sauce (I used Kirkland organic)
  7. 1/4 tsp onion powder
  8. Sea salt and pepper to taste
  9. Fresh basil if wanted
  10. Pasta
  11. I used 8.8 oz yellow lentil pasta
Instructions
  1. Boil lentils in water until tender (follow package directions).
  2. Sauté the cooked lentils, mushrooms, garlic and seasoning in 4 tbsp olive oil on medium heat for 4-5 minutes (stir often).
  3. Lower heat to medium-low and add the tomato sauce.
  4. Cook the bolognese sauce for another 7-8 minutes until the sauce is thick (stir fairly often).
  5. Boil noodles according to package directions, top with bolognese sauce and fresh basil.
  6. Enjoy!
Notes
  1. Serves 3-4. If you want large portions then 3!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Farro & Cashew Pesto

Farro & Cashew Pesto

Helloooo! Happiest of Thursdays! It’s a casual 20 degrees here in paradise aka Ohio and that means I’m making all of the nourishing savory dishes that warm up my soul. Many people have been asking me for this recipe and I am so excited to finally present it to you! I chose farro because I really enjoy the taste and texture. It’s chewy and has a hint of nutty flavor. Ah, it really is the best. The star of this show is indeed the Cashew Pesto. You will not be able to stop eating it by the spoonful! What’s the key ingredient? Bob’s Red Mill Nutritional Yeast! If you follow my Instagram, you probably know that I use nutritional yeast in s0o0o many dishes. I absolutely love Bob’s Red Mill Nutritional Yeast and it’s one of my favorite ingredients to work with, particularly for cashew based sauces. You can sprinkle more on the finished product for extra nutty flavor. Ummm, parmesan whoooo? Also, you can use nutritional yeast in a variety of recipes-I’m talking salad dressings, most pasta sauces, vinaigrettes and avocado toast, to name a few goodies. Farro & Cashew Pesto is a mouthwatering main/side dish that everyone will enjoy and it’s versatile. If you don’t like the veggies and greens I used, then add your own twist :).

Doesn’t it look fantastic? The creaminess level of the sauce is unreal!! My whole family enjoyed Farro & Cashew Pesto, which is always a great sign. They’re not vegan, so anytime they clean their plates, the recipe is a great success. I took leftovers to work with me and honestly, the flavors tasted even better the next day!

Let me know if you can’t get enough of the Cashew Pesto, I’m tellin’ ya, it’s addicting.

 

Thank you to Bob’s Red Mill for sponsoring this post and supporting upbeetandkaleingit!

Farro & Cashew Pesto
A nutritious and delicious main or side dish paired with the most delectable Cashew Pesto sauce!
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Ingredients
  1. 3 cups cooked farro
  2. 6 oz portabella caps-sliced
  3. 10 oz organic grape tomatoes
  4. 3 handfuls of spinach
  5. 3 tbsp avocado oil or olive oil for sautéing
  6. Sauce Ingredients
  7. 2/3 cup raw cashews soaked in water, rinsed and drained
  8. As much fresh basil as wanted
  9. 3 tbsp nutritional yeast
  10. 3 small garlic cloves or however much wanted
  11. 1 tbsp fresh lemon juice
  12. 1/3 cup filtered water
  13. Sea salt and pepper to taste
Instructions
  1. Soak raw cashews in warm water for a couple of hours, rinse and drain.
  2. Cook farro according to package directions.
  3. Saute the sliced portabella caps, grape tomatoes and spinach in avocado oil on medium heat for 10 minutes.
  4. For the sauce, add all ingredients to a nutribullet or blender and blend until a smooth consistency forms.
  5. Combine the veggies, farro and sauce and enjoy!!
Notes
  1. Serves 4-5 depending on serving size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Herb-Roasted Potatoes

Herb-Roasted Potatoes

Happiest of holidays everyone! Wow, the time has flown by. I hope that you have had the most wonderful holiday season! Whoooooo loves holiday food? I hope you’re ready for the roasted potatoes of your side dish dreams. Sorry for getting this recipe to you a little bit late but it’s better late than never. Herb-Roasted potatoes are so easy to make that if you wanted them on your Christmas table spread, you could whip this up in no time. Herb-Roasted Potatoes were gone in my house within a day, which is always a great sign. I could seriously eat these potatoes like popcorn, it’s hard to stop because they’re THAT good. Do you prefer your potatoes super crispy or on the softer side? They are cooked to perfection and the texture is in between crispy and soft, so you basically get the best of both worlds. 

I sort of have an obsession with ketchup, that stuff goes on everything from vegan Mac n cheeze to potatoes to avocados. The avocado/ketchup mix might sound a little odd but if you mix it with some quinoa, YUM. Back to the potatoes now. Ketchup would be an excellent condiment but the potatoes are perfectly delicious as they are.

Have a wonderful weekend and enjoy this happy time of year with your loved ones. I’m super excited for the Christmas Eve parties tonight and can’t wait to see my family and eat fabulous vegan food. Now it’s time to make some stuffing. Bye friends!

Herb-Roasted Potatoes
Serves 6
A delicious and healthy side dish that's perfect for any occasion!
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Cook Time
55 min
Cook Time
55 min
Ingredients
  1. 3 lb bag of organic red potatoes (cut each potato into pieces of 8 or 12 if they are large)
  2. Juice of 1 medium lemon
  3. 1/2 cup extra virgin olive oil ( I used Greek)
  4. 3 tsp Organic Dijon Mustard
  5. 2 tbsp fresh chives
  6. 2 tbsp fresh dill
  7. Sea salt and pepper to taste
Instructions
  1. Preheat oven to 375.
  2. Mix the lemon juice, olive oil, dijon mustard, chives and dill in a bowl until fully combined.
  3. Pour the dressing over the potatoes on a baking tray and mix everything together so that potatoes are fully coated.
  4. Bake the potatoes for 20 minutes and then remove from oven and flip/toss with a spatula.
  5. Place the potatoes back in the oven for another 25 minutes. Remove from oven again and toss with a spatula.
  6. Bake for another 10 minutes.
  7. Enjoy
Notes
  1. This will serve between 6-8 people as a side dish depending on serving size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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
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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
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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 fiancé 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 fiancé’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!

 

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