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Vegan Pasta With Veggies & Creamy Cashew Sauce

Vegan Pasta With Veggies & Creamy Cashew Sauce

Welcome to my Meatless Monday pasta partaaaay, so nice of you to join! It’s a new week, which means you can hit the reset button if you’ve gone off track with your diet and need to start over! No worries, I’ve got you covered. My Vegan Pasta With Veggies & Creamy Cashew Sauce is packed with healthy carbs, hearty plants, and even protein! Kickstart your healthy eating habits with foods that make you happy (pasta). I’m all about eating an abundance of plants but I’m also not afraid of carbs, at least not when they’re nutritious ones like brown rice pasta. Also, are you wondering what this creamy luscious sauce is? It’s just soaked and drained cashews with garlic, unsweetened almond milk, nutritional, yeast, salt, and pepper. Yep, I keep things easy around here at upbeetandkaleingit. Now, let’s see some pictures of this mouthwatering masterpiece. 



There are lots of veggies that you could use in this dish! The sauce is really mild, so pretty much anything goes. I chose peas for a little sweetness, cherry tomatoes for a hint of tartness, and mushrooms for their “meaty” texture.





Vegan Pasta With Veggies & Creamy Cashew Sauce
Quick and easy pasta dish with vegetables and a creamy cashew sauce
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  1. 5 oz cherry tomatoes (I cut the tomatoes in half)
  2. 8 oz baby portobello mushrooms
  3. 1/2 cup frozen peas
  4. 1 can garbanzo beans
  5. 4 tbsp avocado oil for sautéing
  6. Salt and pepper to taste
  7. Sauce
  8. 1.5 cups soaked and drained raw cashews (soak at least 1 hr)
  9. 1 cup unsweetened almond milk
  10. 1 clove of garlic
  11. 4 tbsp nutritional yeast
  12. Salt and pepper to taste
  13. Pasta
  14. 16 oz package of brown rice pasta (I used fusilli)
  1. Combine the Cashew Sauce ingredients in a nutribullet until a smooth consistency forms.
  2. Cook the pasta according to package directions.
  3. Saute the vegetables and garbanzo beans in 4 tbsp of avocado oil for 8 minutes on medium heat.
  4. Drain the pasta, combine it with the veggies and mix in creamy cashew sauce.
  5. Add more nutritional yeast at the end if wanted and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Pizza With Homemade Basil Cashew Spread

Vegan Pizza With Homemade Basil Cashew Spread

Happy #Meatless Monday, my keen believers in the power of plant based pizza! It’s just pizza party central over here @ upbeetandkaleingit.com lately! But that’s fine with me because vegan pizza gives me life. You may want to also check out my previous pizza post, Easy Vegan Pumpkin Pizza, which I must say is fall flavor heaven. Today, I present to you Vegan Pizza With Homemade Basil Cashew Spread. I mean, why not enjoy yourself and indulge in an easy to make + guilt-free pizza with a sweet and tart tomato paste elevated by sun-dried tomatoes. Ah but wait, there’s not just one exceptional sauce on this pizza, there’s two, and two is better than one. I’m talking BASIL CASHEW SPREAD. Sometimes, I just eat the spread all by itself because it’s that magical ladies and gents, but still, everything tastes better with pizza crust. I assure you that you’ll fall in love with this healthy pizza lover’s dream and never want cheese pizza again! 

Somewhat of a lonely pizza without the ever so pretty limeish/pastel green basil cashew spread. The sun dried tomato paste and cashew spread need each other-sort of like peanut butter and jelly. One’s not as fun without the other!

Of course I have to top my pizza with avocado because if you’re an avid upbeetandkaleingit follower, you know how I feel about avocados. Side note: this pizza tastes amazing at room temperature and it’s still perfect when served cold. However, I usually eat it at room temp.

Vegan Pizza With Homemade Basil Cashew Spread
A healthy vegan pizza recipe bursting with bold flavors
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  1. 1 package of pizza crust ( I used Bob's Red Mill Gluten Free Pizza Crust Mix)
  2. Tomato Paste Sauce
  3. Two 6 oz cans of organic tomato paste
  4. 1/3 cup sun dried tomatoes (chop into small pieces)
  5. Salt and Pepper to taste
  6. Basil Cashew Spread
  7. 1.5 cups soaked and drained cashews (I used roasted and unsalted cashews and soaked them for 8 hours)
  8. Handful of fresh basil leaves
  9. 1/3 cup unsweetened almond milk
  10. 1 tbsp nutritional yeast
  11. Salt and pepper to taste
  1. For the Basil Cashew Spread, add all ingredients to a nutri bullet and process until a smooth and creamy consistency forms.
  2. Chop the sun dried tomatoes into small pieces and combine them with the tomato paste along with light salt and pepper if wanted.
  3. If you use Bob's Red Mill Gluten Free Pizza Crust Mix, make the pizza dough according to the package directions.
  4. Spread out pizza dough on parchment paper lightly greased with extra virgin olive oil (I used my hands and made one medium-large pizza)
  5. If using Bob's Red Mill Gluten Free Pizza Crust Mix, bake only the pizza dough with no sauces for 25-28 minutes at 400 degrees straight through instead of 425 degrees like the package says.
  6. Let the pizza cool down and then add both of the sauces & top with avocado if you'd like!
  7. Enjoy!
  1. I baked my pizza for 28 minutes- I like the crust a bit crunchy!
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. 


 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.


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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  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
  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!


    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. 



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



Vegan Mexican Pasta Skillet
Serves 8
A healthy vegan pasta dish!
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  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
  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!
  1. This recipe will serve 6-8 people depending on portion size.
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

Good morning to all of my plant-loving friends! I’m so glad that you stopped by my blog this fine Friday morning. Today, I’m here to talk about what kinds of foods I pack for a day of school. The meals and snacks you’re about to see are for a day that starts at 10 am and goes until 9:30 pm. Sounds so fun right?! It’s hard enough to simply get through a day of school, pay attention in long lectures, and then complete your assignments for the next day. Eating healthy and wholesome foods can be at the very back of a student’s mind. I’m not going to lie, some days I don’t have the time to care about what exactly I’m eating but overall, I do a really good job of preparing nourishing eats. Let’s get started!


Breakfast was a blueberry and avocado smoothie, which may sound kind of weird but if you follow me on Instagram, you know that I put avocado in all of my smoothies. I add a little bit of avocado because it’s high in the good fat and makes the smoothie creamy. So what’s in this pink/purpley gem? 3/4 cup frozen blueberries, 2 pitted dates, 1/2 small avocado, and 1.5 cups of unsweetened vanilla almond milk. I slurped this down right before leaving for class but sometimes, I bring oatmeal to go if eating breakfast at school is necessary. May I also recommend my Dark Chocolate Breakfast Shake?

I got hungry in between breakfast and lunch, so it was time for a snack. Bring a couple pieces of fruit with you to school in case you get hungry between classes. I brought a peach and banana and chose to snack on the banana. The peach was saved for my breakfast this morning (smoothayyy bowl). 

LUNCH TIME. Oh my goodness, I am hungry by the time lunch comes around. Lunch included a sandwich, which I highly recommend packing because sandwiches are portable and don’t take up a lot of room. The sandwich was stuffed with hummus, cucumbers, arugula, and spinach. Ezekiel bread is my go to-check it out. 1/3 cup of cashews are great because they’re filling and strawberries just because I love them.

Snack time was around 4:30 and snack bars are life savers. Pure organic is a yummy brand and I love the vanilla almond flavor.

And then there’s dinner. How delish! If you have night classes, you’re definitely going to want a filling dinner. I adore Basmati Rice, roasted veggies, and 1/2 of a small avocado. The veggies and rice are super easy to prepare ahead of time and you can make a lot at once, which will provide you with a few meals. In case you’re wondering, I sprinkle my avocados with lime juice. 

Hopefully this helps and inspires you to make your school meals as healthy as you can!

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