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Healthy Homemade Vegan Pizza

Healthy Homemade Vegan Pizza

Happy #MeatlessMonday! Guess what time it is? It’s pizza partaaaay time. It’s a vegan pizza party (of course) filled with lots of plants, uber fabulous homemade pizza crust, refreshing pesto, marinara sauce, and a basil cashew cream sauce you probably daydream about. So I thought about buying premade crust but changed my mind about a minute later. Homemade anything is best and this crust is very easy to make. You can see just how perfect crust’s texture is in the pictures below! I bought jarred organic marinara sauce and I made the pesto and cashew cream from scratch, but don’t be intimidated because both are sooo easy to make. Healthy and Homemade Vegan Pizza was a huge hit with my family. It’s even approved by my carnivorous brother. The marinara and pesto sauces are a wonderful pairing and bursting with flavor, but the cherry on the cake is the basil cashew cream. If you want to make the fam a decadent, healthy, homemade and plant-based dinner, my vegan pizza is the perfect recipe for you.

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You guysss, I’m so excited about this recipe. My Healthy Homemade Vegan Pizza is the perfect crowd pleaser for a dinner party! People won’t even realize that it’s healthy because the flavors are so bold and mouthwatering. 

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This is what your crust should look like before you bake it. First, you’ll pop it in the oven for 15 minutes and then take it out, put on the toppings, and bake another 20 minutes. Then, perfection is achieved.

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Healthy Homemade Vegan Pizza
Serves 4
A delectable homemade vegan pizza recipe
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Cook Time
35 min
Cook Time
35 min
Ingredients
  1. Crust
  2. 1 cup Quinoa Flour
  3. 1 cup White Rice Flour
  4. 1 and 1/4 cups Brown Rice Flour
  5. 1/2 tsp aluminum free baking powder
  6. 1 and 1/3 cups warm water
  7. 3 tbsp extra virgin olive oil
  8. 1/4 tsp garlic powder
  9. 1 tsp dried oregano
  10. 1 tsp dried basil
  11. Salt and pepper to taste
  12. Premade marinara sauce for topping
  13. Pesto
  14. 1 cup fresh basil leaves
  15. 1/3 cup extra virgin olive oil
  16. 1/2 tsp minced garlic
  17. Basil Cashew Cream Sauce
  18. 1 cup soaked cashews (soaked in water for at least 2 hours)
  19. 1/4 cup fresh basil leaves
  20. 1/4 cup unsweetened almond milk
  21. 1/4 tsp minced garlic
  22. Salt and pepper to taste
  23. Toppings
  24. 1 small zucchini
  25. 4 oz baby bella mushrooms
  26. 1 yellow bell pepper
Instructions
  1. For the basil cashew cream sauce, drain the cashews that have been soaking in water. Add the cashews and other cashew cream ingredients to a nutri bullet and process until a creamy consistency forms.
  2. Then, add the cashew cream to a decorating bag if wanted for topping.
  3. Next, for the pesto sauce, combine the ingredients in a nutri bullet for a few seconds.
  4. To make the crust, combine the dry ingredients in a large bowl and then add the wet ingredients and spices. Mix until the dough is fully combined. The dough will be slightly sticky.
  5. Pre heat the oven to 375 degrees.
  6. Add the pizza dough to a baking tray lined with parchment paper and lightly grease under the parchment paper and on top with extra virgin olive oil.
  7. Use your hands to spread it out. Working from the center, push the dough outward until it's about 1/4 of an inch thick.
  8. Bake the crust for 15 minutes at 375 degrees. Remove from oven after 15 minutes. First, spread the pesto, then add a layer of marinara sauce and top with vegetables.
  9. Bake for another 20 minutes.
  10. Let the pizza cool before adding the basil cashew cream sauce.
  11. Enjoy!
Notes
  1. After the pizza cooled, I added fresh arugula.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Avocado & Bean Open-Faced Sandwich

Avocado & Bean Open-Faced Sandwich

Hello hello helloooo! It’s time for my four favorite things in the whole wide world to come together as one. I’m talkin avo, cashews, beans, and bread. But wait, this is even better than just plain ole avocado toast (gasp, the impossible happened). Yep, it’s not the ordinary avocado toast you see on my Instagram like once every other day, this is an Avocado & Bean Open-Faced Sandwich bursting with all kinds of magical flavors. You don’t need to be a vegan to enjoy my sandwich. You just need to be a human that loves good clean food. And avocados. You have to love avocados, but who doesn’t??

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I tasted fresh oregano for the first time the other week and I think that it’s an amazing herb. It’s refreshing and mild in flavor, thus, perfect for an avocado spread. Roasted cashews add the perfect crunch amongst a sea of creamy goodness.

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I used Ezekiel bread for my open-faced sandwiches but use whatever type of bread you’d like! Enjoy this fabulous and easy recipe for breakfast, lunch, or dinner. My Avocado & Bean Open-Faced Sandwiches are satisfying, wholesome, easy, and beyond scrumptious. 

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Avocado & Bean Open-Faced Sandwich
Serves 6
A healthy and nutritious open-faced sandwich recipe.
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Ingredients
  1. 1 cup roasted cashews
  2. 2 medium ripe avocados
  3. 1/4 cup chopped onion
  4. 1 can rinsed and drained cannelleni beans
  5. Juice of 1 small lime
  6. 1 tbsp olive oil
  7. 1 tbsp chopped fresh oregano
  8. 1/4 tsp garlic powder
  9. Salt and pepper to taste
Instructions
  1. Mash the avocado with a fork and then mix in the juice of one small lime.
  2. Then, lightly mash in the cannelleni beans.
  3. Next, add the onions, olive oil, and spices.
  4. Combine the ingredients until a creamy mixture forms.
  5. Fold in the cashews.
  6. Add the mixture on top of bread and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Vegan Avocado Pasta

Easy Vegan Avocado Pasta

Helloooo! It is the weekend, which is a glorious thing. Hopefully you have some fun recipes lined up! If you’re still searching for something extraordinary yet quick and easy, you came to the right food blog. What is life without pasta? Particularly, Tolerant Organic Red Lentil Penne. Let me tell ya, this is the type of pasta you feel good about eating! I mean, it’s made from legumes and contains 21g of protein, how fantastic. My creamy Easy Vegan Avocado Pasta is a wholesome recipe that takes your tastebuds for a crazy ride to Flavor Town (Guy Fieri reference for all my avid Food Network followers). And I know I know, making an awesome pasta dish can be super time consuming.  Work, school, kids and just LIFE prevent a lot of us from spending time in the kitchen. Well, if you have 15 minutes to spare, you can have a fabulous, filling and nutritious meal made for your family. Between the Organic Red Lentil Penne Pasta and the smoothest, creamiest avocado sauce, your tastebuds and stomach will thank you.

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Have you ever seen such a pretty orangey, greenish, creamy blend of goodness in your whole life?

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Find me on Instagram, Twitter, and Pinterest (upbeetandkaleingit) and tag me with your recreations!

This post is sponsored by Tolerant. 

Easy Vegan Avocado Pasta
Serves 4
A quick and easy vegan pasta dish with creamy avocado sauce!
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Ingredients
  1. Pasta
  2. 1 box of Tolerant Organic Red Lentil Pasta (12 oz)
  3. Sauce
  4. 2 small avocados
  5. 1 small clove of garlic
  6. 5 tablespoons extra virgin olive oil
  7. 3 tablespoons nutritional yeast
  8. 1/4 tsp onion powder
  9. Salt and pepper to taste
Instructions
  1. In a food processor, combine sauce ingredients until a smooth and creamy texture forms.
  2. Cook the pasta according to directions on box.
  3. Drain the pasta and add the sauce to it while its warm.
  4. Mix together and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Sweet Pepper & Tomato Soup

Sweet Pepper & Tomato Soup

You know what FriYAY means? I have a phenomenal soup recipe for you to try! My Sweet Pepper & Tomato Soup is delectable and super good for you. It’s made of mini sweet peppers, fresh tomatoes, red onions, vegetable stock, tomato sauce, and some spices. Yep, it’s just that easy and wholesome. In my opinion, the best part about Sweet Pepper & Tomato Soup is that it doesn’t need any added salt! That’s right, there is no added salt in my recipe and you’d never know the difference. My soup is the kind of meal that just warms your soul and makes you feel healthier after you eat it. You’ll truly love this creamy and nutritious recipe.  

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Ah, there’s nothing like a fabulous pot of soup that the whole fam will absolutely love!

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Hopefully I’ve convinced you to make this simple yet mouthwatering culinary masterpiece. Tag me with your pics! Upbeetandkaleingit is on Instagram,Twitter, and Pinterest- username upbeetandkaleingit, of course 🙂

 
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Sweet Pepper & Tomato Soup
Serves 4
An easy and healthy vegan soup packed with veggies!
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Cook Time
1 hr
Cook Time
1 hr
Ingredients
  1. 32 oz + 1 cup vegetable stock
  2. 2 cans 15 oz of tomato sauce
  3. About 14 mini sweet peppers
  4. 4 medium sized red tomatoes
  5. 1/2 cup red onion
  6. 1 tsp dried basil
  7. 1/2 tsp onion powder
  8. 1/2 tsp garlic
  9. 1 tsp Italian Seasoning
  10. Dash of oregano
  11. 4 tbsp olive oil for sautéing
Instructions
  1. Chop the vegetables and then sauté the red onions in 4 tbsp of olive oil in a medium to large sized pot on medium heat for a couple of minutes. Then, add the peppers, tomatoes and spices and sauté the ingredients for 2-3 more minutes before adding the liquids.
  2. Let the soup cook on medium-low heat for an hour.
  3. Allow the soup to cool down before puréeing it in a blender.
  4. Serve and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Caesar Salad

Vegan Caesar Salad

Howdy! I hope that your week went well. Yay for FriYAYYY (the best day of the week). Do you have any fun recipes you’re making this weekend? I’d love to hear them! If you don’t have any food making plans, perhaps this new recipe of mine will change your mind. Who wouldn’t want a fantastic and creamy Vegan Caesar Salad made with crunchy red bell peppers, marinated artichokes and hearty chickpeas that you find in your dreams. I’m kind of drooling at this point.

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Since adopting a plant-based diet, I’ve spent a lot of time recreating some of my favorite dishes that contain dairy products. I often find that the vegan version tastes way better than the original, i.e. my Vegan Caesar Salad. The dressing is absolutely phenomenal. The nuts (cashews) make it super thick and the texture should look like the image below. 
IMG_6904As I made this delectable dish, I was wondering who first decided to combine leafy greens with some type of dressing whether it be creamy or a vinaigrette. So, not to give you a history lecture or anything but I think it’s so cool that my Ancient Greek ancestors started the salad trend. Ok fine, so the Romans were in on it too. And then there was also Mary Queen of Scots. She was known to eat boiled celery root over over greens topped with a creamy mustard dressing. Fast forward to the 19th century and the land of dreams (USA) was making mixed green salads mainstream. Ah, so that’s how Victorian women maintained such slender frames. Anyways, enough with the history of salads. As summer approaches and the weather gets warmer, my Vegan Caesar Salad is perfect for dinner on the patio on a calm summer night. So, grab a big salad bowl and a food processor and mix away!IMG_6909

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Vegan Caesar Salad
Serves 4
A delicious and light Vegan Caesar Salad recipe!
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Prep Time
10 min
Prep Time
10 min
Ingredients
  1. 12 oz romaine lettuce chopped
  2. 1 can rinsed and drained chickpeas
  3. 1 red bell pepper chopped
  4. 1/2 cup jarred marinated artichokes
  5. 3 tablespoons green onions
  6. Dressing
  7. 1 cup soaked and drained cashews
  8. 2 tablespoons nutritional yeast
  9. 5 tablespoons olive oil
  10. 3 tablespoons fresh lemon juice
  11. 1 teaspoon stone ground mustard
  12. 1 small clove of garlic
  13. Salt and pepper to taste
Instructions
  1. In a big salad bowl, mix the vegetables and chickpeas together.
  2. Pulse the dressing ingredients in a food processor until the dressing is thick and fully combined.
  3. Mix the dressing with the salad ingredients and enjoy!
Notes
  1. If this recipe is used as a side dish, it will serve 6 as opposed to 4.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Lettuce Wrapped Veggie Burger

Lettuce Wrapped Veggie Burger

I’m baaaaack! Did you miss me? Well, I sure did miss blogging and making some fantastic recipes for you guys. Unfortunately, finals completely took over my life. I mean, I lived in the library. It now feels like my home away from home minus the endless shelves of tax law books. Anyways, forget about the books, this post is all about deliciously simple food. So, Hilary’s makes this veggie burger and it’s called the World’s Best Veggie Burger, and it lives up to its name. I don’t know about you, but I like being able to pronounce the ingredients of what I eat. That seems like a reasonable request, right? Well, guess what? I can easily pronounce the ingredients in a Hilary’s Veggie Burger. I thought about all of the ways I could use this fantabulous veg burger in a recipe and I realized that I wanted to eat it without a bun and make it low carb. Wrapping burgers with lettuce is a trend, so I’m jumping on the bandwagon. What makes a burger still taste awesome if you replace a bun with lettuce? MEDITERRANEAN GUACAMOLE. This is not any ordinary guac, but rather, it’s quite extraordinary. Think guac with salty Greek olives, sun-dried tomatoes and red onions bursting with flavor. It doesn’t even need salt! You will love this super easy way to dress up a Hilary’s veggie burger. So, grab the avocados and mash away!

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Who needs a bun!? I could get used to this whole lettuce thing.

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This post is sponsored by Hilary’s. 

Lettuce Wrapped Veggie Burger
Serves 4
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 4 Hilary's World's Best Veggie Burgers
  2. 1 large avocado
  3. 2 tbsp canned and chopped sun-dried tomatoes
  4. 2 tbsp pitted and chopped Greek Black Olives
  5. 2 tbsp Red Onions
  6. 4 large leaves of iceberg or butter lettuce
Instructions
  1. Cook the veggie burgers according to package.
  2. In a bowl, mash the avocado and add the red onions, sun-dried tomatoes, and Greek olives.
  3. Top the lettuce wrapped burgers with guac and enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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