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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/
Vegan Spinach Falafel

Vegan Spinach Falafel

March 28th, IT’S MY BIRTHDAY!! Ah, I’m 24 years old. Nobody cares once you get past the 21 year mark or maybe that’s just me. I did have a fabulous pre birthday weekend. Friday night I went out to dinner with some friends and they got me vegan cupcakes-how cute. Saturday, I went out to lunch for sushi with my boyfran and the food was super tasty. I always get two avocado rolls and one veggie roll with brown rice. Sunday was spent doing lots of homework and celebrating with my family. They got me the most divine lemon frosted vegan cake. I have never had a better tasting cake. No one in my family had ever tried vegan cake before and they loved it, but they did say that vegan cake is more dense than non vegan. It may be more dense but it was still baked to lemony perfection. All in all, I felt the birthday love and feel super blessed! Now, on to my #meatlessmonday dish. Falafel is already really really good and it’s really really really good made with spinach. The green color is out of this world and so is the taste. I pan fry the falafel in a little bit of olive oil because I prefer the pan fried taste to baked. Pan frying them will also give the falafel a beautiful brown crisp outer layer. In my opinion, the ingredient that takes this dish to another level of yum is green onions. They’re pretty mild in flavor but green onions have a distinct taste. I use 2 cans of chickpeas, 3 cups of spinach and 1 cup of oat flour, so we’re talking super healthy falafel. As always, hummus never fails as the perfect topping but tahini would be equally as awesome. 

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I processed the falafel until all of the ingredients were fully combined as opposed to a few pulses. However, since I add one cup of oat flour, the falafel sticks together and fries to perfection in the pan.

Vegan Spinach Falafel

Look at that green! These falafel look so healthy and fresh. I know you’ll love them as much as I do.

vegan recipes quick and easyVegan Spinach Falafel

Vegan Spinach Falafel
Serves 8
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Prep Time
7 min
Cook Time
7 min
Prep Time
7 min
Cook Time
7 min
Ingredients
  1. 3 cups spinach
  2. 2 cans rinsed and drained chickpeas
  3. 4-5 tbsp green onions
  4. 2 tbsp lemon juice
  5. 2 tbsp olive oil
  6. 2 cloves garlic
  7. 1 cup oat flour
  8. Dash of oregano
  9. Salt and pepper to taste (I used 1 tsp salt)
  10. 3-4 tbsp olive oil for pan frying ( I used 4)
Instructions
  1. Put all of the ingredients except the olive oil for frying into a food processor and pulse until ingredients are completely combined.
  2. Pour the olive oil into a medium or large frying pan.
  3. Shape falafel into medium sized patties.
  4. Fry falafel using medium heat for 3-4 minutes per side or until golden brown.
  5. Top with hummus or tahini.
  6. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Vegan Mac and Cheese

Easy Vegan Mac and Cheese

It’s mac and cheese time!!! The best time, always. Pretty much everybody and their brother loves mac and cheese because it is a dish that brings about feelings of nostalgia. In grade school, it was a treat to indulge in it every now and then at lunch. And boy was it good. The cheesiness and creaminess of the sauce doused atop the noodles cannot be matched by too many other dishes. Fast forward like 15 years and this chick is finding ways to make the sauce with vegetables and pumpkin puree, lol. Oh, how times have changed. But hey, the sauce is still phenomenal and best of all, it’s actually healthy. My Easy Vegan Mac and Cheese sauce only has 5, yes you read it correctly, 5 main ingredients!! It’s low fat too because the sauce is comprised of one large russet potato and 1 cup of pumpkin puree. How awesome is that? You’re going to absolutely love the depth of flavor this vegan mac and cheese brings to the table along with it’s “cheesy” texture. Don’t worry, even though my dish is meatless and dairy free, it is the ultimate healthy comfort food!

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I feel like I’ve seen a lot of beautiful sights throughout my young life and this beauty is no exception. Easy Vegan Mac and Cheese truly is a wonder of the earth. The Vegan Mac and Cheese is adorned with some paprika, which is of course optional.

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Enjoy your #meatlessmonday lovelies! If you recreate my dishes, tag me on Twitter/ Instagram and now I’m on Pinterest @ upbeetandkaleingit. I would love to see your work!

Easy Vegan Mac and Cheese
Serves 6
A simple and delicious vegan mac and cheese dish!
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Prep Time
7 min
Prep Time
7 min
Ingredients
  1. 2 cups of cubed russet potatoes (I cube mine into bite sized pieces for cooking)
  2. 1/2 or 1/3 cup chopped white onion
  3. 1 cup pumpkin puree
  4. Olive Oil for sautéing
  5. 2.5-3 cups vegetable broth
  6. 1/2 tsp stone ground mustard
  7. 1/2 tsp garlic powder
  8. Salt and Pepper to taste
  9. 4 cups noodles of choice (I used red lentil & quinoa by Ancient Harvest)
Instructions
  1. Cook the noodles according to the package.
  2. Sauté the onions in a little bit of olive oil for 2-3 minutes.
  3. Then, add 2 cups of potatoes and 1.5 cups of vegetable broth along with salt, pepper, and garlic powder. Cook on medium heat for 8-10 minutes.
  4. Next, add the pumpkin puree, mustard and 1 to 1.5 cups vegetable broth. Cook for another 7 minutes depending on size of cubed potatoes (cook until a fork easily pierces the tender potato). I used a lid to speed up the cooking process.
  5. If you need more vegetable broth, add a little more at a time.
  6. Put the sauce mixture in a blender or food processor and pulse until full combined and creamy.
UpBeet and Kaleing It http://upbeetandkaleingit.com/