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Vegan Enchiladas

Vegan Enchiladas

Does anyone need a diet reset button? My hand is currently raised. But hey, that’s what happens during the holidays and there is still New Years food to get through. I can’t complain though, I feel blessed just to have great family, friends, and food. Getting back on track however can be difficult! Like come on, how fun can it actually be from waking up and eating Christmas cookies on the counter to making a green smoothie….eh. During the holidays or just any time there is a dinner party, I like to make a filling and healthy dish that I can serve so that I don’t end up eating the entire pie. What did I choose this year? Enchiladas that are truly fabulous. 

 

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OH MY GOSH. I made these with a filling of green and yellow bell pepper, sweet potato, red onion, spicy black beans and refried beans. To top it off, I made an incredibly simple yet delectable tomato sauce that takes about 25 minutes to cook. 

 

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Lets talk about toppings. Well, of course there is always pico de gallo. The topping of all toppings. When you’re sad, eat some pico de gallo. You’ll probably feel happy again. But not as happy as you will feel when you eat avocado and cilantro cashew cream. Nope, nothing is going to make you as happy as that. Except puppies. 

You will need to soak the cashews in water for a couple of hours and then drain them. Add the avocado, cilantro, and some spices. Boom. Donezo. The enchiladas just aren’t complete without the cream. They’re like Monica and Rachel. If you don’t like cilantro you can certainly leave it out and the cream will still taste amazing. Maybe some parsley would be a good alternative. 

 

 

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In case you’re wondering, heck yeah I eat that by the spoonful. This actually would make really good baby food. Random.

Eat up and enjoy lovely people. 

Vegan Enchiladas
Serves 12
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Ingredients
  1. For Sauce
  2. 2 cans tomato sauce
  3. 1 tbsp chili powder
  4. 1/2 tsp cumin
  5. 1 tsp garlic powder
  6. 1 tsp onion powder
  7. 1/4 cup vegetable stock
  8. Salt and pepper to taste
  9. For Enchilada Filling
  10. 2 bell peppers chopped
  11. 1 large sweet potato diced
  12. 1/2 cup red onion diced
  13. 1 can spicy or regular black beans drained
  14. 1 can refried beans
  15. 1/2 tsp garlic powder
  16. 1/2 tsp onion powder
  17. 1 tbsp chili powder
  18. Olive Oil
  19. Vegetable Stock
  20. Salt and Pepper to taste
  21. For avocado, cashew, and cilantro cream
  22. 1 cup soaked cashews for 1 hr-2 hrs
  23. As much or as little cilantro as desired. I add 2 tbsp chopped.
  24. 1 1/2 small avocados
  25. Juice of 1/2 large lime
  26. Dash of garlic powder
  27. 12 tortillas-I used Whole Grain
Instructions
  1. Preheat oven to 375
  2. For the sauce, pour everything into a small pot and let the sauce cook on low for 25- 30 minutes
  3. Then, for the filling, sauté the vegetables and spices in olive oil for ten minutes. Add vegetable stock as needed to cook the vegetables. You will need enough to lightly coat the pan. Add the black beans after ten minutes and sauté for another 5 minutes
  4. Lay out the tortillas and spread 1 tbsp of refried beans. Then, add the filling and roll up tortillas.
  5. Pour some sauce in baking pan to lightly coat the bottom and lay tortillas on top. Pour the remaining sauce on top of the tortillas
  6. Bake for 17-20 minutes
  7. For cream, drain the soaked cashews and add to a nutribullet or food processor along with the avocado, cilantro, and lime juice
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Olive Oil and Garlic Pasta

Olive Oil and Garlic Pasta

Bonjour, Hola, Yiasou, Guten Tag, Hei, Konnichiwa, Aloha!

 

I really should be saying Ciaoooooo since this is pasta..AND

I’m done with finals I’m done with finals and I don’t care who knows it!!

Thank goodness because I was beginning to think I would never get to watch Home Alone or Elf again. Since I can now focus on making some yummy and nutritious dishes, I thought that I would start with a light and fresh pasta dish. Sure, its basic but basic is a good thing even though the whole stigma of girls with pumpkin spice lattes that splurge on Michael Kors made it seem ummm somewhat negative. Well, it’s not BASIC IS GOOD and I love making basic dishes so that everyone else can easily follow along. So here you go!

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Yummmmmmmm. How good does that look!? And it’s not hard to make whatsoever, it may just look all complicated n stuff because of the presentation. It. is. easy. Your kids will eat it, your steak loving boyfriend will eat it (mine) and best of all, you will gladly eat it. Bring the fam together for a meatless and dairy free meal that doesn’t even feel vegan. I know that it can be difficult to get people that eat meat to eat more plant based things, but this is definitely something that you should present to them.

What’s in it? Deeeeeeelish olive, fresh pine nuts, green onion bursting with flavor and garlic olive oil that will warm up your world.

What time of the day do I eat it? ALL DAY.

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But am I a cotton headed ninny muggin for hogging all of this? At least my friend that came over for lunch got to sneak some in.

Pull out your pans! Tis time to whip this up in no time. Let me know what you think! I love to hear feedback and possible suggestions for variations. Happy Holidays! xxx Mary

Olive Oil and Garlic Pasta
Serves 3
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Prep Time
5 min
Cook Time
10 min
Prep Time
5 min
Cook Time
10 min
Ingredients
  1. 1/3 cup olive oil
  2. 2 tbsp green onions
  3. 1-2 clove garlic
  4. Salt and pepper to taste
  5. 1/4 tsp onion powder
  6. 1/2 cup pitted and chopped kalamata olives
  7. 1/4 cup pine nuts
  8. 2 tbsp parsley
  9. 1 box pasta
Instructions
  1. Cook the pasta as directed on box
  2. Add all of the ingredients except for the pasta and parsley and cook for 7 minutes on low-medium heat switching on and off
  3. When the pasta is al dente, add it to the sauce along with the parsley
  4. Let everything cook together for another 3 minutes
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Chickpea and Sweet Potato Burgers

Chickpea and Sweet Potato Burgers

Yaaaaaaaas.


No meat? No prob.

You can still eat filling burgers and how pretty are these?! I made these a couple of times and tweaked the recipe a little because I realized that curry completed this dish. Buttttt, you can absolutely make them without curry and they will still taste delicious.


I don’t eat these with a bun but instead, I top them with some homemade Guac or ketchup. It’s a fabulous dish to make for a casual dinner with the gals or your loved ones. I made them for my mom and dad who have been cutting back on meat slowly but surely. They loved it and said it was quite filling. Wooooo!


Let me know what you think of them!! <3

Serves 6

Cooking+prep 45 minutes

Set oven to 380

Ingredients

2 medium sized sweet potatoes cooked in microwave for 5 minutes

1 can of garbanzo beans puréed

2 tablespoons of flour

1/2 cup chopped carrots

1/4 cup chopped onions

1 tsp curry powder

1/2 tsp paprika

1/2 tsp pepper

1/2 tsp salt

1 tsp garlic powder

1. Throw everything into a big bowl. Mash the sweet potato and combine the mixture until it sticks together.

2. Form into large patties and place on parchment paper.

3. Bake for 35 minutes and flip them at 20 minutes.

4. Eat up lovelies!

Thai Peanut Veggies Burgers 

Thai Peanut Veggies Burgers 

THAI BURGERS!

With law school I have been really MIA lately. Sorry friends. I hope I can make it up to you with these amazing and healthy protein-packed plant based burgers.

Hope you’re really hungry for something fabulous and easy to make. This is a perfect lunch or dinner option.

With summer coming to an end, I thought, why not make as many veggie burgers as possible? I LOVE LOVE LOVE Thai food, and I also love roasted potatoes. The veggie burger has a perfect little kick to it with some grated ginger and lime juice but is balanced with the sweet peanut sauce. The roasted potatoes are crisp and darkened to perfection. Do not be intimidated by making veggie burgers just because they look like a daunting prospect. Basically, you put everything in a big bowl and mash it with a fork. Enjoy burger babes!

Makes 8 large burgers

Potatoes serves 8

1 large sweet potato

2 cups vegetable stock

1 cup quinoa I used Red Inca

1 can garbanzo beans

1/3 cup chopped cilantro

1/2 cup chopped carrots

1 tbsp peanut butter

1/2 tsp salt

1/2 tsp pepper

1 clove of fresh garlic

1/2 tsp powdered garlic

1 tsp lime juice

1/2 cup brown rice flour

Roasted Potatoes

1 5 lb bag of red potatoes

3 tbsp olive oil

1 tsp salt

1 tsp pepper

2 cloves garlic chopped

Peanut sauce

1 tbsp PB2

2 tbsp peanut butter

3 tbsp vegetable stock

1/2 tsp garlic powder

1/4 tsp salt

1/4 tsp pepper

  1. Start out by cooking the quinoa in vegetable stock and water until fully done. For the burgers, cook the sweet potato in the microwave for 5 minutes.
  2. Add all of the ingredients in to a bowl. Combine with a fork until a thick mixture forms. Its OK if the garbanzo beans get semi-mashed.
  3. Form the mixture into large patties. Cook at 375 for 40-45 minutes. They may take less time, so check on them at the 30 minute mark.
  4. Keep the oven at 400 degrees for the potatoes. Cut the potatoes in to think wedges and dress with the olive oil, garlic, and spices.
  5. Cook for 25 minutes, pull them out, and flip. Then roast for another 15 minutes.
  6. For the peanut sauce, you can actually make this in a cup in the microwave. Add everything but the PB2 to a mug and pop it in to the microwave for 30 seconds. Pull it out and add the PB2. EAT YOUR HEART OUT.
Hearty Vegan Chili

Hearty Vegan Chili

THIS IS THE BEST VEGAN CHILI. Ever. It is hard to make a low fat and veggie power-packed dinner that keeps you feeling satisfied for hours after. Well, this chili most certainly does. I used Red Inca quinoa in this recipe and it is amazing. I highly recommend incorporating it in to your chili too and really any dish that you can. Red Inca quinoa is an ancient grain that is a fabulous source of plant-based protein. Someone like me needs all of the plant protein that I can get, so this quinoa is a great source. Want another reason this chili is awesome? You basically throw everything into a large pot and let it cook on low for 45 minutes. I don’t know about you but any meal that does not require me to sit in front of the stove and stir it every 5 minutes is the BEST meal. This chili is packed with hearty vegetables, black beans, and quinoa. The spices that I used give it a slightly sweet flare but perfectly balanced with the savory components. Hope you love this one!

Makes about 6 bowls

2 cups chopped carrots

1 medium chopped shallot

1 medium zucchini

1 bell pepper

1 medium-large sweet potato

1/2 cup Red Inca Chili

1 carton vegetable stock

1 can tomato sauce

2 tbsp tomato paste

1 1/2 cups of water

2 tbsp olive oil

1 tsp brown sugar

1/4 tsp cinnamon

1/4 tsp paprika

1/4 tsp salt

1/4 tsp pepper

1 tsp garlic powder

1 tbsp chili powder

1 can of corn drained

1 can of black beans drained.

This one is simple!

  1. Sauté  the shallots and vegetables in the olive oil for a few minutes.
  2. Add the spices to the vegetables and then the liquids.
  3. After about fifteen minutes, add the canned corn and black beans.
  4. Let this cook for about 40-45 minutes until a thick chili forms and the vegetables are tender.
Vegan Coconut Curry

Vegan Coconut Curry

  

Keep calm and curry on guys because I made the most delectable low fat and low calorie coconut curry. I LOVE curry and am open to trying any variety, but this one is fab because of its simplicity. Don’t be intimidated by this recipe because it’s really hard to mess up. Instead of using full fat coconut milk, I used a lighter one with 80 calories a cup, so no need to feel guilty after devouring this. This particular curry is best served over basmati rice. The combination of the bold curry flavors and the nuttiness from the rice are delishhhhhhh. Ok, I’m definitely biased BUT this is soooooo good, and people will think that it took you hours to make. Nah, try 50 minutes including prep time. 

Vegan Coconut Curry
Serves 5
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Total Time
50 min
Total Time
50 min
Ingredients
  1. 2 cups of plain coconut milk ( I used 80 calories per serving one)
  2. 3 cups of vegetable stock
  3. 6 root carrots chopped
  4. 2 small tomatoes diced
  5. 1 large zucchini chopped
  6. 1 medium head of broccoli
  7. 1 cup of asparagus chopped
  8. 1 small onion chopped
  9. 1 tbsp curry powder ( you can add 1 and 1/2 if you want really bold flavors)
  10. 2 tbsp olive oil
  11. 1 tbsp garlic powder
  12. 2 bay leaves
  13. 1/2 tsp pepper
  14. 1/2 tsp seasoned salt
Instructions
  1. Chop the onion and tomato into small pieces and sauté in a large pot for 5-7 minutes in olive oil.
  2. Chop up the rest of the vegetables and add them to the pot. Sauté for about ten minutes.
  3. Add the coconut milk, stock, and spices.
  4. Let the curry cook on low to medium, interchanging for about 45 minutes.
  5. Serve over basmati or eat as is!!!
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