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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/
Vegan Strawberry Cheesecake Cups

Vegan Strawberry Cheesecake Cups

Happy Valentine’s (and Galentine’s) Day! What better way to say I love you than delicious and healthy vegan strawberry cheesecake?! My boo absolutely loved this recipe and kept asking for cheesecake cups when he came over to my house. I try my best to make the easiest recipes possible for you because I know that everyone is SO busy these days. Between work and school, it’s hard enough to even warm something up in the oven. Vegan Strawberry Cheesecake Cups are super easy to make and require minimal ingredients. The crust is made with only TWO ingredients: Almond butter and Bob’s Red Mill Super-Fine Almond Flour from blanched whole almonds. I use Bob’s Almond Flour in a lot of no-bake dessert recipes, it’s one of my favorite foods to work with! If you like cashew cream and strawberries then you will looooove these cups. 


I’m not a huge sugar fan, so I tried to keep the sugar content as low as possible and used a small jar of strawberry jam with 8g of sugar per serving. Not too bad! It is Valentine’s Day after all, so a little bit of sweetness for your sweetie is necessary!
Oh my almond butter check out that crust!! It tastes more like fudge than crust though and that is a GOOD thing my friends. Also, ummmm the creaminess level of the strawberries and cashew cream is out of this world. Heads up: you will eat the cream by the spoonful and it tastes amazing on toast with strawberries or paired with granola. Ya heard it here first.

You can store Vegan Strawberry Cheesecake Cups in the freezer in an airtight container. They only lasted three days in my house, so beyond that, I’m not sure what the texture/taste will be like. Yep, they’re that good.

 

This recipe is sponsored by Bob’s Red Mill. Thank you for supporting upbeetandkaleingit!

Vegan Strawberry Cheesecake Cups
Serves 11
A delicious no bake vegan dessert recipe!
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Ingredients
  1. Crust
  2. 1 cup Bob's Redmill Super-Fine Almond Flour from blanched whole almonds
  3. 1 cup unsalted creamy Almond Butter
  4. Filling
  5. 2 cups raw cashews soaked in warm water for at least an hour and then rinse/drain
  6. 2/3 cup organic strawberry fruit spread or jam
  7. 2/3 cup unsweetened almond milk (I used New Barn)
  8. 1/4 tsp vanilla extract
Instructions
  1. Blend the crust ingredients in a food processor until a dough forms.
  2. Press the dough into parchment paper muffin cups to form a bottom layer.
  3. Place in the freezer for 20 minutes.
  4. Blend the filling ingredients in a food processor until a smooth consistency forms.
  5. Add the filling on top of the crust and place in the freezer for several hours before serving.
  6. Store in airtight container in the freezer after the cups harden. We ate these within three days!
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

 

 

 

Two-Layer Chocolate Fudge Cups

Two-Layer Chocolate Fudge Cups

Well hi there friends. It’s been quite some time since I’ve popped in to show you a new recipe. I’m done with finals now and I can’t wait to work more recipes for the blog and Insta. The holiday season is so wonderful and full of good food no matter where you go. This year, we’re having Christmas at our house and I’m finally going to stop being lazy and make a few vegan dishes for people to try. Right now, the items on the menu include a brussels sprouts, mushrooms and sourdough bread stuffing recipe, lentil balls and perhaps this decadent Two-Layer Chocolate Fudge Cup dessert. If you know me or follow the upbeetandkaleingit Instagram, you can tell that I am a huge fan of no bake, low sugar and healthy fat desserts. This recipe is super easy to make and it tastes SO rich! You will love these fudgy cups of goodness.

A chocolate dessert that’s good for you, super filling, and low sugar? Sign me up for the rest of my life plz.

I waited a few hours for the cups to harden before I ate one. It took a lot of patience, let me tell ya. Enjoy foodie friends 🙂

Two-Layer Chocolate Fudge Cups
Yields 10
A decadent vegan two-layer chocolate freezer fudge cup recipe!
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Ingredients
  1. First Layer
  2. 4 tbsp cacao powder
  3. 1 cup almond butter (very runny and creamy- I used Simple Truth brand)
  4. 1/3 cup coconut butter melted- I used Maranatha brand
  5. 1/4 tsp vanilla extract
  6. Second Layer
  7. 3 oz bar 72 percent cocoa
  8. 1/3 cup coconut butter (melted)
  9. 1/3 cup unsweetened almond milk
Instructions
  1. Blend the first layer ingredients in a food processor until a smooth consistency forms.
  2. Then, add the "batter" to parchment paper baking cups.
  3. Place in the freezer for about an hour or until the first layer has hardened enough.
  4. Next, melt the second layer ingredients- I used a microwave. Place ingredients in a microwavable mug and microwave for 30 seconds. Take out, stir and microwave another 30 seconds. Stir until smooth consistency.
  5. Add a second layer on top of the first.
  6. Place in freezer again for a few hours and then enjoy!
  7. Store in the freezer and the cups will have to soften a bit before you eat them!:)
UpBeet and Kaleing It http://upbeetandkaleingit.com/

 

 

 

 

 

 

 

 

What I Ate in a Day: Vegan Eats

What I Ate in a Day: Vegan Eats

Hello lovely people! I decided that I would stop by, say hello and show you the abundance of delicious plant based food I stuff my face with on a daily basis. On Instagram, I show you a decent glimpse of what I eat but I have quite an appetite and there are many foods that you don’t see. I don’t eat a lot of sugar and that’s because my acne doesn’t flare up when refined sugar is eliminated from my diet for the most part. Also, I try my very best not to eat after 8 pm but that’s not always the case because hellooooo night class two times a week. I will NOT miss you law school, not one bit. Other than that, I don’t really follow any special diet rules! Well, actually an avocado a day is my life motto.

Ok, on to the food pics. Let’s start with coffee/the drink that motivates me most in life. Really, I owe it all to coffee and yes, I am proud to say those pajamas with cats in Christmas sweaters on them are my most prized possession. NO. SHAME. Typically, my coffee consists of well, organic coffee, unsweetened vanilla almond milk ( I love MALK), coconut oil or coconut MCT oil, a dash of cinnamon and maybe some Moon Deli Mushroom Adaptogen. I blend everything in my nutribullet.Ok, next. Breakfast! My favorite meal of the day. You see me make a lot of savory dishes and low sugar smoothie bowls. This is my Glowing Skin Bowl without cacao nibs! Ingredients: frozen riced cauliflower, a lot of fresh spinach, fresh mint leaves, 1/2 or 3/4 of a banana, organic almond butter, 1/2 medium avocado and Moon Deli Blue Green Protein.I normally eat breakfast around 8/8:30 am but it depends on the day and what I have going on. Around 11 am, I am ready for a small snack. Who isn’t?! Thank the Healthy Fat Bite gods that I had just made these yummy Vegan Cinnamon Roll Bites. The recipe is in a recent Instagram post.Moving on. It’s lunch time and Veestro just came out with their new holiday menu. It is AMAZING. As a vegan, I find it very difficult around the holidays to watch family and friends share holiday food traditions with one another and I’m over here like “hey here is my kale!” Veesto has given me hope again, lolz. I ate the baked mac & cheez, which is beyond delicious and I took the turk’y scaloppini dinner to my fiancĂ© because sharing is caring. He absolutely loved it and also ate the Pecan Pie for dessert. If Mark approves it then it must be really good. Great news, you can get 15% off of a la carte meals until 12/31/17 using the code “UPBEET15” yayyyy.

Around 4/4:30 I’m usually hungry again and have another light snack. I just received my Honest Stand vegan cheese dip order and it’s life changing. I highly recommend. You can put it on anything and I promise you, your food will taste better. Sometimes, I eat dinner at school in the library, which is pretty depressing but what can ya do. This meal did not look nearly as pretty when I packed it into my pyrex but it was full of delicious nourishing food.
I packed “dessert” to take to school and I ended up only eating the apple when I got home from class. The Zing bar was saved for another day. I hope that you enjoyed seeing everything I eat in a day. Also, I drink a lot of water to stay hydrated but who wants to see pictures of water. Boring. Have a great weekend!

The Best Vegan Fudge Cups

The Best Vegan Fudge Cups

Happy Halloweeeeeen b00s! Has the time flown by or what? It feels like summer was so long ago but I guess time flies when you’re busy and having fun. I made apple pie freezer fudge cups not too long ago (by accident haha) and a lot of people asked me for the recipe, so I created an even simpler + tastier version. The Best Vegan Fudge Cups are very easy to make and most importantly, they are made with wholesome real ingredients. I looooove to read nutrition labels, it’s kind of a problem but hey, at least I know exactly what I’m eating. Have you ever read a premade candy or sweet treat’s nutrition label and said “YIKES, now that’s scary.” There are no hidden scaries in The Best Vegan Fudge Cups AND these yummy treats are low in sugar!


What are your Halloween plans? Are you dressing up? I wanted to be an avocado but I got lazy and didn’t feel like trying to find a costume. I guess that I’ll just eat them instead lolz.

The Best Vegan Fudge Cups
Yields 10
A low sugar, decadent and satisfying snack or treat!
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Ingredients
  1. 7 oz bag unsweetened coconut chips ( I used Fresh Thyme Market brand)
  2. 1 tsp organic coconut oil (room temp)
  3. 1/2 cup Creamy Roasted Almond Butter (Once Again Unsweetened and Salt Free brand)
  4. 6 tbsp coconut flour (Bob's Red Mill)
  5. 3 oz (1 bar) 85% cacao dark chocolate
  6. 1/3 cup unsweetened vanilla almond milk (I used Califia Farms brand)
Instructions
  1. To make coconut butter, add bag of unsweetened coconut chips and coconut oil to a food processor and process until a "butter" consistency forms.
  2. Add the almond butter and coconut flour to the food processor and process until fudge batter is a smooth consistency--see picture for what texture should look like.
  3. Add the fudge batter to muffin tins ( I used parchment paper baking cups)
  4. For the dark chocolate & almond milk mixture, add almond milk and dark chocolate to a bowl and microwave for thirty seconds. Pull out and stir with a fork. Then, microwave again for another 30 seconds and stir.
  5. Add a small amount of the dark chocolate mixture to the center of muffin cups.
  6. Place in freezer, allow vegan cups to harden and enjoy!
  7. Store in freezer.
Notes
  1. Makes 10
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Healthy Fat Lemon Cake Balls

Healthy Fat Lemon Cake Balls

Hello my friends! It’s the weekend, YAY. It’s time to relax and make some good mood food. Speaking of food that puts you in a good mood, HELLOOOOO Healthy Fat Lemon Cake Balls! This time around, I really exceeded my expectations. It’s not easy to make something with very low sugar taste slightly sweet and rich like a dessert, so I’m considering this recipe a huge success. Lemon cake is typically loaded with sugar and requires baking (too much effort for me rn), so the next best alternative = no bake cake balls. Ah, enjoy these bites of heaven my friends.

Healthy Fat Lemon Cake Balls are super easy to whip up and make the perfect snack/dessert. I like to put mine in the freezer for about 5 minutes before I eat them. Store the cake balls in the fridge and you might need to hide them from the fam! Sharing is caring? Eh, not when it comes to my snacks.

Not to worry, I will be investing in a manicure in the near future!


Healthy Fat Lemon Cake Balls
Yields 9
An easy, low sugar, healthy fat snack/dessert recipe! Tastes just like cake!
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Ingredients
  1. 1 cup raw cashews
  2. 1 cup raw pecans
  3. 1/3 cup walnuts
  4. 1/3 cup almond butter (I used Maranatha No Stir creamy-has 3g sugar)
  5. 1/3 cup organic virgin coconut oil (room temperature)
  6. 2 tbsp coconut flour
  7. 2 tbsp lemon juice
Instructions
  1. Combine all ingredients in a food processor and process until a fairly smooth consistency forms-see picture above for what dough should look like!
  2. Roll dough into medium size balls.
  3. Store in refrigerator.
  4. Enjoy!!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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