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Farro & Cashew Pesto

Farro & Cashew Pesto

Helloooo! Happiest of Thursdays! It’s a casual 20 degrees here in paradise aka Ohio and that means I’m making all of the nourishing savory dishes that warm up my soul. Many people have been asking me for this recipe and I am so excited to finally present it to you! I chose farro because I really enjoy the taste and texture. It’s chewy and has a hint of nutty flavor. Ah, it really is the best. The star of this show is indeed the Cashew Pesto. You will not be able to stop eating it by the spoonful! What’s the key ingredient? Bob’s Red Mill Nutritional Yeast! If you follow my Instagram, you probably know that I use nutritional yeast in s0o0o many dishes. I absolutely love Bob’s Red Mill Nutritional Yeast and it’s one of my favorite ingredients to work with, particularly for cashew based sauces. You can sprinkle more on the finished product for extra nutty flavor. Ummm, parmesan whoooo? Also, you can use nutritional yeast in a variety of recipes-I’m talking salad dressings, most pasta sauces, vinaigrettes and avocado toast, to name a few goodies. Farro & Cashew Pesto is a mouthwatering main/side dish that everyone will enjoy and it’s versatile. If you don’t like the veggies and greens I used, then add your own twist :).

Doesn’t it look fantastic? The creaminess level of the sauce is unreal!! My whole family enjoyed Farro & Cashew Pesto, which is always a great sign. They’re not vegan, so anytime they clean their plates, the recipe is a great success. I took leftovers to work with me and honestly, the flavors tasted even better the next day!

Let me know if you can’t get enough of the Cashew Pesto, I’m tellin’ ya, it’s addicting.

 

Thank you to Bob’s Red Mill for sponsoring this post and supporting upbeetandkaleingit!

Farro & Cashew Pesto
A nutritious and delicious main or side dish paired with the most delectable Cashew Pesto sauce!
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Ingredients
  1. 3 cups cooked farro
  2. 6 oz portabella caps-sliced
  3. 10 oz organic grape tomatoes
  4. 3 handfuls of spinach
  5. 3 tbsp avocado oil or olive oil for sautéing
  6. Sauce Ingredients
  7. 2/3 cup raw cashews soaked in water, rinsed and drained
  8. As much fresh basil as wanted
  9. 3 tbsp nutritional yeast
  10. 3 small garlic cloves or however much wanted
  11. 1 tbsp fresh lemon juice
  12. 1/3 cup filtered water
  13. Sea salt and pepper to taste
Instructions
  1. Soak raw cashews in warm water for a couple of hours, rinse and drain.
  2. Cook farro according to package directions.
  3. Saute the sliced portabella caps, grape tomatoes and spinach in avocado oil on medium heat for 10 minutes.
  4. For the sauce, add all ingredients to a nutribullet or blender and blend until a smooth consistency forms.
  5. Combine the veggies, farro and sauce and enjoy!!
Notes
  1. Serves 4-5 depending on serving size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Herb-Roasted Potatoes

Herb-Roasted Potatoes

Happiest of holidays everyone! Wow, the time has flown by. I hope that you have had the most wonderful holiday season! Whoooooo loves holiday food? I hope you’re ready for the roasted potatoes of your side dish dreams. Sorry for getting this recipe to you a little bit late but it’s better late than never. Herb-Roasted potatoes are so easy to make that if you wanted them on your Christmas table spread, you could whip this up in no time. Herb-Roasted Potatoes were gone in my house within a day, which is always a great sign. I could seriously eat these potatoes like popcorn, it’s hard to stop because they’re THAT good. Do you prefer your potatoes super crispy or on the softer side? They are cooked to perfection and the texture is in between crispy and soft, so you basically get the best of both worlds. 

I sort of have an obsession with ketchup, that stuff goes on everything from vegan Mac n cheeze to potatoes to avocados. The avocado/ketchup mix might sound a little odd but if you mix it with some quinoa, YUM. Back to the potatoes now. Ketchup would be an excellent condiment but the potatoes are perfectly delicious as they are.

Have a wonderful weekend and enjoy this happy time of year with your loved ones. I’m super excited for the Christmas Eve parties tonight and can’t wait to see my family and eat fabulous vegan food. Now it’s time to make some stuffing. Bye friends!

Herb-Roasted Potatoes
Serves 6
A delicious and healthy side dish that's perfect for any occasion!
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Cook Time
55 min
Cook Time
55 min
Ingredients
  1. 3 lb bag of organic red potatoes (cut each potato into pieces of 8 or 12 if they are large)
  2. Juice of 1 medium lemon
  3. 1/2 cup extra virgin olive oil ( I used Greek)
  4. 3 tsp Organic Dijon Mustard
  5. 2 tbsp fresh chives
  6. 2 tbsp fresh dill
  7. Sea salt and pepper to taste
Instructions
  1. Preheat oven to 375.
  2. Mix the lemon juice, olive oil, dijon mustard, chives and dill in a bowl until fully combined.
  3. Pour the dressing over the potatoes on a baking tray and mix everything together so that potatoes are fully coated.
  4. Bake the potatoes for 20 minutes and then remove from oven and flip/toss with a spatula.
  5. Place the potatoes back in the oven for another 25 minutes. Remove from oven again and toss with a spatula.
  6. Bake for another 10 minutes.
  7. Enjoy
Notes
  1. This will serve between 6-8 people as a side dish depending on serving size.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Quick and Easy Pasta Salad

Quick and Easy Pasta Salad

Hiiii! Wowza, it’s been a long time since I’ve added any recipes to the blog. Oops, sorry guys! I have been focusing a lot on posting quick and easy recipes on my Instagram, so don’t forget to check it out. So0o0o0o, it’s September, how crazy is that? This summer flew by and now it’s time to get back to being a serious a student (*cries). Getting back into studying and going to class also means that healthy and easy recipes are more necessary than ever. My Quick and Easy Pasta Salad is a great meal to take to school/work for lunch or dinner. It’s a portable dish packed with a lot of nutrient-dense foods, ya know, the types that fuel your brain. Most importantly, the dressing is divine! I carefully crafted this dressing to ensure that it not only tastes magical, but also that it’s made with REAL ingredients. Forget those store-bought dressings, this will be on repeat in your household.

Oh my GOODNESS. The dressing. I don’t know what to say, I’m speechless.

Good luck to all of my fellow students 🙂 Don’t forget to take care of yourself, study hard, and also enjoy life outside of school. Also, don’t forget to eat alllllll of the veggies!

Quick and Easy Pasta Salad
Serves 4
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Ingredients
  1. 8 oz noodles ( I used Banza chickpea noodles)
  2. 4 cups broccoli florets
  3. 1 can rinsed and drained chickpeas
  4. 1 can rinsed and drained ripe sliced black olives
  5. 1 red bell pepper cut into small pieces
  6. Sauce
  7. 1/3 cup avocado oil
  8. 3 tbsp plain hummus ( I used Cedar's Original)
  9. 1 tbsp organic stone ground mustard
  10. 2 tbsp filtered water
  11. 1 medium clove of garlic (minced)
  12. Fresh chopped basil
  13. Sea salt and pepper to taste
Instructions
  1. Boil the noodles according to package directions.
  2. Steam 4 cups broccoli florets until tender.
  3. Whisk dressing ingredients in a bowl until a smooth and creamy consistency forms.
  4. Add all ingredients to a large bowl and mix.
  5. Serve warm or cold!
Notes
  1. Serves 4-6 depending on portion size
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Easy Roasted Brussels Sprouts

Easy Roasted Brussels Sprouts

Goooood afternoon beautiful brussels sprouts! I haven’t been on here in awhile because school is actually taking over my life but ya girl is eager to graduate. Thank goodness for cooking, the gym, great friends and family to help me de-stress! Speaking of cooking, today’s recipe is a product of randomly combining all of my favorites and praying for a great outcome. I must say, the brussels sprouts gods answered my prayers because they are A-M-A-Z-I-N-G. Warning: you will end up eating them like popcorn and not be able to stop. 

Tahini is my one true love even though I’ve said that before about avocados, peanut butter, kombucha, & pasta. I clearly have a lot of love in my heart. By the way, tahini is the world’s best condiment made from sesame seeds-sounds different right? Tahini definitely has an interesting taste and it’s absolutely wonderful in this sauce. My other favorite uses for tahini: topping for smoothie bowls, in pasta sauces, on avocado toast, and lastly, drizzled on bananas!!

Easy Roasted Brussels Sprouts
Serves 4
A delicious and easy roasted brussels sprouts side dish
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Ingredients
  1. 1.5 pounds of brussels sprouts (trim off bottom and cut in half )
  2. Sauce
  3. 1/3 cup tahini (make sure its runny in texture)
  4. 1/3 cup extra virgin olive oil
  5. 1/2 tsp fresh minced garlic
  6. 1.5 tbsp organic stone ground mustard
  7. 1/4 tsp sea salt
  8. Pepper if wanted
Instructions
  1. Pre heat oven to 400 degrees.
  2. Trim off the end of brussels sprouts and cut them in half.
  3. Whisk the ingredients for the sauce together with a fork until fully combined.
  4. Place brussels sprouts on a baking tray and fully coat them with sauce (I used my hands to toss them together).
  5. Then, transfer brussels sprouts to a different baking tray for cooking (less messy this way).
  6. Roast brussels sprouts for 25 minutes at 400 degrees.
  7. Enjoy!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Quinoa and Veggies With Peanut Sauce

Quinoa and Veggies With Peanut Sauce

Well hi there and happy lunching ladies and gents! I’d like to address the number one question I get asked lately, which is “how do you have time to make so much healthy food while being in grad school?” It’s a simple answer: I make time! Getting up early is great for productivity and I don’t work out nearly as often as I did in college, but I still try to at least 3 times a week! Also, cooking healthy dishes doesn’t have to be a daunting task. Life is complicated enough, so at least make your meal prep simple! Today’s recipe is super healthy, plant based, and really easy to pack for school/work. I am thrilled to present to you: Quinoa and Veggies With Peanut Sauce- a piece of cake to make! 

Fun fact, I’m a total sucker for peanut sauce. However, I am very careful about which peanut sauces I eat because many are loaded with preservatives. Yuck. Good news- my sauce is healthy and pure, woooo! 

Quinoa and Veggies With Peanut Sauce is lit-ruh-lee my favorite lunch to pack for school. Why you may ask? Well, it’s incredibly filling, portable, and loaded with nutrient dense veggies and protein. Keeenwah is a wonderful source of plant based protein, in case ya didn’t know :).

Quinoa and Veggies With Peanut Sauce
Serves 4
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Ingredients
  1. 1 cup quinoa
  2. 1 bunch bok choy chopped (mine was on the smaller side)
  3. 8 oz white mushrooms (cut in half)
  4. 1 red bell pepper (I cut into strips)
  5. 3 cups purple cabbage (I sliced and chopped mine)
  6. 1.5 cups vegetable stock
  7. Sauce Ingredients
  8. 3 tbsp peanut butter (make sure it's smooth)
  9. 7 tsp extra virgin olive oil
  10. 4 tsp liquid aminos (I used Bragg's brand)
  11. 1/4 tsp garlic powder
  12. 1/4 tsp ground ginger
Instructions
  1. Cook 1 cup of quinoa according to package directions.
  2. Whisk the sauce ingredients together in a bowl until a smooth consistency forms.
  3. In a separate pan from the quinoa, cook the chopped vegetables in vegetable stock on medium heat for 16-18 minutes. The liquid should be almost fully absorbed when finished.
  4. Then, add the quinoa to the cooked veggies and mix in the sauce.
  5. Serve and enjoy!
Notes
  1. Cooking time: 16-18 minutes on medium heat.
  2. Cook quinoa and veggies separately.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Greek-Style Lemon Potatoes

Greek-Style Lemon Potatoes

Hey hey hey! Happy first day of classes for many of you (insert sad emoji). Ugh, Christmas break is so nice and too good to be true. All I did was relax, make yummy food and spend time with friends/family. Now it’s back to reality and time to tackle another semester of classes. Ok, so you’re here to talk about Greek-Style Lemon Potatoes so please, let’s. This recipe is a modified version of my wonderful yiayia’s (grandma). She makes the most divine lemon Greek potatoes in the whole world but they take a looooong time to cook. I sped up the process quite a bit since most of us don’t have 2 hours to cook dinner. Also, I’ve come to realize they are two types of people in this world: people that are Greek and people that love Greek food. No matter which category you fall under, Greek-Style Lemon Potatoes will make your heart sing, keep your stomach happy, and leave you feeling sad after they’re all gone- looks like you’ll just have to make more!

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Honestly, good luck when it comes to practicing moderation and self-control because I can’t make Greek-Style Lemon Potatoes without finishing the entire amount within one day. 

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Greek-Style Lemon Potatoes
A traditional Greek side dish of roasted potatoes paired with a fresh and delicious lemon sauce
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Ingredients
  1. 1.5 lbs of organic Crimson Goldfinger Fingerling Potatoes (I buy them at Fresh Market)
  2. 3 Medium Organic Idaho Potatoes
  3. 1/2 cup extra virgin olive oil
  4. 1/4 cup fresh lemon juice
  5. 1/4 tsp garlic powder
  6. Sea salt/pepper to taste
  7. Fresh chopped dill if wanted
Instructions
  1. Cut the potatoes into bite sized pieces.
  2. Pre heat oven to 400 degrees.
  3. Put the potatoes in a baking pan and combine them with the olive oil, lemon juice, and spices and toss them to coat.
  4. Cover the baking pan with aluminum foil.
  5. Bake the potatoes at 400 degrees covered for 30 minutes.
  6. Pull out potatoes and give them a stir.
  7. Bake uncovered for another 30 minutes at 400 degrees.
  8. Let potatoes slightly cool down and then add fresh chopped dill if wanted.
  9. Enjoy!
Notes
  1. Serves 4-5 as a side dish!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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