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The Healthiest Vegan Pasta Salad

The Healthiest Vegan Pasta Salad

Thursday is a good day for two reasons: 1. Friday is tomorrow and 2. I have the yummiest pasta salad recipe for you. YAY. Veggies and pasta may just be my all time favorite combo. The Healthiest Vegan Pasta Salad will satisfy your carb cravings and the roasted brussels sprouts, broccoli, and chickpeas add essential nutrients. A fabulous sauce is the key to a delicious dish and when it comes to pasta salads, a simple dressing with bold flavors is always best. However, this one doesn’t overpower the taste of the pasta and veggies. A little bit of stone ground mustard gives the vinaigrette life and trust me when I say it will become your new obsession!

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 Roasting the veggies is important in order to achieve somewhat of a crunchy texture! You’re going to love it 🙂

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Take this crowd-pleasing pasta salad to a New Year’s Eve party, people will love it! Even though the pasta salad is nutrient dense and incredibly healthy, it doesn’t taste like it.

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The Healthiest Vegan Pasta Salad
A healthy pasta salad recipe that tastes best served at room temperature!
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Ingredients
  1. 8 oz of organic corn + quinoa blend pasta (I used Ancient Harvest brand)
  2. 12 oz brussels sprouts (trim off the bottom and cut them in half)
  3. 3 heads of broccoli (cut into florets)
  4. 1 can garbanzo beans rinsed and drained
  5. 1/3 cup extra virgin olive oil
  6. Sea salt/pepper to taste and garlic powder if wanted
  7. Vinaigrette Ingredients
  8. 6 tbsp extra virgin olive oil
  9. 2 tbsp balsamic vinegar
  10. 1 tbsp stone ground mustard
  11. 1/4 tsp sea salt
Instructions
  1. Cook the pasta according to package directions
  2. Pre heat oven to 400 degrees
  3. Drizzle the 1/3 cup olive oil on the veggies and beans and toss them with the olive oil and seasonings
  4. Roast veggies and beans for 20-25 minutes at 400 degrees (check to make sure broccoli is not burning)
  5. Whisk the ingredients for the vinaigrette together
  6. Drain the pasta and combine it with the veggies/beans
  7. Pour the vinaigrette over the pasta salad while it's still warm so the flavors are better absorbed
  8. Serve and enjoy!
Notes
  1. You can serve it warm, at room temp, or cold!
  2. As a side dish, serves 6-7 and serves 4 as a main dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Millet & Veggies With Spicy Peanut Sauce

Millet & Veggies With Spicy Peanut Sauce

Happiest of Fridays my dearest friends! I hope that you all had a wonderful Thanksgiving. I spent my holiday in Detroit and it was great. I actually got really hungry mid-roadtrip, so we stopped at a random organic market and I bought quinoa veggie sushi, which was all documented on my Instragram story, naturally. My mom and dad are the best and super accommodating when it comes to my vegan diet, which is very much appreciated. It can be HARD being a vegan in a meat-eater’s world, especially on Thanksgiving, yikes! But whenever we go on vacation, my mom googles vegan/vegetarian restaurants to dine at-so nice :). Speaking of vegan food, we should talk about this nutrient dense vegan dish that’s packed with millet, veggies, and spicy peanut sauce, oh my! Spicy sesame oil is a mild-spicy sauce lover’s dream and let me tell ya, it’s hard not to fall deeply in love with my Spicy Peanut Sauce (probably end up dousing any sort of rice or pasta in it). Millet & Veggies With Spicy Peanut Sauce is budget-friendly and makes healthy eating fun, it’s definitely a dish you’ll have on repeat!

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You can eat this as a main course or as a yummy side dish! May I suggest pairing it with some crispy tofu if you’re going to use it as the latter? SO GOOD.

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Millet & Veggies With Spicy Peanut Sauce
Serves 6
A quick and easy hearty vegan dish that's pack with wholesome foods!
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Ingredients
  1. 2 cups of cooked millet (follow cooking directions according to package)
  2. 1 lb of brussels sprouts (trim off the hard part at the very bottom and quarter them into small pieces for faster cooking time)
  3. 1 bunch of asparagus (trim off end of stalk and then cut into smaller pieces)
  4. For cooking veggies
  5. 1/2 cup vegetable stock
  6. 2 tbsp olive oil
  7. Sauce
  8. 1/3 cup +2 tbsp spicy sesame oil (I use Chosen Foods brand)
  9. 2 tbsp liquid aminos
  10. 3 tbsp peanut butter (I used a creamy brand with 3g sugar in it per serving)
  11. 1/4 tsp jarred minced garlic
Instructions
  1. Whisk the sauce ingredients in a bowl with a fork until a creamy texture forms.
  2. Saute the veggies in the olive oil and vegetable stock for 8 minutes on medium heat.
  3. While the veggies are still warm, add the millet and sauce and mix it all together.
  4. Enjoy!
Notes
  1. This recipe will serve 6 people if it's used as a side dish.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Vegan Lemon & Dill Chickpea Biscuits

Vegan Lemon & Dill Chickpea Biscuits

Biscuits are a food group too, right? Well they should be! Oh my gosh my friends, I am soooo very excited for you to make these biscuit babies. My Vegan Lemon & Dill Chickpea Biscuits are are bursting with zesty lemony flavor and fresh fragrant dill. The best part about these little balls of heaven is that they’re made predominately from chickpeas. Talk about healthy! I also use white rice flour to add substance and wowza, those two ingredients make perfectly moist biscuits. Oh my dill weed, biscuits will never be the same. Lemons, chickpeas and dill, you were truly made for one another.  

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Tomato & Cucumber Summer Salad

Tomato & Cucumber Summer Salad

Let’s all take a trip to the Greek Island of Paros, just for a minute. Paros is a beautiful island that lies in the Aegean Sea located in between Greece and Turkey, and the place that inspired this salad. No, this is not a Greek Salad, but there is certainly a little Greek isle inspiration going on here. Unlike this dish, the salad at my favorite restaurant in Paros has onions, feta cheese, and olives in it, and no lime juice in the vinaigrette. But you know me, I wanted to make things interesting, so I put my own vegan twist on it. The end result is a garden-fresh and incredibly healthy salad that you can enjoy for the rest of the summer. I mean, how awesome are home grown tomatoes from the garden?! SO good. Grocery store tomatoes honestly don’t compare in taste and earthiness to the ones my yiayia’s (grandma) friend grows. Greek women can grow some awesome tomatoes, let me tell ya. My Tomato & Cucumber Salad is a fabulous nourishing lunch option and would also be a perfect side dish for dinner. You’ll feel light and fantastic after eating it. I ate it for lunch yesterday and just like a true Greek, I dipped some fresh local bread in the salad liquid. A must try! You and your family will love this minimal yet gourmet salad recipe that’s bursting with all kinds of delightful flavors.

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Oh my goodness, these veggies look and taste so fresh. Dishes like this salad makes eating veggies fun and easy. The prep time is nothing!

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Tomato & Cucumber Salad
A light and garden-fresh salad with a Greek isle infusion
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Prep Time
5 min
Prep Time
5 min
Ingredients
  1. 3 large tomatoes
  2. 1-2 large cucumbers
  3. Vinaigrette Ingredients
  4. 1 tbsp lime juice
  5. 1 tbsp balsamic vinegar
  6. 4 tbsp extra virgin olive oil
  7. 1/2 tsp minced garlic ( I use jarred )
  8. 1/4 tsp sea salt
  9. 2 tbsp chopped fresh parsley (add separately from vinaigrette)
Instructions
  1. Cut the veggies into bite-sized pieces and whisk the vinaigrette ingredients in a small bowl with a fork.
  2. Pour the vinaigrette over the veggies and then mix in 2 tbsp freshly chopped parsley.
  3. Serve and enjoy!
Notes
  1. As a side dish, this will serve 3-4 and as a main course, 2.
UpBeet and Kaleing It http://upbeetandkaleingit.com/
Veggie and Barley Summer Salad

Veggie and Barley Summer Salad

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Hellooo there! I come to you with good news. I have a salad recipe for you without…… lettuce. Yay for lettuce free salads, the best kind! I’ve made this recipe really easy for you too because all you need for the sauce is your favorite store bought guacamole. What? Yes. I’m guessing that I have your attention now, because who wouldn’t want a fantastic salad covered in guac? My second favorite ingredient in this whimsical dish is crispy tofu, which is perfect pan fried. I didn’t press the tofu, but I did drain the block by wrapping it in paper towels and setting it in a strainer on top of a bowl for an hour. As for the grain, well, (more…)

Greek Beans In Tomato Sauce

Greek Beans In Tomato Sauce

“Give me a word, any word, and I show you that the root of that word is Greek.” Technically, this dish is called “Gigantes,” which comes from the Greek word giants. However, I decided to use cute little lima beans instead of giant ones. As some of you may know, I am Greek. “Toula, there’s two kinds of people: Greeks and everybody else who wish they were Greeks.” Ok, so that may not be accurate but I am proud of my culture, and I am proud of our food. Even though this dish does not contain meat, I think that it would still win over Aunt Voula. I don’t know why it has taken me so long to share my Greek Beans recipe on my blog because it’s easy and perfect. All you need is frozen lima beans, vegetable stock, tomato sauce, water, and spices. Yep, it is that easy to make. My Yia Yia (grandma) will be so happy that I shared this dish with all of you because it’s her favorite. She doesn’t quite understand the whole plant-based diet thing yet but I’m working on winning her over. Nonetheless, Greek Beans in Tomato Sauce is a dish that Yia Yia would fully approve. 

easy vegan recipesGreek Beans In Tomato Sauce

Greek Beans in Tomato Sauce is a an excellent side dish for a dinner party.IMG_5169Greek Beans In Tomato Sauce

Have a wonderful weekend!

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Greek Beans In Tomato Sauce
A delicious and healthy Greek side dish!
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Prep Time
5 min
Cook Time
45 min
Prep Time
5 min
Cook Time
45 min
Ingredients
  1. 3 cups small frozen lima beans
  2. 32 oz vegetable stock
  3. 4 cups of water
  4. 2 cans of tomato sauce
  5. 1/4 cup olive oil
  6. 1 tsp garlic powder, onion powder, italian seasoning
  7. 1/2 tsp salt
  8. Dash of red pepper flakes (optional)
Instructions
  1. Put all of the ingredients into a medium or large pot.
  2. Cook beans for about 45 minutes or until tender on medium heat. Cooking time may be slightly longer or shorter depending on size of beans.
  3. I put a lid on at the 20 minute mark.
  4. Serve with your favorite bread!
UpBeet and Kaleing It http://upbeetandkaleingit.com/
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