Browsing Tag:

vegan

Appetizer/ Healthy Recipes

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!

Maple Sriracha Roasted Cauliflower

This Maple Sriracha Roasted Cauliflower is super-duper easy to make. Just toss bite-sized cauli florets in a mix of olive oil, maple syrup, Sriracha, salt, and pepper. Spread on a cookie sheet and bake for about 25 minutes, and sweet/spicy nirvana awaits.

This side dish is as easy as cutting a head of cauliflower into bite sized florets, tossing in the maple-sriracha sauce and roasting before tossing it with the remaining sauce just before serving. As the cauliflower roasts the sauce caramelizes on the edges of the cauliflower magically transforming and infusing the flavour into the cauliflower!

Maple Sriracha Roasted Cauliflower

You could also present it wing-style with a cooling dip like blue cheese or ranch, and maybe a few celery sticks, even.

Maple Sriracha Roasted Cauliflower

Cauliflower, tossed in maple syrup and spicy Sriracha, gets crispy-edged and caramelized in the oven. This irresistibly sweet, spicy and salty maple-sriracha roasted cauliflower is amazing for game-day snacking, a dinner side, or just straight-up lunch. The perfect side dish ever!
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Course Appetizer, Side Dish
Servings 4
Calories 93 kcal

Ingredients
  

  • 1 head cauliflower cut into florets (about 6 cups)
  • 2 tablespoons maple syrup
  • 1 tablespoon oil
  • 1 tablespoon soy sauce
  • 2 tablespoons sriracha or other chili sauce

Instructions
 

  • Toss the cauliflower in the mixture of the oil, maple syrup, sriracha and soy sauce, arrange in a single layer on a baking sheet and roast in a preheated 400F/200C oven until lightly golden brown, about 20-30 minutes, reserving the excess maple sriracha sauce.
  • Toss the roasted cauliflower in the reserves maple sriracha sauce and enjoy!
Healthy Recipes/ Salad Recipes/ Vegan Recipes

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.

Orzo Arugula Salad with Lemon Basil Vinaigrette
This salad is perfect for late summer and early fall. It’s got fresh greens and a homemade lemon basil vinaigrette, but also cranberries and toasted almonds. The original, authentic recipe includes pine nuts, not almonds. Pine nuts can be pretty expensive. It also called for a scoop of ricotta which is probably a lot easier to find in most grocery stores, however, if you can find burrata I highly recommend grabbing some!

Burrata is a ball of fresh Italian mozzarella cheese. It is filled with rich, thick cream. It’s perfect in salads or with grilled fruit and vegetables. It also tastes amazing with toasted bread and fresh pesto or bruschetta.

How To Make Orzo Arugula Salad with Lemon Basil Vinaigrette

For this recipe, you’ll want to cook the orzo first. Let it cool and toss with a drizzle of olive oil. Meanwhile, wash the greens, chop the ingredients for the dressing, and toast the almonds. Once everything is ready, toss it in a large mixing bowl, then plate on a large serving platter or on individual salad plates. Add the burrata and drizzle with olive oil, add a crack of black pepper and a pinch of flaky sea salt.

Orzo Arugula Salad with Lemon Basil Vinaigrette

This salad packed with so many textures and flavors and they all work so well together! It’s a fresh, vibrant salad perfect for those last few days of summer and early fall.

Orzo Arugula Salad with Lemon Basil Vinaigrette

Delicious, zesty, peppery orzo arugula salad topped with sweet and tangy cranberries, sun-dried red peppers and a homemade lemon basil vinaigrette. It’s a healthy, vegan, refreshing salad to make ahead for midweek lunches or you can even to serve alongside grilled chicken or fish for weeknight dinners.
Prep Time 10 mins
Cook Time 20 mins
Total Time 30 mins
Servings 2

Ingredients
  

For the orzo:

  • 2 tsp. olive oil
  • 1 c. uncooked orzo

For the salad:

  • 3 tbsp. chopped sun-dried red bell peppers in oil chopped
  • 2 balls burrata or 1/3 c. ricotta cheese
  • 5 oz. baby arugula or baby arugula blend washed and dried
  • 1/4 c. sliced almonds or pine nuts toasted
  • 1/4 c. dried cranberries
  • 1/4 tsp. freshly ground black pepper
  • 1/4 tsp. coarse kosher sea salt

For the dressing:

  • 1/4 c. olive oil
  • 1/4 c. fresh lemon juice + 1 tsp. lemon zest
  • 1 clove garlic
  • 1/2 tsp. dijon mustard
  • half a small shallot
  • 8 basil leaves
  • 1 tsp. sugar
  • 1/4 tsp. coarse kosher sea salt
  • pinch ground black pepper

Instructions
 

  • Set a large saucepan with water over high heat, bring to a boil. Cook orzo according to the package's instructions. Drain, rinse with cold water, then drizzle with olive oil. Set aside.
  • In a large mixing bowl combine arugula, bell peppers, cranberries, nuts, salt, and pepper.
  • In a food processor or blender, combine all ingredients for the dressing, pulse until emulsified.
  • Add cool orzo to greens. Toss with dressing and plate on a large platter or on individual salad plates. Serve with burrata.
Dinner Recipes/ Healthy Recipes/ Vegan Recipes

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.

15 Minutes Sticky Sesame Chickpea

These chickpeas is perfect if you served it with instant pot rice, steamed broccoli, and scallions or chives to top it all off! It’s also perfect to combined with quinoa, bok choy, sautéed spinach and a sprinkle of sesame seeds on top. You really can’t go wrong. This sesame sauce can also be reused for chicken, salmon, tofu, cauliflower, or any other protein.

You can even add it to my peanut noodles, or sesame noodles with extra veggies of choice. Make it into a stir fry with tons of veggies, rice, quinoa, cauliflower rice, or anything you have on hand.

Chickpeas, also known as garbanzo beans, are naturally gluten free, and so is this whole recipe! Be sure to use tamari (gluten free soy sauce) if you have a gluten intolerance or allergy.

15 Minutes Sticky Sesame Chickpea
How To Make Sesame Chickpeas

Drain and rinse the chickpeas until no bubbles remain. Set them aside as you prepare the rest of the ingredients.

Mince the garlic and add to a saute pan with avocado oil. Saute until the garlic is slightly golden brown and very fragrant.

Whisk together the arrowroot powder and vegetable broth in a bowl and set aside. We’ll be using this in a minute to help thicken the sesame sauce. You can also use chicken stock or water instead.

To the pan with the garlic, add the sesame oil tamari (or soy sauce if not GF), maple syrup, ginger, rice vinegar, and the remaining vegetable broth. Whisk together. Be sure to use a high quality toasted sesame oil. Not all sesame oils are created equal and you want to make sure you have one that is very flavorful!

Re-whisk the arrowroot mixture to make sure no clumps formed at the bottom and add to the saute pan with the rest of the sauce. Whisk together.

Cook over medium/low heat until the mixture starts to bubble.

Once it is bubbling around the edges, give it a quick stir and add in the chickpeas and carefully fold the sauce over the chickpeas until they are well coated.

The sauce will start to thicken, keep stirring so the sauce covers the chickpeas. Let the chickpeas cook until the sauce is nice and thick. The chickpeas will also darken as they absorb the sauce, this is good since it yields major flavor!

After 5 or so minutes or once the sauce is thick, turn off the heat and allow all of the flavors to blend together for an additional 5 minutes.

15 Minutes Sticky Sesame Chickpea

Tips :

  • Once prepared, this vegan chickpea recipe will keep in the fridge for about 5 days. You’ll know it’s gone back when it starts to smell! Beans give off a pretty bad stench in the fridge, so you’ll want to throw them out if they get to this point!
  • To reheat this recipe, add it to a pan with a splash of veggie broth or oil so it gets nice and saucy.

15 Minutes Sticky Sesame Chickpea

Simple, delicious, flavorful, and full with plant protein, these amazing sesame chickpeas are a vegan chickpea recipe that the whole family will love. Super quick, literally ready in just 15 minutes and are great to meal prep for the week.
Prep Time 5 mins
Cook Time 10 mins
Total Time 15 mins
Servings 4

Ingredients
  

  • 2 cans chickpeas
  • 1 tbsp avocado oil or olive oil
  • 3-4 large cloves garlic
  • cup tamari or soy sauce
  • tbsp toasted sesame oil
  • 2 tsp rice vinegar
  • 3 tbsp maple syrup
  • 1 tbsp arrowroot powder
  • ½ tsp ground ginger or 2 tsp fresh grated ginger
  • 4 tbsp vegetable broth or water divided

Instructions
 

  • Drain and rinse the chickpeas and set aside.
  • Mince the garlic and add to a sauté pan with the avocado or olive oil. I suggest using a garlic press so it’s very finely minced and you don’t end up with any large pieces in the sauce.
  • Sauté for a few minutes or until the garlic is very fragrant.
  • In a small bowl combine the arrowroot powder and 2 tbsp of the vegetable broth and mix until no clumps remain. Set aside.
  • To the sauté pan with the garlic, add in the tamari, toasted sesame oil, maple syrup, rice vinegar, ginger, and the additional 2 tbsp of vegetable broth. Whisk together.
  • Add in the arrowroot mixture and stir.
  • When bubbles start to form, add in the chickpeas and stir until they are well coated.
  • Cook on low heat until the sauce becomes thick and sticky, about 5 minutes. stirring occasionally.
  • Remove from the heat and let sit to allow the chickpeas to absorb all of the flavor.
  • Serve with steamed broccoli, quinoa, or my instant pot rice and enjoy!