Vegan

Vegan Summer Vegetable Mac and Cheese with Bolthouse Farms® Plant Protein Milk

This post is sponsored by Bolthouse Farms®, however, I am sharing my own thoughts. All opinions are my own.

This post is sponsored by Bolthouse Farms®, however, I am sharing my own thoughts. All opinions are my own.

I have been craving some mac and cheese like it’s nobody’s business! I know that’s a little strange since it has been nothing but hot and humid here for the past few weeks, but a girl wants what she wants and that’s some mac and cheese. So mac and cheese it was, and it was GOOD, so good in fact that I obviously had to share. Loaded with some of my favorite summer veggies, plant-based, and dairy-free, this recipe is sure to please the entire family. It’s packed with flavor and protein and is super easy and quick to whip up!

The star of this recipe is Bolthouse Farms Plant Protein Milk! Each serving contains 10 grams of pea protein and 50% more calcium than dairy milk per 8 oz. serving. It’s also non-GMO and doesn’t contain dairy, lactose, nuts, soy, carrageenan, or gluten. It comes in four variations – original, vanilla, chocolate, and unsweetened (which I used in this recipe) and can be found at your local grocer in the refrigerated area of the dairy department. Use their store locator here to find Bolthouse Farms Plant Protein milk near you!

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So let’s get to it!

Here’s what you’ll need:
-7 oz pasta of your choosing (I used chickpea shells)
-1 zucchini, sliced in ¼” rounds and quartered
-Half a pint of cherry tomatoes
-1/2 cup Unsweetened Bolthouse Farms Plant Protein Milk
-1/4 cup nutritional yeast
-2 tsp Dijon mustard
-1 tsp lemon juice
-1/4 tsp sea salt
-1/4 tsp black pepper
-1/8 tsp turmeric
-1/8 tsp chili powder (optional)
-2 cloves garlic, chopped
-2 tbsp avocado oil

Instructions:
1) Toss the zucchini and cherry tomatoes with the avocado oil and season with salt and pepper as desired before baking them in a preheated 425-degree oven for 15 to 20 minutes
2) In the meantime, cook your pasta according to the instructions on the box.
3) Once cooked, strain the pasta, and use the warm pan to combine the Unsweetened Bolthouse Farms Plant Protein Milk, nutritional yeast, Dijon, garlic, lemon juice, turmeric, salt, pepper, and chili powder.
4) Pour the sauce over the pasta, and mix in the roasted veggies.
5) Serve, and enjoy!

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Let me know what you think of this summery plant-based mac and cheese in the comments below and be sure to check out Bolthouse Farms full line of Plant Protein Milk!

Back to School Pipcorn Snack Mix

It's September which means it's that time of year again - back to school. Schedules are falling into place, lunches are being packed, and that back to school traffic is back in gear. So how can we beat the back to school blues? It's simple really, with this delicious Pipcorn snack mix.

Whether you're packing lunch for your kids or yourself or even just looking for a quick and easy throw together snack for an upcoming Labor Day weekend party, this mix is perfect. It has that sweet and salty combo which will have you eating by the handful. I'd honestly even eat it for dessert. 

It takes just minutes to mix together. Then all you have to do is pop it in the freezer for about an hour, and you're ready to go. It doesn't get much easier. You can even make it in a dorm room (I see you college students). So let's get started!

Here's what you'll need:

1) Two cups sea salt Pipcorn
2) 1/2 cup raw pistachio kernels, lightly chopped
3) 1/4 cup dark chocolate bing cherries, chopped (dark chocolate coated raisins work just as well)
4) 2 tbsp original Essentially Coconut coconut butter, melted

Instructions:

1) In a large bowl, combine the Pipcorn, pistachios, and dark chocolate cherries.
2) Evenly pour about half of the melted coconut butter over the top. Mix the ingredients using a spatula. Pour the rest of the coconut butter in, and mix again.
3) Cover the bowl with aluminum foil or plastic wrap and place in the freezer for about an hour until the coconut oil has solidified.
4) Using a spatula, scrape the mix off the sides of the bowl and de-clump any huge clumps of the mix. 
5) Place in a serving bowl, and enjoy!

If you aren't going to eat the mix immediately, you can store it in the fridge. If you're taking it on the go, it doesn't need to be refrigerated, as the coconut butter will stay solid as long as it isn't too hot out. If you're serving it at a party, I might suggest at least doubling the recipe because it will be gone pretty quickly, trust me!

Let me know how you use this snack mix and what you think in the comments below!

Peanut Butter and Jelly Breakfast Smoothie

I've been on a peanut butter kick recently, and by recently I mean the past couple of years. More specifically, I've really been craving PB&J.

I needed to make a quick breakfast before heading out the door this morning, so I decided to try and fill that PB&J void with a breakfast smoothie.

Here's what you'll need:

-1/2 cup unsweetened almond milk
-3 tbsp creamy peanut butter
-1/2 cup mixed berries (I used blueberries and blackberries)
-1/2 cup ice
-1/2 cup fresh spinach
-1 banana

Instructions:

1) Add all ingredients to a blender and mix thoroughly. I tend to put the ice and almond milk towards the bottom to avoid the blender getting stuck.
2) Pour the smoothie into a glass, and enjoy!

Let me know what you think, and feel free to subscribe to e-mail updates below!

Vegan Cauliflower Fried Rice

I am a huge fan of Chinese food. I've been eating it since I was little. It's basically a comfort food for me. I am also a huge fan of carbs. I was talking to my sister about how much we love carbs, and we decided it's our mom's fault. She must've been eating bread and pasta nonstop when she was pregnant with us both. The three of us just can't get enough.

Rice is especially a big one for me. I'd probably be happy eating fried rice every single day. Unfortunately, I don't get to eat fried rice every single day. I actually rarely eat it because it isn't the healthiest.

That's not to say that I have anything against eating carbs. I'm not anti or low carb necessarily, but I am pro vegetable and about balance. I don't like to eat just rice or just pasta as an entire meal, but I wanted some fried rice. I had recently heard about using cauliflower as a rice replacement,  so I decided I wanted to try it out to kick this fried rice craving.

Here's what you'll need:

-1 head of cauliflower
-2 cups of frozen mixed vegetables (My bag had peas, carrots, corn, and green beans - I'd suggest at least peas and carrots)
-1 clove garlic
-3 tbsp sesame oil
-1/2 of a yellow onion, chopped
-1/4 cup Braggs liquid aminos
-1 tbsp sriracha (optional)

Instructions:

1) Add 1/2 of the cauliflower florets into a food processor and pulse for about 10 seconds, until the cauliflower is chopped and has a rice-like texture. You don't want to over pulse it, or it will lose that texture.
2) Repeat with the other half of the cauliflower.
3) In a pan, heat up the sesame oil.
4) Add in the frozen veggies, garlic, and onion. Let them cook for about 3-5 minutes so that the vegetables are heated.
5) Add in the cauliflower, liquid aminos, and sriracha. Mix it all together and let the mixture cook for about 5 minutes until the cauliflower is all heated up.
6) Serve and enjoy!

I hope you enjoy this as much as we did! My mom said she gives it a 7 out of 5, so I might say it's pretty good. Let me know what you think in the comments below, and don't forget to subscribe!

Sesame Sriracha Tofu Kabobs

Sunday nights have basically become a vegan recipe night in my house. Most of my family is vegan or vegetarian, and Sundays tend to be the night that we can all get together and have a family meal. Instead of resorting to takeout all of the time, I've started using them as my recipe testers (and so far they haven't minded one bit). 

With it being summer, I've been on a grill kick, specifically kabobs. I've made veggie kabobs plenty of times, but I decided to try something little different and add tofu to the mix. I decided to go with an Asian-inspired, spicy sriracha marinade. I hope you enjoy!

Here's what you'll need:

For the kabobs:
-1 package (12 oz) of extra firm tofu, pressed and cut into squares about 1 1/2" by 1/2" (1 package makes about 16 pieces)
-1 zucchini (green), sliced about 1/2" thick
-1 summer squash (yellow), sliced about 1/2" thick
-1 package of small (baby bella) mushrooms
-1 package of grape tomatoes (will only use about half)
-1 yellow onion cut into quarters
-Kabob sticks (soak in water before assembling to prevent burning)

For the marinade:
-2 cloves of garlic, chopped
-1/4 cup olive oil
-1 tbsp natural deli mustard
-1/4 cup fresh lime juice
-1/8 cup Bragg's liquid aminos
-3 tbsp sriracha
-1/2 tsp sesame seeds

Instructions:

1) Whisk together all of the marinade ingredients in a large bowl. Add in the tofu (make sure it all gets completely covered) and let marinade for at least 1 hour.
2) Assemble kabobs as you desire. I put one piece of each vegetable and two pieces of tofu per kabob sometimes doubling up on onions or mushrooms.
3) Grill the kabobs for about 4 minutes on each side (8 minutes total).
4) Serve and enjoy!

We decided to add a side, a pasta salad with arugula, strawberries, and a raspberry walnut dressing. Feel free to add any sides you'd like. Let me know what you think, and don't forget to subscribe to e-mail updates below!