Plant Based Lifestyle Recipes Archives - Journey With Healthy Me

Creating Highly Nutritious Meals

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March is National Nutrition Month, a yearly campaign created by the Academy of Nutrition and Dietetics. The month presents the perfect opportunity for learning to make better food choices and for developing healthy eating habits. The theme this year is Personalize Your Plate.

In recognition of National Nutrition Month, I created a four week series. Week One, I posted Eat a Variety of Nutritious Foods. It shares the benefits of eating highly nutritious food. Find the list of foods that I selected on that post.

Week Two, Shopping for Nutritious Food, serves as the bridge between knowing what to eat and preparing delicious, highly nutritious meals. I shopped at Aldi Grocery Store for nutritious food, using the previous week’s list as my guide.

This week, you get a peek at the results, with Creating Highly Nutritious Meals. And finally, next week, is Thrive Through Powerful Nutrition Habits.

Creating Highly Nutritious Meals title meme

Putting the Pieces Together

Shortly before becoming plant based, I shared with others a desire to cook more at home. Cooking is a way to express creativity and I felt drawn to that.

Little did I know that embracing a plant based lifestyle would open that door to fulfilling my desire.

It’s fun for me, creating highly nutritious meals. And crafting this series, I especially enjoyed this week’s meals based on the list of highly nutritious foods. It was like having all these pieces laid out before me and then putting them together to create beautiful, colorful works of art.

Creating Highly Nutritious Meals

Using the foods from the Week One list, that I purchased at the Joplin Aldi Grocery Store during Week Two, I created seven days of meals. Here they are.

Day One

Breakfast – gluten free oats with berries and chia seeds. I discovered it’s easy to make oatmeal in the microwave. Add 1/2 cup of rolled oats, regular or gluten free, to a large mug or bowl. Pour 1 cup of water over the oats. Microwave for about 2 minutes. That’s it! I typically add a dash of sea salt and then top the oats with berries and chia seeds or bananas and walnuts.

Lunch – chopped salad. Check out how easy it is to create these amazing bowls of chopped veggies HERE.

Snack – 1/2 a sliced apple

Dinner – steamed Brussels sprouts, asparagus and cauliflower with a baked potato

Snack – Cara Cara orange

Creating Highly Nutritious Meals breakfast oats — Creating highly nutritious meals – breakfast oats with fresh berries and chia seeds

Creating Highly Nutritious Meals snack oranges — Creating highly nutritious meals – snack – Cara Cara orange

Creating Highly Nutritious Meals steamed veggies — Dinner – baked potato and steamed veggies

Day Two

Breakfast – fruit smoothie. I combine fresh bananas with frozen fruit and enough chilled filtered water to create a smooth blend.

Lunch – chopped salad with organic vegan tomato soup (from Pacifica)

Snack – handful of walnuts and cashews

Dinner – avocado and kale pasta (recipe below, adapted from Forks Over Knives)

Snack – apple slices

Avocado and Kale Pasta

This creamy pasta dish comes together in minutes

5 from 4 votes

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4 servings

Ingredients

1 16 oz package of gluten free pasta
1 tbsp olive oil
8 oz asparagus, cut into one inch pieces
2 cups grape tomatoes, halved
1 cup baby kale
1 avocado, halved
2 tbsp lemon juice
3 garlic cloves, minced
1/4 tsp crushed red pepper

Instructions

Cook pasta according to package directions. Drain, reserving one cup of pasta cooking water. Return pasta to pot.
In a large skillet, saute asparagus and tomatoes in olive oil.
In blender, combine remaining ingredients, through crushed red pepper. Cover and blend until creamy, adding 1/2 to 1 cup of reserved pasta cooking water to make a smooth sauce.
Add sauce and sauted asparagus and tomatoes to pasta. Gently toss to combine. Season with sea salt and fresh or dried dill, if desired. Makes four servings.

Keyword Asparagus, Avocado, Gluten Free Pasta, Kale

Day Three

Breakfast – fruit smoothie

Lunch – vegan tostadas (we ended up enjoying an afternoon out and had a fabulous lunch at the vegan restaurant The Veggie Table.

Snack – handful of walnuts and cashews

Dinner – avocado and kale pasta (leftovers)

Snack – apple slices

Creating Highly Nutritious Meals breakfast smoothie — Creating highly nutritious meals – breakfast smoothie

Creating Highly Nutritious Meals snack nuts — Creating highly nutritious meals – snack – walnuts and cashews

Day Four

Breakfast – gluten free oats with sliced bananas and walnuts

Lunch – stir fried brown rice and veggies. This is a great way to use left over brown rice and an assortment of fresh or cooked veggies. I saute the veggies together, add the brown rice and a sauce made from 2 tbsp Bragg liquid aminos (soy sauce substitute), 1 tsp toasted sesame oil and 1 tsp fresh or powdered ginger. This lunch stir fry contained at least a dozen veggies.

Snack – skipped due a larger than normal lunch

Dinner – red lentil and sweet potato curry (recipe below, adapted from Forks Over Knives) served with brown rice

Snack – apple slices

Creating Highly Nutritious Meals stir fry — Creating highly nutritious meals – stir fry brown rice and veggies

Creating Highly Nutritious Meals lentil and sweet potato curry — Red lentils and sweet potato curry over brown rice for dinner.

Red Lentils & Sweet Potato Curry

Prepare this savory curry in the slow cooker.

5 from 4 votes

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Prep Time 20

Cook Time 5

Total Time 5 20

Course Main Course

Cuisine Indian

Servings 8 servings

Equipment

Slow Cooker

Ingredients

4 cups vegetable broth
4 1/2 cups sweet potatoes, peeled and cubed
1 1/2 cups dry red lentils
1 14.5 oz can diced tomatoes
1 small can tomato paste
1 small yellow onion, chopped
1 small green bell pepper, chopped
3 garlic cloves, minced
2 tsp fresh or dried ginger
2 tsp curry powder
1 tsp ground cumin
1 tsp coriander
1/2 tsp crushed red pepper
Hot cooked brown rice, couscous or quinoa

Instructions

Combine all ingredients in slow cooker along with 2 cups of water. Stir to combine.
Cover and cook on high heat 4 1/2 to 5 hours or on low heat 9 to 10 hours. Check for doneness after 4 1/2 hours (or 9 hours). Season with sea salt and black pepper, if desired. Serve over brown rice, couscous or quinoa. Makes 8 - 10 servings.

Keyword Curry, Red Lentils, Sweet Potatoes

Day Five

Breakfast – fruit smoothie

Lunch – leftover avocado and kale pasta with chopped salad

Snack – handful of walnuts and cashews

Dinner – red lentils and sweet potato curry with brown rice (leftovers)

Snack – Cara Cara orange

Creating Highly Nutritious Meals lunch avocado kale pasta and salad — Creating highly nutritious meals – the last of the avocado and kale pasta paired with a chopped salad

Day Six

Breakfast – oats with berries and chia seeds

Lunch – cup of red lentil curry (leftovers) topped with fresh kale. I failed to get a photo of this but I loved the added kale.

Snack – apple slices

Dinner – my parents took me out for a meal. I had rice noodles with vegetables

Snack – chocolate avocado mousse. This simple dessert is so easy to make. Combine in a blender 3 ripe avocadoes, halved, 3 tbsp cocoa powder, 1/4 cup plant based milk (I used unsweetened almond milk), 4 tbsp pure maple syrup and a dash of sea salt. Blend until creamy. Divide into four small dessert cups. Chill at least one hour. Top with fresh berries.

Creating Highly Nutritious Meals snack chocolate avocado mousse — Creating highly nutritious meals – snack – chocolate avocado mousse

Day Seven

Breakfast – fruit smoothie

Lunch – roasted potatoes and sweet potatoes with chopped salad. Recipe for roasted potatoes HERE.

Snack – Cara Cara orange

Dinner – navy beans, brown rice and kale. Recipe HERE.

Snack – chocolate avocado mousse with berries

Creating Highly Nutritious Meals lunch roasted potatoes — Creating highly nutritious meals – lunch – roasted potatoes and sweet potatoes with chopped salad

Creating Highly Nutritious Meals navy beans and kale — Creating highly nutritious meals – dinner – navy beans, brown rice and kale

Seven Days of Highly Nutritious Meals

After a week of delicious and healthy meals and snacks, I STILL have plenty of food remaining for several days worth of meals. I bought more bananas today and almond milk. That’s it.

As you noticed, I don’t mind eating left overs the next day. In fact, I love knowing I have food already prepared in the fridge. There’s still a large amount of red lentil and sweet potato curry to enjoy. I’ll need to make another batch of brown rice tomorrow, in the pressure pot.

Throughout the day I drink plenty of filtered water and at least one cup of herbal tea.

I hope this week of breakfasts, lunches, dinners and snacks shows you how easy and doable it is, creating highly nutritious meals. Truly, I love eating this way and my body and health show the benefits from it.

If you are not plant based, add in salmon or chicken. However, I encourage you to try meatless meals, and not just on Monday. The body thrives with this level of nutrition.

Next week I’ll share how to keep the good nutrition going, past the month of March!

Amazon Finds to Make Cooking Easier

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Vegan Spinach Lasagna

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Prior to becoming plant based, I made a mean lasagna. Loaded with four cheeses, a homemade meat sauce, eggs, and wheat noodles, this lasagna took hours to make. It tasted good to me back then, although now I cringe when I think about what I fed my body.

I haven’t eaten lasagna for more than four years…until this past Christmas Day. One of my 63 birthday activities, the words on this slip of paper read “Create a new dish for Christmas dinner”. I’d already decided to look for a vegan lasagna recipe. I found one, from Simply Quinoa, that I adapted slightly. Check out the original recipe HERE.

I LOVED this easy to prepare vegan spinach lasagna. Read on for the recipe and tips on making this dish for your next special meal or weekend dinner.

Vegan Spinach Lasagna title meme

Vegan Spinach Lasagna Recipe

Simple to make and absolutely delicious, this lasagna features gluten free noodles, fresh spinach, store bought marinara sauce and two vegan cheeses made from almond milk.

Vegan Spinach Lasagna

Quick and easy vegan spinach lasagna is perfect for a weekend or special meal

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Prep Time 15

Cook Time 40

Total Time 55

Course Main Course

Cuisine Italian

Servings 8 servings

Ingredients

1 pkg gluten free lasagna noodles
8 cups fresh spinach
1 15 oz jar marinara sauce (I use sugar free)
1 1/2 cups vegan ricotta
1 bag shredded vegan mozzarella cheese
2 tbsp Italian seasoning

Instructions

Preheat oven to 375 degrees. In a large pan, add gluten free lasagna noodles to boiling water. Return to a boil for 2 minutes, cover and turn off heat. Let set for 14 minutes. Drain and run cold water over cooked noodles.
While noodles cook, wilt spinach. Place spinach in a large pan or skillet, add a couple of tablespoons of water and cook and stir over medium high heat. Spinach will wilt and reduce in volume. Remove from heat.
In a 9X13 pan, add a small amount of marinara sauce to bottom of pan. Layer rest of ingredients: lasagna noodles, ricotta cheese, shredded cheese, spinach, Italian seasoning, sauce. Continue to layer (I made three layers), ending with marinara sauce and the last of the shredded mozzarella cheese.
Bake for 35 - 40 minutes. Remove from oven and let lasagna stand for 10 minutes. Cut and serve. Makes 8 large servings.

Keyword Spinach Lasagna, Vegan

Tips for Making Vegan Spinach Lasagna

The Spinach

I’ve made this lasagna twice already. It’s that good. Both times I wilted the spinach, which is very easy to do and takes about a minute. I purchase a large bag of fresh spinach. The last time I prepared the recipe, I divided the spinach into two batches and wilted each separately. It was easier to manage the spinach that way. The spinach really does reduce in size as it wilts. Drain any liquid off before layering.

Vegan Spinach Lasagna fresh — Fresh spinach ready to wilt.

Vegan Spinach Lasagna wilted — Wilted spinach for vegan spinach lasagna.

Assembling the Lasagna

Layering the lasagna is the fun part. With the ingredients listed above, I’m able to make three layers. Adding a small amount of sauce in the bottom of the pan keeps the noodles from sticking.

I use gluten free brown rice noodles. My favorite marinara sauce is the Paul Newman brand. It’s sugar free and available at Wal-Mart or health conscious grocery stores. And I purchase both vegan cheeses at Natural Grocers.

Doing the layers, I’ve found one package of gluten free brown rice noodles is perfect. Assemble the ingredients, spreading them out as you layer, and finish with the last of the marinara sauce and mozzarella cheese. No need to cover the dish when baking.

Vegan Spinach Lasagna ready to bake — Vegan Spinach Lasagna – ready to bake

Vegan Spinach Lasagna baked — Vegan Spinach Lasagna out of the oven.

The Taste Test

I served this lasagna at a very small family Christmas dinner. We all loved it, even the non-vegans. In fact, I believe I like it better than my old lasagna that I used to make, and that’s saying something!

The vegan cheese is not heavy and yet adds a creaminess to the dish. And I love the added spinach. It adds a wonderful flavor plus it’s so good for me. Best of all, I like that this recipe comes together quickly…prepped, baked and ready to eat in about an hour.

I could easily eat this lasagna every week! Served with steamed or roasted veggies and a big chopped salad, it makes a filling and satisfying meal. I hope you’ll enjoy this recipe too!

Helpful finds from Amazon:

Easy Vegan Tortilla Soup

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I love soup! I used to say I could easily exist on soup, bread and diet soda. My health didn’t agree with that statement. I first eliminated soda from my life. Read about soda’s negative impact on the body HERE.

Then, when I embraced a plant based lifestyle more than four years ago, I discovered that I have a gluten sensitivity. I stopped eating regular bread, although I now occasionally enjoy the gluten free version. Soup is still good, though, right?

That depends! Soups containing meat, egg, gluten or dairy products no longer simmer on my stove. Fortunately, however, there is a rich variety of wonderful, hearty, healthy soups available that are plant based, gluten free and dairy free.

Check out this amazingly easy vegan tortilla soup. It’s perfect for chilly winter evenings.

Easy Vegan Tortilla Soup title meme

Easy Vegan Tortilla Soup

I loved chicken tortilla soup, before becoming plant based. After eliminating meat from my diet, I gave up tortilla soup because I couldn’t find it offered without the chicken. When this recipe popped up on Pinterest, I knew what was on the menu for dinner tonight!

This easy vegan tortilla soup is adapted from a recipe by Midwest Foodie. Check out the original recipe HERE. The flavorful soup comes together in minutes and uses items commonly found in the pantry. Canned goods speed up the cooking process, lentils add protein and heartiness and canned coconut milk makes the soup creamy. And no worries, the coconut milk does not add coconut flavor to the soup.

In less than 30 minutes, I was ladling this soup into bowls.

Easy Vegan Tortilla Soup

This flavorful vegan soup comes together quickly.

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Prep Time 10

Cook Time 10

Total Time 20

Course Soup

Cuisine Mexican

Servings 4 servings

Ingredients

2 tbsp olive oil
1 red onion, diced
5 garlic cloves, minced
1 tbsp cumin
2 tsp chili powder
1 15 oz can black beans, drained
1 15 oz can whole corn, non GMO, drained
1 15 oz can fire roasted diced tomatoes
3/4 cup red lentils
2 cups vegetable broth
2 cups tomato juice
1 13.5 oz can full fat coconut milk
2 tsp sea salt + black pepper to taste

Instructions

In a soup pot or dutch oven, saute diced onions in olive oil over medium high heat, stirring frequently, for approximately 3 - 4 minutes.
Add garlic, cumin and chili powder and stir and saute for 1 minute.
Add black beans, corn, tomatoes, vegetable broth, tomato juice, lentils, salt and coconut milk. Bring to a boil, cover, lower heat and simmer for 10 minutes, or until lentils are cooked through. Season with black pepper and more salt, if needed.

Keyword Tortilla Soup, Vegan

Tortilla Soup Making Tips

The easy vegan tortilla soup was ready in minutes. I checked the soup after five minutes and gave it another five minutes of simmering time for a total of ten minutes.

Use store bought organic vegetable broth or make your own broth HERE. I use organic 100% tomato juice from WR Knudsen however any tomato juice is fine. You can even use V-8 for extra flavor. Don’t have juice on hand? Four cups of vegetable broth is fine or swap out the veggie broth for all tomato juice. This recipe is very adaptable.

If you don’t have red lentils on hand, brown or green lentils work too. Just check soup after five minutes of simmering time, for doneness.

Garnish soup with non GMO tortilla chips. I like these from Xochitl . Late July makes an excellent non GMO chip as well. You can also top soup with vegan cheese, vegan sour cream, chopped green onions or diced jalapeno peppers.

Easy Vegan Tortilla Soup ready to eat — Easy vegan tortilla soup is ready to eat in under 30 minutes.

The Taste Test

I loved this soup before I even tasted it. It smelled right! And my nose was correct. This easy vegan tortilla soup is wonderful with the perfect spice level. It has the tortilla soup flavor without the chicken or dairy products.

The non GMO tortilla chips, which happened to be unsalted, added the perfect crispiness.

I have leftovers for tomorrow. I’m excited about that. However, I’ll make this soup often. Perhaps I’ll never run out of tortilla soup. I hope you enjoy it too!

Try these products from Amazon:

Vegan Egg Nog

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There’s something about the holiday season that triggers my desire for a good cup of egg nog. During my childhood, my mother served us her homemade egg nog around Christmas time, alcohol free of course. I seem to carry a timed memory of that delicious drink and when December arrives, that desire for egg nog returns.

As an adult, I’ve enjoyed simple egg nogs made by combining the store bought drink with a splash of rum. However, since choosing the plant based lifestyle four and a half years ago, I’ve not known how to satisfy that longing for the holiday drink.

I’ve tried several non-dairy, egg free “nogs” however none of them really came close to matching the drink from my memories. That is, until this year. I’ve finally found a vegan egg nog that tastes like egg nog! Check it out.

Vegan Egg Nog title meme

What is Egg Nog Anyway?

Traditional egg nog (also spelled eggnog) originated from England. Historically it is a rich, creamy, dairy based drink that contains milk, cream, sugar, nutmeg, whipped egg whites and egg yolks. Brandy, rum, whisky or bourbon are often added to the drink.

Considered a holiday drink, egg nog is consumed from the end of October until the new year. Venezuela and Trinidad enjoy a variation of the drink called Ponche Crema.

The British originally called the drink egg flip, from the practice of rapidly flipping the drink mixture between two pitchers. The term egg nog is actually American, coined in the mid 1700s. It’s a combination of two colonial slang words. Rum was referred to as grog and the drink was served in wooden mugs called noggins. A nog is also a strong ale, so it’s possible that’s where the “nog” derives from.

Vegan Egg Nog ready to drink — Vegan Egg Nog – ready to drink in minutes

Vegan Egg Nog Recipe

This dairy free, egg free, refined sugar free nog is rich, creamy and ready in minutes without cooking.

This recipe is adapted from one I found at Connoisseurus Veg.

Vegan Egg Nog

Rich and creamy, this nog is dairy and egg free.

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Prep Time 5

Total Time 5

Course Drinks

Cuisine American

Servings 4

Ingredients

1 cup unsweetened dairy free milk such as almond milk
1 can coconut milk
1 over ripe banana
1/2 cup maple syrup
1 tsp vanilla
1/2 tsp ground nutmeg
pinch sea salt
splash of rum, brandy or whisky per serving optional
dollop non dairy coconut whipped topping per serving

Instructions

Combine all ingredients except rum, brandy or whisky and coconut whipped topping in a blender. Blend on high speed until drink is well mixed, thick and creamy.
Pour nog into mugs. Add a splash of rum, brandy or whisky to each mug. Add more to taste or omit if desired. Top with a dollop of coconut whipped topping. Sprinkle with nutmeg.
Makes four servings. Store leftovers in refrigerator for up to 3 days.

Keyword Egg Nog, Vegan

Vegan Egg Nog with coconut whipped topping — Vegan Egg Nog – add coconut whipped topping if desired and a sprinkle of nutmet

The Taste Test

This is the BEST vegan egg nog I’ve tried. I love it. Truly, the drink is smooth, creamy and closely matches the memory I carry of the egg nog from my childhood. The banana adds creaminess and thickens the nog perfectly. And the canned unsweetened coconut milk adds richness. If desired, substitute canned low fat coconut milk however make sure you use the canned milk and not coconut milk from a carton.

I add a splash of rum to my egg nog. It tastes great without it though so omit the alcohol if you want.

I drank a delicious mug full of vegan egg nog and saved the rest of the mixture in the refrigerator. Over the next three days, I enjoyed three more mugs of egg nog, one each evening.

Do you enjoy this traditional drink? If you are looking for a plant based version, give this wonderful vegan egg nog a try during the Christmas season.

Vegan Egg Nog memories — Vegan Egg Nog – this delicious drink reminds me of my childhood

Pick up these nog ingredients from Amazon

Vegan Ramen Noodles

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Most of us have prepared ramen noodles from a package. A staple food of college kids and those new to adulting, ramen noodles make a quick and inexpensive meal. My eleven year old granddaughter loves them!

And I’ve certainly eaten my share of ramen noodles. The thing is, those packaged chicken, beef or shrimp flavored noodles pack a lot of sodium into a serving, along with other not so wholesome ingredients such as MSG and artificial flavors.

Since embracing a plant based lifestyle, a healthier version of ramen noodles ranked high on my list of recipes to try. These easy vegan ramen noodles, adapted slightly from a recipe from The Vegan 8 are amazing!

Vegan Ramen Noodles title meme

What Do You Need to Make Vegan Ramen Noodles?

Let’s start with the basics. What ingredients do you need to make these delicious noodles?

This easy recipe requires only eight ingredients plus salt and pepper. It’s important to include miso, a soy bean based product. I found organic, non GMO mellow white miso in the refrigerator section at Natural Grocer’s.

Vegan Ramen Noodles miso and noodles — Vegan Ramen Noodles – miso and pad Thai noodles

Other essentials include minced ginger and garlic, dried parsley, vegetable broth, Bragg Liquid Aminos or low sodium soy sauce and noodles. I could not find gluten free ramen noodles so I substituted brown rice pad Thai noodles and they worked well. I’m ordering gluten free ramen noodles HERE.

Vegan Ramen Noodles

These fast and easy vegan ramen noodles are so much healthier than the packaged variety.

5 from 2 votes

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Servings 4

Ingredients

1 1/2 tbsp minced ginger
1 1/2 tbsp minced garlic
8 cups low sodium vegetable broth
3 tbsp mellow white miso
2 tbsp dried parsley
1 tbsp Bragg Liquid Aminos or low sodium soy sauce
1 cup chopped green onions, separated
9 ounces gluten free ramen or pad Thai noodles
3/4 tsp sea salt
1/2 tsp black pepper

Instructions

Add 1/2 cup of the vegetable broth to a large pot. Saute minced ginger and garlic in broth over medium heat. Bring just to a boil then reduce heat and simmer 5 minutes.
In a small bowl, combine another 1/2 cup vegetable broth with the miso. Whisk until smooth. Make sure miso is completely dissolved.
Add remaining vegetable broth to soup pot along with miso/broth, parsley, Bragg Liquid Aminos or soy sauce, 1/2 cup of the sliced green onions, salt and black pepper. Bring back to a simmer and cook for 5 minutes.
Add ramen noodles and cook for 3 minutes more, stirring frequently or add pad Thai brown rice noodles and cook for 4 - 5 minutes, or until noodles are soft.
Remove from heat and let noodles sit for a couple of minutes. Serve up ramen noodles in a bowl, topped with sliced green onions and sesame seeds, if desired. Makes 4 - 6 servings.

Keyword Ramen Noodles, Vegan

Vegan Ramen Noodles – sauting ginger and garlic

Vegan Ramen Noodles miso — Use mellow white miso in Vegan Ramen Noodles.

Vegan Ramen Noodles miso paste — Whisk miso and vegetable broth until smooth.

Serving Up Vegan Ramen Noodles

This recipe came together so quickly! I loved the aroma wafting through the kitchen as the noodles simmered.

Here are my tips:

I used minced ginger and minced garlic from a jar. It’s easier than mincing them myself however mince your own if desired.
Make your own yummy vegetable broth. It’s a great way to use leftover vegetable scraps. Or use low sodium organic veggie broth from the store.
I buy dried parsley in a small bag at Natural Grocer’s. You can find it in the spice section as well.
Bragg Liquid Aminos is available at stores like Natural Grocer’s or in most regular supermarkets.
To stay gluten free, I used brown rice pad Thai noodles. Any gluten free noodle could be used.

And….how did these freshly prepared vegan ramen noodles taste?

They were SO GOOD! Less sodium than packaged is a plus, especially when combined with such a delicious flavor. The ginger gives the noodles a bit of heat. Reduce amount to one tablespoon if you desire less zing. I found the spice level perfect.

I enjoyed these noodles so much that I’ll make them again soon…like this week.

Let me know if you make these yummy noodles and what you think!

Vegan Ramen Noodles ready to eat — Ready to eat these Vegan Ramen Noodles…with chopsticks of course!

Vegan Ramen Noodles Ingredients from Amazon

Two Gluten Free Cookie Recipes

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Yesterday, December 4, was National Cookie Day. Purposefully situation during the holiday season, Cookie Day encourages people to bake and create treats to enjoy and to share.

To celebrate the day, I tried out two gluten free cookie recipes, thanks to my blogging associate Rebecca. She regularly posts gluten free, vegan and allergy free recipes on her site, Strength and Sunshine.

These easy to make cookies are perfect for snacking or sharing during the holidays.

Two Gluten Free Cookie Recipes title meme

The Origins of Cookies

Did you know that the word cookie originates from the Dutch word koekie, meaning “little cake”? The treats themselves originated in Persia in the 7th century, shortly after the use of sugar became common in the area. From there cookies spread to Europe. Cookies were regularly consumed throughout Europe by the 14th century.

In the 17th century, cookies arrived in America. Early favorites included macaroons and gingerbread. Most English speaking countries, other than the United States, refer to cookies as biscuits. American biscuits are a different food entirely, and often covered in gravy!

During this joyful season, bake cookies with family and friends. Share some. And try these two gluten free cookie recipes.

Two Gluten Free Cookie Recipes

These recipes use gluten free flour. You can blend your own, see this post for suggestions, or you can purchase gluten free flour that can be substituted for regular flour. For these two gluten free cookie recipes, I used gluten free flour that was a 1 for 1 brand, meaning 1 cup of gluten free flour equals 1 cup of regular flour.

I also used plant based butter and a flax egg, making these cookies vegan as well.

Rustic Shortbread

I love shortbread, partly because of its association with Scotland. These simple treats are a traditional Scottish biscuit made with sugar, flour and butter. I’ve been experimenting with gluten free shortbread since I switched to a plant based lifestyle and eliminated white, refined sugar from my diet. I occasionally eat something with a small amount of sugar in it, however for the most part, I avoid it and feel better for it.

I slightly adapted this recipe from Rebecca, using coconut sugar in the recipe instead of erythritol. As a result, my shortbread is rustic looking, due to the brown coconut sugar, but oh so delicious. This is the best recipe I have found, for gluten free, plant based shortbread. Check out Rebecca’s version HERE.

Two Gluten Free Cookie Recipes Shortbread

Rustic Shortbread

This rustic shortbread is the perfect accompaniment for a cup of hot tea.

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Prep Time 15

Cook Time 35

Chill in refrigerator 1

Total Time 1 50

Course Dessert

Cuisine Scottish

Servings 12 servings

Ingredients

2 cups gluten free flour
1 cup vegan butter
1/2 cup coconut sugar may use erythritol or other granular sweetener
1 tsp pure vanilla optional

Instructions

In a large bowl, combine flour, butter cut into chunks, coconut sugar and vanilla.
Mix and knead dough by hand, making sure butter is fully incorporated.
Chill dough for at least 1 hour in the fridge.
Line an 8X8 pan with parchment paper. Remove dough from refrigerator and let warm for a few minutes.
Press dough into pan, to 1/2 inch thickness. Smooth top. With a sharp knife, score dough into bars and prick centers with a fork. I made 12 bars.
Bake in 325 degree oven for 35 minutes, until slightly golden.
Remove shortbread from oven and while still warm, fully slice along score lines. Lift cookies out by parchment paper and allow to cool completely. I found that the cookies held their shape better if I left them on the parchment to cool. Store in an airtight container.

Keyword Gluten Free Cookie, Shortbread

Loaded Cookies

When I saw Rebecca’s recipe for these gluten free cookies, I knew Greg would love them. Use an egg substitute, such as a “flax egg”, nut milk and dairy free white chocolate chips to keep them plant based. Check out Rebecca’s original recipe HERE.

Loaded Gluten Free Cookies

These treats combine pretzels and white chocolate chips to make a scrumptious cookie.

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Prep Time 10

Cook Time 13

Course Dessert

Cuisine American

Servings 9

Ingredients

1 1/2 cups gluten free flour
1/2 tsp baking soda
1/2 cup coconut sugar or brown sugar erythitrol
1 flax egg (1 tbsp ground flax + 3 tbsp water) or other egg replacement
1/2 tsp pure vanilla
4 tbsp vegan butter, softened slightly
2 tbsp unsweetened non dairy milk such as almond coconut
1 cup gluten free pretzels, crushed
1/2 cup dairy free white chocolate chips

Instructions

Preheat oven to 350 degrees
In a large bowl, combine flour, baking soda and coconut or brown sugar.
Add flax egg. (let ground flax and water set for 5 minutes before using), vanilla, softened butter and milk. Mix well with hands.
Fold in crushed pretzels and white chocolate chips, mixing until combined well.
Line a cookie sheet with parchment paper. Divide cookie dough into 8 - 10 mounds and place on cookie sheet. I made 9 mounds.
Bake for 13 minutes, until cookies are slightly browned.
Remove from oven. Use a spatula to move cookies to a wire rack. Cool completely. Store in an airtight container.

Keyword Gluten Free Cookie, Loaded Gluten Free Cookie

Celebrating Cookie Day

The two gluten free cookie recipes came together easily. I made the shortbread dough and while it chilled in the refrigerator, I made and baked the loaded cookies. As that batch of treats cooled, I popped the shortbread into the oven.

Both cookies are excellent! I’m grateful for Rebecca’s recipes. For those who are not concerned with consuming gluten, dairy products, eggs and sugar, it is simple to switch out the ingredients. However, I’d encourage you to try these two gluten free cookies recipes. They taste amazing, just as they are.

You can find gluten free flour, ground flax, coconut sugar or erythritol in health conscious grocery stores or even at most Walmart Stores. Or check out the Amazon links below.

And happy…and healthy…baking this holiday season!

Gluten Free and Vegan Baking Supplies

Vegan and Gluten Free Pumpkin Recipes

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With fall well underway and the holiday season imminent, I’m excited to offer a roundup of Vegan and Gluten Free Pumpkin Recipes. These delicious goodies come from several contributors in the health and/or blogging community and I’m pleased to share their recipes as well as a couple of my own.

Pumpkin is THE signature flavor of fall. In addition to adding amazing richness to baked goods, it provides healing benefits that support the body. Check out this post about the impressive ways that pumpkin improves health and wellness.

And then grab a pumpkin or a can of organic pumpkin puree and head into the kitchen to try one of these 12 recipes.

Vegan and Gluten Free Pumpkin Recipes title meme

Vegan and Gluten Free Pumpkin Recipes

These recipes are plant based and gluten free. If gluten sensitivity isn’t an issue for you, as it is for me, then feel free to use your favorite flour. However, I can guarantee that these goodies are delicious, just as they are. Even if you’ve never tried a vegan or gluten free recipe, this might be a great time to experience the difference plant based can make, in lessening inflammation in the body without sacrificing flavor.

Please visit each link provided to find the recipe. And check out the contributor’s blog site while you are there!

Pumpkin Recipes Thumbprint Cookies — Pumpkin Cookies with Apple Butter Thumbprint by A Meal In Mind

Enjoy Pumpkin Season

I hope you find a recipe or two or three to try, to fully enjoy this comforting time of year. And if you have a favorite pumpkin recipe, please share a link to the recipe in the comments below. As a favor to my readers, please indicate whether the recipe is vegan and gluten free.

Happy fall and happy baking!

Pumpkin's Health Benefits Winter Squash

Check out these helpful Amazon finds:

Summer Succotash

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As summer winds down and fall approaches, gardens offer their final harvests. It’s the perfect time to enjoy the bounty with meals created with fresh produce.

I browsed through cookbooks today, looking for something new, something different to try, that incorporates end of the season vegetables. The one that appealed to me the most is a simple, wholesome recipe that is quickly prepared in the pressure cooker. This summer succotash features fresh foods such as onions, tomatoes, corn and okra.

Summer Succotash Title Meme

Creating a Summer Succotash

Succotash is an American culinary dish consisting of sweet corn and lima beans or other shell beans. Other ingredients include tomatoes, green bell peppers and okra. When served with a grain, such as brown rice or quinoa, succotash is high in all the essential amino acids that the body requires.

Fresh shell beans are removed from a pod and eaten. There are many varieties. The most common shell beans are lima, fava, borlotti and chickpeas. I’ve also seen what’s called purple hull beans in my area of the Midwest. However, a search at the farmer’s market and local grocery stores didn’t yield any shell beans. No worries. The original recipe didn’t include them. I scratched them off my list.

Summer Succotash Fresh Produce

Creating a Summer Succotash

At the local farmer’s market I did find plenty of tomatoes (my plants at home are just about done for the season) and containers of fresh okra. People either love okra or they don’t! I’m in the love category.

This flowering plant in the mallow family produces bright green pods that are edible. Known to many as a food to pickle or to cover in corn meal and fry, okra also does well lightly sauteed with other veggies and as an ingredient in soups and stews.

Okra is a great source of fiber. It’s also high in vitamins A, B6, C and K and minerals such as potassium, magnesium and calcium.

Summer Succotash Mix

Summer Succotash in the Pressure Cooker

Summer Succotash Recipe

Use fresh produce for this easy summer succotash. Because I only eat non GMO corn, I purchased a can labeled such, rather than use fresh corn on the cob. This recipe came from my Vegan Under Pressure Cookbook.

Summer Succotash

Enjoy late summer produce with this quick and easy succotash.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 2

Course Main Course

Cuisine American

Servings 4

Equipment

Pressure Cooker

Ingredients

1 cup yellow onion, diced
1 cup fresh okra, sliced
1 large ear of sweet corn, kernels removed about 1 1/2 cups (may use 1 can non GMO corn)
1/4 cup vegetable broth
2 cups ripe tomatoes, diced
salt & pepper to taste

Instructions

With the top removed, heat pressure cooker and saute onion in small amount of vegetable stock or coconut oil.
When onions are translucent, add okra. Stir and cook for 30 seconds.
Add corn and vegetable broth. Stir. Lay diced tomatoes on top of other veggies. Do not stir.
Lock on lid of pressure cooker. Cook on steamer setting for 2 minutes. Quick release the pressure. Remove lid, stir and serve over grain such as brown rice or quinoa. Season to taste with sea salt and pepper.

Keyword Succotash, Summer Succotash

Delicious Summer Meal

Because of the pressure cooker, this recipe came together so fast, I barely had time to reheat the brown rice I’d already prepared! I love a quick and healthy homecooked meal when I come in late after a long day. This one is perfect.

And I used my vegetable broth made from scraps in this recipe as well. I’m loving the convenience of this simple and flavorful broth. You can find the recipe HERE. I made a fresh batch of vegetable broth this afternoon and used some of it for the summer succotash.

This meal is light and yet filling. The fresh flavors of late summer shine through. Add smoked paprika or a small amount of chopped pepper, to spice it up. Or garnish with favorite fresh herbs. Until the frost comes and officially ends the growing season, summer succotash goes into my meal rotation!

Summer Succotash Meal

Order Vegan Under Pressure by clicking link above or clicking on the photo below.

DIY Broth from Vegetable Scraps

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Have you ever thought about making your own vegetable broth?

I’ve thought about it. However, I’ve never been inspired enough to do so. All that chopping of veggies deterred me. For convenience, I’ve purchased organic vegetable stock.

Last week I came across a simple and amazing recipe for DIY broth from vegetable scraps. Inspiration struck! Because I make juices and eat a plant based diet, I have lots of vegetable scraps. Those go into the trash or into a compost canister…and often then into the trash as I don’t have a dedicated compost pile.

What if I used the veggie leftovers to create broth? I can, I discovered. And the best part? Because these are the scraps, they are already in small pieces. No additional chopping required. Second best part? I used my pressure cooker to create a perfect batch of broth in 30 minutes.

DIY Broth from Vegetable Scraps Title Meme

What Scraps to Use

Throughout the week, as you prep meals, place vegetable scraps in a gallon size container and store in the freezer. When the container is full, it’s time to make broth.

These vegetables are perfect for broth making:

red and yellow onion pieces and skins
garlic pieces and skins
celery ends and tips – avoid using many leaves as they can be bitter
carrot ends and tips
tomatoes pieces
asparagus stems
bell pepper ends, stems and seeds
mushroom stems and pieces
spinach
zucchini pieces and ends

Don’t use starchy vegetables such as potatoes and sweet potatoes. They cloud the broth. Also avoid cruciferous veggies such as broccoli, cauliflower, cabbage, kale and Brussels sprouts because of bitterness.

DIY Broth from Vegetable Scraps

Vegetable broth may be used for soup and stew starters, to cook rice and pasta in, to saute vegetables in or to replace water for cooking vegetables.

DIY Broth from Vegetable Scraps

Make your own delicious and nutritious broth from leftover vegetable scraps.

5 from 2 votes

Print Recipe Pin Recipe

Prep Time 5

Cook Time 30

Course Side Dish

Cuisine American

Servings 8 cups

Equipment

Pressure Cooker

Ingredients

1 gallon container vegetable scraps, frozen
8 cups water
2 bay leaves
1 tsp sea salt
1/2 tsp dried thyme
1/2 tsp dried rosemary
1/2 tsp dried oregano
1/2 tsp dried basil

Instructions

Thaw, at least partially, gallon container of frozen vegetable scraps. Rinse veggies.
Place vegetable scraps in pressure cooker.
Add water, bay leaves, sea salt and dried herbs.
Cover cooker and bring to pressure. Cook for 30 minutes. Allow natural release.
Carefully remove lid. Strain broth through fine mesh strainer or through cheesecloth. Store in covered container in the refrigerator for up to 5 days. Or freeze and keep for 3 - 6 months.

Keyword DIY Broth from Vegetable Scraps

DIY Broth from Vegetable Scraps Ready to cook — Veggie scraps in the pressure cooker with herbs. I added two chopped carrots to the scraps.

Cooked vegetable scraps. It isn’t beautiful, however, doesn’t it look yummy?

Draining veggie scrapsl — I used cheesecloth inside a colander to strain the broth.

The Finished DIY Broth from Vegetable Scraps

The broth smelled wonderful as it cooked. Smell is an important sense for me when I’m cooking, as it is for many. When something “smells right”, that’s a good indicator. The broth smelled very right.

After allowing the pressure cooker to release steam naturally, meaning I didn’t turn the knob on top to release it manually, I lifted the lid and peeked inside.

What began as a mess of scraps transformed into a rich and savory looking broth. In the sink the cheesecloth draped colander rested over a glass bowl. I carefully poured the contents of the cooker into the colander and allowed it to drain completely.

The broth is excellent. I sampled a spoonful, to make sure the flavor is up to par. It is! In fact, it tastes much better than what I purchase.

I LOVE that I have a use for all my leftover vegetable scraps. It makes me feel so good to know I am not wasting those bits and pieces. Rather, I am turning waste into something that I can use. And, I know exactly what’s in my broth: veggies, water, herbs, sea salt. Nothing more.

Tomorrow night I’ll prepare Lentils and Brown Rice in my pressure cooker, using one of my containers of DIY Broth from Vegetable Scraps. And I’m already collecting veggie scraps for my next batch of broth. I feel ridiculously excited!

DIY Broth from Vegetable Scraps Finished — The recipe made three containers of broth, about 3 cups each.

Pick up Vegan Pressure Cooking, the book that inspired the DIY Broth from Vegetable Scraps.

And grab a Pressure Cooker by clicking on the photo below:

Navy Beans, Brown Rice & Kale

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When I have the itch to try a new recipe, on a hot and muggy day, I turn to my pressure pot. Not only is my meal ready in minutes, the kitchen stays cool. I thumbed through one of my vegan pressure cooker books for inspiration. The one that caught my interest, Navy Beans, Brown Rice & Kale, was easily adapted to meet my dietary needs. I also had most of the ingredients on hand.

Navy Beans Brown Rice & Kale Title Meme

Navy Beans, Brown Rice & Kale

I chose this recipe because I love the combination of beans and rice. Throw in some greens…kale in this case…and some onion, garlic and seasonings and it’s the perfect quick meal for me.

After an afternoon busy with real estate, it was a joy to come home and prepare a fast and nutritious meal in the pressure cooker.

Navy Beans, Brown Rice & Kale

This delicious recipe comes together quickly in the pressure cooker.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 25

Course Main Course

Cuisine American

Equipment

Pressure Cooker

Ingredients

1 cup dried navy beans
1/2 cup uncooked brown rice
1/2 yellow onion, diced
3 garlic cloves, minced
4 cups chopped kale, loosely packed
1 bay leaf
1 tsp dried thyme
3 cups vegetable broth or water
1 tbsp coconut oil
1 tbsp lemon juice
1 tsp sea salt

Instructions

Rinse and drain navy beans
In uncovered pressure cooker, heat coconut oil. I set the pressure cooker to the "fish" setting to saute. Saute onion and garlic for 3 minutes, until onion softens. Cancel setting,
Add navy beans, brown rice, kale, bay leaf, thyme and vegetable broth. Stir and cover. Cook for 25. Allow for a natural release.
Carefully remove lid. Discard bay leaf. Add lemon juice and sea salt. Makes four servings.
*Collard greens or spinach may be substituted for kale, if desired. Water may be substituted for vegetable broth.

Keyword Navy Beans Brown Rice Kale

Navy Bean Brown Rice & Kale — The start of something good. Remove stems from kale and tear leaves into bite sized pieces.

Onions in Pressure Cooker — Onions and garlic in pressure cooker.

The Start of Something Good

As I tidied up the kitchen, the tantalizing aroma of dinner cooking filled the room. If the navy beans, brown rice & kale tasted as good as it smelled, I’d count this recipe a success.

I didn’t have to wait long to find out! Twenty five minutes later, the timer went off. I allowed the steam to release naturally, which means I didn’t turn the knob on top of the pressure cooker to manually release the steam. Instead, I let it seep out, which took another 10 minutes or so.

At last I carefully lifted the lid. After removing the bay leaf, I added freshly squeezed lemon juice and a teaspoon of sea salt.

Into the pressure cooker — Into the pressure pot.

Navy Beans, Brown Rice & Kale Taste Test

After ladling up a bowl of this quick and hearty meal, and taking a photo of course, I sampled a spoonful.

This easy to prepare meal was SO GOOD! The flavors of the beans, rice and kale blended perfectly. And the thyme and bay leaf added just the right amount of seasoning.

I carried my steaming bowl into the living room and savored my meal, sitting in my favorite chair. I’ll definitely be making this recipe often. As summer gives way to the cooler temps of fall, navy beans, brown rice & kale will go into my meal rotation, to be enjoyed often.

Navy Beans Brown Rice & Kale

Check out this pressure cooker recipe as well:

Lentils & Brown Rice