Plant Based Recipes Archives - Journey With Healthy Me

Vegan Burrito Bowl with Quinoa

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Looking for a simple, hearty recipe featuring whole foods and the superfood quinoa? Look no further. I have just the recipe for you!

Vegan burrito bowl with quinoa comes together in under 30 minutes plus it is versatile and highly nutritious. Loaded with protein packing black beans and fresh veggies along with amazing quinoa, you’ll turn to this recipe again and again for a savory meal.

Vegan Burrito Bowl with Quinoa title meme

Superfood Quinoa Benefits

Although technically a seed, quinoa is typically grown as a grain crop. Quinoa comes in red, black and white varieties. It is gluten free, high in protein and one of the few plant based foods that provides all nine essential amino acids that the body needs.

Additionally, quinoa is high in fiber, magnesium, vitamins B and E, iron, potassium, calcium, phosphorus, copper, zinc and antioxidants.

The seed’s antioxidants help calm inflammation throughout the body and provide anti-cancer, anti-viral and anti-depressant properties. There are so many other health benefits from including quinoa in the diet that I wrote a post about it. Check it out HERE.

Vegan Burrito Bowl with Quinoa

The need to use an avocado before it passed its prime inspired this easy recipe. With basic pantry items, I created a filling bowl of goodness without the extra calories, meat and dairy products that a traditional burrito brings.

Although I didn’t prepare the vegan burrito bowl with quinoa in one pan…I used two…I think that’s a possibility, making clean up quicker and easier.

Vegan Burrito Bowl with Quinoa

journeywithhealthyme

Quick and filling burrito bowl featuring superfood quinoa

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Mexican

Servings 6 Servings

Ingredients

2 cups cooked quinoa
3 tbsp olive oil
1 yellow onion, chopped
3 garlic gloves, minced
1 cup sliced mushrooms
1 orange bell pepper, chopped
1 red bell pepper, chopped
2 cups cooked black beans may use 1 can black beans
1 cup frozen corn may use half a can of corn
1 15 oz can diced tomatoes, in juice. Do not drain.
2 tsp Mexican seasoning may use cumin or chili powder
3 cups shredded lettuce, for bowl
1 avocado, diced, for bowl

Instructions

Combine 1 cup of quinoa and 2 cups of water in a medium sized saucepan. Bring to a boil, reduce heat, cover and simmer for 15 minutes.
White quinoa cooks, heat olive oil over medium high heat. Add onion and garlic, cooking for 2 minutes.
Add mushrooms and bell peppers, stir frying until veggies are almost tender. Add frozen corn, diced tomatoes in juice, black beans and seasoning. Bring to a boil, reduce heat and simmer until quinoa is done.
When quinoa is done, remove from heat, fluff with a fork and add to veggie mixture. Mix well. Season with sea salt and black pepper, if desired.
In a bowl, spoon in burrito mixture, shredded lettuce and diced avocado. Add additional toppings, if desired.
Makes approximately 6 servings. Store leftovers in covered container in fridge.

Keyword Burrito Bowl, quinoa, Vegan

Tips for Creating Vegan Burrito Bowl with Quinoa

Pick up quinoa at your favorite grocery store or order HERE. I usually add a drizzle of olive oil to the quinoa pot, before reducing heat and simmering.

Add additional veggies to mixture, if desired. Summer squash, zucchini, broccoli or cauliflower are good choices. Don’t like mushrooms? Leave them out.

To create a one pot meal, add a half cup of vegetable broth and the uncooked quinoa after adding black beans, diced tomatoes with juice, corn and seasoning. Bring just to a boil, reduce heat, cover and simmer for 15 minutes. Stir well and serve.

I use Frontier Co-op Mexican Fiesta Seasoning with chilis, tomato and cumin. You can use cumin or chili seasoning instead. If you’d like extra heat, add crushed red pepper flakes before serving or a diced jalapeno when stir frying veggies.

In my bowl, I included shredded lettuce and diced avocado. Use salsa, guacamole, sliced green onions, vegan cheese, shredded cabbage, black olives or toppings of choice. Add small tortilla chips if you aren’t limiting sodium.

Vegan Burrito Bowl with Quinoa mixture — Vegan Burrito Bowl with Quinoa – veggie and quinoa mixture

Enjoying My Burrito Bowl

I love the blend of flavors in this burrito bowl. With plenty of leftovers, it’s a “cook once, eat twice”…or more…recipe that freezes well, making a quick heat and serve meal after a busy day.

Quinoa is one of my favorite foods right now. I never tire of trying new recipes with it as my base. (You might like this Quinoa and Broccoli Bowl as well.)

I’m excited to share that I’m about to begin a new health adventure as I participate in the Blue Zones 4 Week Challenge. Watch for upcoming posts about the challenge. Since whole grains play a vital role in the Blue Zones meals, I’ll be eating quinoa several times a week.

I hope you enjoy this vegan burrito bowl with quinoa. Let me know in the comments if you try the recipe. And please share your favorite quinoa recipes with me!

Vegan Burrito Bowl with Quinoa ready to eat

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Easy Teriyaki Noodles and Veggies

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If there’s one food I could enjoy several times a week…if not every day…it’s Asian noodles. I love them with a little teriyaki. Served with stir fried veggies they are amazing. Combine those teriyaki noodles with veggies and yes, plate those up for me right now, please!

This easy teriyaki noodles with veggies recipe comes together so quickly, for a fast and filling meal. Keep a box of noodles or pasta in the pantry and some fresh veggies in the fridge and you can make this meal in minutes whenever you want.

Easy Teriyaki Noodles with Veggies title meme

Easy Teriyaki Noodles with Veggies

The only thing I love more than Asian noodles is making them myself at home. With a few pantry items, I can indulge my noodles craving any time.

Noodles are versatile too. Eat them plain. Add veggies of choice. Stir fry them for extra flavor.

Use this recipe as a springboard for your own creative recipe.

Easy Teriyaki Noodles with Veggies

journeywithhealthyme

Asian style noodles with teriyaki sauce and stir fried veggies

5 from 1 vote

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Prep Time 10

Cook Time 15

Total Time 25

Course Main Course

Cuisine Chinese

Servings 4 Servings

Ingredients

2 tbsp olive oil
1 large yellow onion, chopped
2 garlic cloves, minced
2 celery stalks, chopped
3/4 cup baby carrots or shredded carrots
1 cup broccoli florets
1 cup cauliflower florets
1/2 cup teriyaki sauce
10 ounces uncooked gluten free soba noodles or spaghetti
sesame seeds for garnish

Instructions

In a large pot, cook noodles according to package directions or to desired level of tenderness.
While noodles cook, sauté chopped onions and minced garlic in a large non stick skillet, in olive oil for three minutes.
Add broccoli and cauliflower florets and baby carrots. Stir fry over medium high heat until veggies are crisp tender. Stir in teriyaki sauce, coating veggies. Reduce heat, cover and simmer for five minutes.
When noodles are done, drain well and immediately add to skillet with veggies. Turn heat up to medium and stir fry noodles and veggies, mixing well, for two minutes. Serve immediately. Garnish with sesame seeds, if desired. Makes 4 servings.

Keyword Asian Noodles, Teriyaki Noodles

Easy Teriyaki Noodles with Veggies stir fry — Easy Teriyaki Noodles with Veggies – stir fry with teriyaki sauce

Easy Teriyaki Noodles with Veggies pan — Easy Teriyaki Noodles with Veggies – adding cooked noodles

Tips for Making Easy Teriyaki Noodles with Veggies

If you aren’t gluten sensitive, use regular soba noodles. Can’t find soba noodles? Substitute regular spaghetti. I cooked the soba noodles for about five and a half minutes. Check after five minutes, so you don’t overcook. Drizzle a small amount of olive oil into the boiling water when adding the noodles, to prevent them from sticking together.

Use your veggies of choice, if desired, instead of broccoli, carrots and cauliflower. Sliced mushrooms, snow peas, kale, cubed sweet potatoes or green peppers are suggestions. I tend to use whatever veggies I have on hand.

Also, use your favorite purchased sauce or make your own teriyaki, peanut or Asian sauce. (Watch for an upcoming post on making your own sauces.)

Add diced green onions, sesame seeds, chopped sunflower seeds, peanuts or cilantro for garnish. Or add a squeeze of lime juice or a few drops of hot sauce.

Love My Noodles

I love that I can easily whip up these delicious noodles whenever I want, instead of visiting a restaurant. They make a great inexpensive and yet nutritious lunch or dinner meal. I’m looking forward to experimenting with different sauce and veggie combinations with the noodles.

If you enjoy Asian noodles too, let me know what you think of this recipe. And try my Vegan Ramen Noodles recipe for another go to meal of mine.

What’s your favorite way to enjoy noodles? Share your recipe with me by leaving a link in the comments.

Easy Teriyaki Noodles with Veggies ready to eat

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Quinoa and Broccoli Bowl

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I love quinoa. This superfood, which is actually a seed rather than a grain, is one of the world’s most popular health foods. It’s versatile, easy to prepare and delicious.

Learn a bit about quinoa and then try this super easy recipe to create a quinoa and broccoli bowl.

Quinoa and Broccoli Bowl title meme

Superfood Status

Although quinoa is a seed, it is grown as a grain crop. Cultivated in South America for thousands of years, the superfood only recently became a health food trend in the US.

Quinoa is gluten free, high in protein and one of the few plant based foods that provides all nine essential amino acids that the body needs.

Additionally, quinoa is high in fiber, magnesium, vitamins B and E, iron, potassium, calcium, phosphorus, copper, zinc and antioxidants.

Quinoa’s antioxidants help calm inflammation throughout the body and provide anti-cancer, anti-viral and anti-depressant properties.

Find out more about quinoa…and check out several other recipes…HERE.

Quinoa and Broccoli Bowl

I recently made incredibly yummy sweet potato and black bean tacos that contained quinoa. I still had a cup of dried quinoa left in the package that I wanted to use. So…ta da…I created a super easy bowl for dinner tonight.

Bowls…also called Buddha Bowls or grain bowls…and a fun and healthy way to get plenty of veggies. And they take minutes to prepare.

Here’s the recipe:

Quinoa and Broccoli Bowl

journeywithhealthyme

A super easy bowl for a quick meal.

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Prep Time 10

Cook Time 20

Total Time 30

Course Main Course

Cuisine American

Servings 4

Ingredients

1 cup dry quinoa
2 tsp olive oil
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp sea salt
1 large onion, chopped
1 cup chopped celery
1/2 cup chopped green or red bell pepper
2 cloves minced garlic
2 tbsp olive oil
2 cups fresh broccoli and cauliflower florets
sea salt, black pepper, onion powder, garlic powder to taste

Instructions

Cooking the Quinoa

Add 1 cup of dried quinoa to medium sized sauce pan along with 2 cups of water. Stir in 2 teaspoons of olive oil, onion powder, garlic powder and sea salt. Bring to a boil, cover, reduce heat and simmer for 15 minutes. Remove from heat and allow quinoa to sit, covered, for 5 minutes. Remove lid and fluff quinoa with a fork. Makes two cups of cooked quinoa for recipe.

Quinoa and Broccoli Bowl

While quinoa cooks, heat 2 tablespoons of olive oil in large, non stick skillet. Add onions, celery, peppers and garlic. Stir fry over medium high heat until onions soften.
Add broccoli and cauliflower florets. Sprinkle with additional onion powder, garlic powder, sea salt and black pepper, if desired. Continue cooking and stirring until veggies are crisp tender.
Add cooked quinoa. Stir to combine and serve immediately in bowls. Makes 4 servings.

Keyword broccoli, Buddha bowl, quinoa

Quinoa and Broccoli Bowl onion mix — Quinoa and Broccoli Bowl – onion mix

Quinoa and Broccoli Bowl stir fry — Quinoa and Broccoli Bowl – stir frying veggies

Tips for Creating Quinoa and Broccoli Bowl

Bowls are such a versatile way to create a delicious and healthy meal. You can add any combination of veggies and grains…or in this case, seeds. Follow these tips for a tasty bowl.

Try cooking quinoa with vegetable broth instead of water, for a richer flavor. You can even make your own veggie broth from vegetable scraps. Add other herbs or spices such as cumin, turmeric, basil, thyme or Italian seasoning to the quinoa while it cooks. I seem to add garlic and onion powder to almost everything!

And change out the broccoli and cauliflower for any other veggie combo. Try cut up asparagus and halved Brussels sprouts, carrots, sliced mushrooms or kale.

To make this recipe super easy, used frozen chopped onions, celery and peppers and a bag of fresh already cut up broccoli and cauliflower. I keep these on hand for quick meals. And you can purchase minced garlic in a jar.

Don’t have quinoa on hand? Sub cooked brown rice instead.

And you can also include sliced avocado, cooked chickpeas, a green salad, sliced tomatoes or other raw veggies to your bowl as well. Bowls are a great way to use leftover veggies, a few carrots or the last of the beans.

Quinoa and Broccoli Bowl skillet — Quinoa and Broccoli Bowl – ready to eat

Ready to Eat in About 30 Minutes

In half an hour, my quinoa and broccoli bowl was ready to eat.

It was delicious and filling. I love the combination of broccoli, cauliflower and quinoa however, I enjoy other veggie combos as well.

Store any leftovers in the fridge and you have another meal ready to warm up the next day.

Do you like quinoa? I’d love to know if you have a favorite quinoa recipe. Share it or a link in the comments below!

Quinoa and Broccoli Bowl

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Sweet Potato and Black Bean Tacos

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February is National Sweet Potato Month, with the 22nd designated as Cook a Sweet Potato Day. This hearty root vegetable is so versatile, you could create a different sweet potato recipe every day of the month.

One large, lone sweet potato in my veggie bin inspired me to create something new, delicious and filling. I came up with Sweet Potato and Black Bean Tacos. They turned out SO well. Grab the recipe and tips for making this easy dish below.

Sweet Potato and Black Bean Tacos title meme

Sweet Potatoes

Sweet potatoes were cultivated and consumed in Peru long before the white potato was in Ireland. Christopher Columbus toted the vegetable back to Europe where it was given the name “sweet potato” due to its taste. The vegetable forms the basis for several tasty Thanksgiving side dishes. However, don’t just enjoy this nutritious potato during the holidays.

Sweet potatoes are high in fiber and complex carbohydrates. The fiber is both soluble and insoluble, meaning you feel full longer and blood glucose levels don’t spike as they do with refined sugars. Sweet potatoes provide potassium, magnesium and beta carotenes. They help regulate blood pressure and metabolism, improve vision and promote productive bacteria in the gut. Sweet potatoes also support the production of vitamin B12 in the body and help prevent skin, breast, reproductive, stomach, intestinal, esophageal and rectal cancers.

Those are powerful reasons to include sweet potatoes regularly in the diet.

Sweet Potatoes

Sweet Potato and Black Bean Tacos

I decided to use my remaining sweet potato in a highly nutritious filling for tacos. And I love pairing sweet potato with black beans, which I had on hand. Checking my pantry, I also found quinoa, lentils and an onion.

This recipe came together quickly. I made it up as I went along, however it’s simple to duplicate.

I drizzled a yummy lemon tahini sauce on my tacos. Recipe included below. Add salsa or whatever sauce you want.

Sweet Potato and Black Bean Tacos

journeywithhealthyme

This savory dish combines sweet potatoes, black beans, lentils and quinoa for a hearty taco filling.

5 from 1 vote

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine American

Servings 10 tacos

Ingredients

Sweet Potato and Black Bean Tacos

1 large sweet potato, peeled and cubed
1 can black beans, drained
2 cups cooked brown or green lentils
2 cups cooked quinoa
1 large yellow onion, diced
2 garlic cloves, minces
4 tsp chili or taco seasoning
3 tbsp olive oil
1/2 cup water or vegetable broth, as needed
10 taco sized gluten free tortillas

Lemon Tahini Sauce

3 tbsp fresh lemon juice
1/4 cup water
1/4 cup tahini
2 tsp pure maple syrup
1/2 tsp cumin

Instructions

Sweet Potato and Black Bean Tacos

Cook lentils and quinoa according to package directions so that you have 2 cups cooked of each.
Add olive oil to large, non stick skillet. Heat over medium heat. Add diced onion, garlic and cubed sweet potato, stirring and cooking until sweet potatoes are almost tender. Add water or vegetable broth to prevent sticking, if necessary.
Add black beans, lentils, quinoa and taco or chili seasoning. Stir to combine, reduce heat, cover and simmer 10 - 15 minutes.
Prepare lemon tahini sauce while taco fillings simmer or add sauce of choice.

Lemon Tahini Sauce

Combine all ingredients in blender and blend well until sauce is smooth. While finishing tacos, pop sauce into refrigerator to chill and thicken slightly.

Creating Tacos

To create tacos, add very small amount of olive oil to small non stick skillet. Warm taco sized tortillas, a minute or less on each side so that they puff slightly and brown.
Fold warm tortillas to form taco shells. Add sweet potato and black bean filling. Add taco toppings of choice. I simply used chopped avocado. Drizzle with lemon tahini sauce or salsa. Makes 10 -12 tacos.

Keyword Black Beans, Sweet Potatoes, Tacos

Sweet Potato and Black Bean Tacos saute — Sweet Potato and Black Bean Tacos – onions, garlic and sweet potato

Tips for Making Sweet Potato and Black Bean Tacos

These tips make this recipe easy.

Use one large or two medium sized sweet potatoes. I peeled mine but leave the skin on for a more rustic dish.

Make a little extra quinoa and lentils for use in other recipes. I always prefer to cook once and eat twice!

I use either non GMO white corn taco sized tortillas or gluten free flour ones. Use your preference, if you are not gluten sensitive.

You can add chili seasoning, taco seasoning or create your own spice mixture. I like this lower sodium taco seasoning. If you like a spicier taco filling, increase the amount of seasoning. I didn’t want the seasoning to overpower the sweet potato mixture. Four teaspoons was perfect for my tastes.

Add taco toppings of choice. I used a chopped avocado. Shredded cabbage makes a tasty and different taco topping. Use the toppings you like best.

And I love lemon tahini sauce or vegan garlic aioli. Tahini is sesame seed paste. Get it HERE.

Sweet Potato and Black Bean Tacos filling — Sweet Potato and Black Bean Tacos – filling

Enjoy Sweet Potato and Black Bean Tacos

These tacos turned exactly as I hoped they would! They are full of flavor and the inclusion of lentils and quinoa give the mixture a “meat” like texture. I’ll make these again and add that finely shredded cabbage as a topping next time.

Try these sweet potato and black bean tacos for Meatless Monday, Taco Tuesday or for a fun, healthy meal any time. The filling actually makes a great stand alone meal as well. Skip the tortillas and make it a sweet potato, black bean, lentils, quinoa bowl with sliced avocado, tomatoes and non GMO corn chips. Don’t forget to add your favorite sauce!

What’s your go to meatless taco filling?

Six Winter Soup Recipes

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January is National Soup Month, which is perfect, isn’t it? A bowl of steaming hot soup is the perfect antidote for those chilly, overcast days of winter.

Celebrate all month with your favorite soups. Start a meal with a cup of soup or make a hearty stew the main course. Volunteer at your local soup kitchen. Or create your own soup recipe to share with others.

Need some soup inspiration? Try one of these six winter soup recipes!

Six Winter Soup Recipes title meme

Six Winter Soup Recipes

Is there any food more nurturing and nourishing than a bowl of homemade soup? Truly, I feel I can live solely on soup! It’s such a versatile meal as well. Use the following recipes to inspire your next pot of soup.

Click underlined title links for recipes.

Easy Vegan Tortilla Soup

Before embracing a plant based lifestyle, I loved chicken tortilla soup. However, I discovered this yummy vegan tortilla soup and I don’t miss the chicken one bit!

The richly flavored 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, this soup is ready to eat. Add non GMO corn tortilla chips and top with shredded vegan cheese if desired.

Six Winter Soup Recipes tortilla — Six Winter Soup Recipes – vegan tortilla soup

Vegan Pot Pie Soup

Although I no longer eat traditional pot pie, this crustless version provides the same comfort! Rich with veggies, a creamy, thick broth and a DIY seasoning blend, this soup makes a great Sunday brunch meal or a special treat for guests.

Plus pot pie soup is a great way to use up leftover veggies, fresh or cooked. Simply chop or dice and add them to the broth.

Six Winter Soup Recipes pot pie — Six Winter Soup Recipes – vegan pot pie

Aloo Matar Soup

If you enjoy the Indian dish aloo matar, you’ll love this soup version. I made up this recipe, as one of my birthday activities when I turned 62. (What’s that all about? Check out the most recent birthday activities HERE.)

This soup makes a delicious meal, robust with potatoes, peas, tomatoes, garam masala and curry. I love it!

Six Winter Soup Recipes aloo matar — Six Winter Soup Recipes – aloo matar

Easy Vegetable Noodle Soup

Looking for a nourishing, health boosting soup to replace traditional chicken and noodle soup? This is it. When I feel a bit under the weather, this is my go to soup. It soothes stuffy heads, sore throats and body aches and pains. And thanks to using a pressure pot, it’s ready to eat in under 30 minutes.

If you are gluten sensitive, like I am, use brown rice noodles. Not sure if gluten is affecting you negatively? Read the symptoms of gluten intolerance HERE.

Six Winter Soup Recipes vegetable noodle — Six Winter Soup Recipes – vegetable noodle

Quick Bean Chili

Winter time and chili just naturally go together. Those spicy seasonings help to warm us up and they have health benefits as well.

This quick bean chili comes together in a flash. It’s perfect for those evenings when the day has been full and busy. Having recipes available that quickly provide a hot meal lessens the likelihood of grabbing fast food on the way home.

Use canned beans, instead of dried, to save time. This is a moderately spicy chili. Adjust the heat level by adding or reducing the cayenne pepper. And use a small vegetable chopper to make quick work of prepping veggies.

Six Winter Soup Recipes chili — Six Winter Soup Recipes – quick bean chili

Black Bean and Sweet Potato Stew

This colorful, hearty stew cooks up quickly using a pressure pot or it’s easily prepared on the stove top. Substitute canned black beans for dried, if cooking on the stove.

This sweet and savory soup is full of nutrients that help protect body. It’s the perfect meal for a cold winter night.

What’s Your Favorite Soup?

What’s your go to soup for frosty winter nights? I’m always looking for new vegan soup recipes, to enjoy in January…and the rest of the year as well. Share a link to your favorite soup in the comments below!

Six Winter Soup Recipes stew — Six Winter Soup Recipes – black bean and sweet potato stew

Red Apple Recipes

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Today, December 1, is National Eat a Red Apple Day!

This day encourages us to enjoy an apple…and not just any apple but a red skinned one.

Why?

Apples play a crucial role in fighting inflammation of all kinds. They calm the systems of the body by reducing viral and bacterial loads that cause inflammation. In addition, the phytochemicals in apples feed the neurons of the brain and increase electrical activity. That makes them brain food!

Red skinned apples are especially beneficial. The pigments that create that rosy color have anti-obesity properties and strengthen the digestive system. They are the best colon cleanser. Pectin from a red apple rids the intestinal tract of bacteria, viruses, yeast and mold. It also helps to eliminate debris that clogs pockets in the intestines.

And this powerhouse fruit helps to pull heavy metals from the body and detoxifies the brain of MSG. Apples hydrate the body at a cellular level, providing trace minerals and salts and electrolytes, making them ideal to consume after exercise or a stressful day.

To help you get your “apple a day”, try these healthy red apple recipes.

Red Apple Recipes title meme

Red Apple Recipes

Click on the underlined titles below for these delicious red apple recipes.

Healthy Fried Apples

This recipe is a great way to use up apples that are a bit past their prime.

Fragrant with cinnamon, this easy recipe does not contain refined sugar or butter. It’s vegan and gluten free. And it makes an excellent side dish, stand alone meal or simple dessert.

Red Apple Recipes fried — Red Apple Recipes – healthy fried apples

Raw Applesauce

Another way to use an overabundance of apples is with this super simple recipe.

Raw applesauce comes together in minutes, and it’s so good. I purposefully leave my applesauce slightly chunky, however you can make it smooth as well. I add my applesauce to fruit or veggie bowls. You can use it in the next recipe too!

Applesauce Cake

Applesauce cake is extremely easy to create, using a few basic pantry items. The recipe adapts well to adding extras such as nuts, raisins and grated apples and tastes great with or without icing.

This cake is vegan, of course, and also gluten free. And as a bonus…it smells amazing as it bakes! Try serving it with fresh berries.

Red Apple Recipes cake — Red Apple Recipes – applesauce cake

Apple Porridge

This yummy recipe uses raw apples as well. Apple porridge makes a great breakfast alternative to cereal. Use a food processor to finely chop apples, leaving the skin on, and then top with walnuts, raisins or shredded coconut.

Beyond enjoying apple porridge for breakfast, try a bowl with afternoon tea or as a simple dessert.

Apple Crisp

Packed with red skinned apples, this vegan and gluten free crisp is easy to make. It’s perfect for a chilly winter evening. Enjoy with a cup of hot herbal tea to experience bliss!

Apple Crisp comes together in minutes and the result is a hot, fragrant, good-for-you dessert. For the best health benefits, leave the peeling on the apples.

Red Apple Recipes crisp — Red Apple Recipes – apple crisp

Rustic Apple Galette

Galette is the French word for a flat, round cake or pastry, usually open faced with fruit piled in the middle. This rustic dish is a healthy version that can be enjoyed without guilt or the ill effects sugar and gluten cause.

This beautiful dessert is perfect for fall and makes a wonderful treat to serve guests.

Favorite Ways to Enjoy Red Apples

The easiest way to benefit from red apples is to simply cut one up and eat it, plain or with a spoonful of sugar free organic nut butter. However, when the mood for something fancier strikes, the possibilities are endless.

I hope you found a new way to bring more red skinned apples into your diet. Their health benefits truly do help keep the doctor away.

What are you favorite recipes for red apples?

Red Apple Recipes galette — Rustic apple galette

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Chickpea Salad

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I love the versatility of chickpeas, also known as garbanzo beans. They are the foundation for hummus, make a delicious curry and pair well with many other veggies, such as sweet potatoes.

Over the next two weeks, I’m experiencing a cleanse. That means although I am already plant based, I’m focusing on consuming fruits and vegetables only. During the cleanse I’m avoiding grains, except for gluten free oats, fermented foods, sugar, salt and oils and eating very little fat. This allows my digestive system to reset and toxins, bacteria and viruses to flush out of my body.

Even with the limitations, it’s not difficult to enjoy hearty, highly nutritious meals. This chickpea salad, loaded with fresh veggies, is an excellent example.

Chickpea Salad title meme

Hearty Chickpeas

Chickpeas are a legume, cultivated originally in the Middle East. They’ve been around for more than 9,500 years. Chickpeas are used in Mediterranean and Middle Eastern cuisine. They are also a key ingredient in Indian foods such as curry. Today India produces 70% of the chickpea crop.

These legumes are a rich source of protein, fiber, vitamins and minerals. Additionally, chickpeas offer a variety of health benefits including improving digestion, aiding in weight management and reducing the risk for diseases such as diabetes, cancer and heart disease.

Quick and Easy Chickpea Salad

I enjoy chopped salads, heavy on veggies and light on lettuce. And I appreciate chickpeas. This tasty recipe combines the two for a perfect light meal or as the main dish in a bigger one.

Craving some chickpeas today, I made this salad in a few minutes, with what I had on hand. And because I’m avoiding oils right now, I adapted a simple recipe for an oil free dressing that uses the liquid in the can of chickpeas.

You may use canned chickpeas for this recipe…which is what I did…or start with dry beans and cook your own. Save at least 1/4 cup of liquid, either way.

Chickpea Salad

This quick and easy salad combines hearty chickpeas with freshly chopped veggies.

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Prep Time 15

Total Time 15

Course Salad

Cuisine Mediterranean

Servings 4

Ingredients

2 cans chickpeas, drained and saving 1/4 cup liquid or 3 cups cooked chickpeas
1 medium red, yellow or orange pepper, chopped
1/2 large green bell pepper, chopped
1/4 red onion, finely chopped
2 celery stalks, chopped
2 garlic cloves, minced
12 grape tomatoes, quartered

Dressing

1/4 cup liquid from canned or cooked chickpeas
1/2 lemon, juiced
1 tsp tahini
1 tsp dried parsley
pinch black pepper

Instructions

Salad

Drain chickpeas, reserving 1/4 cup liquid for dressing
In a large bowl, combine chickpeas and remaining veggies. Stir gently to combine.

Dressing

In a small mason jar, combine liquid from chickpeas, lemon juice, tahini, parsley and black pepper. Cap and shake jar well. Pour over chickpea salad and stir to coat veggies. Serve immediately or store covered in the refrigerator. Makes approximately 4 servings.

Keyword Chickpeas, Salad

Tips for Making Chickpea Salad

This is a great recipe for using canned goods or, if cooking chickpeas for another recipe, cook extra for this salad.

I used the vegetables I had on hand, chopping them as I would for a typical chopped veggie salad. The peppers add color and powerful nutrients. I had a bag of mini orange, red and yellow peppers and used four of those in this recipe.

Feel free to include any other veggies of choice, including cabbage, red cabbage, zucchini, cucumber, carrots, olives or pepperoncini.

Chickpea or bean liquid is called aquafaba and useful for many other recipes. I saved ALL the liquid from my two cans of chickpeas so I could experiment with the aquafaba. Watch for recipes!

Fresh parsley may be substituted for dried, in the dressing.

Tahini is sunflower seed paste. It is rich in omega-6 fatty acids and makes a healthy salad dressing. Purchase online or in health conscious food stores. I used a small amount in the dressing, rather than oils.

Taste Test

The fun part of creating a new recipe is tasting it!

I made the recipe with the intent of enjoying it for lunch. And enjoy it I did. The taste is fresh, with all the veggies, while the chickpeas add a mild, nutty flavor and some density to the meal. This is one of those dishes that is sure to taste even better the next day, as the flavors all mingle.

I really liked the simple chickpea liquid, lemon juice, parsley and tahini dressing. It added just the right amount of flavor without overpowering the chickpeas and vegetables. When I’m back to consuming small amounts of sea salt, I’ll add a bit to the dressing. Otherwise, I won’t change a thing! Add sea salt and black pepper to taste to the salad and/or the dressing.

Eat this chickpea salad alone or add roasted sweet potatoes and steamed broccoli for a larger meal.

Let me know if you try this satisfying meal!

Chickpea Salad fresh

More Chickpea Recipes

Looking for more chickpea recipes? Try these:

Curried Chickpeas

Roasted Sweet Potatoes, Chickpeas and Kale Bowl

Hummus

Gluten Free Mediterranean Pasta Salad

This post may contain affiliate links. Please read my Disclosure Policy for details.

I love a good pasta salad! On the first day of fall, with cooler temps ushering in the season, it seemed like the perfect opportunity to try a new one.

This Gluten Free Mediterranean Pasta Salad makes a great meal or side dish. The recipe fills a large bowl so you can save the leftovers for the next day.

This vegan dish is rich in flavor, with lots of veggies to create a variety of tastes and textures and pops of color. And, it comes together quickly.

Gluten Free Mediterranean Pasta Salad title meme

What’s In This Pasta Dish?

I adapted this recipe from The Mediterranean Dish and what I love about it is how adaptable it is.

Because I’m gluten free, the first change I made was to switch to gluten free pasta. I used brown rice rotini. If you are not gluten sensitive, use regular pasta. Not sure if gluten is affecting you? Check out the symptoms of gluten intolerance HERE.

In addition to the pasta, the dish includes crunchy green bell pepper, red onion, cherry tomatoes and fresh basil. And to give it that Mediterranean flavor, toss in marinated artichoke hearts, olives and pepperoncini. I also added shredded plant based mozzarella cheese, for creaminess.

And finally, Gluten Free Mediterranean Pasta Salad has an easy homemade dressing to finish it off.

Gluten Free Mediterranean Pasta Salad

Mediterranean Pasta Salad full of veggies and flavor

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Prep Time 15

Cook Time 15

Total Time 30

Course Main Course

Cuisine Mediterranean

Servings 6

Ingredients

Dressing

1/4 cup high quality extra virgin olive oil
2 tbsp Rice Vinegar
2 garlic cloves, minces
1 tsp dried oregano
1 tsp dried parsley
1/4 tsp dried red pepper optional
sea salt and black pepper to taste

Mediterranean Pasta Salad

16 ounces gluten free rotini may use regular rotini
1 pint cherry or grape tomatoes, halved
1 green bell pepper, diced
1/2 red onion, finely diced
1 cup marinated artichoke hearts
1 cup pitted black olives
1/2 cup chopped pepperoncini may use sliced banana peppers
1 cup shredded plant based mozzarella cheese optional
1/2 cup fresh basil, chopped

Instructions

Dressing

In small mason jar, combine all dressing ingredients. Cap, shake well and store in refrigerator while prepping pasta salad. Dressing may be made the night before and stored in refrigerator until ready to use.

Mediterranean Pasta Salad

In a large pot, bring 8 cups of salted water to a boil. Add rotini, stir and bring back to boiling. Lower heat and cook until tender.
While pasta cooks, dice green pepper and red onion, halve cherry tomatoes and chop fresh basil. Set ingredients aside in a small bowl.
Drain marinated artichoke hearts, black olives and pepperoncini. Set aside in another small bowl.
When pasta is tender, drain but do not rinse.
In a large bowl, add the plant based shredded mozzarella cheese, if using. Dump warm pasta on top of cheese. Add diced veggies and artichoke hearts, black olives and pepperoncini. Combine all ingredients, gently. Pour dressing over pasta salad. Stir to coat pasta. Serve warm. Or chill and serve cold. Store leftovers in the refrigerator. Makes 6 - 8 servings.

Keyword Gluten Free, Mediterranean Pasta Salad, Pasta Salad

Gluten Free Mediterranean Pasta Salad ingredients

Helpful Tips

Tips for making this pasta salad.

Make dressing ahead of time, up to 24 hours prior, if desired. Add other seasonings if you want. I highly recommend Nina’s Olivar Almeria Gold Olive Oil, a superior quality oil from Spain. Link to order from Amazon at end of post. This full flavor olive oil is my absolute favorite!

There are a variety of gluten free pastas available, made from brown rice or chickpeas or vegetables.

You may use any color of fresh pepper. I chose a green bell pepper however red or yellow peppers work well too. And try a yellow onion or chopped green onions instead of the red onion, if desired. If fresh basil seems to strong for you, substitute fresh Italian parsley…or add both!

Swap kalamata olives for the black olives, banana peppers for the pepperoncini and plain artichoke hearts for marinated. Omit the red pepper, dried or flakes, if you don’t want any heat. I found 1/4 teaspoon just right, however I like a little spiciness.

And finally, omit the shredded plant based cheese, if desired. I felt it added creaminess to the pasta salad but it’s not really necessary.

The Taste Test

I served up the pasta salad warm, immediately after gently combining all ingredients.

This Mediterranean salad was SO good, full of flavor in every delicious bite. I loved the combination of fresh, crunchy veggies with the softer artichoke hearts, olives and pepperoncini. I won’t change a thing, the next time I make it. And I will definitely make this pasta salad again.

The best part…I have leftovers in the fridge, for tomorrow’s lunch. I’ll see how the salad is cold. I expect it to taste just as good and maybe even better, with all the flavors mingling overnight.

Do you enjoy pasta salads? Do you prefer to eat them warm or cold?

Easy Vegan Blueberry Crumble

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July is National Blueberry Month. These superfood berries are at their peak of ripeness as summer gets underway.

In honor of the month, I created a new…and super simple…healthy blueberry treat. Using items I keep on hand…that you probably do too…this dessert came together in a few minutes, while supper simmered on the stove.

Try this easy vegan blueberry crumble for your next get together, tea time or for a simple after supper dessert.

Easy Vegan Blueberry Crumble title meme

Benefits of Blueberries

I love these delicious berries. And, it turns out, they love me too.

Although domestic blueberries are beneficial as well, it’s the wild blueberry that brings the most health benefits.

They contain extremely high levels of antioxidants, delivering healing to any damaged part of the body. Wild blueberries effectively eradicate heavy metals and other toxins from the body. Plus they are a powerful brain food and amazing at restoring the liver.

Wild blueberries can help prevent any type of cancer and they are so restorative that they are beneficial for any symptom, whether physical, emotional or spiritual. (Info from Life Changing Foods, by Anthony William)

I keep a bag of frozen wild blueberries in the freezer, to add to morning smoothies or vegan treats such as scones.

If you don’t have wild blueberries, use fresh or frozen domesticated blueberries, which are those typically found in the produce or freezer sections of the grocery store.

Easy Vegan Blueberry Crumble wild berries — Easy Vegan Blueberry Crumble – wild blueberries mixed with gluten free flour

Ingredients for Easy Vegan Blueberry Crumble

For this simple treat I used frozen wild blueberries, gluten free flour, vegan butter, coconut sugar, vanilla and cinnamon. These are all ingredients that I keep on hand.

Besides the ingredients, you just need a couple of mixing bowls and an 8X8 baking dish.

Easy Vegan Blueberry Crumble

This easy dessert is vegan, gluten free and refined sugar free.

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Prep Time 10

Cook Time 35

Total Time 45

Course Dessert

Cuisine American

Servings 6 Servings

Ingredients

4 cups fresh or frozen wild or regular blueberries
2 tbsp gluten free flour
1/2 cup plant based butter
2 cups gluten free oats
1/2 cup coconut sugar
1 tsp cinnamon
1 tsp vanilla
coconut oil for baking dish

Instructions

Preheat oven to 375 degrees. Rub coconut oil in 8x8 baking dish.
If using frozen blueberries, measure 4 cups into a colander and let thaw slightly.
Melt plant based butter. Combine oats, coconut sugar, butter, cinnamon and vanilla. Mix well.
Transfer blueberries into a bowl. Add two tablespoons of gluten free flour and mix gently.
Place blueberries into prepared 8x8 baking dish. Top with oat crumble.
Bake for 35 minutes. Allow to cool slightly. Makes 6 servings.

Keyword Blueberry Crumble, Vegan

Tips for Easy Vegan Blueberry Crumble

If using frozen blueberries, wild or regular, allow them to thaw slightly in a colander.

Any gluten free flour is fine. I used a 1:1 gluten free flour, meaning one cup of the gluten free flour equals one cup of regular flour. You may also use almond or oat flour. And if you don’t have a gluten sensitivity, use whatever flour you have on hand.

I also use plant based butter. There are several good brands available, in regular grocery stores or health conscious stores. The coconut sugar is darker than refined sugar and tastes more like brown sugar, but less sweet.

You can add chopped nuts to the crumble topping, if desired.

Easy Vegan Blueberry Crumble ready to bake — Easy vegan blueberry crumble ready to bake.

The Taste Test

As supper finished up, the kitchen filled with the wonderful aroma of baking blueberry crumble. I let it cool for a short time, and then tried it with a cup of hot peppermint tea.

This blueberry crumble is a winner with me! It’s rich with juicy blueberries and I love the slightly crunchy oat topping. The crumble isn’t overly sweet, which is perfect for me. And I can prepare this treat quickly, whenever I want something a bit more than plain fruit.

Are you a fan of blueberries? I hope you’ll enjoy this easy crumble.

And try something from this round up of blueberry recipes. Share your favorite way of enjoying blueberries in the comments below!

Ready to eat blueberry crumble — Yummy blueberry crumble!

Pick up these ingredients from Amazon:

Vegan Southwestern Layered Salad

This post may contain affiliate links. Please read my Disclosure Policy for details.

It’s summer! Warm temps, water fun, star filled nights and days of play are here. With that warmer weather and those days of enjoying the outdoors, who wants to spend time in the kitchen?

This easy to prepare salad is perfect for summer days. And Vegan Southwestern Layered Salad is versatile too. Add your favorite toppings or mix things up every time you make it.

Recipe below!

Vegan Southwestern Layered Salad title meme

Keeping It Simple

Feel free to prep ingredients for this salad before serving it for dinner. Or…my favorite when it’s hot and muggy outside…buy ingredients that combine easily and quickly so that lunch or supper is served in minutes.

And it truly doesn’t get much easier than this tasty, satisfying salad.

Start with Greens

Using a large bowl or container, start with a layer of greens. I used about 4 cups of chopped arugula. Mixed greens work well too, an assortment of spinach, kale and arugula. For the best nutritional value, skin iceberg lettuce.

Vegan Southwestern Layered Salad arugula — Vegan Southwestern Layered Salad – arugula

Add Black Beans and Corn

Next add cooked black beans. You can cook these yourself, however for a quick meal, used one can of beans, drained. No need to heat up canned beans. I use organic canned black beans. Pick your favorite brand.

Next add a layer of organic, non GMO corn, frozen or canned. If using frozen corn, cook first. No need to heat up for canned corn.

Vegan Southwestern Layered Salad corn and beans — Vegan Southwestern Layered Salad – non GMO corn and black beans

Add Chopped Red Onions

Chop 1/2 of a small to medium red onion. I use a mini chopper to do this quickly.

Vegan Southwestern Layered Salad red onions — Vegan Southwestern Layered Salad – chopped red onions

Add Chopped Tomatoes

Next add fresh tomatoes, chopped into bite sized pieces. I don’t have ripe tomatoes from my garden yet. I purchased small organic tomatoes and used six of those. Diced tomatoes from a can may be used as well, if fresh tomatoes aren’t available or if you want to sped up the prep time. Drain well first.

Vegan Southwestern Layered Salad - tomatoes — Vegan Southwestern Layered Salad – chopped tomatoes

Add Diced Green Chilies

I purchased a small can of diced green chilies, medium spice level. Dice your own favorite peppers, from green bell peppers to hot jalapenos, or add diced canned mild green chilies, drained. Or omit this layer if you don’t want any heat.

Vegan Southwestern Layered Salad green chilies — Vegan Southwestern Layered Salad – green chilies

Add Vegan “Chicken”

This layer, and the next one, are totally optional. I seldom use vegan “meats” however, for this salad, it seemed perfect. I used Gardein Plant Based Vegan Seven Grain Crispy Chick’n Tenders. While I assembled the layers, I heated these tenders on the stove top. After they crisped up, I allowed them to cool slightly and then sliced up the tenders. Omit this layer if desired.

Vegan Southwestern Layered Salad vegan chick'n — Vegan Southwestern Layered Salad – vegan chick’n

Final Layer Vegan Cheese

For the final layer of my salad, I added shredded vegan cheese. Vegan cheeses have come a looooong way in recent years. Made from plant based milks, such as almond or coconut, these cheeses are flavorful and behave like dairy cheese.

I added a shredded mix of cheddar and mozzarella plant based cheese.

Omit this layer if desired.

Vegan cheese — Vegan Southwestern Layered Salad – vegan cheese

Other Tasty Options

This layered salad is so versatile, making it easy to use what you have on hand. Normally, diced avocados go into any salad I make. I was out of them when I made this one. Feel free to add any of the following to your layered salad:

diced zucchini or yellow squash
slivered or chopped almonds
black or green olives
shredded carrots
chopped green onions instead of red onions
halved cherry tomatoes
shredded cabbage
avocados or guacamole
chickpeas
chopped red, yellow or orange sweet peppers
any other veggie of choice
salsa

The Dressing

For this layered salad, I added sides of non GMO corn tortilla chips, plant based ranch dressing and sugar free barbeque sauce. What a perfect combination…slightly spicy barbeque sauce and creamy cool ranch. That’s why I wanted the vegan chicken as a layer, for the tangy barbeque sauce.

Use a favorite dressing, plant based, or create your own.

Plant based dressing and barbeque sauce — Ready to eat salad with chips, plant based dressing and barbeque sauce

Vegan Southwestern Layered Salad

Enjoy this quick and easy layered summer salad.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15

Cook Time 15

Total Time 15

Course Main Course, Salad

Cuisine American

Ingredients

4 - 6 cups chopped greens: arugula or mixed
1 can black beans, drained
1 can non GMO corn, drained may use frozen corn instead...cook first
1/2 red onion, chopped
5 - 6 small tomatoes, chopped
1 small can diced green chilies, mild to hot, drained may substitute pepper of choice
1 package Gardein plant based chick'n, cooked and sliced may omit this layer
1 cup shredded vegan cheese, cheddar or mozzarella may omit this layer

Instructions

Prepare plant based chick'n according to package directions.
While cooking plant based chick'n, layer each ingredient above in a large bowl or container, ending with shredded plant based cheese.
Serve with non GMO corn tortilla chips, plant based ranch dressing and sugar free barbeque sauce. Or serve with dressing of choice. Serve immediately. Store leftovers in refrigerator. Makes 4 - 6 servings.
Other options: add diced avocado, black or green olives, chickpeas or any other veggie of choice.

Keyword Layered Salad, Vegan

Check Out These Additional Salad Recipes

If, like me, you want to spend as little time as possible in the kitchen this summer, check out these eight fresh salads. Loaded with nutrients, they are perfect lunch or supper meals.

Have a happy…and healthy…season! What summer plans do you have?

Ready to Eat — Vegan Southwestern Layered Salad – ready to eat