One of the easiest dinner recipes ever!

Hello everyone,

It has definitely turned into Fall in Southern California, and the temperature has started dropping in the evenings.  I am craving nothing but warm, comfort foods for dinner and this is one of our favorites.  I am not sure that there are many healthy, dinner recipes out there that are this easy.

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Baked Stuffed Sweet Potato (serves 2)

Ingredients:

*2 medium-sized sweet potatoes

*3/4 can of black beans

*Your choice of veggies (we prefer cherry tomatoes, carrots, spinach, bell pepper, zucchini, red onion)

*Optional: salsa, guacamole or vegan butter

Directions:

  1. Preheat the oven to 400 degrees.
  2. Poke holes in your sweet potatoes with a fork.
  3. Cook sweet potatoes until they are soft, all the way through (approximately 45 minutes).
  4. In the meantime, chop and saute your vegetables and black beans.
  5. When the sweet potatoes have finished cooking, pull them out of the oven.  Slice them open (length wise) and mash the insides with a fork.
  6. Add your veggies, black beans, salsa and guacamole.
  7. Enjoy!

*I will sometimes add guacamole, salsa or vegan butter to the sweet potato before piling on my veggies.  This helps take away from the dryness of the sweet potato.

 

 

 

Garlicky Rosemary Potato Soup

Hello everyone and happy Friday!

This is an old recipe but is still one of our favorites.  It is delicious, comforting and is perfect for those upcoming Fall evenings.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It’s easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast 🙂

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

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Ingredients: 

  • 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
  • 1 large yellow onion, chopped fine
  • 1 celery rib, chopped fine
  • 8 garlic cloves, chopped
  • 2 sprigs fresh rosemary, leaves stripped and minced
  • 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 bay leaf
  • ¼ teaspoon black pepper, plus more to taste
  • 4 cups vegetable broth
  • ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream
  • ¼ teaspoon salt

 

Directions: 

  • Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).
  • Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

 

Click here to purchase your own copy of The No Meat Athlete Cookbook.

Cooking Demo for my Favorite Recipe

Have you ever been so obsessed with a recipe that you just cannot stop talking about it (and eating it)?!  That is how I feel about my chickpea salad recipe.  It is so easy to make and I could probably eat it for lunch and dinner on a daily basis (maybe breakfast too?).

I have previously posted the recipe for this amazing meal, but I also wanted to share a quick, cooking demo for those visual learners out there.

Please take a few minutes to watch the video and make sure to let me know if you give this recipe a go!  I would love to hear if you are obsessed with it as I am :).

Enjoy!!!

How to Make Vegan Sausage

Hello everyone,

Who knew that as a vegan I would eat more sausage than I did as a meat eater???  Over the last few months, we have found a delicious, vegan sausage product and have now perfected the recipe.  This recipe is great by itself, with some bread, pasta or even with tacos.

Here is a quick video demonstration.  Give it a try!  Your vegan and even meat eating friends will thank you.

 

Garlicky Rosemary Potato Soup

Hello everyone,

It is that time of year where the weather has cooled down (except for in San Diego, of course!), and all I want to do is sit by the fire with some delicious, comfort food.

We found this recipe in The No Meat Athlete Cookbook and it has quickly become one of our favorites.  It’s easy to make and is incredibly filling.  Enjoy it with a warm piece of vegan toast 🙂

Garlicky Rosemary Potato Soup (The No Meat Athlete Cookbook)

Serves 4-6

IMG_8306

Ingredients: 

  • 1 tablespoon olive oil (Optional. Or use ¼ cup/120 ml of the broth listed below)
  • 1 large yellow onion, chopped fine
  • 1 celery rib, chopped fine
  • 8 garlic cloves, chopped
  • 2 sprigs fresh rosemary, leaves stripped and minced
  • 2 pounds waxy potatoes, such as Yukon Gold, peeled and diced
  • One 15-ounce can cannellini beans, drained and rinsed
  • 1 bay leaf
  • ¼ teaspoon black pepper, plus more to taste
  • 4 cups vegetable broth
  • ¼ cup Cashew Cream: 1 cup raw cashews, soaked in hot water for 1 hour, then drained, 1 teaspoon fresh lemon juice, ½ teaspoon salt, ½ to 1 cup water….blended together Click here for quick demo on how to make Cashew Cream
  • ¼ teaspoon salt

 

Directions: 

  • Place a medium stockpot over medium-high heat.  Add the oil, then add the onion, celery, garlic, and rosemary.  Cook, stirring often, for 5 minutes.  Add the potatoes, beans, bay leaf, and ¼ teaspoon pepper and stir to combine.  Add the broth, increase the heat to high, and bring to a boil.
  • Reduce the heat to medium-low, cover, and cook until the potatoes are tender, about 30 minutes. Remove from the heat and stir in cashew cream.  (If you prefer a smooth texture, puree half the soup in a blender).
  • Add ¼ teaspoon salt and season with more pepper. Discard the bay leaf before serving.

 

Click here to purchase your own copy of The No Meat Athlete Cookbook.