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Creamy Mushroom Sauce with Meatballs and Pasta

I had made a large batch of vegan meatballs for our Super Bowl gathering. I kept some back just for this dish. This meal is a big plate of delicious comfort. The meal was easily put together by utilizing already prepped or cooked items: Meatballs, sliced mushrooms and my Alfredo Sauce. By doing this I had the meal ready in about 30 minutes.

Oh, and by the way, I made this all in one pan.

Cook pasta in a large dutch oven according to package directions. Drain and set aside.

Reduce heat to medium. Add mushrooms, all-purpose seasoning along with 1 tbsp of vegetable broth. Stir. Add meatballs and more vegetable broth (1 tablespoon at a time) if the mushrooms or meatballs start to stick to the pan.  Stirring frequently until meatballs have warmed through.

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Add cooked pasta back into the dutch oven. Stir.

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Pour Alfredo sauce into pan and stir. Cook until all the ingredients are completely heated.

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Top with a garnish of fresh parsley.

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Serve. Eat. Enjoy.

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Note: You could serve these without the meatballs (if you do not have any made) and it would still be incredible.

Another Note: You can always double the the Alfredo Sauce and put some aside for another meal.

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Meatballs – Vegan

I made these so I could have the Game Day Meatballs that I have made for many Super Bowls or special occasions with the rest of my family. I usually make the meatballs for parties, Super Bowl, Christmas Eve and when I need to make a dish for a large group.

Instead of the usual beef or turkey used for meatballs I decided to make a vegan meatball with portobello mushrooms and brown rice. The recipe is easy and can be finished in the oven.

In a large dutch oven add onion and portobello mushrooms. Cook over medium-high heat until onions are soft and lightly browned. Add broth as needed to keep from sticking.

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Add garlic and cook 3 minutes more.

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Transfer onion mixture to food processor.

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Add rice, bread crumbs, flour and all purpose seasoning.

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Pulse until the mixture makes a dough like consistency.

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Form into meatballs. Let meatballs rest for about 30 minutes so that they firm up.

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Preheat oven to 350 degrees.

Line baking sheet with parchment paper or silicone mat. You can spray the meatballs with some oil if so desired.

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Bake for 15 minutes. Turn meatballs over and bake for 15 more minutes.

Remove from sheet pan and drain on some paper towels.

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Serve with your favorite sauce.

 

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Creamy Roasted Vegetable Soup

This soup came about because I had been reading a lot of posts about soups. I had all the right ingredients in my refrigerator to make this rich and hearty creamy soup.  Roasting vegetables is one of my favorite ways to cook vegetables. By roasting the vegetables all there natural goodness and flavors are magnified to utter deliciousness. You cannot go wrong with that.

There is always time for a big bowl of nourishing comfort. This soup actually can be partially prepped ahead of time. You can even use leftover veggies from previous meals to pull this off without a hitch.

  • 2 c carrots, chopped
  • 8 oz assorted bell peppers, chopped
  • 1 large onion, chopped
  • 3 sweet potatoes, cubed (mine were already cooked)
  • 15 oz. butternut squash, cubed
  • vegetable broth, to toss vegetable in
  • 1 tbsp All-purpose Seasoning, plus 2 tsp 
  • 1 can garbanzo beans, drained, rinsed
  • 2 c almond milk
  • 2 tbsp white miso paste
  • 2 tbsp maple syrup
  • 3 garlic, minced
  • 1/2 tsp cinnamon, ground
  • 1/2 tsp turmeric, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • lemon. zested, juiced
  • Vegetable broth, if needed for the puree
  • Chili Sauce, garnish

Preheat oven to 400 degrees.

Arrange vegetables: carrots, bell peppers, onion, sweet potatoes and butternut squash onto sheet pan.

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Drizzle vegetable broth on top of vegetables. Sprinkle seasoning onto the vegetables.

Roast vegetables until veggies are fork tender. This takes about 20-25 minutes. Stir vegetables halfway through the roasting time.

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Remove sheet pan of vegetables from oven and transfer to dutch oven. Add remaining ingredients to the dutch oven. Cook all the ingredients over medium heat until heated through.

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Using an immersion blender or your regular blender puree vegetables. Add the vegetable broth as needed to get the soup to your desired consistency.

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Serve. Eat. Enjoy.

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Carrot Cake Oats

This is a take on a something I saw in a magazine article. The article had this in an overnight oats version, but I wanted oatmeal for breakfast so I made some changes that resemble some of the ingredients I usually put in my carrot cakes.

Besides, there is nothing like combining vegetables, dessert and breakfast all in one dish. You really cannot go wrong with this healthful and filling breakfast to start your day off full of energy to tackle whatever comes your way.

This is a hearty recipe for one, yet, if you do not want such a large portion you could divide up for a future breakfast for another time.

  • 1/2 c rolled oats
  • 1/2 c carrots, shredded, plus more for garnish
  • 2 dates, pitted and diced
  • 1 tbsp flaxseed, ground
  • 1 tsp cinnamon, ground
  • 1/4 tsp nutmeg, grated
  • 1/8 tsp ginger, ground
  • 1 tbsp walnuts, chopped, plus more for garnish
  • 1 1/2 c almond milk, unsweetened, vanilla, plus more for garnish

In a medium saucepan combine all ingredients, except those for garnish. Cook over medium heat until oats start to bubble. Stir frequently.

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Spoon into bowl and garnish with carrots, walnuts and a splash of milk.

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Serve. Eat. Enjoy.

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Quinoa and Garbanzo Bowl

This meal was put together in just a couple of minutes. I had prepared quinoa and garbanzo beans in the instant pot earlier in the day. Because most of the prep was already done I was able to put this together in a flash.

Layer in your favorite bowl starting with the quinoa. Add the remaining ingredients.

Serve. Eat. Enjoy.

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Instant Pot Quinoa

Today was an instant pot day. I made perfect garbanzo beans in 30 minutes. Since they came out so good I decided to make quinoa in the instant pot. This is another quick, easy and flavorful meal.

Like the garbanzo beans there are only a few ingredients.

Combine all ingredients into instant pot.

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Cook according to your instant pot directions. Mine cooked in only 6 minutes.

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Make a batch of quinoa to use in salads, bowls or as a filling. The possibilities are endless.

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Instant Pot Garbanzo Beans

This is probably the easiest and quickest way to make garbanzo beans, or any type of beans. It only has two ingredients. How easy is that?

I made this small batch because it was just me and I wanted a neutral flavor so I could add the garbanzo beans to any flavor profile.

  • 1 c dried garbanzo beans
  • 2 1/2 c vegetable broth

I first soaked the garbanzo beans overnight, almost 24 hours. To soak them I start them in hot water.  I learned the hard way that starting the soak with hot water helps to tenderize them.

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Rinse beans.

Add beans and vegetable broth to instant pot. Cook according to your instant pot directions. I cooked mine for 30 minutes. They came out perfect with just the right bite to them, and in only 30 minutes.

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Fruit and Nut Oatmeal

This is one of my favorite breakfasts. I do not make it very often because it takes a little time, yet it is so worth the investment. I usually make this on a weekend. You could double the recipe and have some for another day during the week.. All you would have to do is add a little milk to thin it out a smidge and warm it in the microwave.

I like this combination of fruit and nuts, however I have made it with whatever I had on had. This recipe serves four generous portions. It is very filling and lends to give you plenty of energy to start your morning off right.

  • 1 gala apple, cored, chopped
  • 1/2 c pecans, chopped
  • 1/4 c cranberries, dried
  • 1 Medjool date, pitted, diced
  • 1 tbsp flax seed, ground
  • 1/2 tsp cinnamon, ground
  • 1/4 tsp nutmeg, freshly grated
  • 1/8 tsp ginger, ground
  • pinch Himalayan salt
  • 1 c GF Oats, rolled
  • 2 c almond milk, unsweetened
  • 2 tbsp coconut sugar
  • 1 tsp vanilla extract
  • almond milk, garnish
  • maple syrup, drizzle, garnish

Note: I know it looks like a lot of ingredients, but I promise you probably have virtually all of these in your pantry. You could also make any substitutions to suit your tastes or preferences.

In a medium saucepan over medium heat add the apple, pecans, cranberries, and date. Stir until well mixed.

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Add flaxseed, cinnamon, nutmeg, ginger and salt. Stir to coat the fruit and nuts.  Stirring frequently cook until the apple is slightly softened and the spices are fragrant.

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Add oats; stir. Cook the oats dry for about 2 minutes. This help work the spices into the oats.

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Add milk, coconut sugar and vanilla. Stir frequently.

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Reduce heat to medium-low and keep stirring. The oatmeal will slowly start to thicken. Usually when it starts to bubble it is almost done. Cook to desired thickness.

Garnish with a splash milk of choice and some real maple syrup.

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Serve. Eat. Enjoy.

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Stir Fried Rice Noodles with Veggies and Chinese Brown Sauce

This meal is a great way to use up those odds and ends of veggies leftover. Instead of rice I thought I would use Pad Thai Rice Noodles. I made a batch of the Chinese Brown Sauce that I recently posted for you. I added edamame for protein. Add the veggies and you have a quick and flavorful meal in a flash.

Just like when I made the fried rice I am using a large electric griddle to make the stir-fried noodles and veggies. It is so easy and quick this way.

  • 1 recipe of Chinese Brown Sauce
  • 8 oz Pad Thai Rice Noodles
  • 1  c edamame, shelled
  • 2 c sugar snap peas
  • 1 c carrots, shredded
  • 1 1/2 c, mushrooms, sliced, any kind you like will do
  • 1 c bean sprouts

Make up a recipe of the Chinese Brown Sauce, if you do not already have some in your refrigerator.

Soak noodles in hot water for 8-10 minutes, until tender. Drain noodles and set aside until needed.

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Heat griddle to 350 degrees. Grease griddle with oil of choice. Add vegetables (except bean sprouts) and spread out evenly onto griddle.

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Let the griddle do its work for a (2-3) few minutes.

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Flip over vegetables like you would a hamburger, until all veggies have been turned over. Add bean sprouts. Let the griddle continue to do its job, about 2-3 minutes.

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Add noodles and mix with the veggies.Cook about 2 minutes.

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Pour sauce onto noodle mixture. Stir well.

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Serve. Eat. Enjoy.

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Berry-Banana Smoothie

I do not make them very often, but I like them. I had some bananas that were getting pretty ripe. I did not feel like making muffins or bread so I thought a smoothie would be good. I had everything I needed: frozen berries, bananas, almond milk and chia seeds. This is a nutrient packed drink. That is what I like about smoothies. They are easy to make and you can change the flavor just by changing one or two ingredients.

This recipe makes three large servings. One of the tricks I do is grind the Chia seeds in a spice grinder. By doing this you are turning it into a powder and the Chia seeds are less noticeable. My husband is not fond of the texture of Chia seeds, by grinding them I am taking care of that problem. Give it a try. I promise it really works.

This recipe would be great for smoothie pops as a snack. Make it like you were making a smoothie, but pour it into popsicle forms instead of a glass and freeze them. You could make them up in the morning so when the kids get home from school you have a fun and nutritious snack all ready for them to enjoy. I might even make some for us adults.

  • 2 bananas, ripe, peeled and broken into pieces
  • 2 c Cascadian Berry and Cherry Blend (this is what I had in the freezer)
  • 2 c almond milk, vanilla, unsweetened
  • 1 tbsp Chia seeds, ground into a powder
  • 2 tsp coconut sugar, optional

Follow manufacturer’s directions for order of ingredients in your blender.

Blend.

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Share. Eat. Enjoy.

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