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Roasted Vegetables with White Beans Salad

I am utilizing the roasted vegetables from my Batch Cooking – Vegetables post for this salad. I roasted three sheet pans of a variety of vegetables. In under an hour I was able to chop and roast a large amount of veggies to be used in a variety of ways. I thought I would show you one of ways I have utilized the roasted veggies.

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This salad has a variety of textures and flavors – fresh, roasted, crunchy, creamy

  • Greens, variety, mix different kinds
  • roasted veggies – from big batch cooking
  • white beans, drained, rinsed
  • Gremolata
  • favorite dressing

Note: The vegetables could always be grilled if you do not want to use the oven. Use your favorite veggies. This is also a good way to try a new vegetable you have never had before.

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Batch Cooking – Vegetables

Batch cooking is one of my favorites ways to get a lot of variety into my meals throughout the week. By chopping and dicing one time during the week I can get a lot of my meals half way finished before it is time to eat.

This is just a sampling of what I do. I try to vary the vegetables every week, so it does not get boring.  This is what was in my refrigerator at the time.

  • Green Beans
  • Eggplant
  • Carrots
  • Zucchini
  • Sweet Potatoes

There really is no rhyme or reason to the ingredients, it is just what caught my eye when I went to the grocery, and what I had not yet used.

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I chopped all the veggies. Then I tossed them in some vegetable broth and All-purpose  Seasoning.  Then I roasted them at 425 degrees until the veggies were fork tender.  Each veggie is a little different, depending on its density. The key is the hot oven.

What to do with all of these? Well, Buddha Bowls are always good. Use brown rice, millet or quinoa for a base and go from there. There is also wraps. Use a gluten-free tortilla, some greens, the roasted veggies and your favorite sauce and you have a fabulous meal in minutes.

Soups are great for using up the remnants of the veggies. You could make it chunky or creamy by using a blender. Throw in some type of grain and greens and you have something different.

Quesadillas are a fun way to use the roasted veggies. Maybe, a tofu scramble or breakfast burrito. There are so many possibilities, and you do not have to eat the same thing over and over.

Just by adding a few seasonings or some fresh items you can transform any meal.

I mentioned sauces. Everything tastes better with a sauce. Here a few I like to use.

I hope I gave you some fresh ideas to help your meals come together. There is no need to spend the whole day or evening in the kitchen if you do not want to. Let it not be a chore, but a culinary adventure.

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Fudgy Chocolate Banana Bars

This is a twist on my Fudgy Chocolate Cake. In the original it calls for butternut squash. this recipe uses bananas instead. The bananas were past their prime, which makes them perfect for baking. Instead of the usual bread or muffins I thought I would go for a cake this time.

Both have been updated to vegan status, and as always gluten-free. This will be a good recipe, if you are tired of the usual banana breads or muffins.

This recipe is done mostly in a food processor, with the exception of melting some chocolate in the microwave.

  • 1 1/2 c bananas
  • 2 tsp vanilla extract
  • 3/4 c maple syrup
  • 2/3 c GF All-purpose Flour Blend
  • 1/4 c raw cacao powder
  • 1/2 tsp baking powder
  • 1/4 tsp baking soda
  • 1/8 tsp Himalayan salt
  • 2 tbsp apple cider vinegar

Preheat oven to 350 degrees.

Combine all ingredients in a food processor and blitz until completely blended together.

  • 1 1/2 oz.dark chocolate (70% cocoa), finely chopped
  • 2 tbsp almond butter

Combine chocolate and almond butter in a microwaveable measuring glass. Microwave for about 30 seconds, until chocolate and almond butter are melted.

Pour chocolate mixture into batter. Blitz until well combined.

Pour batter into prepared 8×8 baking dish.

Bake for 35-40 minutes until toothpick inserted in center of cake comes out clean.

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Mango Smoothie Bowl

This refreshing treat took less than 60 seconds to blitz in the blender. You could leave it as is and drink it as a smoothie or pour it into some containers and freeze it for a frosty, refreshing sorbet.I decided to serve it as a smoothie bowl.

You could pour these into popsicle forms and have a wonderful, nutritious treat for an after-school snack. Let the kids help you. They will enjoy them even more because they know they had a hand in helping make these refreshing yummies.

Smoothie:

  • 16 oz. mango, cubed
  • 1 1/2- 2 c. bananas, chopped
  • 1 c coconut milk
  • 2 tbsp maple syrup

Combine all ingredients into a blender and blitz until smooth and creamy.

Pour desired amount into bowl.

Toppings:

Assemble toppings.

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Serve.Eat.Enjoy.

 

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Homemade Granola

I made this granola because I was wanting something with a little sweet, but also some crunch. It smells really good in the house when you bake this in the oven. The granola has a touch of cinnamon, nutmeg and vanilla. This granola is great for breakfast, a snack and just because. I love having a healthy and nutritious snack around the house.

Dry Ingredients:

  • 4 c gluten-free rolled oats
  • 1 1/2 c unsweetened coconut, shredded
  • 1 c almonds, sliced
  • 1 c walnuts, chopped
  • 1 c pecans, chopped
  • 1 tsp cinnamon
  • 1/4 tsp nutmeg
  • 1/8 tsp ginger

Preheat oven to 250 degrees. Line sheet pan with parchment paper.

Combine all dry ingredients and stir.

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Wet Ingredients:

  • 1/2 c almond butter
  • 1/2 c maple syrup
  • 1 tbsp vanilla extract

Combine wet ingredients into a glass measuring cup.

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Microwave mixture for about 30 seconds to melt almond butter.

Pour almond butter mixture over dry ingredients and stir thoroughly.

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Bake in oven for 2 hours. Turn oven off and leave in oven until granola is set. Break up into pieces.

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Share. Eat. Enjoy.

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Mushrooms & Peas Pasta

Luscious, flavorful and delicious is what this pasta is. This meal was a last minute inspiration. I had nothing planned, opened the refrigerator and mushrooms jumped out at me. – use me, use me. The sauce is light and silky. I am looking forward to the leftovers.

  • 1 shallot, minced
  • 16 oz. mushrooms, sliced
  • 1 tbsp garlic, minced
  • 1/2 c frozen peas
  • 1 tsp All-purpose Seasoning
  • 1 tsp miso paste
  • 1/2 c marsala wine
  • 1/2 c nutritional yeast
  • 1/2 c vegetable broth, plus some for sautéing
  • 12 oz brown rice pasta
  • 1 tsp cornstarch

Prepare pasta according to package directions.

In a large dutch oven dry saute shallots. If they begin to stick add a tablespoon to the pan. Saute shallots until translucent.

Add mushrooms, garlic, peas, all-purpose seasoning and miso paste. Stir so that the veggies are all coated with the seasoning.

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Add marsala wine, and stir.

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Cook until mushrooms become tender to the fork.

Add cooked pasta and stir well.

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Mix 1/2 cup of vegetable broth with the cornstarch and make a slurry. Pour slurry over pasta and veggies. Stir pasta and veggies well so that the sauce coats the pasta.

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Serve. Eat. Enjoy.

 

 

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Naked Burger Salad

I made Double Bean Burgers for dinner last night. Instead of having the burgers again on a bun for lunch I crumbled the patties and put them on some greens and added other veggies. This salad is very filling, which is a big plus in my book.

I was excited to make this salad because I got to use greens that I have grown in my aero garden. Since, I do not have an area for a garden and I kind of have a black thumb this is perfect for me. My next goal is to try container gardening. We will see.

Note: The measurements are not precise. For example, I used handfuls of greens, not cups. It really depends on your appetite.

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  • Greens of your choice, torn into bite size
  • 2 Double Bean Burger patties, cooked, crumbled
  • 1 tomato, chopped
  • 1 celery rib, large, diced
  • 4 baby carrots, shredded
  • 5 Ingredient Dressing

Assemble ingredients and top with 5 Ingredient Dressing.

Serve. Eat. Enjoy.

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5 Ingredient Dressing

I was making a Naked Burger Salad for lunch for us, and I needed a dressing to top the salad. I was wanting something creamy, but I did not have any cashews soaked/soaking. It got me thinking of ingredients that are creamy, and that is how I began to create this dressing.

It is one of those dressings that you combine in a mason jar and shake lake crazy.

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  • 3 tbsp tahini
  • 2 tbsp spicy brown mustard
  • 2 tbsp maple syrup
  • 1 tbsp apple cider vinegar
  • 1 tbsp water

Combine all the ingredients into a mason jar. Seal with lid. Shake until ingredients are well combined.

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Double Bean Burgers

This recipe came about because I forgot to check the pantry for certain ingredients before I went to the grocery. That is why there are two different beans in this burger. The accidental mistake turned out delicious, and now I have another burger recipe for you. My husband had a great idea for these – taco meat, Yum.

First Blend:

  • 2 c rolled oats
  • 1 c walnuts, pieces
  • 1/2 tsp turmeric

Add all ingredients into a food processor and blend until ingredients are well mixed and chopped.

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Second Blend:

  • 1 onion, large, diced
  • 2/3 c mushrooms, sliced
  • 1 15 oz can, black beans, drained, rinsed
  • 1 15 oz. can, chickpeas, drained, rinsed
  • 1/4 c tahini
  • 1/4 c nutritional yeast
  • 2 tbsp flaxseed
  • 2 tsp miso paste
  • 1 tbsp All-purpose Seasoning

Add remaining ingredients to the oat mixture.

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Blend until all the ingredients form a paste like consistency. Check the texture to see if the mixture holds together. I added 2 tbsp of water at this point so the patties would hold together. If the mixture is too wet, add a little more oats.

Form patties. Place patties onto a prepared sheet pan. Refrigerate for at least 30 minutes. this helps the patties to solidify and hold their shape.

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Preheat oven to 375 degrees. Bake burger for 30-35 minutes, until they are brown. Turn patties over about halfway through the baking time.

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Serve. Eat. Enjoy.

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Away from Home: What to Eat???

This week we are traveling for my husband’s work. It has been over a year since I wrote anything about eating when traveling, so I thought it was about time to let you see what I do when we are traveling. I have to be very careful of what I eat since I am very sensitive to gluten and other items. Trying to find places to eat and stay on your meal plan can be a challenge, if you do not have these tips.

  • Stay at a place that has a kitchenette
  • Make a quick grocery run

Staying at a hotel that has a kitchenette can make all the difference for you staying on plan. By utilizing the kitchenette you will save yourself a lot of frustration, especially if you are in a location that does not have a variety of options for your WFPB(Whole Food Plant Based) or Vegan way of eating.

After getting off the plane and getting our car we hit the grocery store to get some basic items:

  • Berry tray
  • Veggie tray
  • Salad greens
  • Bottled water
  • Almond milk

These were a few things to have on hand to make eating healthy easier. The hotel we stay at offers breakfast and evening snacks. I usually just do the breakfast.

My choice: Oatmeal from the hotel and added berries from the store, and you cannot forget the coffee. I packed some packets of ground flaxseed and (sometimes) almond butter packets.

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These few tips help me every time I travel or I am away from home to keep myself healthy and energized.