Tag Archives: eatyourveggies

Plant Based Jambalaya

Mardi Gras celebrations have Jambalaya!
We have Plant Based Jambalaya with Veggie Sausage and it is a delicious variation on the New Orleans favorite.

Plant Based Jambalaya

Recipe by Leslie Indigo Alison


Prep time


Cooking time






  • 1 Green pepper diced

  • 1 Red pepper diced

  • 2 stalks Celery diced

  • 1 Carrot diced

  • 1/2 White onion diced

  • 2 cans Red beans (or make fresh from dried red beans)

  • 2 cups Rice (white or brown)

  • 4 cups Vegetable broth or water

  • 1 can Chopped tomatoes

  • 4 Roma tomatoes, fresh, chopped rough (if available)

  • 4 tablespoons Creole Seasoning

  • 3 bay leaves

  • 1 package Veggie Sausage (Tofurkey brand works great in this recipe)

  • Salt and black pepper to taste

  • Hot red pepper flakes to taste

  • Fresh Parsley as garnish


  • Saute celery, onion, carrot in saucepan until tender and golden brown, adding in green and red pepper after 3-5 minutes
  • Add tomatoes and stir until well mixed. Then add in Creole seasoning and stir.
  • Pour in red beans and rice and add the water or vegetable broth.
  • Mix everything together until well covered in broth and add bay leaves.
  • Cover and simmer for 20 minutes or until rice is well cooked and tender
  • In a separate pan, chop and saute the veggie sausage until brown
  • Right before ready to serve, remove the bay leaves and add the veggie sausage
  • Serve immediately. Sprinkle with fresh parsley if you like as garnish and lightly salt with coarse salt.

Rating: 5 out of 5.

Hearty Baked Potato & Kale Mash

This hearty dish is comfort food with a kick of healthy kale. We get the groundedness of the potato root vegetables. The kale adds the benefits of iron, vitamin c and antioxidants nourishing veggies and whole foods

Hearty Baked Potato and Kale Mash

Recipe by Leslie Indigo AlisonDifficulty: easy


Prep time


Baking TIme




  • One bag yellow potatoes (other potatoes can be used but may need to be peeled after boiling)

  • Lacinato kale (also called dinosaur kale!) 🙂

  • 1 cup plant milk such as oatmilk

  • 1 cup vegan cream cheese

  • 1 tablespoon minced garlic

  • Salt and pepper to taste – generous is delicious in this dish

  • Fresh Herbs to Garnish if available


  • Wash and boil the potatoes in a large pot of water until tender to the prick of a fork
  • Strain the water off the potatoes and set aside
  • Rinse kale and pull kale leaves from stems ; break leaves into bite sized pieces
  • Mix potatoes, oatmilk, cream cheese, garlic, and kale in mixer until chunky but smooth and well incorporated together. Add salt and pepper to taste.
    Note : If using a high speed blender mix ingredients in two batches. If using a large countertop mixer all ingredients can likely be added into large mixing bowl.
  • Spread the potatoes into a large oven safe casserole dish and use a fork to create hatch marks across the top of the mashed potatoes. This creates even more surface area to brown in the oven.
    Note : This Potato Mash is delicious once blended, and can be eaten right away, but baking in the oven allows all the ingredients to further infuse and allows the top of the potatoes to crisp in the heat of the oven.
  • Bake in the oven for 20-30 minutes at 350-400 degrees depending on your oven. For extra browning, turn the broiler on for a couple minutes. Watch closely so its browned just perfectly. Its easy to burn if you step away for too long.
  • Plate and sprinkle with fresh herbs, salt and pepper, and even a dallop of vegan cream cheese if you like.
    This stores well in mason jars for reheating throughout the week.
Cucumber Quinoa Salad Recipe

Cucumber & Quinoa Salad with Feta And Fresh Herbs

This salad is an easy filling salad that is so enjoyable to the senses to make because all the fresh herbs are so aromatic and the lemon zest is refreshing. I like to make this meal when I have time to enjoy a little music playing and go slow. Its very easy, but its relaxing to pinch off the fresh herbs and enjoy all the pleasures of being in the kitchen.

Let yourself be creative! Use whatever you have on hand in the garden or add mint leaves to the dressing… what can you do to make it your own special creation. Let us know your special twists.

Hope you enjoy… savor it slow or share with a friend.
Make a little extra and save it back for lunch another day.


Recipe Card

Recipe by Leslie Indigo Alison


Prep time


Cooking timeminutes




  • 1 cup quinoa (cooked by brand directions)

  • 1 cucumber

  • 1 lemon

  • Seasonal Fresh Greens and Herbs : mint, cilantro, parsley, sprouts

  • 1/2 cup vegan or dairy feta or similar cheese

  • Dressing
  • Tablespoon white wine vinegar

  • 1/4 cup Olive oil

  • Tablespoon of honey

  • Fresh lemon juice

  • Salt and pepper to taste


  • Salad Preparation
  • Rinse and prepare quinoa according to brand directions
    You will need one cup cooked quinoa
    Note : I often make extra for meal prep for the week and set aside in mason jars.
  • Chop fresh herbs into small pieces for mixing into salad
  • Zest a bit of the lemon and set aside. Slice the lemon in half and set aside half for the dressing. Cut other half into several slices for garnishing salad.
  • Chop cucumber and feta into small chunks
  • Simple Dressing
  • In a small mason jar mix olive oil, lemon juice, salt and pepper and honey. Cover and shake until well incorporated.
  • In a large bowl, combine quinoa, most of the dressing, cucumbers, feta and fresh herbs and mix until everything is lightly covered in the dressing.
  • Plate the Salad
  • Spoon the quinoa salad onto plates and add more fresh herbs and greens around the salad. Add slice of lemon and lemon zest on top of salad. Drizzle with a spoonful of dressing and top with a little bit of course salt flakes.
    Serve up with love. Cucumber and Quinoa Salad

Recipe Video

Rating: 4 out of 5.

Picnic : Orzo & Melon Salad with Orange Poppyseed Dressing

Orzo & Melon Salad w Orange Poppyseed Dressing

2 cups dry orzo pasta, prepared to box directions 
1/2 cantaloupe
1 cucumber
2 Cups fresh greens from the garden –  (spinach from the store or other hearty green)  

Orange Poppyseed Dressing
3/4 grapseed oil 
1 orange, juiced
1/4 cup apple cider vinegar
1/4 white wine vinegar
1 -2 Tbs honey
2 gloves garlic, minced
2 Tbs of poppy seeds

Cook/Prep Instructions 
Halve a cantaloupe – diced in small pieces 
cucumber – seeded and diced small
put slivered almonds in at the last minute (have in a small container on the side)  


Picnic : Chopped Salad – Brussels Sprout & Green Apple Salad w/ Sweet & Sesame Dressing

6 medium jars/1 cup each

Chopped ingredients
1/2 lb brussels sprouts, shaved 
4 stalks of celery, thinly sliced 
1 apple, cored & thinly sliced
1/2 small red onion, sliced into little slivers
salt + pepper 
2 cups of grapes, halved
1/4 cup of sesame seeds
1/4 dried cranberries, diced 

Orange Tahini Dressing 
1/3 cup raw tahini 
1 orange, juiced  
1/2 lemon, juiced
1 clove of garlic, minced 
1/2 tsp cumin (optional) 
1 tsp grainy mustard braw honey/maple syrup/agave nectar to taste
2-3  tbsp grapeseed oil 
salt + pepper

Fresh Vegetables

Fresh vegetables are so BEAUTIFUL. Smiling today I effortless create food art while laying out all the fresh veggies on the table for cooking day. Sunday’s are often grocery and food prep days around here… what about you?

2 9 20 fresh veg

#eatyourveggies #eatbeautifulfood #highnutrientfood #vegan #plantcentric #divinelifekitchen

Sautéed Veggies : Asparagus and Mushrooms

Sauteed Veg

Sautéed veggies are a staple in my kitchen during the winter. I like to prep up some for the week and flash fry them in the pan when I’m just getting home and too hungry to enjoy preparing food. 5 minutes and I have a hot plate of food. This is chopped asparagus, diced red onions, garlic, and mushrooms. I always add some salt and pepper, and if I prepped rice, it’s perfect on top of rice. Life is sometimes busy and my body still prefers nutrient dense food on a busy day.

#fastfood #divinelifekitchen #wintermeals #eatyourveggies #mealprep #veganish #plantcentric

Sautéed Veggies : Asparagus and Mushrooms

Recipe by Leslie Indigo AlisonDifficulty: Easy


Prep time


Cooking time






  • Asparagus Bunch

  • 2 cups Mushrooms

  • 1/3 cup Diced red onion

  • 1/2 lemon squeezed


  • Wash and chop asparagus (snap off the bottom rough stalk)
  • Rinse and chop mushrooms
  • Dice red onion
  • Add 1/4 cup water in saute pan and add red onion : stir over high heat until caramelized
  • Add another 1/4 cup water in pan and add vegetables, cover and steam for 5-10 minutes on med heat, adding a squeeze of fresh lemon to taste
  • Check veggies for preferred tenderness and remove from heat and let cool
  • Transfer to Mason Jars for storage until ready to eat