Tag Archives: veganish

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

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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

Picnic : Mexican Quinoa Salad

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Ingredients
Mexican Quinoa Salad:

1 cup of quinoa 
1 cup vegetable broth (or water if no broth available) 
1 can black beans -drained and rinsed in a colander 
1 cup fresh or frozen corn (prefer white shopeg corn if buying frozen) 
2-3 cloves garlic, minced
1/4 cup onion, diced 
1 cup tomatoes or canned tomatoes, chopped

1-2 tsp chili powder
1/2 tsp cummin
salt and pepper to taste
juice of 1 lime
half bunch of cilantro, diced for sauté and for garnish
1-2 jalepenos, sliced in circles and added as garnish 
1/2 jalepeno, diced and added to saute
salt and pepper to taste

Cook/Prep Instructions
prepare quinoa with 1:1 ratio water or broth – set aside 

saute garlic, onion, and diced jalapeño. add broth, tomatoes, qunioa, and spices to saute pan. add black beans, cilantro for flavor.
simmer everything for about 5 minutes
let cool just a bit and stir in garnish of cilantro and fresh jalapeño 

NOTE:   serve with sides of cilantro avocado dressing 

Picnic : Jalapeño Corn Salad

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Recipe Ingredient List 
5 ears Fresh Corn, boil for 2 minutes in water with a little salt
Let cool and cut the corn off the corn 

2 cups cooked quinoa

Chopped veggies – 
Generous bunch of cilantro –  remove stems, chopped
1 package of small tomatoes, halved
1 small red onion, chopped finely
3 cups arugula 

Optional :  blue cheese or feta cheese

Dressing
4 tb grapeseed oil
3 tb vinegar 
salt and pepper 
1 fresh jalapeno
rice vinegar 

Fresh Fruit Yogurt Jars

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This is an easy and beautiful way to make up breakfast or snacks for the week or for a gathering. They look bright and beautiful and the mason jars work so well to keep things fresh and easy to serve.


Use your favorite plant-centric yogurt on the bottom if you would like to skip the traditional dairy yogurt.  This is kite hill yogurt, and there are many brands of plain or vanilla yogurt made from nut milks these days.  Coconut, and almond milk are some of our favorite plant based yogurts.  Maybe you will want to be creative and use flavored yogurts as the base. 


The toppings we used here are a bit unique.  Have you ever tried sprinkling quinoa in overnight yogurt bowls.  It softens but still gives a light crunch.  Chia seeds are a natural option.  Coconut flakes, pecans, walnuts, and of course berries are favorites as well. What do you like to put on your yogurt bowls? Have you ever tried making them up ahead and storing in the fridge in mason jars?

Let us know 

TikTok Remix : Vegan Cheese & Tomato Pasta Bake

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Ingredents:

• 1c. Almond Milk Ricotta (Kite Hill brand)
• 2c. Tomatoes (any kind)
• 1 Tb. oil of your choice
• 1c. Roasted Red Peppers, chopped
• 1 bx. Pasta(shells)
• Salt/Pepper, to taste
• Crushed Red Pepper, to taste
• 2 Jalapeños, sliced
• 1 1/2 cup water (as needed)

Directions:

Pre-cook pasta to directions on box and set aside.
In a sauté pan, heat oil. Add tomatoes and stir while cooking until they start to pop. Add roasted red peppers and sauté for 2 minutes. Stir in ricotta. If needed, add a 1/2 cup water to desired creamy consistency. Once combined, add cooked pasta. Add salt, pepper and crushed red pepper to taste. Move to a serving dish and garnish with jalapeños, if you like it hot and spicy.

This dish reheats well! If you would like, transfer to a baking dish to heat up in the oven another day!
Serving: 6

Peanut Butter Granola

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Ummmmhmm. Starting the morning with hot tea and peanut butter granola. I’m going to play in the kitchen on this wintery Sunday. I have started getting the recipe cards online and will continue sharing. This one is so very simple you could make it today. I love putting something in the oven when it’s cold outside.
#sundayslowdown #creatinginthekitchen #divinelifekitchen #happyplace

Sunday Soup

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Cold winter days are made warmer by soup. Yet, who has time to make soup in the middle of the day when lunch hunger kicks in? This soup base can turn into several different kinds of soup throughout the week, just by heating and adding a few new ingredients… rice, noodles, fresh veggies, mushroom. This base once cooked up on Sunday afternoon, goes into mason jars to make soup the rest of the week in the winter.

Variation one : Vegetable Noodle : when reheating on the stove, add in more fresh celery, mushrooms, noodles and chopped chixen. A little chopped cilantro on top is bonus deliciousness.

Variation two : Hot Chixen : when its cold outside we get to turn the heat up twice with hot soup that is spicy. For extra green veggies we added green peas. For extra spice… hot sauce on top.

Sautéed Veggies : Asparagus and Mushrooms

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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
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Sautéed Veggies : Asparagus and Mushrooms

Recipe by Leslie Indigo AlisonDifficulty: Easy
Servings

4

servings
Prep time

10

minutes
Cooking time

30

minutes
Calories

80

kcal

Ingredients

  • Asparagus Bunch

  • 2 cups Mushrooms

  • 1/3 cup Diced red onion

  • 1/2 lemon squeezed

Directions

  • VEGETABLE PREP
  • 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
  • COOKING
  • 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

Plantcentric : store bought meat alternatives

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I’m not a strict vegan by any means… I eat everything occasionally. I eat mostly plants. It’s actually so very easy and delicious. Just got back from the market and my fridge is full of fun food for meals this week.

 #fastfood #veganish #plantcentric #dontforgettoeat #markettomarkettobuyafatPLANT