One of my favorite quick and easy pasta recipes, is to make a fresh arugula pesto and toss it with cooked pasta. It is so simple and so good, plus you can get dinner on the table in about 20, minutes which is perfect for a weeknight! I use a gluten free lentil pasta, so it also contains protein and fiber as well as being gluten free. This pesto is made without dairy, so it is also totally vegan! This is a pasta dish that will leave you feeling good and energized after eating it, not heavy and weighed down.
It can be fun to make your own Valentine’s treats at home! One of my favorites is linzer cookies, because I can cut them into heart shapes which is perfect for Valentine’s Day! They are buttery little cookies sandwiched together with jam and they are so delicious! The recipe I am sharing with you today happens to be vegan, because I use coconut oil and avocado oil in place of the butter and they are a little lower glycemic than classic cookies because I use coconut sugar instead of white sugar and fruit sweetened raspberry jam. If you are looking to do edible gifts this year, give these a try!
If you are looking for an easy to make, hearty comfort food recipe to make on a week night, a curry is the perfect choice! The recipe I am sharing with you today combines protein rich tofu and nutrient dense kale for a satisfying and healthy meal. I make a simple but flavorful coconut milk based sauce for it and it is so good served over rice! It is cheaper than ordering takeout but just as good!
Hearty, healthy soups are the best kind of comfort food for the Winter months! They leave you feeling full, but energized instead of heavy. One of my favorite kinds is the bean or pea based soups. The recipe I am sharing today is made with mung beans, and the texture is almost like a lentil or split pea soup. It is delicious, because it is packed with flavor thanks to the curry spices, and the coconut milk I add gives it richness without adding any dairy. I stir in greens at the last minute to boost the nutritional value as well. This soup has plenty of fiber and protein and is an awesome comfort food dinner to enjoy on a chilly night, not to mention it is quick and easy to make!
Sometimes it can be nice to have an easy to make comfort food main dish for your holiday meal. In that case, a delicious pasta is always a good option. The recipe I am sharing with you today tastes rich and delicious, but it actually happens to be vegan and gluten free! I combine sauteed broccoli, mushrooms and leeks with a creamy “alfredo” sauce that is actually made from cashew butter and coconut milk and it is not only easy to make, but your guests and family will love it! It tastes as good as traditional alfredo, only it is better for you!
If you are looking for a vegan main dish to serve for Thanksgiving, a stuffed squash is always a good option! Not only does it look impressive, it is healthy and delicious as well! You could stuff it with apples, or grains, but the recipe I am sharing with you today has a super simple mushroom walnut stuffing that is substantial as well as really good. The mushrooms and walnuts provide a bit of protein, so this is a full meal if you want it to be, or you could cut the squash in half after making them if you wanted a smaller main dish to serve with other sides.
The season for warming soups and comfort food is now here, and one of my favorite things to make is a creamy potato soup! The recipe I am sharing with you today is really simple to make, no slaving over a stove for a long time needed! It gets its creamy consistency from partially blending the potatoes at the end, so you feel like you are getting a more rich soup than it actually is. This is actually very low fat, vegan and gluten free but you would never guess by tasting it! It is the perfect thing to enjoy on a chilly night. It keeps well too, and the flavor gets even better the next day, so if you have some left over it will be a good easy lunch or dinner.
One of the most important foods to make sure you buy buy organic is tofu, and soy. Since soy tends to be a GMO and heavily sprayed crop. But as long as you buy organic, soy is really good for you and a good source of protein as long as you don’t have an allergy. I like to include it in my meals almost every day, because it is so versatile and satisfying. The salad I am sharing with you today is filling and hearty, but also light enough that you won’t feel weighed down. It has a BBQ tofu that is really easy to make, along with vitamin rich greens, veggies and avocado in a lime vinaigrette! This is the perfect thing to make on a weeknight because it only takes about an hour to make, most of which is cooking time so you really only have to spend about 15 minutes on it.
Now is the time of year to make hearty warming soups, and what better ingredient to use than squash! Not only is it good for you because of its high vitamin and fiber content, it is delicious as well in just about anything savory! The recipe I am sharing with you today combines it with black beans and corn for the perfect balanced meal! It is fast and easy to make coming together in under an hour, and you will feel good after eating it not weighed down. Also, it happens to be gluten free and vegan as an added bonus! I like to make this and enjoy the leftovers for a few days, as the flavors get even better as they sit.
Wild rice is a Minnesota staple! But it isn’t just for soup and pilaf, I like it in hearty grain salads too! It is high in protein and fiber and something that I recommend eating often. The salad I am sharing with you today is perfect for Fall because it contains apples, roasted brussels sprouts and cranberries which are all coming into season now! This salad is not only delicious, but good for you too! It would make the perfect side dish for Thanksgiving in a few months, but for now, I like to make a batch and enjoy it for a few days.