Category Archives: Quick Meals

White Bean Pumpkin Pie Dip

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I’ve made this a few times for snack or dessert and it’s always a hit! I love that it’s so easy, healthy and delicious! My toddler loves it with apple slices!

This is another delicious recipe from Healthy Happy Mama food blog, she also created the Orange Banana Walnut Breakfast Quinoa… double yum!

White Bean Pumpkin Pie Dip

1 1/2 cups cooked white beans, or 1 (15 ounce) can, rinsed and drained

1 cup pumpkin puree (plain, not the pumpkin pie mix)

3 tablespoons maple syrup

1 teaspoon cinnamon

1/2 teaspoon ground ginger

1/4 teaspoon ground nutmeg

1/4 teaspoon ground cloves

In a food processor, process the beans until they are almost smooth.  Add the other ingredients and continue to process until you have a smooth texture.  (If you don’t have a food processor, go ahead and use your blender to make this)  Enjoy!

BBQ Tempeh Wrap with Goaty Cheeze

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I was craving “junk food” today so I searched through my fridge and came up with this BBQ Tempeh Wrap.

Ingredients:

* 1 Tbsp Olive Oil (optional if you’re oil-free – use water sauté or broth instead)

* 1 – 8oz block of tempeh (I like Trader Joe’s Organic Tempeh the best!)

* 1 1/2 cups leftover Finger Lickin’ Good BBQ Sauce

* 2-3 Tbsp leftover Kale Butter

* Whole wheat wraps or tortillas

* 1 cup baby spinach

* 1 tomato

* 2-4 Tbsp Goaty Cheeze

* Southwestern Chipotle Sauce

Directions:

* First I cut up a block of tempeh into 8 slices

* Heat cast iron pan (or regular if you don’t have cast iron but you may need a little oil or broth so they don’t stick)

* Brown tempeh slices on both sides, about 2 minutes each side

* Blot oil from tempeh and add to bowl with bbq sauce, coat tempeh

* Assemble wrap!

I spread Kale Butter on the wrap first, then added baby spinach, bbq tempeh slices, added slices of tomato, dolloped Goaty Cashew Cheeze on top and a little Southwestern Chipotle Sauce.

Yummy!!

How to make amazing burgers out of leftover soup

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If you can’t tell by my posts lately, I love soup! I love leftover soup too but after about 3 days of it, I’m ready for something new. That’s when I usually ship it off to my hubby to share with the guys at work. I learned a cool new way to make burgers from leftover soup from my favorite vegan food blogger Melomeals: Vegan For $3.33 A Day.

Here’s my second try at this, I used leftover Red Lentil, Chickpea & Chili Soup for the burger and served it on rosemary sourdough bread with caramelized onions, spinach and Southwestern Chipotle Sauce. It was so good… like “party-in-your-mouth” good!!

Leftover Red Lentil, Chickpea & Chili Soup Burger with Chipotle Dressing/Sauce

First, I tried it out on leftover Chipotle Split Pea Soup and it was excellent! My hubby and toddler loved it and my hubby requested I put together a batch for him to take to work.

Here’s how you do it:

* Take 1 cup of leftover soup and add it with a liberal 1/2 cup rolled oats and 1 Tbsp golden flax meal…. and that’s it!

* Mix and place in fridge for several hours or overnight – I did overnight, worked out great!

* Shape into patties and cook in cast iron pan on high heat until done.

 

Simple Coconut, Ginger, Carrot Breakfast Bread (Sugar, Soy & Wheat Free)

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Since both my kids decided to nap at the same time today, I had a chance to make this breakfast bread recipe I’ve had my eye on for a few weeks. I’m always on the lookout for healthy but fast breakfast options for busy mornings and this works perfectly! I had leftover shredded carrots from making the Healthy Veggie Muffins a couple of days ago and Chipotle Split Pea Soup last night so this was a perfect way to use them up!

Breakfast bread with peanut butter, orange slices and a glass of almond milk… Yummy!! Toddler and hubby loved this and ate it throughout the day!

The original recipe is from… you guessed it! Melomeals: Vegan For $3.33 A Day, my all-time favorite recipe source and vegan food blog. I changed it up a bit over the past year, I make it often because it’s really good! If you haven’t explored her blog, PLEASE do so!!!

  • 2 cups old-fashioned oats
  • 1 tablespoon baking powder
  • 1 tablespoon cinnamon
  • 1/4 – 1/2 teaspoon Kal Stevia Powder (I use 1/4 tsp)
  • ¼ teaspoon cloves
  • ¼ teaspoon cardamom
  • ¼ teaspoon black pepper
  • 4 tablespoons fresh ginger
  • ¾ cup dried unsweetened coconut
  • 2 large carrots
  • 1 – 15 oz can of white beans and their liquid
  • 1/3 cup water
  • 2 tablespoons psyllium husk
  • 1/2 cup unsweetened applesauce – I like to use cinnamon
  • 1 tablespoon vinegar – I used apple cider vinegar
Pre-heat Oven to 375
1.       In a food processor, process oats into flour; place in mixing bowl with the rest of the dry ingredients.
2.       Next, pulse the ginger and carrots in the food processor until really broken up
3.       Add the beans, water, psyllium, applesauce and vinegar and puree until smooth
4.       Add to the dry ingredients
5.       Grease an 8 by 8 square pan and bake at 375 for 45 minutes.
6.       Let cool completely before serving
Oat “Flour”
Ginger & Carrots
Dry Mix
Putting it all together
Add wet to dry
Pour into pan and flatten

Easy Breakfast Bread!

Apple Cinnamon Breakfast Quinoa

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I love quinoa (pronounced “Keen-Wah”) for breakfast! It has such a warm nutty flavor!

I have a few recipes I follow or I just throw whatever I have in the cupboard in my quinoa – raisins, dried cranberries, sliced almonds, chia seeds, walnuts, etc. I don’t usually follow a recipe but I figured posting accurate amounts of everything would help if someone wanted to try quinoa for breakfast.

I buy my quinoa at Costco – It’s about $9 for a big bag and it’s organic.

This recipe is from Happy Healthy Mama food blog, it’s really easy and I bet you have all these ingredients in your kitchen! Her other breakfast recipe, Orange Banana Walnut Breakfast Quinoa, is our favorite too!

Red Lentil, Chickpea & Chili Soup

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Now that the weather is finally getting colder, I can make all my favorite soups! My toddler has almost perfected the use of a spoon so the timing is perfect!

This soup is one of our favorites and it’s super easy and healthy. This is similar to my Italian’ish Lentil Tomato Soup but with different spices – more of an Indian curry-type soup.

Ingredients:

Servings: 4

  • 2 teaspoons cumin seeds
  • 1 large pinch chili flakes
  • 1 tablespoon olive oil
  • 1 red onion, chopped
  • 5 ounces red lentils
  • 3 1/2 cups vegetable stock – I use Imagine Brand No-Chicken Broth
  • 1 (14 ounce) can diced tomatoes, undrained
  • 1 cup cooked chickpeas, drained and rinsed (can used canned or homemade) – I pressure cook a pound or so a week and use those rather than canned.
  • Salt & Pepper, to taste
  • 1/4 – 1/2 cup cilantro, chopped
  • Plain soy yogurt  – It’s really good with this, try it!!

Directions:

  1. Heat a large saucepan and dry fry the cumin seeds and chili flakes for 1 min or until they start to jump around the pan and release their aromas. Add the oil and onion, and cook for 5 minutes Stir in the lentils, stock and tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
  2. Whizz the soup with a stick blender or in a food processor until it is a rough puree, pour back into the pan and add the chickpeas. Heat gently, season well with salt & pepper and stir in the cilantro. Finish with a spoonful of yogurt.