Tag Archives: olive oil

Healthy Spinach Artichoke Dip

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This is my second favorite spinach artichoke dip! (First favorite here!) I’ve made this for a few gatherings and people love it!! My kids love it too, double bonus!! I serve this with fresh veggies on the side. I love using the leftovers in my collard wraps or on sprouted bread for the kids! 🙂

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip

Healthy Spinach Artichoke Dip
Ingredients
  • 2 (14oz) cans artichoke hearts (in water), chopped
  • 16 oz frozen spinach
  • 1 cup raw cashews
  • ~ 1/3 cup water 
  • juice of 1/2 medium-sized lemon (a little under 2 Tbsp)
  • 1 Tbsp nutritional yeast
  • 1 Tbsp garlic powder
  • 1 tsp onion powder
  • 1 tsp dried basil
  • 1/2 tsp sea salt
  • ½ tsp black pepper
  • ¼ tsp cayenne pepper
  • smoked paprika, to top (optional) 
 
Instructions
  1. Add frozen spinach and artichokes to large saucepan over medium heat and cook until thawed, stirring often.
  2. Place cashews in food processor, process until your cashews become a flour then begin to pour in your water until you get a creamy consistency. 
  3. Once your spinach is completely thawed and it’s all good and warm, drain the excess water from your saucepan and add spinach and artichoke to a large bowl.
  4. Add your creamy cashews, lemon juice, nutritional yeast and seasons to the bowl and mix thoroughly. Place in pretty dish, sprinkle with smoked paprika and serve!
  5. You can serve this now or stick it in the oven at 300 for about 10-15 minutes. Both ways are good! 
Cook frozen spinach and chopped artichoke hearts over medium heat until thawed and hot

Cook frozen spinach and chopped artichoke hearts over medium heat until thawed and hot

Process cashews into a flour using your food processor, slowly add water until it reaches a creamy consistency. (This was before I added more water to make it smooth)

Process cashews into a flour using your food processor, slowly add water until it reaches a creamy consistency. (This was before I added more water to make it smooth)

Drain water out of spinach artichoke mixture and place in mixing bowl

Drain water out of spinach artichoke mixture and place in mixing bowl

Add creamy cashew mixture to spinach/artichokes and stir well. Add in lemon juice, nutritional yeast and all the spices and combine well. Serve immediately sprinkled with a little smoked paprika or bake in the oven for 10-15 minutes at 300 degrees

Add creamy cashew mixture to spinach/artichokes and stir well. Add in lemon juice, nutritional yeast and all the spices and combine well. Serve immediately sprinkled with a little smoked paprika or bake in the oven for 10-15 minutes at 300 degrees

Yummy!

Yummy!

Original recipe from iknowsquat.com

Sriracha Lime Roasted Chickpeas

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6

Here they are! Hope you like them, we sure do! My poor hubby has eaten almost 10 or so batches just to get this recipe down!

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Sriracha Lime Roasted Chickpeas

Ingredients:

1 can chickpeas – rinse, drain and pat the beans dry

1 1/2 Tbsp Sriracha Hot Sauce

1/2 tsp maple syrup (optional but good)

2 Tbsp nutritional yeast

1/2 tsp ground coriander

1/2 tsp garlic powder

1/4 tsp smoked paprika

Juice and zest of 1 lime

Tiny pinch of salt

2-3 Tbsp fresh cilantro (optional but pretty!)

Instructions:

1. Preheat oven to 400.

2. Whisk sriracha, lime juice and maple syrup together in small bowl.

3. Add chickpeas to mixing bowl, add in Sriracha, maple syrup and lime juice mixture, toss to coat.

4. Add in nutritional yeast, coriander, garlic powder and smoked paprika to chickpeas, toss to coat.

5. Spread them onto parchment lined baking sheet. Bake for about 45-50 minutes stirring/shaking pan every 15 minutes.

** NOTE: I go back and forth between cooking them at 350 – stirring/shaking pan every 10 minutes or 400 – stirring shaking pan every 15 minutes so do what works for you!

6. Remove chickpeas from oven once they are to your desired texture. Toss with chopped cilantro, tiny pinch of salt (both optional) and lime zest.

7. ENJOY!!!

 

 

Mix Sriracha, lime juice and maple syrup together in a bowl

Mix Sriracha, lime juice and maple syrup together in a bowl

Add to chickpeas, toss to coat

Add to chickpeas, toss to coat

Add nutritional yeast, garlic powder, coriander, smoked paprika and tiny pinch of salt. Toss to coat well

Add nutritional yeast, garlic powder, coriander and smoked paprika. Toss to coat well

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Spread onto parchment lined baking sheet

Spread onto parchment lined baking sheet – Bake for 45-50 minutes, stirring every 10-15 minutes 

Remove from oven, transfer to mixing bowl

Remove from oven, transfer to mixing bowl

Add lime zest, tiny pinch of salt and chopped cilantro

Add lime zest, tiny pinch of salt and chopped cilantro

Serve warm!

Serve warm!

 

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Lentil Bolognese

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13

My kids both devoured this two nights in a row but my hubby and I were on the fence about it. You be the judge! I may make a few changes the next time I make this so I’ll keep you posted!

Lentil Bolognese

Lentil Bolognese

I served this over spaghetti squash for us, brown rice pasta for the kids! Another great pasta sauce is Easy Garlic Roasted Marinara Sauce if you have more time!!

Lentil Bolognese

Ingredients:

Water/Veggie Broth for sauté 

2 celery stalks, chopped

3 medium carrots, chopped

1 onion, diced

1 fennel bulb, diced

4 cloves of garlic, mined or pressed

 2 – 280z cans of crushed tomatoes (I used crushed with basil)

1 Tbsp tomato paste 

1 – 15oz can diced tomatoes

1 cup veggie broth or water

1 cup red lentils, rinsed 

1/2 cup red wine

12 ozs sliced mushrooms

2-3 Tbsp fresh parsley, chopped 

3 tsp italian seasoning

1 Tbsp balsamic vinegar

salt & pepper, to taste

Instructions:

1. Saute onion, celery, carrot and fennel together until soft. Add in garlic and mushrooms, sauté a few minutes more until mushrooms are soft’ish.

2. Add in italian seasoning and sauté for anther few minutes. 

3. Add in broth, red wine, tomato paste and tomatoes and let simmer 30 minutes to an hour. I did an hour but I bet 30 minutes would work just fine!

4. Add lentils, cover and cook until lentils are done – about 30 minutes or so. Stir in parsley and balsamic vinegar, let cook a few more minutes. Add salt and pepper to taste and serve. 

5. Let me know what you think?! Thank you!!!

Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft'ish

Saute onion, celery, carrot and fennel until soft, add garlic and mushrooms and cook until mushrooms are soft’ish

Add in italian seasoning

Add in italian seasoning

Add in tomatoes and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Add in tomatoes, tomato paste, red wine and broth and let cook for 30-60 minutes. Add lentils and cook about 30 more minutes.

Smells good!

Smells good!

Add in chopped parsley...

Add in chopped parsley…

And balsamic vinegar and cook a few more minutes.

And balsamic vinegar and cook a few more minutes.

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Add salt and pepper to taste. Serve over spaghetti squash or pasta!

Cash ate two bowls so it must be good!?

Cash ate two bowls so it must be good!?

Ava devoured it too!

Ava devoured it too!

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Our Favorite Hummus & Sweet Potato Hummus (2)

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6

Here are two hummus recipes, the first one is our absolute favorite!

I make this first one at least once per week. I pack it in Ava’s lunch with snap peas or carrot sticks.  

Our Favorite Hummus!!

Our Favorite Hummus!!

Ingredients:

2 (15 ounce) cans chickpeas drained and rinsed – OR – 3 cups cooked chickpeas
1/2 cup tahini 
6 tablespoons fresh squeezed lemon juice
3-4 garlic cloves, pressed
1 heaping teaspoon ground cumin
Salt and pepper – I use a few shakes of Seasonello herbal salt and pepper

INSTRUCTIONS

1. Drain beans and reserve the liquid when you do so OR use cooked beans.

2. Combine beans, along with the other ingredients in your food processor. Use the bean liquid or water to thin it out to your desired consistency. I use about 1/4-1/3 cup water. Adjust seasonings to your liking and enjoy on everything!

Blend ingredients in food processor until it reaches your desired consistency - use bean liquid or water to thin it out.

Blend ingredients in food processor until it reaches your desired consistency – use bean liquid or water to thin it out.

Taste and season to your liking!

Taste and season to your liking!

Our Favorite Hummus!!

Our Favorite Hummus!!

Sweet Potato Hummus

You may have seen this one on my Facebook page. A few people asked for it so I figured I’d better post it before it gets lost!

Sweet Potato Hummus

Sweet Potato Hummus

1 large cooked sweet potato, cut into chunks
1 can or 1 1/2 cups chickpeas (drained and rinsed)
3-4 Tbsp tahini 
1 tsp curry powder
1/4 tsp salt, or to taste (I did a pinch)
Black pepper, to taste
Water or bean liquid 

Place ingredients in food processor, add water or bean liquid while its running until you get the consistency you like. Scrape sides, run again.

Oil-Free Garlicky Lemon Dipping Sauce (Guest Blogger!)

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0

Here’s a new recipe from featured guest blogger, Karen Hix! You may have seen Karen on my Facebook Page or our new Facebook Group! Please be sure to read all about her at the end of this post, after you make her delicious recipe!

Take it away Karen!!!

One of the summer veggies I always love to eat is an artichoke. Problem is, since I’ve gone plant based with no oils, I can’t eat them the way I used to … melted butter, or mayonnaise with lemon. So I came up with this Lemon Garlic Sauce (two of my favorite ingredients!) which I’ve found to be totally versatile! I now have a healthy dipping sauce for my artichokes and it makes a yummy dip or topping for steamed veggies as well … But my second favorite way to eat this is over a veggie version of no-eggs benedict … toasted muffin, topped with a grilled portobello mushroom, sliced tomatoes & avocados and drenched in this sauce. Yummy! I love lemon and garlic, so bringing these together is pure paradise. Hope you enjoy!

Garlicky Lemon Dipping Sauce!

Garlicky Lemon Dipping Sauce!

Garlicky Lemon Dipping Sauce
1 (12.3 oz.) pkg Mori-Nu firm or extra firm silken tofu
2-4 cloves garlic (I used 4 because I LOVE garlic, but adjust to your liking)
2 Tbs non-dairy milk (I used unsweetened almond)
2 Tbs nutritional yeast
4 tsp yellow miso
1 tsp granulated onion powder
2 tsp brine from green olives jar
4 Tbs fresh lemon juice
artichokes (or other veggies to steam)
1. Trim the stem and edges from your artichokes. Place the prepared artichokes in a pot of boiling water and steam them until done (approx. 20-30 minutes).
2. While the artichokes are steaming, combine all sauce ingredients in a blender.
3. Blend until well combined.
4. Pass the sauce and dip away! (Sorry my pic is a little blurry … I was too excited to start eating, I guess … lol)
Steam your artichokes, approx 20-30 minutes

Trim and steam your artichokes, approx 20-30 minutes

Combine all sauce ingredients in a blender and blend well.

Combine all sauce ingredients in a blender and blend well.

Ready to serve!

Ready to serve!

Garlicky Lemon Dipping Sauce!

Garlicky Lemon Dipping Sauce!

Hmmm a little about me … well, I’m a manicurist by day, and a major foodie who loves to cook. I’ve always taken a huge interest in health … and always thought I ate healthy … until one day when I watched the movie “Forks Over Knives”. That movie, along with the book “The China Study” by T. Colin Campbell opened my eyes to a new lifestyle of healthy eating. I actually have a birthdate for going plant-based of 3/30/12 and have never looked back. I lost 10 lbs within my first 2 weeks … all because I realized my problem … was with olive oil. Now the olive oil is gone from my cooking days … and it was a lot easier than I thought it would be!

With my newfound dietary changes, I became addicted to researching recipes on the internet, and found April on her “Kid Tested Firefighter Approved” website … which is by far my favorite source for plant-based recipes!  I have loved every recipe of hers that I’ve tried (and I’ve tried almost every one she’s posted!) and tell all my friends about her delicious and easy recipes. Now they’re addicted to her recipes too 🙂

I have ventured out in trying out a few recipes on my own, mostly trying to recreate some loves from my pre-plant based lifestyle. That’s how this recipe evolved. I told April about it, and she’s graciously asked me to share it with her fans. This sauce kinda reminds me of a garlicky hollandaise sauce … I hope you enjoy 🙂

Fiesta Bean Salad with Basil Lime Dressing

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3

Talk about a protein powerhouse! This salad is pretty easy to put together and perfect for a quick lunch or dinner. If you have little kids, like I do, you totally understand how important quick meals are!! I originally made this salad without the Basil Lime Dressing but my hubby insisted I post it together since it was so good. We haven’t tried this out on our kids yet but we will soon. I’m thinking it may be a bit spicy for them but we shall see 🙂

If you don’t want to make the dressing, just add the lime juice and agave to the salad recipe. I thought about adding chopped cilantro but I though it might be a bit much with the basil dressing. Next time I’ll add some chopped jicama and maybe some corn as well. Hope you enjoy it as much as we did!!

Fiesta Bean Salad with Basil Lime Dressing

Fiesta Bean Salad with Basil Lime Dressing

Fiesta Bean Salad with Basil Lime Dressing

Ingredients:

  • 1 large 28oz can chickpeas OR 2-15oz cans, rinsed and drained – SAVE THE LIQUID FOR THE DRESSING!!!
  • 1-15oz can black beans
  • 1 1/2 – 2 cups sprouted green lentils (optional but adds a nice crunch. Not sure how to sprout lentils? SEE HERE)
  • 1 large red pepper, diced small
  • 1 cucumber, diced
  • 2 cups spinach, chopped
  • 4 cups prepared quinoa – I added mine after it had cooled for about 20 minutes, still pretty warm
  • 1 tsp cumin
  • 1/2 tsp ground coriander
  • 1/2 tsp cayenne pepper (This amount gave it a little kick but not too much. Adjust as you wish)
  • 1/4 cup raw pumpkin seeds
  • 1 large avocado, diced

Basil Lime Dressing

* You can double this recipe and keep what you don’t use for other salads… it’s pretty good!

2-3 Tbsp agave
1/8 cup lime juice
1/8 cup apple cider vinegar

1/3 cup fresh basil (roughly chopped)

1/2 cup bean liquid from canned beans

1/4 tsp salt
1/8 tsp pepper

Mix all ingredients in a high-powered blender until completely blended. Refrigerate until ready to serve.

Directions:

  1. Add beans, lentils, red pepper and cucumber together in a large bowl. Mix gently.
  2. Add cumin, coriander and cayenne pepper and mix throughout.
  3. Add quinoa and spinach and gently combine mixture until fully mixed.
  4. Add pumpkin seeds and… you guessed it! Mix gently 😉
  5. Add as much dressing as you’d like and combine until completely mixed.
  6. Serve with chopped avocado on top!

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Add spinach, cumin, coriander and cayenne pepper. Mix gently.

Add spinach, cumin, coriander and cayenne pepper. Mix gently.

Add warm quinoa and mix gently

Add warm quinoa and mix gently

Add pumpkin seeds

Add pumpkin seeds

I made extra dressing for later - doubled recipe

I made extra dressing for later – doubled recipe

Serve with chopped avocado!

Serve with chopped avocado!