Roasted Sweet Potatoes and Yams

These roasted sweet potatoes and yams are so simple to make. A friend of mine told me to add a little bit of maple syrup to the sweet potatoes, which I tried and loved! I drizzled maple syrup onto the sliced sweet potatoes and yams along with sea salt, crushed red pepper flakes and garlic powder. Bake at 400 degrees for 30 minutes. This is the perfect side dish, just add a protein and another veggie side and you are good to go!

Happy Cooking!

-Kat

Broiled Lobster tails with Roasted Zucchini and Asparagus

                                                                                               

                                                                                                                      
My Dad surprised me with these beauties the other day as they were on sale. I decided to go the simple route and broil them. They came already cut down the middle of the shell. You should pull the meat away from the shell before cooking, if not the meat will stick to the shell. I sliced some butter for each tail, seasoned with paprika, freshly dried parsley and a pinch of sea salt. I drizzled some white wine in the pan to add a little flavor and popped them in the oven for 10-12 minutes on broil. They came out perfect! I also made roasted Zucchini and Asparagus.

                                                                                                                             
In a large bowl, mix cut zucchini and asparagus with a drizzle of olive oil, shaved parmesan, sea salt, pepper, crushed red pepper, oregano and garlic powder. Bake at 400 degrees for about 20-25 minutes. So yummy!

                                                                                                                                                       
Happy Cooking!
-Kat                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                                      

easy buffalo cauliflower wings

I've been wanting to try this out since I became vegetarian over 5 years ago and never got around to actually making it. I don't know why I waited so long because it is sooo good. I used to love eating wings before so this is a great alternative. You can make your own buffalo sauce or buy your fave from the store. Or you can use BBQ sauce or hot sauce instead.

Ingredients
1 head of organic cauliflower (or you can buy a bag of cauliflower florets)
1 tbsp flour
1/4 cup buffalo sauce (add more or less to your taste)
1 tbsp olive oil
sea salt
ground pepper

Directions
1. Preheat oven to 425 degrees F. Line a baking sheet with parchment paper.
2. Cut up head of cauliflower into florets. In a large bowl combine all ingredients and mix well. Make sure the cauliflower is fully coated.
3. Spread evenly on baking sheet and bake for about 25-30 minutes. For crispier cauliflower, broil for a couple minutes at the end.
4. Add some celery and/or carrot sticks with blue cheese dressing and you got yourself an appetizer!

 

Happy cooking!

-Kat

Coconut Curry red lentil and vegetable stew

This stew is so flavorful and hearty, again, no need for meat! I paired it with roasted asparagus topped with parmesan and chopped red onions and yellow rice. I haven't posted in a while so here is something I cooked a couple nights ago.

Ingredients
1 can of light coconut milk
1/2 can crushed tomatoes, no salt added
1/2 cup water
1/2 cup red lentils, uncooked
4 peeled potatoes, diced
4 peeled carrots, diced
1 small yellow onion, chopped
1 celery stalk, chopped
green onion, chopped
1 tbsp minced garlic
1 tbsp red thai curry paste
1 tbsp curry powder (or more to your taste)
garlic powder
sea salt
fresh ground pepper
1/2 tbsp turmeric

Directions
1. In a large pot on medium heat, drizzle evoo and saute the onion, minced garlic, celery. When slightly browned, add potatoes and carrots. Cook for about 5 minutes.
2. Add coconut milk, water and crushed tomatoes. Stir. Add lentils, red curry paste and spices. Stir.
3. Cook on med/low heat for 30 minutes or until vegetables and lentils are cooked through. Stew should be chunky.

Pair with any rice or by itself. You can adjust the amount of curry to your liking and if you want extra spice, add some cayenne pepper or crushed red pepper.

Enjoy!
-Kat

stuffed green peppers

 

I saw a stuffed pepper recipe on instagram that had ground turkey and decided to make a veggie version. 

Ingredients

1 green pepper, cut in half and seeded

1/4 cup cooked brown rice (I used Trader Joe's quick cooking rice)

1/4 cup diced tomatoes

1/4 cup chopped onion

handful of spinach

1/4 cup chopped white mushrooms (any will do)

1 morning star black bean burger, chopped up

shredded cheese

Directions

1. Pre-heat oven to 400 degrees F. Place halved peppers on parchment paper

2. Spray a pan with cooking spray,  medium heat. Saute all veggies except for spinach. Add black bean burger and add spinach last. (Spinach cooks quickly).
3. Season with your choice of seasoning. I used black pepper, sea salt, garlic powder and oregano. Add cooked rice and saute until all veggies are thoroughly cooked.
4. Stuff the peppers with the sauteed veggies & rice. Pack tightly with spoon.
5. Sprinkle shredded cheese on top (I used mexican cheese blend)
6. Bake at 400 degrees F for about 25 minutes.

You could also top with marinara sauce but it tastes amazing by itself. This was quick and easy to prepare.

 Happy cooking!

Kat

pumpkin spice & walnut bread (more like cake!)

Simple and quick recipe for a yummy pumpkin bread! Found the recipe in Real Simple magazine while waiting in line at Whole Foods.

Ingredients
1 stick vegan unsalted butter
3/4 cup turbinado sugar
2 eggs
1/2 can organic pumpkin
 1/2 teaspoon vanilla
1 cup flour
1 teaspoon pumpkin pie spice
1/2 teaspoon each, baking soda & baking powder
1/2 cup chopped walnuts
pumpkin seeds



Directions

-With electric mixer, beat butter and sugar. Then add eggs, pumpkin and vanilla. Mix in the rest of the ingredients, except for the pumpkin seeds.

-Pour mixture into baking pan and sprinkle pumpkin seeds on top. 

-Put into preheated oven of 350 degrees F and bake for 25 minutes. Check with toothpick to make sure its cooked thru.

-Let cool a few minutes and enjoy!

Happy Autumn!
-Kat

Purple, Pink & Green Juices!

My birthday was this past weekend and my boyfriend's was the weekend before. Which means we ate out a lot and drank more than usual. Major cleansing of the body needs to take place! I made a couple different juices that will help my body get back to feeling normal. All recipes require a juicer.

Green Juice-one of my favorite juices!
1 bunch of organic black kale (aka as lacinato or dinosaur kale)
3 organic lemons, peeled
about 8-10 organic celery stalks
1 organic golden delicious apple
1 large organic cucumber

Kale is one of the most popular 'superfoods' out there. It is an excellent source of Vitamin K, Vitamin C, Vitamin A, manganese, and fiber. Kale is also rich in antioxidant flavonoids which are believed to help prevent many diseases. Did you know cucumber belong to the same botanical family as melons and squash? Cucumbers are still one of my favorite veggies. Recently studies have shown that cucumbers have antioxidant and anti-inflammatory properties. They are a good source of Vitamin K.

Pink Juice- sweet & tart
1/2 of a medium sized watermelon
2 limes, peeled
handful of organic strawberries
Watermelon is high in Vitamin C and Vitamin A. Strawberries are high in Vitamin C, folate, potassium, manganese and fiber. Lime is rich in Vitamin C.

Purple Juice
1 small organic chiogga beet
1 head of organic red cabbage
1/2 organic pink lady apple
Red cabbage contains an abundance of phytonutrients, antioxidants, high levels of Vitamin C & Vitamin K. The rich red color of red cabbage is due to its concentration of anthocyanin polyphenols. These flavonoids are said to act as an anti-inflammatory. Beets are a unique source of phytonutrients called betalains and have been shown to provide antioxidant, anti-inflammatory, and detoxification support. Beets are high in folate, manganese, potassium, fiber and Vitamin C.

I also made a juice not pictured because I drank it right away! It was a simple red beet, chiogga beet, apple and carrot juice.

Enjoy the recipes and do research on the foods you put into your body! Choose nutrient dense whole foods!

Happy juicing!

-Kat