Roasted Veggies with Lemon-Tahini Dressing
[Roasted vegetables are a staple of my diet. They are easy and delicious and healthy and super versatile, but they can also get a bit boring if you’re not careful. I like to mix up the sauces and dressings that I put on them, and this dressing is my newest favorite. It’s a unique flavor and pairs very well with every vegetable I have tried it on. I imagine it would also taste good on a cold salad.]
Roasted Veggies
Preheat your oven to 415 degrees. Cut your veggies (I used broccoli, cauliflower, and summer squash this time) into bite-sized pieces and put them in a bowl. Coat your veggies in olive oil (make sure you put just enough oil to coat every piece, you don’t want there to be too much excess oil, because they won’t get crunchy.) Spread your oil-coated veggies on a cookie sheet so they are in one layer. Cook for 10 minutes, gently stir, and cook for 10 more minutes. Check your veggies and cook more if needed.
Lemon-Tahini Dressing
Place 1/4 cup of tahini, 2 garlic cloves, juice of 2 large or 3 small lemons, 1/4 cup of nutritional yeast, 3 tablespoons of extra-virgin olive oil, 1 teaspoon each of salt and freshly ground pepper, and 4 tablespoons of water in a food processor or high-powered blender. Process until smooth. Serve over your veggies and brown rice (or grain of your choice) and enjoy! *The left over dressing will keep in the fridge for about 5 days.

Roasted Veggies with Lemon-Tahini Dressing

[Roasted vegetables are a staple of my diet. They are easy and delicious and healthy and super versatile, but they can also get a bit boring if you’re not careful. I like to mix up the sauces and dressings that I put on them, and this dressing is my newest favorite. It’s a unique flavor and pairs very well with every vegetable I have tried it on. I imagine it would also taste good on a cold salad.]

Roasted Veggies

Preheat your oven to 415 degrees. Cut your veggies (I used broccoli, cauliflower, and summer squash this time) into bite-sized pieces and put them in a bowl. Coat your veggies in olive oil (make sure you put just enough oil to coat every piece, you don’t want there to be too much excess oil, because they won’t get crunchy.) Spread your oil-coated veggies on a cookie sheet so they are in one layer. Cook for 10 minutes, gently stir, and cook for 10 more minutes. Check your veggies and cook more if needed.

Lemon-Tahini Dressing

Place 1/4 cup of tahini, 2 garlic cloves, juice of 2 large or 3 small lemons, 1/4 cup of nutritional yeast, 3 tablespoons of extra-virgin olive oil, 1 teaspoon each of salt and freshly ground pepper, and 4 tablespoons of water in a food processor or high-powered blender. Process until smooth. Serve over your veggies and brown rice (or grain of your choice) and enjoy! *The left over dressing will keep in the fridge for about 5 days.

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Worcester sauce has anchovies in it, FYI. Those sloppy joes ain't vegan.

You are partially correct about that. Traditional Worchestershire sauce does have anchovies in it, but vegan Worchestershire doesn’t. I always buy Annie’s brand vegan Worchestershire, and it simply slipped my mind to specify that in the recipe. I will add that to the recipe now!

Spicy Vegan Sloppy Joe’s

Ingredients:

  • 1 tablespoon of olive oil
  • 1/2 of a medium yellow onion, minced
  • 1/2 of a red or orange bell pepper, minced
  • 2 - 3 cloves of garlic, minced
  • 2 - 2 1/2 cups of water
  • 1 can of diced tomatoes and green chillies (I use Rotel’s “mild” version)
  • 1/4 cup of ketchup
  • 2 tablespoons of vegan worcestershire sauce (I use Annie’s)
  • 3 teaspoons of balsamic vinegar
  • 1 1/2 tablespoon of molasses
  • 1 teaspoon of chili powder (if you don’t like too much spice, start off with 1/2 teaspoon and adjust from there)
  • 1/2 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/2 teaspoon of red pepper flakes
  • 3/4 of a cup of green lentils

Directions:

  • In a large skillet with a tall rim, heat the olive oil over medium high heat. Add in the onion, bell pepper, and garlic. Saute until the onion and peppers are tender, about 6 or 7 minutes.
  • Add in the remaining ingredients and stir well. Bring the mixture to a boil, then reduce the heat to a simmer.
  • Cook for 30 - 40 minutes, until the lentils are soft, but not falling apart. Taste the mixture throughout the cooking process and adjust the seasonings to your preference.
  • Serve on toasted bread (I prefer sourdough) or a toasted bun, with almond or soy cheese.
  • Make sure you have plenty of napkins, eat, and enjoy! <3

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Lunch today: Veggie Wrap (Hummus, quinoa cooked in veggie broth, red peppers, avocado, cucumber, field greens, black pepper, all on a flour tortilla) and cinnamon iced coffee.
New recipe posts are coming this week, I promise!

Lunch today: Veggie Wrap (Hummus, quinoa cooked in veggie broth, red peppers, avocado, cucumber, field greens, black pepper, all on a flour tortilla) and cinnamon iced coffee.

New recipe posts are coming this week, I promise!

3
Today is an absolutely beautiful, but rather hot, day in Boulder. I didn&#8217;t feel like turning on my oven or stove, or spending time in the kitchen at all, so I whipped up a quick smoothie and sat on my porch and enjoyed the glorious weather. I hope you are all having wonderful Wednesdays! 
Simple Berry Smoothie
A handful of frozen strawberries
A handful of frozen mixed berries (raspberries, blueberries, blackberries)
1 large kale leaf, stem removed
1 scoop of hemp protein powder (this is optional, but I always toss protein powder into my smoothies for an added boost)
A drizzle of honey (also optional, but I like the way it tastes)
Coconut water
About a teaspoon of chia seeds
Throw the berries, kale, protein powder and honey into your blender. Pour in enough coconut water to cover all your ingredients and blend on high until everything is well combined. Pour your smoothie into a glass and top it with your chia seeds. Drink and be refreshed! 

Today is an absolutely beautiful, but rather hot, day in Boulder. I didn’t feel like turning on my oven or stove, or spending time in the kitchen at all, so I whipped up a quick smoothie and sat on my porch and enjoyed the glorious weather. I hope you are all having wonderful Wednesdays! 

Simple Berry Smoothie

  • A handful of frozen strawberries
  • A handful of frozen mixed berries (raspberries, blueberries, blackberries)
  • 1 large kale leaf, stem removed
  • 1 scoop of hemp protein powder (this is optional, but I always toss protein powder into my smoothies for an added boost)
  • A drizzle of honey (also optional, but I like the way it tastes)
  • Coconut water
  • About a teaspoon of chia seeds

Throw the berries, kale, protein powder and honey into your blender. Pour in enough coconut water to cover all your ingredients and blend on high until everything is well combined. Pour your smoothie into a glass and top it with your chia seeds. Drink and be refreshed! 

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Do you have any recipes/food I could put in a mason jar for breakfast/lunch

Absolutely! I will have a few up for you this week!

abouldervegetarian:

Black Bean, Sweet Potato, and Quinoa Chili with Greek Yogurt Topping
[At the risk of sounding a tad bit full of myself: this is the greatest chili to ever exist. That’s a big statement for me, because I have made and eaten a lot of chili in my day. This one far outshines them all. It is definitely not your classic chili in any sense, but it is absolutely phenomenal, none-the-less. And, as a bonus, it’s REALLY FREAKING GOOD FOR YOU and FULL of protein. It’s super easy and relatively inexpensive to make, so, it’s pretty much the perfect food. Ya’ll can thank me later.]
Ingredients:
1 teaspoon of extra-virgin olive oil
1 small yellow onion, diced
2 cloves of garlic, minced
2 medium carrots, peeled and diced
1/2 teaspoon of turmeric
1/4 teaspoon of ground cinnamon
pinch of nutmeg
1 teaspoon of cumin
2 teaspoons of chili powder
salt, to taste
3 chipotles in adobo, finely chopped (if you don’t like too much spice, seed the chipotles before chopping them)
1 can (15.5 ounces) tomato sauce
2 cups of cooked quinoa
2 cans (15.5 ounces each) of black beans, drained
4 cups of low-sodium vegetable broth
1 large sweet potato, peeled and diced into small cubes
1 cup of plain greek yogurt
1/2 teaspoon of honey
1/4 teaspoon of dijon mustard
Directions:
Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes, or until the onions become translucent.
Add the turmeric, cinnamon, nutmeg, cumin, chili powder, salt, chipotles, tomato sauce, cooked quinoa, black beans, and vegetable broth to the onion mixture. Stir well. Bring this mixture to a boil.
Add in the sweet potatoes. Lower the heat so that the mixture simmers gently. Let cook for about 30 minutes, until the potatoes are tender but not mushy. Taste and adjust the seasoning if needed.
Mix together the Greek yogurt, honey, and mustard.
Spoon the chili into bowls and top with the yogurt mixture.
Serve and enjoy! &lt;3


This chili would be absolutely perfect for eating during the Super Bowl! It can be made ahead of time, and kept warm on the stove over low heat until you’re ready to eat! As a bonus, it’s much healthier than typical game-day food, so you can feel good about eating TONS of it.

abouldervegetarian:

Black Bean, Sweet Potato, and Quinoa Chili with Greek Yogurt Topping

[At the risk of sounding a tad bit full of myself: this is the greatest chili to ever exist. That’s a big statement for me, because I have made and eaten a lot of chili in my day. This one far outshines them all. It is definitely not your classic chili in any sense, but it is absolutely phenomenal, none-the-less. And, as a bonus, it’s REALLY FREAKING GOOD FOR YOU and FULL of protein. It’s super easy and relatively inexpensive to make, so, it’s pretty much the perfect food. Ya’ll can thank me later.]

Ingredients:

  • 1 teaspoon of extra-virgin olive oil
  • 1 small yellow onion, diced
  • 2 cloves of garlic, minced
  • 2 medium carrots, peeled and diced
  • 1/2 teaspoon of turmeric
  • 1/4 teaspoon of ground cinnamon
  • pinch of nutmeg
  • 1 teaspoon of cumin
  • 2 teaspoons of chili powder
  • salt, to taste
  • 3 chipotles in adobo, finely chopped (if you don’t like too much spice, seed the chipotles before chopping them)
  • 1 can (15.5 ounces) tomato sauce
  • 2 cups of cooked quinoa
  • 2 cans (15.5 ounces each) of black beans, drained
  • 4 cups of low-sodium vegetable broth
  • 1 large sweet potato, peeled and diced into small cubes
  • 1 cup of plain greek yogurt
  • 1/2 teaspoon of honey
  • 1/4 teaspoon of dijon mustard

Directions:

  • Heat the olive oil in a medium pot over medium-high heat. Add the onion, garlic, carrots and salt; saute for 5 minutes, or until the onions become translucent.
  • Add the turmeric, cinnamon, nutmeg, cumin, chili powder, salt, chipotles, tomato sauce, cooked quinoa, black beans, and vegetable broth to the onion mixture. Stir well. Bring this mixture to a boil.
  • Add in the sweet potatoes. Lower the heat so that the mixture simmers gently. Let cook for about 30 minutes, until the potatoes are tender but not mushy. Taste and adjust the seasoning if needed.
  • Mix together the Greek yogurt, honey, and mustard.
  • Spoon the chili into bowls and top with the yogurt mixture.
  • Serve and enjoy! <3

This chili would be absolutely perfect for eating during the Super Bowl! It can be made ahead of time, and kept warm on the stove over low heat until you’re ready to eat! As a bonus, it’s much healthier than typical game-day food, so you can feel good about eating TONS of it.

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abouldervegetarian:

Balsamic Black Bean Salsa

[Alright, so the big game is this weekend! One of the things people always get excited for is THE FOOD. Chili, hamburgers, supreme pizzas, hot dogs. See the theme in those foods? They are all (usually) full of meat. Which, you know, is a problem when you’re vegetarian. But, it is my firm belief that you do not have to be left out of partaking in the tradition of eating delicious food during the Super Bowl simply because you don’t eat meat. In fact, I’m pretty sure you can eat better. No, scratch that, completely sure. This salsa is my #1 recommendation for meat-free football food. It’s ridiculously easy to make, it is gorgeous, it can be eaten with your hands, it is healthy, and, most importantly, it is DELICIOUS. Obviously it can be (and should be) eaten on non-Super-Bowl-Sundays, but it is particularly appropriate for this weekends festivities! May the best team win *cough* Go Broncos! *cough*]

Ingredients:

  • 1 15oz. can of no-salt-added black beans, rinsed and drained
  • 1 15oz. can of whole kernel corn, rinsed and drained
  • 1/2 of a medium red onion, chopped finely
  • 1/2 cup of fresh cilantro, finely chopped
  • 1/2 cup of salsa verde (if you like red salsa better, go ahead and use that instead)
  • 1/4 cup of balsamic vinegar
  • Salt and pepper, to taste

Directions:

  • Combine all of the ingredients in a bowl. Cover with plastic wrap and let the salsa marinade for at least 2 hours, but preferably overnight. 
  • Serve with tortilla chips.
  • Enjoy! 

56
Cookie Dough Topped Brownies (Yes, you read that right)
Brownie Ingredients:
1 cup of butter, melted
1 cup granulated sugar
1 cup brown sugar
2 eggs
1 teaspoon of vanilla
1/3 cup of unsweetened cocoa powder
1 teaspoon of baking powder
1/2 teaspoon of salt
2 cups of flour
Brownie Directions:
Preheat your oven to 250 degrees. Grease a 9x13 inch baking pan.
Using an electric or stand mixer, beat the butter and sugars together. Add in the eggs and vanilla and mix well.
Add in the cocoa, baking powder, salt, and flour. Mix until just combined.
Spread the batter into the pan.
Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
Set on a wire rack to cool.
Cookie Dough Ingredients:
1/2 cup of butter, softened to room temperature
3/4 cup of brown sugar
1 teaspoon of vanilla
1&#160;1/4 cups of flour
1/2 teaspoon of salt
5 tablespoons of milk (I used unsweetened almond milk, but use whatever milk you like)
1 cup of semi-sweet chocolate chips
Cookie Dough Directions:
Using your mixer, cream together the butter and the sugar. Add in the vanilla and mix well.
Mix in the flour, salt, and milk. Beat until fluffy. Gently mix in the chocolate chips.
Spread the cookie dough onto the completely cooled brownies.
Cut, serve, and enjoy! &lt;3

Cookie Dough Topped Brownies (Yes, you read that right)

Brownie Ingredients:

  • 1 cup of butter, melted
  • 1 cup granulated sugar
  • 1 cup brown sugar
  • 2 eggs
  • 1 teaspoon of vanilla
  • 1/3 cup of unsweetened cocoa powder
  • 1 teaspoon of baking powder
  • 1/2 teaspoon of salt
  • 2 cups of flour

Brownie Directions:

  • Preheat your oven to 250 degrees. Grease a 9x13 inch baking pan.
  • Using an electric or stand mixer, beat the butter and sugars together. Add in the eggs and vanilla and mix well.
  • Add in the cocoa, baking powder, salt, and flour. Mix until just combined.
  • Spread the batter into the pan.
  • Bake for 30-35 minutes, until a toothpick inserted in the middle comes out clean.
  • Set on a wire rack to cool.

Cookie Dough Ingredients:

  • 1/2 cup of butter, softened to room temperature
  • 3/4 cup of brown sugar
  • 1 teaspoon of vanilla
  • 1 1/4 cups of flour
  • 1/2 teaspoon of salt
  • 5 tablespoons of milk (I used unsweetened almond milk, but use whatever milk you like)
  • 1 cup of semi-sweet chocolate chips

Cookie Dough Directions:

  • Using your mixer, cream together the butter and the sugar. Add in the vanilla and mix well.
  • Mix in the flour, salt, and milk. Beat until fluffy. Gently mix in the chocolate chips.
  • Spread the cookie dough onto the completely cooled brownies.
  • Cut, serve, and enjoy! <3

56
Mixed Berry Spinach Smoothie
Ingredients:
1/2 of a frozen banana
1/3 cup of frozen mixed berries (raspberries, blackberries, blueberries)
1/2 cup of frozen blueberries
1 teaspoon of chia seeds
1 cup of organic baby spinach
1 scoop of rice or soy protein powder (optional, but I always throw some into my smoothies for added protein)
1 teaspoon of honey (optional)
1 cup of coconut water
Instructions:
Throw all of the ingredients into your blender and blend until smooth and chunk-free.
Serve and enjoy! &lt;3

Mixed Berry Spinach Smoothie

Ingredients:

  • 1/2 of a frozen banana
  • 1/3 cup of frozen mixed berries (raspberries, blackberries, blueberries)
  • 1/2 cup of frozen blueberries
  • 1 teaspoon of chia seeds
  • 1 cup of organic baby spinach
  • 1 scoop of rice or soy protein powder (optional, but I always throw some into my smoothies for added protein)
  • 1 teaspoon of honey (optional)
  • 1 cup of coconut water

Instructions:

  • Throw all of the ingredients into your blender and blend until smooth and chunk-free.
  • Serve and enjoy! <3

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