Tag Archives: lunch

24 Vegan Recipes for October #Unprocessed

9 Oct

October #Unprocessed is well under way, and that means I’ve been cooking more frequently, and more from scratch. Vegan meat alternatives are usually loaded with strange ingredients, so it’s been an interesting challenge to avoid using them. I’m sure others taking the challenge are struggling with this, so I put together a vegan recipe roundup to get you through the day, and the month! Enjoy these 24 recipes from my blog and some of my favorite food bloggers. #Unprocessed doesn’t have to be impossible!

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Breakfast

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Apple Cornmeal Protein Muffins

Piña Colada Oat Muffins

Sheet Pan Pear Crumble

Zucchini Bread Steel Cut Oatmeal

Sweet Potato Chia Pudding

Whole Wheat Apple Pannekoek (Dutch Pancake)

Oats & Pumpkin Breakfast Cookies

Lunch & Dinner

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Vegan Chorizo Enchilada Soup

Triple Pepper and Tempeh Stir Fry

Slow Cooker Corn, Pepper and Potato Chowder

Mexican Lentil Salad

Nourishing Vegetarian Crock Pot Lentil Soup

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Honey Pineapple Tofu Bowl -Sheet Pan Dinner

Creamy Vegan Butternut Squash Soup with Sweet Potato, White Beans, and Red Pepper

Bites & Sweets

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Golden Milk Recovery Truffles

Carrot Cake Hummus

Carrot Cake Energy Balls

Lemon Turmeric Energy Balls

Pumpkin Cookie Dough

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Maple, Pecan & Date Healthy Stuffed Apples

3-Ingredient Peanut Butter Pie Dip

3 Ingredient Medjool Date Nutty Caramel Protein Bars

24 Vegan Recipes for October #Unprocessed | xtinaluvspink.wordpress.com

Superfood Chocolate Cups

Hazelnut Mocha Energy Bites

Sweet Potato Noodles with Tomatoes and Beefless Ground

29 Dec

I’ve shared a few pasta recipes lately, but I know that’s not everyone’s jam. Ok, who am I kidding – everyone loves pasta, be it gluten free, whole wheat, vegan or covered in meat. But sometimes you want a meal that’s a little bit lighter. Something that is purely plant-based and fully of vitamins.

Shortly before Chris bought me the pasta machine, I bought myself a new spiralizer. The first one I owned, a handheld one, broke on the first try. That was pretty off-putting and I gave up on all variety of veggie noodles. But reading everyone else’s recipes with zoodles and the like was inspiring enough to get me to buy a new one. A better one! This is no paid endorsement, but the Brieftons Spiral Slicer is pretty freakin’ awesome. Super easy to assemble, use and clean. And it comes apart for storage wherever you have space.Sweet Potato Noodles with Tomatoes and Beefless Ground | xtinaluvspink.wordpress.com

This single-serving meal is quick to assemble and cooks in less than 10 minutes. Spiralize a sweet potato, saute in coconut oil with tomatoes, beefless ground and some seasoning, and you have a simple, delicious meal that’s full of all the good nutrients.

Sweet Potato Noodles with Tomatoes and Beefless Ground | xtinaluvspink.wordpress.com

Sweet Potato Noodles with Tomatoes and Beefless Ground

Serves 1, can be doubled

  • 1 medium-large sweet potato, peeled
  • 1 tbsp coconut oil
  • 6 cherry tomatoes, quartered
  • 1/2 C beefless ground (this is a soy-based product and could be replaced with mushrooms)
  • Dash or two of your favorite spice blend
  • Freshly ground black pepper
  • 1/2 tsp white wine vinegar, to serve

Begin by cutting the ends off the sweet potato so they are flat. Use your spiralizer or some mad knife skills to make noodles out of the potato. Don’t throw out the leftover core! I sliced this into thin, tiny disks and used it with the noodles.

Heat the coconut oil over medium-high in a skillet – preferably a cast iron skillet. Saute the noodles for a few minutes, tossing frequently.

Add in the tomatoes and beefless ground, tossing to incorporate. Cook for another 5 minutes, or until the noodles are done to your liking. Sprinkle in the spice blend and black pepper. I used this local blend of onion, garlic, and other allium flavors for a great umami quality!

Sweet Potato Noodles with Tomatoes and Beefless Ground | xtinaluvspink.wordpress.com

Serve in a bowl. Sprinkle the vinegar on top and grind more black pepper, to your liking. Enjoy!

Mayo-Free Egg Salad Wraps

1 Jul

Egg salad is one of those lunches that no one thinks about, but nearly everyone loves. It’s relatively simple, free of adornment, creamy, and wonderfully fulfilling.

As a kid, I remember eating egg salad sandwiches quite often. They’re perfect on a hot day when you still want a hearty meal. We’d load up our salad with mayo, yellow mustard and chopped celery for some crunch. Then pile it up on sliced bread.

Mayo-Free Egg Salad Wraps | xtinaluvspink.wordpress.com

This version elevates the salad just a bit, replacing mayo with almond cream aioli, yellow mustard is ditched for a more flavorful dijon mustard, and pepper flakes add a hint of heat. Make this for your kids, or bring it to your next cookout for a refreshing salad option.

Mayo-Free Egg Salad Wraps | xtinaluvspink.wordpress.com

The full wrap, complete with homemade balsamic refrigerator pickles!

Mayo-Free Egg Salad Wraps

Serves 4

  • 8 eggs
  • 2/3 C almond cream aioli
  • 4 tsp dijon or beer mustard
  • 6 stalks celery, finely diced
  • 1/4 tsp red pepper flakes
  • sea salt and black pepper, to taste
  • 4 10″ multigrain tortillas
  • 4 large carrots, peeled and shaved

Place eggs in a large pot and cover with water. Add about a teaspoon of salt. Cover with the lid and bring to a boil. Once boiling, remove from heat and let stand 15 minutes with the lid on.

Drain hot water and transfer the eggs into a bowl filled with ice water to stop the cooking process. Let sit while you prepare the almond cream aioli.

Once the eggs have chilled thoroughly, about an hour, peel them and chop up in a mixing bowl. Add in the aioli, mustard, celery, and spices.

Peel your carrots and, using the same peeler, shave each carrot.

Serve egg salad by placing carrot shavings in the center of each tortilla. Top with 1/4 of the egg salad and repeat with all four.

This post was part of #CookoutWeek – check out these other great cookout recipes:

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