Oven Roasted Honey Garlic Cauliflower

Today’s recipe is something new I am trying. I want to do an ingredient “Spot Light” and do a couple of different recipes highlighting that ingredient. This week I am doing cauliflower. I recently shared a delicious Orange Cauliflower recipe and I think I like this one even more. This is not a vegan recipe as I did use eggs to coat the cauliflower in … Continue reading Oven Roasted Honey Garlic Cauliflower

Mexican Chopped Salad

We don’t do salads often because I find without meat, it’s a lot harder to get full from them. Since this one has avocado, black beans and a rich creamy dressing it does a good job at filling you up. This is a perfect lunch! Ingredients 2 Avocados 1 head of butter lettuce 1 Red Red Bell Pepper 1 Orange Bell Pepper 1 can Black … Continue reading Mexican Chopped Salad

Hummus, Avocado, and Tomato Toast

Lunch is the hardest meal for me. Between wrangling my kids and my never ending to do list I always seem to either forget to eat or grab something less than healthy. This is quick, easy and packed full of nutrients. Ingredients Whole wheat bread of choice Favorite humus Avocado Tomato Toast the bread. While that toasts slice the avocado and tomatoes. Spread toast with … Continue reading Hummus, Avocado, and Tomato Toast

Vegan Fried Rice

Last week a miracle happened! My oldest daughter passed her peanut challenge. After over 2.5 years she can now eat peanut butter. We celebrated with all things peanut including this delicious recipe that I modified from Minimalist Baker. We had never tried tofu before but this is delicious! Ingredients 8 oz of extra firm tofu 1 cup short grain brown rice (cook according to directions) … Continue reading Vegan Fried Rice

Roasted Cashews with Noodles in a Curried Coconut Sauce

Another Quick and Easy dinner for you. This sauce has so much flavor and I was shocked by how quickly this came together. I had hoped to have leftovers for the next day’s lunch but our family devoured this. Ingredients 1 tbsp canola oil 3 tsp garlic cloves 2 tsp minced ginger root 2 tsp ground coriander 1 1/2 tsp ground cumin 1/2 tsp turmeric … Continue reading Roasted Cashews with Noodles in a Curried Coconut Sauce

Vegan Roasted Sweet Potato and Red Pepper Soup

Fall is my favorite season to cook in. It’s cooling off outside so the oven doesn’t make your house unbearably warm and I love the way fresh bread or fall treats make your home smell delicious. This soup is ridiculously easy and so tasty. My 2.5 year old and 6 month old both loved it, even though my oldest kept telling me she “doesn’t like red … Continue reading Vegan Roasted Sweet Potato and Red Pepper Soup

Red Lentil Curry

Blair now asks for “Curry”, meaning this dish, all the time. She devoured this. I love watching her try new foods and developing a love for different cuisines. This is such an easy dish to throw together last minute! I adapted this recipe from one I found at RealSimple. Ingredients  3 tbsp canola oil 2 tbsp fresh ginger 2 tsp minced garlic 8 green onions … Continue reading Red Lentil Curry

Sweet Potato Vegan Shepherd’s Pie

Garren served his mission for our church in London, England and definitely misses the food he ate over there. I have been searching for a good vegan shepherd’s pie and after adapting this one I found at the kitchn. Ingredients 5 large sweet potatoes 1 tbsp vegan butter 1/2 tsp garlic powder 1 cup green lentils 3/4 cup steel cut oats 1 bay leaf 1 tsp … Continue reading Sweet Potato Vegan Shepherd’s Pie