7 Vegetarian Dinners in 30 Minutes or Less!

When I posted Five 20 minute meals, I got a lot of great feedback because many people get home from work late and just don’t have time to spend hours cooking a meal… but just because you are busy or work late doesn’t mean you can’t end the day with healthful wholesome meals. So here is a week’s worth of meals you can make in 30 minutes or less :). And the good news is you’ll probably have left overs to take with you for lunch!

1. Delicata Squash and Tofu Curry

Delicata Squash and Tofu Curry

2. Mediterranean Quinoa Salad

Quinoa Salad… 

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Breakfast Break: Top FLB Breakfast Foods

Breakfast is one of my favorite parts of the day, especially when I get to enjoy it slowly. I always begin my day with a homemade green juice but  generally want a little something in addition to that. Here is a list of my favorite FLB breakfast dishes, some a little on the sweeter side (but still healthy of course) and others a little more savory. Click on the links below the pictures to get directed to the recipe!

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Green Juice

Raw Veggie Taco

Open Faced Veggie Taco… 

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Crazy Sexy Kale Salad + a little extra!

Kale and Sprout Salad

For those of you who are not familiar with Kris Carr, you should become familiar…quickly. Her story is incredible! She was diagnosed with a very rare and incurable form of stage 4 cancer which encouraged her to make a total lifestyle upgrade inside and out. She focuses on a nutrient dense, plant-based diet and her books (and now her recipes) are so much fun. Her cookbook came out not too long ago so it’s no surprise that my girlfriends thought it would be the perfect hostess gift for me – thanks ladies of WC! The reason I like this kale salad so much (other than the fact that I am obsessed with kale) is that it uses avocado to give it such a great texture. It a modified version of her salad in the book and is oh so yummy (and super easy to modify to make your own)!

For new and improved recipes, please visit my new site The Simple Kitchen!

Crazy Sexy Kale Salad + a little extra!
 
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Serves: 2
Ingredients
  • 1 bunch of kale, shredded by hand (I prefer dino)
  • ¼ cup parsley, chopped
  • 1½ avocados, pit removed and chopped
  • 2 Tbsp flax oil
  • 1½ Tbsp lemon juice (fresh is best!)
  • 1 cup diced bell peppers (I prefer orange, yellow or red over green)
  • 1 cup pea shoots, chopped in half
  • 2 cups of sunflower sprouts, chopped in half
  • Sea salt to taste
  • Cucumber, sliced (for serving, see picture)
  • 2 Tbsp pepitas
Instructions
  1. Combine kale, parsley, avocados, flax oil and lemon juice in a bowl. Massage and mix with hands to wilt the kale and cream the avocado.
  2. Add the bell pepper, pea shoots, sunflower sprouts and salt and mix to combine.
  3. Serve on a plate and wrap with cucumber slice.
  4. Top with pepitas.

Tofu, Peanut Butter and Roasted Tomato Panzanella

Stepping outside of your comfort zone is not always easy but usually it leads to a lesson learned, both in life and in the kitchen… either you get a nice surprise because something works or it doesn’t and you simply know not to do it again! When I saw this recipe, I was very unsure how all these different flavors would work together, but thankfully I gave it a shot and now I am thrilled to share it with all of you. A big thanks to Heidi Swanson for this one 🙂

Tofu, Peanut Butter and Roasted Tomato Panzanella
 
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Serves: 2
Ingredients
  • 1 pint cherry tomatoes
  • 2 Tbsp EVOO
  • Sea salt
  • 2 thick slices of multigrain or whole wheat bread (about 6 oz)
  • 12 oz block of firm tofu, sliced into 4 slabs
  • ⅓ cup creamy peanut butter
  • 2 Tbsp brown rice vinegar
  • 1 clove garlic, chopped
  • ¼ tsp toasted sesame oil
  • ¼ tsp red pepper flakes
  • ⅓ cup – ½ cup hot water
  • 1½ cup packed sunflower sprouts
  • 2 cups arugula
Instructions
  1. Preheat oven to 350. Slice each tomato in half and place on a rimmed baking sheet. Drizzle with olive oil and sea salt. Toss until coated and arrange tomatoes cut side up. Roast for 45-60 minutes until the tomatoes shrink and start to carmelize. (This step can be done beforehand and kept refrigerated).
  2. Meanwhile, brush bread with both sides with the olive oil and toast in oven or grill on pan until each side is golden and crunchy. Tear the bread into bite size chunks.
  3. Brush tofu with olive oil, and cook in a pan until tofu is golden and crispy on each side (about 5 minutes). Cut into ½ inch pieces and place in a large bowl.
  4. Combine peanut butter, vinegar, garlic, sesame oil, red pepper flakes and ¼ tsp salt in a medium bowl. Thin with hot water (varies depending on the consistency you want your dressing).
  5. Once tomatoes are roasted or just before serving, pour a generous amount of the dressing over the tofu and toss it gently – it will look overdressed at this point. Add the bread and toss again.
  6. Dish arugula onto a plate or bowl, top with tofu mixture, tomatoes and sprouts.

 

Open Face Veggie Taco

Raw Veggie Taco

This is something that I have almost daily. Most of you will think it is a weird breakfast item but I got in the habit of having a ton of veggies for breakfast when I did a 10 day challenge and haven’t gone back since. I used to always make this  on bread which is very yummy but there is something incredibly delicious about a corn tortilla!!!

Open Face Veggie Taco
 
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Serves: 1-2
Ingredients
  • 2 corn tortillas
  • 2 Tbsp hummus
  • ½ avocado, sliced lengthwise
  • Handful of spinach leaves
  • ¼ cucumber, sliced in thin rounds
  • 1 tomato, thinly slices (I prefer heirlooms if they are in season)
  • Olive/Flax oil
  • Lemon Pepper
  • Salt
  • Handful of basil leaves, chopped
  • Sprouts
Instructions
  1. Lightly toast the corn tortillas over the burner. Be on careful watch here!
  2. Layer ingredients in order starting with hummus and ending with tomatoes.
  3. Drizzle with oil. Sprinkle with lemon pepper and salt and then garnish with basil and sprouts. Serve open faced and eat with fork and knife!