Posts tagged vegan

summer white bean salad

light, fresh, nutritious. everything a summer meal should be, right? this salad reminds me a lot of my last recipe (chicken & orzo salad with herb lemon vinaigrette or orzo stuffed peppers) but it’s meat free and packed with protein. it’s equally customizable, though. if i had a vegetable garden out back, i imagine i’d throw together whatever i picked fresh (zucchini, peppers, squash, tomatoes, peas, etc.) with whatever whole grain i had on hand at the time.

i cooked up a big batch of this salad and ate it a different way almost every day - once as a side with dinner, once as a quick snack from the fridge, another time for lunch on a bed of spinach (GBG = greens, beans & grains!).


1/2 c. quinoa (uncooked)

one can cannelini beans (15.5 oz)

1 small summer squash, shredded

2 plum tomatoes

1/2 red bell pepper, diced

1/4 large cucumber, diced

2-3 T extra virgin olive oil

2 T red wine vinegar

juice of half a lemon

1 garlic clove, minced

kosher salt & ground black pepper to taste

3-4 fresh basil leaves

done with the collecting? time for the doing!

first thing’s first: get your quinoa cooking and wash those veggies.

follow the instructions on your box of quinoa, but in case you bought in bulk or want to know the quick rule of thumb with this great grain, just remember this: 2 parts water to 1 part quinoa. dump it all in a pot, bring to a boil and then let it simmer until all of the water is absorbed. easy peasy!

next up, rinse your beans (until there’s no white foamy bubbles - that’s how you’ll know you’ve gotten rid of some of the salt!) and chop/grate/dice/slice those veggies. i shredded the zucchini because i like the texture and vinaigrette-soaking abilities. i diced up the tomatoes/pepper/cuke, as well, and did a quick chiffonade (rolling and slicing into a ribbon) with the fresh basil.

throw all that into a big mixing bowl and in a smaller bowl, whisk together your oil, red wine vinegar, lemon juice, minced garlic, salt and pepper. pour it on top of the veggies and quinoa in the big bowl and toss everything together.

and just. like. that. you’re done! enjoy it and soak up the last month of summer :)

click here for a printable version of the recipe!






banana blueberry bread (vegan, no oil, no added sugar!)

okay so i figured the title of this post might scare you off, but i promise. this is one of the most delicious breakfast breads (or muffins) that i’ve ever had. and the best part is that after you eat it, you don’t have to feel guilty for eating a 600 calorie sugar bomb that makes you miserable for the rest of the day. win-win, right?!

things that make this banana blueberry bread healthier are that it uses: no oil, no butter, no sugar and it DOES use whole wheat flour. plus, it’s jam-packed with fruit, whole grains and even some healthy fats in the form of optional walnuts.

if you haven’t run away yet… congratulations! now you get to see how EASY the recipe is and make a loaf or some muffins for yourself. you’ll thank me later.

3 bananas (the riper the better!)

1 Tablespoon lemon juice

1/3 cup vanilla almond milk

1/2 cup unsweetened apple sauce

2 Tablespoons agave nectar

2 cups whole wheat flour

3/4 teaspoon baking powder

3/4 teaspoon baking soda

1/4 teaspoon salt

1 teaspoon cinnamon

1 cup blueberries

1/4 cup walnuts, roughly chopped (optional)

(now that you’re done with the collecting, let’s move onto the doing! …have you missed me saying that?)

to get started, preheat your oven (do you like our brand spankin’ new one?! so many colors!) and spray your 9x5 loaf pan (or muffin tin) with nonstick spray.

mash up your bananas in a large bowl (i went with the potato masher method) until they’re nice and gloppy (sorry for the unappetizing adjective).  next up, add your lemon juice, agave, almond milk and apple sauce and stir it all up. set this bowl to the side for a hot second.

in a medium bowl, combine the whole wheat flour, baking powder, baking soda, salt and cinnamon. then pour it into the big bowl and stir until everything is well-combined.

once everything is mixed together, fold in your blueberries and walnuts until they’re evenly distributed. pour the batter into your loaf pan and pop it into your 350-degree oven for 45-50 minutes. the bread will be nice and light brown on top and a toothpick should come out clean from the middle.

let it cool for 15-20 minutes, slice and enjoy!

click here for a printable version of the recipe!

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#banana bread