Roasted Root Vegetables with Chunky Tomato Sauce and Kale (V)

Roasted Root Vegetables with Chunky Tomato Sauce and KaleRoasted Root Vegetables with Chunky Tomato Sauce and Kale 

This recipe is really customizable because you can use any root vegetables! I used golden beets, sweet potatoes, red potatoes, purples sweet potatoes, carrots, yucca root, and turnips. You could also use parsnips, celery root, etc. It’s also a good way to get a big serving of greens. The kale wilts so much that you don’t even realize how much you’ve had!

Roasted Root Vegetables

Roasted Root VegetablesRoasted Root VegetablesRoasted Root Vegetables


  • 3-4 pounds of any root vegetables, peeled and cut into chunks
  • 2 shallots
  • 1 head garlic
  • 1 medium yellow cooking onion
  • 1 (28 oz.) can whole peeled tomatoes
  • 4-5 cup kale, (rinsed, de-stemmed, and roughly chopped)
  • 2 Tbsp. tomato paste
  • 2 tsp. Italian seasoning
  • salt and pepper to taste


  • Prep all the root vegetables: Wash, peel (optional), and cut into small chunks.They should all be roughly the same size.
  • Mince the garlic and dice the onions and shallots.
  • Toss the root vegetables in the olive oil and place on a large roasting pan.
  • Roast at 450 F for 45 minutes. Halfway through, turn the pan and stir the veggies so they don’t stick to the pan.
  • While the veggies are roasting, sauté the garlic, onions, and shallots in 1-2 Tbsp. olive oil over medium heat for about 5-7 minutes in a large, heavy bottomed sauté pan.
  • Next add in the whole peeled tomatoes. Use your hands to break them up or use a wooden spoon. Next, add the tomato paste and stir well.
  • Add the kale into the tomato, onion, shallot, garlic mixture. Cook over medium heat for about 5 minutes, or until the kale wilts.
  • When the root vegetables are done roasting (brown on the edges), add them into the pan as well. Gently toss them with the sauce. Add 2 teaspoons of Italian season and salt and pepper to taste. Gently stir together so all flavors combine.
  • Serve with crusty Italian bread and enjoy!

Slightly modified from: Simply Recipes

Homemade Chocolate Chip Peanut Butter Larabars (V)

Homemade Chocolate Chip Peanut Butter Larabars (Vegan)

Homemade Chocolate Chip Peanut Butter Larabars

I love Larabars. They’re vegan, they taste good, and they only have a few ingredients. Aaaand that’s why they’re so easy to make yourself at home!.

Dates, peanuts, chocolate chips, and a pinch of sea salt. That’s all you need!IMG_5137IMG_5148IMG_5149IMG_5151IMG_5153


  • 20 oz. pitted dates
  • 1/2 cup semi sweet chocolate chips (dairy free)
  • 2/3 cup unsalted peanuts
  • pinch of sea salt


  • Put the peanuts in a food processor and process until the peanuts have turned to fine crumbs (but not peanut butter!).
  • Next add the dates and the chocolate chips. Process until the mixture starts to come together in a sticky mass/ball.
  • Optional: Leave a few chocolate chips out, so you can press them in later. Your choice.
  • Line a 9X9 glass dish with plastic wrap and let the excess wrap hang over the edges. Dump the mixture into the dish and using your hands, press it down evenly into the dish.
  • Optional: If you reserved some of the chocolate chips, now is the time to press them into the mixture.
  • Freeze for at least 30 minutes so it hardens up. Then, take out of the freezer and using the plastic wrap, pull the mixture (it should be a hardened block at this point) out of the dish and gently put it on a cutting board. Cut into 10 bars.
  • Wrap bars individually and store in freezer or fridge. I’m storing mine in the freezer because I will take one out in the morning, put it in my lunch box and not eat it until noon. But, if you want to eat them immediately, just keep them in the fridge.
  • They will keep for about 2 weeks.

Frozen Chocolate-Peanut Butter-Banana Bites (V)

Frozen Chocolate Peanut Butter Banana Bites

Frozen Chocolate-Peanut Butter-Banana Bites (Vegan)

Jon and I were in Texas last week for vacation. We went to Wimberley, Austin, San Antonio, and South Padre.

When we were in South Padre, I realized I had nothing to read on the beach, so I bought some magazines, including O, the Oprah Magazine. I saw this recipe in there and knew I had to make it. It looked simple and tasty and we already had most of the ingredients at the condo, so we made them that night. They’re a really good little summer treat and pretty healthy (for a dessert, lol)!

Thanks Oprah!




  • 3 ripe bananas, sliced thinly (about 15 to 20 slices per banana)
  • 1/3 cup creamy peanut butter
  • semi sweet, dairy free, chocolate chips (anywhere from 1/2 cup to 1 cup)
  • 1/4 cup chopped peanuts


  • Line a baking sheet with parchment paper. (This step is crucial or else they’ll stick).
  • Top half of the slices with creamy peanut butter, using a knife or spoon.
  • Top each banana with peanut butter with a banana without peanut butter. (Basically you’re just making little sandwiches out the the bananas and the peanut butter.
  • Freeze for at least two hours, until completely frozen.
  • When they are completely frozen, get the chocolate ready. Melt chocolate in the microwave (30 seconds intervals and keep stirring). Drizzle chocolate on top of frozen banana sandwiches and quickly add peanuts before the chocolate melts.
  • Put the banana bites back into the freezer for a least another hour, so that they harden.
  • Enjoy your summery treat!

Spicy + Citrusy Black Bean Soup (V)

Spicy Black Bean Soup (Vegan)

Spicy-Citrusy Black Bean Soup (Vegan) I love this soup recipe. It tastes so good, but, as you can see, it’s just not that photogenic! You’ll just have to take my word for it. Yields: 4-6 servings Ingredients:

  • 3 Tbsp. olive oil
  • 2 medium yellow onions, diced
  • 5 ribs celery, finely diced
  • 2 large carrots, peeled and diced!
  • 6-9 cloves garlic, minced
  • 2 Tbsp. cumin
  • 2 tsp. red pepper flakes
  • 4 cups vegetable broth
  • 4 (15 oz.) cans black beans, drained and rinsed
  • 2 limes, juiced
  • salt and pepper, to taste


  • 1/2 cup fresh cilantro, chopped
  • 3 avocados, diced (as a topping)
  • tortilla chips


  • In a large stock pot, sauté the onion, celery, and carrots in the olive oil over medium heat for about 10 minutes.
  • Add the garlic, red pepper flakes, and cumin and sauté another 3-5 minutes.
  • Add the vegetable broth and black beans. Bring soup to a simmer, then reduce heat and cook for another 20 minutes.
  • Very very carefully, ladle about 4 cups of the soup into the blender. Puree until smooth. Add pureed soup back to the pot of soup.
  • Squeeze in lime juice and stir.
  • Ladle soup into bowls. Top with chips, cilantro, and diced avocado.

Slightly modified from: Cookie + Kate

Curried Cauliflower + Chickpeas

Curried Cauliflower and ChickpeasCurried Cauliflower and Chickpeas over Basmati Rice

I haven’t updated in forever because this semester was so ridiculously busy! Ever since we moved to New Orleans, everything has been crazy (definitely in a good way, but still crazy).Now that school is over, I’m looking forward to having more time to cook and blog.

But most of all I’m just excited the semester’s over!!


Glad to be back updating the blog. Plus it gives me something to do while Jon’s watching the draft. Otherwise I’m just like:

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The flavors in this recipe are really good. I’m loving the mint and the ginger together. It’s a plant-based meal that will not leave you hungry!

Yields 6 servings.

  • 2 Tbsp. olive oil
  • 3 Tbsp. yellow curry powder
  • 1 med. yellow onion, sliced in thin, long pieces
  • 3 inch piece of ginger root, minced
  • 2 cans chickpeas (15 oz.), drained and rinsed
  • 2 heads cauliflower (separate the florets)
  • 1 can whole, peeled tomatoes (28 oz.)
  • 2 tsp. salt
  • 1 tsp. pepper
  • 1 cup water or vegetable broth
  • 1 cup chopped cilantro
  • 1.5 Tbsp. mint leaves, minced
  • juice from 1 lime


  • Heat the oil over medium heat in the large, heavy pan. Add the curry powder and the sliced onions. Sauté for about 5-6 minutes.
  • Next, add the ginger and chickpeas and stir well. Add the tomatoes (and their juices), using a wooden spoon to break them into smaller pieces.
  • Add the cauliflower florets, salt, pepper, and water (or broth). Bring to a boil, lower heat, and cover. Cook on medium heat for 15-20 minutes, until the cauliflower is tender and most of the liquid has reduced. (You do want some liquid to remain though!).
  • Remove from heat and top in cilantro and mint, stirring to incorporate. Squeeze in fresh lime juice and stir again.
  • Serve over basmati rice.
  • Enjoy!

Slightly modified from Simply Recipes.

One Pot Thai Stir Fry (Peanut, Lime, Tamarind, Ginger + Garlic)

One Pot Peanut Lime Ginger Stir Fry


  • 16 oz. rice noodles
  • 4.5 cups vegetable broth
  • 2 medium carrots, diced
  • 1 yellow cooking onion, diced
  • 1 red bell pepper, diced
  • 1.5 cup broccoli florets (frozen is fine)
  • 2 inch piece ginger, minced
  • 4-8 cloves garlic, minced (depending on how much you like garlic!)
  • 1 Tbsp. brown sugar
  • 2 Tbsp. soy sauce
  • 2 Tbsp. tamarind paste (alternatively, tamarind chutney)
  • 3 Tbsp. peanut butter


  • 1 cup roasted salted peanuts, chopped
  • 3 green onions, diced
  • 1 bunch cilantro, chopped
  • juice of 3 limes
  • 2 tsp. red pepper flakes (or more, to taste)


  • Add all ingredients to a large stock pot except garnishes.
  • Bring to a boil. Cover pot, reduce heat, and simmer.
  • Remove lid and stir every couple minutes for about 10 minutes (so nothing sticks to the bottom of the pan)
  • Cook until most of the liquid has evaporated. Leave about an inch of liquid. Don’t cook all the liquid away or your pasta will be dry! Even if it seems “soupy”, leave an inch of liquid. After you remove from heat, the noodles will continue to absorb the liquid.
  • Remove from heat. Squeeze the juice of 2-3 limes into the pot. Season with salt, pepper, and red pepper flakes. Stir well to incorporate flavors.
  • Divide into 6 portions.
  • Sprinkle cilantro, green onion, and chopped peanuts on to individual portions.
  • Enjoy!

Modified from Apron Strings.

One Pot Thai Stir Fry Vegan

Gnocchi Soysage Soup (V) and Tortellini Sausage Soup

1 Base Soup, 2 Ways

1 Base Recipe: 2 Soups

Gnocchi Soysage (Vegan)Gnocchi Soysage Soup

Tortellini Sausage (Traditional)Tortellini Sausage SoupIMG_2191



  • 6-8 mild or hot Italian sausage links
  • 1 package vegan soysage
  • 1 package tortellini
  • 1 package gnocchi (make sure it’s vegan, most are but some have cheese)
  • 3 large carrots, chopped
  • 3 ribs celery, chopped
  • 8 cups vegetable broth
  • 1 (28 oz.) can crushed tomatoes
  • 1 (14 oz.) can artichoke hearts, drained and cut into small pieces
  • 6 green onion, chopped
  • 1 (2 oz.) can sliced black olives
  • 1 large zucchini, chopped
  • 4 cups spinach, chopped
  • 1 medium yellow cooking onion, chopped
  • 5-6 cloves garlic, chopped
  • olive oil
  • 2 tsp. each: dried oregano, dried basil, dried thyme


  • Prep work:
    • Prepare the gnocchi according to the package. Drain. Toss with olive oil and set aside.
    • Prepare the tortellini according to package. Drain. Toss with olive oil and set aside.
    • Prepare sausage according to package. (Usually involves browning in a pan, then adding 1 cup water to pan, covering, and letting cook for 10-15 minutes. Just follow what the instructions say). Let cool, then cut into slices. Set aside.
    • Prepare soysage according to package. Let cool, then cut into slices. Set aside.
    • Dice/chop all veggies.
  • Making the soup:
    • Sauté celery, carrots, onion, zucchini, and garlic in a large stockpot with about 2 Tbsp. olive oil for 6-7 minutes. Add in spinach and continue to cook for about 2 more minutes.
    • Add the broth, undrained tomatoes, artichokes, green onions, olives, oregano, basil, and thyme. Mix well.
    • Bring to a boil. Reduce heat to medium, cover, and simmer for about 30-45 minutes.
  • When ready to serve:
    • Ladle soup into large bowls. Add tortellini and sausage to the bowls of those who want the traditional soup.
    • Add gnocchi and soysage to the bowls of those who want a vegan soup.
    • Season with fresh cracked pepper. Serve with crusty bread and olive oil for dipping.