Confetti Rice

We love this recipe for lunches, dinners, and potlucks! It makes a huge batch so you’ll have lunches ready for the week, you can feed your family for dinner, or share with people at a potluck. And isn’t this dish so colorful !?

This recipe is from here:

Ingredients:

• 1 red bell pepper (seeded and chopped)
• 1 bunch green onions (sliced)
• 1 cup corn kernels (frozen corn that has been thawed out)
• 1 cup peas (frozen peas that have been thawed out)
• 15oz can red kidney beans (drained and rinsed (1 1/2 cup cooked beans))
• 2 cups brown rice (cooked)
• 1/2 cup seasoned rice vinegar
• 1 teaspoon Dijon mustard
• 1-2 clove garlic (minced)
• black pepper, freshly ground, to taste

Directions:

1. Combine the vegetables, beans, and rice in large bowl.
2. For the dressing, whisk together the vinegar, mustard, and minced garlic in a small bowl. Add dressing to the salad and mix. Season with pepper, to taste.

This dish can be served warm or cold!

Vegan Parmesan

We love sprinkling some of this Vegan Parmesan on pastas, salads, soups/stews, rice & beans, or basically anything!  We always keep a fresh batch in the fridge because it is just so easy to make.

Ingredients:

• 2 cups walnuts
• 1-1/2 cups nutritional yeast
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp miso

Directions:

1. Mix together in a food processor.
2. You can add any other spices you want to the parm.

Ratatouille

This is the perfect dish for when you have all those fresh veggies from your garden or the farmer’s market.  It comes together very quickly after you chop up all the vegetables.  We can’t remember where we saw this recipe, but everyone who tries it loves it!

Ingredients:

• 4-6 cloves garlic, finely chopped
• 1 large red onion, 1/2-inch dice
• 1/2 cup pine nuts
• 1 medium eggplant, 1/2-inch dice
• 2 large, ripe tomatoes
• 2 small zucchini, 1/2-inch dice
• 2 small yellow squash, 1/2-inch dice
• 1 cup vegetable broth (or more depending on desired consistency)
• 1 Tbsp chopped fresh oregano leaves or 1-1/2 tsp dried oregano
• Optional: hot sauce or spices (if you like some spice to your meal)

Directions:
1. Heat a heavy-bottomed sauce pan over medium heat for a minute and add some water or vegetable broth for sautéing.
2. Add onion, garlic, and pine nuts and sauté for 3 minutes or until onion slightly soft.
3. Add broth and eggplant and cook, stirring occasionally, for about 10 minutes or until eggplant tender.
4. Add tomatoes, zucchini and yellow squash and cook for about 10 more minutes or until zucchini and squash tender but still firm to the bite and brightly colored.
5. Stir in minced oregano about a minute before cooking is finished.
6. Add in hot sauce or any spices for a spicy meal.  You can also top this with a vegan Parmesan.

Some of the ingredients ready to be chopped up

Chopped and ready to be cooked

Cooked and ready for dinner!

We like to serve this over some quinoa.  You could also serve it over rice or just eat it as is.  The pine nuts make this dish, so don’t leave them out.

Enjoy!!!

Welcome

We are starting our vegan blog together! You can find all of our favorite healthy, delicious, (mostly) SOS free, whole-food, plant-based recipes here.  All the recipes we make are quick and easy.  We try to use minimal, everyday ingredients that will make for a quick meal without too much of that pesky cleaning!  Many of our recipes need a vitamix, instantpot, and food processor.  We can’t wait to begin sharing our vegan recipes with you! We hope you and your family and friends enjoy them as much as our family!