My husband hates spaghetti.

Honestly, I don’t know what is wrong with him.

My kids though? It is in their top 3. So whenever he has to work late, we make spaghetti.

Usually, I just cook some noodles and warm up some red sauce. Because time and kids.

But sometimes I want something more. More bite. More texture. More flavor.

On those nights, I make lentil bolognese. And boy they are happy nights!

Lentil bolognese has an almost meaty texture because of the lentils, walnuts, and sun-dried tomatoes. You don’t want to skip out on any of these ingredients.

I like to use black lentils because I love their taste and how well they hold their texture. But I have made this recipe with french green, brown, and red lentils and it tasted great with each type. Use whatever you have on hand!

The best part of the sauce is the sun-dried tomatoes. You can buy them in oil or without oil. Either works great. I like to add them to the sauce when there are about 10 minutes left in the cooking time. If you don’t have any sun-dried tomatoes, don’t let that stop you from making this recipe! It will still turn out great.

Classic bolognese has celery, carrots, and onions in it. I don’t put celery in mine but if that is your jam you can easily add it. And the carrots? I usually grate them because it is faster and my kids like it better. You can also dice them without changing the flavor.

Now is the time for a very important question. Do you put your pasta into your sauce or do you put the sauce on top of your pasta? I like to add my sauce to my pasta. I know most people tell you to do it the other way. But I guess I’m just weird.

Now, go make some delicious sauce! Top it with vegan parmesan and olives and enjoy your night!

Lentil Bolognese

A vegan lentil bolognese that is perfect for a cozy night!

5 from 2 votes

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Prep Time: 5 minutes minutes

Cook Time: 45 minutes minutes

Total Time: 50 minutes minutes

Servings: 4 people

Author: Chantry Montgomery

Ingredients

• 2 cups onions diced
• 1 carrot grated
• 3 cloves garlic crushed
• 3 tablespoon tomato paste
• 2 cans tomato sauce
• 1 tbsp coconut aminos
• 4 cups water
• 1 teaspoon garlic powder
• 1 tablespoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon salt
• pinch red pepper flakes
• 2 teaspoon coconut sugar
• 1 cup dry lentils
• ½ cup chopped walnuts
• ½ cup sundried tomatoes sliced
• 1 tablespoon balsamic or red-wine vinegar
• ½ cup plant based milk
• ½ teaspoon black pepper
• fresh basil garnish

Instructions

• Saute the onion, garlic, and carrot until fragrant.
• Add the tomato paste a saute for a couple of minutes.
• Add the rest of the ingredients except for the milk to the pan and cover.
• Cook until lentils are soft. Add more water if necessary.
• Add sun-dried tomatoes about half-way through.
• When lentils are soft, add the vinegar, milk, and black pepper. Adjust seasoning if needed.
• Serve with noodles of choice.
• Garnish with fresh basil and enjoy!

Notes

Cook your noodles during the last ten minutes of cooking time so that they are done roughly the same time as your sauce. 

*use a high-quality balsamic vinegar for optimal flavor

It is soup season and I could not be happier about it. What is more comforting than cozying up to a warm bowl of soup? I am so excited to start sharing soup recipes with all of you! First up is a vegan tortilla soup recipe. This recipe is a go-to because it is easy and loved by all of my family members. Plus I almost always have all of the ingredients on hand. 

If you are looking for more family friendly recipes with beans check out these Vegan Slow Cooker Pinto Beans or this 3 Bean Veggie Chili!

The other soup we often make, with similar ingredients, is taco soup. Don’t worry, I will be sharing the recipe for that one soon as well. I mention it here because they are so similar that people often don’t realize they are different! Taco soup is thick and hearty, similar to chili. It is made with seasoning closer to taco seasoning. Tortilla soup is more brothy and tends to be a little spicier. I like to add the same toppings to both though! 

One of my favorite things about this soup is that it is so filling. When I eat it I feel satisfied until my next meal. And usually, my next meal is another bowl of the soup!

This recipe makes about 4 servings. But I like to make a big batch because it is easy to make and stores so well as leftovers. You can keep it in the fridge or in the freezer. 

How to Make:

Making this soup couldn’t be easier. The hardest part is chopping up the vegetables. You can throw the onions, bell pepper, garlic, and jalapenos in the pot to saute at the same time. Once the onions are translucent and everything is fragrant, throw everything else in but the citrus! Now just let it simmer for 10 to 15 minutes. Right before serving squeeze in your lemon or lime juice to round out the flavors and you are done. 

My favorite way to eat this soup is to top it with avocado and chips. You can go the more traditional route and use tortilla strips but I’m usually too lazy and I always have tortilla chips around. Sometimes I also like to put a little dairy-free yogurt on top as a sub for sour cream. And if you are feeling really fancy you can add some fresh cilantro as a garnish. 

Tips:

• Don’t put the lemon or lime juice in until the very end. If you cook it with the soup it will likely turn bitter and lose the brightness you are trying to add. 

• You can freeze whole jalapenos and just grate them into your soup when you are ready to use them. That way you don’t always have to worry about having fresh ones on hand. 

• To store, let the soup come to room temperature, but don’t let it sit out for more than an hour or two. We don’t want to have to worry about bacteria! No need to worry if it is still a little warm when you are ready to put it in the fridge. Especially if you divide it up.  

• I usually divide my soup into smaller separate containers. This helps it to cool down faster and is easier to pull out when you are ready to eat it. You can keep it in the fridge for 4-6 days or in the freezer for up to six months.

Tortilla Soup Recipe

Black bean tortilla soup waiting for your favorite toppings! Yum

5 from 12 votes

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Course: Main Course

Keyword: black beans, soup

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 4 people

Author: Chantry Montgomery

Ingredients

• ½ onion diced
• ½ bell pepper any color diced
• 2 jalapeños minced
• 3 cloves garlic minced
• 2 teaspoon chili powder
• 1 teaspoon cumin
• 1 teaspoon oregano
• 1 teaspoon garlic powder
• 1 can fire roasted diced tomatoes 14 oz
• 2 cans black beans
• 1 cup corn
• 3-4 cups vegetable broth
• ⅔ cup soy milk or other plant milk
• juice from ½ lime or lemon

Suggested Toppings

• avocado
• lime wedges
• cilantro
• plant-based yogurt or sour cream
• plant-based cheese
• tortilla chips or tortilla strips

Instructions

• Saute the onion, bell pepper, jalepeno pepper, and garlic in oil or water until onion is fragrant and translucent. Season with salt and pepper to taste while sauteeing.
• Add the spices and saute for another minute.
• Add beans, corn, tomatoes, and broth and simmer for 10-15 minutes
• Add milk and lime juice.
• Serve with desired toppings and enjoy!

Notes

• I like to use the fire diced tomatoes but you could also use regular diced tomatoes or the kind with green chilies. 
• This soup is extremely forgiving so feel free to play around with it! 

If you like this recipe make sure to share it with a friend!

There are so many different recipes online for how to cook white rice in the instant pot. 

I can’t say that I tried them all. But I think I did my due diligence. 

If you are dying to hear about my experience read on. If you just want to know a fail-proof way to cook white rice in the instant pot, feel free to jump to the recipe card. 

My first electric pressure cooker was made by Cuisinart. I loved that thing. And yes, it cooked white rice beautifully. 

It came with amazing instructions on how to cook pretty much everything in it. 

When I got my Instant Pot I was disappointed at the lack of instructions that came with it. There was a sheet with pictures of perfectly cooked food with cooking times listed under each photo. I hung it on my fridge, planning on referencing it often. I put it away a long time ago because I ended up looking everything up online anyway. 

One of the differences between the Cuisinart and the Instant Pot is that the Instant Pot has a rice button. So fancy. Upon further investigation, that button only works with white rice. Also, it is a long process. I tried it with the one to one ratio multiple times and I didn’t get consistent results. I know...some people swear by it. 

Another thing that people swear by? The one to one ratio of rice to water. I don’t know how many times I tried this method. Apparently it is NOT fool-proof, and I am a fool. Who knew?

I tested out different cooking times per different recommendations. No luck. 

Eventually, I gave up and decided that adding a little bit of extra water wasn’t going to break the bank. I mean really. I can sacrifice a half cup of water knowing that my rice is going to cook beautifully. I’m not trying to impress anyone with my water frugality anyway. 

I also decided to try using the same cooking method that I used with my Cuisinart before. Perfect results every time. EVERY TIME! So I have to credit this recipe to Cuisinart. 

A huge plus….this method is faster than the others. I should have said that from the beginning. Because really, it’s the biggest selling point. 

How to cook white rice in the Instant Pot

I don't bother adding any oil or salt. Feel free to if that is your jam. It is a little sticky without the oil but I tend to like it that way.

The method is easy. Rinse your rice. Pour rice in the Instant Pot. Add one and a half times water. Turn knob to seal position. Set to high pressure for 3 minutes. Let the pressure naturally release for 8 to 10 minutes. Enjoy!

I am at an elevation of about 900. If you are at a higher elevation and 3 minutes isn't enough, set the pressure to cook for 4 minutes.

I use this method for all types of white rice. Short, regular, and basmati. It works the same.

Have leftover white rice? Try my vegan caramel rice pudding recipe. It's my husband's favorite!

What else would you like me to try in the Instant Pot? Share your requests below, or let me know what your favorite thing to make with the instant pot is. 

Instant Pot White Rice

Perfect white rice made in the Instant Pot for fast, easy, and delicious results.

5 from 1 vote

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Keyword: instant pot, Rice

Prep Time: 5 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 25 minutes minutes

Servings: 3

Author: Chantry Montgomery

Equipment

• Instant Pot

Ingredients

• 1 cup dry white rice any variety
• 1 ½ cups water

Instructions

• Rinse rice until water runs clear.
• Add rice and water to the instant pot.
• Put on the lid and place the knob in the 'seal' position.
• Set the instant pot to manual, high pressure, for 3 minutes.
• Once the 3 minutes is up let the instant pot naturally release its pressure for 10 minutes.
• Manually release the rest of the pressure.
• Enjoy!

Notes

If you are at a higher altitude and aren't getting the best results, set the time to 4 minutes instead of 3. 

It took me a whole year! I can’t tell you how many variations I tried. I actually made a completely different recipe and post for vegan ranch dressing and then decided I didn't like it enough to publish it.

This recipe is so simple that I am embarrassed it took me a year to figure it out. I tried so many different ways to make a vegan ranch dressing that I like. And let me tell you, I finally nailed it!

I usually make this recipe with my mix of dried herbs. You can find the recipe for that here. But if you have fresh herbs on hand, use them! It is delicious either way.

If you want to use fresh herbs, combine all of the ingredients in the recipe except for the dry herbs. Then add one teaspoon each of garlic powder and onion powder. From there add whatever fresh herbs you have on hand to taste. Salt if needed.

I love ranch on my salad. But I especially love dipping stuff in it. My favorite thing to dip in ranch? Garlic bread. I also really love dipping buffalo cauliflower wings in this dressing. Don’t worry. That recipe is coming soon. I almost have it perfected.

You can add sweetener to the dressing if that is your jam! Use a neutral-tasting liquid sweetener like agave instead of maple so you don’t change the flavor. Starting with around a teaspoon, mix in a little at a time until you reach your desired sweetness.

I love Forager’s plain cashew coconut yogurt. I am not sponsored, but it is the best yogurt for this recipe! It is mild and has a perfect consistency. But if you can only find straight coconut yogurt, no worries. I would add a little sweetener to tone down the coconut flavor. And add the pickle juice a little at a time. The full tablespoon might be too tart.

For the pickle juice, I like to use a good fermented brand such as Bubbies. Might as well get in some extra probiotics where you can. If you don’t have fermented pickles but still want the probiotics, you can evenly swap out the pickle juice for sauerkraut juice. If you don’t have fermented veggies, don’t let that stop you! Regular dill pickle juice is great. It is the flavor that is important.

After that everything is straightforward. Add all the ingredients to a bowl, and whisk together. Only add water or milk if it is too thick. I find it usually doesn't need any.

Do you like dipping garlic bread in ranch? Or is that just me? Let me know in the comments what your favorite use for ranch dressing is.

Vegan Ranch

All the ranch, none of the dairy. So freakin delicious!

5 from 1 vote

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Author: Chantry Montgomery

Ingredients

• 1 cup dairy free unsweetened yogurt
• 1 tablespoon tahini
• 1 tbsp lemon juice
• 1 tablespoon pickle juice
• 1.5 tablespoon dry ranch mix
• water or non-dairy milk to thin only if necessary

Instructions

• Combine first 5 ingredients and mix well.
• Add liquid of choice until desired consistency is reached.
• Enjoy!

Notes

• I like to use Forager brand of dairy-free unsweetened yogurt but any other should do fine
• You could also use the juice from sauerkraut if you don't have any pickle juice.
• If you want to add sweetener, use one with a neutral or mild taste such as agave. 

Who doesn’t love a good burger?

Give it all the right toppings and pair it with some homemade fries and you are in heaven! 

It’s the perfect comfort food and the perfect party food! 

And because I think that a good black bean burger should be a staple recipe in your back pocket, I created this recipe and tweaked it to perfection! 

The main tool you need to prepare your bean patties is a food processor. If you don’t have a food processor you can of course mash everything together with a fork.

There are two things that you do to achieve a good texture in your burgers:

1. Leave half of the beans and half of the corn out of the food processor and stir them whole into the mixture after you process the main mixture. 
2. Partly bake the beans in a single layer in the oven to dry them out a bit. I learned this trick from Kenji Lopez-Alt. Who doesn’t love his level of genius when it comes to food?

While your beans are partially cooking saute your onion, peppers, and garlic until fragrant. Add the tomato paste and coconut aminos and saute for a bit longer. 

Now you get to add everything to the food processor, except for half the beans and corn. 

Process the mixture until well combined but not mushy. Transfer it to a bowl, and mix in the remaining beans and corn. 

Now all you have to do is form the patties and bake!

The mixture seems wet, but I promise the end result turns out perfect. To form the patties, simply scoop ½ cup mixture out, dump it out on a cookie sheet, and flatten into a patty with your other hand. It is a quick process. 

At this point, you can bake the patties or freeze them. If you freeze the patties then you will be able to put them on the grill. You can also freeze the burgers after you bake them and reheat as necessary. I like to make a big batch to freeze so I always have some on hand to eat. 

You can change the level of spiciness by increasing or decreasing the amount of jalapenos and chipotle powder to your liking.

I used oat flour in my patties, but you could also use whole wheat flour or panko bread crumbs. They would turn out equally delicious!

I like all the toppings on my burger but if I could only choose one, it would be avocado. Yum! What do you like to put on top of your burgers? Let me know in the comments! And let me know if you try this recipe. 

If you are looking for some delicious sides to eat with your burgers, check out this recipe, and this recipe. Enjoy!

Black Bean Burgers

Knock-your-socks-off good! A little spicy with great texture. Enjoy grilled or baked.

5 from 1 vote

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Author: Chantry Montgomery

Ingredients

• 3 cans black beans
• 1 onion diced
• ½ cup green bell pepper diced
• ½ cup red bell pepper diced
• 1-2 jalepenos depending on how spicy you want it
• 3 cloves garlic minced
• ½ can tomato paste
• 1 tablespoon coconut aminos
• 1 cup corn
• ¾ cup oat flour
• 1 can green chilies
• 2 teaspoon onion powder
• 2 teaspoon garlic powder
• 1 teaspoon salt
• 1 tsp pepper
• 1 teaspoon chipotle powder
• 1 teaspoon paprika
• ½ teaspoon tumeric
• 2 teaspoon dried cilantro
• 2 tablespoon cornstarch
• 2 tablespoon water

Instructions

• Preheat oven to 325 degrees.
• Rinse and drain the black beans. Then spread them out on cookie sheet and bake for about 10 minutes. *see notes
• Combine cornstarch with water and set aside.
• While the beans are cooking, saute your onion, peppers, and garlic in a little oil or water until soft and fragrant.
• Add the tomato paste and coconut aminos to the onion mixture and saute for a few more minutes.
• Add the onion mixture, oat flour, green chilies, spices, cornstarch mixture, half the black beans and half the corn to a food processor and combine.
• Gently mix in the remaining black beans and corn. *see notes
• Form into patties and bake 375 degrees for about twenty minutes. Flip half-way through. *see notes
• You can also grill these on medium to high heat for about 8 to 10 minutes on each side. Either freeze them (can be frozen partially) so they hold their shape on the grill, or use a flat surface such as a grill sheet.
• Enjoy with your favorite toppings!

Notes

• You don't want to dry the beans out completely in the oven, just enough to give your patties a better texture. This step is optional if you don't have time, but worth it if you do. 
• I had to mix in the remaining black beans and corn in a separate bowl as my food processor wasn't big enough. 
• I use a measuring cup to scoop out the patties and then just flatten with my hand. 
• When I use a silpat I don't find it as necessary to flip during the cooking process but if I use parchment paper then I will flip half way through. 
• You can freeze these either before or after you cook them. I usually freeze them before and put them directly into the oven from the freezer and they turn out great. Just cook them for a few minutes longer than the normal time. 

Barbecue beans are the beans that made me fall in love with beans. Ya feel me? Before I became plant-based there weren’t many meals that I ate with beans in them. Now I eat them all the dang time! I love all the ways to eat beans, but barbecue beans are definitely at the top of my list. 

I had my own recipe for barbecue beans before going plant-based that I loved. So it wasn’t too complicated to alter it a little bit to make it vegan. I was worried at first that I wouldn’t like them as much, but they are delicious! You will love them. 

The beans take a while to bake, but other than that the most difficult thing about this recipe is chopping up and sauteing the onions. Other than that you just need to throw the sauce ingredients into a blender. Then add the onions, cooked beans, and sauce to a pan, cover, and bake! 

Blending the sauce is necessary because there are dates in the sauce. But if you don’t have a powerful blender you can soak the dates until they are soft or use a date paste. If you can’t use dates you can sub in a different sweetener at 1 tablespoon per date. The taste will be altered but will still be delicious!

My favorite way to eat these beans is with potatoes: baked russets, sweet potatoes, potato salad, hash browns, you name it. They are also a perfect addition to your next barbecue. 

What recipe helped you to fall in love with beans? Let me know in the comments!

P.s. If you are looking for other great barbecue side dishes, check out this pasta salad!

Easy BBQ Baked Beans (vegan)

Make these beans for your next barbecue! So good!

5 from 3 votes

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Course: Side Dish

Keyword: BBQ, Beans

Prep Time: 10 minutes minutes

Total Time: 4 hours hours

Author: Chantry Montgomery

Ingredients

• 4 cans white beans
• 1 small onion diced
• 1 8 oz (?) can tomato paste
• 3 tablespoon coconut aminos or low sodium soy sauce
• 3 tablespoon apple cider vinegar
• ¼ cup maple syrup
• 3 cloves garlic
• 1 teaspoon salt
• 2 teaspoon yellow mustard
• ¼ cup molasses
• 1 pinch chili flakes
• ½ teaspoon smoked paprika
• 3 medjool dates
• 1 cup veggie broth or water

Instructions

• Preheat oven to 325 degrees.
• Saute onions till soft and fragrant.
• Blend sauce ingredients in blender until smooth. (make sure dates are blended well)
• Mix white beans, onions, and sauce mixture into a baking dish.
• Make sure to cover the dish with an oven safe lid or parchment and tinfoil.
• Bake covered for 3-4 hours.

Looking for a great side dish for a barbecue? Try this Italian Pasta Salad. It has all the classic flavors. It keeps well. And it is delicious!

I never thought to attempt it until I stumbled across this feta recipe. It is made out of tofu, which usually I can’t stand, but when I made this I ended up eating most of it straight out of the bowl. I barely had enough left over to put in the salad! 

It took me a minute to get the dressing just right but once I did even my kids were asking for more. Other than the dressing and the feta, the rest of the recipe comes together with barely any effort. Chop some veggies and toss them with some pasta and you are good to go!

You can make this salad the night before because it stores extremely well. It would also be a great dish to make for meal prep for the week! yum.

I ended up making the feta for the salad the night before and it was perfectly tasty the next day when I added it to the salad. 

My best tips for keeping this salad at the top level are:

• Make the feta the night before to save time when you are ready to make the salad.
• Use cherry or grape tomatoes cut in half or quarters. I know it is easier to chop up a big tomato but the little ones have a little less juice and hold their shape better. 
• Slice the onions into quarter strips. Diced onions get lost, and the texture, when eaten with the salad, isn’t as good.
• Dress your noodles right after you drain them to avoid clumping.
• Refrigerate for at least 30 minutes before serving. 

What are your favorite barbecue side dishes? Let me know in the comments below!

Italian Pasta Salad

A vegan twist on an old favorite. This is a perfect addition for your next barbecue! Yum!

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Author: Chantry Montgomery

Ingredients

• 1 lb dry spiral noodles
• 1 cup black olives sliced
• 1 cup red onion sliced
• 1 cup grape tomatoes halfed
• 1 cup cucumber sliced and quartered
• 1 cup vegan feta

Dressing

• ½ cup cashew yogurt
• 2 tablespoon red wine vinegar
• 1 tablespoon maple syrup
• ½ teaspoon garlic granules
• ½ teaspoon dried basil
• 1 teaspoon dried oregano
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon dried rosemary

Instructions

• Prepare tofu feta if not already done.
• Cook noodles according to directions.
• Chop veggies.
• Combine dressing ingredients together
• Toss noodles, veggies, feta, and dressing together and enjoy!

I love breakfast toast! It is my go-to when I want something savory in the morning. It is fast and easy and extremely versatile. Here I am going to show you my three favorite topping combinations.

I am using a country loaf of homemade bread here, but don’t feel like you have to get fancy. Any kind of toast will do. And if bread isn’t your jam you could also use hashbrowns or sweet potato toast with the same toppings. Both are delicious!

I love all of these combinations but my very favorite is this avocado toast. I know that avocado toast isn’t revolutionary, and your dog could probably make it in her sleep, but if you haven’t had it with these toppings you need to try it!

Avocado Toast

Just make your toast, smash avocado on top and add some salt and pepper. You still with me here? I like to throw on some hemp seeds to add a little extra protein. Now comes the good part. Well, technically you could stop here and it would be delicious. But this is going to take it over the top. Add some jarred hot cherry peppers (I like Jeff’s Naturals brand.) Now drizzle some balsamic glaze over the whole thing. That’s it! I could eat this every morning and be happy for the rest of my life.

Mushroom Toast

But sometimes I need variety. Queue the next two recipes. For the mushroom toast, you are going to start by spreading some hummus onto your toast. Then you are going to saute some sliced mushrooms with garlic powder and a small squirt of dijon mustard. It is going to make your kitchen smell amazing! Add the mushrooms to your toast and top with some microgreens for a fresh crunch.

Pesto Toast

For the last piece, you are going to start by spreading some dairy-free pesto on your toast. Then you are going to mash some white beans with some diced sun-dried tomatoes. Then top with some fresh sliced tomatoes (garden tomatoes are the BEST for this). Sprinkle some salt and pepper on top and enjoy!

These are just a few ideas to get you started on your breakfast toast journey. Let me know in the comments which one sounds good or if there are any other toppings that you love to put on your toast in the mornings!

Breakfast Toast

3 Options for delicious toppings to put on your toast in the morning!

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Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 1 person

Author: Chantry Montgomery

Ingredients

Avocado Toast

• 1 slice toast
• ½ avocado
• 1 teaspoon hemp hearts
• 3 tablespoon jarred hot cherry peppers sliced
• 1 teaspoon balsamic glaze

Mushroom Toast

• 1 slice toast
• 1 tablespoon hummus
• ¼ cup sliced mushrooms
• ¼ teaspoon garlic powder
• ½ teaspoon dijon mustard
• small handful microgreens

Pesto Toast

• 1 slice toast
• 1 tablespoon pesto
• ¼ cup white beans any variety will do
• 2 tablespoon sun-dried tomatoes finely diced
• 2 slices fresh tomato
• salt and pepper to taste

Instructions

Avocado Toast

• Smash your avocado on top of your toast.
• Top with salt, pepper, and hemp hearts.
• Add cherry pepper slices on top of avocado
• Drizzle with balsamic glaze.
• Enjoy!

Mushroom Toast

• Spread hummus on top of toast.
• Saute mushrooms with garlic powder and dijon. You can use oil or water for sauteing.
• Add mushrooms on top of toast.
• Spread microgreens over mushrooms.
• Enjoy!

Pesto Toast

• Spread pesto on top of toast.
• Smash white beans and sun-dried tomatoes together.
• Add white beans on top of pesto.
• Add slices of tomatoes on top of beans.
• Top with salt and pepper.
• Enjoy!

Looking for something different to try for breakfast? If you love oatmeal but sometimes want something a little different, then you need to try quinoa porridge. You can dress it up in the same way, but the flavor and texture are different enough to give you a feeling of variety. It is delicious!

I love quinoa porridge because it has such a unique texture and a nutty flavor. When you combine it with a little sweetener and some plant-based milk, it is transformed into delicious warm-your-soul comfort food.

Oatmeal is amazing! And I hope you love it, but if you don’t, try using a different grain (or in this case seed) for your breakfast. Eventually, I am going to try them all, but quinoa was the first on my list because I always have it around!

The biggest trick I learned with quinoa is that you can’t skip rinsing it! If you rinse the quinoa well it changes the flavor completely. Do you ever feel like quinoa has a strong bitter flavor? Rinsing helps take care of that. I promise.

I like to cook the quinoa in the instant pot because it is so easy. But feel free to cook it on the stovetop if that is your jam. There is a great tutorial here. Top it with any toppings that you like. Here I used fresh blueberries and walnuts and I always pour extra milk on top (I forgot to pour the milk before I took the pictures.)

What type of toppings do you like to put on your porridge? Let me know in the comments!

Quinoa Porridge

Delicious breakfast quinoa cooked in the pressure cooker. Perfect recipe for meal prep for the week!

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Total Time: 15 minutes minutes

Author: Chantry Montgomery

Equipment

• Pressure Cooker

Ingredients

• 1 cup white quinoa
• 1 cup almond milk
• pinch salt optional
• 1 teaspoon cinnamon optional
• ½ teaspoon vanilla optional
• 1 teaspoon maple syrup optional

Topping Ideas

• extra milk I always add extra milk after cooking!
• maple syrup or other sweetener
• fresh fruit
• dry fruit
• nuts
• nut butter
• seeds
• coconut
• granola
• chocolate chips

Instructions

• Rinse quinoa well.
• Add quinoa, milk, salt, and cinnamon to instant pot.
• Set instant pot to pressure cook on high for 1 minute.
• Once the instant pot is done cooking, allow it to naturally release the pressure for 5 to 8 minutes.
• Manually release the rest of the pressure and remove lid once the pin drops.
• Add in your sweetener and extra milk.
• Add whatever other toppings you would like.
• Enjoy!

Notes

• You can make a big batch of this on the weekends and heat it up throughout the week or eat it cold if that is your jam.
• You could also use leftover quinoa that has been cooked with water. Just heat it up in a ban with a little bit of milk and enjoy with your favorite toppings!

It’s sweet. It’s rich. It’s caramel-ly. But most importantly, it’s delicious.

I was sitting on my couch the other night and started to crave rice pudding. I found it odd because the last time I’d eaten rice pudding was about 20 years ago. But I could not get the thought of it out of my head. Of course I had to figure out a way to make some!

Most recipes call for milk or cream and an egg. Replacing the milk with plant-milk is easy. And instead of an egg, I used cornstarch. It works like a dream. I am sure that you could also use arrowroot powder but I haven’t tried it. If you do let me know how it goes!

I used a mixture of dates and coconut sugar for the sweetener. Together they create an amazing caramel flavor. It is on the sweet side so feel free to cut down on the amounts if needed.

Because of the dates, you need to blend the sauce ingredient well. Pour the sauce into the pan with the rice and cook it on medium-high heat for about 15 to twenty minutes.

Stir the cornstarch into the remaining half cup of milk. Then pour the mixture into the pudding and cook for another minute or two to thicken.

I have made this on the stovetop with leftover rice. But if you don’t have leftover rice, you can cook some up in the instant pot and finish the pudding on the saute setting once the rice is cooked. I am sure there is another way to do it in the instant pot, but I haven’t played around with it yet. When I do I will for sure let you know.

How do you like to eat your rice pudding? My husband likes raisins in his. I love to add a little extra milk or cashew cream. Yum!

What desserts are iconic from your childhood? Let me know in the comments below!

Easy Caramel Rice Pudding

Deliciously easy rice pudding. Combine dates and coconut sugar for a rich caramel flavor.

5 from 2 votes

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Course: Dessert

Total Time: 20 minutes minutes

Servings: 2

Author: Chantry Montgomery

Equipment

• Blender

Ingredients

• 1 ½ cups cooked white rice
• ½ cup soy milk unsweetened
• 1 tbsp cornstarch
• ¼ cup raisins optional

Sauce Ingredients

• 2 cups soy milk unsweetened
• ¼ cup dates
• ¼ cup coconut sugar
• 1 teaspoon vanilla
• 1 teaspoon cinnamon
• 1 pinch nutmeg

Instructions

• Blend sauce ingredients together until smooth.
• Add sauce and rice to pan and cook on medium high heat for 15 to 20 minutes.
• Stir cornstarch into ½ cup soy milk. Add to rice and cook for a minute or two longer to thicken.
• Enjoy!

Notes

• You can eat this with a little extra milk or cashew cream drizzled on top. Or if you want to have it for breakfast you can add a little non-dairy yogurt.
• If you don't have leftover rice, you can cook ½ cup dried rice in the instant pot, then put the instant pot on the sauté setting and finish the pudding right in the pot!

This creamy cowboy caviar is a delicious twist on a classic recipe. The creaminess comes from a tahini dressing that is a breeze to make. It is a great appetizer to share with a crowd or turn into a weeknight dinner!

WHY YOU'LL LOVE THIS RECIPE

This is a delicious and easy appetizer to serve at a party! And you can make it ahead so you don't have to stress right before your event.

The best thing about this recipe is how versatile it is. Not only is it a delicious dip, but it can also be mixed in with rice or quinoa, served over salad, or mixed in with macaroni noodles. And since it keeps well in the fridge, you can try it more than one way!

INGREDIENTS

The dressing is based on my tahini chipotle ranch. It is one of my favorite dressings for a taco salad!

Tahini is used as the base in the dressing but you could also use cashew butter and it would still be delicious.

I love the taste of the nutritional yeast in this recipe. But if it's not your thing or you don’t have any on hand you can leave it out and your dip will still be delicious!

I use a medium spicy salsa from Costco that we like. You can use whatever your favorite salsa is! Try to use one that isn't too chunky.

There is dry ranch seasoning in the dressing. If you would like to make your own that is dairy-free, check out my vegan ranch seasoning recipe!

HOW TO MAKE CREAMY COWBOY CAVIAR

It is so easy to put this dip together. Cut up your veggies, whip up your dressing and mix everything together!

Add in the avocado after everything else is mixed together and gently stir it in.

Transfer to a clean bowl if you are serving guests.

Garnish with cilantro and enjoy!

TIPS

If you like things a little spicy, our favorite way to eat this is with chipotle tabasco drizzled on top. It’s the best!

This dip stores well so you can easily make it in advance!

If you opt to use frozen corn, put it in a bowl with warm water while you prepare everything else. Then just drain it and mix it right in!

I don’t like the avocado to get mushy so I stir it in gently after everything else. This way it stays nice and chunky!

FAQ

Creamy Cowboy Caviar

Your new favorite dip for game day. Or every day.

5 from 15 votes

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Course: Appetizer

Cuisine: American

Keyword: black beans

Prep Time: 20 minutes minutes

Total Time: 20 minutes minutes

Servings: 6 people

Calories: 385.65kcal

Author: Chantry Montgomery

Ingredients

• 1 can black beans (or 1 ½ cups cooked beans)
• 1 ½ cups corn canned or frozen
• ½ onion diced
• 2 avocados diced
• 1 cup grape tomatoes diced
• 1 red bell pepper diced
• 1 teaspoon chopped cilantro for garnish optional

For The Sauce

• ¼ cup tahini
• 1 tablespoon lemon juice or juice from half a lemon
• 2 tablespoon maple syrup
• 1 teaspoon dry ranch seasoning
• ¼ teaspoon chipotle powder
• ¾ cup salsa
• 2 tablespoon nutritional yeast

Instructions

• Dice your veggies so they are roughly the same size.
• Mis the sauce ingredients together.
• Mix the rest of the ingredients together except for the avocado.
• Pour the sauce over the rest of the ingredients and mix together.
• Gently stir in the avocado.
• Garnish with cilantro.
• Top with chipotle tobasco sauce if using and enjoy!

Notes

• I don't use cilantro unless I already have it on hand. The dip is delicious either way. 
• I mix in the avocados last so that they maintain their shape better.
• You can use bigger tomatoes but I like the way the small ones hold their shape and the texture they give to the dip. 
• Although not necessary, chipotle tobasco sauce takes this dip to the next level! I like to pour it on each bite rather than mix it into the caviar. Yum!

Nutrition

Serving: 1.5cups | Calories: 385.65kcal | Carbohydrates: 34g | Protein: 7.6g | Fat: 12g | Saturated Fat: 1.67g | Polyunsaturated Fat: 3.46g | Monounsaturated Fat: 5.9g | Trans Fat: 0.05g | Sodium: 392.6mg | Potassium: 635.6mg | Fiber: 9.85g | Sugar: 8.67g | Vitamin A: 1329.88IU | Vitamin C: 47.18mg | Calcium: 92.56mg | Iron: 2.5mg

I originally created this chipotle ranch for taco bowls. It is delicious on taco bowls. It is so delicious that I also use it in this bean dip and as a salad dressing. Guys! It is so good! 

It’s also super easy if you have a ranch mix already prepared. Which if you don’t, check out this recipe. It is quick and worth having around. The only other spice I add is the chipotle powder. 

Tahini, syrup, lemon or lime juice. Did I say easy? Thin with water to desired consistency and you are good to go! Yum. 

I usually make a big batch of this recipe for my husband’s salads throughout the week. It thickens in the fridge so when you are ready to eat it you’ll want to thin it out with just a touch more water before serving.

I love to use this recipe as a base for this bean dip. So yummy!

Tahini Chipotle Ranch

A delicious dressing for a taco bowl or salad.

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Course: Dressing, Sauce

Cuisine: American

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 2 people

Author: Chantry Montgomery

Ingredients

• ¼ cup tahini
• ½ lemon juiced
• 2 tablespoon maple syrup
• 1 teaspoon dry ranch mix
• ¼ teaspoon chipotle powder
• water to thin

Instructions

• Mix the first five ingredients together.
• Add in water one tablespoon at a time until you reach your desired consistency.
• Enjoy!

Notes

• Lemon or lime can be used. 
• I generally end up using around 3 to 4 tablespoons of water. If you use to much the flavor will get lost. 

Sometimes, I want cake. 

Sometimes, I want just a little cake.

Sometimes, I want cake fast. 

Sometimes, when I use the word ‘sometimes,’ I am lying. But we don’t need to worry about that right now. Because we have a delicious oil-free mug cake that needs to be made. Like right now.  

I usually mix everything together in a bowl. I don’t get as good results when I mix it in the mug. Then I transfer the mixture to a mug before I cook it. Or honestly, I cook it straight in the bowl. But if I am serving it to guests I will use a mug. It’s just easier to eat it with a handle. Plus there is the fun factor!

The secret to making this cake without eggs or oil is to use applesauce. It works like a charm. 

I make my cakes with sprouted spelt flour, but you could use a gluten-free blend if that is your thing. Let me know how it goes if you do!

I usually top this with some homemade coconut whipped cream and raspberries. And now I am drooling. brb.

Chocolate Mug Cake - Vegan

This mug cake is perfect for when an unexpected craving for chocolate hits. Dairy-free, Oil-free, refined sugar-free, and egg-free. Also, DELICIOUS!

4 from 1 vote

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Course: Dessert

Cuisine: American

Prep Time: 3 minutes minutes

Total Time: 5 minutes minutes

Servings: 1

Author: Chantry Montgomery

Ingredients

• ¼ cup sprouted spelt flour
• 1 tablespoon maple syrup
• 2 tablespoon cacao powder
• ⅛ teaspoon baking soda
• ⅛ teaspoon salt
• 3 tablespoon plant milk I use almond milk but any will do
• 1 ½ tablespoon mashed banana or apple sauce
• ¼ teaspoon vanilla

Instructions

• Mix ingredients together in a bowl.
• Transfer batter to a mug.
• Microwave for 1 minute and 45 seconds.

Notes

• I like to mix my ingredients in a bowl because I find that I can't ever get them to mix as well straight in a mug. You can also microwave your cake straight in the bowl if it is microwave proof. Less dishes!
• Microwaves vary. The instructions are based off of what works well with my microwave. If the time doesn't produce the best results for you, experiment until you find a time that works. 
• This is delicious with some fresh berries or coconut cream (or both) on top!

Let me know how this turns out for you in the comments below!

Comin back at ya with another classic smoothie recipe. Because I know the only thing you need in your life is this Strawberry and Kale Smoothie. Have you jumped on the smoothie train yet? You should. 

I started drinking smoothies for a challenge in one of my nutrition classes in college. Actually, it covered two separate challenges in two different classes. Tricky eh?

In one of my classes, I was supposed to pick out a ‘diet’ book from the grocery store, read it, and analyze it. I needed to analyze the science as well as one of the recipes. 

My other class assignment was to eat a certain amount of vegetables and less meat every day for a few weeks and report on my experience. 

In the diet book that I found there was a recipe for a smoothie that was packed with greens. The book's instructions were to drink one every morning. Also, it had a good amount of the veggies that I needed per day for my other assignment. Win-win! 

We didn’t have a super nice blender at the time so the smoothie was a little chunkier than I like. And the smoothie wasn’t my favorite. It wasn’t bad though so I stuck with it. I would make the smoothie every morning before my husband and I drove to school. 

It took a few days to get used to drinking a cup packed full of greens but after a few days, I started to feel so dang good! After the assignment was over, I stopped drinking the smoothie every morning but soon realized that I missed it and missed how I felt on the days that I had one. 

So I kept drinking smoothies. My husband was drinking them too. We ended up buying a refurbished Vitamix so that we could have smooth smoothies and it was life-changing! 

Fast forward seven years and smoothies are still a staple in our diet. I branched out from the green smoothie that I started with. And now we love to experiment with different flavors. So I am just going to keep throwing smoothie recipes your way! 

If you haven’t been putting greens in your smoothie this Strawberry and Kale Smoothie is a good place to start. My number one tip for putting greens in smoothies is to blend the liquid and the greens (fresh or frozen) until smooth, before adding the other ingredients.  Friends, this is important. Unless you like chewing your greens, which sometimes I honestly don’t mind. But if you want the smoothest of smoothies, blending your greens first helps so much!

You can make this with kale, or any other leafy green. Spinach is a good green to start with if you are just starting out with green smoothies. It has a less mild flavor. I usually buy a big bag of frozen greens from BJ’s. They have an organic kale and spinach mix that I like and blends well.

If you are not into the greens, try my strawberry banana smoothie recipe.

Strawberry and Kale Smoothie

5 from 1 vote

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Course: Breakfast

Cuisine: American

Keyword: Breakfast, Greens, Smoothie

Prep Time: 5 minutes minutes

Total Time: 5 minutes minutes

Servings: 1

Author: Chantry Montgomery

Equipment

• Blender

Ingredients

• 1 cup liquid water or plant milk
• 1 cup kale or a big handful
• 1-3 dates
• 1 banana
• 1 cup frozen strawberries

Instructions

• Blend the liquid and the greens on high until they are blended as possible.
• Add the rest of your ingredients and blend until you reach a smooth consistency.
• Enjoy!

Notes

• Blend the greens with the water before adding anything else. This helps elimate chunks of greens
• Remember to pit the dates before adding them to the blender
• You can use fresh strawberries if your banana is frozen. It is best to have at least one frozen component

These CHICKPEA LETTUCE WRAPS are a dream come true for me. Lettuce wraps are one of my favorite things to order out. Their flavor is amazing. Plus you have the warmth from the filling, the crunch from the lettuce and the juice that almost always runs down to your elbow as you try to eat it. I HAD to try to create a meatless version. I mean. How could I not?

I like to make my filling pretty SPICY. So if you are not into that sort of thing you can easily tone it down by adding less sriracha. We have these with either romaine lettuce or butter lettuce because they hold the filling so well. My favorite though is to use romaine. It has a crispy, refreshing crunch that cuts into the heat from the filling. A beautiful pairing. You could sub in iceberg lettuce as well.

The ingredients aren’t too complicated. I use chickpeas and walnuts for the meat part of the filling. You can use canned or home-cooked chickpeas.

The walnuts are also straight forward. However, I think they taste better after they have been soaked and dehydrated. This process takes all the bitterness out of the walnut. I buy my walnuts in bulk and soak them overnight-night and then dehydrate them. This way they are ready to go whenever I want to use some.  It seems like a lot of work but it’s mostly hands-off. This step is 100% not necessary but trust me when I say it is worth it. 

If walnuts aren’t your thing, or you don’t have them on hand you can easily leave them out. The texture won’t be the same but it will still be delicious!

I also like to add water chestnuts, green onions, regular onion,  and shredded carrots. I make it without the carrots sometimes and it is still delicious. I like the carrots though because they add flavor and a little more moisture. The hardest part about cutting out meat for me is making up for the loss of moisture in recipes. Beans tend to be on the dry side. So I try to help them out where I can. 

To make the chickpea lettuce wraps start by mixing your sauce ingredients together. Set the sauce aside while you prepare the other ingredients. 

In a food processor, pulse your onion and garlic into a coarse chop. Dump the mixture into a heated pan and saute on medium heat until fragrant and translucent. You can also chop them with a knife but you are going to use the food processor anyway for the filling. Might as well keep things simple right?

While the onion and garlic are sauteing, shred your carrot in the food processor and add to the pan.

Next, pulse the nuts in the food processor until you reach a coarse, ground meat-like consistency. You can pulse the chickpeas like I did here but it is easy to turn them into mush. You can also keep the chickpeas whole in the final recipe. Or try mashing them roughly with a fork for a more meat like consistency.

Once your onion, garlic, and carrot mixture is ready, stir two-thirds of your sauce into the pan and warm through.

Then dump in your chickpeas and walnuts. Pulse the water chestnuts in the food processor one or two times, or chop roughly with a knife. You want the pieces to be pretty big or you will lose their crunchiness in the filling. Add the water chestnuts to your filling and you are good to go!

My food processor feels so loved whenever I make this recipe!

Heat your remaining sauce through and serve on the side, along with some chopped green onions, and sesame seeds.

I like to serve these chickpea lettuce wraps with some rice and call it a day! A good day at that. 

Chickpea Lettuce Wraps

A great meatless substitute for your favorite Asian classic!

5 from 5 votes

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Servings: 4

Author: Chantry Montgomery

Ingredients

Filling

• 1 tbsp olive oil
• 3 cloves garlic crushed
• 1 medium onion diced
• 1 carrot shredded
• 1 8 oz can water chestnuts roughly chopped
• salt and pepper to taste
• 1 can chickpeas
• ¼ cup walnuts

Sauce

• 6 tablespoon coconut aminos see notes
• 1.5 tablespoon rice wine vinegar
• 1.5 tablespoon fresh ginger
• 1.5 teaspoon sriracha optional
• 1.5 teaspoon peanut butter
• 1.5 tablespoon coconut sugar
• 1 teaspoon sesame oil
• 1.5 teaspoon red miso

Other

• Lettuce See notes
• 2 green onions sliced, to serve on top
• sesame seeds to serve on top

Instructions

• Saute onion and garlic until fragrant.
• Add the shredded carrot and saute for a couple minutes longer.
• Season to taste.
• Chop walnuts coarsely.
• Mix sauce ingredients together and pour two-thirds over the onion and garlic mixture and heat through
• Add the chickpeas and nuts to the pan and stir into the onions
• Season to taste.
• Roughly chop the water chestnuts and add to the mixture.
• In a separate pan, heat the remaining sauce through to serve on the side.
• Serve with the wedges of romaine lettuce.

Notes

• I love this recipe with coconut aminos. You can use soy sauce but the ratios will be different as it is much saltier.
• I usually serve this with romaine lettuce. You could also use butter lettuce or iceberg lettuce.
• You can use a food processor for everything to save on prep time. Don't overprices the beans or water chestnuts. Bigger chunks give the filling the perfect crunchy texture that will get lost if the pieces are too small. I only do one or two pulses in my food processor. 
• You can use the beans whole or chop them up for a meat like consistency with the walnuts. 

Ranch. Is. The. Answer

Well, in our house ranch and ketchup are both the answer. But lately, I have been wanting all things ranch. Cue the Dry Ranch Mix. I like to make my own so I can control the ingredients. Most premade mixes you can buy have either milk or sugar added to them. They also cost a bit more. But since I know I am going to use it several times I take just a few minutes and whip together enough to last me at least a month. 

I played with different variations and amounts of herbs and spices for quite a while before I landed on this mix that I am in LOVE with. And I am going to tell you a little secret. If you are short on time and don’t have the Dry Ranch Mix already prepared, use equal amounts of onion and garlic powder and two parts parsley. Salt and pepper to taste and you are good to go.

But if you want something more complex and have the time, this mix is where it is at! Make a big batch and it will be ready for the next time you need it.

This recipe is versatile. As long as you have onion and garlic powder as the base you can play with whatever dried or fresh herbs you are in the mood for.

You can use this mix for so many things! I use it to make a dairy-free vegan ranch dressing, a tahini chipotle ranch (my favorite), and roasted veggies. What do you use ranch mix for? Give me all your ideas in the comments below!

Dry Ranch Mix - Dairy-Free, Vegan

Mix up a batch of this dry ranch mix to have on hand whenever you need it. It is perfect for making ranch dressing or as a seasoning for roasting veggies.

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Total Time: 10 minutes minutes

Author: Chantry Montgomery

Ingredients

• 2 tablespoon garlic granules dry
• 2 tablespoon onion granules dry
• 1 tablespoon dill dry
• 2 tablespoon parsley dry
• 1 tablespoon nutritional yeast optional
• 2 teaspoon chives dry
• 1 teaspoon salt
• ½ teaspoon pepper

Instructions

• Mix all ingredients together in a storage container and use as needed.

Notes

This makes just over ½ a cup of dry ranch mix. 

Have you ever heard of a Godwink?

It is a moment in your life that gives you a feeling of reassurance from above. 

Last year, when I was visiting California for my brother-in-law’s wedding, I received a Godwink. I was pregnant and eating meat made me very ill. This was the catalyst for my current diet choices. 

My husband, have I mentioned lately how amazing he is?, was on a mission to find me some food that I could not only eat but would love. He drove me to a vegan restaurant that had great reviews and, after deliberating for much too long, I ordered a Mediterranean salad. 

That salad. I could write odes to that salad. It was one of the best meals I have ever eaten. 

In navigating a new lifestyle, without meat or dairy, discouragement was paramount. But at this moment, I received a Godwink. Like God was telling me that I was going to be okay and would enjoy my new diet. 

I know. Enough about the salad already. But you guys! This (pivotal) moment was when I realized that though I might miss so many things about being a carnivore, veganism was going to also be enjoyable. This moment gave me empowerment. And when you are attempting a big and difficult change in your life, empowerment is pivotal. 

This recipe is in memory of that salad. 

The dressing is a lemon za’atar dressing. Za’atar is a spice blend that I was not familiar with until last year. It is very common in the middle east and is delicious. I ordered this blend off amazon and I love it! It is made with thyme instead of the traditional hyssop though. Next time I will try a more authentic blend and let you know what I think.

My husband doesn’t like lemon as much as I do so when I am making it for the both of us I use less lemon and add some red wine vinegar for the acid. If it is just me though, lemon all the way! 

The other components of the salad are simple enough: Lettuce, grain, avocado, fresh tomato, cucumber, sprouts, pumpkin seeds, kalamata olives, and falafel. The kalamata olives are non-negotiable. They taste amazing with the za’atar and their texture is perfect. I have been making this falafel recipe in my oven and absolutely loving it! Any type of grain can be used. I like the salad best with red quinoa but on the day I took the pictures I had brown rice on hand. Either works well. 

Mediterranean Salad

Lemon za'atar dressing, falafel, and kalamata olives make this salad SO delicious! Prepare some falafel on the weekend for an easy salad all week long.

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Course: Salad

Cuisine: Mediterranean

Prep Time: 10 minutes minutes

Total Time: 10 minutes minutes

Servings: 2

Author: Chantry Montgomery

Ingredients

• 1 handful salad greens
• 1 cup grain
• 4 falafel see notes
• ½ avocado sliced
• ¼ cup diced tomato
• ¼ cup diced cucumber
• ¼ cup sprouts
• 3 tablespoon kalamata olives
• 2 tablespoon pumpkin seeds
• 3 tablespoon sliced red onion optional

Dressing

• 1 lemon juice and zest
• ¼ cup tahini
• ½ tablespoon maple syrup
• 2 teaspoon za'atar seasoning
• 2-3 tablespoon water
• salt and pepper to taste

Instructions

• Mix dressing ingredients together except for water.
• Add water 1 tablespoon at a time until you reach your desired consistency
• Combine salad ingredients.
• Top with dressing and enjoy!

Notes

• If you make the falafel in advance this salad turns into a quick meal! If you don't have any falafel on hand you can easily sub in plain cooked chickpeas for a delicious protein option. 
• Make sure to taste the dressing for saltiness as different companies use different amounts of salt in their blends. Adjust accordingly. 
• If you are not a lemon fan, try subbing in red wine vinegar or another type of vinegar. 

I hope you enjoy this Mediterranean salad as much as I do!

Are there any foods that you have eaten that you consider a godwink? Or that have changed your life in one way or another? Let me know in the comments below!

Roasted veggies are delicious. Ranch is delicious. 

Roasted veggies + Ranch = Delicious. 

It just makes good sense. 

I love roasted veggies. They are easy to make in small batches or big batches. You can vary what vegetables you use. You can swap out what spices you use. Really what is not to love?

After I figured out my favorite mix for ranch seasoning I naturally had to try it on roasted veggies. Because I had to try it on everything! 

It did not disappoint. 

I only recently started experimenting with roasting veggies without oil. It’s totally doable and tastes great. The trick, in my opinion, is a silicone mat. Trust me on this one. Parchment paper works but a silicone mat is magic. The texture on the outside of the vegetables turns out better. Why is that? I don’t know. If you know, please share. 

But don’t let the lack of a silicone mat stop you from making these delicious ranch roasted vegetables!

If you aren’t ready to give up the oil yet, try using a sprayer with good quality oil. It’s a great way to use less, with fabulous results.

Ranch Roasted Vegetables

Roasted vegetables seasoned with a ranch herb mix. Yum!

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Course: Side Dish

Cuisine: American

Keyword: ranch, Veggies

Prep Time: 10 minutes minutes

Cook Time: 30 minutes minutes

Total Time: 40 minutes minutes

Servings: 4 people

Author: Chantry Montgomery

Ingredients

• 4-6 cups Vegetables of choice
• 4 tablespoon Dry ranch mix

Instructions

• Preheat oven to 400 degrees F.
• Cut vegetables into bite-size pieces.
• Toss vegetables in the ranch mix.
• Spread evenly onto a short-rimmed baking-sheet lined with parchment paper or silicone mat.
• Bake for 25-30 minutes.
• Enjoy!

Notes

• You can try steaming starchy vegetables for a few minutes before roasting them. I don't usually do this but it yields a nice result. Don't steam unstarchy vegetables. 
• You can play with the roasting time to your preference. I typically like around 30 minutes
• You can use parchment paper or a silicone mat. I have the best results with the silicone. 

This Strawberry Banana Smoothie with Almond Milk is very nostalgic for me. When I was younger I thought my mom was a little crazy. She LOVED to get milkshakes. I’m pretty sure it was her favorite thing. This, of course, didn’t make her crazy. What I thought was a little strange was that she always got strawberry banana shakes. I remember wondering when I was a kid if she had ever tasted an oreo shake. I mean, who gets strawberry banana when there is oreo?

Fast forward a few years and given the choice, I would still pick oreo. But I have found a place in my heart for her flavor combination of choice.

This is the point where my son would interject and ask me why I am talking about milkshakes on a post about smoothies. He is adorably technical. But if you are wondering the same thing it’s because I don’t think they are that different.

They are both thick cold and delicious drinks. The biggest difference is that you can make one much healthier and more nourishing.

If you love strawberry smoothies, this strawberry peach smoothie is also delicious! We also love this mint chocolate chip smoothie!

This recipe for the strawberry banana smoothie with almond milk is dairy-free. However, the combination of almond milk and frozen bananas gives it such a good flavor that you won’t miss the dairy too much. Also, it’s not as heavy and has less sugar than a milkshake. And, depending on what almond milk you use, the only sugar in the smoothie is from fruit. It’s just a good situation all around.

If you are just venturing into the smoothie world, this Strawberry Banana Smoothie with Almond Milk is a great place to begin. It is simple, kid-friendly, and delicious. Also, drinking it makes you think of your mom. No? Just me?

Once you get the hang of this smoothie (as if it’s something you need to get the hang of…) you can take it in several different directions. It is delicious if you want to add some greens to it. If you want more of a milkshake consistency you can add more frozen banana. If you want less sugar you can decrease the number of dates or take them out entirely. You really can’t go wrong.

The only thing that I would advise against is leaving out the vanilla. You can still enjoy this smoothie sans vanilla but it rounds out the flavors so well. You have two options when it comes to vanilla. You can add vanilla in as a separate ingredient, or you can use almond milk that already has vanilla flavor added to it. Either way, you are good to go.

A note on the bananas. I wrote this recipe using frozen bananas. I love the consistency that they bring to my smoothies. They are what makes it feel like you are almost drinking a milkshake.

A tip for frozen bananas: you don’t have to wait until they are turning brown to freeze them. Also, many people tell you to freeze them in a single layer on a tray before bagging them. I can count on one hand the number of times that I have had room in my freezer to freeze things separately on a tray before bagging them(read: never).

What I like to do is peel my bananas, break them into quarters and throw them in a gallon ziplock. I fill up the ziplock and then put it in the freezer. If they are stuck together when you pull the bag out you can throw it on the floor which breaks them apart pretty easily, and gets a little aggression out.

You can freeze the bananas whole, but you will want to break them into smaller pieces before blending them up. I do this on occasion but it is easier to just quarter them in the beginning.

If you only have fresh bananas and you have an immediate need to get your smoothie on, go ahead and use a fresh banana. Just use less almond milk and you should be good to go.

If you are also using fresh strawberries add some ice. I always recommend using mostly frozen fruit because it creates a better consistency. But if you don’t have any frozen, adding ice will help. If you go this direction, make sure you drink it right away or it will start to taste watery as the ice melts.

My kids love this smoothie. Especially if I serve it in a fun glass.

Strawberry Banana Smoothie with Almond Milk

This is a basic smoothie recipe that is DELICIOUS and should be in everybody's arsenal!

5 from 1 vote

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Author: Chantry Montgomery

Equipment

• Blender

Ingredients

• 1 cup strawberries frozen
• 1 cup almond milk
• 1 banana frozen
• 1-2 dates pitted
• 1 teaspoon vanilla

Instructions

• Blend all ingredients together until creamy and enjoy!

Notes

If you don't have a high speed blender, let the dates soak in the almond milk for a few minutes before adding the rest of the ingredients.

Sun-dried tomatoes are one of my favorite things on this planet. So are mushrooms. So is basil. What I am trying to say is that this recipe is one of my favorite things. Vegan Sun-dried Tomato Pasta. Even saying it makes me happy.

Whenever I run into an overabundance of tomatoes I almost always choose to dehydrate them instead of bottle them. It’s by far my favorite way to eat them. Sometimes I put them in oil, sometimes I don’t. But they are always delicious, and this creamy pasta is a great way to use them.

If you don’t have your own dried tomatoes lying around (yeah, I’m not always that lucky either) they are pretty easy to find at your favorite grocery store. The only thing I want to mention is if you think you don’t like sun-dried tomatoes, the taste can be drastically different between brands. I have run into a couple of brands that I don’t love. So don’t give up on them just try a different brand!

I use cashews to make a creamy base for the dressing of this recipe. Soaking the cashews before blending them helps them to get super creamy.

There are a few options for soaking:

You can soak them for 1-4 hours at room temperature.

You can soak them longer if needed in the refrigerator (I often do this as part of my meal prep). Doing an overnight to 24-hour soak gives the creamiest texture.

You can soak them in very hot water for 10-15 minutes.

Or if you are short on time you can boil them for about ten minutes.

But if I am feeling like upping the protein or saving some money I will use white beans. They work well but they don’t get quite as creamy as cashews.

Part of the joy of sun-dried tomatoes is their chewy texture when you bite into them. It takes just long enough to chew them that the flavor has exactly the right amount of time to entertain your taste buds. I LOVE pairing them with oregano and basil.

I like this pasta best with a good linguini. I’m not saying that I will hunt you down if you decide to use a different type of noodle. I have tried it with several different types of noodles depending on what I have on hand and they all work. But if you can, go with the linguini. The shape and texture compliment the sun-dried tomatoes well.

This recipe is flexible. If you don’t have fresh basil, you can use dried or leave it out. You can leave out the mushrooms if mushrooms aren’t your thing. You can add in other ingredients as well. This pasta would be delicious with added spinach and toasted pine nuts.

There are a few steps to this recipe but I still consider it simple. You can have it all ready in the time that it takes to cook the noodles.

Just put the noodles on to cook and while they are doing their thing start sautéing the onions and garlic. Once the onions and garlic are cooked add all the sauce ingredients together and blend them up.

I like to blend about one-third of the sun-dried tomatoes into the sauce to make sure their flavor spreads throughout the whole dish. If you get sun-dried tomatoes that have been packed in oil it adds a beautiful dimension to the dish. It also prevents your pasta from getting too dry. If you prefer to go oil-free add a splash more almond milk to keep things creamy.

Bonus Tip: When I reheat any type of pasta dish as a leftover, I always add a liquid, like almond milk or water to make sure it doesn’t dry out.

At this point, I like to slice the rest of the sun-dried tomatoes up into long slices to add in at the end. Trust me, having the bigger chunks of sun-dried tomatoes mixed into the pasta is pure happiness.

There is still time left waiting for the pasta to finish cooking, so I slice up some mushrooms to saute before adding everything back to the pan.

Question: does anyone else find slicing mushrooms on a wooden chopping board therapeutic? It helps me chill better than a hot bath and a good book. Seriously, if you ever find me in a tizzy just send me a case of mushrooms and a good knife! I know it’s weird, but we can still be friends, right?

Once the noodles are done cooking you can combine them with the sauce, mushrooms, and sliced sun-dried tomatoes. Throw in some lemon zest and a handful of fresh basil. Finally, top with your favorite vegan parmesan (I like this recipe) and you are ready for a romantic sitcom worthy evening.

My four-year-old could barely wait for me to take pictures of this creamy pasta with sun-dried tomatoes before she dug in! What about you?

Creamy Pasta with Sun-dried Tomatoes

This pasta is Heaven for all sun-dried tomato lovers! Throw in some basil and lemon and enjoy the rest of your day!

5 from 10 votes

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Author: Chantry Montgomery

Ingredients

• 1 pkg whole wheat linguini pasta
• 1 small onion diced
• 2 cloves garlic minced
• 1 teaspoon dried oregano
• 1 pinch red pepper flakes optional
• 1 cup raw cashews soaked overnight
• 1 ½ cup almond milk or other plant milk
• ½ cup sun-dried tomatoes divided and sliced
• zest and juice from one medium lemon
• ¾ cup mushrooms sliced
• ¼ cup vegan parmesan cheese optional
• salt and pepper to taste
• 1 handful fresh basil leaves optional, loosely torn or cut into ribbons

Instructions

• Cook pasta according to package directions. Take off the heat just before they are done cooking
• Saute onions and garlic on medium heat until fragrant and just beginning to brown. Season with oregano and red pepper flakes.
• Combine onions, garlic, soaked cashews, almond milk, half of the sun-dried tomatoes, and lemon juice in a high-speed blender and blend until smooth and creamy.
• Using the same pan that you cooked the onions in, saute the mushrooms until their water has evaporated and they turn a dark reddish-brown.
• Add the remaining sun-dried tomatoes to the pan along with the blended sauce.
• Add the slightly undercooked pasta to finish cooking in the sauce.
• Season with salt and pepper to taste. Don't be shy with the pepper!
• Add the basil, lemon zest, and parmesan cheese
• Stir to combine and enjoy!

I blame this grapefruit pomegranate kale salad on the baby I am growing. A few months ago I started having intense pregnancy cravings for pomegranate seeds. My soon to be angel of a sister-in-law brought me some pomegranates from her tree in California and boy were they satisfying! After that, I started eating one every couple of days just by smacking all of the seeds into a bowl and eating them with a spoon. It was pure heaven.

In an attempt to vary my nutrition a bit more, I put together this grapefruit pomegranate kale salad which stars the pomegranate and a few of her closest friends: grapefruit, coconut, and pecans.  You guys, it’s good. Make it. Eat it. Love it!

Check out this article for detailed instructions on how to deseed a pomegranate

Let me know what you think about this recipe in the comments below!

Grapefruit Pomegranate Kale Salad

This is the perfect salad to take to a winter holiday party or add to your Christmas dinner menu.

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Author: Chantry Montgomery

Ingredients

Salad

• 1 bunch kale
• 2 grapefruits sectioned save the juice
• 1 pomegranate deseeded
• 1.5 cup candied pecans

Dressing

• ¼ cup grapefruit juice
• 3 tablespoon honey or maple syrup
• 1 tablespoon cashew butter
• 1 tablespoon avocado oil
• 2 tablespoon coconut flakes
• 1 pkg fresh mint leaves about ¾ cup packed
• ½ teaspoon ground ginger
• ¼ teaspoon salt

Instructions

• Chop the kale into small pieces
• section the grapefruit and cut into desired size pieces. I cut mine down the middle and use a grapefruit spoon
• Deseed the pomegranate
• Blend dressing ingredients well in a blender until mint is well blended.
• Massage dressing ingredients into kale.
• Add the rest of the ingredients to the salad.
• Enjoy!

Notes

• You can use any pomegranate juice you have leftover from deseeding your pomegranate in the dressing as well as the grapefruit juice. Just make sure it adds up to ¼ cup.
• If your grapefruit is too tart, rest the sections in a bowl with a sprinkle of coconut sugar for a few minutes before you add them to the salad. 

As we passed by the bakery during last week’s adventure through the local grocer, my kids asked for an orange cranberry muffin. I was in the middle of breaking the ‘don’t shop while hungry’ rule—and frankly, I was starving. To make things worse, I’m a total sucker for anything that involves an orange-cranberry combination. I can’t resist the delightfully bright union of sweet and tart flavors. It didn’t take long for me to give in and buy one... for each of us.  They weren’t anything amazing, but they satisfied my craving.

On the drive home, I thought about how perfectly the flavors of orange and cranberry compliment each other, and I wondered if I could enlist the flavor to liven up vegetables instead of always resorting to dessert. Yes, I do think that muffins are a dessert, but that doesn’t stop me from enjoying them for breakfast once in a while! That is how the idea for this Brussels sprout salad was born—and it’s a pretty amazing concoction.

This would be a great salad to take to a barbecue.

If you are not familiar with Brussels sprouts you can read more about them here.

To get started you need to shave all your Brussels sprouts. I know it seems like it is a lot of work but it gives a great texture to the salad and is well worth it.

Start by trimming off the end of the Brussels sprout. When I am eating Brussels sprouts raw I trim more off than I do if I am going to cook them. The end softens when cooked but is pretty tough to eat raw.

Then you cut the Brussels sprout in half lengthwise.

Next, lay each half on the cutting board cut side down and slice the sprout in thin slices similar to shredding cabbage. This is the most time-consuming part I promise!

This would be a good time to toast your almonds. This isn’t a crucial step but I really think it rounds out the salad and gives it more depth. Also, it will keep better.

The dressing is where the orange flavor plays into the salad. The recipe calls for juice and zest from a fresh orange. If you only have orange juice add a little extra in place of the zest to make sure and get a strong orange flavor.

Add the orange juice and white wine vinegar to your mayonnaise.  You could sub in white vinegar or coconut vinegar if you don’t have white wine vinegar. You could also use apple cider vinegar but it might overpower the orange flavor a little bit so use less than what is called for.

Add the spices to the dressing along with the orange zest if using and whisk it together

Add the dressing and the rest of the ingredients to the Brussels sprout salad.

Mix everything together well and enjoy! Because Brussels sprouts are a sturdy green this salad will last a couple of days in the fridge after the dressing is mixed in.

Do you enjoy the pairing of orange and cranberry? What are some of your favorite ways to experience this flavor combination?

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Orange Cranberry Brussels Sprout Salad

A great side dish to accompany any meal!

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Course: Salad

Cuisine: American

Prep Time: 30 minutes minutes

Cook Time: 0 minutes minutes

Total Time: 30 minutes minutes

Servings: 6

Author: Chantry Montgomery

Ingredients

Salad

• 8 cups brussels sprouts shredded, see notes
• 1 ½ cups dried cranberries see notes
• 1 ½ cups almonds sliced and toasted

Dressing

• ¾ cups mayonnaise
• 3 tablespoon orange juice or juice from 1 ½ oranges
• 2 tbsp white wine vinegar
• ¾ teaspoon salt
• ⅓ teaspoon black pepper
• ¾ teaspoon rosemary dried
• ¾ teaspoon garlic powder
• 1 pinch nutmeg fresh ground
• zest from ½ orange optional

Instructions

• Add salad ingredients together
• Mix dressing ingredients together.
• Mix dressing into salad
• Serve!

Notes

• If you don't have brussels sprouts you can use cabbage, brocolli, broccoli slaw, or kale with equally delicious results!
• You can usually find dried cranberries made with applesauce instead of processed sugar at a health food store. 
• This recipe makes enough to feed a crowd. If you are just feeding your family use about half the ingredients.