Avocado Black Bean Quesadillas

Crispy quesadillas filled with beans, sautéed onions, bell pepper, avocado and lots of cheese. These avocado black bean quesadillas are filling and make a great vegetarian meal too!

INGREDIENTS

• 1/2 onion sliced
• 1/2 bell pepper sliced
• 1 tablespoon olive oil
• 1/2 cup black beans drained
• 1 tablespoon taco seasoning
• 4 medium soft flour tortillas
• 2 avocados peeled, halved, seeded and sliced
• 1/4 cup minced cilantro
• 1 lime cut in half
• 1 cup light Mexican Cheddar or mozzarella cheese
• oil or cooking spray for grilling

INSTRUCTIONS

1. In a medium pan over medium-high heat, saute onion and bell pepper in 1 tablespoon oil for 2-3 minutes or until tender. Add the black beans and taco seasoning. Cook for another minute. Transfer mixture into a small bowl and set aside.
2. Rinse and wipe down pan and return to heat. Drizzle with a light layer of oil or spray with cooking spray.
3. In a small bowl, lightly mash the avocados with a fork. Stir in cilantro and juice of 1/2 lime, season with salt and pepper to taste. Spread a quarter of mashed avocado onto half of a tortilla. Top with bean mixture and 1/4th cup of cheese. Fold the tortilla closed over the veggies. Repeat until all tortillas are filled and all fillings are used.
4. Cook on medium-high heat for 2-3 minutes per side or until the outside is crispy and cheese has fully melted. Serve with your favorite salsa or sour-cream, Enjoy!
   
   Source: Avocado Black Bean Quesadillas

Grandma's Baked Eggplant Parmesan

My grandmother's easy Baked Eggplant Parmesan is a delicious vegetarian dinner that only requires 15 minutes of prep!  This recipe simplifies the classic Italian dish for a quick-prep, kid-friendly weeknight meal!

INGREDIENTS

• 3 tablespoons melted butter
• ½ cup corn flake crumbs
• ¼ cup grated Parmesan cheese
• ½ teaspoon salt
• Dash of pepper
• 1 small eggplant
• 1 egg beaten
• 1 cup marinara sauce
• 2 ounces 1/2 cup shredded mozzarella cheese

INSTRUCTIONS

1. Preheat oven to 400F (200C).
2. Pour melted butter into a 11 x 7-inch baking dish. Set aside.
3. Place egg in a shallow dish. Set aside.
4. In a separate shallow dish, combine corn flake crumbs, Parmesan cheese, salt and pepper. Set aside.
   
   Please visit Grandma's Baked Eggplant Parmesan for full instructions

Creamy Mushroom and Spinach Gnocchi

This creamy mushroom and spinach gnocchi is a restaurant-worthy dinner made in one pan and ready in less than 30 minutes! White wine and parmesan cheese make this sauce extra amazing.

If you looked up “comfort food” in the dictionary, this recipe really should be the example given. The pillowy gnocchi and the garlicky white wine parmesan cream sauce… omg.

It’s not like I post things on this blog that I don’t recommend, but sometimes I make something that I really want to repeat over and over. This is one of those times.

INGREDIENTS

• 1 tablespoon olive oil
• 1/2 medium onion chopped
• 12 ounces portobello mushrooms chopped
• 2-3 cloves garlic minced
• 3 dashes Italian seasoning
• 1 heaping teaspoon Dijon mustard
• 1/3 cup dry white wine
• 1 cup heavy/whipping cream
• 1 pound uncooked potato gnocchi
• 1 generous handful baby spinach
• 1/2 cup freshly grated parmesan cheese
• Salt & pepper to taste
• Fresh parsley chopped, to taste

INSTRUCTIONS

1. Add the olive oil to a skillet on medium high heat. Add the onion and sauté for 5 minutes, stirring occasionally. It's ok if it becomes lightly browned.
2. Add the mushrooms, garlic, and Italian seasoning. Continue to cook, stirring occasionally, for another 5 minutes.
3. Stir in the Dijon mustard and white wine. Let it bubble for a minute or so.
4. Add the cream and gnocchi. Wait until it starts to bubble again, then cover the pan and reduce the heat to medium-low. Cook for 3 minutes.
   
   Please visit Creamy Mushroom and Spinach Gnocchi for full instructions

Avocado Egg Rolls With Sweet Chili Sauce

These avocado egg rolls are fried to crispy perfection and served with a tasty sweet chili sauce. This recipe is my recreation of their avocado egg rolls using as few ingredients as possible; all you need are egg roll wrappers, avocados, tomato, and oil for frying. I’ve also included one of my favorite sauces to date: a red sriracha-based dipping sauce that’s both spicy and sweet with a sticky texture.

INGREDIENTS

• 10 egg roll wrappers
• 3 avocados peeled and pitted
• 1 roma tomato diced
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• canola oil for frying

For the sweet chili sauce

• 4 tablespoons sriracha
• 2 tablespoons white sugar
• 1 tablespoon rice vinegar
• 1 tablespoon sesame oil

INSTRUCTIONS

1. Add avocados, tomato, salt, and pepper to a mixing bowl. Mash the avocados to a chunky consistency and stir to combine the ingredients. This will become the egg roll filling.
2. Lay out the egg roll wrappers and a small bowl of water. Distribute the egg roll filling among the wrappers, scooping them onto the bottom third of each wrapper. Taking one wrapper at a time, use a finger to brush water along its four edges. Fold up a corner over the filling, then the sides, and then roll it up. Dab the last fold with more water to seal. Repeat for all other wrappers.
   
   Please visit Avocado Egg Rolls With Sweet Chili Sauce for full instructions.

Chunky Portabella Veggie Burgers

These burgers just came together beautifully. I knew the best bet to really get these to stick together with as little filler (bread crumbs) as possible was to mash half of the beans.  That really helps to bind the stuff together without adding a lot of bread crumbs making it then almost meatloaf-like.

INGREDIENTS

• 2 cups portabella mushrooms, cubed (smaller pieces); gills removed *see note about sauteing first.
• 2 cups cooked black beans, rinsed and divided
• 1 cup minced broccoli, fresh only
• 1/2 cup red onion, minced
• 3 XL eggs, beaten
• 1/2 cup plus 2 Tbl Panko or Gluten Free Panko
• 1 Tbl Montreal Steak Seasoning
• 1 Tbl Worcestershire *for full vegetarian style use one that does not contain anchovies
• 2 Tbl minced garlic
• 3/4 cup fresh grated Parmesan *Look for vegetarian or vegan Parmesan cheese if you do not eat animal products
• Olive oil

INSTRUCTIONS

1. In a large bowl add 1 cup of black beans and mash with a masher (chunks are OK).
2. Next, add in the mushrooms (preferred sauteed), the rest of the beans, broccoli, garlic, onion, Worcestershire and steak seasoning.
3. Mix just until coated.
4. Add in the eggs, cheese and bread crumbs and mix gently with a large spoon until the mixture is combined.
5. Set aside while you place a medium non-stick pan over medium heat and add in 2 Tbl of oil
   
   Please visit Chunky Portabella Veggie Burgers for full instructions.

Fresh Veggie Rolls with Peanut Ginger Sauce

I love this fresh veggie rolls with peanut ginger sauce recipe because you can throw all kinds of things in there and it will still taste delicious. The hardest part of this recipe is the rolling. However, if you’ve ever made a burrito then you know exactly what to do.

INGREDIENTS

Fresh Veggie Rolls

• 1 avocado, sliced
• 1 medium carrot, peeled and sliced into 1/4" matchsticks
• 1/2 cucumber, peeled and sliced into 1/4" matchsticks
• 1 small head of lettuce, inner leaves only (I used red leaf)
• 8 rice paper sheets, round
• 8 ounces of rice noodles or soba noodles

Peanut Ginger Sauce

• 1/3 cup water
• 3 tbsp peanut butter
• 2 tbsp soy sauce or amino acids
• 1 tsp sugar
• 1/4 tsp ground ginger
• 1/8 tsp red pepper flakes
• 1 garlic clove, minced

INSTRUCTIONS

1. Cook rice noodles according to package (most you soak in hot water for 6-8 minutes). Then rinse under cold water and set aside.
2. In a small saucepan, add all peanut sauce ingredients and stir until combined and thickened over medium heat; approximately 5 minutes. Set aside.
3. Chop all vegetables and set aside.
4. In a large, wide bowl, fill halfway with warm water. Place a clean towel onto a flat surface next to the water bowl and make sure all of your cut vegetables and rice noodles are within reach.
   
   Please visit Fresh Veggie Rolls with Peanut Ginger Sauce for full instructions.

Taco Vegetarian Lettuce Wraps

Taco vegetarian lettuce wraps with quinoa and black beans put a tasty spin on tacos that will actually keep you full with 16 grams of protein per serving!

INGREDIENTS

• 1/2 cup quinoa
• 3 ears of corn, shucked (or 1 cup frozen)
• 1 15 oz. can black beans
• 1/2 Tbsp. coconut oil
• 2 bell peppers, seeded and chopped
• 1 cup chopped onion
• 1 1/2 tsp. minced garlic
• 1/2 lb. mushrooms, washed and sliced
• 1/2 tsp. salt
• 1 1/2 tsp. chili powder
• 1/2 tsp. paprika
• 1 tsp. ground cumin
• 1/4 cup chopped cilantro, split in half
• 3/4 cup salsa
• 1 cup finely shredded cheddar cheese
• 1 head of lettuce (I like butter leaf), washed and leaves separated
• 1 avocado, diced

INSTRUCTIONS

1. Bring a pot of water to a boil over high heat. 
2. Rinse quinoa and add to pot. After quinoa has boiled for about 5 minutes, add corn cobs. Continue boiling for another 10 minutes until both quinoa and corn are fully cooked (if using frozen corn just hold off and add it with the peppers).
3. Remove from heat and pull out corn cobs. Drain quinoa and set aside. Use a sharp knife to scrape the corn kernels off of the corn cobs.
4. While quinoa and corn cook, melt coconut oil over high heat. Add onions and bell pepper and sauté until peppers start to brown.
   
   Please visit Taco Vegetarian Lettuce Wraps for full instructions.

Broccoli Cheddar Baked Potatoes

They might not be the prettiest things in the world (I won’t even say what my boyfriend said they looked like), but who cares? We’re talking about CHEESE SAUCE. A really easy cheese sauce, chock full of broccoli (so you can feel good about yourself) poured over perfect crispy-skin baked potatoes. These Broccoli Cheddar Baked Potatoes are, IMHO, the perfect half way point between comfort food and good-for-you food. I like compromise.

INGREDIENTS

Baked Potatoes

• 4 russet potatoes (2 lb. total) 
• 1 Tbsp olive oil 
• Salt 

Broccoli Cheese Sauce

• 1/2 lb frozen broccoli florets 
• 3 Tbsp butter 
• 3 Tbsp all-purpose flour 
• 3 cups whole milk 
• 1/2 tsp salt 
• 1/4 tsp garlic powder 
• 6 oz medium cheddar, shredded 

INSTRUCTIONS

1. Preheat the oven to 400ºF. Take the broccoli out of the freezer and allow it to thaw as the potatoes bake. Once thawed, roughly chop the broccoli into small pieces and then set aside until ready to use.
2. Wash the potatoes well, then dry with paper towel or a clean dish towel. Use a fork to prick several holes in the skin of each potato. Pour the olive oil into a small dish, then use your hands to coat each potato in oil. Place the oil coated potatoes on a baking sheet, and season generously with salt. Bake the potatoes for 45-60 minutes, or until tender all the way through.
3. Towards the end of the baking time, begin to prepare the cheese sauce. Add the butter and flour to a medium sauce pot, then place the pot over a medium flame. Whisk the butter and flour together as they melt. Allow the mixture to begin to bubble and foam, whisking continuously. Continue to cook for one minute to remove the raw flour flavor, but do not let the flour begin to brown.
4. Please visit Broccoli Cheddar Baked Potatoes for full instructions

VEGAN BANANA BREAD WITH WALNUTS

Super moist Vegân Bânânâ Breâd recipe - egg ând dâiry free. â few simple ingredients bring this recipe together. Don't let those ripe bânânâs go to wâste!

15 min

PREP TIME

30 min

COOK TIME

45 min

TOTâL TIME

YIELDS 1 LOâF OR 3 MINI LOâVES

âuthor: WYGYP

 

INGREDIENTS

4 ripe orgânic bânânâs* (âbout 14-15oz or 390g peeled)

1 ând 1/2 cups orgânic âll purpose flour

1 ând 1/2 teâspoon bâking powder

1/2 teâspoon bâking sodâ

â pinch of nutmeg

â pinch of sâlt

1/3 cup coconut sugâr, or orgânic brown sugâr

1/4 cup refined coconut oil, melted

3 Tâblespoons chopped wâlnut pieces

For full instructions you cân go to : https://www.whereyougetyourprotein.com

HONEY GARLIC BAKED CAULIFLOWER

HONEY GäRLIC BäKED CäULIFLOWER

INGREDIENTS:

1 smäll heäd of cäuliflower, cut into bite sized florets

2 cups pänko breäd crumbs (I use these)

cooking oil spräy

2 lärge eggs, whisked

2 scällions, finely sliced

FOR THE SäUCE: (DOUBLE IF NEEDED, SEE NOTES)

6 tbsp honey

4 gärlic cloves, minced

1 tsp onion powder

6 tbsp wäter + 2 tsp cornstärch

1 1/2 tbsp low sodium soy säuce

1/2 tbsp srirächä säuce

For full instructions you cân go to : https://kirbiecravings.com

NO-BAKE VANILLA BEAN CHEESECAKE WITH CHOCOLATE GANACHE (GLUTEN FREE, PALEO + VEGAN)

No-Bâke Vânillâ Beân Cheesecâke with Chocolâte Gânâche (Gluten Free, Pâleo + Vegân)

 Prep Time 30 minutes

 Cook Time 4 hours

 Totâl Time 4 hours 30 minutes

 Servings 10 slices

 Câlories 344 kcâl

 âuthor Râchel Conners

Ingredients

• For the grâhâm crâcker crust
• ½ cup râw wâlnuts
• ½ cup âlmond flour
• 2 pitted dâtes
• 2 tâblespoons coconut oil
• 1 teâspoon cinnâmon
• ¼ teâspoon kosher sâlt

For the cheesecâke

• 2 cups râw câshews soâked in cold for ât leâst six hours or preferâbly overnight (see Notes)
• ½ cup cânned coconut milk shâken
• ¼ cup coconut oil melted ând cooled (use refined coconut oil if you wânt no coconut flâvor)
• ⅓ cup pure mâple syrup
• 2 tâblespoons fresh lemon juice
• 1 tâblespoon vânillâ extrâct or 1 teâspoon vânillâ beân powder

For the chocolâte gânâche

• 3 oz. dârk chocolâte I used 72%
• 1/3 cup cânned coconut milk

INSTRUCTIONS

For full instructions you cân go to : https://www.bakerita.com

DARK CHOCOLATE STRAWBERRY OVERNIGHT OATS

PREP TIME 5 MINSCOOK TIME 3 HOURSTOTâL TIME 3 HRS 5 MINS

YIELDS 1

INGREDIENTS

• 1/2 cup old fâshioned oâtmeâl
• 3/4 cup unsweetened vânillâ âlmond milk (âny milk will work)
• 1 tâblespoon chiâ seeds
• 1 tâblespoon câcâo powder
• 1/3 cup sliced strâwberries
• 2 tâblespoons dârk chocolâte chips

INSTRUCTIONS

For full instructions you cân go to : http://rachlmansfield.com

Peanut Butter Rice Krispies Treats (Dairy-Free)

Peânut Butter Rice Krispies Treâts

 Prep Time 15 minutes

 Totâl Time 30 minutes

 Servings 12

Ingredients

• 1 cup Crunchy Peânut Butter
• 6 tbsp Honey
• 1/8 tsp Sâlt
• 3 cups Rice Krispies
• 1 1/2 cups Melted Vegân Chocolâte Chips

INSTRUCTIONS

For full instructions you cân go to : https://www.bakingyouhappier.com

Quinoa Stuffed Bell Peppers

Loaded with protein, veggies and healthy grains, these stuffed bell peppers will provide the nutrition that you need for a healthy, balanced meal! Stuffed bell peppers have been on my bucket list for at least a year and I’m so glad to finally cross it off my list.

Using leftover ingredients, I created a southwest quinoa mixture loaded with corn, beans, tomatoes, green chilis for a bit of heat and cheesy pepper-jack-feta goodness. It’s incredibly filling and hearty, making it the perfect vegetarian option for Meatless Monday or any other day of the week!

INGREDIENTS

• 3 cups cooked quinoa
• 1 (4-ounce) can green chiles
• 1 cup corn kernels
• 1/2 cup canned black beans, drained and rinsed
• 1/2 cup petite diced tomatoes
• 1/2 cup shredded pepper jack cheese
• 1/4 cup crumbled feta cheese
• 3 tablespoons chopped fresh cilantro leaves
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon chili powder, or more to taste
• Kosher salt and freshly ground black pepper, to taste
• 6 bell peppers, tops cut, stemmed and seeded

INSTRUCTIONS

1. Preheat oven to 350 degrees F. Line a 9×13 baking dish with parchment paper.
2. In a large bowl, combine quinoa, green chiles, corn, beans, tomatoes, cheeses, cilantro, cumin, garlic, onion and chili powder, salt and pepper, to taste.
3. Spoon the filling into each bell pepper cavity. Place on prepared baking dish, cavity side up, and bake until the peppers are tender and the filling is heated through, about 25-30 minutes.
4. Please visit Quinoa Stuffed Bell Peppers for full instructions.

Rainbow Vegetarian Pad Thai with Peanuts and Basil

Fast and easy? Adaptable? Simple? Delicious? That’s this vegetarian pad thai. Let’s talk about how to make this Pad Thai, because it’s so easy. More like I’ll show you with pictures because I talk too much, always.

One thing I should note real quick that the really fun thing about this recipe is spiralizing the veggies. You don’t need-need-need a spiralizer – you can use a peeler or just cut the veggies into thin strips – but man oh man, that thing is fun to use.

And with a swirl of the spiralizer, a shake of the sauce jar, and tong-toss of the noodles in the pan, you’ve got yourself one YUMMMMMY plate of Rainbow Vegetarian Pad Thai.

INGREDIENTS

• 4 ounces brown rice noodles (you can get stir-fry type noodles or Pad Thai noodles – and usually that’s half a box)
• 1 zucchini
• 1 red pepper
• half a yellow onion
• 2 carrots
• 2 tablespoons oil
• 1 egg, beaten
• 1/2 cup peanuts, chopped
• 1/2 cup fresh herbs like cilantro, green onions, and basil, chopped

For the sauce : 

1. 3 tablespoons fish sauce or vegan fish sauce substitute
2. 3 tablespoons brown sugar (or sub another sweetener)
3. 3 tablespoons chicken or vegetable broth
4. 2 tablespoons white vinegar
5. 1 tablespoon soy sauce
6. 1 teaspoon chili paste (sambal oelek)

INSTRUCTIONS

1. Place the uncooked noodles in a bowl of cold water to soak.
2. Spiralize the zucchini, red pepper, and onion into noodle-like shapes. Cut the carrots into very small pieces (or spiralize them, too, if they’re big enough).
3. Shake up the sauce ingredients in a jar.
4. Heat a tablespoon of oil over medium high heat. Add the veggies – stir fry with tongs for 2-3 minutes or until tender-crisp (if they are not spiralized, they might need longer). Be careful not to overcook them – they’ll get soggy and heavy. Transfer to a dish and set aside.
5. Please visit Rainbow Vegetarian Pad Thai with Peanuts and Basil for full instructions.

Southwest Tortellini Pasta Salad

A fresh and easy southwest tortellini pasta salad that can be made in less than 30 minutes! It’s loaded with veggies and protein and coated in a deliciously simple and healthy southwest dressing. 

This is one of the healthier meals I like to feed my kids. They LOVE it, and I love that it’s loaded with veggies and good protein from the beans. The dressing is pretty mild–definitely not too spicy for my family. If you do want to add a little “heat” to the dressing you could add some Valentina hot sauce.

INGREDIENTS

• 20 oz package three cheese refrigerated tortellini
• 1 cup corn fresh from 1 ear of cooked corn, canned or frozen corn
• 1 can black beans rinsed and drained
• 1 red bell pepper chopped
• 1 avocado chopped
• 1 1/2 cups cherry tomatoes halved
• 1/4 cup chopped red onion
• 1/4 cup chopped fresh cilantro

Dressing:

• 3 Tbsp olive oil
• Juice from 2 fresh limes
• 2 Tbsp rice vinegar
• 1 clove garlic minced
• 1 tsp EACH sugar, chili powder, cumin
• salt and pepper to taste

INSTRUCTIONS

1. Cook the tortellini according to package instructions. Drain and rinse with cold water.
2. Add tortellini to a large bowl. Add cooked corn, black beans, bell pepper, avocado, cherry tomatoes, onion, and cilantro.
3. Combine all of the dressing ingredients in a resealable jar. Shake until combined. Pour desired amount of dressing (you may not want to use it all) over the pasta and toss to coat.
4. Please visit Southwest Tortellini Pasta Salad for full instructions.

Cheesy Garlic Parmesan Spinach Spaghetti Squash

Aiming to eat more veggies? This Cheesy Garlic Parmesan Spinach Spaghetti Squash recipe packs an entire package of spinach swirled with an easy cheesy cream sauce.

Mouthful of a title. Mouthful of deliciousness! Okay that was excessively cheesy, even for me! My apologies. Please forgive me and make this easy cheesy stuffed squash the second you step foot in the kitchen. Pretty please? With Parmesan on top!

INGREDIENTS

• 1 medium spaghetti squash
• 2.5 TBSP minced garlic
• 1 tsp olive or avocado oil
• 5 oz fresh spinach, chopped
• 1/2 cup cream
• 1 TBSP cream cheese (optional but deeeelish!)
• 1/2 cup freshly grated parmesan cheese, plus extra for topping
• salt and pepper, to taste
• grated or sliced mozzarella for topping, to taste

INSTRUCTIONS

1. Pre-heat oven to 400 degrees F.
2. Slice your spaghetti squash in half lengthwise and scoop out the seeds.
3. For easy cutting, feel free to stick your squash in the microwave to soften it up just a tad. Pierce it a few times with a knife (to help vent so it doesn't burst) and cook for for 3-5 minutes. The knife slides through way easier this way! Smaller squash will need about 3 minutes while larger ones will be good to go at 4-5 min.
4. Next grab a lipped baking sheet or a rimmed baking dish.
5. Rub the cut side of the squash with a teeny bit of olive oil and place on your baking dish/sheet and roast face-down for about 40 minutes, or until tender and easily pierced with a fork. Cooking time will vary a bit depending on the size of your squash, and larger squash will need to roast a bit longer to tenderize. Once ready, the once rock-hard exterior of the squash will be visibly softened with a tender interior.
6. Please visit Cheesy Garlic Parmesan Spinach Spaghetti Squash for full instructions.

Vegetarian Lentil Tortilla Soup

This uber easy and crazy flavorful Vegetarian Lentil Tortilla Soup can be made in a pressure cooker, slow cooker, or on the stove – game on!

This easy peasy recipe yields 6 cups of deliciousness. That’s enough for 6 side-dish sized servings or 3 big bowls! Pair it with your favorite Mexican main (anything from tacos to enchiladas to burritos) or a fresh salad for a delicious dinner that won’t disappoint.

INGREDIENTS

• 1 cup diced onion
• 1 tsp avocado oil or olive oil
• 1 bell pepper, diced
• 1 jalapeno pepper, diced
• 2.5 cups vegetable broth (or chicken broth)
• 1 can (14-15 oz) tomato sauce or crushed tomatoes, extra to taste
• 1/2 cup salsa verde (or your favorite salsa!)
• 1 TBSP tomato paste
• 1 (15 oz) can black beans, drained + rinsed
• 1 (15 oz) can pinto  beans, drained + rinsed
• 1 cup corn (fresh, canned, or frozen)
• 3/4 cup dried red lentils
• 1/2 tsp chili powder
• 1/2 tsp garlic powder
• 1/2 tsp cumin
• 1/4 tsp cayenne pepper
• 1/4-1/2 cup heavy cream* (optional - see notes)
• salt and pepper to taste

Pile on the toppings!

• crushed tortilla chips - my favorite!
• shredded cheddar  or mex-blend cheese
• sliced or diced jalapeños
• chopped red onion
• fresh pico de gallo or salsa
• sliced avocado
• fresh cilantro
• sour cream or greek yogurt

INSTRUCTIONS

1. Below are the electric pressure cooker and slow cooker instructions, see blog post below for directions to make this bad boy on the stove.
2. First, chop your veggies and measure out the ingredients. 
3. Next add everything but the heavy cream your toppings.
4. This includes bell pepper, jalapeño, corn, lentils, black beans, pinto beans, broth, tomato sauce, tomato paste, salsa verde, and all your herbs + spices. Toss them in and set IP to high pressure for 15 minutes. Walk away; FREEDOM!
5. Allow natural pressure release.
6. Please visit Vegetarian Lentil Tortilla Soup for full instructions.

Sweet and Spicy Baked Cauliflower

This sweet and spicy roasted cauliflower recipe is the perfect oven roasted side dish. Toss it on a sheet pan and it’s ready in no time! It’s vegan and gluten free, and it’s great for adding to meal prep!

I was having a hard time deciding what recipe to share before we leave to go camping over the weekend. But then I started thinking of the soon-to-be new parents and how pressed-for-time they will be. This recipe is a game-changer and a life-saver. (Too many hyphens in one sentence? Nah.)

This sweet and spicy cauliflower is one of those recipes you can keep on hand, in the back of your mind. When you see cauliflower on sale. When you have cauliflower that’s on the verge of going bad. Or when you have a mixture of random vegetables in the fridge and you need a solution right now – this is the kind of recipe that saves your ass at hangry dinnertime.

INGREDIENTS

• 4 cups cauliflower florets
• 2 Tablespoons maple syrup
• 2 Tablespoon sriracha
• 2 Tablespoons olive oil
• 1/2 Tablespoon tamari or soy sauce
• 1/2 teaspoon black pepper

INSTRUCTIONS

1. Preheat oven to 400º. Line a baking sheet with parchment paper.
2. In a large bowl (or a Ziplock bag) combine cauliflower and other ingredients – maple syrup, sriracha, olive oil, tamari, and pepper. Mix until the cauliflower is well coated.
3. Pour the cauliflower onto the baking sheet and place in the oven. Be sure to give the cauliflower “room to breathe.” If the baking sheet is over-crowded, the cauliflower will “steam” and it won’t cook right. If you need to, divide it between 2 baking sheets.
4. Please visit Sweet and Spicy Baked Cauliflower for full instructions.

Black Bean Stuffed Peppers

These Black Bean Stuffed Peppers are filled with rice, black beans, onions, and Mexican spices. They are low carb, gluten free, and make a delicious meatless meal! Can y’all believe that March is almost halfway over?! Where has the time gone? And considering my birthday is coming up on Monday and I will be 29… again, seriously, WHERE HAS THE TIME GONE?!

My birthday is on Monday, and then mine and my husband’s anniversary is on St. Patrick’s Day. So I guess I should say that March is more of a busy month in terms of CAKE. Yes, we don’t necessarily do very much, but more so eat lots of cake. Every celebratory day deserves a cake, right?! RIGHT!

Well, with all of the cake-eatin’ going on around here, I gotta try to lighten-up our other meals in order to compensate. These Black Bean Stuffed Peppers are a great way to do that, and they make a great option for meatless Monday.

INGREDIENTS

• 4 Bell Peppers (any color, I used red and green)
• 1 TB butter or olive oil
• ½ cup onion, diced
• 2 cloves garlic, minced
• 1 tsp cumin
• ½ tsp chili powder
• ½ tsp garlic salt
• 1 (15 oz) can black beans, drained and rinsed
• ¼ cup cilantro, chopped
• ¾ cup salsa
• 1 cup cooked rice (I used brown rice)
• 1 cup shredded Mexican cheese

INSTRUCTIONS

1. Preheat oven to 350 degrees.
2. Remove tops from peppers and scrape out membranes and seeds. Set aside.
3. Melt butter in skillet over medium heat and add onions. Cook until soft, about 5 minutes. Add in garlic and cook for 1 additional minute.
4. Stir in black beans, cumin, chili powder, and garlic salt. Using the back of a fork, mash up about half of the black beans. Add in cilantro and salsa and cook for 2 more minutes. Remove from heat and stir in cooked rice.
5. Please visit Black Bean Stuffed Peppers for full instructions.