All posts tagged: cooking for one recipes

Black Bean and Avocado Quesadilla

I adapted this recipe from one of my favorite cookbooks, Crazy Sexy Kitchen by Kris Carr. I LOVE this cookbook and highly recommend it if you’re looking for delicious, inventive vegan recipes. Her books are actually the reason I started skewing my diet towards vegan…I had no idea it could be this delicious! Anyway, this recipe is super simple and so, so delicious! I’ve paired it with a romaine salad tossed with my Mexican dressing hack: I stir non-dairy milk with chipotle veganaise. It’s a great cheat for when you need an easy, quick dressing—I use it all the time on taco salads. Enjoy! M Black Bean and Avocado Quesadilla Prep time: 10 min |  Cook and serve time: 10 min | Ready in: 20 min Yields: 2 servings Ingredients: 1 14-ounce can black beans 1 red bell pepper 1 avocado 1/2 jalapeno pepper 1/2 teaspoon salt 1 cup of cilantro 1 lime 2 cups sliced romaine 2 green onions 4 small corn tortillas 2 tablespoons chipotle veganaise + 1 tablespoon non-dairy milk 2 teaspoons olive oil 4 tablespoons crumbled cotija …

Polenta-Parsnip Bites with Savory Walnut Sauce

A few months ago I made a parsnip-based soup, and I’m pretty sure it was the first time I’d ever had a parsnip. To me, they don’t really taste like anything, but I see that as a good thing. It’s always nice to have a vitamin-, mineral-, and nutrient-rich—yet neutral-tasting—veggie that can be used as a base for building a delicious meal. Kinda like having a blank, healthy canvas! I decided to cook and mash it up with some savory ingredients and plop spoonfuls on top of fried polenta—I’d had a thing of polenta in my cupboard for a couple months that I was determined to use it up. I also wanted to use up the silken tofu from the walnut sauce I made recently, so guess what?—These little bites are also drizzled with the sauce. I just can’t get enough of it. I also had some sunchokes hanging out, so threw them in the dish too, and everything turned out awesome. Hope you like it! M Polenta-Parsnip Bites with Savory Walnut Sauce Two Servings | …

Baked Eggs with Fried Shallots and Spinach (plus a Potato-Sunchoke side)

I recently housesat for a friend who has two horses, several geese, a dog, two cats, and LOTS of chickens. Chickens! You know what that means…an virtually unlimited supply of farm fresh eggs. I mean, look at these things…  An egg dish post was a must. Obviously. And believe it or not, I’d never baked eggs before, so that was an easy decision. Plus, I found the perfectly sized ceramic ramekin in the kitchen that was begging to be a part of the action. I kept things pretty simple…I added a little spinach to the eggs, and just topped them with crispy shallots, letting the eggs be the star alongside some fresh fruit and fried potatoes and sunchokes. The great thing about breakfast is that you don’t really need to do much to it to make it amazing. Breakfast is the best, and this meal is proof. But—real quick—before we get to that, can we just take a moment to acknowledge how sweet this horse is?!  I couldn’t get the other one to pose with …

Squash-Potato Croquettes with Savory Walnut Sauce

I vamoosed gluten a few years ago, and I’ve been VERY into potatoes ever since. Not like heaping piles of potatoes all the time, but just small amounts worked into meals here and there to give them a little umph and substance when I need a dose of comfort in my food. I try to keep them paired with veggies, so for this meal I’m mixing them with squash and serving them as cooked croquettes over watercress. I’m very happy with how this recipe came out, and the savory walnut sauce kind of puts a twinkle in my eye. So. Good. Hope you like! M Squash-Potato Croquettes on Watercress Two Servings | Vegan, Gluten-Free Prep time: 1 hour |  Cook and serve time: 10 min Ingredients: Croquettes: 2 small yellow squash 1 teaspoon tarragon 1/2 teaspoon salt 1/8 teaspoon of lavender 3 cloves garlic 1/4 cup quinoa 1 tablespoon olive oil 1 bunch watercress 2 medium red potatoes Savory walnut sauce: 1/3 cup non-dairy milk 1/3 cup walnuts 1/4 cup tofu 1/2 teaspoon tarragon 1/4 teaspoon salt 2 cloves …

Arugula Salad with Crispy Quinoa and Steamed Artichoke

One of the top five best things I’ve discovered in the past month? Crispy quinoa. I wanted to make a meal of a steamed artichoke, but veggies on top of veggies just didn’t sound exciting enough for me. I was pretty sure an artichoke next to a green salad was not going to fill me up. So, I thought of quinoa and how nicely it had crisped up for some Black Bean Quinoa Cakes I’d made recently, and figured I’d give pan-frying it on its own a shot. Worked like a charm! Now I have a salad topping option that crunches like a crouton, but is actually a great source of protein. What miracle is this?! Hope you enjoy! M Artichoke and Arugula Salad with Crispy Quinoa Single Serving | Vegan, Gluten-Free Prep time: 25 min  |  Cook and serve time: 25-40 min Ingredients: 4 tablespoons olive oil 1/2 lemon 1/4 teaspoons salt, divided 2 cloves garlic 2 tablespoon pine nuts 2 cups arugula 1/4 cup quinoa 1 tablespoon nutritional yeast (optional) 1 artichoke 2 tablespoons cashew cream (or mayo …