All posts tagged: dinner 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 …

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 …

Black Bean Burritos

Happy Thursday, everyone! Today’s recipe is something you can make for dinner tonight, or whip up and throw in the freezer to have handy on those days when time is scarce. Every once in a while when I’m in a hurry I will grab a frozen burrito from the grocery store, but I have yet to ever be fully satisfied by one. Frozen burritos always seem to be heavy on the tortilla (they’re always so bready and thick, right??) and light on the filling—which is usually pretty one-dimensional to start off with, and always missing a respectable dose of vegetables. Plus, I always want a sauce on top, but of course, that’s not really part of the deal. So, those were all the problems I was out to conquer with this recipe, and I think I’ve done it. These burritos can go straight from the freezer to the oven, and the sauce can be defrosted on the stove top in just minutes. And they will kick some serious grocery store freezer burrito ass, I promise. If you …

Linguine with Asparagus

I’ve been very into spring pastas the last few weeks, mostly because I’ve discovered some gluten-free pastas that are so, so good. Sometimes gluten-free noodles can be really mealy and stick to each other like glue, but with Bionaturae and Jovial, you’d never know anything was “missing.” I nixed gluten a couple of years ago because I kept hearing that it helped with migraines and headaches, which were a regular part of my life. And while it’s definitely not for everyone, going gluten-free has been life-changing for me. I lost about ten pounds, as well as a hazy veil hanging over my eyes that I never even knew existed until it was gone. So pasta was out for a while, but ever since I discovered gluten-free noodles that actually taste normal, I’ve been a pasta recipe-creating machine. This post is the latest and greatest. Enjoy! Linguine with Asparagus Prep time: 10 min  |  Cook and serve time: 15 min | Ready in: 25 min Yields: 1 serving of pasta Ingredients: 1 small chicken breast 10-15 asparagus spears 1 serving linguine …

Shrimp Tostadas

So, this is a little bit about me getting a jump on Cinco de Mayo, a little about me being obsessed with Mexican food, but mostly about the fact that I had some shrimp leftover from yesterday’s scampi—plus those first two things. And it all adds up to tostadas for you. Enjoy! Shrimp Tostadas Two Servings | Gluten-Free, Vegetarian (w/options), Vegan (w/options) Prep time: 30 min  |  Cook and serve time: 15 min Ingredients: Cooking spray 1 small red onion 2 cloves garlic 2 tomatillos (So, I accidentally only put one in the photo—ugh! Okay, I’m over it.) 1 small jalapeno (or 1/2 of a large one) 1 lime, juiced 1/4 teaspoon salt + more, to taste 4 teaspoons olive oil, divided 16-20 shrimp, peeled and deveined (vegetarian option: swap for 1 14-ounce can black beans) 2 bell peppers (any color) 4 corn tortillas 4 tablespoons crumbled cotija cheese (vegan option: omit, and add 1/3 cup cashew cream to cooled tomatillo sauce.) 1/2 cup cilantro 1 avocado Prep: Preheat oven to 425 degrees F. Cut half of the red onions in quarters, …

Shrimp Scampi with Rainbow Carrot Ribbons

While visiting a friend in L.A. a couple of years ago, I had the most delicious breakfast sitting on the outdoor patio of a Venice cafe: cooked rainbow carrots topped with a fried egg and hollandaise sauce. I’ve been a little obsessed with rainbow carrots ever since, so for this post, I’ve worked them into a shrimp pasta dish. Turns out the bright flavor of carrots pairs really nicely with the also bright flavor of shrimp. Is “bright” the right word? Not sure, but it doesn’t matter—the point is, it’s delicious. Not to mention, as much of a treat for the eyes as it is for the taste buds. Enjoy! Shrimp Scampi with Rainbow Carrot Ribbons Prep time: 10 min  |  Cook and serve time: 15 min Serves one Ingredients: 3 lasagna noodles, broken into small pieces Cooking spray 4-6 rainbow carrots 2-3 cloves garlic 2 teaspoons butter 1/3 cup vegetable broth 8-10 shrimp, peeled and deveined (vegetarian option: 1/3 cup chopped hearts of palm + stir 2 tablespoons cashew cream into broth sauce for protein) 1 tablespoon …