Archive for easy recipes

Mustard Barbecue Sauce

This is the perfect condiment for mustard and spice lovers. I first tried it on a vegan chick’un biscuit, and let me tell you…it was divine. It would be excellent for making jackfruit barbecue, or soy barbecue, or with Gardein Crispy Tenders, as a dip for regular or sweet potato fries…the possibilities are endless!

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Chocolate Bark with Pumpkin Seeds and Sea Salt

If you want to have something a little sweet and a little savory, this is the perfect snack or dessert! The combination of the sweetness of the chocolate, the savoriness of the pumpkin seeds, and the sea salt is just plain divine. And hey – it has pumpkin seeds and dark chocolate, so it’s health food, right? (At least that’s what I tell myself.) Plus, it’s so easy to make! Be careful though – it’s addictive.

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No-Chicken Noodle Soup

On a cold fall or winter day, there’s nothing better than soup to warm you up and keep the blues and cold bugs away. This recipe is based on Homestyle Vegan’s Chickpea Noodle Soup recipe – with only minor modifications. I added cabbage because I had some I needed to use, and I left out the bay leaf because I didn’t have any. The result was fantastic, and I expect it to be even better once it sits in the fridge for a day or two so the flavors have more time to meld! It’s hearty, comforting, and oh so satisfying.

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Garlicky Butter Beans with Spinach

This is so easy, I hesitate to call it a recipe. It’s really just dressing up a can of beans for an easy lunch or dinner dish. I made this in about 15 minutes and served it over my Easy Vegan Cornbread. Delish! It would be great with some crusty Italian bread or over biscuits, too.

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Sweet and Spicy Barbecue Sauce

This is a really simple, basic barbecue sauce. I don’t see any need to buy bottled sauce when making it myself is so easy – this recipe uses typical pantry and fridge ingredients, and it tastes fantastic. Use as a glaze or dip for veggie burgers, chickenless nuggets, or – my favorite – grilled vegetables!

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Instant Pot Black Beans

Beans are a staple of my diet, and black beans are one of my favorites. I used to buy a lot of canned beans, but not anymore. I LOVE LOVE LOVE dried beans, and the Instant Pot makes cooking them a breeze. You don’t have to soak the beans first, but I usually do (and pour off the soaking water). This is my new favorite black bean recipe, and it was inspired by this post on www.apinchofhealthy.com. Enjoy!

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Instant Pot Pasta

A while back, I made an Easy One Pot Pasta that was SO SIMPLE – I didn’t think dinner could get any easier. I don’t say this often, but…I was wrong. This pasta in the Instant Pot is crazy easy and makes plenty of food, in just a few minutes. Don’t you just love one-pot meals?

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Pasta Pomodoro

Sometimes, it’s best to follow the KISS principle: keep it simple, sexy! This recipe is SO easy – and it’s foolproof as long as you choose quality ingredients, including kick ass Italian tomatoes and the freshest basil you can find. In my quest to reduce waste, I’ve been buying jarred Italian tomatoes and keeping the jars (perfect when I’m shopping the co-op for bulk ingredients).

When summer rolls around, I’ll be making this with FRESH tomatoes!

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Easy Vegan Butter – No Palm Oil

I have to give a shout out to the Virtual Vegan for this recipe – it’s based on her creation, and it’s absolutely fantastic. Who knew almond flour could be a base for vegan butter?!?! I made a couple of tweaks based on my personal taste (and doubled the recipe). I doubt I will ever buy vegan butter again. This comes together in about 5 minutes and is oh-so-tasty.

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Miso Balsamic Dressing

I wish I could say I am one of those people who eats a lot of salads because I love the taste of raw veggies. But that would be a tall tale. For me, salad is all about the dressing. (Just like it’s all about the sauce with hot foods!) With easy, tasty dressings like this one, I honestly could (and almost do) eat salads every day.

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