If you’re looking for a light, quick to make and satisfying meal, this is definitely a recipe for you! These raw stuffed zucchini boats are so simple to make you wouldn’t believe it.
So what’s in the boat, you ask!? A super tasty fresh chickpea salad. I like to think of this meal like the vegan version of a tuna salad. This recipe calls for some jicama. If you’re not familiar with Jicama, you’re in for a crunchy treat. Jicama is pretty light in flavor, has a nice crunch and has quite a few vitamins and minerals, including vitamin C, folate, potassium and magnesium. Even better, it’s also low in calories and high in fiber & water. I love me some jicama sticks with some powdered chili and lime, yum!!!
Alright let’s get to the recipe!
Stuffed Zucchini Boats
Serving Size: 4 servings
Cook Time: 15-20 minutes
1 can of garbanzo beans
1/2 fresh tomato
1/2 fresh mango
5-7 sticks of jicama (usually sold in sticks)
1/2 fresh bell pepper (any color, your choice)
1/4 fresh lemon
1 5-finger pinch of fresh cilantro (little extra for garnishing too*)
1 tbsp minced garlic
1/4 cup vegan mayo
dash of salt
dash of red cayenne pepper
Optional: *vegan bacon bits – I love the Frontier Co-Op Bac’Uns and sprinkle them on top of the zucchini boats. Perfect extra touch and crunch!
Chop up all the chickpea salad ingredients: shallot, tomato, bell pepper, mango, jicama and cilantro.
In a large mixing bowl, add your garbanzo beans (rinsed) and mash them all up. It’s okay if there’s a few whole beans in there left.
Add in your lemon juice and vegan mayo to the mashed garbanzo. Mix it all up.
Add in all the rest of the chopped ingredients and mix. Add the minced garlic, dash of salt and red cayenne pepper. Careful with the cayenne, it’s spicy!
Give it all a final mix. Set aside.
Wash up your zucchinis and slice them in half vertically.
With a small knife, make two cuts basically framing where you are going to scoop out the inside of the zucchini. Then, take a spoon and carve out the inside soft parts of the zucchini.
Fill up your boats with the salad mix.
Garnish with some optional bacon bits* and cilantro. Another yummy option could be hemp seed or pomegranate.
You’ve probably heard (or read hehe) me say this somewhere already…I LOVE hosting dinners, lunches, brunch, all the meals. Normally, when you think of a BBQ you probably don’t think of many vegan options. But let me tell you, there are soooo many! My favorite vegan protein to bbq is tempeh. I love the nutty flavor it has and it’s kind of addicting when cooked in bbq sauce.
This is a super easy, quick dish. You do have to steam your tempeh first which takes about 20 min but once that’s done you’ll cook the tempeh in no time. Let’s cook!
Serving Size – 4 -6 servings
Cook Time – 35 minutes
8 oz tempeh
2 tbsp olive oil
1 tbsp minced garlic
1/2 cup BBQ Sauce
Chop up your tempeh into cubes.
Steam tempeh for 20 min. You’ll get a golden color and tempeh will look fluffed and nutty.
In a saute pan on med heat, add the olive oil and steamed tempeh. Saute for 2-3 min.
Add the minced garlic and saute for another 2-3 minutes. Cover and let the tempeh achieve a golden brown color.
Add in the BBQ Sauce and saute for 2-3 minutes. You’ll want to BBQ sauce to become a glaze on the tempeh.
This is a super easy, quick side dish. Perfect for a bbq, a side dish for lunch or dinner, you name it. Normally you don’t find cranberries in a coleslaw but I think it adds the perfect touch of tang and sweetness. If you don’t like cranberries, take it out or swap it for something else like raisins, apple slices, whatever floats your fancy hehe Let’s cook!
Serving Size – 4-6 servings
Cook Time – 5-10 minutes
1 9 oz bag of chopped cabbage (purple, green or mixed)
1 cup vegan mayo (I love vegenaise from Follow Your Heart)
1/2 fresh squeezed lemon
1 cup dried cranberries (or swap for fresh apple)
dash of salt (to your taste)
Add cabbage to a large mixing bowl.
Add to your bowl the dried cranberries, lemon juice, mayo.
Mix all the ingredients together. Sample to see if you’d like more salt to your taste.
This mildly-spicy lentil stew is the perfect wholesome dinner if you’re looking for something fresh, filling and hearty. Packed with so many nutrients, from protein, fiber, magnesium, iron…lentils are just amazingly nutrient dense! Clearly, I love them hehe
For this recipe, I decided to accompany my lentils with some cooked brown rice. There are so many other options you could pair this with like quinoa, farro, some mashed potatoes, etc. And honestly, if you wanna skip the side, these lentils are satisfying enough you can eat them on their own. I like to make this stew on the less “liquidy” side. If you’re not familiar with cooking lentils, be aware that they like to soak up liquid real quickly. So, just add some more water to the stew as it cooks. Don’t forget a little more salt, too! Alright, I hope you enjoy the hearty meal as much as I do. Let’s cook!
Fire Roasted Tomato & Lentils Stew
Serving Size: 4 -6 servings
Cook Time: 40 minutes
2 cups of dried lentils
1/2 tablespoon of olive oil
1 Qt Organic Vegetable Broth
1/2 chopped purple onion
1 can organic fire roasted tomatoes (I used the Trader Joe’s brand)
1 tablespoon of fresh lemon juice
1 tablespoon of minced garlic (or fresh, but maybe use 1/2 tablespoon if fresh)
1/2 teaspoon of salt (add more or less to your taste)
Chop up half of a fresh purple onion.
In your pan, add the olive oil, chopped onion and minced garlic. Sauté on medium heat until your onions look soft and juicy.
Add the dry lentils to the pan and sauté with the onions for just 3-4 minutes.
Add the vegetable broth to the pan and mix together.
Add in the salt and the fire roasted tomatoes. Taste the broth and make sure the saltiness is to your taste!
Cover the pan and let the lentils cook on medium heat for 20 min. Uncover and check for lentil-to-broth ratio. If the you like them a bit more liquidy, see if you need to add a little more water.
Enjoy, or as we say in Puerto Rico, Buen Provecho!
The perfect combination of sweet, tangy and spice!
This easy vegan muffin recipe is the perfect treat for Halloween or Thanksgiving! Once fall starts, I don’t know about you but I want to eat all the warm and cozy pumpkin-y treats.
For these muffins I wanted to make them breakfast-friendly so I decided to add a little bit of citrus and the cranberry tangy touch. It was my first time using organic orange zest extract -careful cause it’s strong! If you’re not feeling the zangy/citrus twist, remove the orange extract and cranberries and add in your favorite vegan chocolate chips or perhaps some pecans or pumpkin seeds. Your pick! Let’s cook.
Cranberry Orange Pumpkin Spice Muffins
Serving Size: 18 muffins
Cook Time: 30 minutes
1 serving of 15 oz canned pumpkin
1/2 cup of almond milk (or any plant based milk)
1/3 cup of melted triple filtered coconut oil*
1 3/3 cups of raw cane sugar (or brown sugar)
1 1/4 cups of all purpose flour
1 tablespoon of flour
1 tablespoon of baking powder
1/2 teaspoon of pumpkin spice powder
2 teaspoons of cinnamon powder
1/4 teaspoon of salt
1/2 teaspoon of organic orange extract
1/2 cup of dried cranberries (sweet or unsweetened)
Preheat oven at 375 degrees.
With coconut oil (or whichever you prefer for baking) oil the muffin pan. I like to use Trader Joe’s easy spray coconut oil. If you are using cupcake liners, oil those too for easy non-stick removal. Set your muffin pan aside while you mix up the muffin batter.
In a large bowl, add the pumpkin, sugar, almond milk, coconut oil and orange extract. Whisk together until it makes a smooth mixture.
With a large sifter, add to the wet mixture all the dry ingredients. This includes: flour, baking powder, pumpkin spice, cinnamon and salt.
Whisk all the ingredients together until you get a smooth fluffy batter. Add in the dried cranberries and whisk together into batter.
Fill up your muffin cups about 2/3 of the way each. Just be sure to leave some space for them to rise.
Bake for 20-25 minutes. Take a toothpick and poke all the way through and remove. If nothing comes off the muffin, they are ready! If you get a little batter on the toothpick, leave them in for a few more min until you get clean toothpicks.
Remove from oven and let them cool. Option to add some icing or decorations of your choice. Make them spooky for Halloween 🙂
Enjoy, or as we say in Puerto Rico, Buen Provecho!