Mushroom Kale Masala {Vegan, Gluten & Dairy Free}

Mushroom Kale Masala

1My beloved readers! It’s been 2+ whole months since I have posted anything! So sad. The reason for my absence, for those of you who don’t know, I got married! June 27th! And then went on a honeymoon and before the wedding was very stressed and busy with wedding details. We I did most of the wedding planning and SO many DIY projects that it left very little time (or brain power 🙂 ) to post here.

But I’m back! 🙂
The wedding was all we hoped for and more. It was perfect. To us. So perfect. We loved it all. Check out a few pictures on our *amazing* photographers site. It’s just a little sneak peak our current struggle is deciding which pictures to print out of the 700+ beautiful options.
And the honeymoon– ahhhhhhhh don’t get me started on how amazing that was. We spent 12 days in Italy (half our time in Tuscany and half our time on the Amalfi Coast) and we literally had to drag ourselves to the airport when it was time to leave. We fell in love and are already planning our next trip back. (More to come on this later 🙂 )
BUT the first thing I have to share with you is this KILLER/BOMB DIGGITY recipe. Prepare to drool. Like go get a napkin.
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 This vegan, gluten, and dairy free recipe is one of those few clean eating meals I feel spoiled eating. How can something so healthy taste so good!? I actually made this a while ago and now looking at the pictures again and seeing how easy it is, I need to make it again soon!! I hope that you guys enjoy this as much as we did.
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So here it is:ALWAYSSUMMER (3)*NOTES*
You could add more almond or coconut milk to make this creamier.
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Thanks for checking out the blog! I’m so happy to be back and sharing with you!!
If you give this a try come back and tell me if you liked it! Hope you have a great weekend!!
xoxo
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Lemony Brussel Sprouts & Corn

Lemony Brussel Sprouts & Corn

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Ingredients:

1 lb brussel sprouts
2 ears of corn, kernels freshly cut off of the cob
3 tbs olive oil, divided
1/2 lemons-worth of juice
1 tsp cayenne pepper
1 tsp garlic powder
1 tsp onion powder
salt & pepper

Directions:
1. In a large pan heat 1 tbs olive oil over medium-high heat. Cut brussel sprouts in half and add to pan. Sprinkle with lemon juice, cayenne pepper, garlic powder, onion powder, and generous pinches of salt & pepper.

2. Shake and stir to coat, continue to shake every so often, to enable a caramelized sear but not an over-cook on one side.

3. After about 10 minutes (adding more olive oil as needed), when brussel sprouts are browned, soft on the outside, but a bit hard n crunch on the inside, add fresh corn kernels to the pan.

4. Drizzle 1 tbs olive oil over the corn, sprinkle with more salt & pepper and stir & shake to fully mix.

5. Cook altogether for another 5 minutes, until corn is warmed through.

6. Eat it!

Soooo good. I could have eaten just these for dinner that night. This is the first time I made brussle sprouts for Jake and I was a little scared because I mean C’mon brussle spouts have GOT TO BE one of the most hated/feared vegitables on the planet. I love them and have been known the just eat them raw, but word on the street is not toooo many people are huge fans. Hopefully you like them! and if not, maybe give them another shot with this recipe?!?!?

xoxo

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Black Bean & Pepper Polenta Bowl

Black Bean & Pepper Polenta Bowl

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gluten-free, vegan option // yields 4-5 servings

for the onions + peppers
1 tablespoon coconut oil or any kind of oil you want
1 large red onion, sliced
1 1/2 sweet bell peppers, sliced
sea salt

Heat the oil in a large pan over medium heat.
Add the onion and peppers and stir frequently until just softened. 5-7 minutes.
Generously sprinkle with salt, stir, then reduce heat to med-low for about 25-30 minutes until fully golden brown and caramelized. Stir every few minutes. Seriously I know you’ll be tempted to use them right away before they are fully caramelized but the time it takes to caramelize is totally worth it!! DO ITTTT.

for the black beans
2 tablespoons coconut oil or any kind of oil you want
1 3/4 cup cooked black beans, if using canned- rinsed + drained
1 small can diced mild green chiles
1/4 cup no/low-sodium vegetable broth
1/4 cup salsa
1/2 tsp chipotle pepper powder
2 cloves minced garlic
1/2 tsp cumin
sea salt

Heat the oil in a pot over medium heat.
Add the garlic and stir for about 30 seconds – 1 minute until fragrant and ever so lightly(seriously hardly at all or it will taste bitter)browned.
Stir in the black beans, green chiles, veggie broth, salsa, chipotle, and cumin.
Bring to a boil, then reduce heat to simmer uncovered for 10 – 15 minutes until thickened and almost all of the liquid has cooked off, stirring occasionally.

for the polenta
1 cup dry polenta aka “corn grits”
1 1/2 cups water
1 1/2 cups low/no-sodium vegetable broth
3/4 cup freshly grated sharp cheddar cheese, * totally optional
few splashes of hot sauce (I used a little Franks and a little Siracha)
black pepper

**I used Bob’s Red Mill polenta grits, so be sure to check your package for exact instructions.**
Bring water + veggie broth to a boil.
Slowly stir in the polenta grits, reduce heat to simmer ( low)
Stir occasionally for 5 minutes.
Stir in the cheese [if using], hot sauce, and a few pinches of black pepper, then cover for 5 minutes before serving. If it thickens too much add a bit more water and heat over med-low until smoothed out and creamy.

The cheese is not necessary at all if you need this dairy-free or vegan. Honestly if I was making this just for me, I’d leave it out. I thought Jake would be more willing to try ‘scary’ polenta if it was cheesy 🙂

Once all the items are done, serve it up! I just put the beans and onion/pepper mix on top of the polenta and garnished with some cilantro and sliced avacado! It was verrrry good. Lots of flavors all coming together. Jake told me it tasted like a restaurant meal 🙂 awww love that man ❤

As always, thanks for stoping by my blog !

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Spaghetti Squash Vegetable Bake

Spaghetti Squash Vegetable Bake

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I hadn’t tried spaghetti squash until this past winter. I was soooo skeptical that it was just soooo easy to cook like everyone said. How in the world could it just string apart like that?!? It HAS TO BE some sort of special technique that people are under playing, has to be, c’mon how could it be easy?! Well I finally decided to give it a try and I’ll be damned- it’s freaking easy! Seriously you heat it and it use a fork to scrap out the insides and it’s just like noodles. I even told Jake they were a special kind of noodle in an attempt to get him to eat them- he believed me but even once I told him the truth, he STILL liked it! If you haven’t tried it people, you MUST! This is a great recipe to ease into the squash because there are so many other flavors, but I sometimes just eat the squash alone. Anyway, I hope you enjoy!

INGREDIENTS

1 whole spaghetti squash
2 tablespoons olive oil
1 red pepper, diced
1 zucchini, diced
1 carrot, shredded
2 cloves garlic, minced
1 tomato, diced
16 ounces tomato sauce
4 ounces shredded mozzarella cheese
1/4 cup shredded Parmesan

DIRECTIONS

    1. Preheat oven to 350 degrees.
    2. Cut the squash in half length wise (be careful), place in a microwave safe dish and cook in the microwave for eight to 12 minutes until soft. If you don’t have a microwave, place the squash halves on a baking pan and bake at 350 degrees for 45 to 60 minutes. While that’s cooking, add the oil, garlic, pepper, zucchini, and carrots to a pan, cooking over medium heat.
    3. Once the squash is done ( and I let it cool a bit so you don’t burn the sh*t out of your hands) use a fork and scrape the flesh from the peel. It should flake off easily in strings, resembling spaghetti. Place the spaghetti squash flesh in an oven safe casserole dish. Add the cooked veggies, diced tomato, sauce, and most of the cheese and mix well. Sprinkle leftover cheese on top and bake for 30 minutes or until the cheese is bubbly.
    4. Allow to cool for five minutes, serve, and enjoy! I also added some chopped basil on top, but thats just because I’m obsessed with it 🙂

Thanks for checking out my blog!

-G

Vegan Quinoa & Sweet Potato Chili

Vegan Quinoa & Sweet Potato Chili

makes 6 hearty bowls of chili

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Ingredients:

one 29 oz can black beans, rinsed and drained
one 6 oz can tomato paste
32 oz vegetable stock
1 onion, chopped
5 cloves garlic, minced
1 tablespoon chili powder
1 tablespoon cumin
1 teaspoon oregano
1 tablespoon olive oil
1 sweet potato, peeled and cut into bite sized chunks
1 cup dry quinoa
salt and pepper to taste
avocado, cilantro for garnish  (optional)

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Then What To Do:

Heat oil in a large heavy soup pot over medium low heat. Add onions and cook until soft and they start to turn brown (about 10 minutes). Add the garlic, and cook for about 1-2 minutes. Then add the following: tomato paste, chili powder, cumin, and oregano and cook for about 2 minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes and add the quinoa. Continue cooking for about 15 minutes – 30 minutes(Mine took closer to the 3o minute mark that the 15), stirring frequently, until quinoa and potatoes are cooked. The chili will have also thickened- if it has become too thick for your tastes you can add a bit of water. Your’e done! Now, top with avocado and/or chopped cilantro & try not to eat it all! 🙂

*I really like hot foods! (hot as is spicy) so I added a dried chili pepper to this as well. I just kind of crushed/chopped it up and added it the same time as the beans, stock etc…Hope you enjoy!

xoxo

-G