Tag Archives: Recipes

Meatless Monday A to Z (Edamame!)

As usual, I am late with my recipe challenge post (2 weeks to be exact)!

I was on the train home from the city tonight and thought about what I should make. I wanted tacos so I decided to create some sort of Edamame guacamole! I stopped at the grocery store to pick up some ingredients that I thought would compliment and got started!


  • 1 cup shelled edamame beans
  • 1 avocado, sliced
  • 2 cloves garlic, chopped
  • 1 jalapeno, chopped
  • juice from 1 lime
  • small handful of cilantro, chopped
  • kosher salt
  • pepper
  • red pepper flakes
  • 3 tablespoons water


Combine edamame beans, avocado, garlic, jalapeno, lime juice and cilantro in the bowl of a food processor.

Add water and pulse the mix until the guacamole is creamy and smooth. After completed, top with salt, pepper and/or red pepper flakes!

I used the guacamole as a liner of my soft tacos! I topped it with brown rice, roasted red peppers, medium salsa, Chobani plain greek yogurt and Sriracha! It was perfect. I love tacos.

Next time I will put less garlic in the mix because it was very noticeable (some like a lot of garlic, I do not)!

Please visit Better With Veggies for the recipe link up for other recipes with edamame and check back soon (I hope) for the next featured ingredient, FIGS!


Meatless Monday A to Z (Dates!)

Following my extreme tardiness on the recipe challenge, I made this snack exactly one week after it was due. Just like last week, I had never cooked with dates so I went to the handy world-wide web, and more specifically, to one of my favorite vegan recipe blogs, Oh She Glows. Angela had a perfect recipe for 5 Ingredient No Bake Vegan Dates Squares!

You can find the ingredients and directions on her website as well as below – recipe was copied from her site!! I did not change one thing when I made the bars, except I used a pan that was too big, I did not have an 8×8 pan and I used tin foil, go figure!



  • 1.5 cups whole raw almonds
  • 1.5 cups regular oats
  • 1/2 tsp kosher salt
  • 10 Medjool dates, pitted and roughly chopped
  • 1/4 cup coconut oil

Date filling:

  • 25 Medjool dates, pitted and roughly chopped (~2.5 cups)
  • 1/2 cup water


1. Line a square pan (8 in x 8 in) with two pieces of parchment paper going opposite ways. In a food processor, process the almond, salt, and oats until a fine crumble forms. Now add in the dates and process until crumbly again. Melt the coconut oil and add to the mixture and process until sticky. You can add a tiny bit more oil if the dough is too dry. Remove from processor, set aside 3/4 cup of the mixture for later, and press the rest of the mixture very firmly and evenly into the pan.

2. Grab your pitted and roughly chopped dates and water and process in the food processor until a paste forms. You will have to stop and scrape down the sides of the bowl often. You can add a tiny bit more water if needed, but you want the paste quite thick. Scoop out the date mixture onto the crust and gently spread with the back of a wet spatula until even.

3. Sprinkle on the 3/4 cup of mixture you set aside and gently press down with fingers. Refrigerate in the fridge until firm for at least 1 hour, preferably overnight. Cut into squares and serve. Store in the fridge or freezer.

Waiting to cool!

Final Product!

So what did I think? Delicious. What did I do wrong? I used the wrong size pan and I used tin foil. When I cut the squares, the cut the tin foil on the squares. Obviously that would happen. In general I absolutely loved them, they were very simple (5 ingredients, helloooo!). The only thing that took a long time was cutting up 35 dates, but I will definitely be making them again!

Please visit Better With Veggies for the recipe link up for other recipes with dates and check back some other time (will most likely not be a Monday) for the next featured ingredient!

Meatless Monday – A to Z (Beets!)

Monday August 12, 2012 – Beets 

I was very excited when today’s main ingredient called for beets! I have a new love for beets. They are so tasty, simple to prepare and have significant health benefits!

On the train home from work tonight, I decided to continue the trend of “let’s use whatever I have in my kitchen” for tonight’s meal! I decided I wanted to combine the beets with the tri-color quinoa that I purchased last week from the bulk section in Whole Foods, sweet potato, and tempah to make some sort of hash!

Beet and Sweet Potato Quinoa Hash

Ingredients (for 2 people)

  • 1 cup quinoa (rinsed)
  • 1.5 cups organic vegetable stock
  • 3 beets
  • 1 large sweet potato
  • 2 teaspoons sunflower oil
  • organic tempah (I used Trader Joe’s)
  • white wine vinegar (to sauté tempah)
  • kosher salt
  • pepper



  • Preheat oven to 425
  • Cut sweet potato into small pieces (about 1 inch) and mix in sunflower oil and salt
  • Spread on a thin baking sheet and bake for 40 minutes (flip halfway through)


  • Wash the beet (no need to peel)
  • Cut the stems to within 1/2 inch. Cut off the root.
  • Submerge entire beet in boiling water, simmer for approximately 35-45 minutes (depending on size)
  • When done, run under cool water and peel skin off.
  • Cut into wedges


I bought TJ Organic Tempah, which comes precooked. I decided to sauté it in white wine vinegar for extra flavor.

Trader Joe’s Tempah

Protein Powerhouse


  • Rinse and strain (using a fine mesh strainer). Quinoa is rinsed (and sometimes soaked for up to 5 minutes) because it naturally comes with a bitter coating called saponin.
  • Boil vegetable stock and mix in rinsed quinoa. Reduce to a simmer for approximately 10-15 minutes.

Combine all ingredients together, season with pepper and enjoy!

Final Product!

Honesty time!

I usually boil the beets but today I tried to bake them (in tin foil) and failed. I did not bake them long enough so I needed to put them back in the oven. I also bought golden beets and they did not come out so well either. SO in conclusion, boil the beets. You can even cut them into smaller pieces before you boil them for a fasters cooking time!

For more Beet recipes, head over to Heather’s blog, Better With Veggies.

What is your favorite beet recipe?

Meatless Monday – A to Z (Artichokes!)

I started cooking much more when I became a vegetarian. I actually didn’t cook at all before. I have learned to use so many different ingredients to make amazing meals (and really shitty meals too). I am also stellar at setting off the smoke detector. I inherited that from my mother 🙂

I am always looking for new meal ideas and came across Heather’s blog. She started “Meatless Monday A to Z” as a cooking challenge for herself (and others who want to join)! She picks the main ingredient each week and everyone can link up their posts about their recipe with the same ingredient! I think it is a fabulous idea!

Monday August 6, 2012 – Artichokes

I knew I had a bag of potatoes at home I wanted to use so I started looking around for some recipes and came across this recipe for Artichoke Stuffed Potatoes. I decided to change a few things and this is what I came up with!

Ingredients (for 2 people)

  • 3 potatoes
  • 1 can of organic artichokes (365 brand from Whole Foods)
  • 1 large roasted red pepper
  • 1/4 cup of Annie’s Shiitake Sesame salad dressing
  • dash of red pepper flakes
  • dash of garlic powder
  • kosher salt
  • pepper


  • Preheat oven to 450
  • Cut potatoes in half and scoop out middle (I used a spoon but I think a melon scooper would have worked better)
  • Put potatoes on thin baking sheet and brush lightly with olive oil
  • In a separate dish, stir chopped artichokes, roasted red pepper, garlic powder, red pepper flakes and salad dressing

Before cooking!

  • Spoon filling into potatoes and cook for 20 minutes (make sure the filling is golden brown)


The potatoes came out very well! The prep and cooking took a total of 25-30 minutes and the simple recipe still had a ton of flavor! I think I may add an additional vegetable next time for some more color 🙂

What is your favorite artichoke recipe?

PB & Raisin Oatmeal

I came home from my run tonight on a high from the track workout (I fell in LOVE with the track tonight). I was also starving and I needed something to refuel as well. I took a look around and decided on oatmeal.

Ingredients (2 servings)

  • 1/2 Cup Water
  • 1 Cup Organic Rolled Oats
  • 1 Teaspoon Organic Ground Flaxseed
  • 2 Tablespoons Organic Peanut Butter (I used Organic Wild Harvest)
  • As many raisins as you want! (I used a handful of Organic Wild Harvest Raisins)

I added the flaxseed after the oats were done cooking.


I am happy I threw this stuff together. It was delicious and can be used as a meal anytime during the day (especially pre and post workouts)!
Side Note: I would add bananas next time.