Vegan

Fire Up the Grill

May 24, 2014 by Holly Yzquierdo 6 Comments

I’ve already been proclaiming that Summer is here. It may be Spring for you but it is Summer in Arizona. Since Memorial Day is only days away I wanted to leave you will some grilling ideas.

If you get invited to a barbecue you will be prepared. Just don’t go empty-handed!

Portobello Mushrooms

You can’t go wrong with grilling Portobello Mushrooms. Consider grilling Portobello Steaks, Portobello Fajita’s, or Portobello Burgers. Mushrooms are incredibly versatile and work great on the grill. Since they are large they “fit” better and don’t fall in the fire.

Veggies

Many veggies can be grilled as well. Summer Squash, Onions, Bell Peppers, Tomatoes, and Asparagus. I even grill Avocados, yes you read that right.

You can arrange veggies on skewers or just toss them on the grill. There are also really neat products available like this Emeril Grilling Veggie Basket that you can flip over to allow both sides to cook. Or, this Weber Style Professional-Grade Vegetable Basket that is open on top for easy stirring. I always loved eating kabobs but when grilling for company (and kids) these grill baskets make much easier options in my opinion. They are even Father’s Day gift worthy!

Side Dishes

Baked Potato Wedges, Potato Salad, Dirty Mashed Potatoes, Baked Beans, Chip & Salsa or Pico De Gallo are great side dishes if you are planning to grill.

If you are getting together with friends or family I always enjoy bringing stuff like chips and salsa, guacamole, Pico de Gallo, Green Chili White Bean Dip, Unfried Pinto Beans, Faux Cheese Dip for dipping. I’ll often bring a quinoa-black bean salad too. I like to bring chips and dips because these look “normal” to everyone else. I feel like dips are always safe to bring to a party. I sometimes feel weird bringing a whole separate entrée (unless I was asked ) to someone else’s party.

Drinks

Don’t forget to BYOB! I don’t drink alcohol and I’m rarely invited anywhere with it as an option (actually I’m rarely invited anywhere at all, I think everyone is too intimidated by my son’s allergies. That is the reason I’m going with. I’m fabulous, who wouldn’t want to hang out with me? I digress.) I prefer to bring my own drinks. Usually it is just water. I’m a water snob. We have a filter so I have a hard time drinking tap water.

Basically, don’t assume there will be something you can drink. I regularly attend events where lemon water is the only option. I prefer my water straight up. If you love lemon you must check out Sarah’s Stevia Lemonade at Gazing In!

Dessert

Probably the most important part of any cookout. I don’t typically grill dessert but we occasionally grill peaches. Just cut them in half, remove the pit and put them on the grill. Serve them with vegan ice cream! It will taste kind of like peach cobbler without all the work.

If I’m taking dessert somewhere it is almost always my Gluten-Free Vegan Brownies. They travel well, don’t need to be refrigerated and everyone loves them.

If you plan to spend some time outside make sure to check out my recent post with 4 Tips to Keep You Safe in the Sun! I also share about learning a had a pre-cancerous mole years ago. If you don’t know what sunscreen to buy read the post!

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Last Week of School Meal Plan

May 19, 2014 by Holly Yzquierdo Leave a Comment

This is the last week of school in our area. Next week kids in our area will be running wild. It will be short-lived because it is too hot so most kids stay inside playing video games all summer. We gear up for swimming lessons at the beginning of June. My kids sleep really well while they are taking swimming lessons.

As summer begins (temps are already over 100 degrees) it becomes really important to keep the kitchen cool. I try to avoid the oven unless it is something I can cook early in the day. Most of our meals are either made on the stove, in the crock pot or served cold. Don’t forget about the grill though. You don’t have to be a meat eater to enjoy your grill this summer.

Plant-Based Meal Plan

Breakfast

Even though it is easier to serve cereal spending a little more time on breakfast is well worth it.

Smoothies
Gluten-Free Apple Muffins
Overnight Oats with blueberries and strawberries (I buy Gluten Free Rolled Oats)
Blueberry Oatmeal
Toast with SunButter (I recently bought 10 pounds of it) and fruit

Lunch

We love leftovers for lunch, especially when we can make something “different” from the previous dinner. Switching veggies can transform a meal or adapt a salad to a wrap.

Gluten-free Pasta with Veggies including tomatoes from my garden
Leftover Not So Tuna Salad in sandwiches or wraps
Bean and Grain Bowls
Hummus and veggies
SunButter Sandwiches with grapes and nectarines

Dinner

The Taco Muffins are the most difficult meal planned for dinner and I made it yesterday (in a loaf pan). I like to have an easy meal planned for Monday’s. This week I may even dig into my stash of canned beans to save a little time. I’m neck-deep in work but we still have to eat.

Taco Muffins made in a loaf pan with baked potatoes
Pad Thai
Black Bean and Cilantro Lime Quinoa Burritos with Pico de Gallo
Not So Tuna Salad
Portobello Fajitas with Black Beans and Cilantro Lime Quinoa

Over the weekend I was featured in a guest post about my ebook, The Plant-Based Diet Starter Guide. Read the guest post HERE! There is also a discount code for 25% off the PDF version. If you’ve been waiting to purchase my book, now is the perfect time.

Creamy Tomato Soup: Never Eat Condensed Soup Again!

May 14, 2014 by Holly Yzquierdo 15 Comments

Sometimes I create a recipe that is so good we are completely surprised. I’m a pretty good cook, but I don’t expect to be able to recreate some foods, especially with all of the food sensitivities in our house.

Unlike the big name condensed soups (you know who I’m talking about) that use tomato paste, corn syrup, wheat and plenty of chemicals, this recipe uses only real vegetables. I am in love with this vegan, gluten-free, and sodium-free Creamy Tomato Soup. I have a feeling you will probably love it too. It is perfect for spring and summer time when you can get garden fresh tomatoes AND it doesn’t require the use of a stove! I made this with the help of my Crock-Pot and my Blendtec! Easiest. Soup. Ever! If you are not in the mood for a warm soup you can also drink this cold!

Creamy Tomato Soup

Vegan and Gluten-Free

Ingredients

9 tomatoes (these were vine ripened tomatoes and between Roma and Beefsteak tomatoes in size)
1 large onion
3 ribs of celery
8 cloves of garlic
3 carrots
1 to 2 cups of water

Wash all produce well and remove and discard any leafy ends.
Put all veggies in a Crock-Pot. Veggies can be cut if needed. I cut the celery, carrots and onions so they would fit better but left the tomatoes whole. My Crock-Pot was almost overflowing.
Cook on low all day.
Allow to cool slightly then blend in a Blendtec or high-powered blender. I let mine cool all the way. Don’t burn yourself. 🙂
Add salt if needed.

Serve The soup is perfect as is or with a light dusting of salt. You could eat it with crackers, toast or a grilled Faux Cheesy Snack. I also love it cold! It’s a perfect quick snack that I can drink easily in a cup when I’m on the go and it tastes a lot like V-8.

A few months ago we bought a Blendtec and have been loving it! It has made a lot of new recipes possible like my Green Chili White Bean Dip and my Creamy Italian Salad Dressing. I recently became a Blendtec affiliate! Did you know you can get $100 Off + Free Shipping on Blendtec Factory Recertified Blenders?

TIP! I store this soup in a pitcher so I can easily pour it into a bowl or a cup and it takes up less room in the fridge than a bowl.

Do you love Tomato Soup? Next time I’m going to make a spicy version!

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Quick and Easy Veggie Pad Thai

May 9, 2014 by Holly Yzquierdo 27 Comments

Veggie Pad Thai has become a regular feature on our Meal Plan. My recipe is not traditional but it is quick, easy and delicious. Sometimes I’ll chop tons of veggies but in a pinch I’ll just grab a bag of frozen veggies from the freezer and have this dish on the table in about 20 minutes or less.

I was inspired to make this by Lindsey S. Nixon because everyone was always going crazy for the Happy Herbivore Pad Thai recipe. We tried it and it was good but we changed it up based on the ingredients we always have on hand and that suit our food allergies/intolerance’s.

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I usually start the boiling water first. Read the instructions on your noodles. Some types need to be boiled, some need to be soaked first.

Then I prep all the veggies. Once they start to saute, I’ll toss the noodles in the water. The brown rice noodles I use need to boil for about 7 minutes.

I saute the veggies, adding a little water when needed to keep them from sticking to the pan. I use this method instead of using oil. As the veggies cook I work on the sauce. This recipe comes together so quickly because everything is happening at once.

By the time the noodles are done, and the sauce is made, the veggies are almost done. I put them all in my biggest skillet to mix together. The residue heat from the skillet helps the sauce melt and mix will with the noodles and veggies.

This version easily serves 4 (because of all the veggies) but we usually serve 2 kids and 3 adults.

Yield: 3 servings

Veggie Pad Thai

This plant-based Veggie Pad Thai recipe is not traditional but it is quick, easy and delicious. Use whatever veggies you have on hand or grab a bag of frozen stir fry veggies.

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Ingredients

1 box Annie Chun’s Brown Rice Noodle, Pad Thai plus water
1/2 cup diced onion
1 cup sliced carrots
1 cup broccoli florets
1 sliced bell pepper
(optional) 2-4 cups shredded cabbage
1/4 cup Tamari (Gluten Free Soy Sauce) or Braggs Aminos (both are gluten-free)
1/4 cup peanut butter or alternative like Sun Butter
1/4 cup water for sauce
(optional) a touch of agave or maple syrup
(optional) Tapatio Hot Sauce or Sriracha Hot Chili Sauce

Instructions

Bring water to boil in a medium-sized pot. Pour Noodles into boiling water and set timer for 4-5 minutes, stirring occasionally.
Pour stir fry veggies into a skillet and cook until they are tender-crisp.
As veggies and noodles cook, mix Tamari (soy sauce) and nut/seed butter together. I like to slightly heat the nut/seed butter to make it easier. Then stir in water.
Drain noodles and pour into veggies. Pour sauce over noodles and veggies and stir well.

Notes

Adapt this recipe to suit your dietary preferences or to use up whatever you have on hand. This recipe feeds 3 adults or 2 adults and 2 kids.

Store recipe in an air tight container and reheat in the microwave until warm.

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Veggie Pad Thai

Vegan, Gluten-free, Nut-free, with soy-free option

Ingredients

1 box Annie Chun’s Brown Rice Noodle, Pad Thai plus water
1 bag frozen stir fry veggies or 1/2 cup diced onion, 1 cup slice carrots, 1 cup broccoli florets, and 1 cup bell peppers
(optional) 2-4 cups shredded cabbage
1/4 cup Tamari (Gluten Free Soy Sauce) or Braggs Aminos (both are gluten-free)
1/4 cup SunButter or peanut butter
1/4 cup to 1/2 cup water for sauce
(optional) a touch of agave or maple syrup
(optional) Tapatio Hot Sauce or Sriracha Hot Chili Sauce

Do

Bring water to boil in a medium-sized pot.
Pour stir fry veggies into a skillet and cook until they are tender-crisp.
Pour Noodles into boiling water and set timer for 4-5 minutes, stirring occasionally.
As veggies and noodles cook, mix Tamari (soy sauce) and nut/seed butter together. I like to slightly heat the nut/seed butter to make it easier. Then stir in water.
Drain noodles and pour into veggies. Pour sauce over noodles and veggies and stir well.

Serve

I love adding bell peppers, squash, asparagus, and any other seasonal veggies that are available.

Since I’m always feeding kids and people with various food allergies I usually make things “middle of the road” and this recipe is no exception. My husband and teen pour lots of hot sauce on their.

We used to avoid peanuts due to allergies and would make this with sunflower seed butter. Now, my son is not longer allergic to peanuts and use peanut better.

If you need to make this soy free try Organic Vegan Coconut Aminos.

If you are looking for more Quick and Easy Meals try my One-Pot Pizza Pasta!

An Easy New Way to find Recipes

May 7, 2014 by Holly Yzquierdo 8 Comments

I’ve had this on my wish list for a while but I’m happy to say I finally have a working Visual Recipe Index. If you aren’t sure what that is it is just a Recipe Page with pictures. Instead of scrolling through the list, now you can scroll through pictures.

I think this new feature will make you life easier. Once it is complete it will make my life easier as well. For now I’m mostly done but I still have some kinks to work out. You may find posts that don’t belong or missing pictures but I assure you I am working on it.

It has been a big job going back through every old recipe post but I’m hoping to have it completely finished this week. I’m also building mini-collections. If you want a Soup recipe or a side dish it will be easier than ever to find what you are looking for.

To access the Visual Recipe Index hover over Recipes on the menu above, then move down and click on Visual Recipe Index (Green Arrow). You can also choose from a mini-collection like Salads and Wraps (Yellow Arrow).

I hope you love it as mush as I do! I still have more mini-collections to build but those will show up thought the week!

If you have questions feel free to ask!

Another great way to find recipes is to follow me on Pinterest and Instagram!

7 Quick and Easy Mexican Food Ideas

May 5, 2014 by Holly Yzquierdo 1 Comment

Today is Cinco de Mayo. For most of you that is just an excuse to eat Mexican food, you know that I don’t need an excuse to eat Mexican food. It’s pretty much on the menu daily at our casa. It takes a lot of thought to branch out into anything else for me.

Today I’m going to forgo the normal Meal Plan and share 7 Quick and Easy Mexican Food Ideas! This is for those of you who haven’t planned and have NO TIME! Go ahead and admit it, embrace it even.

Each of these ideas can be ready in less than 30 minutes, some much less. If you are exhausted, frustrated or feel like running away from home then these recipes are for you.