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Roasted Veggie and Hummus Collard Green Wraps

Who else is ready for spring? Every year, when March rolls around, I always expect the warm weather to kick in. But in reality, it’s just another month of chilly temps and snowy weather. My first winter in Boston was pretty mild, but I can’t wait to pack up my puffy coats for the season! I notice my energy levels vary significantly based on the season. I have more energy and need a little less sleep during the warmer months, so I am ready to get out of this winter hibernation.

I tried to channel spring to come sooner by making the most colorful and vibrant meal I could imagine. I hadn’t made collard green wraps in FOREVER, so I decided to make some filled with lots of colorful ingredients, like roasted veggies and avocado. If you’ve never tried making collard wraps, don’t be intimidated! They are actually quite simple. Once my veggies were done roasting, I put these wraps together in 10 minutes!

The only issue I find with meals like collard wraps is they lack a substantial amount of protein. While I love including as many veggies as possible (hello, fiber!), it’s important that our meals also have adequate protein to keep us full and satiated. To up the protein content of these wraps, I used  in this recipe, and they were the perfect addition. The Sweet Heat Beet Veggie Burger is part of Dr. Praeger’s Pure Plant Protein line and has 19 grams of plant-based protein per serving, adding them made this recipe into a filling meal, rather than a light appetizer. In addition to the generous amount of protein, these burgers contain real, whole food ingredients you recognize and can pronounce, just like all of Dr. Praeger’s products.

If you guys are looking for an easy, nutritious and protein packed lunch, give these a try! This recipe makes 2 collard green wraps.

Ingredients

  • 1 zucchini, sliced in half crosswise, then lengthwise into ¼ inch thick slices
  • 1 red bell pepper, seeded and quartered
  • ½ tbsp avocado oil
  • Salt and pepper to taste
  • 2 large collard green leaves
  • 3 tbsp hummus
  • ½ avocado, peeled and sliced thinly
  • 1 Dr. Praeger’s Pure Plant Protein Sweet Heat Beet Veggie Burger
  • Handful of sprouts
  • 1 tbsp mustard

Instructions

  1. Preheat oven to 415 degrees F. Line a baking sheet with parchment paper. Add the zucchini and bell pepper to baking sheet and drizzle with avocado oil plus salt and pepper to taste.
  2. Roast for 20-30 minutes until fork tender, flipping halfway through.
  3. Meanwhile, prepare the collard greens by washing them and using a paring knife to shave off as much of the stem as possible. This will make it easier to fold.
  4. Prepare veggie burger according to package instructions. Slice in half when done cooking.
  5. Once veggies are done roasting, let cool enough for handling.
  6. To prepare the wraps: spread 1 ½ tbsp hummus in the center of each collard leaf. Layer sliced avocado, zucchini, bell pepper, half of the veggie burger, sprouts and mustard evenly on each wrap. Tuck in the sides and roll.
  7. Use a sharp knife to slice wraps in half. Enjoy immediately, or refrigerate and enjoy tomorrow.

If you try this recipe, tag @daisybeet on Instagram so I can see your creations!

Thank you Dr. Praeger’s for sponsoring this blog post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Featured

Zucchini Sweet Potato Black Bean Enchiladas with Avocado Cilantro Cream Sauce

Ben and I took a quick trip to NYC last weekend to visit our family and friends. We went to the Guggenheim and out for dinner and drinks with a group of our NYC people. I love Boston and I know this is where I am meant to be right now, but a piece of me will always belong to New York. The energy there is palpable and unmatched to any city I’ve ever been to. We both have close friends there, and we’ve kind of made a promise to each other to visit when we can so we don’t lose touch with them. Even though we were there for less than 48 hours last weekend, I met up with a good friend of mine for a workout class and coffee date and it was like no time had passed. Those couple of hours we got to spend with each other meant a lot to me, and reiterated the importance of keeping in touch!

Besides friends, another part of NYC I miss is the FOOD. There are an endless number of amazing establishments I would kill to have open in Boston. We didn’t have time to hit up all of my favorites, but I got in plenty of good eats, including Levain cookies. When you’re staying 4 blocks away from the bakery, it’s a sin not to go! After a weekend indulging in cookies and wine, I was craving something light yet filling and super flavorful this week. We both love Mexican food, so I decided to try a lightened up version of enchiladas! These babies are stuffed with some of my favorites (sweet potato, black beans, spinach and red pepper) and wrapped in zucchini! Using zucchini in place of tortillas, the veggie filling and dairy free avocado cream sauce makes these enchiladas quite filling, but not to the point where you want to unbutton your pants and take a nap. There’s a time and a place for those decadent meals, but this recipe is totally what my body was craving!

You can absolutely use tortillas in place of zucchini for this recipe – it will just make fewer total enchiladas because the zucchini ones are smaller than usual. This recipe makes about 20 three-four inch long zucchini enchiladas.

Ingredients

  • 2 medium sweet potatoes, scrubbed and chopped into ½ inch cubes
  • ½ tbsp avocado oil
  • 1 cup diced onion (red or white are both fine)
  • 2 cloves garlic, minced
  • 1 tsp cumin
  • 1 tsp chili powder
  • Salt and pepper to taste
  • 1 red bell pepper, diced
  • 3 large handfuls baby spinach
  • 1 can low sodium black beans, drained and rinsed
  • 4 large zucchinis
  • 2 cups red enchilada sauce, store bought or homemade. I made my own, adapted from Oh She Glows

Homemade Enchilada Sauce

  • 2 tbsp avocado oil
  • 1 tsp corn starch
  • 1 ½ tbsp chili powder
  • 1 tsp cumin
  • 1 tsp garlic powder
  • 1 tsp paprika
  • ¼ tsp cayenne pepper
  • 1 cup tomato paste
  • 1 ¾ cup low sodium vegetable broth
  • Salt to taste

Avocado Cilantro Cream Sauce

  • 1 ½ avocados
  • Juice of 1 lime
  • Handful of cilantro, roughly chopped
  • 1 ½ tsp garlic powder
  • ½ tsp salt
  • ¼ cup water

Instructions

  1. If making enchilada sauce: Heat oil over medium heat and stir in corn starch until mixture starts to thicken. Add spices, stir to mix and cook for 1-2 minutes until fragrant. Stir in tomato paste, vegetable broth and salt. Keep on low heat, stirring occasionally for 3-5 minutes. Remove from heat and set aside.
  2. Preheat oven to 375 degrees F.
  3. In a medium pot, bring 5 cups of water to a boil. Add diced sweet potatoes, return water to a boil and cook for 5-7 minutes until fork tender, then drain.
  4. Using a Y-shaped vegetable peeler, peel zucchinis into long strips. The first couple strips might be too thin to roll, so you can discard them or use them for another recipe.
  5. For the filling, heat avocado oil in a large frying pan over medium heat. Add onion and cook 2-3 minutes until translucent. Add garlic, spices, salt and pepper, cooking another 2 minutes until fragrant. Add bell pepper and cook until soft. Stir in spinach, sweet potatoes and black beans and cook until spinach is wilted. Stir in heaping ½ cup of enchilada sauce, then remove from heat.
  6. Spread ¾ cup enchilada sauce in the bottom of a 9”x13” baking dish.
  7. Prepare the enchiladas: take 3 zucchini strips and lay them together on a clean cutting board, so that they overlap with each other and make a rectangle. Place about ¼ cup of the veggie filling and roll up to enclose filling. Place in baking dish, with the seam side down.
  8. Repeat until pan is full – I made 2 rows of enchiladas. Pour the remaining enchilada sauce on top of enchiladas.
  9. Bake for 20-25 minutes, until sauce is a little bubbly.
  10. While enchiladas are baking, prepare the avocado cream sauce: add all ingredients to a food processor or blender (I used a NutriBullet) and blend until creamy. Add water 1 tbsp at a time as needed to help blend.
  11. Remove enchiladas from oven. Top with avocado cream sauce before serving, along with chopped fresh cilantro if desired.

If you guys make this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂

Featured

Butternut Squash and Cauliflower Chana Masala

I rarely go for Indian food, but a craving hit this week! I absolutely love all the warming flavors and spices in Indian cuisine, and I felt a hot and cozy meal would be perfect for the low temperatures this week in Boston (although, I really can’t compare Boston to what the Midwest is dealing with right now)! Ben won’t be home for dinner for three nights, and when he’s out, I like to have a super easy meal prepped to eat so all I need to do is reheat it when I’m hungry. Gives me more time to catch up on my solo shows 🙂 We watch a show together when we are both home most nights, but we also have our own separate ones! Right now, I’m into Riverdale, but definitely need some suggestions!

Chana masala is an Indian dish comprised of chickpeas cooked in a spicy, tomato-based sauce. I wanted to make a veggie-heavy, one pot meal with inspired by these flavors, so I added butternut squash, cauliflower and spinach in addition to chickpeas. This recipe is packed with anti-inflammatory ingredients like ginger and turmeric, as well as antioxidant vitamins A and C. If you’re feeling a cold coming on, make yourself a batch of this to load up on these nutrients! This recipe ended up more than enough for three meals, so it would be perfect to serve your whole family or a larger group.

Ingredients:

  • 2-3 tsp avocado oil
  • 1 medium white onion, chopped
  • 3 large cloves garlic, grated or finely minced
  • 2 inches of fresh ginger, grated and finely minced
  • 3 serrano chilies, finely chopped
  • Large handful of cilantro, finely chopped (plus more for serving)
  • Zest of 1 lemon
  • 1 tsp salt
  • 1 tsp black pepper
  • ½ tbsp cumin
  • ½ tbsp turmeric
  • ½ tbsp chili powder
  • ½ tbsp coriander
  • 1 28 oz can low sodium diced tomatoes
  • 1 butternut squash, peeled and diced into bite size pieces
  • 1 whole head cauliflower, cut into bite sized florets
  • 2 cans low sodium chickpeas, drained and rinsed
  • 1-2 cups water
  • 3 large handfuls fresh spinach
  • 3 tbsp fresh lemon juice
  • ½ tbsp garam masala

Instructions:

  1. Add avocado oil to a large pot on medium heat. Add onions and cook, stirring occasionally, for 2-3 minutes until translucent.
  2. Mix together garlic, ginger, chilies and lemon zest in a small bowl. Add to the pot and stir to combine with onions.
  3. Add salt, pepper and spices to the pot and stir to combine. Let cook for 1 minute until fragrant so the spices can bloom.
  4. Add diced tomatoes, butternut squash, cauliflower, chickpeas and enough water to just reach the top of all the veggies. Stir to combine, bring to a boil, then cover and reduce to a simmer.
  5. Simmer for about 20 minutes, stirring occasionally, until butternut squash is fork tender.
  6. Add fresh spinach, lemon juice and garam masala and stir to combine. Add more salt to taste as needed.
  7. Serve warm with more cilantro to garnish. Can be served over rice (I used short grain brown rice), with bread or naan, or on its own!

This recipe made 6-8 servings.

Can be stored in the fridge for 4-5 days. Tastes great cold or reheated.

If you guys try this recipe, tag @daisybeet on Instagram so I can see you creations! 🙂

 

 

Featured

Maple Roasted Carrots with Ginger Beet Tahini Sauce

When your boyfriend willingly chooses to snack on carrots straight out the fridge, you know you’ve made a winning recipe. As a dietitian, few things give me more satisfaction than seeing people genuinely enjoy eating vegetables. When prepared thoughtfully, vegetables can easily be the most delicious part of your meal!

Many people I’ve talked to grew up having pretty boring vegetables! If I were served a plate of plain steamed or boiled broccoli, I wouldn’t be too excited about things either. When teaching people how to prepare vegetables they enjoy, I have two big tips. The first is to change the way you are preparing your veggies. My favorite way to cook veggies is roasting them in the oven! The high dry heat coaxes out the flavor, caramelizes them, and adds an irresistible crispy texture. Also, try roasting veggies at a higher temperature than you are used to doing. Instead of 350 degrees, try 400! I generally roast in the 400-425 degree range to really maximize flavor. My second tip is to master a few sauces to drizzle over cooked veggies. A good sauce transforms even steamed veggies into something really delicious. Some of my favorites I have in my back pocket are peanut sauce, sesame ginger sauce and pesto! Sauces may seem intimidating, but they are actually quite simple and come together quickly.

These carrots are both roasted and topped with a new favorite sauce recipe – packing DOUBLE the flavor punch! I added some maple syrup to the carrots before roasting, which really elevates their flavor and brings out their natural sweetness. This ginger beet tahini sauce is super creamy, zingy and versatile. It would be great served with other vegetables, drizzled on a grain bowl, or as a creamy salad dressing!

Ingredients:

Carrots

  • 2 small bunches of carrots, tops removed and scrubbed
  • 1 tbsp avocado oil
  • 1 ½ tbsp pure maple syrup
  • ½ tsp salt
  • ½ tsp pepper
  • 2 tbsp chopped fresh parsley and ¼ cup crushed pistachios for garnishing

Ginger Beet Tahini Sauce

  • ½ cup tahini
  • 2 tbsp water
  • 3 tbsp lemon juice
  • ½ tbsp pure maple syrup
  • 3 small Love Beets organic cooked beets + juice from package
  • Zest of 1 lemon
  • ½ inch piece fresh ginger, peeled and roughly chopped
  • ½ tsp salt

Instructions:

  1. Preheat oven to 415 degrees F.
  2. Line a large baking sheet with parchment paper. Add carrots to baking sheet and drizzle with avocado oil and maple syrup. Add salt and pepper and toss to coat carrots evenly.
  3. Roast for 40-45 minutes until carrots are fork tender and beginning to caramelize, turning carrots halfway through.
  4. While carrots cook, prepare the sauce. Combine all ingredients in a blender or food processor and blend until smooth. Add water, 1 tbsp at a time as necessary to aid blending.
  5. Arrange carrots on a serving platter. Drizzle with beet tahini sauce and sprinkle with fresh parsley and crushed pistachios. Serve warm. These carrots are also delicious cold, so if you have leftovers, save them to munch on or throw into salads!

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂

Tofu Summer Rolls with Peanut Dipping Sauce

What’s your favorite take-out cuisine? For me, I’ll always choose any restaurant that offers fresh summer rolls. When I lived in Providence, there was a great Thai and sushi restaurant down the street. They had the most delicious summer rolls with the best peanut dipping sauce. Honestly, give me anything drizzled with peanut sauce and I’ll be happy!

I love to experiment with healthier alternatives to my favorite restaurant and take-out meals in my cooking. By preparing food for yourself, you have total control over all the ingredients you add. Restaurants liberally add salt, oils and other fats to their cooking because, well, it makes their food taste delicious! But, you can still enjoy the vibrant flavors without taking in a day’s worth of sodium or saturated fat. I really love Asian cuisine, so I’ve developed some delicious sauces, like a stir fry and sesame ginger sauce.

I think I’ve finally perfected a peanut sauce I’ve been working on for a while, so I had to share it with you guys! I was also craving summer rolls and decided to just make a meal out of it! Why must we limit them to appetizer course? I paired these vegan rolls with some steamed + lightly salted edamame for a better-than-take-out meal. This sauce is not just for dipping; you can use it as a salad dressing, drizzled over avocado toast or tossed in a stir fry.

Ingredients:

Peanut Sauce

  • 1 tbsp avocado oil
  • 1 tbsp toasted sesame oil
  • 2 tbsp low sodium tamari
  • 1 tbsp cold water
  • Juice of half a lime
  • 1 tbsp rice vinegar
  • 1-2 tsp chili paste
  • 1 tbsp mauka honey
  • 1 clove garlic, grated
  • 1 inch piece fresh ginger, peeled and grated
  • ¼ cup creamy natural peanut butter

Summer Rolls

  • 1 block firm tofu, water pressed out for 10 minutes
  • 2 tsp Trader Joe’s Mushroom & Company seasoning (or just salt and pepper)
  • 1 tbsp avocado oil
  • 1 cup baby spinach, stems removed
  • Large handful of fresh mint leaves
  • 7 spring roll brown rice paper wrappers
  • 1 cup thinly sliced red cabbage
  • 2 carrots, peeled and thinly sliced lengthwise, or peeled with julienne peeler
  • Half an avocado, thinly sliced
  • Half a small cucumber, thinly sliced lengthwise

Instructions:

  1. Preheat oven to 400 degrees F. Slice tofu into thin steaks, season with TJ’s Mushroom & Company, toss in avocado oil and place on parchment paper lined baking sheet. Bake for 20-30 minutes, flipping halfway through, until browned and crispy.
  2. While tofu is cooking, prepare peanut sauce. Whisk together avocado oil, sesame oil, tamari, lime juice, vinegar, chili paste, honey, garlic and ginger. Then whisk in peanut butter until smooth. Add more chili paste if you like heat!
  3. Prepare veggies and avocado as outlined.
  4. When tofu is done cooking, slice each piece in half lengthwise.
  5. Set up a little assembly line on your countertop: start with rice paper wrappers, then spinach and mint, veggies, avocado and tofu.
  6. Fully submerge 1 rice paper wrapper in water, then place on a clean plate.
  7. Arrange about 5-7 spinach leaves and 2 mint leaves in the center of the wrapper, and then top with the remaining ingredients.
  8. I found it easiest to fold in the sides of the wrapper first, then roll the front edge away from you to form the wrap.
  9. Place finished rolls on another clean plate. You can leave them whole or slice in half with a sharp knife.
  10. Serve with peanut dipping sauce!

These will keep in the fridge for 1-2 days, just bring them to room temperature before eating so the wrappers soften.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! 🙂

Chickpea + Avocado Stuffed Sweet Potatoes

The holiday season is in full force! Hanukkah began Sunday evening, and Christmas is just a few weeks away. I feel extremely grateful this year to be in Boston, so I don’t have to miss out on spending time with family. Both my parents and Ben’s live in the area, so we’re able to celebrate with everyone.

One thing I’m looking most forward to is helping my mom prepare everything for Christmas Eve and Christmas. I already spent a weekend helping her make homemade raviolis and decorating the house. She also follows a pescatarian diet, and we have a few other vegetarians coming to celebrate, so I wanted to create a quick and delicious meat-free entrée. I think being vegetarian for so many years, I am extra in-tune with dietary restrictions of others. I always appreciate when others go out of their way to make sure there are veggie friendly options for me, so I try to do the same!

These sweet potatoes are a perfectly balanced meal in themselves: they have filling fiber (sweet potatoes) and protein (chickpeas) paired with healthy fat (avocado) and a pile of greens for a little extra nutritious kick. The chickpea avocado filling takes 5 minutes to prepare, and you can prep the sweet potatoes the night before and just reheat. They’re also meat-eating boyfriend approved, so everyone at your table is sure to enjoy these.

Are you guys preparing food for people with dietary restrictions this year? I would love to hear what you are making!

Ingredients:

  • 4 medium sweet potatoes
  • 1 can chickpeas, rinsed and drained
  • 1 ripe avocado
  • Juice of ½ lemon
  • ½ tsp cumin
  • ½ tsp garlic powder
  • 2 tsp Dijon mustard
  • Salt and pepper to taste
  • A few large handfuls of greens (I used Organicgirl Protein Greens)
  • Red pepper flakes

Instructions:

  1. Preheat oven to 425 degrees F. Scrub sweet potatoes, then poke a few holes into them with a fork. Roast for about 1 hour until very soft.
  2. In the last 10-15 minutes of sweet potatoes cooking, mash together chickpeas, avocado, lemon juice, cumin, garlic powder, mustard, salt and pepper. Mash some of the chickpeas, but keep some whole.
  3. Let sweet potatoes cool for 10 minutes after roasting. Cut in half lengthwise and mash with a fork to form a small well.
  4. Top each sweet potato half with a handful of greens and a few heaping spoonfuls of chickpea avocado mash. Sprinkle with red pepper flakes for a little heat, if desired. Serve warm.

Recipe makes 8 servings.

If you guys try this recipe, tag @daisybeet on Instagram so I can see your creations! Happy Holidays!

Green Goddess Tahini Sauce

What do you guys include in your weekly meal prep sessions? A couple protein sources, roasted veggies, and a big batch of grains are key. But how do you make your meals super flavorful and eliminate boredom as the week progresses? Sauces and dressings! I love to include one or two different sauces in my weekly recipe round up. It may seem intimidating, but you really can make your favorite peanut sauce at home in less than 10 minutes. I sometimes even wait until the night I cook a meal to whip up a sauce to go with it.

Why make your own sauces, instead of buying them pre-made? Making your own sauces/dressings at home is empowering from a nutrition standpoint, as it allows you to control exactly what ingredients you’re adding. You can eliminate pro-inflammatory oils, excess added sugars and preservatives.

I currently have a batch of mustardy champagne vinaigrette and this delicious Green Goddess Tahini Sauce in my fridge. This is the first time I’ve made this sauce, and Ben and I can’t get enough! It’s wonderful used as a dressing for kale salads and drizzled over roasted veggies. It would also be a great dipping sauce for homemade falafel or sweet potato fries. There are only a few simple ingredients, and all you do is add them to a blender! I created the recipe in my NutriBullet Balance blender and smartphone app, which calculated the nutrition information in real time! So, so easy.

Ingredients:

  • 1/3 cup olive oil
  • ½ cup smooth tahini
  • 2 tbsp fresh lemon juice
  • 2 small cloves garlic, roughly chopped
  • ½ cup fresh cilantro
  • ½ tsp salt
  • ½ tsp cumin

Instructions:

  1. Combine all ingredients in a blender and blend until smooth.
  2. Drizzle over just about anything!

This recipe will keep in the refrigerator for 4-5 days. If you make it, tag @daisybeet on Instagram so I can see you creations! 🙂

Curry Coconut Red Lentil Soup

Daylight savings time is when the changing seasons really hits me. The days are getting shorter as the temperature drops. I actually like the first few weeks after we change the clocks, because I enjoy waking up when the sun is rising. But I know in about a month, I’ll be wondering daily why I live on the East Coast (anyone in California looking for a winter roommate)?

My body starts craving warming flavors and hot foods around this time, too. Some of my favorite spices to cook with in the fall and winter are ginger, curry, and cinnamon (and this soup uses all of these)! This recipe is super simple but filling, thanks to the addition of lentils. Lentils are a legume, and come in many different varieties. They are such a wonderful ingredient, and I find they don’t always get the attention they deserve! They are a great source of plant based protein, and are rich in nutrients like folate and manganese. Plus, they are extremely inexpensive. I’m often asked how I can spend so little on groceries each week and still eat well. A plant based diet actually lends itself perfectly to eating on a budget, because vegetarian protein sources are generally less expensive than animal proteins. Some of my other favorite affordable vegetarian proteins are chickpeas, black beans, tofu and eggs.

I used red lentils in this recipe because the cook quickly. They also soften quite a bit when cooked, which helps to thicken the soup’s consistency. If you’d like to keep a thicker broth, I’d recommend not substituting another lentil variety in this recipe. From start to finish, this soup only took about 30 minutes to make! If you’re looking for the coziest soup to warm up to after work, this recipe also is excellent to meal prep!

Ingredients

  • 1 tbsp avocado oil
  • 1 large white onion, diced
  • 2 cloves garlic, minced
  • 1 inch piece of ginger, peeled and minced
  • 1 tbsp curry powder
  • 1 tsp turmeric
  • 1 tsp cumin
  • ½ tsp cinnamon
  • 1 can coconut milk
  • 1 can no salt added diced tomatoes (15 oz)
  • 3 cups vegetable broth (I used Pacific Foods Mushroom Broth)
  • ¾ cup red lentils
  • 8 oz baby spinach or chopped kale
  • Juice of ½ lime
  • Salt to taste

Instructions

  1. In a large pot, heat avocado oil on medium heat. Add onions, cook for 2 minutes until translucent.
  2. Add garlic and ginger, and cook for another 3 minutes, stirring occasionally.
  3. Add spices and salt, stir and let cook for 1 minute until fragrant.
  4. Add coconut milk, diced tomatoes, veggie broth and lentils. Stir to mix everything and bring to a boil, then simmer for 15-20 minutes until lentils are tender.
  5. Stir in greens until wilted.
  6. Add lime juice and salt to taste.

This recipe makes about 5-6 servings, and keeps well in the fridge for 4-5 days.

I hope you guys try this warming soup recipe! Tag @daisybeet on Instagram so I can see your creations 🙂

 

Curry Turmeric Roasted Cauliflower with Golden Raisins and Parsley

Cauliflower has definitely become the most loved vegetable of our generation. We’re adding it to smoothies and turning it into rice and pizza crust. I’d be lying if I told you I didn’t have 8 bags of Trader Joe’s cauliflower gnocchi stashed away in my freezer. As a dietitian, this hardcore vegetable love makes me VERY happy! You guys know I’m a huge proponent of a plant-based diet, so the more veggies, the better!

Cauliflower is part of the cruciferous vegetable family. Other members of this squad include broccoli, kale, cabbage and Brussels sprouts. Cruciferous veggies are loaded with nutrients including vitamin C, folate and vitamin K. In fact, one cup of cauliflower has the same amount of vitamin C as an orange! Folate is an especially important nutrient for prenatal and pregnancy nutrition, as adequate amounts are protective against neural tube defects in babies.

While I absolutely love all the creative ways cauliflower is finding its way onto our plates, I also love cooking it straight up and letting it shine just as nature intended! I often include a big pan of simply seasoned roasted cauliflower for meal prep. I recently was asked to bring some vegetables as a side dish to a holiday party, and I wanted to bring a dish that was a little more “dressed up”. I had just gotten some great curry powder, so decided to use that for flavor inspiration. I landed on this curry turmeric cauliflower and added in golden raisins and parsley to round out the dish. I think it’s a great dish for fall and winter, because it’s full of warming spices. It would be perfect for Thanksgiving!

 

Ingredients

  • 1 large head cauliflower, cut into bite size florets
  • 1 tbsp avocado oil
  • 1 inch piece of ginger, peeled and grated on microplane
  • 1 clove garlic, minced
  • Zest of 1 lemon
  • 2 tsp curry powder
  • 1 tsp turmeric
  • Salt and pepper to taste
  • 1/3 cup golden raisins (optional: soak raisins in hot water while cauliflower cooks to make them more plump and softer)
  • 2-3 tbsp fresh parsley, chopped

Instructions

  1. Preheat oven to 400 degrees F.
  2. Place cauliflower florets on large baking sheet. Drizzle with avocado oil, and toss with ginger, garlic, lemon zest, curry powder, turmeric, salt and pepper.
  3. Roast for 25-35 minutes until fork tender and nicely browned.
  4. In a large bowl, toss cauliflower with raisins and parsley. Serve warm or at room temperature.

 

I hope you guys give this recipe a try! Tag @daisybeet on Instagram so I can see your creations 🙂

Vegan Avocado Quesadillas

Thank you So Delicious for sponsoring this post! I’m grateful to partner with brands I love to cook with, and all opinions are my own.

Happy Tuesday! I’m proposing we include #QuesadillaTuesday to be bundled with #TacoTuesday from here on out. Quesadillas are so simple, and often overlooked, but are equally as delicious. I believe that Mexican food in any form is always a good idea! I love this cuisine not only for the flavorful dishes, but also because there is an abundance of plant-based ingredients. Mexican cuisine incorporates some of the most nutritious foods on the planet, including fresh vegetables, avocados and beans. It is easy to please people with a variety of dietary needs with Mexican food, from paleo to gluten-free to vegan.

To further celebrate the beauty of a plant-based diet, I used So Delicious dairy free shreds in this recipe. The cheddar jack flavor added the perfect kick of heat to these quesadillas. These shreds look and feel like the real thing, and melt beautifully! This dairy-free cheese is an amazing alternative for those who can’t, or choose not to consume dairy products – or for anyone looking for a delicious product. I also love that these shreds are lower in saturated fat than their dairy-containing counterparts.

Following a plant-based doesn’t mean you have to eat salads for every meal. There are so many delicious alternatives out there so you can include your favorite foods. These quesadillas contain just a few simple ingredients, and you can whip up this recipe in just 10 minutes. The recipe is below, if you’d like to try!

Ingredients:

  • 2 whole wheat flour tortillas
  • ¼ cup So Delicious Dairy Free Cheddar Jack Shreds
  • 1/3 cup vegetarian refried pinto beans
  • ½ an avocado, peeled and sliced
  • Handful of baby spinach
  • Avocado oil spray

Instructions:

  1.     Preheat a skillet on medium heat.
  2.     Sprinkle cheese shreds on one half of each quesadilla. Add layers of spinach and avocado slices.
  3.     Spread refried beans onto the other half of the quesadilla, and fold each in half.
  4.     Spray skillet with avocado oil spray. Add quesadillas to skillet, cooking for about 3 minutes until tortilla is browned and crispy. Flip and cook other side until browned.
  5.     Serve immediately with hot sauce, salsa, extra avocado, etc.

Recipe makes 2 quesadillas.

I hope you guys give this quick and filling recipe a try! Tag @daisybeet and @so_delicious on Instagram 🙂