Red Pepper & Broccoli Spaghetti

Have you ever had one of those dishes that you just can’t get enough?

This pasta dish happens to be that for me, as I’ve made it three times in the past week. It is just so good!

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I’ve also recently become obsessed with cashew parmesan cheese, so sprinkling on some of that on this spaghetti really takes this dish to the next level.

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But the pasta on its own is still delicious!

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Red Pepper & Broccoli Spaghetti

Makes 4-5 servings

  • 1 lb spaghetti
  • 1/4 cup olive oil
  • 1 1/2 cups red pepper, sliced thinly
  • 1 1/2 cups broccoli, chopped
  • 2 cloves garlic, finely chopped
  • 1/2 tsp basil
  • 1/2 tsp oregano
  • 2-3 cups greens of choice (spinach, kale, arugula and spring mix all work wonderfully)

In a large pot, bring water to a boil. Once it reaches a boil, add the pasta and cook until al dente.

Once cooked, remove from heat, drain and set aside.

In a large pan, add the olive oil and garlic and cook on medium heat for 2-3 minutes or until garlic begins to brown lightly. Add the red peppers, broccoli, basil and oregano and cook for 1-2 minutes, stirring often.

Add the cooked spaghetti noodles to the pan and stir to combine.

Next, add your choice of greens and stir again to combine.

Remove pan from heat and dish out immediately.

If you desire, sprinkle with some cashew parmesan cheese (this recipe is divine).

Enjoy!

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Vegetable Lentil Loaf

Lentil loaf was one of those “Have to try making it some time” items on my cooking to do list and am I ever glad I finally got around to making one because they are tasty (and surprisingly filling)!

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Packed with iron, protein, fibre and numerous other vitamins and minerals, this loaf has it all! Healthy and delicious– what is not to love?!

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Vegetable Lentil Loaf

Adapted from About.com

  • 1 1/2 cups green lentils, cooked (I used 3/4 cup dry lentils to achieve 1 1/2 cups cooked)
  • 2 cups red quinoa, cooked (I used 3/4 cup dry quinoa to achive 2 cups cooked)
  • 1/3 cup red pepper, chopped
  • 1/3 cup green pepper, chopped
  • 1/3 cup onion, chopped
  • 1/3 cup carrots, chopped
  • 1/3 cup celery, chopped
  • 2 cloves garlic, finely minced
  • 1/2 tsp sea salt
  • 1/4 tsp rosemary
  • 1/2 tsp sage
  • 1/2 tsp thyme
  • 3 tbsp olive oil or coconut oil (melted)
  • 1/3 cup organic ketchup
  • 1 tbsp agave (for top)
  • 3-4 tbsp organic ketchup (for top)

Preheat the oven to 350 degrees.

Rinse the lentils in a strainer and add them to a medium sized pot. Cook on high heat until the water boils. Then, reduce heat, cover and bring to low heat or simmer and allow to cook for 20-30 minutes or until tender. When the lentils are ready, drain them and set them aside.

Rinse the quinoa in a strainer and add them to a different medium sized pot and cook on high heat until the water boils. Reduce heat, cover and bring to low heat or simmer and cook for 15-25 minutes or until fluffy. When the quinoa is ready, drain them and set them aside.

Next, add the red pepper, green pepper, carrots, onion, celery and garlic to a large skillet pan and cook on medium heat with a little olive oil or coconut oil until soft, about 4-5 minutes. Remove from heat and set aside.

In a food processor, add the lentils and blend until the lentils become a crumbly texture. It is o.k. if not all the lentils are blended, but try to ensure that at least 50-75% of the lentils are mashed and crumbly. Once crumbly, add the lentils into a large bowl.

In the bowl with the mashed lentils, add the vegetables from the skillet and mix until combine.

Then add the quinoa, sea salt, rosemary, sage, thyme, olive oil or coconut oil and ketchup and mix until fully combined. If the mixture feels too dry, add a little more ketchup.

Press the mixture into a lightly greased loaf pan. Spread the agave and extra ketchup on the top of the loaf until well covered.

Place in the oven and cook for 50-60 minutes.

When fully cooked, remove from oven and allow to cool slightly.

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Slice and enjoy!

Have a great weekend!

Twice Baked Potatoes with Spinach & Onion

Everyone has guilty pleasures and one of mine happens to be potatoes.

While this may sound strange, it is true. I would eat potatoes for every meal, every day. I just find they are so versatile! Scalloped, mashed, home fries, the list goes on.

So these twice baked potatoes are just a dream come true for me (and hopefully you too)!

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Can’t get enough of these guys—they are just so tasty!

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Twice Baked Potatoes with Spinach & Onion

  • 6 small-medium sized potatoes
  • 3/4 cup spinach, chopped
  • 1/3 cup green onion, chopped
  • 1 clove garlic, minced
  • 1/4 cup vegan butter
  • 1/4 cup almond milk
  • 1/4 tsp sea salt
  • 1/4 tsp pepper

Pre-heat the oven to 400 degrees.

Wash the potatoes and place on a cookie sheet. Using a fork, prick the potato using the tines of the fork.

Then bake the potatoes for an hour.

Once the potatoes are baked, remove from oven and slice the potatoes in half lengthwise.

*The potatoes will be pretty hot so feel free to allow them to cool slightly before cutting*

Using a spoon, scape out the insides and add to a medium sized bowl. Be sure to leave a lining of potato to ensure the potato doesn’t tear.

Once potatoes are hollow out, place on cookie sheet again and set aside.

In the bowl with the potatoes scraping, add the vegan butter and almond milk and mash until smooth using a potato masher.

Add the spinach, green onion, garlic, salt and pepper and mash again.

Scoop the potato mixture into the potato shells. Feel free to pile lots of filling in the shells.

You can also top the potatoes with a bit of shredded vegan cheese (like Daiya), just for a little extra something-something. 🙂

Once you’ve filled all the potato shells, place back in the oven and cook for another 5-10 minutes. Basically just to warm them up again.

Remove from oven, serve and enjoy!

Vegetable Pot Pie

Do you ever have one of those meals where you just can’t help but go for a second helping because it’s just so good? Well this vegetable pot pie did it for me!

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I am just in love with this pot pie gravy! It is so rich and delicious that I just couldn’t help to scrape my bowl clean. I just couldn’t get enough!

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Filled with tons of veggies…just the way I like my pot pie!

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Vegetable Pot Pie

Adapted from The Pioneer Woman

  •  4-5 tbsp vegan butter
  • 1/2 cup onion, chopped
  • 1 cup carrot,chopped
  • 3/4 cup celery, chopped
  • 3/4 cup broccoli, chopped
  • 3/4 cup cauliflower, chopped
  • 1 cup potato, peeled and chopped
  • 1/3 cup spelt flour
  • 2 1/2 cups vegetable stock
  • 1/4 cup vegan white wine (I use Barnivore to check what brands of wine are vegan)
  • 1/2 tsp black pepper
  • 1/4 sea salt
  • 1/2 tsp thyme
  • 1/2 tsp rosemary
  • 1/4 cup almond milk
  • 1 pie crust (you can either make your own from scratch or use a store-bought one, making sure its vegan. This crust recipe works well.)

Preheat the oven to 375 degrees.

In a large pot over medium-high heat, add the butter and allow it to melt. Then add the onion, carrot, celery, broccoli, cauliflower and potato. Cook for about 3-5 minutes, stirring occasionally.

Sprinkle the flour on the veggies and stir until combined and the veggies are coated. Cook for another 2-3 minutes.

Add the vegetable stock and wine and stir until mixed.

Next, add the sea salt, pepper, thyme and rosemary and stir to combine. Allow to cook for another 5-8 minutes to thicken.

Pour in the almond milk and stir until mixed and cook for another 5-7 minutes, or until it begins to bubble.

If the mixture seems to thin, add a little more flour to thicken. If too thick, add a little more stock to thin out.

Once it is thick and bubbly, remove from heat.

Pour the vegetable mixture into a large baking dish (I used a 2 1/2 qt sized dish).

Take your pie crust, roll it out on a floured surface and then place it on top of the baking dish. Press the dough to the sides of the dish. Use a knife and cut a couple small lines into the dough to allow the veggies to vent.

Place the baking dish on a large baking sheet and stick in the oven.

Cook for 25-30 minutes or until the filling is bubbly.

Once ready, remove from the oven and set aside for a few minutes to cool.

When slightly cooled, just cut, serve and enjoy!

*Recipe makes 4-5 servings*

Quinoa Vegetable Wrap

When it comes to making lunches (and dinners), I want something that is quick and healthy. And this wrap covers the bases.

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Quinoa Vegetable Wrap

  •  1/2 cup red quinoa
  • 1/2 cup red pepper, chopped
  • 1/2 cup green pepper, chopped
  • 3/4 cup corn
  • 1 tsp oregano
  • 1 celery stalk, chopped
  • 1/4 tsp sea salt
  • 1/4 tsp black pepper

Wrap add ins (for each wrap):

  • 1/4 cup baby spinach
  • 3-4 tbsp hummus
  • 1 large whole wheat flour tortilla

In a small-medium sized pot, cook the quinoa with a pinch of sea salt on high heat until fully cooked, about 15-20 minutes. Once ready, drain and set aside.

In a large skillet, cook the red pepper, green pepper, corn, celery, oregano, sea salt and pepper with 2-3 tbsp of olive oil on medium heat. Cook for 8-10 minutes, stirring occasionally. Once cooked, set aside.

In a large bowl, add the quinoa along with the veggie mixture and stir to combine.

Assembling the wrap:

Take a large flour tortilla and spread the hummus evenly across.

Scoop about a half cup (or more) or the quinoa veggie mixture and add it to the tortilla.

Place the baby spinach on top of the quinoa mixture.

Fold up the wrap whatever way you prefer.

Slice in half and enjoy!

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Have a great weekend!

Scalloped Potatoes

This is my favourite food. Hands down.

Whenever someone makes scalloped potatoes, I have 2-3 helpings. Big helpings.

I just love scalloped potatoes!

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Recently, my dad taught me the recipe he has been using for years and I was thrilled that I finally learned the recipe!

I made a few modifications to his original recipe and it is delicious!

Scalloped Potatoes

  • 6 large potatoes
  • Half of a medium onion, chopped
  • 1/2 cup vegan butter
  • 1/2 cup spelt flour
  • 2 tsp pepper
  • 2 tsp salt
  • 1 1/2 cups almond milk

Slice the potatoes into thin pieces and begin to layer the potatoes on the bottom of a large greased baking dish.

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Sprinkle the chopped onion on top of the potatoes, along with 1 tbsp of the spelt flour, 1/4 tsp pepper, 1/4 tsp salt and 1 tbsp vegan butter.

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Layer more potato slices on top of the previous potato layer and sprinkle the onions, salt, pepper, flour and butter on top again.

Repeat this process until you make about 7-8 layers. If you slice the potatoes thicker, you will have a few less layers, which is perfectly fine! Set aside.

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Heat the milk on high heat until the milk begins to foam.

Pour the milk over the potato dish.

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Place a lid on the baking dish and place in the oven at 350 degrees.

Cook the dish for 30 minutes with the lid, hen remove the lid and cook for another hour and a half.

Remove from the oven and allow to cool for about 10 minutes.

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Serve and enjoy!

Nutritional information per serving (in a 12 pc serving):

  • Calories: 220
  • Fat: 7.9g
  • Sodium: 504mg
  • Carbohydrates: 33.4g
  • Fiber: 5.3g
  • Sugar: 2.2g
  • Protein: 3.9g

Have a great Tuesday!