Vegan chili is the perfect meal for the rainy weather we have been having lately. I love when it’s gloomy and drizzly outside. I just want to curl up on the couch with a blanket, a good book, and a glass of wine! It seems to be clearing up just in time for the weekend, though, so I don’t think that we will be snuggling up during cloudy weather.
I love that this meal was so easy to prepare, but so tasty at the same time. It’s great when a dinner so good is so simple to make. I literally just woke up Thursday morning, threw all of the ingredients into the crock pot, turned it on, and left for work. When we came home the house smelled so nice. Usually we eat around 9 pm because we get home so late, but slow cooker meals are the best because you walk in the door to a prepared dinner. Slow cooker meals also help keep dishes to a minimum, which is nice because our dishwasher is currently broken.
The other great thing about this chili is that it is so filling. You really don’t miss the meat at all. Lately I have been really into red lentils (I think they are orange lentils, but hey) as a ground beef replacement. They give a great texture and are packed with protein. This week I am going to try baked quinoa as a ground meat replacer. I saw a recipe for taco meat on Minimalist Baker’s website recently and think it would be fun to put a different twist on it! Hopefully it comes out great!
Coming home from vacation and getting back in the swing of things was difficult, but we are finally getting into a routine again. I really thrive on routine so it feels great to be on a schedule. We’re also starting to plan things for the year ahead, which is fun and exciting. Eric’s mom got us an awesome calendar with pictures of the family on it, so I’ve been marking everything in there. We already booked a trip to Portland, OR in May. So excited!!! Eric and I are taking the train up the west coast in a private sleeper car, staying a few days, then flying back. Usually we take our annual vacation in October, but we wanted to go a little earlier this year since I’ll be starting a new job in June (crazy). I’m really looking forward to the rest of 2017 and it has been great so far!
This vegan red lentil bolognese recipe came to me for two reasons. One of the reasons is that I want to start eating healthier in 2017, so this is really part of my New Year’s resolution. I can already tell this vegan red lentil bolognese is going to be a healthy staple for us in 2017. We already try to prepare healthy meals, but I want to add portion control and heartier grains into our diets. Meal prep and planning is not an issue for us. I plan our meals for the entire week (breakfast, lunch, dinner, snacks and desserts) on Fridays when we grocery shop. We then cut all of our veggies and cook our grains on Sunday. This system works wonders for us and our busy grad school schedules. With meal prep done on the weekends we are able to cut cook time down to about 30 minutes per meal. Since we cook 6 dinners, 7 lunches, and 7 breakfasts a week this is a huge time saver. Continue reading →
We’ve been on a Mexican food kick lately and I think these vegan enchiladas are my favorite so far. I don’t really like the vegan cheeses that you can buy from the grocery store so I decided to stuff these with with a potato filling and a tofu filling. Let me say that these enchiladas really hit the spot.
Happy Pi Day! This year I had a hard time deciding between a sweet pie and a savory pie. Ugh those decisions are always so tough :-p Originally I was going to do a savory pie for dinner and a sweet pie for dessert. I could bring the dessert pie into lab for pi day, but then I realized most of my group members would be at the ACS conference in San Diego so I settled on just one savory pie instead. Pot Pie! Continue reading →
About 12 years years ago we had a vegan visitor come stay at our house and my mom and I scoured the internet looking for a nice meal to make her. We finally settled on a roasted red pepper pasta and it turned out so great I can still remember the taste. Since then I’ve searched and searched for the recipe but have not been able to find it. This recipe is my recreation of that awesome roasted red pepper pasta. We’ve made it a couple times and each time I realize something else that’s great about this dish. One thing is that it makes quite a bit of roasted red pepper sauce. I usually use half for the meal the night I make it and then vacuum seal and freeze the other half. This is great to have in the freezer so that when we get home super late and no one wants to cook we just heat up the sauce in a pan, cook a pot of pasta and have a homemade meal.
Another great thing about this recipe is how versatile this is. You can do so much with a bowl of pasta. We’ve topped it with roasted cauliflower once and tofu another time. You can top it with any protein (the cashew sauce already contains some protein) or mix it with some veggies. Continue reading →
I love pesto bowls so much. I mean what’s better than a big bowl of pesto veggies? After Thanksgiving I made pesto smashed potatoes, which were so tasty that I did a play on those for this recipe. This recipe made so much that we even had leftovers for lunch the next day! Continue reading →