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
When I was trying to figure out what dessert to make for Thanksgiving last week I knew pie was out. I made pecan pie the week before Thanksgiving and pumpkin pie two weeks in a row before that. I think poor Eric was all pie’d out so I had to get a little creative. Last year when we were home for Christmas my mom bought a pack of cranberry bliss bars from Starbucks for us to snack on. They were delicious. When I remembered this I figured it might be time to try to make a vegan version. Continue reading
I had this tofu scramble planned for breakfast this weekend, but we ended up not needing breakfast. Eric had the brilliant idea to make the scramble into breakfast burritos and save them for weekday breakfasts! This was an amazing idea. We are usually so slow to get out of bed in the morning. We try to get every last second of sleep we can and generally end up only taking 15 minutes from getting out of bed to walking out the door. Already prepared breakfasts are really our go to. 80% of the time we eat overnight oats because they are just so darn easy. I see a change in our horizon with these breakfast burritos! Continue reading
Who doesn’t love classic vegan chocolate chip cookies? My favorite way to eat chocolate chip cookies is to dip them (while still warm) into a glass of almond milk. Mmmmm. My mouth is watering just thinking about these. Over the past 3 years I’ve tested out many vegan chocolate chip cookie recipes and this one turned out to be my favorite. Continue reading
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