Author: veggtable

VEGAN & GLUTEN FREE OPTIONS

A little spin on the usual quesadilla recipe! I’ve never tried a corn tortilla for a recipe like this and it was surprisingly quite yummy. I made a “taco” dipping sauce that I am now obsessed with and its a must add to this dish!

INGREDIENTS

• 2 medium chicken breast(butterflied and cubed) OR PROTEIN OF CHOICE IF MAKING VEGAN*
• olive oil
• Tamari/soy sauce
• lime juice
• salt and pepper
• 2 bell peppers chopped
• 1/2 white onion diced
• 1 can black beans
• shredded cheese of choice (VEGAN OPTION)

“TACO” SAUCE INGREDIENTS

• 1-2 medium whole tomatoes(enough to puree into 8 oz)
• 1/3 cup water
• 1/4 tsp chili powder
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/4 tsp paprika
• 1/4 tsp cayenne pepper
• 1.5 tsp cumin
• 1 tbsp white vinegar
• 1 tsp agave syrup
• 1 tsp salt

DIRECTIONS

1. Add all taco sauce ingredients together in a bowl and mix.
2. Add mixture to a small saucepan and keep on medium to low heat for about 15 minutes. Stirring occasionally.

FOR CHICKEN:

1. Heat a medium nonstick pan on medium heat, prep chicken.
2. Place cubed chicken in a bowl and add 1 tsp each of the following: olive oil, tamari and lime juice. Salt and pepper to taste.
3. Add seasoned chicken to pan and cook through until no longer pink
4. In a separate nonstick pan on medium heat add a bit of olive oil, bell peppers and onions- when onions are caramelized they are ready!

TO COMPLETE:

1. Heat medium nonstick on low-medium heat.
2. Brush tortilla with olive oil and place in pan.
3. Layer cheese, black beans, protein of choice, veggies, more cheese, top tortilla and brush again with olive oil.
4. Place a small cover over entire quesadilla to allow it to press down evenly.
5. Cook until cheese is melted and flip. Repeat.
6. Serve Immediately with dipping sauce!

This recipe is great for dipping, adding on top of breads, in a sandwich or as a side dish! Versatile and refreshing this is a must make recipe! Classic Tabbouleh contains Bulgar as well- it can taste just as fab without- I happened to not have any on hand. Feel free to add it if you’d like!

INGREDIENTS

• 1 large cucumber diced( about 1 cup)
• 1 cup tomatoes diced
• 1/4 cup fresh mint chopped
• 1/2 cup parsley chopped
• 1/4 cup cilantro chopped
• 3 tbsp olive oil
• 3 tbsp lemon juice
• salt and pepper to taste

DIRECTIONS

1. Prep all ingredients.
2. Strain excess juice from cucumbers and tomatoes to ensure your salad is not too soggy.
3. Add all ingredients together in a bowl and mix together evenly.
4. Serve immediately or store in fridge up to 3 days.

• VEGAN FRIENDLY
• GLUTEN FREE
• PROTEIN PACKED

For this recipe I used my original protein pancake recipe but with a few substitutions and it worked perfectly! I was slightly nervous the oat flour wouldn’t work as well but it actually may be my preferred flour as it seemed to make perfectly circular little cakes!

PANCAKE INGREDIENTS

• 1 cup organic oat flour
• 1 scoop protein powder of choice (Womens Best Vegan Protein for this one)
• 1 tbsp baking powder
• 1-3 tbsp monkfruit sweetner
• 1/2 tsp sea salt
• 1/2 cup almond milk
• 1/2 cup water
• OPTIONAL: Blueberries,Cinnamon, vanilla extract

BLUEBERRY DRIZZLE INGREDIENTS

• 1 cup fresh or frozen blueberries
• 1 tbsp maple syrup
• 1/4 cup water
• 3 tbsp lemon juice

PANCAKE DIRECTIONS

1. Heat nonstick pan on medium heat
2. Add all dry ingredients together and mix together evenly
3. In a seperate bowl add wet ingredients andmix well
4. Pour wet into dry and mix as you go
5. If you mixture is too thin add more oat flour and protein, if its too thick add more almond milk and water.
6. Scoop about 1/3-1/4 cup scoops of batter and cook 3-4 mins per side

BLUEBERRY DRIZZLE DIRECTIONS

1. Heat small nonstick pan on medium heat
2. Add all drizzle ingredients and heat for 10 mins
3. Bring down to simmer and let thicken
4. OPTIONAL: Add a sprinkle of cornstarch if you’d like it a bit thicker

These were so easy and the perfect way to use up any extra cucumbers you may have especially in the summer months when you gardeners have an abundance! Also any herb gardeners out there like myself know there is nothing better than being able to make a recipe that turns out great with the addition of your herbs!

INGREDIENTS

• One 800 ML mason jar
• 1:1 ratio of water and distilled white vinegar(filling mason jar)
• 2 medium-large cucumbers sliced
• 2 large garlic cloves sliced
• 1/3 cup fresh dill chopped
• 1 tsp agave syrup
• salt&pepper to taste

1. Slice cucumbers as desired (I used a Mandoline slicer)
2. Prep all remaining ingredients
3. Add everything to a mason jar(vinegar and water last to be sure you have enough room) shake up!
4. Let sit in the fridge sealed for 3 days

Summer is basically here and that means allllll the fruit salad! Here is a great recipe that will leave your guests wanting more!

INGREDIENTS

• 1/2 watermelon
• 1 pineapple
• 1 cantaloupe
• 5 kiwis
• 2 dragon fruit
• 1 small pack blueberries
• juice of 3-4 limes
• 1 bunch mint lives

DIRECTIONS

1. Prepare all fruit. I just recently purchased a melon “baller” and this makes it easy to prepare fruit pieces! You can also just cut into similar size chunks.
2. In a separate bowl add chopped mint leaves and lime juice and mix together.
3. Add dressing to fruit and mix together well.

This makes a large portion great for cookouts or at home. I stored about half in the freezer for future smoothies-or sangria!

Quick, full of veggies and great for leftovers this lazy girls pasta salad will be a total hit!

INGREDIENTS

• 1 can chickpeas drained
• 1 box green lentil pasta
• 1 whole cucumber sliced
• 1/2 cup cherry tomatoes sliced
• 2 red bell peppers chopped
• 1/4 red onion chopped
• 3 garlic cloves minced
• 1/4 cup kalamata olives chopped
• 1-4 cups mixed baby greens IE:spinach,arugula,kale-whatever you like!
• feta cheese crumbles

HOMEMADE DRESSING

In a bowl mix together the following:

• 1/3 cup Extra virgin olive oil
• 1/4 cup fresh lemon juice
• 2 tbsp vinegar
• 1tsp garlic powder/garlic cloves
• salt and pepper to taste
• sprinkle of basil

DIRECTIONS

1. Cook pasta according to instructions-do not overcook as you do not want the pasta to get too mushy when dressing is added. Drain and let cool.
2. Prep all veggies
3. Once pasta is cooled, add all ingredients together in a bowl and mix until ingredients are evenly dispersed.
4. Mix in homemade dressing and feta cheese. Store in fridge up to 4 days.