1. Vegan Pumpkin Mac and Cheese Bake
  2. White Chocolate Pumpkin Peanut Butter Cups
  3. Instant Pot Sooji Halwa – Rava Kesari
  4. Chai Waffles with Cinnamon Apple Topping
  5. One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free)
  6. Sheet Pan fajitas Tacos
  7. Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot
  8. Vegan Gummy Worms
  9. Product Review: So Delicious Frozen Mousse
  10. Vegan Lemon Poppy Seed Donuts
  11. Mad Scientist Smoothies
  12. Halloween Slime
  13. Instant Pot Wild Rice Mushroom Soup
  14. Kabocha Squash Feta Salad
  15. Easy Halloween Snack Ideas
  16. Protein Bar Witches Fingers
  17. Vegan Pumpkin Pie Truffles
  18. Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”
  19. Vegan Pumpkin Blondies
  20. Chia Jam (using Juicy Juice)
  21. Grilled Plant-Based Beer Sausages
  22. Sleepy Morning Blender Matcha
  23. Soft-Batch Chocolate Chip Cookies {The Simply Vegan Cookbook}
  24. Vegan Cinnamon Roll Cookies
  25. 20 Vegan Lunch box Ideas – Back To School Recipes
  26. Vegan Cauliflower Tikka Masala
  27. Cilantro Onion Dip Party Platter
  28. Instant Pot Cauliflower and Butternut Thai Curry
  29. Instant Pot Tikka Masala – Vegan Tikka Masala Sauce
  30. Cucumber Sushi Rolls
  31. Curry Fried Rice – 1 Pot 20 Mins
  32. Sandwich Tacos
  33. Easy Homemade Salsa – 5 Min Blender Salsa
  34. Instant Pot Tomato Bisque from Scratch
  35. Tic Tac Toe Sandwiches
  36. Instant Pot Mushroom Tetrazzini
  37. Grain-free, Nut-free Vegan Chocolate Chunk Cookies
  38. My Diaper Bag Essentials (+ A Life Update)
  39. Vegan Cardamom Cookies – Cardamom Snickerdoodles
  40. Chickpea Flour Frittata – Eggless Vegan Frittata
  41. Fruit and Veggie Car Snacks
  42. Edible Car Snacks
  43. Pistachio Matcha Ice Cream
  44. Vegan Coffee Cake Recipe – Cinnamon Streusel Cake
  45. 3-Ingredient Chia and Quinoa Flatbread (vegan)
  46. Peanut Butter Balls with Rice Krispies
  47. Mexican Stuffed Peppers
  48. Chickpea Salad Sandwich {Fuss-Free Vegan Cookbook}
  49. Harissa Chickpea Stew with Sweet Potato
  50. Easy Chocolate Hemp Protein Balls
  51. Dairy Free GoGurt
  52. Vegan Banana Donuts Recipe – Baked Banana Bread Donut
  53. Falafel Burgers
  54. Samosa Wraps – Spiced Potato Chickpea Chutney Burrito
  55. Egg and Toast Cups
  56. Nut Free Snacks
  57. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  58. Cold Soba Noodle Salad Recipe
  59. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  60. Chipotle Tofu Rainbow Wraps
  61. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  62. Pineapple Raspberry Wine Spritzer
  63. Mango Overnight Oats with Turmeric
  64. Vegan Chocolate Chip Cake Recipe
  65. Down Home BBQ Burger
  66. What’s inside my makeup bag (cruelty-free)
  67. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  68. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  69. Vegan Pesto Pasta with Charred Broccoli
  70. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  71. Grilled BBQ Lentil Pizza
  72. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  73. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  74. Smoky Jackfruit “Chicken” Salad
  75. Smoky Jackfruit “Chicken” Salad
  76. Watermelon Crabs
  77. Avocado Raspberry Pops
  78. Vegan Blueberry Muffins with Pineapple
  79. Tuscan Pasta Salad with Lemon Vinaigrette
  80. Vegan Mango Ice Cream
  81. Vegan Yack Attack On the Go! Release + Giveaway
  82. Mexican Street Corn Salad with Black Beans
  83. Grilled Blackberry Cobbler
  84. One Pot Quinoa and Black Bean Wraps
  85. One Pot Quinoa and Black Bean Wraps
  86. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  87. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  88. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  89. Octopus Pizzas
  90. Easy Vegan Zucchini Bread Recipe
  91. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  92. Golden Turmeric Roasted Cauliflower with Raita Dip
  93. Avial – South Indian Veggie Coconut Curry
  94. Zucchini Bread Oatmeal
  95. Zucchini Bread Oatmeal
  96. Vegan Instant Pot Mushroom Risotto
  97. Bulgogi Roasted Spring Veggie Bowl
  98. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  99. Vegan Lemon Cake with Cream Cheese Frosting
  100. Gluten-free Avocado Tahini Pasta
  101. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  102. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  103. Tofu and Veggie BBQ Bowl
  104. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  105. Mini Cookie Dough Fudge Pops
  106. Mini Cookie Dough Fudge Pops
  107. Rice Cake Flowers
  108. Avocado Pasta with Smoky Pecans
  109. Caterpillar Fruit Kebabs
  110. Instant Pot Mushroom Masala
  111. BBQ Bean Bowls
  112. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  113. Vegan Recipe and Snack Ideas for Camp and Travel
  114. Vegan Recipes and Snack Ideas for Camp and Travel
  115. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  116. Pulled BBQ Jackfruit Sandwiches
  117. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  118. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  119. Lentil Bolognese with Spaghetti
  120. Vegan Mother’s Day Brunch Recipes!
  121. Vegan Mother’s Day Brunch Recipes!
  122. Vegan Cinnamon Swirl Cake
  123. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  124. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  125. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  126. Things I’m Loving Lately: May 2, 2018
  127. Things I’m Loving Lately: May 2, 2018
  128. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  129. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  130. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  131. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  132. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  133. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  134. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  135. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  136. Banana Yogurt Goose Pops
  137. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  138. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  139. 25 Easy Lentil Recipes
  140. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  141. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  142. Crazy Mug Lady: A round-up of my fave mugs!
  143. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  144. Deconstructed Vegan Summer Rolls
  145. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  146. Instant Pot Saag Aloo with Sweet Potatoes
  147. Vegan Biscuits and Gravy
  148. Vegan Biscuits and Gravy
  149. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  150. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  151. Vegan Chocolate Chip Muffins with Coconut
  152. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  153. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  154. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  155. 15 Vegan Easter Brunch and Dessert Recipes
  156. Things I’m Loving Lately: March 29, 2018
  157. April Fools Pranks Your Kids Will Love
  158. Cake Sushi
  159. Ginger Coriander Sprouted Lentils Avocado Toast
  160. Refreshing Strawberry Turmeric Salad
  161. Refreshing Strawberry Turmeric Salad
  162. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  163. 25 Healthy Vegan Gluten Free Dinner Recipes
  164. Vegan Spinach Pinwheels with Cream Cheese
  165. Carrot Garden Cupcakes
  166. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  167. Veggie Chickpea Potato Soup in Instant Pot
  168. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  169. Lentil Sloppy Joes
  170. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  171. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  172. Cauliflower Fried Rice – 1 Pot
  173. 20 Lucky St Patricks Day Food Ideas
  174. Things I’m Loving Lately: March 12, 2018
  175. Leprechaun Apple Hats
  176. Mint Chocolate Chip Pancakes
  177. Shamrock Pizza
  178. Vegan Keema Naan with Keema Lentils
  179. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  180. 30 Truffle Recipes (Vegan, Gluten Free)
  181. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  182. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  183. Salted Caramel French Toast Casserole
  184. Salted Caramel French Toast Casserole
  185. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  186. Rainbow Pancake Tacos
  187. How to Make a Leprechaun Trap
  188. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  189. Shamrock Shake
  190. Thandai Phirni – Spiced Rice Flour Pudding
  191. Matcha Pancakes
  192. Flourless Bite-Sized Breakfast Muffins
  193. Mexican Pinto Beans (Vegan, Gluten Free)
  194. 15 High Protein Vegan Meals
  195. Mango BBQ Soy Curls or Jackfruit Tacos
  196. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  197. Double Chocolate Granola Bars (Vegan)
  198. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  199. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  200. PB&J Buckwheat Granola – #VYAPantryChallenge
  201. 16 Fun Vegan Appetizers!
  202. Rocky Road Popcorn Clusters
  203. White Bean Beer Fondue
  204. Refined Sugar-Free Raspberry Hot Cocoa
  205. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  206. Update + Coconut and Berries in 2016
  207. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  208. A Vegan Dinner Party with La Belle Assiette
  209. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  210. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  211. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  212. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  213. Review: Healthy Nibbles Box
  214. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  215. Mini Vegan Pizza Potato Skins
  216. Tempeh Pizza Three Ways
  217. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  218. Black Rosé Punch
  219. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  220. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  221. Vegan 4th of July!
  222. BBQ Pulled Jackfruit
  223. Creamy Dreamy Avocado Zucchini Pasta
  224. Sake & Plum Wine Sangria
Tuesday, October 23, 2018
  1. Vegan Pumpkin Mac and Cheese Bake
  2. White Chocolate Pumpkin Peanut Butter Cups
  3. Instant Pot Sooji Halwa – Rava Kesari
  4. Chai Waffles with Cinnamon Apple Topping
  5. One Bowl Pumpkin Chocolate Muffins (Vegan + Gluten-free)
  6. Sheet Pan fajitas Tacos
  7. Vegan Mushroom Bourguignon With Potato Cauliflower Mash – Instant Pot
  8. Vegan Gummy Worms
  9. Product Review: So Delicious Frozen Mousse
  10. Vegan Lemon Poppy Seed Donuts
  11. Mad Scientist Smoothies
  12. Halloween Slime
  13. Instant Pot Wild Rice Mushroom Soup
  14. Kabocha Squash Feta Salad
  15. Easy Halloween Snack Ideas
  16. Protein Bar Witches Fingers
  17. Vegan Pumpkin Pie Truffles
  18. Pulled Jackfruit Sandwiches – Vegan Pulled “Pork”
  19. Vegan Pumpkin Blondies
  20. Chia Jam (using Juicy Juice)
  21. Grilled Plant-Based Beer Sausages
  22. Sleepy Morning Blender Matcha
  23. Soft-Batch Chocolate Chip Cookies {The Simply Vegan Cookbook}
  24. Vegan Cinnamon Roll Cookies
  25. 20 Vegan Lunch box Ideas – Back To School Recipes
  26. Vegan Cauliflower Tikka Masala
  27. Cilantro Onion Dip Party Platter
  28. Instant Pot Cauliflower and Butternut Thai Curry
  29. Instant Pot Tikka Masala – Vegan Tikka Masala Sauce
  30. Cucumber Sushi Rolls
  31. Curry Fried Rice – 1 Pot 20 Mins
  32. Sandwich Tacos
  33. Easy Homemade Salsa – 5 Min Blender Salsa
  34. Instant Pot Tomato Bisque from Scratch
  35. Tic Tac Toe Sandwiches
  36. Instant Pot Mushroom Tetrazzini
  37. Grain-free, Nut-free Vegan Chocolate Chunk Cookies
  38. My Diaper Bag Essentials (+ A Life Update)
  39. Vegan Cardamom Cookies – Cardamom Snickerdoodles
  40. Chickpea Flour Frittata – Eggless Vegan Frittata
  41. Fruit and Veggie Car Snacks
  42. Edible Car Snacks
  43. Pistachio Matcha Ice Cream
  44. Vegan Coffee Cake Recipe – Cinnamon Streusel Cake
  45. 3-Ingredient Chia and Quinoa Flatbread (vegan)
  46. Peanut Butter Balls with Rice Krispies
  47. Mexican Stuffed Peppers
  48. Chickpea Salad Sandwich {Fuss-Free Vegan Cookbook}
  49. Harissa Chickpea Stew with Sweet Potato
  50. Easy Chocolate Hemp Protein Balls
  51. Dairy Free GoGurt
  52. Vegan Banana Donuts Recipe – Baked Banana Bread Donut
  53. Falafel Burgers
  54. Samosa Wraps – Spiced Potato Chickpea Chutney Burrito
  55. Egg and Toast Cups
  56. Nut Free Snacks
  57. Vegan Malai Burfi (Milk Cake)- Indian Fudge Bars
  58. Cold Soba Noodle Salad Recipe
  59. Sriracha Chickpeas Cashew Spinach Bowl with Golden Curry Dressing
  60. Chipotle Tofu Rainbow Wraps
  61. Veggie Kurma – Coconut Korma Sauce with Cauliflower, Potatoes, Carrots, Chickpeas
  62. Pineapple Raspberry Wine Spritzer
  63. Mango Overnight Oats with Turmeric
  64. Vegan Chocolate Chip Cake Recipe
  65. Down Home BBQ Burger
  66. What’s inside my makeup bag (cruelty-free)
  67. 20 Cheap Vegan Meals – Vegan Recipes on a Budget
  68. Instant Pot Black Eyed Peas Rice Pulao – Lobia Pulao
  69. Vegan Pesto Pasta with Charred Broccoli
  70. Cauliflower Taco Meat – 1 Pan Cauliflower Walnut Taco filling Recipe
  71. Grilled BBQ Lentil Pizza
  72. Whole Wheat Naan Bread – Vegan Indian Naan Bread Recipe
  73. Gochugaru Baked Tofu, Melon, Veggie Skewers with Chili Lime Sauce
  74. Smoky Jackfruit “Chicken” Salad
  75. Smoky Jackfruit “Chicken” Salad
  76. Watermelon Crabs
  77. Avocado Raspberry Pops
  78. Vegan Blueberry Muffins with Pineapple
  79. Tuscan Pasta Salad with Lemon Vinaigrette
  80. Vegan Mango Ice Cream
  81. Vegan Yack Attack On the Go! Release + Giveaway
  82. Mexican Street Corn Salad with Black Beans
  83. Grilled Blackberry Cobbler
  84. One Pot Quinoa and Black Bean Wraps
  85. One Pot Quinoa and Black Bean Wraps
  86. Instant Pot Vegan Chili – Kidney Bean Red Lentil Chili
  87. Sheet Pan Veggie Dinner with Broccoli, Sweet Potato, Tofu, Chickpeas & Miso Maple Dressing
  88. 25 Easy Chickpea Recipes that are not all Curries. Healthy Vegan Garbanzo Bean Recipes
  89. Octopus Pizzas
  90. Easy Vegan Zucchini Bread Recipe
  91. Vegan King Oyster Scallops {The Wicked Healthy Cookbook}
  92. Golden Turmeric Roasted Cauliflower with Raita Dip
  93. Avial – South Indian Veggie Coconut Curry
  94. Zucchini Bread Oatmeal
  95. Zucchini Bread Oatmeal
  96. Vegan Instant Pot Mushroom Risotto
  97. Bulgogi Roasted Spring Veggie Bowl
  98. Chimichurri Sweet Potato Black Bean Quesadilla – 10 minute
  99. Vegan Lemon Cake with Cream Cheese Frosting
  100. Gluten-free Avocado Tahini Pasta
  101. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  102. Ask Angela: OSG recipes with 5 to 7 ingredients, my favourite popsicle molds, freezer-friendly summer recipes, and more!
  103. Tofu and Veggie BBQ Bowl
  104. 20 Vegan Memorial Day Food Ideas for BBQ, Grilling
  105. Mini Cookie Dough Fudge Pops
  106. Mini Cookie Dough Fudge Pops
  107. Rice Cake Flowers
  108. Avocado Pasta with Smoky Pecans
  109. Caterpillar Fruit Kebabs
  110. Instant Pot Mushroom Masala
  111. BBQ Bean Bowls
  112. Vegan Paleo Grain free Chocolate Chip Cookies with Coconut flour
  113. Vegan Recipe and Snack Ideas for Camp and Travel
  114. Vegan Recipes and Snack Ideas for Camp and Travel
  115. Vegan Spanish Rice Bowl with Taco Spice Roasted Cauliflower
  116. Pulled BBQ Jackfruit Sandwiches
  117. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  118. Baked Blueberry Cheesecake {Vegan Comfort Classics} + Giveaway!
  119. Lentil Bolognese with Spaghetti
  120. Vegan Mother’s Day Brunch Recipes!
  121. Vegan Mother’s Day Brunch Recipes!
  122. Vegan Cinnamon Swirl Cake
  123. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  124. Ask Angela: Shelf-stable work lunch ideas, swapping chickpea miso, Scottsdale restaurant tips, and more!
  125. Instant Pot Cauliflower Soup – Smoky Vegan Cauliflower Soup
  126. Things I’m Loving Lately: May 2, 2018
  127. Things I’m Loving Lately: May 2, 2018
  128. Tempeh Tandoori Tikka Bowl with Cilantro Mint Chutney
  129. Lentil Brownies – Fudgy Nut Butter & Lentil Brownies
  130. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  131. Ask Angela: High-protein vegan entrées, turning muffins into doughnuts, how I soak seeds/nuts, and more!
  132. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  133. 3 Ways to Enjoy Raspberry Acai Chocolate Bars
  134. Glow Getter: Fresh Restaurants and Juice Bars Founder Ruth Tal
  135. Vegan Japanese Curry in Instant Pot (Saucepan Option)
  136. Banana Yogurt Goose Pops
  137. Barbecue Lentil Farro Cauliflower Bake – BBQ Casserole
  138. Ask Angela: The spiralizer I use, make-ahead Superfood Porridge, Chocolate “Nutella” swaps, and more!
  139. 25 Easy Lentil Recipes
  140. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  141. Vegan Yack Attack On the Go!: Portobello Fajita Salad
  142. Crazy Mug Lady: A round-up of my fave mugs!
  143. Lentil Fritters in Eggplant, Sweet Potato Coconut Stew – Bengali Chapor Ghonto
  144. Deconstructed Vegan Summer Rolls
  145. Ask Angela: Favourite uses for hemp hearts, make-ahead lentil loaf tips, my go-to wrap, and more!
  146. Instant Pot Saag Aloo with Sweet Potatoes
  147. Vegan Biscuits and Gravy
  148. Vegan Biscuits and Gravy
  149. Tofu Achari Paneer – Tofu & Veggies in Achari Sauce
  150. Ask Angela: Our go-to vegan sunscreen, freezing vegan taco “meat,” a reader poll, and more!
  151. Vegan Chocolate Chip Muffins with Coconut
  152. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  153. Air Fryer BBQ Lentil Meatballs – #VYAPantrychallenge
  154. Vegan Rose Sauce Farfalle Pasta with Roasted Veggies
  155. 15 Vegan Easter Brunch and Dessert Recipes
  156. Things I’m Loving Lately: March 29, 2018
  157. April Fools Pranks Your Kids Will Love
  158. Cake Sushi
  159. Ginger Coriander Sprouted Lentils Avocado Toast
  160. Refreshing Strawberry Turmeric Salad
  161. Refreshing Strawberry Turmeric Salad
  162. 6 Month Anniv, Table of Contents and Tips – Vegan Richa’s Everyday Kitchen Cookbook!
  163. 25 Healthy Vegan Gluten Free Dinner Recipes
  164. Vegan Spinach Pinwheels with Cream Cheese
  165. Carrot Garden Cupcakes
  166. Ask Angela: A protein-packed lunch idea, tomato-free Cozy Stew, family meal times, and more
  167. Veggie Chickpea Potato Soup in Instant Pot
  168. Nutty Crusted Butternut Squash Bowl with 10-Spice Roasted Chickpeas
  169. Lentil Sloppy Joes
  170. Eggplant & Tofu in Soy Lime Sauce – Baked Eggplant stir fry
  171. Ask Angela: A new spin on my Raw Chocolate Brownies, my DIY food styling tricks, and more
  172. Cauliflower Fried Rice – 1 Pot
  173. 20 Lucky St Patricks Day Food Ideas
  174. Things I’m Loving Lately: March 12, 2018
  175. Leprechaun Apple Hats
  176. Mint Chocolate Chip Pancakes
  177. Shamrock Pizza
  178. Vegan Keema Naan with Keema Lentils
  179. Ask Angela: Tips for drinking more water, my go-to cookware, and more
  180. 30 Truffle Recipes (Vegan, Gluten Free)
  181. Glow Getter: Author, Speaker, and Nutritionist Meghan Telpner
  182. Instant Pot Tomato Soup with Cornmeal Crusted Tofu Croutons
  183. Salted Caramel French Toast Casserole
  184. Salted Caramel French Toast Casserole
  185. Roasted Eggplant Potatoes Chickpeas with Moroccan Merguez seasoning
  186. Rainbow Pancake Tacos
  187. How to Make a Leprechaun Trap
  188. Ask Angela: Savoury toddler snack ideas, nut-free flourless muffins, and more
  189. Shamrock Shake
  190. Thandai Phirni – Spiced Rice Flour Pudding
  191. Matcha Pancakes
  192. Flourless Bite-Sized Breakfast Muffins
  193. Mexican Pinto Beans (Vegan, Gluten Free)
  194. 15 High Protein Vegan Meals
  195. Mango BBQ Soy Curls or Jackfruit Tacos
  196. Triple Almond Energy Balls (vegan, grain-free, naturally sweetened)
  197. Double Chocolate Granola Bars (Vegan)
  198. Ask Angela: My morning coffee recipes, Instant Pot reader poll, and more!
  199. Chocolate Protein Ice Cream {VIDEO} – #VYApantrychallenge
  200. PB&J Buckwheat Granola – #VYAPantryChallenge
  201. 16 Fun Vegan Appetizers!
  202. Rocky Road Popcorn Clusters
  203. White Bean Beer Fondue
  204. Refined Sugar-Free Raspberry Hot Cocoa
  205. Avocado Mousse Parfaits with Strawberries & Coconut Whipped Cream
  206. Update + Coconut and Berries in 2016
  207. Courgetti Salad with Cherry Tomatoes, Grilled Corn & Herby Dressing
  208. A Vegan Dinner Party with La Belle Assiette
  209. Plant-Powered Families: Review & Double Chocolate Orange Banana Muffins
  210. Red Lentil, Spinach & Potato Curry with Baobab [& a Giveaway!]
  211. Vegan Hazelnut-Coffee Mousse (& Banana Crunch Parfaits)
  212. Sun-Dried Tomato Pesto & Asparagus Quinoa Salad
  213. Review: Healthy Nibbles Box
  214. Lemon, Ginger & Green Tea Smoothie + Optimum 9200 Blender Giveaway
  215. Mini Vegan Pizza Potato Skins
  216. Tempeh Pizza Three Ways
  217. The HappyCow Cookbook Review + Counter Culture’s Pasta with Pumpkin Curry Recipe
  218. Black Rosé Punch
  219. Susan’s Panzanella with Grilled Eggplant, Polenta & Vegan Parmesan
  220. Fitness Friday: Banana Almond Butter Recovery Smoothie + 5 Fav Boot Camps for Summer
  221. Vegan 4th of July!
  222. BBQ Pulled Jackfruit
  223. Creamy Dreamy Avocado Zucchini Pasta
  224. Sake & Plum Wine Sangria

With two toddlers running wild around this joint, my time for cooking meals seems to be dwindling away. People tend to assume that I have these perfect, from-scratch meals on the table every night, and to be honest, at this stage in our lives we’re still very much in survival mode. I’m pretty gentle with myself and focus on the big picture as much as possible. If everyone is happy with a full belly, well that’s success! We all do the best we can. Raising a family is messy and imperfect and humbling.

But, still, I’m always looking for shortcuts. I recently started experimenting with one pot quinoa dishes and absolutely fell in love with their simplicity and versatility. This recipe takes just 10 minutes to throw everything into a skillet or pot and then all you do is cover it and cook. Like magic! It’s a great option for the summer when you don’t want to turn the oven on (like this weekend for those of us in this crazy heat wave). Just one stovetop element is all you need. You really can’t beat that…unless of course your partner is cooking for you while you sip on some rosé….*wink, wink*

Is it kid-friendly? Well, it is and it isn’t. If your little one loves quinoa, they may enjoy this dish (reduce spice if necessary). If they don’t already like quinoa, it’ll likely be a pass (shocker). I had one love it and the other said “EWWWWWW!” (their new favourite word…sigh). The one who inhaled it the first night wouldn’t touch it the next day. *double sigh* The feeding toddlers struggle is real.

For us normal folk, it seemed to be a hit! My mama testers lit up with joy when they heard it was a one pot meal. And, I mean, you don’t even have to sauté anything! I’m anxious to hear what you think if you try it out. I always worry that these super easy recipes are lacking in some way, and I hesitate posting them.

Well, my fellow Canadians, I hope you have a fun Canada Day weekend! Hard to believe it’s already upon us! And for my American friends, have a fantastic Independence Day next week. Are you celebrating with any OSG recipes this weekend? Let me know and be sure to share on social media using the tags #ohsheglows and @ohsheglows so I can drool over them!

Yield
12 small wraps/5 cups quinoa
Prep time
Cook time
Total time

Ingredients:

For the quinoa:
  • 1 cup (200 g) uncooked quinoa, rinsed and drained
  • 1 3/4 cups (430 mL) low-sodium vegetable broth
  • 1 (14-ounce/400 mL) can black beans, drained and rinsed
  • 1 small red bell pepper, seeded and diced (1 cup/125 g)*
  • 1 heaping cup (145 g) frozen pineapple chunks**
  • 3 tablespoons (45 mL) coconut aminos/soy-free seasoning sauce***
  • 2 teaspoons (10 mL) smoked paprika
  • 1/4 teaspoon cayenne pepper, or more to taste****
  • 1 tablespoon (5 mL) fresh lime juice, plus wedges for serving
  • Fine sea salt and black pepper, to taste (I added 1/4 teaspoon each)
  • Lettuce or flour wraps
Topping suggestions:

Directions:

  1. Gather your quinoa ingredients on the counter so you have them ready. To a large pot, add the quinoa and broth. Set the heat to medium and bring to a simmer while you add the rest of the ingredients: drained black beans, red pepper, pineapple, coconut aminos, paprika, cayenne, lime juice, salt and pepper. Stir to combine.
  2. Bring to a low boil over medium-high heat. Reduce heat to medium, cover, and cook for 16 to 21 minutes, reducing heat if necessary, until the quinoa is fluffy and the water is mostly absorbed. I recommend checking it after 16 minutes and then every few minutes thereafter. Stir the cooked quinoa mixture and season to taste.
  3. If using lettuce for your wraps, place one large leaf on a plate. Add another leaf on top so that its base is pointing the opposite way of the leaf below. Top each lettuce wrap (or flour wrap, if using) with a spoonful of hot quinoa. Add your desired toppings (I like to use every topping listed), a small pinch of salt, and a lime wedge on the side. If the lettuce wraps are too difficult to eat with your hands, you can dig in with a fork and knife.
  4. The quinoa is best served fresh as it tends to dry out in the fridge, but you can store it in an airtight container in the fridge for 1 to 2 days. To reheat the quinoa, add it to a pot along with a splash or two of broth, cover, and warm on the stovetop over medium heat. You’ll likely need to add more seasonings as the flavour diminishes over time.

Nutrition Information

Serving Size 1/3 cup cooked quinoa | Calories 110 calories | Total Fat 1.5 grams
Saturated Fat 0 grams | Sodium Fat 135 milligrams | Total Carbohydrates 19 grams
Fiber 3 grams | Sugar 2 grams | Protein 5 grams
Nutritional info does not include wraps or toppings.
* Nutrition data is approximate and is for informational purposes only.

Tips:

* You’ll want to dice the red pepper very small (think almond-sized) so it cooks quickly.

** My frozen pineapple chunks are quite large, so I like to chop them into almond-sized pieces before adding to the pot. This way the pineapple gets spread around a bit more!

*** You can use salt in place of the coconut aminos if you’d like. I found I needed 1 1/4 teaspoons pink salt or a bit more to make the flavours pop. Start with half and then add the rest after cooking to taste.

**** For a kid-friendly option, reduce or omit the cayenne pepper as needed.

As always, you can also find this recipe in The Oh She Glows Recipe App! It’s available for download on iOS and Android devices for all your “on the glow” needs. 😉

Let's get social! Follow Angela on Instagram @ohsheglows, Facebook, Twitter, Pinterest, Snapchat, and Google+

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