Tropical Fruit and Fiber Energy Bites

We can all use a boost in the middle of the day, before a work out, or to just start the day.  These energy bites are full of fruit and fiber and hit the spot.

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Papaya Breakfast Bowl

This bowl is so pretty, it is hard to eat it!  Just a reminder that even in the dark of winter, we can still enjoy delicious breakfast bowls that are healthy and light.

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Vegan Crock Pot Split Pea Soup

Split pea soup was a comfort food in my house, but it was made with ham and other non vegan things.  With a few substitutions, we can still enjoy that smoky flavor that we loved so much.  Combining all the ingredients in the crockpot takes only a few minutes, and dinner is ready when you are.

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Quinoa Bean Rice Burger

 

Quinoa Bean Rice Burger

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 60 minutes

Serving Size: 1 burger

Ingredients

    Quinoa Bean Rice Burger
  • 2 cups cooked white beans
  • 2 cups quinoa/brown rice-I used Seeds of Change precooked quinoa brown rice
  • 1 tsp cumin
  • 1 tbsp. smoked paprika
  • 1 1/2 tsp sea salt
  • 1 tsp black pepper
  • 1 tsp garlic powder
  • 2 tbsp. olive oil
  • 2 tbsp. chia seeds
  • 1/3 cup aquafaba (I used Randall's Great Northern Beans from Walmart, and used 1/3 cup of the liquid from the beans. I like that it is in glass, not a can.)
  • Burger Stacking
  • You can use anything that you want to build your burger. The burger I created has:
  • mixed greens
  • red pepper hummus
  • red onion
  • grilled mushrooms
  • sun dried tomatoes
  • avocado
  • grilled yellow peppers
  • red sauerkraut
  • gluten free bun

Instructions

    Quinoa Beans Rice Burger
  1. Mix all ingredients in bowl and separate mixture into 6 even balls. Roll into ball shape, and then form 6 burgers.
  2. Bake the burgers at 375 degrees for 40 minutes, turning the burgers at 20 minutes.
  3. Add your bun and make your burger!
http://greenschemetv.net/2017/01/quinoa-bean-rice-burger/

 

Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus

Basil Pesto Pasta With Sun Dried Tomatoes and Asparagus

Ingredients

    Pasta
  • 8 ounces of brown rice gluten free pasta
  • 1/2 cup sun dried tomatoes
  • 1 cup cooked asparagus
  • Pesto
  • 1 cup fresh basil
  • 1 cup raw cashews
  • 5 cloves garlic
  • 1/2 tsp sea salt
  • 1/4 cup pine nuts
  • 1/2 cup water
  • 1/2 cup olive oil

Instructions

    Basil Pesto
  1. Add all ingredients to high speed blender and blend until smooth.
  2. Pasta
  3. Boil pasta in salted water and drain and return to pot
  4. Saute asparagus in olive oil for 3 minutes
  5. Add asparagus and sun dried tomatoes to pasta and gently stir
  6. Add Basil Pesto and mix
  7. Top with basil and pine nuts
http://greenschemetv.net/2017/01/basil-pesto-pasta-with-sun-dried-tomatoes-and-asparagus/