Sign up for Intuitively Wealthy for Life now!

Recipe: Perfect Instant Pot Black Beans with Quinoa or Rice, Kale, and Lime-Cashew Cream

I've made two variations of this now and love both of them.

This is a super simple and oh so stereotypically vegan meal. I was laughing as I described it to someone, but it's so yummy!


Perfect Instant Pot Black Beans

(adapted from Well Planted)
1 C Dried Black Beans - rinsed
1 1/4 C Water
1 tsp Vegetable Bouillon
Stick of Kombu
Dash Cumin (optional)

Add everything to your Instant Pot, (set to sealing, not venting).
Set the timer to 35 minutes...

Continue Reading...

Recipe: Southwest Quinoa and Black Bean Stew (Instant Pot)

I don't know what I was going for when I created this, but somehow it came together!

I was thinking about a vegetable soup, then I was thinking a minestrone which led to some black beans...anyway, it turned into some type of southwest inspired soup/stew thing and I'm not mad about it!


Instant Pot Black Beans

1 C Dried Black Beans (no need to soak)
1 3/4 C Vegetable Broth (I've been using this one recently)
1 piece of Kombu (this helps us...

Continue Reading...

Recipe: Vegan and Gluten-Free Mac & Cheese

A while ago I had tried making a vegan mac & cheese with a primarily cashew-based recipe. It was good, but it was dense! It was so heavy and I had a hard time eating more than a small amount.

I gave up for a while, then recently came across this recipe.

I've used it as a base, but modified a bit (as I tend to do).


1 C Carrot (peeled)
1 C Potatoes (peeled)
1/3 C Onion
1 C Water

 2(ish) C Macaroni Noodles (I use Go Go Quinoa)

1/4 C...

Continue Reading...

Recipe: Vegan Cajun Tempeh Caeser Salad

This one has a lot of components, but each is really simple. The dressing was definitely some trial and error so I'll do my best to provide the best guide I can, but please taste-test and adjust as you need!

Make a cup of Quinoa - I added some lemon juice to the water, just because.

Cashew Parmesan

I used Minimalist Baker's Vegan Parm recipe for this one.

3/4 C Cashews
3 Tbsp Nutritional Yeast
1/4 tsp Garlic Powder
3/4 tsp Salt

Pulse in...

Continue Reading...

Recipe: Vegan - Gluten Free Scones

I used the America's Test Kitchen - Vegan for Everyone Currant Scones recipe as a base, but made a few modifications.

I used my food processor for most of this recipe.

Ingredients

1/2 C GF Oat Flour (you can make this by putting the oats into the food processor and blending for a couple mins)
3/4 C GF Flour (I use Bob's Red Mill 1-to-1)
3 Tbsp Sugar (I used 1 Tbsp brown and 2 Tbsp white)
1 Tbsp Baking Powder
1/2 tsp Salt
5 Tbsp Coconut Oil (I...

Continue Reading...

Recipe: Loaded Greek Salad with Lemony Greek Potatoes & Vegan Tofu Feta

The inspiration for this came from Erin Ireland and I loosely used a recipe from The Mediterranean Dish for the potatoes.


Lemony Greek Potatoes
4-6 White Potatoes - diced; I left the skin on
1 Lemon - juiced
1 C Veggie Broth
2 cloves Garlic - crushed
2 Tbsp Olive Oil - drizzled on the potatoes
1-2 Tbsp Paprika
2 tsp Rosemary (or another herb you like)
Salt & Pepper

Pre-heat oven to 400 degrees
Place the potatoes into a baking dish - I...

Continue Reading...

Recipe: Mexican Lasagna / Layered Enchilada

This is basically a layered enchilada.


Roasted yam
Cube yam/sweet potato
Toss in Cumin, Chili Powder, Paprika
Bake at 375 for approximately 15 minutes (until tender)


Filling
Cube Zucchini, Bell Peppers (mixture of choice) for about 1 cup
1/3 cup frozen corn
1 can refried beans


Assembly
Place a small amount of Enchilada Sauce on the bottom of a baking dish (square for more layers, or lasagna for fewer layers)
Layer: Corn Tortilla, Refried...

Continue Reading...

Recipe: Tostada

A simple vegan Mexican-inspired tostada for those leftover refried beans!


Dice Veggies - Zucchini, Bell Peppers, etc
Spread Refried Beans on your wrap of choice (gf/wheat/corn)
Layer diced Veggies
Bake at 375 until the wrap crisps
Remove from the oven and add diced Avocado & some Salsa

Continue Reading...

Recipe: Lemon & Veggie Pasta

I had a random memory of lemon pasta and decided to give it a try! This is a simple, basic recipe that you can add/subtract/change as needed.


Cook your choice of noodles as directed - I love GoGo Quinoa for a GF option

Diced Veggies of choice (Zucchini, Bell Peppers, Peas, etc)
Garlic
Garlic Powder
Juice of 1 Lemon
Salt & Pepper


While the noodles are cooking, lightly sauté the Veggies with crushed Garlic, Salt & Pepper
Drain...

Continue Reading...

Recipe: Veggie Hash - Base

This is our go-to breakfast/lunch/dinner meal! There are so many options and they all turn out amazing :)


Organic Potato Puffs from Whole Foods
Veggies of choice (Mushrooms, Bell Peppers, Zucchini, Spinach, Onion, etc)
1/3 block Organic Firm Tofu - crumbled (you can also use Eggs, or cubed Smoked Tofu if you want)
Spices - Turmeric, Garlic Powder, Chili Powder, Salt & Pepper


Method
Allow a tiny amount of oil to warm in a pan -...

Continue Reading...
1 2
Close

The Simply | Connect

Always know about new content and offers! I also share some of my favourite tools & resources.