Lunch / Dinner

Spicy Cucumber Noodle Bowl (containing 2 minute, creamy cheese sauce)

If you don’t use Nutritional Yeast/ Nooch, you have to start!

Not only does this superfood give your food a cheesy taste. It is also loaded with vitamins, contains protein & is low in calories.

I add nooch to soups & sauces as well as sprinkle it directly on cooked veggies & popcorn. You can buy it in bulk containers at stores like Whole Foods. You can also buy it on Amazon. I usually buy Bragg’s.

Okay so this post contains a simple, 2 minute Vegan BEAN Cheese Sauce. Tomorrow I will post a VEGGIE Cheese Sauce that will feature a pretty killer Vegan Mac n Cheese recipe.

Read til the bottom of the post as I will share the flatbread I made with my leftover sauce as well!

img_2209

Spicy Cucumber Noodle Bowl (containing 2 minute, creamy cheese sauce)

  • Servings: 1-2
  • Difficulty: easy
  • Print

img_2061

Ingredients

Creamy Cheese Sauce :img_2071
  • 1 can white beans (drained & rinsed)
  • 1/4 c Nutritional Yeast/ Nooch
  • 1/2 tsp garlic powder
  • 1/4 c unsweetened plant-based milk of choice
Roasted Veggies:

(Feel free to use any other veggies you have on hand)

  • Handful of broccoli
  • Handful of cauliflower florets
  • 1/2 a Japanese eggplant, thinly sliced
  • Organic white wine vinegar
Bowl Base:

img_2049

  • 1/2 a large spicy cucumber, spiralized
  • 1/4-1/3 c Italian Seitan
  • 2 leaves of rainbow chard, chopped
  • Crushed red pepper

Directions

Roasted Veggies:
  1. Preheat the oven to 400F.
  2. Add the broccoli, caulifower & eggplant to a small pan.
  3. Pour a small amount of the organic white wine vinegar on top of veggies (about 2-3 T) & stir to ensure all veggies are covered.
  4. Bake for 15 minutes.
Creamy Cheese Sauce:
  1. Add all cheese sauce ingredients to a blender.
  2. Blend until smooth.
Bowl Base:img_2052
  1. Add spiralized cucumber, Italian seitan & chard to a pan.
  2. Cook on medium heat for about 5 minutes. Stir in desired amount of cheese sauce, cover & cook for another 5 minutes.

Bowl:

  1. Transfer the spiralized cucumber mixture to a bowl.
  2. Top with roasted veggies.
  3. Sprinkle with desired amount of crushed red pepper.
  4. Store leftover cheese sauce in a closed container/jar in the fridge. Enjoy!

img_2062

Look at my dog patiently waiting for some veggie leftovers 🙂

 

LEFTOVERS :)))))

Here is a super simple, quick, easy, healthy & yummy dinner to make with your leftover cheese sauce.

I love Flatout flatbreads. Most of their flats have a good amount of fiberprotein. They are great topped with vegan pizza ingredients, hummus & veggies, etc & then grilled or baked.

For this recipe I used their multi-grain Flatout. I also like their protein flat as well.

Veggie Flatbread

  • Servings: 1
  • Difficulty: easy
  • Print

img_2207

Ingredients

  • One Flatout Flatbread
  • Your leftover vegan creamy cheese sauce
  • Veggies of Choice. I used: Kale, spinach, cauliflower florets, peppers, tomato & italian seitan.

Directions

  1. Preheat oven to 375F.
  2. Spread with cheese sauce & top with veggies.
  3. Bake for about 6 minutes or until crispy. I added a bit of cilantro & sprinkled my flat with more nooch before eating. Enjoy!

*Can saute veggies prior to baking as well.

img_2208

 

 

 

 

Lunch / Dinner

Falafel Buddha Bowl

Veganism is not only cruelty free to animals but to the environment & your health as well.  3 simple & awesome reasons to go plant-based.  Seriously, what other convincing would someone need?!

I loveee Buddha Bowls. If you’ve never heard the term, let me explain. In essence, it is a plant-based overstuffed bowl resembling the belly of Buddha. These bowls are loaded with proteins (no meat obviously), grains, & vegetables – either raw or roasted. Similar terms you may see for these types of meals are hippie-bowls, nourish-bowls, macro-bowls, etc.

Buddha bowls can be very easy & fast to make. I made this bowl on the weekend so was excited to have extra time to bake up some healthy lentil & quinoa filled falafels!

Falafel Buddha Bowl

  • Servings: 2-3
  • Difficulty: medium
  • Print

Ingredients

Falafels:

  • 1/2 c red lentils
  • 1/2 c rainbow quinoa
  • 1/2 red bell pepper, chopped
  • 2 long flat kale leaves or a handful of baby kale
  • 2 T chopped cilantro
  • 2 T chopped onion
  • 1 tsp minced garlic
  • 1 tsp paprika
  • Pinch of Himalayan salt
  • Ground pepper to taste

Beet Hummus:

  • 1 can chickpeas (drained & rinsed)
  • 1 small roasted beet, chopped
  • Juice from half a lemon
  • Small handful cilantro
  • 1 tsp garlic powder

Pea Mash:

  • 1 can organic peas (drained & rinsed)
  • Handful of fresh basil
  • 2 T or more of nutritional yeast/ nooch

Dressing:

  • 1/4 block firm tofu
  • Juice from half a lemon
  • Small handful cilantro
  • Just enough unsweetened almond milk to get smooth consistency

Tortilla chips

  • 2 low carb, high fiber & protein tortillas
  • Taco Seasoning (I like FlavorGod)

Fillers:

  • Wasabi Seaweed/ Nori Chips (I bought these)
  • Diced tomato
  • Nutritional yeast/nooch

Directions

Falafels:

  1. Cook the lentils & quinoa according to direction.
  2. Once lentils are cooked add to a food processor with the rest of the falafel ingredients, except for the quinoa. Process & stir until all ingredients are combined.
  3. Mix in the cooked quinoa.
  4. Let mixture cool so as not to burn your hands & then role an ice cream scooper size amount of dough into a ball.
  5. Place on a baking sheet lined with a silpat or parchment paper & bake at 425 degrees for 16-20 minutes, flipping halfway through.

Beet Hummus:

  1. Simply add all ingredients to a clean food processor.
  2. Processor & stir until combined. I like to leave mine a bit chunky.

Pea Mash:

  1. Simply add all ingredients to a clean food processor.
  2. Processor & stir until combined.

*I used leftover mash that I had made for this veggie sandwich a few days prior & stored in a mason jar in the fridge. Sandwich recipe is on my Instagram page @thekellydiet.

 

Tortillas:

  1. Cut each tortilla into 6 pieces like you would a pizza.
  2. Place on a baking sheet lined with a silpat or parchment paper.
  3. Sprinkle seasoning on top.
  4. Bake at 425 degrees for 6-8 minutes or until crispy.

Assemble:

  1. Simply add everything to a bowl with desired amounts*. Start with the base of falafels, tortilla chips, tomato & nori sheets.
  2. Top with your hummus & pea mash.
  3. Sprinkle with nutritional yeast.

Remember this is a Buddha Bowl so be generous in your amounts 🙂