White Bean Chili

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Black Bean Brownies!’ 

 

Now for some dinner!

This White Bean Chili is:

• a great food prep
• Soy- free
• Vegan
• filling
• Full of protein and fiber
• something even a meat eater will love!

• Servings: 5
• Time: 40 minutes
• Difficulty: easy
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Credit: thekellydiet.blog

Ingredients

• 1 lb golden potatoes
• 1/2 white onion, chopped
• 1 jalapeno, diced
• 4 c vegetable broth
• 2, 15 oz cans white bean, drained & rinsed
• 1, 15 oz can corn, drained & rinsed
• 1 c salsa verde
• 1/2 c quinoa
• 2 T corn starch
• 1 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp dried oregano
• 1/4 tsp turmeric
• dash himalayan salt
• dash black pepper

Directions

1. In a large saucepan, over medium heat, add in and saute the potatoes, onion, and jalapeno.
2. Add in the rest of the ingredients, one at a time, slowly stirring and combining everything together.
3. Bring your mixture to a boil, and then turn it down and let simmer for 30 minutes or until potatoes are cooked through, stirring occasionally.
4. Serve hot and keep leftovers stored in a container in the fridge or freeze for future meals. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

Happy food prepping!

 

Chickpea Scramble

Don’t forget to follow my Instagram, @thekellydiet, for more recipes not posted on the blog! Like these ‘Bliss Balls,’ coming 2/13!

 

Now for some scramble!

This scramble is:

• The perfect breakfast
• Soy- free
• Vegan
• Customizable – use any veggies you usually like in an omelette 
• Full of protein and fiber

• Servings: 1
• Time: 10 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1/3 c chickpea/ garbanzo bean flour
• 3/4 c almond milk
• 1/2 tsp paprika
• 1/4 tsp turmeric
• veggies of choice (I used pepper, mushroom, kale spinach)
• toppings of choice (I used fresh ground pepper and tomato; salsa is also good)

Directions

1. Heat a skillet on medium heat.
2. In a medium size bowl whisk your chickpea flour, almond milk, paprika & turmeric.
3. Pour your mixture into your skillet. Add in your veggies of choice.
4. Once a texture starts to form from the chickpea flour & almond milk; mix everything with a wooden spoon.
5. Cover skillet and let your scramble cook, stirring occasionally, until the almond milk has been fully absorbed.
6. Transfer scramble to a plate. Add desired toppings and enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

Enjoy the weekend!

 

Golden Soup (slow cooker version)

Golden Soup!

I love this soup because it is…

• made from vegetables.
• creamy.
• a beautiful color.
• flavorful.
• filling.
• nutritious.
• easy to make.

I hope you enjoy 🙂

Golden Soup (slow cooker vesion)

• Servings: 2-4
• Time: 2 hrs 45 minutes
• Difficulty: easy
• Print

Credit: thekellydiet.blog

Ingredients

• 1 small to medium sized head cauliflower
• 10 mini bell peppers (assorted colors – yellow, orange, red)
• 1/2 onion, chopped
• 2 1/2 c veggie broth
• 1 tsp minced garlic
• 1 tsp Flavor God everything Spicy seasoning or crushed red pepper to taste
• 1/4 tsp turmeric

Directions

1. Chop your head of cauliflower into florets & add to your crock-pot.
2. Cut stems off the top of your peppers & discard. Chop the peppers & add to your pot.
3. Add in the rest of the ingredients.
4. Stir & cook on high heat for 2 1/2 hours.
5. Transfer mixture to a high speed blender or food processor & blend until smooth. Serve hot. Enjoy!

If you make this recipe, snap a pic & hashtag it #thekellydiet @thekellydiet- I love seeing your creations on Instagram, Pinterest & Facebook!

And a happy holidays from this reindeer 🙂

Vegan Sweet Potato Enchiladas

Quick side note: Some more simple recipes I post only on my Instagram: @thekellydiet.

Like my dinner last night…

Spaghetti Squash seasoned with Italian Seasoning; tempeh, peppers, zucchini & mushrooms all sauteed in Liquid Aminos; added to a bowl with diced tomato & sprinkled with nutritional yeast. So delicious, easy, healthy & yummy. You could also top with pizza sauce, pasta sauce or salsa.

So, for more plant-based foods that may not get posted on the blog follow: @thekellydiet

K now for some Enchiladas!

Sweet Potatoes, Butternut Squash, Pumpkin. – 3 nutritious & yummy foods that are interchangeable in many recipes ~especially breads, smoothies & casseroles.

All are excellent sources of Vitamin A & C and have a ton of fiber.

So for these enchiladas I used sweet potato, but feel free to replace with butternut squash or pumpkin.

These enchiladas are packed with nutrients & are extremely filling. I have made them four times & they have always been a crowd pleaser. I have made them with red & green enchilada sauce & enjoyed both.

So let’s get to the recipe!

• Servings: 4-5
• Time: 50 mins
• Difficulty: medium
• Print

Ingredients

• One large sweet potato, cubed
• 1/2 c raw cashews
• 3/4 c salsa
• 1 bell pepper, chopped
• 1 15 oz organic box or can of black beans, drained & rinsed
• 1 tsp himalyan salt
• 1/2 tsp cumin
• 1/4 tsp cayenne
• Handful of spinach/kale
• 1/4 c nutritional yeast
• 11-12 corn tortillas
• 1 18 oz package of enchilada sauce
• Sliced avocado, diced tomato & fresh cilantro, for serving

Directions

1. Prep sweet potato by either piercing with a fork & baking at 400F for one hour or chopping it into cubes & steaming until soft.
2. While that is cooking, soak cashews in warm water & set aside.
3. Preheat oven to 350F.
4. Drain cashews, then add to a blender along with the salsa & bell pepper. Blend until smooth.
5. Add in beans, spices & kale/spinach & blend again until well combined.
6. Pour mixture into a medium sized bowl. Stir in the sweet potato & nutritional yeast.
7. Take out a 13X9 pan & pour just enough enchilada sauce to cover the bottom.
8. Spoon filling into tortillas, fold them up & place seam-side down in the pan. Once all enchiladas are laid next to each other, cover them with the rest of the enchilada sauce.
9. Bake at 350F for 30 minutes.
10. Allow to cool slightly & serve with desired toppings. Enjoy!

Are there any other veggies or spices you would add to the mixture?!

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!

• Servings: 1-2
• Time: 20 mins
• Difficulty: easy
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Ingredients

Creamy Cheese Sauce :

• 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:

• 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:

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!

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 fiber & protein. 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
• Time: 10 mins
• Difficulty: easy
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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.

 

 

 

 

Spaghetti Squash Pizza Casserole

Hi everyone! I hope you all had a fun, relaxing & veggie filled weekend. The featured image above is all the recipes that will be posted this week!

We had an apartment full of pups on Saturday. No complaints as my dog was pumped to have some friends over. If anyone wants to train a dog & give it to me so that my dog can have a sibling, please feel free 🙂

Alright, Spaghetti Squash Pizza Casserole… slightly confusing name but pretty on point. This recipe is 100% vegan, made entirely of veggies, delicious & filling.

I call it a casserole b/c the spaghetti squash base in not crispy like pizza but thick & soft like a casserole. This is then cooked, stacked with plant-based pizza options, & cooked again. The absolute best thing about this pizza is that you could eat the entire pan & only feel healthy about it 🙂

So let’s get to the recipe so you all can have a bowl full of pizza inspired veggies tonight.

• Servings: 1-4
• Time: 1 hr 30 minutes
• Difficulty: medium
• Print

Ingredients

Spaghetti Squash base/crust:

• 2 T ground flax
• 6 T water
• 1 spaghetti squash
• 1 T Nutritional Yeast / Nooch

Plant-based Pizza Topping Ideas:

• Organic Pizza Sauce
• Sliced zucchini
• Thinly sliced beets
• Peppers
• Mushrooms
• Spiralized Sweet Potato
• Smokey maple bacon tempeh
• More nutritional yeast
• Crushed red pepper
• Fresh basil

Directions

1. Preheat oven to 400 degrees.
2. Line a baking sheet with parchment paper.
3. Cut 1 spaghetti squash in half, de-seed & cook face down on the parchment paper for 45 minutes.
4. Prepare flax eggs by mixing the ground flax & water in a small bowl. Set aside for 5 minutes to set.
5. Once squash is cooked allow to cool slightly & then use a fork to scrape out the insides. (Can prepare spaghetti squash, cover & refrigerate up to a week before to save time). 
6. Add all base/crust ingredients to a bowl & mix with a fork until just combined.
7. Pour half or all of the spaghetti squash (depending on how thick you want your base) into a 8×8 pan. Flatten with a fork.
8. Bake for 10 minutes at 400 degree.
9. Remove from oven & stack with desired toppings.
10. Bake for another 25 minutes.
11. Allow to cool slightly & devour. –No judgement if you grab the entire pan & a fork like I did :) -Enjoy!

*You can also make mini individual pizzas with the same cooking time & instructions.

What plant-based toppings will you stack your pizza with?!