Stuffed Portobello Mushrooms

Stuffed Portobello Mushrooms

by | Dec 18, 2021

Stuffed Portobello Mushrooms

This portobello mushroom recipe is absolutely delicious and oh so simple to make. These mushrooms are stuffed with vegan cream cheese, spinach, artichokes, and tasty seasonings. Ready in 25 minutes or less.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Dinner, Lunch
Cuisine American, dairy free, vegan
Servings 2

Equipment

  • food processor

Ingredients
  

Vegan Cream Cheese

  • 1-1/4 cup cashews
  • 1/4 cup water
  • 1-1/2 tbsp apple cider vinegar

Stuffing Ingredients

  • 1 cup baby spinach organic, de-stemmed
  • 1 cup artichoke hearts
  • 1 tsp lemon juice
  • 1-2 tsp Old Bay Seasoning
  • 1/2 tsp garlic powder organic
  • 1/2 tsp onion powder
  • 1/2 cup Panko Breadcrumbs divided
  • 2 large Portobello Mushrooms rinsed, de-stemmed, cleaned

Instructions
 

  • Preheat oven to 425 degrees. Add cashews, ACV, and water to food processor. Process until smooth and creamy.
  • Add in spinach, artichokes, lemon juice, and seasonings and process until combined.
  • Spoon stuffing into mushrooms. Add 1/4 cup Panko breadcrumbs on top of each mushrooms, add an extra dash of Old Bay Seasoning on top of each one for extra flavor.
  • Place mushrooms on baking pan. Bake for 15-20 minutes on 425 degrees.

Notes

Make mini appetizers by using white button mushrooms instead, if desired.
Keyword Easy Dinner Recipes, mushrooms, recipes for parties, vegan appetizers
Rosemary Roasted Potatoes

Rosemary Roasted Potatoes

by | Dec 8, 2021

Rosemary Roasted Potatoes

This recipe makes a delicious and nutritious side dish for breakfast, lunch or dinner. These potatoes are super easy to make and only requires a few ingredients. The aroma of the rosemary and garlic will have your kitchen smelling delicious while they're cooking. This is a go-to classic side dish for Christmas or Thanksgiving dinner.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Breakfast, Dinner, Lunch, Side Dish
Cuisine American
Servings 6

Ingredients
  

  • 1 pound red potatoes rinsed, dried, diced
  • 1/8 cup extra virgin olive oil
  • 2 Tbsp fresh rosemary leaves minced, (can use dried leaves)
  • 2 Tbsp fresh garlic minced
  • 3/4 tsp salt optional
  • 1/2 tsp pepper

Instructions
 

  • Preheat oven to 450 degrees.
  • Cut the potatoes into bite sized, diced pieces and place in medium bowl. Drizzle with olive oil, salt, pepper, rosemary leaves, minced garlic and toss until potatoes are well coated. Spread potatoes on baking sheet and roast for 30 minutes or so, making sure to flip a few times while roasting to ensure even browning.
  • Remove from oven and enjoy!
Keyword potatoes, rosemary, side dish

Broccoli Salad

Broccoli Salad

by | Oct 9, 2021

Broccoli Salad

A simple, classic broccoli salad recipe that makes a healthy side dish for any meal. It's a delicious combination of cranberries, sunflower seeds, red onions and a homemade sweet and savory dressing. Not only is this salad delicious, but it's also a super nutritious dish that's full of fiber, antioxidants, and bioactive compounds that can provide you with many health benefits.
Print Recipe Pin Recipe
Prep Time 10 minutes
30 minutes
Total Time 40 minutes
Course Salad, Side Dish
Cuisine American, dairy free
Servings 6

Ingredients
  

  • 6 cups broccoli florets
  • 1/4 cup dried cranberries
  • 1/3 cup red onions finely chopped
  • 1/4 cup sunflower seeds

Sweet and Savory Dressing

  • 1/2 cup mayonnaise for dairy free I used Follow your Heart Brand
  • 3 Tbsp cider vinegar
  • 3 Tbsp sugar, granulated

Instructions
 

Sweet and Savory Dressing

  • Add mayo, vinegar and sugar to a small bowl. Whisk until smooth and creamy. Set aside.

Broccoli Salad

  • In a large bowl, combine broccoli, onions, sunflower seeds. Pour the dressing over salad and toss well. Cover and refrigerate for 30 minutes before serving.
  • Pour dressing over salad and toss well. Cover and refrigerate for 30 minutes.

Notes

The 30 minute sit time in refrigerator is optional. However, the flavor is better if it marinates for at least 30 minutes. Will last in fridge for 5 days.
 
Keyword broccoli salad, Quick and Easy
Pumpkin Spice Smoothie

Pumpkin Spice Smoothie

by | Oct 9, 2021

Pumpkin Spice Smoothie

This protein packed pumpkin spice smoothie made with banana, dairy-free yogurt, pumpkin puree and autumn spices makes a healthy and delicious breakfast or snack.
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Breakfast, Dessert, Drinks
Cuisine dairy free, vegan
Servings 2

Ingredients
  

  • 8 ounces plant-based milk I used Silk Ultra, vanilla, unsweetened
  • 3/4 cup pumpkin, canned
  • 1/2 cup yogurt, dairy-free vanilla
  • 3 apricots, fresh pitted and chopped
  • 1 medium banana frozen
  • 1/2 tsp cinnamon
  • 1/4 cup maple syrup
  • 1/2 tsp pumpkin pie spice
  • 1-1/2 cup ice

Instructions
 

  • In a high powered blender add all ingredients. Blend until smooth. Enjoy!
Keyword Holiday, plant-based smoothie, vegan
Immune Supporting Smoothie Bowl

Immune Supporting Smoothie Bowl

by | Oct 7, 2021

Immune Supporting Smoothie Bowl

Blend up a nutritious and delicious bowl of goodness packed with immune supporting nutrients from ingredients like kiwi and blueberries. Kiwi and blueberries are loaded with vitamin C and powerful antioxidants to support immune health.
Print Recipe Pin Recipe
Prep Time 5 minutes
Total Time 5 minutes
Course Breakfast, Dessert
Cuisine vegan
Servings 1

Ingredients
  

  • 1 cup plant-based milk I used Silk Ultra Vanilla, unsweetened
  • 1 tsp vanilla extract
  • 2 medium banans peeled, frozen, slced

Toppings

  • 1 kiwi peeled, sliced
  • 2 tbsp hemp hearts
  • 1/2 cup blueberries organic
  • 1 Tbsp almonds

Instructions
 

  • Add plant-based milk, frozen banana, vanilla into high powered blender. Blend until smooth.
  • Pour into bowl. Add toppings and enjoy!
Keyword Smoothie Bowl, Superfood