Spanish Manzanilla Olive Hummus With Roasted Tomatoes

Hey there fellow bloggers!

I have a special treat for you guys in hopes you will overlook the fact I was gone for like 5 months. Okay, so more like 2, but you get my point. It’s been a while. I’ve been super busy with life and other things, but I have this amazing hummus recipe to make up for it!

Ingredients:

1/2 cup grabanzo beans

1 tbsp. olive oil

1 tbsp. minced garlic

1/2 cup spanish manzanilla olives

1 tbsp. tahini

1/2 cup water

salt to taste

smoked paprika to taste

basil to taste

red pepper flakes to taste

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I prefer to cook my own garbanzo beans, but you can just buy canned garbanzo beans if you prefer it. If you are cooking your beans make sure to let them soak for at least an hour and then cook until ready, which is usually another hour. I prefer cooking them because it is cheaper in the long run and you can cook a whole batch all at once and then just store the left overs for another time.

Take all of your ingredients listed above, in no particular order, and dump them in a food processor. I have never tried making hummus in a blender, but I think it would be the same. I added about a tbsp of the olive juice for a burst of flavor.

I added my seasonings to taste. I would start light, pulse, taste, add more if needed, and pulse again.

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I added olive oil, smoked paprika, and a pinch of roasted tomatoes as garnish.

Enjoy!

5 Quick Tips for Going Vegetarian

Hey there!

So, I decided to try something different for this blog post and I hope ya’ll like it! I put together a 5 tips on going vegetarian video for you to help you see how I was able to stick to vegetarian.

If you didn’t know, I’m vegetarian. I have been for almost 4 years now and something I never stop getting is, “I want to go vegetarian, but I don’t know where to start”.

Going vegetarian wasn’t difficult for me because it was something I really wanted to do. The reason I was doing it was something I believed in with my whole heart, so it didn’t feel like I was forcing myself to do something I didn’t want to do at all. I already lived a lifestyle where I limited my meat intake so it was just cutting out poultry and seafood. Most people grow up eating meat almost everyday. So, I understand why it is so difficult for most to even come up with a starting point.

In the video (all the way to the bottom) I talk talk about 5 tips that I believe will help you in maintaining this lifestyle, but first here is a list of them for you!

Tip #1:

Figure out your reason first

Just like anything else you want to do in life, you have to have some kind of motivation. In my video it states I became vegetarian because I didn’t agree with factory farming and how the animals are raised/treated. Later on my reasons branched out, but that’s what got me started and I felt very strongly about this. It was my motivator to make the change in my lifestyle. I believe if I wanted to make the change just to be ‘cool’ or ‘different’ I would have caved. Fast. So, figure out what your reason is.

Tip #2:

Change your mindset

It usually feels like a punishment when you tell yourself you can’t have something. So my tip #2 is all about not telling yourself you can’t have this, but to remind yourself you don’t want this. Just like a diet this is a lifestyle, you don’t want meat, it’s not that you can’t have it. Telling yourself you don’t want meat is just going to make you want it!

Tip #3:

Meat alternatives

So, I mentioned these because since more and more people are starting to reduce and even cut out meat intake there has been an increase in meat alternatives options. This is a great way to transition and not make it complicated. You still make your favorite dish but you just substitute! It is so easy and you’ll be surprised at how delicious all the options are!

Tip #4:

Pinterest

I can’t stress how amazing Pinterest is!! Once you start searching meatless recipes your feed will automatically start showing more vegetarian/vegan recipes. This is so helpful if you love cooking and just want some ideas to spark your creativity. You can create a folder for all your ideas and save them for later. If you have no idea how to make a veggie patty, you can search it. If you want recipes on how to cook with chia seeds, you can search it. Seriously, anything!

Tip #5:

Have fun with it

I love being vegetarian because it is so much fun. You get to be creative with your food, you try so many new vegetables and fruits, and it’s delicious! It doesn’t have to taste bad and you don’t have to eat a salad everyday. I don’t even remember the last time I had a salad, haha. So, yeah, you’re doing this because you want to, have fun with it!

Also, here is the link to my video!

Mediterranean Quinoa Bowl (Vegan)

Hey there!

I’m so excited to share this recipe with you guys. Greg and I love Mediterranean food and he wanted to make his own vegan Mediterranean inspired dish. It turned out amazing! Of course. It was full of flavor, texture, and it was so filling. Everything just went so perfectly together! My favorite part about this whole dish was the roasted tomatoes, it pulled the whole dish together in my opinion. This dish didn’t take long to make, so I definitely think you should give this a try! I hope ya’ll enjoy!!

4 Tbsp. Olive Oil

2 tsp. Thyme

2 tsp. Dill Weed

1 tsp. Oregano

1 tsp. Tarragon

1 tsp. Nutmeg

1 tsp. Ground Cardamom Seed

3 tsp. Crushed Red Pepper Flakes

Salt to taste

Pepper to taste

6 Garlic Cloves (crushed or minced)

1/4 cup chopped Onion

4 small Bell Peppers

1 can of Chickpeas

1 cup of Quinoa

1 heaping cup of quartered marinated Artichoke Hearts

1 cup of sliced Spanish Stuffed Olives

1 1/2 cup of Grape Tomatoes cut in half

1 Lemon

 

Directions: 

Begin by slicing the grape tomatoes in half. Preheat oven to 425 degrees, then use 1 tbsp. of olive oil and coat the oven pan. Place the tomatoes sliced side up on the oven pan and add salt and pepper to taste. Bake for 25 minutes.

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Boil 4 cups of water for your 2 cups of quinoa. Once you add the quinoa to your boiling water add 1 tbsp. of olive oil to the pot.

Use the remaining 2 tbsp. of olive oil in a medium to large sauce pan. At medium heat add garlic, onion, red pepper flakes, thyme, dill, and oregano to the sauce pan. Saute for 2 minutes, then add chopped up bell peppers and chickpeas. Next, fill the chickpea can half way with water and add the water to the sauce pan. Bring to boil. Add the artichoke hearts, lemon juice, nutmeg, and cardamom. Simmer at medium heat for 20 minutes.

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*Optional* add about 1/4 of cup of the artichoke juice into the sauce pan for extra flavor!

The roasted tomatoes will most likely be ready while this is this is still simmering.

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While everything in the saucepan is still cooking make sure to keep the quinoa and roasted tomatoes warm.

After 15 minutes, add the olives and let cook with the mixture for the remaining 5 minutes.

Once finished, add the quinoa to the sauce pan and mix well.

Garnish with roasted tomatoes and add salt and pepper to taste.

20180108_203850-01.jpegYum!!

 

 

 

 

Veggie “Chicken” Pesto Pasta

Last night Greg came up with this amazing pasta! It took 10 minutes to prep and about 35 minutes to cook. It was absolutely delicious!

Note: We used the cauliflower as a topping but if you want to mix it in with the pasta, you should use more than listed in the ingredients.

Ingredients:

(1) 12 oz. box of veggie penne pasta

Half a head of cauliflower

8 cloves of garlic- hand crushed

8 oz. of baby bella mushrooms- quartered

1 package of Beyond Meat chicken tenders

3 oz. of green olives

6 1/2 oz. jar of pesto sauce

3 tbsp. of Olive Oil

1/3 cup of Coconut Almond Milk (not pictured)

2 tsp. of Thyme

3 tsp. of Ground Oregano

1 tbsp. of Smoked Paprika

1 tsp. of Rosemary

1 tsp. of Tarragon

Crushed Red Pepper to taste

Salt to taste

Pepper to taste

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Instructions: 

Preheat the oven to 400 degrees F.

Now coat the oven pan, evenly, with  1 tbsp. of olive oil.

Bring 4 quarts of water to boil, with a dash of olive oil and pinch of salt.

While waiting for the water to boil, use a medium to large sauce pan and add coconut milk, crushed garlic, and remaining olive oil (2 tbsp). 

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Sautee over medium heat, about 2 minutes, then add all seasonings EXCEPT the Paprika. That’s for the cauliflower.

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While the sauce pan is cooking toss the cauliflower with the Paprika in the oven pan, so that it is mixed and coated evenly. Put the cauliflower on the top rack for 20 minutes. Check on the cauliflower after 10 minutes and toss then continue cooking for the remaining 10 minutes.

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Add mushrooms, olives, and chicken tenders, to the sauce pan. Stir and mix everything in well.

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Add in pesto sauce, stir well, cover, and let it cook in low to medium heat until pasta is ready. Then add the pasta to the sauce pan to cook with everything.

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By the time you add the pasta the cauliflower should be done.

We topped our pasta off with the roasted cauliflower and some vegan parmesan cheese!

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Enjoy!!