vegetarian

Lentils and Cauliflower with Mustard Lemon Dressing

Today marked the end of the semester for me. No more finals, no more projects, I am finally done. To say I am excited is an understatement. While this semester wasn’t the hardest, it definitely seemed to linger on. I’m finding that the farther into my degree I get, the more it seems to drag.

But the good thing? I only have one more semester left. One more semester!

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Roasted Tomato Basil Soup (Vegan)

Oh how I love fall. With a chill in the air, we can finally start wearing fall clothes without sweating like a dog. Scarves, hats, jeans, it’s all game now! And not to mention the food. Pumpkin everything, mac and cheese, and soup!

I’ve been making so much soup this year and I’m pretty sure it is the been the best decision I’ve made. Now this soup here is probably one of my all time favorite soups ever. It’s rich and super creamy but it’s still vegan and super healthy. The trick to making it thick and creamy? Rice.

I learned this trick in one of my classes for gluten free cooking. Instead of making a roux or veloute, just add a little rice, overcook it, and puree. It creates a super thick, rich, and healthier option without the addition of butter or cream.

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Marinated Tofu

Tofu is under-appreciated.

So many people are quick to jump on how bad it tastes when they don’t realize they just aren’t cooking it right. I’ve heard people say they tried a piece of plain tofu and it was just so awful they would never try it again!

Well yeah, if you eat plain tofu it’s not going to taste good. Same as plain flour or even a bland piece of meat. That doesn’t mean that tofu is always bad though.

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Wheatberry Salad

 Wheatberries, quinoa, barley, farro, bulgar.

Say what?

 

 The amount of different grains we have today is astounding. How do you keep up? When each new one sounds different and looks the same, how are we to choose? Is this some conspiracy the food industry is making up to get us to pay $10 for a package of fancy rice?

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Pickled Cucumbers and Onions

Pickled cucumbers and onions are awesome. I mean, they’re basically pickles and they are delicious! 

You could be a normal person and eat a few at a time, but this is something I look forward to every summer. It’s sour and tart, very refreshing, and I like to add a big pile as a side to what I’m eating. Am I crazy? Maybe, but don’t judge til you try!

Of course, you could eat these the next day, but for vest results I let them soak for usually 2-3 days before they start really getting good.

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Cauliflower Puree

So did anyone watch the X-Games here in Austin this past weekend?

I had the amazing opportunity to actually go to the X-Games and be a photographer which was probably one of the coolest experiences. I’ll write more about that later on in a recap post, but the X-Games is indeed insane. 

I mean look at Tom Schaar. He’s 14 and he won gold in the mens big air. I just can’t get over that.

The tricks these athletes can do are incredible and the fact that most, if not all, of these guys are so humble is inspiring. Every single one of them were so nice and really cheered each other on. It’s something great to see when watching sports competitions.

Now to the food. This puree was first meant to be sort of like cauliflower alfredo but due to the fact that I probably didn’t put in nearly enough liquid it turned out to be more like a puree than anything. The flavor was great though and it’s an awesome nutrition packed alternative to the regular old mashed potatoes.

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Chilled Cucumber Avocado Soup

It’s official. Bikini season is already here.

I tried my best to take advantage of the beautiful weather here in Austin today so I decided I would take a nice walk through the Greenbelt. Thanks to the lovely rain we’ve had the past couple of days there was actually water in the river, which of course, meant swimmers. And it hit me. I’m not ready for this. This past winter was too long, too cold, I haven’t prepared nearly enough!

And so this soup was born.


If you can’t tell from it’s bright green glow, this soup is seriously healthy for you. With cucumbers and avocados making up the base, it’ll make you glow just as well.

Enjoy!

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Cauliflower with Coconut Milk Curry

This is a little bit like one of my previous recipes, the coconut cauliflower curry. In fact it’s very similar, I just love this recipe.

This is one of those recipes that if you are trying to eat healthier but don’t want to feel deprived, you’ll be fine with this one. While yes, coconut milk is very calorie dense, coconut milk also is very filling. I got so full from just a few pieces of cauliflower because of the coconut milk coating my stomach. It’s perfect. And of course we all know how great cauliflower is for us, so why not get it in our diets somehow?

Enjoy!

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