Vegan Summer Squash Tart with Basil ‘Ricotta’

Vegan Summer Squash Tart with Basil ‘Ricotta’- a savory vegan summer squash tart with homemade cashew based vegan ricotta!

Vegan Summer Squash Tarts with Basil 'Ricotta'- a savory vegan summer squash tart with homemade cashew based vegan ricotta!

 

This post is sponsored by For the Chef. Thank you for supporting the brands that make this space possible!

I have to confess, nowadays I don’t do nearly as much clothes shopping as I used to (hello, I love you capsule wardrobe!), but kitchen tool shopping? That’s probably never going to be off the table for me. I will almost always get lost and spend way too much time wandering through the aisles of spatulas, cookie cutters and all the other things I probably don’t need to add to my kitchen but kinda/always/really want to. So, when For the Chef reached out to me and wanted to partner together on a post, all I could respond with was a resounding ‘heck yes!’. (more…)

Summery Zucchini Vegan Pesto Pasta

A quick and easy vegan pesto pasta with the summer’s best zucchini, perfect for a warm summer night!

Summery Zucchini Vegan Pesto Pasta

I almost always say this around this time of year but, HOW is it almost August?! It feels like the summer raced by and I haven’t even had a chance to drink that many patio beers and stuff my face with tacos. (That’s a lie, but there are never enough tacos) I also realized that I really haven’t (more…)

Broccoli Apricot Pecan Salad

Roasted broccoli salad is such a perfect pairing with crunchy pecans and sweet apricots! 

Broccoli Apricot Pecan Salad

My morning has already kind of gone like this: ‘WHAT I didn’t set my alarm?!’ then ‘Crap I still really need to work out.’ which cuts to ‘Dang it I really need to wash my hair but I don’t have time and OMG are we running out of hot water again?! (our water heater has been on the fritz)’ which led to ‘AHHH what am I going to take for lunch to prevent myself from eating a granola bar and fries for a meal?!’. Then, I remembered (more…)

Simple Vegan Minestrone Soup

Simple Vegan Minestrone Soup

Simple Vegan Minestrone Soup

A while ago I mentioned wanting to include more savory recipes here on the blog, so here we go! These may be few and far between, or they may be more of a weekly thing, we’ll see how it goes. For now, I wanted to fill a void that I found when I was searching around for a vegan minestrone soup recipe last week, especially one that didn’t have beans as the main ingredient. Also, I play this game where I see how long I can go without going to the grocery store and use up what I have in the kitchen, so this minestrone soup was also a result of that too. Plus, I really like when I can modify things I don’t love (like chunks of tomatoes and beans in soups) into a recipe that works with what I have. If I had almost bare cabinets and had the ingredients, I almost guarantee you have all the ingredients for this in your kitchen too!

Simple Vegan Minestrone Soup

Word to the wise, it’s something to do with science, but things that are simmering with tomato in them start to get really bubbly and start splashing all over the place real fast, so keep an eye on this! I left mine for a bit too long and now I’m off to scrub the top of my stove with lots of paper towels and all the elbow grease in the world.

Simple Vegan Minestrone Soup
 
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An easy and quick vegan minestrone soup with no beans and lots of hearty vegetables! (Vegan)
Author:
Recipe type: Dinner
Serves: 4
Ingredients
  • 1 tablespoon olive oil
  • 2 large carrots, chopped
  • 1 medium gold potato, chopped
  • ½ onion, diced
  • 2 cloves garlic, minced
  • 4 cups vegetable broth
  • 1 14 oz. can crushed tomatoes
  • ¼ teaspoon dried thyme
  • 1 teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • Freshly cracked black pepper
  • 1 cup orecchiette pasta
Instructions
  1. In a large saucepan over medium high heat, heat the olive oil and saute the carrots, potato, and onion until tender, 3-5 minutes. Add the minced garlic and saute for another 1-2 minutes, until fragrant. Add the vegetable broth, crushed tomatoes, herbs, salt and pepper and pasta. Bring the soup to a simmer and allow to simmer on medium for 10 minutes, or until pasta is cooked through. Season with extra salt and freshly cracked black pepper.

 

 

Thai Chopped Salad with Peanut-Lime Dressing

Thai Chopped Salad with Peanut-Lime Dressing

I’m over on the Veganizzm blog today! We did a swap and Izzy is here sharing a recipe, while I’m over on her blog today talking about a boozy ice cream recipe and my love for Wisconsin cocktails, go check it out!

Thai Chopped Salad with Peanut-Lime Dressing

Hey errbody! My name is Izzy and I write Veganizzm, a vegan food blog that’s intended to fill your belly and make you laugh. Abby and I are blogger friends who bonded over being (loud, proud, dessert-hoarding) vegans in America’s Dairyland. I don’t live in Wisconsin anymore, but I miss it terribly and imbibe enough Old Fashioneds on a regular basis on convince myself otherwise. Aside from our Sconnie love connection, I like being blogger friends with Abby because she is always sneaking booze and extra chocolate into things (something I’m pretty sure we can all safely get behind).

Thai Chopped Salad with Peanut-Lime Dressing

I am not much of a salad person; I usually get my vitamins and phytonutrients by double fisting leafy greens and funfetti cake. That said, as soon as June hits my oven is more or less kaput until October. I am always looking for new ways to serve up vegetables, especially when the farmer’s market and my garden start exploding with produce right about now!

Thai Chopped Salad with Peanut-Lime Dressing
This salad is quick to throw together and is great by itself or served on top of rice or quinoa. The carrots are long and spaghetti-like, and if you eat it with chopsticks it’s a guaranteed 145% more fun.

Thai Chopped Salad with Peanut-Lime Dressing
 
Prep time
Total time
 
This salad is quick to throw together and is great by itself or served on top of rice or quinoa. The carrots are long and spaghetti-like, and if you eat it with chopsticks it’s a guaranteed 145% more fun.
Author:
Recipe type: Salad
Serves: 4
Ingredients
  • 4 cups chopped packed curly kale
  • 1 large carrot, peeled into thin strips
  • 1 yellow or red bell pepper, seeds removed and sliced thinly
  • 2 scallions, chopped thinly
  • ½ cup chopped basil
  • ½ cup chopped cilantro
  • ⅔ cup roasted cashews or peanuts, chopped finely
  • Dressing
  • Juice of 1 large lime
  • 2 tablespoons peanut butter
  • 2-3 tablespoons tamari or soy sauce
  • 3 tablespoons agave, maple syrup or brown sugar
  • 1 tablespoon ground fresh chili paste
  • 2 tablespoons sesame oil
  • ½” cube of fresh ginger
  • splash of apple cider vinegar
Instructions
  1. In a food processor, blend all of the dressing ingredients. Season to taste, then set aside.
  2. In a bowl, combine the kale, carrots, peppers, fresh herbs, scallions, and nuts. Toss with the salad dressing and garnish with extra chopped nuts.

Don’t forget to see my guest post over on Izzy’s blog today!