Archives for posts with tag: dinner

If you know my boyfriend at all, then you probably know about his vegan pizza obsession. It’s his favorite thing to whip up on the fly, especially because both of us usually have all the ingredients on hand. The best part about pizza is the endless possibilities, here are just a few of the pizzas we’ve done recently:
Fried Veggie Pizza:


Taco Pizza! We used guac as sauce, and topped with taco tempeh, daiya, black beans, and cilantro.


SO, the thing that makes these pizzas especially good is the homemade crust. And it’s fast, too! What you’ll need:

1/2 cup warm water
1 tbsp fast rising yeast
1 tsp salt
3/4 tsp garlic powder
2 tbsp vegetable oil (any oil will work)
1 1/4 cups flour

If you don’t have a rolling pin, you should double this recipe (it’s tough to spread otherwise). I recommend using a fork for these next steps… Mix warm water and yeast in a mixing bowl. Mix in salt, garlic powder, and oil. Mix in flour. At this point, use your hands to continue mixing the dough. Now you can either let the dough sit and expand, or you can just go for it. Either way works.

Once you spread the dough, top with whatever you want, and cook in the oven at 400°F. Should take around 10 minutes to cook (maybe more, maybe less). Just make sure the crust is firm and the bottom doesn’t burn.


Look at the happy pizza bb!


Yesterday me and Michael made a delicious asian-inspired dinner! The quantities I’ve included in the recipe below are rough estimates.. so play around with the sauce until its the right balance of sweetness & vinegar.


What You’ll Need:

-Rice noodles (this would also be good just served over rice)

-1 block extra firm tofu, diced/drained/pressed

-1 head of broccoli

-3/4 cup diced mushrooms

For the sauce:

-2 tablespoons soy sauce

-3 tablespoons Hoisin

-2 tablespoons rice vinegar

-1 tablespoon sesame seeds

-1 teaspoon ginger

-2 tablespoons minced garlic

-2 tablespoons cornstarch

-1/2 teaspoon orange zest

-1/2 cup water

-1 1/2 tablespoons sugar

-1 tablespoon sambel olek or Sriracha

I started by frying the broccoli and tofu with just a little oil. If you have sesame oil on hand that is best for this flavor profile. Once the broccoli has softened up a bit, add the mushrooms and fry for a little while longer. While you are doing this prepare the rice noodles according to package, usually you just let them sit in hot water for about 8 minutes. If you can multitask well start the sauce now too. I mixed all the ingredients in a sauce pan and then slowly added the cornstarch (mixed with cold water!) and whisked it together over medium heat. When all separate components are done cooking (you’ll know the sauce is done once it has thickened up) mix everything together in large wok and cook together for a minute or two to let the flavors meld a bit. Serve and enjoy! Great with green onion or cilantro for garnish. We ate this with summer rolls as a side!


I was prowling the pinterest universe (per usual) when I discovered a recipe for Quinoa Stuffed Acorn Squash. I liked the idea, though I didn’t look too closely at the recipe, so I just decided to just wing it come dinner time. The general flavor profile I went for was a lot like the risotto recipe that I posted a little while ago. There’s just something I love about dried fruit and goat cheese!

Here’s what I used:

-I did a 50/50 split of rice and quinoa, cooked normally ( made about 2 cups because I always like having leftover grains).

-Handfull of dried cranberries

-1 acorn squash, cut in half

-fresh rosemary


-sea salt and black pepper

-olive oil or butter


-chopped celery

-red wine

-goat cheese, optional

I started by cutting the squash in half and baking it with a little olive oil at 400 degrees. It will take about an hour to cook. In that hour I caramelized an onion with some earth balance and red wine.


After I got the onion going I started the quinoa and rice. I cooked it normally but tossed some sprigs of rosemary in there to make it more fragrant. When the onions were nice and cooked I tossed a little celery in to cook just it a bit. When all of the separate elements were done I took the squash out of the oven and scooped some quinoa and rice into the squash and topped with the onion, cranberries and seasonings. I baked the squash with everything in it for about ten minutes. Remove from the oven and top with goat cheese! Image

(Honestly its a lot easier to eat if you just scoop the whole mess out onto your plate, like I did!)Image

This is a really good meal if you are trying to stay healthy but having a hard time getting full on salads and stuff, like me!



So many good fall flavors in this! A very comforting meal, and one of the tastiest things I’ve ever made!

What you’ll need:

-1 1/2 Cups arborio rice

-Vegetable stock

-Small sweet potato, diced

-Butternut squash, diced

-1/2 Onion

-Balsamic vinegar

-Sliced almonds

-Goat cheese

-Salt, pepper, olive oil

Start by caramelizing the onion in balsamic vinegar. I baked the squash and sweet potato on a oiled pan with salt and pepper at 400 degrees for about 25 minutes. I then started the risotto. If you’ve never made risotto before, its easy! Lightly fry the rice in a little olive oil until it browns lightly. Then add vegetable broth, one cup at a time. Let the broth boil out until its almost dry, and then add another cup! Continue this process until the rice is done. Mix the rice, squash, sweet potato, onion and almonds together and let the squash and sweet potato get a little mushy and coat all the rice. Top with goat cheese! This is a SUPER TASTY but kind of heavy meal, I usually pair it with a salad for some balance!


This is one of my favorite quick, healthy, vegan meals. It seriously takes about 20 minutes from start to finish, which makes it one of my lazy-day go to dinners. This is one of those things that I’ve thrown together for friends when I wasn’t expecting to be cooking dinner for other people and they rave about it after and ask me for the recipe.

Here’s what you’ll need:

-Broccoli slaw

-Marinated tofu (or sub tempeh, chicken, whatever!)

-Soy sauce

-Chick peas (optional)

-Peanut butter


-Sesame oil (sesame is best but EVOO works fine!)

-Hot sauce, I like Clancy’s Fancy with this

-Cilantro, optional for garnish

Put a good amount of sesame oil in wok and fry together broccoli slaw, tofu and garbanzo beans until the slaw wilts down a bit. I’ll usually mix up the sauce in a separate bowl, adding together soy sauce, hoisin, peanut butter and hot sauce to taste. If you have peanut sauce on hand you can obviously use this too, but I like making up my own. Mix sauce into pan and let it all simmer for a few minutes, and voila! Instant yums!

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