Author: kinderfork

Acorn Squash Chickpea Casserole

Acorn Squash Chickpea Casserole

I’m not a huge fan of fall but I have to admit the season has to offer some amazing fruits and veggies. Some of these vegetables are of course squashes. There are a few different varieties of squashes and I love how versatile these vegetables 

Easy Lentil Bolognese Lasagna |high protein

Easy Lentil Bolognese Lasagna |high protein

Who doesn’t love lasagna? Multiple layers of pasta and sauce make the perfect comfort food. Even though a lot of people are intimidated by the lasagna making process, they’re surprisingly easy to make. You will find this recipe very simple and quite quick to prep. 

Curry Mandarin Tahini Dressing

Curry Mandarin Tahini Dressing

Salad dressings are very easy to make and the options are endless. All you need is your imagination and simple ingredients. This vegan and gluten free salad dressing takes two minutes to make and tastes amazing.

I had some mandarin oranges that nobody was eating, so instead of throwing them out I squeezed them added some tahini, curry powder and a few more ingredients and made this awesome dressing.

Curry powder and mandarin orange pair so well together and the creaminess of the tahini will make it a great dressing for kale salads. This dressing will be enough for two salads and you can store it in the fridge for up to 3 days. So next time you get that big bag of mandarin oranges and get tired of eating them, make this dressing!

Ingredients:

Directions:

  • In a small bowl put the mandarin orange juice, curry powder, salt, pepper and maple syrup and mix well.
  • Add the tahini slowly and continue stirring until the dressing is creamy (about a minutes).

Vegan Matcha Coconut Bounty Bars | No Bake

Vegan Matcha Coconut Bounty Bars | No Bake

We all have some candy that we loved as kids and wished it was vegan. I have a few that candy bars that I miss and one of my favorites are Bounty bars (or Mounts in the states). Thankfully they are pretty effortless to veganise 

5 Minute Tofu “Egg” Fried Rice | Vegan

5 Minute Tofu “Egg” Fried Rice | Vegan

The one thing I miss about being vegan is the texture of fried eggs even though there are a few vegan egg products nowadays. I hate to order my fried rice with no egg and most Chinese restaurants don’t have a vegan egg option. But 

Split Pea Soup with Caramelized Onions |Vegan

Split Pea Soup with Caramelized Onions |Vegan

Split peas are a staple in Greek cuisine. Whether in soups or salads they make a great meal or side dish that is high in fiber and protein. They are easy to cook and pair well with pretty much any dish.

One of my favorite ways to cook split peas is in a soup with other vegetables and spices and then topped of with caramelized onions. This soup is so thick and creamy and the slight sweetened from the caramelized onions compliments the earthiness of the beans so well. I love this meal because it’s pretty quick to prepare, it’s delicious and you can even enjoy this cold the next day.

All you will need for this is split peas, some veggies and of course an Instant Pot. This soup will yield about 3 or 4 servings and can be refrigerated and consumed within 3 or 4 days. Feel free to prepare more caramelized onions if you like them and more water if you like your soup less thick. I am sure you will love this soup!

Ingredients:

for the soup:

for the caramelized onions:

  • 1/2 white onion, thinly sliced
  • 1 tbsp extra virgin olive oil
  • 1/4 tsp molasses
  • 1/4 cup water

Directions:

  • Select the Saute mode setting on your Instant pot and add olive oil and onions. Stir for a few minutes or until the onions are translucent (about 3 minutes).
  • Add your vegetables, garlic and half cup of water. Mix in your spices (except for the bay leaves) and vegetable stock.
  • Let your vegetables sautée for about 5 minutes until all flavors and aromas are released and the vegetable stock is dissolved.
  • Drain your fava beans and add them in the Instant Pot. Add the rest of the water and bay leaves and let everything come to a simmer.
  • Lock the lid, and make sure that the valve is in the Sealing position. Select the pressure cook mode on normal and set on 15 minutes. (Make sure the Keep Warm button is off).
  • While your soup is cooking, you can prepare the caramelized onions by heating up the olive oil in a wide pan on medium high heat and adding your sliced onions. Stir around for a few minutes until they start to soften. Add water and continue stirring until the onions get brown. Add molasses and more water and continue stirring until the onions are soft and dark brown. The whole process will take about 15 minutes and you need to constantly stir so the onions don’t get stuck on the pan.
  • When cooking time is complete , allow a Full Natural Pressure Release. When the Valve has dropped, open the lid, stir and let stand for 20 minutes (The longer you let it stand the thicker it will get).
  • Remove the bay leaves and serve with the caramelized onions and some olive oil (optional).

12 Minute Mushroom Brussel Sprout Stir Fry

12 Minute Mushroom Brussel Sprout Stir Fry

I had extra vegetables in the refrigerator and so I decided to cook something quick and easy (as always) or I would end up throwing them out. This stir fry turned up to be delicious and I think I found a new way to cook 

No Boil Creamy Chicken Rotini Casserole (Vegan & Gluten Free)

No Boil Creamy Chicken Rotini Casserole (Vegan & Gluten Free)

If you are looking for a dinner that won’t take hours to prepare and won’t get your kitchen messy but will be delicious and comforting for busy days then this will be it. All you need for this awesome vegan and gluten free casserole, is 

Adaptogenic Coconut Turmeric Oats with caramelized Banana (Creamiest oats ever!)

Adaptogenic Coconut Turmeric Oats with caramelized Banana (Creamiest oats ever!)

If you love your fats, you are guaranteed to like these oats! Turmeric is known for its amazing health benefits and it’s earthy flavor and combined with coconut milk and a few more spices it gives a heavenly combination whether in lattes or oats. This vegan and gluten free oatmeal will take you no more than 15 minutes to cook and it’s mess free.

I added my favorite Four stigmatic 10 mushroom blend for some added health benefits. Adaptogenic mushrooms are great to add to your routine for immunity support and to energize you in stressful times. The fat from the coconut milk will not only make these oats the creamiest ever, but will aid your body absorb the turmeric better. The caramelized banana is the ideal topping to pair these oats with. The sweetness compliments the earthy flavor of the oats just right. Don’t skip making this breakfast! There’s no better way to start your day with.

Ingredients:

for oats:

for caramelized banana:

  • half a banana
  • 1/4 tsp coconut oil

Directions:

  • In a small saucepan, put your water, coconut milk and oats and set on medium heat
  • Add your spices (turmeric, black pepper, cinnamon, ginger powder, nutmeg, salt), adaptogenic blend and maple syrup and stir to combine
  • Bring to a boil, then reduce heat on low and let simmer for 5-10 more minutes.
  • At this point your oats should be creamy and all liquid should be absorbed. If the mixture is too thick for you, you can add some more water or coconut milk.
  • For the caramelized banana, simply cut your banana lengthwise and brush with coconut oil. Put in the microwave for 30 seconds. It should be soft and slightly caramelized on top.
  • Serve your oatmeal in a bowl garnished with your banana on top and any other topping you would like (I added coconut flakes and ground flax seeds).
Berry Tahini oatmeal  (vegan & Gluten Free)

Berry Tahini oatmeal (vegan & Gluten Free)

I know making oatmeal is not that big of a deal but that doesn’t mean it should be boring. There are millions of different ways to cook oatmeal but one of my favorite ones is cooking it with mixed berries and drizzling it with lots