Tag: easy

Marinated Vegetable Salad (Vegan & Gluten Free)

Melissa King 33 Comments

Marinated Vegetable Salad.  This is a dish we have been making for a long time.  We got the recipe from my mother-in-law.  I love cold salads.

I recently wrote 5 Quick and Easy Salad Ideas that included a lot of my other salad recipes.  They taste great and don’t take much effort at all.  My kind of recipe if you haven’t noticed by now!

 

Marinated Vegetable Salad

 

We used dried beans for the recipe and just soaked them all in one big jar overnight, and then boiled them in the morning for about 15-20 minutes until they became soft.

Then, we let them cool before putting this recipe together.  Dried beans are far cheaper and taste much cleaner too.  I never noticed that until I started eating them on a regular basis.

 

Marinated Vegetable Salad

 

Want to make this recipe?  Watch the video below.  For more videos, you can subscribe to my You Tube Channel.

Looking for more salad recipes?

 

Marinated Vegetable Salad

Marinated Vegetable Salad

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Prep Time 10 min

Ingredients

  • 2 cups chickpeas
  • 2 cups kidney beans
  • 2 cups pinto beans
  • 2 cups corn (I used frozen)
  • 3 -4 T red wine vinegar
  • 2 T olive oil
  • 2 garlic cloves
  • 1/2 tsp salt
  • 1/2 tsp oregano
  • 1/2 tsp cumin
  • 3 green onions chopped
  • 3 stalks celery
  • 1/4 cup flat leaf parsley chopped

Instructions

  1. Whisk together the vinegar, oil, garlic, oregano, cumin and salt in a bowl.
  2. Add the beans and corn.
  3. Then, add the onions,celery and parsley and toss to coat.

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Recipe Notes

You can eat this right away, but for the best flavor, please let sit in the fridge for at least 8 hours. That’s it. Easy! This makes about 6 good size servings servings. It should keep for at least a week in the fridge.

Marinated Vegetable Salad

Sweet and Spicy Holiday Almonds

Melissa King 20 Comments

This is a super easy recipe for a great snack addition to your holiday celebrations.  Who needs chips when you can eat sweet and spicy almonds?  This snack would be great alongside my Gingerbread Granola.  Click here for that recipe.

Roasted Almonds

I am thinking about giving my daughter’s teachers a batch of these instead of the applesauce I was going to make for them.  This is so much easier.  They take only a minute to throw together and then 20 minutes in the oven.  Plus, they will make your house smell fabulous!

Sweet and Spicy Holiday Almonds

Sweet and Spicy Holiday Almonds

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Prep Time 10 min Cook Time 20 min

Ingredients

Instructions

  1. Preheat oven to 325. 
  2. In a medium sized bowl , add the almonds and the spices. 
  3. Stir them around and then add the molasses and maple syrup. 
  4. Stir until all the nuts are coated. 
  5. Spread them out onto a lined baking sheet , sprinkle with salt and bake for 10 minutes. 
  6. Take them out and shake. 
  7. Then bake for an additional 10 minutes. 
  8. Store in an airtight container once cooled.  Enjoy!

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Tempeh Stir Fry With Soba Noodles

Melissa King 7 Comments

So today I had a bunch of leftover veggies in my fridge.  We are getting a co op basket this weekend so I needed to make more room for it.  So I took everything I had and threw it in a stir fry.  As I said before, stir frys are an easy way to use up some leftovers in the fridge.  Plus, they take only a few minutes to make.

Tempeh Stir Fry With Soba Noodles

Tempeh Stir Fry With Soba Noodles

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Ingredients

  • 1/2 pkg whole wheat soba noodles. (I used the Eden brand)
  • 8-10 mushrooms sliced thin
  • 1pkg tempeh (I used organic flax)
  • 1 carrot sliced thin
  • 1 red pepper sliced thin
  • 2 big bunches of baby spinach
  • 2 tsp garlic powder

For the sauce

  • 1T miso
  • 3T water
  • 3T mirin
  • 2T organic soy sauce (I used SanJ)

Instructions

  1. Whisk all ingredients together
  2. Cook the noodles according to the package instructions and set aside.
  3. Heat a large pan on med with about 2 T sesame oil, garlic powder, tempeh and the mushrooms.
  4. Cook the tempeh and mushrooms for a couple of minutes until they start to soften.
  5. Then add the carrot and pepper.Cook these for another minute and then add the spinach.
  6. Once the spinach starts to wilt, add the sauce and the soba noodles.
  7. Toss this mixture around until everything becomes well incorporated. Plate and serve. Enjoy!

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Thinking of Takeout? Try This Pizza!

Melissa King 7 Comments

I know that life moves fast and a lot of time you don’t have the time to whip up an elaborate dinner.  Instead of ordering a pizza, try making your own flat bread one.  It’s super easy.

When I was in high school, I worked at a pizza restaurant.  They used to let us make a small pizza to take home after our shift.  We used to get creative with the toppings.  I think I made a steak and cheese pizza once.  On slow nights we used to make fried dough.  It was fun and yummy.  Probably not too healthy though. 🙂  Now, every time I smell takeout, it reminds me of that time.

Quick Flat Bread Pizza

Thinking of Takeout? Try This Pizza!

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Prep Time 10 min Cook Time 17 min

Ingredients

    For the pizza

    • Whole grain flat bread
    • 10-12 cherry tomatoes
    • 1/2 cup mushrooms
    • 1 bunch baby spinach
    • 1/4 cup daiya cheese

    Pesto Sauce

    • 1 cup fresh basil
    • 1 cup fresh parsley
    • 1/2 cup almonds (I use almonds because pine nuts are so expensive)
    • 3-4 garlic cloves rough chopped
    • 2 T nutritional yeast
    • 1/4 cup olive oil

    Instructions

      Pesto Sauce:

      1. Grind the almonds up a bit in the food processor first.
      2. Then add the basil, parsley, nutritional yeast and garlic.
      3. As you process those, drizzle in the oil until everything is well mixed.

      For the pizza

      1. Preheat oven to 350.
      2. Take the whole grain flat bread and brush it with oil and bake it for about 7 minutes.
      3. Pull the flat bread out and spread on the pesto sauce, add the mushrooms, spinach and tomato and cheese and bake for another 10 minutes or until the flat bread looks crispy.
      4. Cut up and enjoy!

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      Easy Roasted Seasonal Vegetables

      Melissa King 1 Comment

      Who doesn’t love the fall?  We have the beautiful colors, the cooler air (although not here in Texas yet) and the delicious food!  I just love when we get a co-op basket.  To find out more about the co-op click here.  It is like Christmas morning.  You just never know what you are going to get.  This week, when I saw we got beets and parsnips, I knew I was going to roast them.  They are naturally sweet and roasting just brings out the flavor even more.  It also makes a pretty dish.

      Ours was devoured as soon as it came out of the oven! 🙂 What are some of your favorite roasted vegetables?

      Easy Roasted Seasonal Fall Vegetables

      Easy Roasted Seasonal Vegetables

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      Prep Time 4 hr Cook Time 1 hr

      Ingredients

      • 3-4 beets remove greens, peel and roughly chop
      • 1 small onion chopped
      • 3-4 parsnips peeled and cut into coin pieces
      • 3 T olive oil
      • 3 T Balsamic
      • 4 garlic cloves
      • salt and pepper to taste

      Instructions

      1. Throw everything into a zip lock bag and marinate in the fridge for at least an hour. 
      2. I think we did for about 3 hours.
      3. Preheat oven to 400 and spread the mixture onto a baking sheet. 
      4. Bake for about 45-60 minutes until veggies come out tender.

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      Healthy Tropical Smoothie Peanut Paradise

      Melissa King 4 Comments

      I don’t know about you, but I LOVED Tropical Smoothie when I lived in Vegas.  I think I used to get one every week.  I would always get the peanut paradise because who doesn’t love peanut butter and bananas together? So one day I actually decided to look through the nutritional info they have at the counter.  I could not believe it!  It had 800 calories!  So, I decided to make my own version.  Mine only contains 315 calories and is super easy to make.

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      I feed this to my daughter for breakfast sometimes and add the flax.  She has no idea she is eating something healthy!

      What is your favorite Tropical Smoothie flavor?

      Healthy Tropical Smoothie Peanut Paradise

      Healthy Tropical Smoothie Peanut Paradise

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      Prep Time 5 min

      Ingredients

      • 1 frozen banana
      • 2 T fresh ground peanut butter ( I use Sprouts Organic)
      • 2/3 cup non dairy milk ( I use homemade almond milk , but soy would work fine too.)
      • If you wanted to make it even more healthy, you could add 1 T flax meal

      Instructions

      1. Blend everything in a magic bullet until you get the consistency you desire.  I like mine thick so I can eat it with a spoon.  Sometimes, if I feel like getting crazy, I will through in some chocolate chips.

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