I’ve been playing around with basic rice bowls and root vegetables lately. If you’ve seen my recipe for Butternut Squash Soup then you know I’m pretty much obsessed with fall foods and roasted veggies. Don’t get me wrong, I love a fresh summer salad, but Fall will always have my heart.
This Roasted Root Vegetable Over Cauliflower Rice is quick and breezy to prep. I love the ease of walking away from a meal, cooking it that is. Especially relevant, roasting is great for the house person or stay-at-home mom/dad because it allows you the freedom to do a ton of other stuff as you wait to plate. Furthermore, seasonal veggies are so accessible to almost any region. Hit up your local farmers market and see what they have seasonally. Many of the proprietors will be able to tell you what they stock, and when, so you can prepare menus a couple weeks out.
Cauliflower rice is simple and quick to make. Once you get these simple steps down, the possibilities are endless. Most of all, food in bowl form is such a relief. It plates beautifully and it’s often the easiest style to prepare.
I hope you enjoy this recipe for Roasted Root Vegetable Entrée Over Cauliflower Rice.
Roasted Root Vegetable Entrée Over Cauliflower Rice
This recipe wins for meal prep because—if it's just you and a roomie/ spouse—this can be lunch for a week! Bring it to spice up your bland side-salad at the office! I absolutely love sending my husband to work with additions like these. A side of roasted veggies can go a long way, and your pocketbook will notice too! Waaaay better to spend $6 on lunch every day than $15!
This Dill and Parsley Cashew Sauce will save almost any meal.
It’s so tangy and herby it will literally make dry toast taste good. I love to do special sauces because usually, they’re so quick—like throw a bunch of shit in a blender—quick! Furthermore, they can take a dish from basic to extraordinary.
So often with cooking, the thing people are missing is seasoning or sauce. I didn’t use a pinch of salt in anything until I was 25 and it opened up my eyes to the endless possibilities in my kitchen. This Dill and Parsley Cashew Sauce is great as an addition to a Meatless Monday, or anywhere you find the need for some tangy, herby goodness.
I usually use this Dill and Parsley Cashew Sauce in a rice bowl recipe. It’s great over roasted root vegetables, rice, or even (especially) tacos! Just imagine this delicious mix on a veggie taco with some mango, um…yes, please?!? Here’s a link to a recipe I featured using this Dill and Parsley Cashew Sauce.
I love this recipe for Dill and Parsley Cashew Sauce because it’s so easy to make.
Furthermore, if you’re used to cooking vegan like I am, you know to keep cashews on hand. The great thing about this Dill and Parsley Cashew Sauce is that it’s also raw. Your omnivore guests would never guess this scrumptious, creamy sauce was vegan.
You can substitute lemon if that’s what you have on hand, you do you. Honestly, any variation of this sauce is gonna be delish.
I hope you enjoy the versatility of this vegan Sauce!
This nutty Pear Mango Banana Smoothie Bowl with Chia Pudding bowl is perfect for a quick breakfast! Additionally, it’s a cheap and delicious snack to offer your guests. Who would say no when presented with such a thing? If they do, don’t trust them!
It’s always a nice thing to be offered a treat or beverage when you visit someone’s home. Not only a gesture of hospitality, it also gives a clear picture of your host. There are so many great ways to impress guest or simply add some fun to your usual dishes. Garnish and presentation are paramount and usually don’t cost a thing!
I came up with this Nutty Pear Mango Banana Smoothie Bowl with Chia Pudding one day when my husband had some of his friends and band mates over to help move in to his recently renovated studio space.
I get so much joy from cooking and preparing meals for others. This was a simple and easy way to show my appreciation.
Enjoy this Pear Mango Banana Smoothie Bowl with Chia Pudding!
Seriously this recipe for a vegan banana ricotta wrap is amazing! It’s so easy to make you can be eating in 10 minutes or less, and it’s a crowd pleaser to boot!
During these weird winter/ spring months, some of us are enjoying beautiful weather already (hi from LA!) while some of us are still toughing out some snow and legit winter gloom. This recipe is perfect for when you want a fruity fix—like an açaí bowl—but the idea of an açaí bowl has you shivering your gorgeous ass back to bed. OR, when you’re craving crêpes but like literally don’t have the time to make crêpes.
This vegan banana ricotta wrap recipe uses Lavash bread. Lavash is a soft flatbread originating in Armenia. It adds great versatility to recipes and is high in fiber. You could easily substitute a tortilla or even a pita if you don’t have access to Lavash.
This recipe for a vegan banana ricotta wrap can also be made vegetarian! To make it vegetarian simply purchase a regular, low-fat ricotta cheese. The only other substitution would be to use honey if you prefer that over agave.