A vegan frittata made from sunflower seeds 🤯 He A vegan frittata made from sunflower seeds 🤯 Here’s how:

In your mini cast iron skillet add sautéed zucchini & shiitake mushrooms and air fried diced potatoes. Top with @sperofoods egg mixture.

Top that with vegan cheese, dill, salt and pepper. Bake at 350 for approx 40 min. Let cool and enjoy!

#veganrecipes #easyrecipes #veganeggs #frittata #healthybreakfast
Raspberry Baked Oats 💖 Make this for your partn Raspberry Baked Oats 💖 Make this for your partner on V Day (or subtly send it to them to make for u hehe)

To a blender add:
1/2 cup rolled oats
1 scoop protein powder
1/2 cup almond milk
1/2 tsp baking powder
1 tbsp monkfruit sugar
1/2 banana
frozen strawberries (about 2-3 tbsp)

Once blended add to a greased ramekin and bake at 400 for about 30 min! The longer you bake the more of a cake like consistency, the shorter you cook you’ll get more of a porridge consistency FYI!

#veganrecipes #bakedoats #healthyrecipes #healthybreakfast #easyrecipes #oatmeal
If you love caesar salad you will be obsessed with If you love caesar salad you will be obsessed with this easy vegan wrap. Such a simple and healthy meal! Plus it makes lots of leftovers. Here’s how:

01 Prep your vegan chick’n. I used the chick’n from Daring, it comes frozen and you can cook it immediately. It takes about 5-10 minutes, cook it on both sides until it’s nice and browned or blackened.

02 Prep your chickpea croutons. Drain rinse a can of chickpeas then toss them in a tbsp or 2 of oil, a pinch of sea salt, and about 1 tsp cajun seasoning. Air fry at 400 until crispy - check them at 12 min and go from there.

03 For the salad, I bought shredded iceberg lettuce and tossed it with Trader Joe’s Vegan Dill Dressing. You only need a small amount of dressing!

04 Assemble your wrap! I used spinach tortillas that were on the smaller side, so I only needed a small amount of each ingredient.

05 Grill or pan fry your wrap so that it seals. Alternatively, you can wrap it in foil. Cut down the middle and enjoy with fresh berries :)

#veganrecipes #easyrecipes #healthyrecipes #caesarsalad #makelunchwithme #healthymeals
Strawberry Skillet Baked Oats 🍓 Blend: 1/2 cu Strawberry Skillet Baked Oats 🍓 

Blend:
1/2 cup + 2 tbsp rolled oats
1/2 banana
1/2 cup milk
1/2 tsp baking powder
1 tbsp coconut sugar
4-6 frozen strawberries

Add to a greased skillet and top with diced strawberries and dark chocolate chips. Bake at 400 degrees for about 25-30 min. Let cool and enjoy!

#veganrecipes #easyrecipes #bakedoats #heathybreakfast #oatmeal
One of my all time favorite weeknight dinners, ora One of my all time favorite weeknight dinners, orange tofu! It’s hard to find good vegan Chinese food options so I always prefer to make my favorites at home. This one only took 30 min!

Recipe from @frommybowl 

#veganrecipes #easyrecipes #cookdinnerwithme #orangetofu #veganchinesefood #easydinner
Nothing like a cold refreshing smoothie 🍌🍓🍎🥬

#smoothie #veganrecipes #healthyfood #colorfulfood #smoothierecipes #smoothiebowl
I love meals like this because it proves how easy I love meals like this because it proves how easy and stress-free cooking can be! I just grabbed what I had on hand and it turned out so bomb 🤤 

Here’s what I came up with:

—Roasted veggies. I used cauliflower, broccoli, butternut squash, and yellow bell pepper. I tossed the veg in @getgraza olive oil, sea salt, pepper, paprika, and garlic. Bake at 400 degrees for about 30 min stirring once halfway thru.

—Cajun Chick’n from @daringfoods SO insanely delicious and was ready in 5 minutes. Like I can’t stress how tasty this vegan chick’n is.

—Chickpea pasta @eatbanza Kept it super simple and just stirred in a cube of vegan butter. So yummy and has a good amount of protein.

—Arugula salad. I tossed arugula with a splash of @getgraza olive oil, a squeeze of lemon, salt and pepper. It added suchhh a nice flavor.

#veganrecipes #makedinnerwithme #dinner #plantbased #healthydinner #easyrecipes #easydinner
are you team overnight oats or team yogurt?!? #ve are you team overnight oats or team yogurt?!?

#veganrecipes #easyrecipes #healthyrecipes
If Butternut Squash Soup and Broccoli Cheddar Soup If Butternut Squash Soup and Broccoli Cheddar Soup had a baby🥹 This cozy soup recipe makes about 4 portions. Here’s how:

01 Chop up 1/2 a white onion and sautee in avocado oil with 2 minced garlic cloves. After a minute or so stir in your chopped veggies - 1/2 butternut squash (keep the skin on!), 2 medium carrots, and 2 celery stalks.

02 Stir in 3 cups of vegetable broth, 1/2 cup nutritional yeast, 1 tsp sea salt, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Cook covered on a medium heat for about 20 minutes or until the vegetables are fork tender.

03 While the soup cooks, prep your broccoli. Add about 3-4 small heads of broccoli to a food processor and auickiv pulse a few times.

04 When the soup is done, let cool completely then blend in a high speed blender until smooth. Return back to your pot and mix in the pulsed broccoli. Let cook on a low medium heat for about 10-15 minutes.

05 Lastly stir in 3/4 cup vegan shredded cheese. If you want a thicker consistency, sift in a tbsp or 2 or arrowroot flour. Otherwise serve and enjoy, or keep in an airtight container for up to a week.

#veganrecipes #easyrecipes #soup
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Main Dishes, Recipes · April 25, 2021

Quinoa Risotto with Veggies & Basil Arugula Pesto – Vegan and Healthy

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quinoa risotto with basil arugula pesto

Quinoa Risotto with Veggies & Basil Arugula Pesto.

This healthy vegan lunch or dinner is the definition of whole foods plant-based eating. This risotto dish is packed with fresh veggies and grains and can be made in under 30 minutes. I used Violife’s vegan feta to top my basil arugula pesto, but that can easily be swapped with nutritional yeast.

quinoa risotto with basil arugula pesto

Basil Arugula Pesto

This vegan pesto is so easy to make. All you’ll need is olive oil, pine nuts, fresh basil, arugula, nutritional yeast, salt, pepper, and an optional topping of Violife’s vegan feta. If you want to keep this pesto for the week, double or even triple the recipe. It goes great over dishes like this, pasta, salads, veggie bowls, or as a dip for raw veggies such as carrots, celery, zucchini, or bell peppers.

basil arugula feta pesto

You’ll need a good food processor for this recipe. I would advise against a blender unless you’re making a large batch or it could get stuck. Here are my top picks from Amazon:

Hamilton Beach Food Processor amazon
$45Hamilton Beach Food Processor
(Amazon)
Cuisinart Food Processor amazon
$99Cuisinart Food Processor
(Amazon)
quinoa risotto with basil arugula pesto

Quinoa Risotto

Risotto is traditionally made with arborio rice, but I prefer a grain like quinoa due to it’s nutritional benefits. 1 cup of quinoa contains 220 calories, 8g of protein, 5g of fiber, 39g carbs, and a ton of micronutrients including iron, zinc, calcium, magnesium, and potassium to name a few. Plus quinoa is naturally gluten-free and low FODMAP! If you struggle with gut health or digestion issues such as IBS, quinoa is a grain that should be incorporated into your diet ASAP.

You’ll cook the quinoa the same way as you’d cook normal risotto. Pan fry the grains in olive oil then slowly ladle in your liquid until the quinoa is soft. You can use veggie broth, mineral broth (I love Owl Venice’s mineral broth) or water with a vegetable or umami bouillon cube mixed in.

Bob’s Red Mill Tricolor Quinoa
$12Bob’s Red Mill Tricolor Quinoa
(Amazon)
truroots whole grain quinoa amazon
$12TruRoots Whole Grain Quinoa
(Amazon)
whole foods 365 veggie broth
$2365 Veggie Broth
(Whole Foods)
owl venice vegan mineral broth
$20Owl Venice Mineral Broth
(Owl Venice)
Pacific Foods Veggie Broth
$30 / 12-packPacific Foods Veggie Broth
(Amazon)
quinoa risotto with basil arugula pesto

Whole Foods Plant-Based

Healthy meals like this are the definition of whole foods plant-based which I find to be the healthiest, most natural diet for humans. It consists of food that comes from the earth (plant-based) that is whole and unprocessed. Contrary to popular belief, the ingredients in this meal are incredibly cheap and accessible. You can even easily grow many of these ingredients at home!

Here’s my process:

  1. Make your Pesto. Combine your pesto ingredients in a food processor and pulse. Scrape down the sides frequently. The mixture should be a bit rough, I don’t like it too creamy but to each their own. Top with Violife’s vegan feta if desired. This pesto keeps in the fridge for up to one week.
  2. Cook your quinoa risotto style. Make sure to wash your quinoa first to remove any dust or debris. Heat olive oil on a pan then add your rinsed quinoa. Let cook for a few minutes before ladling in your veggie broth 1/2 cup at a time. Once the quinoa soaks up the liquid, ladle in another 1/2 cup of veggie broth. Repeat until the quinoa is soft and easy to chew. Turn off the heat then mix in arugula.
  3. Prep your veggies. Chop your green beans into 3-4 inch stalks and pan fry in olive oil until golden brown. Halve your cherry tomatoes and chop 1/4 of a lemon into 2 wedges. You will be topping your quinoa risotto with these veggies.
  4. Arrange your plate. This recipe makes 2 bowls, so split the quinoa and veggies between 2 plates and top with a dollop or 2 of pesto each.
  5. Save in meal prep containers. If you aren’t eating this meal fresh, it’s perfect for meal prep. Split the ingredients between 2 containers and store in the fridge for up to 5 days.
pan fried asparagus, halved cherry tomatoes, and lemon

{Related Recipes: If you like this recipe you’ll love my TURMERIC CAULIFLOWER & DIJON BUTTERNUT SQUASH and my CORN POTATO QUINOA CAKES WITH DILL TZATZIKI.}

quinoa risotto with basil arugula pesto
Print Recipe

Quinoa Risotto with Basil Arugula Pesto

Low FODMAP and vegan quinoa risotto with a delicious basil arugula pesto and veggies.
Servings: 2 people

Ingredients

Quinoa Risotto

  • 1/2 cup quinoa
  • 1.5 tbsp olive oil
  • 2-3 cups veggie broth
  • 1/2 cup arugula

Veggies

  • 1/2 tbsp olive oil
  • 1 cup green beans, chopped into 3-4 inches
  • 12 heirloom cherry tomatoes, halved
  • 2 lemon wedges

Basil Arugula Pesto

  • 2.5 cups fresh basil
  • 1/2 cup arugula
  • 3 tbsp nutritional yeast
  • 3 tbsp olive oil
  • 1/4 cup raw pine nuts
  • 2 tbsp lemon juice
  • 1/4 tsp sea salt
  • 1/4 tsp fresh black pepper
  • 1 tbsp Violife vegan feta optional topping

Instructions

Quinoa Risotto

  • Rinse your quinoa then heat olive oil on a pan. Once hot, add the rinsed quinoa and mix with the olive oil. After about 4-5 minutes cooking on a medium low heat, ladle in veggie broth 1/2 cup at a time. Repeat until quinoa is soft. For me, it took about 3 cups of veggie broth but it varies.
  • As soon as your quinoa is ready turn off the heat and mix in the arugula. Set aside.

Veggies

  • On your pan, add 1/2 tbsp of olive oil. After a minute of heating on a medium heat, add the chopped green beans. Stir every minute or so. Cook until golden brown.
  • Halve your cherry tomatoes and chop 1/4 of a lemon into 2 wedges.

Basil Arugula Pesto

  • In a food processor add all your ingredients minus the Violife vegan feta. Pulse and frequently scrape down the sides. Repeat until pesto is mostly blended, the mixture should be a little rough not completely smooth. Top with Violife’s vegan feta.
  • Add a dollop or 2 of pesto your quinoa risotto topped with the veggies.

In: Main Dishes, Recipes · Tagged: dressings, healthy bowls, quinoa risotto, risotto, summer recipes

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I’m Annie. Plant-based nutritionist, blogger, food photographer, recipe developer, & meal planner based in LA.

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Vegan Banana Carrot Bread with Brown Butter Frosting

Bread & Loafs, Breakfast, Dessert, Recipes · December 13, 2022

Vegan Banana Carrot Bread with Brown Butter Frosting

There is nothing quite as comforting as a homemade banana bread. This Vegan Banana Carrot Bread topped with a Brown Butter frosting is moist and filled with rich, comforting flavors. Feel free to opt out of the frosting if you’re…

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Butternut Squash Broccoli Cheddar Soup – Easy Vegan Recipes

Butternut Squash Broccoli Cheddar Soup – Easy Vegan Recipes

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Animal Style Fries – Vegan and Healthy!

Vegan Banana Carrot Bread with Brown Butter Frosting

Vegan Banana Carrot Bread with Brown Butter Frosting

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A vegan frittata made from sunflower seeds 🤯 He A vegan frittata made from sunflower seeds 🤯 Here’s how:

In your mini cast iron skillet add sautéed zucchini & shiitake mushrooms and air fried diced potatoes. Top with @sperofoods egg mixture.

Top that with vegan cheese, dill, salt and pepper. Bake at 350 for approx 40 min. Let cool and enjoy!

#veganrecipes #easyrecipes #veganeggs #frittata #healthybreakfast
Raspberry Baked Oats 💖 Make this for your partn Raspberry Baked Oats 💖 Make this for your partner on V Day (or subtly send it to them to make for u hehe)

To a blender add:
1/2 cup rolled oats
1 scoop protein powder
1/2 cup almond milk
1/2 tsp baking powder
1 tbsp monkfruit sugar
1/2 banana
frozen strawberries (about 2-3 tbsp)

Once blended add to a greased ramekin and bake at 400 for about 30 min! The longer you bake the more of a cake like consistency, the shorter you cook you’ll get more of a porridge consistency FYI!

#veganrecipes #bakedoats #healthyrecipes #healthybreakfast #easyrecipes #oatmeal
If you love caesar salad you will be obsessed with If you love caesar salad you will be obsessed with this easy vegan wrap. Such a simple and healthy meal! Plus it makes lots of leftovers. Here’s how:

01 Prep your vegan chick’n. I used the chick’n from Daring, it comes frozen and you can cook it immediately. It takes about 5-10 minutes, cook it on both sides until it’s nice and browned or blackened.

02 Prep your chickpea croutons. Drain rinse a can of chickpeas then toss them in a tbsp or 2 of oil, a pinch of sea salt, and about 1 tsp cajun seasoning. Air fry at 400 until crispy - check them at 12 min and go from there.

03 For the salad, I bought shredded iceberg lettuce and tossed it with Trader Joe’s Vegan Dill Dressing. You only need a small amount of dressing!

04 Assemble your wrap! I used spinach tortillas that were on the smaller side, so I only needed a small amount of each ingredient.

05 Grill or pan fry your wrap so that it seals. Alternatively, you can wrap it in foil. Cut down the middle and enjoy with fresh berries 🙂

#veganrecipes #easyrecipes #healthyrecipes #caesarsalad #makelunchwithme #healthymeals
Strawberry Skillet Baked Oats 🍓 Blend: 1/2 cu Strawberry Skillet Baked Oats 🍓 

Blend:
1/2 cup + 2 tbsp rolled oats
1/2 banana
1/2 cup milk
1/2 tsp baking powder
1 tbsp coconut sugar
4-6 frozen strawberries

Add to a greased skillet and top with diced strawberries and dark chocolate chips. Bake at 400 degrees for about 25-30 min. Let cool and enjoy!

#veganrecipes #easyrecipes #bakedoats #heathybreakfast #oatmeal
One of my all time favorite weeknight dinners, ora One of my all time favorite weeknight dinners, orange tofu! It’s hard to find good vegan Chinese food options so I always prefer to make my favorites at home. This one only took 30 min!

Recipe from @frommybowl 

#veganrecipes #easyrecipes #cookdinnerwithme #orangetofu #veganchinesefood #easydinner
Nothing like a cold refreshing smoothie 🍌🍓🍎🥬

#smoothie #veganrecipes #healthyfood #colorfulfood #smoothierecipes #smoothiebowl
I love meals like this because it proves how easy I love meals like this because it proves how easy and stress-free cooking can be! I just grabbed what I had on hand and it turned out so bomb 🤤 

Here’s what I came up with:

—Roasted veggies. I used cauliflower, broccoli, butternut squash, and yellow bell pepper. I tossed the veg in @getgraza olive oil, sea salt, pepper, paprika, and garlic. Bake at 400 degrees for about 30 min stirring once halfway thru.

—Cajun Chick’n from @daringfoods SO insanely delicious and was ready in 5 minutes. Like I can’t stress how tasty this vegan chick’n is.

—Chickpea pasta @eatbanza Kept it super simple and just stirred in a cube of vegan butter. So yummy and has a good amount of protein.

—Arugula salad. I tossed arugula with a splash of @getgraza olive oil, a squeeze of lemon, salt and pepper. It added suchhh a nice flavor.

#veganrecipes #makedinnerwithme #dinner #plantbased #healthydinner #easyrecipes #easydinner
are you team overnight oats or team yogurt?!? #ve are you team overnight oats or team yogurt?!?

#veganrecipes #easyrecipes #healthyrecipes
If Butternut Squash Soup and Broccoli Cheddar Soup If Butternut Squash Soup and Broccoli Cheddar Soup had a baby🥹 This cozy soup recipe makes about 4 portions. Here’s how:

01 Chop up 1/2 a white onion and sautee in avocado oil with 2 minced garlic cloves. After a minute or so stir in your chopped veggies - 1/2 butternut squash (keep the skin on!), 2 medium carrots, and 2 celery stalks.

02 Stir in 3 cups of vegetable broth, 1/2 cup nutritional yeast, 1 tsp sea salt, 1/2 tsp paprika, 1/2 tsp garlic powder, and 1/4 tsp black pepper. Cook covered on a medium heat for about 20 minutes or until the vegetables are fork tender.

03 While the soup cooks, prep your broccoli. Add about 3-4 small heads of broccoli to a food processor and auickiv pulse a few times.

04 When the soup is done, let cool completely then blend in a high speed blender until smooth. Return back to your pot and mix in the pulsed broccoli. Let cook on a low medium heat for about 10-15 minutes.

05 Lastly stir in 3/4 cup vegan shredded cheese. If you want a thicker consistency, sift in a tbsp or 2 or arrowroot flour. Otherwise serve and enjoy, or keep in an airtight container for up to a week.

#veganrecipes #easyrecipes #soup
Baked Oats 🫐 Blend: 3/4 cup rolled oats 1/2 c Baked Oats 🫐 

Blend:
3/4 cup rolled oats
1/2 cup + 1 tbsp almond milk
1/2 banana
1/2 tsp baking powder
1/4 cup frozen blueberries
1 tbsp coconut sugar

Add to a greased ramekin or mini skillet like so and top with dark chocolate chips and vegan marshmallows. 

Bake at 375 for about 30 min (check it after 25 min), let cool, then enjoy!

#bakedoats #veganrecipes #easyrecipes
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