All posts filed under: Two Servings

Chocolate-Covered Marshmallows with Strawberry Hats

Okay…I don’t normally do desserts that are straight-up sugar bombs, but it’s really hard for me to get through a summer without at least a few marshmallows. It was one of the few sugary foods we ever had around our house growing up, so they remind me of being a kid. And they just make me happy. I think it’s their puffiness. This recipe is crazy easy. I’m always looking to create things that look amazing but require as little effort as possible, and these sweet bites are definitely THAT. And just an FYI, I wrote the recipe to yield six marshmallow treats…that seemed like a nice tidy number that would allow the ingredient amounts to be multiplied easily in order to make however many you’ll be serving. These would be great to take to a BBQ or summer party. And the 4th of July is right around the corner! Just sayin’… Enjoy this one! M Chocolate-Covered Marshmallows with Strawberry Hats Two Servings, Dessert | Gluten-Free, Vegan Ready in: 20 min Ingredients: 6 large marshmallows (I was able …

Black Bean and Avocado Quesadilla

I adapted this recipe from one of my favorite cookbooks, Crazy Sexy Kitchen by Kris Carr. I LOVE this cookbook and highly recommend it if you’re looking for delicious, inventive vegan recipes. Her books are actually the reason I started skewing my diet towards vegan…I had no idea it could be this delicious! Anyway, this recipe is super simple and so, so delicious! I’ve paired it with a romaine salad tossed with my Mexican dressing hack: I stir non-dairy milk with chipotle veganaise. It’s a great cheat for when you need an easy, quick dressing—I use it all the time on taco salads. Enjoy! M Black Bean and Avocado Quesadilla Prep time: 10 min |  Cook and serve time: 10 min | Ready in: 20 min Yields: 2 servings Ingredients: 1 14-ounce can black beans 1 red bell pepper 1 avocado 1/2 jalapeno pepper 1/2 teaspoon salt 1 cup of cilantro 1 lime 2 cups sliced romaine 2 green onions 4 small corn tortillas 2 tablespoons chipotle veganaise + 1 tablespoon non-dairy milk 2 teaspoons olive oil 4 tablespoons crumbled cotija …

Polenta-Parsnip Bites with Savory Walnut Sauce

A few months ago I made a parsnip-based soup, and I’m pretty sure it was the first time I’d ever had a parsnip. To me, they don’t really taste like anything, but I see that as a good thing. It’s always nice to have a vitamin-, mineral-, and nutrient-rich—yet neutral-tasting—veggie that can be used as a base for building a delicious meal. Kinda like having a blank, healthy canvas! I decided to cook and mash it up with some savory ingredients and plop spoonfuls on top of fried polenta—I’d had a thing of polenta in my cupboard for a couple months that I was determined to use it up. I also wanted to use up the silken tofu from the walnut sauce I made recently, so guess what?—These little bites are also drizzled with the sauce. I just can’t get enough of it. I also had some sunchokes hanging out, so threw them in the dish too, and everything turned out awesome. Hope you like it! M Polenta-Parsnip Bites with Savory Walnut Sauce Two Servings | …

Squash-Potato Croquettes with Savory Walnut Sauce

I vamoosed gluten a few years ago, and I’ve been VERY into potatoes ever since. Not like heaping piles of potatoes all the time, but just small amounts worked into meals here and there to give them a little umph and substance when I need a dose of comfort in my food. I try to keep them paired with veggies, so for this meal I’m mixing them with squash and serving them as cooked croquettes over watercress. I’m very happy with how this recipe came out, and the savory walnut sauce kind of puts a twinkle in my eye. So. Good. Hope you like! M Squash-Potato Croquettes on Watercress Two Servings | Vegan, Gluten-Free Prep time: 1 hour |  Cook and serve time: 10 min Ingredients: Croquettes: 2 small yellow squash 1 teaspoon tarragon 1/2 teaspoon salt 1/8 teaspoon of lavender 3 cloves garlic 1/4 cup quinoa 1 tablespoon olive oil 1 bunch watercress 2 medium red potatoes Savory walnut sauce: 1/3 cup non-dairy milk 1/3 cup walnuts 1/4 cup tofu 1/2 teaspoon tarragon 1/4 teaspoon salt 2 cloves …

Fiesta Salad with Avocado-Cilantro Dressing

This is an old standby for me. No cooking needed—just some blending, chopping, and tossing and it’s done! Throw this one together for dinner when it’s too hot to cook, take it to work for an easy lunch, or throw in some chips, guacamole, and margaritas and you’ve got a fiesta! Fiesta Salad with Avocado-Cilantro Dressing Prep time: 15 min  |  Cook and serve time: 10 min | Ready in: 25 min Yields: 2 servings Ingredients: 1 avocado 2 limes 1 tablespoons mayonnaise (or Veganaise) 1/4 teaspoon salt (Milk, if needed to thin dressing) 1/2 cup cilantro, divided 1/2-inch piece jalapeno, seeded 1 head of romaine 1 red bell pepper A few slices of red onions 2-inch piece of cotija cheese 1 14-ounce can black beans Prep: 1. Rinse romaine leaves. 2. Slice red bell pepper. 3. Chop red onions. 4. Juice limes. 5. Place half of avocado, salt, mayo, half of cilantro, and lime juice into a blender and blend until smooth. (Depending on how much juice you get out of your limes, you may …

Shrimp Tostadas

So, this is a little bit about me getting a jump on Cinco de Mayo, a little about me being obsessed with Mexican food, but mostly about the fact that I had some shrimp leftover from yesterday’s scampi—plus those first two things. And it all adds up to tostadas for you. Enjoy! Shrimp Tostadas Two Servings | Gluten-Free, Vegetarian (w/options), Vegan (w/options) Prep time: 30 min  |  Cook and serve time: 15 min Ingredients: Cooking spray 1 small red onion 2 cloves garlic 2 tomatillos (So, I accidentally only put one in the photo—ugh! Okay, I’m over it.) 1 small jalapeno (or 1/2 of a large one) 1 lime, juiced 1/4 teaspoon salt + more, to taste 4 teaspoons olive oil, divided 16-20 shrimp, peeled and deveined (vegetarian option: swap for 1 14-ounce can black beans) 2 bell peppers (any color) 4 corn tortillas 4 tablespoons crumbled cotija cheese (vegan option: omit, and add 1/3 cup cashew cream to cooled tomatillo sauce.) 1/2 cup cilantro 1 avocado Prep: Preheat oven to 425 degrees F. Cut half of the red onions in quarters, …

Vietnamese Noodle Lettuce Wraps

This is a great light, yet filling—and seriously flavorful—meal. I got ambitious and tried my hand at wrapping a couple with rice paper, spring-roll-style. This photo represents my second attempt—not bad, right? It was much easier than I thought, and I’ll definitely be doing more spring rolls throughout the spring and summer. Enjoy! M Vietnamese Noodle Lettuce Wraps Two Servings | Vegan (w/options), Gluten-Free Prep time: 25 min  |  Cook and serve time: 15 min Ingredients: 2 chicken breasts (vegan option: 1/2 cup cashews) 4 cloves garlic 1 cup chopped cilantro 1/2 jalapeno pepper, minced 2 tablespoons brown sugar 1/4 teaspoon salt 1/4 cup fresh lime juice 3 tablespoons vegetarian fish sauce 4 ounces thin dried rice noodles 2 carrots, julienned 1 cucumber, chopped 1/3 cup chopped fresh mint 6 leaves napa cabbage 1/4 cup unsalted peanuts Optional: 1 package of spring roll skins Prep: FOR CHICKEN: Preheat oven to 350 degrees F. In a small baking dish, bake chicken breasts until no longer pink inside, 20 to 25 minutes. Refrigerate to cool, then cube. Mince the …

Sesame Noodles with Teriyaki Chicken or Tofu

The sauce/marinade makes this recipe. I also love this recipe for it’s flexiblity—I’ve substituted bok choy for the snow peas before, and I think it would be great with bell peppers and/or zucchini. And how about edamame instead of tofu or chicken? Lots of delicious ways to go! Two Servings | Vegan (w/options) Prep time: 1 hour, 15 min for chicken; 2 hours for tofu (includes 1 hour marination time) Cook and serve time: 15 minutes   Ingredients: 2 chicken breasts (vegetarian option: 7 ounces of extra-firm tofu) 1 8-ounce package of soba noodles 1 teaspoon olive oil Cooking spray Teriyaki marinade: 2-1/2 tablespoons soy sauce 2 tablespoons sesame oil 1 teaspoon olive oil 1/4 cup pineapple juice 3 tablespoons rice vinegar 2 tablespoons brown sugar 3 cloves garlic, minced 1 tablespoon ginger, minced Noodle-veggie mix: 1 tablespoon sesame oil 2 cups mushrooms (any type), sliced 1/2 cup snow peas, sliced 1/4 cup basil, coarsely chopped 1/2 cup purple cabbage, sliced Optional garnishes: Diced green onions Sesame seeds Prep: FOR TOFU: Preheat oven to 325 degrees F. Press tofu with paper …