All posts filed under: Two Servings

Avocado-Tomato Salad with Creamy Jalapeno Dressing

I am going out of town this weekend for my 20th high school reunion (WHAT?!?), so I’m trying to use up everything in my fridge for meals this week. I pretty much always have avocado and cilantro, and happened to buy some heirloom tomatos on my last grocery run, so thought I’d do a beefed-up summer salad by adding crispy potato slices and tofu to the mix. I also have some leftover cooked quinoa from yet another serving of the Mexican Yum Stack (if you haven’t tried it yet, you must), so I fried that up to add a little more crunch. This is an easy salad for a lazy summer night. Happy cooking! M Avocado-Tomato Salad with Creamy Jalapeno Dressing Prep time: 10 min  |  Cook and serve time: 15 min | Ready in: 25 min Yields: 2 servings Ingredients: 1/2 cup cashew cream (add milk if needed to reach the right consistency) 1/2 jalapeno pepper 1 tablespoon lime juice 8-ounce block extra firm tofu 2 tomatoes 1 medium red potato 1 avocado 1/4 …

Vegan Espresso Mousse

Would you believe that I came up with this recipe just because I wanted to fill my new cute little espresso mugs with something fun? It’s true. And, I’m always in favor of different ways to enjoy coffee. Why not in a mousse!? This recipe is a base that you can eat on its own (nothin’ wrong with a latte, straight up!), or top it with espresso beverage-inspired goodies. I snapped pics of a few of my favorites below (caramel macchiato-style at right), but dress this mousse up however you like. By the way, this recipe calls for a banana—I suggest using a barely ripe one to avoid too much of a banana flavor. (The espresso is strong enough to hide most of it, so the flavor should be pretty faint to start off with.) Unless you want it to taste banana-y. Then by all means, use a ripe one! If you don’t have an espresso machine to make the shots, you can make extra-strength coffee using whatever brew method you have available. A French press is …

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 | …