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Easy 5 Minute Pizza Sauce

0 · Feb 13, 2019 · Leave a Comment

This Easy 5 Minute Pizza Sauce is filled with flavor using pantry staples you may already have on hand. After making this you’ll say goodbye to pre-made store purchased sauce.

Bowl of homemade pizza sauce with a flatbread pizza in background.

Pizza for dinner or lunch happens at least once a week and sometimes more in my house. But it’s not take-out or store purchased pizza, it’s homemade.

Everyone gets to customize their pizza with their favorite toppings because sometimes we don’t agree. But one thing we do agree on is the kind of pizza sauce we use when making our pizzas.

The sauce has to be thick and smooth so that it can be spread in a thin layer over the crust, not saucy with too much liquid.

Very close-up overhead shot of Easy 5-Minute Pizza Sauce in a bowl.

This sauce is so easy to make all you need is a food processor, blender, or you can make it the old fashion way, mix it by hand. It’s ready in five minutes. If you like your pizza sauce saucy you can add some tomato sauce to your recipe and combine until the sauce is the desired consistency.

Not only is it easy, it’s delicious and can be customized with spices or flavors you prefer. For example if you like spice add in some red pepper flakes or sriracha.

Now let’s talk about crust. I like making my own dough but sometimes I take a shortcut and buy dough from Trader Joe’s or Whole Foods. For a quick shortcut I use packaged flatbread, like Nann.

Homemade pizza dough with a white towel draped over half and nann flatbread,
Overhead shot of Easy 5-Minute Pizza Sauce spread on flatbread with small individual bowls of pizza sauce, black olives, shredded cheese, and red onions to the left of the flatbread.

Once you have the sauce and the dough all you’ll need is your favorite toppings.

Bowl of Easy 5-Minute Pizza Sauce with a flatbread pizza and a bowl of black olives in background.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

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Bowl of homemade pizza sauce with a flatbread pizza in background.

Easy 5 Minute Pizza Sauce


  • Author: Celeste
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Description

This Easy 5 Minute Pizza Sauce is filled with flavor using pantry staples you may already have on hand. After making this you’ll say goodbye to pre-made store purchased sauce.


Ingredients

1 12oz. can of tomato paste

1/3 cup tomato sauce

3 cloves garlic, finely minced

1 teaspoon oregano

1 teaspoon  herb de Provence

¼ teaspoon of sea salt

1 tablespoon extra virgin olive oil

1 tablespoon coconut sugar(optional)

 

 


Instructions

Place all ingredients into food processor, blender or medium mixing bowl, mix until well combined.

Taste and adjust seasoning as needed. If a thinner sauce is desired add more tomato sauce.

 

Store sauce in an airtight container in the fridge.

.

Notes

This sauce can be frozen in freezer bags for three months. Thaw in the fridge overnight when ready to use.

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

If you like this recipe you may want to try these recipes. I

  • Fire Roasted 20-Minute Pasta Sauce
  • Bowl of Vegan Pesto
    Vegan Pesto

Clean Eating, Sauces, vegan, Vegetarian 5-minute, easy, flatbreads, pizza

Coconut Cashew Chocolate Cups & Bars

1 · Feb 6, 2019 · Leave a Comment

Sweet and delicious date-nut mixture covered in dark chocolate sprinkled with dried coconut flakes. Satisfy your sweet craving with this healthier sweet treat free of gluten and refined sugar.

Angled shot of Coconut Cashew Chocolate Cups and a stack of Bars.

I have a serious sweet tooth but I try to avoid overly processed sugar, that’s why dates are one of my go-to sweeteners.

Dates are amazingly sweet and filled with nutrients.

Dates provide 2.5g of protein, 77.5g of carbohydrates, 7.5g of fiber, 50mg calcium, and 600mg of potassium, which is three times the amount of potassium in bananas.

Isn’t it nice when something so good can be good for you.

Sometimes for an afternoon or after workout snack I blend together a few dates, cashews or almonds, nut butter and dried coconut flakes, shape small amounts into balls or squares and store in my fridge.

A few weeks ago I decided to add some dark chocolate to the mix. What a wonderful combination of delicious flavors.

I made a batch using mini muffin cupcake liners, but if you like you can use regular cupcake liners or make in a pan and cut them into squares.

When you’re craving something sweet why not make this healthier sweet treat. These would make a great gift for someone on Valentines Day.

If you like this try some of these other delicious sweet treats. Chili Chocolate Bark, Chocolate Hazelnut Hearts, and Chocolate Covered Nut Butter Stuffed Dates.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

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Coconut Cashew Chocolate Cups & Bars


  • Author: Celeste
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Description

Sweet and delicious date-nut mixture covered in dark chocolate sprinkled with dried coconut flakes. Satisfy your sweet craving with this healthier sweet treat free of gluten and refined sugar.


Ingredients

1 cup cashews or almonds

1 ½ cups pitted dates

⅓ cup cashew or almond nut butter

½ teaspoon vanilla

¼ teaspoon sea salt

½ cup dried coconut flakes, plus 3 tablespoons for sprinkling

2 cups chopped dark chocolate

1 tablespoon coconut oil

 


Instructions

Place cashews in food processor and process 5 to 7 seconds. Add dates, nut butter, vanilla, and salt to processor and process until the mix starts to come together.

Add coconut flakes and pulse to combine.(about 5 to 8 seconds more). Mixture should be moist and stick together. If it’s to dry add in more nut butter or water and pulse. If it’s too moist add in more coconut flakes. Cover mixture and set aside.

Bring a small pot of water to a simmering boil, place a metal or glass bowl over the top of a pot and place the chopped chocolate and coconut oil in the bowl, stir gently until completely melted and smooth, remove from heat and allow chocolate to cool slightly about 5 minutes.

Line a muffin pan or baking pan with mini cupcake liners. Add 1 tablespoon of chocolate to each liner, set in fridge or freezer to chill for 8 to 10 minutes.

Once the chocolate has firmed add slightly more than a heaping teaspoon of the date mixture on top of chocolate. Spoon another tablespoon of chocolate over the date mixture and sprinkle some flaked coconut on top. Place back in the fridge or freezer and allow to chill until firm.

If you prefer you can make bars instead. Line a 9×9 baking dish with parchment paper leaving a two inch overhang on opposite sides.

Pour half of the chocolate in the pan, spread to cover the bottom. Place in fridge or freezer to firm the chocolate. When firm place date mixture on top of chocolate, use the back of spoon or fingers to press date mixture evenly over the chocolate. Pour remaining chocolate over date mixture and spread evenly. Sprinkle with coconut and place in fridge or freezer to firm.

When ready, use parchment overhang to lift from pan. Slice into squares.

 

Store and enjoy straight from the fridge or room temperature.

Notes

Can be stored in the freezer up to a month.

Another option is to sprinkle with coarse sea salt.

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Angled shot of Coconut Cashew Chocolate Cups and a stack of Bars.

Clean Eating, Healthy Treats, Snacks, Sweet Treats, vegan cashews, coconut, dates, gluten-free sweet treats, refined sugar free, Vegan

Easy Vegan Tempeh Pho

0 · Jan 28, 2019 · Leave a Comment

Easy Vegan Tempeh Pho is filled with aromatic vegetable broth bursting with flavor ladled over tender rice noodles, topped with pan-fried tempeh and a mixture of mushrooms and sliced Brussels sprouts seasoned with Hoisin sauce. So easy to make!

What is Pho?

Pho is a Vietnamese soup consisting of broth, rice noodles a few herbs, and meat, primarily made with either beef or chicken. It’s a popular street food in Vietnam and the specialty of a number of restaurant.

Traditionally Pho recipes start with a broth seasoned with spices like cinnamon, star anise, cloves, ginger and fish sauce. Thin strips of beef or chicken are also used as the star of the soups

Ginger, cinnamon sticks, garlic, jalapeno, scallions and red chile sauce on wood cutting board.

Another important ingredient for Pho is rice noodles. They can be purchased fresh or dried. Thai Kitchen Brown Rice Noodles is one of my favorites, because it has 4 individually wrapped packets, so convienant for work a lunch.

Below are some popular ingredients used in traditional Pho recipes.

Spices

Typical spices used in Pho are warm and sweet and add so much dimension to the broth.

Cinnamon

Clove

Star anise

Chinese black cardamom

Coriander seeds

Fennel seeds

Pepper

Aromatics

Ginger

Shallots and onions

Scallions

Seasonings

Soy sauce

Maggi seasoning sauce (great for meatless Pho)

Nutritional yeast

Liquid Aminos (vegan option for soy sauce)

Tamari sauce (vegan option for soy sauce)

Herbs

Mint

Basil

Thai basil

Cilantro

Popular add in ingredients or garnishes

Chiles

Chile sauce

Bean sprouts

Hoisin

Jalapeño

Lime wedges

Experiment  with some of the basics, have fun and be creative with your Pho.

In this vegan version I replaced the beef with sautéed tempeh and mushrooms and I used Braggs instead of fish sauce. Because I like spice I included a bit of red chili sauce in my broth. I’m not a fan of star anise, so  I omitted it in my recipe. But If you like it you can include one whole star anise in our broth.

For added texture I included sliced Brussels sprouts to the sautéed mushrooms. And because I love hoisin sauce I added some to this recipe.

While the broth is simmering prepare noodles and slice tempeh, mushrooms and Brussels sprouts for sautéing.

Once the broth is made everything else comes together fairly quickly. And by the way, you can make the broth and freeze for future use.

Ovehead angled shot of Easy Vegan Tempeh Pho

If you like this recipe here are some others you might like. Check them out. Sesame and Ginger Soba Noodle Soup, Spicy Ramen Vegetable Stir-Fry, Spicy Teriyaki Ramen with Sriracha.  

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

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Easy Vegan Tempeh Pho


  • Author: Celeste
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Description

Aromatic vegetable broth bursting with flavor ladled over tender rice noodles, topped with pan-fried tempeh and a mixture of mushrooms and sliced Brussels sprouts seasoned with Hoisin sauce. So easy to make!


Ingredients

1 stick cinnamon

3 whole cloves

½ inch fresh ginger

3 cloves of garlic, smashed

2 stems of scallions, white portion

4 cups vegetable broth

2 tablespoons Braggs

1 tablespoon maple syrup

½ teaspoon red chile sauce

salt to taste

8 oz. box of brown rice noodles

1 8 oz. packet tempeh

8 oz. package of baby bella mushrooms

16 oz. bag of fresh Brussels sprouts

1 tablespoon Hoisin sauce

 


Instructions

In a 3 or 4 quart pot, toast the cinnamon, cloves over medium heat until fragrant, include star anise if you’re using it. Add ginger, garlic, and scallions to pot, stir 30 to 40 seconds. Pour in broth, Braggs, syrup, and red chili sauce. Bring to a boil then lower heat and simmer for 30 minutes.

While broth simmers, soak the rice noodles in hot water until noodles are tender yet firm. Drain, rinse and set aside.

Prepare tempeh. Cut in half lengthwise and then into ½ inch pieces.

Heat a large skillet over medium heat. Once hot, drizzle in olive oil. Sauté tempeh for 3-4 minutes, turning on each side until browned. Remove from pan and set aside.

In the same skillet sauté mushrooms for one minute, adding more oil or water if needed.

 

Toss in Brussels sprouts and sauté 30 to 40 seconds. Add hoisin sauce to skillet, tossing to coat, sauté 30 seconds more, then remove skillet from heat.

Once broth is done, strain out the spices, ginger, garlic, and scallions by pouring through a fine colander or metal sieve. Pour back into pot, taste and season as needed and keep warm.

Place prepared noodles in bowls. Ladle broth over noodles and add mushrooms, Brussels sprouts, and tempeh to bowl. Garnish and serve immediately.

Notes

Broth can be made and frozen for future use.

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Ovehead angled shot of Easy Vegan Tempeh Pho Soup in a blue and white bowl with chopsticks.

Clean Eating, Soups, vegan easy, Pho, soup, tempeh, Vegan

Roasted Butternut Grain Bowl

0 · Jan 20, 2019 · Leave a Comment

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Roasted Butternut Grain Bowl filled with aromatic roasted butternut squash, fiber packed grains, spicy arugula, all topped off with sweet, tart cranberries and crunchy pepitas. Such an easy and healthy lunch or dinner.

Are you ready for another simple and delicious meal that comes together in 30 minutes or less? I certainly hope so, because this veggie grain bowl is sure to please. Packed with so much healthy goodness.

This recipe came to me as I was roasting the veggies. I had intended to make a blended soup with the roasted butternut and veggies, but after roasting everything looked and smelled so delicious I decided that tossing them with grains and greens would be better.

I came across these convenient grain and lentil packs at Whole Foods, I keep them on hand for quick and easy meals or on-the-go meals, when I don’t have time to cook the grain myself. I like that the ingredients are just grains, lentils, olive oil and sea salt.

When everything is ready just serve it all up with a drizzle of the world’s simplest dressing, extra virgin olive oil and fresh lemon juice.

Perfect weeknight or on-the-go weekend meal.

If you want use sweet potatoes instead of squash and quinoa in place of the grains.

If you like this recipe here are some others you might like. Check them out. Vegan Teriyaki Tofu Stir-Fry, Asian Wheat Berry Salad, Super Easy Hoisin Tofu, Spicy Ramen Vegetable Stir-Fry and Sofritas Bowl – Vegan or Vegetarian.

If you try this recipe, let me know! Rate it, leave a comment and tag me with @thewholeserving on Instagram! I always love seeing what you are creating!

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Overhead-shot-of-Roasted-Butternut-Grain-Bowl

Roasted Butternut Grain Bowl


  • Author: Celeste
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Description

Roasted Butternut Grain Bowl filled with aromatic roasted butternut squash, fiber-packed grains, spicy arugula, all topped off with sweet, tart cranberries and crunchy pepitas. Such an easy and healthy lunch or dinner.


Ingredients

1 medium onion, diced

2 celery stalks, diced

1 butternut squash, peeled and diced

1 tablespoon olive oil

salt and pepper to taste

½ teaspoon ground cardamom

1 teaspoon ground turmeric

1 teaspoon garlic powder

2 grain pouches or ½ cup cooked grain of your choice

⅓ cup pepitas

½ cup dried cranberries

arugula

Dressing

¼ cup extra virgin olive oil

juice from one large lemon

 

 

 

 


Instructions

Preheat oven to 400 degrees.

Prepare farro or grain of your choice according to package directions. Or you can use 2 pre-cooked grain pouches.

Toss together onions, celery, and butternut in a large bowl. Drizzle with olive oil and all of the seasonings, toss to coat. Transfer veggies to a shallow baking pan. Roast until browned and tender, about 20 to 25 minutes, or until butternut is fork tender. Tossing occasionally.

While veggies are roasting toast pepitas and make the dressing.

Place a frying pan over medium-high heat. Add pepitas to the pan. Give the pan a shake every so often as the pepitas toast. Warning some may pop. When pepitas are golden brown remove from pan and allow to cool.

For dressing whisk olive oil and lemon juice together, season with salt and pepper.

For serving divide grains between bowls, top with handfuls of arugula and sprinkle with toasted pepitas and dried cranberries. Serve with dressing.

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

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Clean Eating, Salads, vegan, Vegetarian arugula, butternut squash, clean eating, salad, vegan salads

Vegan Eggplant Mushroom Bolognese with Casarecce

0 · Aug 12, 2018 · 16 Comments

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Vegan Eggplant Mushroom Bolognese with Casarecce, a healthy, hearty and bold with flavor pasta dish. Perfect for a busy weeknight dinner.

Overhead shot of Vegan Eggplant Mushroom Bolognese tossed with Casarecce on a blue plate with a glass of red wine.

Bolognese sauce over spaghetti was once one of my favorite meals and it was always better the second day. When I stopped eating meat I had to find other ways to bulk up my pasta sauce.

Adding chunky veggies is a great way to add bulk, however, I’m not a big fan of chunky veggies in my sauce. I prefer to add hearty veggies in smaller pieces, and as the sauce simmers everything marries together into a bold and delicious sauce that pairs well with most medium to large pasta. The combo of eggplant, mushrooms, and carrots add bulk and nutritious goodness to this vegan bolognese.

I don’t use eggplant as often as I should, but I’m starting to include it where and when I can, it’s loaded with benefits.

Some health benefits of eggplant

  • Rich in vitamins and minerals
  • High in antioxidants
  • May help lower cholesterol
  • Because of its fiber can help lower blood sugar
  • low in calories

Quick Tip: For the carrots, I started with shredded carrots to make the chopping easier.

Diced eggplant, mushrooms, carrots

Sauteed shallots and carrots and diced eggplant in saute pan.

Eggplant and mushroom in saute pan with tomato sauce on top.

Mushrooms are a natural for adding bulk, along with the added carrots, eggplant, and simmering this sauce thickens to perfection.

Simmering Vegan Eggplant Mushroom Sauce in saute pan.

Bolognese is the most commonly paired with spaghetti noodles, and it’s great, but sometimes I like using casarecce pasta noodles. Casarecce pasta is shaped into a narrow, twisted and rolled tube. This means there is more surface area for the sauce to adhere to and it holds up very well with chunky, hearty sauces.

Uncooked casarecce pasta noodles

Blue plate filled with Vegan Eggplant Mushroom Bolognese Sauce tossed with Casarecce pasta.

Close-up of blue plate filled with Vegan Eggplant Mushroom Bolognese Sauce tossed with Casarecce pasta.

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Vegan Eggplant Mushroom Bolognese with Casarecce


★★★★★

5 from 9 reviews

  • Author: Celeste
  • Prep Time: 10
  • Cook Time: 45
  • Total Time: 55 minutes
  • Yield: About 10 cups
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Description

Vegan Eggplant Mushroom Bolognese with Casarecce, a healthy, hearty and bold with flavor pasta dish. Perfect for a busy weeknight dinner.


Ingredients

1 lb. bag casarecce pasta

1 to 2 tablespoons extra virgin olive oil

1 medium shallot, cut in half and sliced

½ cup finely chopped carrots

1 medium eggplant, cut into ¼ dice

1 lb. cremini mushrooms, sliced

½ teaspoon, finely ground Himalayan sea salt

½ teaspoon, finely ground peppercorn blend

3 cloves garlic, finely minced

1 28oz. can of crushed or diced tomatoes in sauce

2 tablespoons tomato paste

1 ½ teaspoon smoked paprika

2 teaspoons Herb de Provence

1 tablespoon turbinado sugar

¼ or ½ teaspoon red pepper flakes (optional)

3 tablespoons chopped flat leaf parsley


Instructions

In a pot of salted boiling water cook casarecce until al dente. Drain, reserving 1 cup of the pasta water. Place pasta back into the pot, toss with a drizzle of oil, cover and set aside.

In a large nonstick skillet heat 1 tablespoon of the oil, add the shallots and carrots and sauté over medium heat until it starts to soften, about 5 minutes.

Add eggplant to skillet and continue to sauté until eggplant starts to soften.

Stir in the sliced mushrooms and remaining oil if needed. And season with salt and pepper, continue to cook stirring occasionally for another 6 to 7 minutes, mushrooms should be softened.

Add garlic, tomatoes, tomato paste, paprika, herb de Provence, and sugar, stir to combine. Reduce heat to medium-low, cover and simmer, stirring occasionally, until sauce thickens, about 30 minutes. If the sauce is too dry add some of the reserved pasta water.

Add cooked pasta,1 tablespoon of the parsley and red pepper flakes to the sauce, stir to combine. Taste add salt and pepper if needed. Plate sprinkle with more parsley and serve.

Notes

Store any leftovers in an airtight container in your fridge.

Nutrition

  • Serving Size: 1 1/3 cup
  • Calories: 386
  • Sugar: 12
  • Sodium: 369
  • Fat: 4
  • Saturated Fat: 1
  • Unsaturated Fat: 1
  • Trans Fat: 0
  • Carbohydrates: 79
  • Fiber: 8
  • Protein: 13
  • Cholesterol: 0

Keywords: Vegan Eggplant Mushroom Bolognese with Casarecce

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Overhead shot of Vegan Eggplant Mushroom Bolognese tossed with Casarecce on a blue plate with a glass of red wine.

If you like this you may like this Fire Roasted 20-Minute Pasta Sauce.Thick, rich and full of flavor, this Fire Roasted 20-Minute Pasta Sauce will have you giving up your store purchased sauce. Serve it with your favorite pasta, or use it as a pizza sauce.

Sauces, vegan casarecce, mushroom pasta sauce, mushrooms, pasta, pasta sauce, Vegan, vegan bolognese, veggie sauce

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw

0 · Aug 2, 2018 · Leave a Comment

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw – Spicy sweet potatoes, smooth creamy avocados, and crisp cucumber slaw, these pitas are filled with a medley of wonderful flavors.

Pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with half of an avocado slice and sandwich spread in background.

Growing up whenever we had sweet potatoes, I thought it was pretty special. They were always baked and served with a dollop of butter and a sprinkling of brown sugar.

Looking back at it I think sweet potatoes were used more for making desserts like pies and soufflés. When it came to preparing everyday meals it was the forgotten potato.

Well, all of that has changed, sweet potatoes are no longer the forgotten potato, I enjoy incorporating sweet potatoes into my savory recipes.

pan of roasted sweet potato rounds and bowl of cucumbers and shredded cabbage sprinkled with dill.

Slices of pita bread on blue napkin with knife in background.

Sweet Potato Benefits

If you’re avoiding sweet potatoes, maybe it’s time to look at some of the health benefits of Sweet Potatoes.

Some of the benefits are:

  • High in fiber
  • High in antioxidants
  • Stabilizes blood sugar
  • Helps in boosting immunity
  • Promotes vision health
  • Aids in weight loss because they’re nutrient-dense

Another plus for sweet potatoes is that they’re easy to prepare and there’s an abundance of ways to incorporate them into recipes.

For this recipe,

you peel

you slice

you roast

you eat

While the potatoes are roasting you make the cucumber slaw and sauce.

Overhead shot of vegan harissa mayo sauce

Close-up of pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with sandwich spread in background.

 

I’ve come a long way from the days of eating sweet potatoes only as a dessert.

 

Close-up of pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with half of an avocado slice and sandwich spread in background.

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw Recipe

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Spicy roasted sweet potatoes, cucumber slaw, and avocado slices inside pita pocket.

Spicy Vegan Sweet Potato Pitas with Cucumber Slaw


  • Author: Celeste
  • Prep Time: 12
  • Cook Time: 20
  • Total Time: 32 minutes
  • Yield: 4 Pita Pocket Sandwiches
  • Category: Vegan
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Description

Spicy Sweet Potato Pitas with Cucumber Slaw – Spicy sweet potatoes, smooth creamy avocados, and crisp cucumber slaw, these pitas are filled with a medley of wonderful flavors.


Ingredients

2 medium sweet potatoes

2 to 3 teaspoons extra virgin olive oil

2 teaspoons harissa paste

salt and pepper

1 medium cucumber

1 quarter of cabbage

1 oz. white wine vinegar, about 2 tablespoons

1 tablespoon fresh chopped dill

2 teaspoons olive oil

salt and pepper to taste

2 whole wheat pitas

¼ cup vegan mayo

2 cloves of garlic

2 teaspoons or more to your taste harissa paste

1 avocado


Instructions

Preheat oven to 375 degrees.

Peel and slice potatoes into ¼ inch rounds.

Place potatoes in a medium bowl, drizzle with 2 to 3 teaspoons of extra virgin olive oil, add 2 teaspoons of harissa paste and sprinkle with ¼ teaspoon of salt, toss to coat.

Transfer potatoes to a shallow baking pan. arrange in a single layer. Roast until tender, about 15 to 20 minutes. Flip halfway through roasting.

While potatoes are roasting prepare cucumber slaw. Using a mandoline or knife, slice cucumber lengthwise, then in halves, transfer cucumber to a large bowl. Thinly slice the cabbage and add to bowl with cucumbers. Add vinegar, dill, oil, and pinch of salt and pepper. Toss, taste and adjust seasoning as needed to your taste. Cover and set aside.

Cut pitas in half, place on shallow baking pan and place in oven. Toast until warmed.

While pitas are toasting, make the sauce, in a small bowl mix together the vegan mayo, garlic, harissa paste, and lemon juice, stir until well combined. Cut, pit and slice avocado, drizzle with some of the lemon juice to prevent browning.

When ready to serve, spread some of the sauce inside pita pockets, stuff pitas with slaw, sweet potatoes, and avocado slices.

Notes

If you don’t have fresh dill you can use dried.

Store any leftovers in an airtight container in the fridge.

Nutrition

  • Serving Size: 1 Pita Pocket Sandwich
  • Calories: 435
  • Sugar: 6.4
  • Sodium: 654
  • Fat: 27
  • Saturated Fat: 3.8
  • Unsaturated Fat: 4.6
  • Trans Fat: 0
  • Carbohydrates: 40.9
  • Fiber: 7.9
  • Protein: 7.9
  • Cholesterol: 0

Keywords: vegan sweet potato pitas slaw

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Pita pocket stuffed with spicy roasted sweet potato slices, cucumber slaw and avocado slices, with half of an avocado slice and sandwich spread in background.


vegan, Vegetarian cucumber slaw, dill, easy dinner, easy meal, easy vegan meal, harissa, pita bread, pita pocket, salad, sandwich, sandwich meal, slaw, sweet potatp, Vegan

Moroccan Inspired Chickpea Tartine with Spinach and Chard

0 · Jul 3, 2018 · 13 Comments

This Moroccan Inspired Chickpea Tartine with Spinach and Chard is a simple easy and delicious meal. Crisp garlic toast topped with sautéed greens and chickpeas seasoned with a Moroccan inspired spice blend.

Garlic toast with Moroccan inspired spiced chickpeas on a plate.

If you were to look through my pantry you are sure to find several cans of chickpeas or dried chickpeas. They come in handy when I’m in need of a quick meal or snack. When I’m in the mood for a slow cooked meal, I prepare dried chickpeas in my instant pot to use in soups or stews. It’s amazing how many ways chickpeas can be used to create delicious and relatively healthy meals.

cooked chickpeas scattered on a white table.

Some facts about chickpeas

  • Chickpeas are also known as garbanzo beans.
  • They’re a good source of protein and fiber.
  • Chickpeas are gluten-free
  • Chickpeas are high in potassium
  • There are 269 calories, 4.25 grams fat, 44.97 carbs, and 14.53 grams of protein in 1 cup of cooked chickpeas

Lately, we’ve been roasting chickpeas to have on hand for a quick snack or to throw on a salad for some added protein.  This recipe uses chickpeas as a tartine topper.

close-up shot of ciabatta garlic toast with spinach, chard and chickpeas on top, with a glass of wine in background.

What is a Tartine?

French in origin and pronounced tärˈtēn.

A slice of bread with sweet or savory spreadable toppings, such as jams, honey, creams and sauces. Basically a fancy name for open-faced sandwich.

close-up shot of ciabatta garlic toast with spinach, chard and chickpeas on top.

This recipe is a variation of a true Tartine because the toppings aren’t super spreadable. However, if you want you can blend the chickpea topping into a spread. I kept it unblended for a heartier taste.

This recipe comes together fast! The greens are sauteed and set aside and kept warm. The same pan is used to prepare the chickpeas, makes for an easy clean-up.

Spinach and chard in saute pan with wooden spoon on the side.

Chickpeas in saute pan, seasoned with Moroccan inspired spice blend.

Moroccan Inspired Chickpea Tartine with Spinach and Chard Recip

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Moroccan Inspired Chickpea Tartine with Spinach and Chard


★★★★★

5 from 8 reviews

  • Author: Celeste @The Whole Serving
  • Prep Time: 5 min
  • Cook Time: 15
  • Total Time: 20 minutes
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Description

Crisp garlic toast topped with sautéed greens and chickpeas seasoned with a Moroccan inspired spice blend.


Ingredients

3 cloves garlic, minced

1 tablespoon extra virgin olive oil

2 ciabatta rolls (or you can use flatbread)

2 cups chopped spinach

2 cups chopped chard

½ medium onion. sliced

1 15 oz. can chickpeas, rinsed and drained

1 15 oz. can diced fire-roasted tomatoes

salt and pepper to taste

spice blend of 1 teaspoon each of dried coriander, allspice, cumin, and cinnamon

¼ cup coarsely chopped walnuts


Instructions

Preheat oven to 350 degrees.

In a small bowl, combine the minced garlic and olive oil, season with salt and pepper.

Slice ciabatta rolls in half horizontally and cut the halves in half on the diagonal.

Place cut bread on a shallow baking pan, cut side up. Brush bread with garlic mixture and toast in oven until it starts to brown, about 7 to 9 minutes.

While the bread toasts, heat 1 tablespoon of olive oils in a large skillet over medium-high heat. When hot, but not smoking.

Add combine spinach and chard, add to skillet, sauté until it starts to soften about 3 to 4 minutes and season with salt and pepper. Transfer to a medium bowl, cover to keep warm, set aside.

In the same skillet heat 3 teaspoons of olive oil until hot, add onions and sauté until it starts to soften, 2 to 3 minutes. Stir in spice blend and continue to sauté until fragrant, about 1 minute. If it seems to dry add water 1 tablespoon at a time until it reaches the desired consistency.

Add chickpeas and tomatoes to the skillet, stir to combine. Sauté, stirring occasionally, until warmed through and sauce is thickened slightly. If mixture seems too dry add a bit of warm water to skillet, about 2 to 3 minutes. Remove from heat and season to taste with salt and pepper.

To serve place toast on plates and top with spinach/chard mixture and chickpea mixture on top. Garnish with walnuts and serve.

Notes

You can adjust spices in spice blend to suit your taste.

For a vegetarian version sprinkle with Parmesan. 

Keywords: Moroccan Inspired Chickpea Tartine

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

close-up shot of ciabatta garlic toast with spinach, chard and chickpeas on top.

Ciabatta garlic toast with sauteed greens and chickpeas on top with a glass of wine in the background.

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Sandwiches, vegan, Vegetarian chard, easy dinners, moroccan, moroccan spice, simple meals, spice, spinach, tartine, Vegan, vegetarian

Harissa Spiced Grilled Veggie Kabob Recipe

0 · Jun 23, 2018 · Leave a Comment

Harissa Spiced Grilled Veggie Kabob Recipe, it’s the perfect summer side or main dish.

Overhead shot of Harissa Spiced Grilled Veggie Kabobs and corn over bed of couscous.

Today I’ve got a hot one for you, it’s a Harissa Spiced Grilled Veggie Kabob recipe. With grilling season in full swing and the weather heating up I’ve been using my outdoor grill more often. Much better to keep the heat outdoors or in my food and not in my kitchen.

Veggie kabobs and corn on the grill.

I’m guest posting today over at Kathy Hester’s site, Healthy Slow Cooking.

Kathy is an awesome vegan food blogger, her recipes have been featured in The Washington Post, The Oregonian and Yoga Journal and on the websites of Whole Foods and The Kitchn.

She is also the author of The Great Vegan Bean Book, The Vegan Slow Cooker, The Ultimate Vegan Cookbook for Your Instant Pot and several others.

Kathy recently created a course to help you get started using your Instant Pot with confidence. You should check it out if you’re like me, you have an instant pot but not sure what to do.

Now head on over to Kathy’s and get the recipe for this tasty Harissa Grilled Veggie Kabobs with Corn over Couscous. You may also want to check out the grilling chart below by Jack Thompson from BroBbq.com

Platter of grilled veggie kabobs, corn over couscous.

 

 

Griling Times and Temperatures Chart

vegan, Vegetables, Vegetarian cookouts, grilled veggies, grilling, kabobs, outdoor entertaining, Vegan, vegetarian, veggie kabobs

Vegan Pesto

0 · May 31, 2018 · 17 Comments

You’ll love this updated version of my Vegan Pesto. The addition of fresh lemon juice makes it bright bold and full of flavor, make it in under ten minutes, that’s including prep time.

Over head shot of Vegan Pesto in white bowl.

I’m a full-time vegetarian and sometimes I like to go vegan, and that’s easy when the recipe is this quick and easy.  I’m growing some beautiful basil and thought I would use it to make a vegan version of basil pesto because I’m trying to reduce dairy.

Basil-Plant

I’m guessing you want to know what I used to replace the Parmesan, I used nutritional yeast. Nutritional yeast has such a bold nutty flavor and it rocks this recipe.

Bottle of olive oil, fresh basil, pine nuts, garlic cloves, and nutritional yeast.Vegan pesto ingredients in food processor.

Everything goes into the food processor and you blend until smooth.

 

Blended vegan pesto in food processor.

Bowl of Vegan Pesto

This Vegan Pesto is a staple in my home, it’s nice to have on hand, it can be used so many ways….

on sandwiches

veggies

tofu

beans

and my all-time favorite pasta!

Plate of pasta tossed with Vegan Pesto with tomatoes on top.

 

Print

Vegan Pesto


★★★★★

5 from 4 reviews

  • Author: Celeste Meredith
  • Prep Time: 8 min
  • Total Time: 8 min
  • Yield: about 1 cup
Print Recipe
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Ingredients

  • 1/2 cup pine nuts
  • 4 cloves of garlic
  • 4 cups lightly packed basil leaves
  • 1/2 cup nutritional yeast
  • juice from half a lemon
  • 1/2 cup extra-virgin olive oil
  • sea salt and cracked black pepper to taste

Instructions

  1. Clean and spin basil leaves in a salad spinner or pat dry with paper towel.
  2. Place pine nuts, garlic, basil, nutritional yeast, and lemon juice in the food processor.
  3. Process while slowly pouring olive oil through the feed tube.
  4. Process until mixture is pureed, scraping down sides as needed.
  5. Transfer mixture to a bowl and season to taste with sea salt and pepper.
  6. Use right away or store in refrigerator or spoon into an ice tray and freeze for up to 3 months.

Notes

Pine nuts were used, but if you need to make a nut free version hemp seed is the perfect substitute. 

Nutrition

  • Serving Size: 1 Tablespoon
  • Calories: 101
  • Sugar: 0.3
  • Sodium: 0.4
  • Fat: 9.9
  • Saturated Fat: 1.2
  • Unsaturated Fat: 5.8
  • Trans Fat: 0
  • Carbohydrates: 2.3
  • Fiber: 0.8
  • Protein: 2.2
  • Cholesterol: 0

Keywords: Vegan Pesto

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

vegan basil, blended sauce, pasta, pesto, Vegan, vegan pesto

10 Meatless Recipes Perfect For Summer Gatherings

0 · May 24, 2018 · 25 Comments

10 meatless recipes perfect for summer gatherings

Are you ready for Memorial Day weekend?

It’s the official start of summer and there’s sure to be lots of gatherings with family and friends sharing good food and drinks as we pay respect to those that have served our country. If you are vegetarian, vegan, or need recipes for meatless eaters in your group I’ve put together 10 Meatless Recipe Perfect for Summer Gatherings.

Black bean burger with spicy slaw.

Black Bean Farro Burger – Simply delicious and full of flavor, you have to give this Black Bean Farro Burger a try, and serve it with this super tasty Spicy Slaw.

 

Thick, tangy and sweet with a little bit of smoky is the best way to describe this Homemade Vegan Barbeque Sauce, and just in time for the upcoming grilling season.

Homemade Vegan Barbeque Sauce – Thick, tangy and sweet with a little bit of smoky is the best way to describe this Homemade Vegan Barbeque Sauce and just in time for the upcoming grilling season.

 

Plate of Yukon Kale Potato Salad with bowl of salad in the back ground.

Yukon Kale Potato Salad – Yukon Kale Potato Salad-Sweet golden potatoes and chopped kale tossed together in a creamy dressing, garnished with a sprinkling of coconut bacon. A delicious twist to a traditional summer side for the vegetarians or vegans in the crowd.

 

Overhead shot bowl of Strawberry Blueberry and star shape Jicama in a bowl.

Strawberry Blueberry Jicama Salad – Sweet juicy strawberries, plump blueberries, and crisp jicama, together they make the perfect patriotic salad. This Strawberry, Blueberry, Jicama Salad is easy and deliciously healthy.

Raspberry, blueberry and spinach salad in a bowl.

 

Red White and Blue Salad with Poppy Seed Dressing – Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.

 

Bowl of watermelon blueberry salad with glaze.

Watermelon Blueberry Salad – Sweet juicy watermelon and plump blueberries drizzled with lime, agave and topped off with mint.

 

Strawberry basil farro salad on plate.

Strawberry Basil Farro Salad – The tender bite of Farro, the sweetness of Strawberries and the earthiness of fresh basil makes this Strawberry Basil Farro Salad the perfect combination of sweet and savory.

 

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce.

Blueberry Raspberry & Apple Tart – Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture, and flavor. Perfect for summer holiday gatherings.

 

Whipped Aquafaba over raspberries and blackberries.

Amazing Whipped Aquafaba – Smooth creamy and a magical wonder, who knew liquid from chickpeas could be so fabulous.

 

Slices of watermelon drizzled with blueberry glaze.

Blueberry Glazed Watermelon – This Blueberry Glazed Watermelon is a perfect way to enjoy the fruits of summer.

Have a safe and tasty Memorial Day weekend!

If you try any of these recipes tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Salads, Sweet Treats, vegan, Vegetarian aquafaba, barbeque sauce, blueberries, fresh fruit, potato salad, salads, strawberries, summer foods, tarts, Vegan, vegetarian, veggie burgers, watermelon

Red Chile Sauce AKA Enchilada Sauce-Quick Version

0 · May 2, 2018 · 1 Comment

Packed with bold, spicy flavor, this Red Chile Sauce AKA Enchilada Sauce-Quick Version will have you ditching the canned version for good. Ready in 15 minutes or less.

Plate of tortillas, chilies and a bowl of Red Chile sauce.

Red chile sauce, aka enchilada sauce,  salsa roja, salsa roja para enchiladas or mole rojo is actually chile based. hence the name, red chili sauce. A lot of the grocery store pre-packaged versions end up being more tomato based.

It’s really very easy to make your own by simply reconstituting dried chiles and blending with spices, stock, a seeded tomato and flour for thickening, that’s the longer version because you have to reconstitute the chiles.

This recipe is a super quick version, one you can make when you need to get dinner on the table in a hurry. It comes together in fifteen minutes or less because dried chile powder is used in place of the reconstituted chiles. Most of the ingredients are probably already in your pantry.

In addition to dried chile powder, I also used a can of chipotle peppers in adobo sauce.

chopped chipotle peppers and red sauce ingredients in blender

Red chile sauce in blender and red chile sauce in saucepan.

After chopping the chipotle peppers add them along with the seasoning, spices, and stock to the blender and blend until smooth.  It’s then added to a saucepan with a rue and simmered for 10 minutes.

Now it’s ready to be used on enchiladas, burritos or any recipe you choose.

Tip: This sauce freezes well, so make a batch or two and freeze in 1/2 or 1 cup portions in freezer bags or in an ice cube trays to use in smaller amounts.

Red Chilies around a bowl of Red Chile Sauce.

Plant Protein Starter Guide

 

Print

Bowl of Red Chile Sauce.

Chile Sauce AKA Enchilada Sauce-Quick Version


  • Author: Celeste
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 10
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Description

 

Red Chile Sauce AKA Enchilada Sauce-Quick Version. ready in 15 minutes or less. Just blend, cook and done.

 


Ingredients

  • 7oz. can chipotle chilies in Adobe sauce
  • 2 tablespoons chili powder
  • 3 cloves garlic, more if you like
  • 1 tsp cumin powder
  • 1/2 tsp onion powder
  • 1/2 tsp smoked paprika
  • 1/4 tsp cinnamon
  • 1 tsp dried oregano
  • 1 1/2 tsp apple cider vinegar(optional)
  • 2 cups vegetable stock or water
  • 2 tablespoons light olive oil or vegetable oil
  • 2 tablespoons gluten-free flour
  • 1/4 tsp salt to taste

Instructions

Rough chop the chipotle peppers and transfer to blender along with the next 9 ingredients, blend until smooth.

Heat oil in small saucepan over medium heat, whisk in flour, cook 1 to 2 minutes.

Pour blended mixture into a saucepan and whisk until smooth. Reduce heat and simmer 10 minutes until sauce thickens.

 

Notes

Store sauce in an airtight container in the fridge until needed for up to 2 weeks. Sauce can also be bagged and stored in the freezer for 3 months.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 42kcal
  • Sugar: 1g
  • Sodium: 287mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Trans Fat: 0
  • Carbohydrates: 4g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Close-up of Red Chile Sauce in a bowl.

Sauces, vegan, Vegetarian chipotle, enchilada, fast and easy, gluten free, quick, red chile, sauce, tacos

Spicy Teriyaki Ramen with Sriracha

0 · Apr 5, 2018 · 1 Comment

Spicy Teriyaki Ramen with Sriracha – Sautéed veggies, tender buckwheat ramen noodles tossed together in teriyaki sauce and a touch of heat from sriracha makes a quick and easy gluten-free meal.

Above bowl of Spicy Teriyaki Ramen with Sriracha

I find ramen to be a very quick and easy meal to put together, and that’s a good thing after a long day at work. Contrary to the name, buckwheat is not a grain, it’s a gluten-free seed loaded with protein and fiber. It’s also known for its benefits for heart health, diabetes and it may help lower inflammation.

Sliced mushrooms and carrots on End Grain cutting board.

Sauteed broccoli and red bell peppers.

For vegans and vegetarians who don’t eat meat, buckwheat provides some of the essential amino acids that our bodies need and can’t make on its own, animal protein is the major source for these amino acids.

Sliced carrots with peppers in non-stick skillet and veggies tossed with teriyaki sauce in skillet.

Eating buckwheat helps provide meat-free eaters the full range of essential proteins our bodies need. The wonderful thing about buckwheat noodles is it takes very little time to cook, making this a quick and easy meal. 

TIP: To make this meal quicker, pre-cut the veggies.

Spicy Teriyaki Ramen with Sriracha in large bowl.

Plant Protein Starter Guide

Bowl of tasty Spicy Teriyaki Ramen with Sriracha.

Print

Sautéed veggies, tender buckwheat ramen noodles tossed together in teriyaki sauce and a touch of heat from sriracha, makes a quick and easy meal.


  • Author: Celeste
  • Prep Time: 10 minutes
  • Cook Time: 10 minutes
  • Total Time: 20 minutes
  • Yield: 6
Print Recipe
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Description

 


Ingredients

  • 4 oz. ounces mushrooms, about 5 to 6
  • 6 oz. broccoli florets
  • 1 red bell pepper
  • 1 medium carrot
  • 1 tablespoon olive oil
  • 8 oz. Buckwheat ramen noodles
  • 4 oz. teriyaki sauce
  • 2 to 3 cloves garlic, minced
  • 2 tablespoons toasted sesame oil
  • sriracha sauce
  • 1 Scallion, green top sliced for garnish
  • Multicolor sesame seeds

Instructions

Stem mushrooms and cut into strips, about ¼ inch. Discard the stems.

Slice and cut carrots into julienne strips. I like to use a handy-dandy julienne veggie peeler.

Stem, seed, and slice red bell pepper into ¼ inch strips. Halve the strips.

Cut broccoli into bite-sized pieces.

Bring water to a boil in a stock pot and prepare noodles while sautéing veggies. Toss with a bit of oil, set aside and keep warm in a large bowl.

In a large skillet, (I used non-stick), over medium heat add olive oil, mushrooms, and broccoli, sauté until veggies start to become tender, about 2 to 3 minutes. Transfer veggies to a large bowl.

Return skillet to burner, add more oil if needed, sauté red bell peppers 1 to 2 minutes, add carrots to pan and continue to sauté another minute or so. Add peppers and carrots to bowl with mushrooms and broccoli.

Add teriyaki sauce, garlic, sesame oil, and 3 tablespoons of water to skillet, stir to combine. When sauce starts to bubble, add all of the veggies back to skillet. Stir to coat.

Transfer veggies to bowl with pasta and toss together. Season to taste with sriracha.

Serve garnished with sliced scallions sesame seeds.

Notes

 

Nutrition

  • Serving Size: 1 1/2 cup
  • Calories: 264kcal
  • Sugar: 5g
  • Sodium: 1442mg
  • Fat: 14g
  • Saturated Fat: 4g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 2g
  • Protein: 6g
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

 

If you make this recipe or a version of it, take a picture and share with me, I’d love to see or hear about your version of Spicy Teriyaki Ramen with Sriracha.

 

Above bowl of Spicy Teriyaki Ramen with Sriracha

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vegan, Vegetables, Vegetarian buckwheat, dinner, quick and easy, ramen, spicy, stir-fry, teriyaki, Vegan, veggie

10 Tasty Chickpea Recipes Too Good Not To Try

0 · Mar 23, 2018 · 14 Comments

These 10 Tasty Chickpea Recipes loaded with flavor and deliciousness are too good not to try. 

chickpea recipes

Chickpeas or garbanzo beans, no matter what you call them they’re full of protein, fiber, folic acid, and manganese, and they’re a staple in my pantry. I always have some on hand for making quick and easy salads or giving simple recipes a nutritional boost.

These recipes are some of my favorites and they’re quick and easy to make. Give them a try, let me know what you think. Click on the photos to get the recipes.

Pouring sauce over Spicy chickpea burrito bowl salad.
SPICY CHICKPEA BURRITO BOWL

 

Cinnamon toast crunch roasted chickpea snack
CINNAMON TOAST CRUNCH ROASTED CHICKPEAS Recipe and photo: Running to the Kitchen

 

Chopped Kale Salad. It's a perfect stand alone meal or side salad.
CHOPPED KALE SALAD

 

Cranberry chickpea salad sandwich.
CRANBERRY CHICKPEA SALAD SANDWICH

 

Cilantro Chutney with Heirloom tomato salad on a black plate.
CILANTRO CHUTNEY WITH HEIRLOOM TOMATO SALAD

Plant Protein Starter Guide

Lemony eggs in a spinach chickpea nest.
LEMONY EGG-IN-A-SPINACH CHICKPEA NEST Recipe and photo: Kitchen Treaty

 

Ready in under 30-minutes, this Chickpea Chili with DIY Chili Seasoning.
CHICKPEA CHILI WITH DIY CHILI SEASONING

 

Chocolate chickpea truffles
CHOCOLATE CHICKPEA TRUFFLES Recipe and photo: Keepin It Kind

 

Cilantro jalapeno hummus in a bowl.
CILANTRO JALAPENO HUMMUS

 

 Chickpea Jalapeño Salad served on a plate.
CHICKPEA JALAPENO SALAD

If you give one of these 10 Tasty Chickpea Recipes or a version of them a try, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version.

vegan, Vegetarian burrito bowl, chickpea chili, chickpea salad, chickpea snacks, chickpea with eggs, chickpeas, cilantro chutney, cinnamon toast, hummus, jalapeño hummus, jalapeños, kale salad, salad

Roasted Sweet Potato and Farro Tacos

0 · Mar 13, 2018 · Leave a Comment

Roasted Sweet Potato and Farro Tacos – Roasted sweet potatoes paired with farro, served with your favorite toppings and sauce, wrapped up in a corn tortilla. Perfect for Taco Tuesday, Cinco de Mayo, or any gathering of family and friends.

Roasted Sweet Potato and Farro Tacos

Tacos, one of the easiest meals to put together.

Taco meals don’t have to be elaborate or take loads of time, these Farro Stuffed Tacos can no on your table in 30 minutes or less.

roasted sweet potatoes

What’s so wonderful about Tacos?, They can be customized to what you have on hand.

If you are looking to have a Meatless Taco Tuesday there are a wide variety of main ingredients you can use as your filling to create amazing flavor and texture. Ingredients like lentils, tofu, beans, nuts, fruits, veggies and any grain. These tacos feature two of my favorites, farro and sweet potatoes. Multi-tasking in the kitchen can put this meal on the table in under 30 minutes. While roasting the sweet potatoes in the oven, prepare the farro on the stovetop.

sauteed farro

Now let’s talk sauce and toppings, for me tacos aren’t complete without a sauce and great toppings. Sky’s the limit when it co taco toppings. Use your favorites or be adventurous and try something new. In these Roasted Sweet Potato and Farro Tacos, I used sliced jalapeños, avocados, some amazing  Spicy Cilantro Sauce and Fire-Roasted Corn Pico Style Salsa. Both super easy to make.

Spicy Cilantro Sauce

Plant Protein Starter Guide

Close up of Fire-Roasted Corn Pico Style Salsa

Throw a Taco Tuesday or any other day if the week Taco Party and have your friends bring their favorite fillings and topping. Be creative and have some fun.

Roasted Sweet Potatoes and Farro Tacos with sliced jalapenos and avocado.

Print

Roasted Sweet Potato and Farro Tacos

Roasted Sweet Potato & Farro Tacos


  • Author: Celeste
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6
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Description

 


Ingredients

  • 1 large sweet potato, diced
  • 2 teaspoons olive oil
  • 1 1/2 cups cooked farro (about 1/2 cup uncooked)
  • 1 1/2 tablespoons DIY Taco Seasoning or per-packaged taco seasoning
  • corn tortillas
  • TOPPINGS
  • sliced jalapeños
  • avocado slices
  • sliced red onions
  • SAUCES
  • Fire-Roasted Corn Pico Style Salsa
  • Spicy Cilantro Sauce
  • GARNISH
  • cilantro leaves
  • lime wedges

Instructions

Preheat oven to 400 degrees,

Place sweet potatoes on a shallow baking pan, drizzle with 2 to 3 teaspoons olive oil, sprinkle cubes with ½ tablespoon of the taco seasoning, toss to coat.

Arrange the cubes in a single layer on the baking sheet. Bake for 20-25 minutes until fork tender. Remove from oven and set aside.

While sweet potatoes are in the oven, sauté farro in a skillet over medium heat with the remainder of taco seasoning and 1 tablespoon of water, add more as needed to prevent from sticking. Sauté until well coated with seasoning and heated throughout. (about 2 to 3 minutes).

Heat each corn tortilla in a small skillet over medium heat for 20-30 seconds on each side.

Assemble Tacos

Fill tortillas with farro and 3 to 4 cubes of sweet potatoes.

Top with desired toppings, salsa and sauce.

Garnish with cilantro leaves and serve tacos with a wedge of lime.

Notes

 

Nutrition

  • Calories: 112kcal
  • Sugar: 1g
  • Sodium: 172mg
  • Fat: 3g
  • Saturated Fat: 0g
  • Trans Fat: 0
  • Carbohydrates: 20g
  • Fiber: 3g
  • Protein: 3g
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of these Roasted Sweet Potatoes & Farro Tacos.

What’s your favorite Taco filling and topping?

Let me know leave a comment below.

Roasted Sweet Potato and Farro Tacos

 

vegan, Vegetarian cilantro, farro, jalapeño, roasted sweet potatoes, taco tuesday, tacos, Vegan

Fire-Roasted Corn Pico Style Salsa

0 · Mar 7, 2018 · 17 Comments

Fire-Roasted Corn Pico Style Salsa – Sweet fire-roasted corn, plump juicy grape tomatoes, red onions, jalapeños, with a fresh squeeze of lime.

Fire-Roasted Corn Pico Style Salsa with Chips

Growing up my father planted corn in our backyard vegetable garden. As a child shucking corn was a chore I would get excited about, I called it pulling silky hair from the corn. A necessary chore for enjoying sweet juicy corn.  

I remember eating corn on the cob with juice running down my arms, but another favorite was having it charred and sauteed. My mom would always do this in a cast iron skillet. What a delicious memory.

Lucky for me, I found this bag of fire-roasted corn at Trader Joe’s and I’m loving it. I’ve been using it on pizzas, salads, in rice and soup dishes, and in this quick and easy salsa.

 

Bag of Trader Joe's roasted corn

I absolutely love salsa and I usually enjoy it saucy style, but there are times when a chunky pico style salsa can be more satisfying and filling.

Slicing and chopping jalapeno

A few minutes of chopping and mixing and you’re all set. A quick tip for slicing  jalapenos is to slice vertically, shake out the seeds, then slice horizontally.

Homemade salsa is far better than what you get jarred at the grocery. Let’s face it, fresh makes it better.

 Bowl of Salsa Ingredients

Close up of Fire-Roasted Corn Pico Style Salsa

If you would rather have it saucy, simply blend everything except the corn in a food processor or blender to desired consistency, transfer to a bowl and mix in the corn.

Overhead shot of fire-roasted corn pico stylesalsa

Salsa is usually served as an appetizer, snack or condiment. But if you’re not careful you might find yourself eating this whole thing as a main dish. Yes, it’s that delicious.

Close-up Fire-Roasted Corn Pico Style Salsa with Chips

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Close up of Fire-Roasted Corn Pico Style Salsa

Fire-Roasted Corn Pico Style Salsa


  • Author: Celeste
  • Prep Time: 10 minutes
  • Total Time: 10 minutes
  • Yield: 6
Print Recipe
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Description

 


Ingredients

  • 7 oz. grape tomatoes, sliced
  • 1 cup fire-roasted corn
  • 1/3 cup chopped red onions, about half a medium onion
  • 2 cloves garlic, minced
  • 1 medium jalapeno, seeded, deribbed and finely chopped
  • 1/4 cup chopped fresh cilantro leaves
  • 1 teaspoon lime zest (optional)
  • 1 to 2 tablespoons, fresh squeezed lime juice from one medium lime
  • 1/2 teaspoon sea salt or more as needed

Instructions

In a medium bowl, combine tomatoes, corn, onion, garlic, jalapeno, and cilantro. Add zest, lime juice and salt, stir to combine.

Taste, add more lime juice and salt as necessary.

Serve immediately.

Notes

 

Nutrition

  • Serving Size: 3 tablespoons
  • Calories: 33kcal
  • Sugar: 3g
  • Sodium: 163mg
  • Fat: 0g
  • Saturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 7g
  • Fiber: 1g
  • Protein: 1g
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

If you make this recipe or a version of it, take a picture and share with me on Instagram, tag it #thewholeserving or leave a comment below. I’d love to see or hear about your version of this Fire-Roasted Corn Pico Style Salsa.

What kind of salsa do you prefer?

Saucy or Pico Style, leave a comment below.

Fire-Roasted Corn Pico Style Salsa with Chips

If you like this, you may want to give these a try.

Healthy Treats, Salads, Snacks, vegan, Vegetarian chips, chunky salsa, cilantro, condiments, dip, grape tomatoes, mexican, mexican street corn, roasted corn, salsa, tomatoes, Vegan, vegetarian

5 Decadent Vegan Chocolate Desserts

0 · Feb 11, 2018 · 1 Comment

Valentine's Day is this Wednesday, time for some pretty sweets. Spoil your loved ones with one or all of these 5 decadent chocolate vegan desserts. They're easy and will make the day extra delicious!

Valentine’s Day is this Wednesday, time for some pretty sweets. Spoil your loved ones with one or all of these 5 decadent chocolate vegan desserts. They’re easy and will make the day extra delicious! Dates stuffed with nut butter, dipped in chocolate and drizzled with smooth, creamy vegan white chocolate. Pure Deliciousiness.

Chocolate Covered Nut Butter Stuffed Dates – Dates stuffed with nut butter, dipped in chocolate and drizzled with smooth, creamy vegan white chocolate. Pure Deliciousiness.

If you’re a Chocolate Lover, you are going to love, love, love this Chocolate Coconut Streusel Muffin. This muffin has layers and layers of chocolate goodness, that will have you licking your fingers.

Chocolate Coconut Streusel Muffins – If you’re a Chocolate Lover, you are going to love, love, love this Chocolate Coconut Streusel Muffin. This muffin has layers and layers of chocolate goodness, that will have you licking your fingers.

If you like dark chocolate and coconut, you are going to love these, they are a lot like a Mounds bar, only better

Dark Chocolate Coconut Candy Bites – If you like dark chocolate and coconut, you are going to love these, they are a lot like a Mounds bar, only better.

Chocolate Chocolate Chip Bundt Cake – The Whole Serving for This Silly Girl’s Kitchen- Soft, moist, chocolate-on-chocolate deliciousness. You gotta give this one a try!

Hazelnuts, dates, and dark chocolate hearts, covered in more smooth creamy dark chocolate, drizzled with raspberry cream. Yum!

Chocolate Hazelnut Hearts – Hazelnuts, dates, and dark chocolate hearts, covered in more smooth creamy dark chocolate, drizzled with raspberry cream. Yum!

I hope your Valentine’s Day is special and filled with lovely deliciousness, whether you’re celebrating with loved ones or giving yourself some much-needed pampering.

Sweet Treats, vegan chcoclate, chcoclate cake, choclate muffins, chocolate candy, chocolate lovers, chocolate vegan candy, decadent, desserts, Vegan

Chocolate Coconut Streusel Muffins

0 · Dec 16, 2017 · 16 Comments

Layers and layers of chocolate goodness, that will have you licking your fingers.

 

If you’re a Chocolate Lover, you are going to love, love, love this Chocolate Coconut Streusel Muffin. This muffin has layers and layers of chocolate goodness, that will have you licking your fingers.

The idea for this recipe came to me in the middle of the night, but isn’t that when all great ideas are born, oh and let’s not forget about the shower.

I made it three times before getting it right, and trust me it is right, based on the feedback from my taste testers. They couldn’t believe they were vegan.

Layers and layers of chocolate goodness, that will have you licking your fingers.

The batter is filled with cacao powder, shaved chocolate, chocolate chunks and coconut flakes.

Streusel topping has vegan butter, coconut sugar, flour and coconut chips.

Layers and layers of chocolate goodness, that will have you licking your fingers.The glaze is made with coconut cream, maple syrup, and cacao powder. When the glaze is absorbed into the muffin it becomes crazy, over-the-top delicious.

Layers and layers of chocolate goodness, that will have you licking your fingers.

Look at all the moist deliciousness! Warning, you may have an out-of-body experience while eating one of these.

Layers and layers of chocolate goodness, that will have you licking your fingers.

 

Only problem, it’ll be gone before you know it.

 

 

Layers and layers of chocolate goodness, that will have you licking your fingers.

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Chocolate Coconut Streusel Muffins


★★★★★

4.5 from 2 reviews

  • Author: Celeste @TheWholeServing
  • Yield: 12
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Description

Get your workout on, this is not a low calorie treat,


Ingredients

  • Muffin Batter
  • 1 cup organic all-purpose flour
  • 1 cup organic whole wheat pastry flour
  • 1 ½ teaspoon baking soda
  • 1 teaspoon baking powder
  • 1 ½ cup organic natural cane sugar (this is a vegan sugar)
  • ½ teaspoon sea salt
  • 1 ¾ cup almond or cashew milk or dairy milk for non vegans
  • 1 teaspoon vanilla extract
  • 4 tablespoons organic cacao powder
  • 1/3 cup plus 2 tablespoons canola or vegetable oil
  • ½ cup coconut flakes
  • ½ cup dark chocolate, shaved
  • ½ cup dark chocolate chunks
  • Streusel Topping
  • 2 tablespoons vegan butter
  • 2 tablespoons all-purpose flour
  • ½ cup organic coconut sugar
  • ½ cup organic coconut chips
  • Glaze
  • ½ cup coconut cream
  • 2 tablespoons maple syrup
  • 2 tablespoons cacao powder

Instructions

  1. Preheat oven to 350 degrees.
  2. In a medium bowl, mix together vegan butter, coconut sugar, flour and coconut chips with the back of a fork or your fingertips until mixture forms small crumbs, set aside.
  3. For these muffins I used an over-sized parchment muffin cup, by Paper Chef, you can find them at any cooking store or here.
  4. Place the liners in the muffin pan
  5. Mix the first six ingredients in a large bowl and whisk to remove any lumps.
  6. Add the milk and vanilla and mix well using a hand mixer.
  7. Add the cacao powder and oil and mix well.
  8. Using a spatula fold in the coconut flakes, shaved and chunk chocolate, until well combined.
  9. Fill muffin liners to the bottom rim of liner.
  10. Sprinkle the streusel evenly on the top of batter.
  11. Bake for 25 to 30 minutes or until toothpick inserted in center comes out clean or when top of muffin bounces back when touched.
  12. While muffins are baking mix together the coconut cream, maple syrup and cacao powder until well combined, set aside.
  13. Allow muffins to cool for 10 to 15 minutes before pouring on the glaze. The glaze will be absorbed into the muffin.
  14. Serve and enjoy!

Nutrition

  • Serving Size: 1 muffin
  • Calories: 528
  • Sugar: 50.5
  • Sodium: 293.9
  • Fat: 26.5
  • Saturated Fat: 9.9
  • Carbohydrates: 73.2
  • Fiber: 5.6
  • Protein: 6.5
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

 

Sweet Treats, vegan, Vegetarian cacao, chocolate, coconut, streusel. muffin, Vegan

10 Vegan Pumpkin Recipes Perfect for Fall

0 · Oct 10, 2017 · 2 Comments

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Crisp mornings, sidewalks adorned with scarlet and gold leaves, the sweet smell of spice in coffee houses, cozying up in front of a warm fire, the smell of baked goods filled with pumpkin. Just a few of my Fall favorites, and today I’m sharing some of my favorite vegan pumpkin recipes.

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Pumpkin Cake with Pumpkin Spice Glaze

 

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Easy Paleo Pecan Pie Pumpkin Vegan Cheesecake

 

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Vegan Pumpkin-Date Bread

 

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

20-Minute Pumpkin Butter

 

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Pumpkin Apple Cinnamon Granola

 

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Creamy Vegan Pumpkin Penne

 

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Gluten-Free Pumpkin Apple Crisp

 

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Rooibos Pumpkin Spice Latte 

 

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Vegan Pumpkin Cashew Pudding

 

Pumpkin season is in full swing, so here are 10 Vegan Pumpkin Recipes perfect for Fall.

Buckwheat Pumpkin Clusters

What are some of your favorite Pumpkin recipes?

vegan Fall, pumpkin, recipes, Vegan, vegan pumpkin recipes, vegan recipes

Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce

0 · Sep 26, 2017 · 1 Comment

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they’re perfect when you need a quick and easy meal.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

I’m finally back with a new recipe of my own.
It’s been awhile since I’ve posted a new recipe of my own. The past couple of months have been hard because I’ve been dealing with the illness and death of a loved one, who was fighting lung cancer. Even when you know the end is near, it’s hard when it happens.

Even when you know the end is near, it’s hard when it happens.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

Needless to say, I haven’t felt much like cooking or being creative in the kitchen, but we still have to eat. So meals lately have been super quick, easy and versatile. In fact, this recipe is a cook once, eat three times maybe more deal.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

I absolutely love this Spicy Cilantro Sauce on just about everything. I use it on sandwiches, wraps, veggies, salads, pizza, chips and if course on these easy and delicious chickpea-cauliflower tacos. It has become one of my go-to-meals when I want to eat fast.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

Tacos are so easy to make because just about anything can be wrapped in a tortilla for a fun and tasty meal.

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

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These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce


  • Author: Celeste|The Whole Serving
  • Cook Time: 25 minutes
  • Total Time: 0 minutes
  • Yield: 8
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Description

 


Ingredients

  • Sauce
  • 2 jalapeño peppers, rough chopped
  • 2 bundles of fresh cilantro, washed and dried
  • juice of 1 medium lime
  • 1/4 cup extra virgin olive oil
  • sea salt to taste
  • Cauliflower-Chickpea Filling
  • 1 head of cauliflower, cut into florets
  • 1 15 oz. can chickpeas, drained and rinsed
  • 2 tablespoons of Spicy Cilantro Sauce
  • Shell and Toppings
  • your choice of flour or corn tortillas
  • shredded red cabbage and greens or topping of your choice
  • lime wedges (optional)
  • vegan sour cream (optional)

Instructions

1.Place peppers, cilantro and lime juice into a bowl of food processor or high-speed blender and process. With the motor running, add olive oil in a slow stream.

2.Season with salt to taste, set aside.

3.Place cauliflower and chickpeas in a large bowl, add 2 tablespoons of spicy cilantro sauce and toss to coat. Transfer to a shallow baking pan and spread evenly.

4.Place in pre-heated oven and bake until cauliflower is fork tender, about 25 to 20 minutes, tossing halfway through cooking.

5.While cauliflower-chickpea mixture is cooking, wrap tortillas in foil and warm in the oven.

6.To assemble, layer cauliflower-chickpea mixture on your tortillas, follow with cilantro sauce, and toppings of your choice. Serve with a wedge of lime and a bit of The Best Vegan Sour Cream.

Notes

 

Nutrition

  • Calories: 159kcal
  • Sugar: 4g
  • Sodium: 152mg
  • Fat: 8g
  • Saturated Fat: 1g
  • Trans Fat: 0
  • Carbohydrates: 17g
  • Fiber: 5g
  • Protein: 5g
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

These Cauliflower-Chickpea Tacos with Spicy Cilantro Sauce is loaded with bold flavor and they're perfect when you need a quick and easy meal.

 

vegan, Vegetarian cauliflower, chickpeas, cilantro, fast meal, quick and easy, spicy, spicy sauce, tacos, Vegan

Mango Papaya Smoothie Bowl:Bold Flavored Vegan Cooking

0 · Sep 19, 2017 · Leave a Comment

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

If you are vegan, vegetarian or just want to add more plants to your daily meals and love bold flavors, I’ve got the book for you.

Bold Flavored Vegan Cooking, authored by Celine Steen, who also co-authored The Complete Guide to Vegan Food Substitutions, is proof that meatless meals don’t have to be bland or free of flavor. Celine has an unbelievable way of combining umami-rich ingredients like dried shiitake mushrooms, tamari, matcha, and aromatic spices that scream bold.

In Bold Flavored Vegan Cooking you’ll find gluten-free, soy-free, and oil-free recipes, as well as recipes that can be prepared in 30 minutes or less.

Here are just a few of the bold-flavored vegan recipes you will find in Celine’s new book.

Kimchi Fried Rice

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Smoky Kale and Chickpeas With Miso Peanut Drizzle

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Crunchy Corn Waffles

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

Balsamic Berry Panna Cotta

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

One of my favorites is the Mango Papaya Smoothie Bowl, so delicious.
I like to top mine with almonds, chia, hemp and diced mango. The syrup that accompanies this smoothie bowl adds a unique and mild kick. It’s also great over oatmeal.

With the holidays approaching you may want to pick up a copy to gift to someone on your list or get it as a special gift to yourself.

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

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Mango Papaya Smoothie Bowl


  • Author: Reprinted from Bold Flavored Vegan Cooking: Healthy Plant-Based Recipes with a Kick By Celine Steen, published by Page Street Publishing
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Yield: 2
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Description

 


Ingredients

  • For the Syrup
  • 1/4 cup (80 g) agave nectar
  • 1 tbsp (15 ml) lemon juice
  • 1/4 tsp ground ginger
  • 1/4 tsp ground turmeric
  • For Bowl
  • 6 oz (170 g) mango flesh, chopped
  • 6 oz (170 g) papaya flesh, chopped
  • 1 frozen, peeled medium banana
  • 1/2 cup (120 ml) unsweetened canned coconut milk or coconut cream
  • Juice from 1 lime (2 tbsp [30 ml])

Instructions

Toppings: Super seed and sprouted grain blend, chia seeds, hemp seeds, granola, fresh fruit, toasted unsweetened coconut flakes, cacao nibs

To make the syrup, stir together the agave, lemon juice, ginger and turmeric in a small mason jar. Cover and let stand while preparing the rest. The syrup can be stored in an airtight jar in the refrigerator for up to 2 weeks. Stir again before use.

To make the bowls, place the mango, papaya, banana, coconut milk and lime juice in a blender. Blend until perfectly smooth and combined. Transfer to two bowls. Drizzle with syrup to taste, and cover with your toppings of choice. Serve immediately.

Notes

 

Nutrition

  • Calories: 380kcal
  • Sugar: 55g
  • Sodium: 17mg
  • Fat: 13g
  • Saturated Fat: 11g
  • Trans Fat: 0g
  • Carbohydrates: 72g
  • Fiber: 7g
  • Protein: 3g
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Get your copy today!

Mango Papaya Smoothie Bowl, gluten-free, soy-free and oil-free, one of the many delicious recipes you will find in Bold FLavored Vegan Cooking.

vegan big flavors, Bold, gluten free, healthy, Kick, Oil-free, quick, soy free, spices, spicy, Vegan, vegan cooking

Blueberry Raspberry & Apple Tart

0 · Jun 27, 2017 · 3 Comments

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

I love eating berries, by the handful, over cereal, yogurt or ice cream, but in honor of the 4th of July I created this Blueberry Raspberry & Apple Tart.

Guess what?, it’s easy to make. The crust comes together really fast, but you can easily use a pre-made crust. When baking your tart crust I highly recommend using a two-part tart pan.

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.Toss together the fruit with fresh lemon juice and zest. Sweeten with maple syrup, agave or cane sugar. I chose to sweeten with a couple tablespoons of agave, which created a lightly sweetened tart. If you like a sweeter tart, you may want to use a combination of agave and cane sugar or just simply sweeten to taste with cane sugar alone. Finally stir in flour to help thicken the juice as it cooks.Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.After cooling a bit, spread the top with some Wild Blueberry Sauce and serve plain or with a scoop of frozen yogurt or ice cream. A bit of advice, make more than one, it’s so delicious it won’t be around long. Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

A bit of advice, when you make this awesome tart, make more than one, it's so delicious it won’t be around long.Click To Tweet

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Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

Blueberry Raspberry & Apple Tart


  • Author: Celeste | TheWholeServing
  • Prep Time: 20 mins
  • Cook Time: 45 mins
  • Total Time: 1 hour 5 mins
  • Yield: 8 slices
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Ingredients

  • Tart Crust
  • 1 ¼ cup all-purpose flour
  • 1 tablespoon pure cane sugar
  • ¼ teaspoon salt
  • ½ cup unsalted vegan butter, chilled
  • 2 tablespoons, or more of cold water
  • Tart Filling
  • 2 medium or 1 large granny Smith apple, cubed
  • 1 ¼ cup fresh blueberries
  • 1 ¼ cup fresh raspberries
  • zest of one medium lemon
  • Juice of one lemon, about 2 tablespoons
  • 2 tablespoons maple syrup or agave or pure cane sugar
  • for a sweeter tart add more sweetener to your taste
  • 2 tablespoons flour
  • 1 cup Wild Blueberry Sauce

Instructions

  1. Food Processor Method:
  2. Place flour, sugar and salt in the food processor.
  3. Cut the butter into small cubes, add them to the flour and process using rapid off-on pulses, until mixture resembles small particles.
  4. Add 1 tablespoon of the water and process a couple of seconds. Add another tablespoon of water and pulse. Feel the dough, it should be damp enough to form a tough mass, not too wet. Add a few more drops of water if necessary.
  5. Transfer dough to a floured work surface and work into a round. You can use the dough right away or chill before rolling out.
  6. When you are ready, preheat oven to 425 degrees. Roll the dough on a floured work surface into a ⅛ to ¼ inch thick and 11 to 12 inch diameter.
  7. Drape the rolled dough over your rolling pin and transfer to tart pan. Gently pat the overhang in around the bottom of the pan and trim off the remaining overhang.
  8. Prick the bottom of crust with a fork, line with parchment and pie weights or beans and blind bake for 10 minutes.
  9. Hand Method: Combine flour, sugar and salt in a large mixing bowl and whisk together.
  10. Cut the vegan butter into small cubes and add to bowl. With your fingertips or pastry blender, blend until mixture resembles small particles.
  11. Add one tablespoon of water to flour and mix into flour. Mix in another tablespoon of water and mix well. Dough should be damp enough to come together between your fingers, but not sticky. Add in more water if necessary, or more flour if dough is too wet.
  12. When dough is the correct consistency, proceed with step 4 from above.
  13. While crust is baking mix together the fruit, lemon juice, zest, your choice of sweetener, and flour in a large bowl.
  14. When crust is ready, spread fruit mixture in tart crust.
  15. Bake tart for 30 to 35 minutes or until crust is golden brown. Allow tart to cool slightly before spreading the top with Wild Blueberry Sauce.
  16. When ready, simply slice and serve as is or serve with frozen yogurt, ice cream or a dollop of whipped topping.

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

If you make this recipe take a picture and tag @thewholeserving on Instagram and hashtag it #thewholeserving, I want to see your version of Blueberry Raspberry & Apple Tart.

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.

Blueberry Raspberry & Apple Tart, topped off with Wild Blueberry Sauce, amazing texture and flavor. Perfect for summer holiday gatherings.


Sweet Treats, vegan apple, blueberry, pie crust, pie tart, raspberry, sweet treats, tart, Vegan, wild blueberry sauce

Red White & Blue Salad with Poppy Seed Dressing

0 · Jun 21, 2017 · 5 Comments

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.I made this for Memorial Day and it was a big hit, everyone loved it.

l know most people think of a big bowl of lettuce and veggies when they hear the word salad. Here’s the dictionary definition:

sal·ad
noun
  1. a cold dish of various mixtures of raw or cooked vegetables, usually seasoned with oil, vinegar, or other dressing and sometimes accompanied by meat, fish, or other ingredients.
    “a green salad”
    • a mixture containing a specified ingredient served with a dressing.
    • a vegetable suitable for eating raw.

I’m a big salad eater and my salads aren’t always big bowls of veggies. I love adding sweet or tart berries to greens for a salad that’s extraordinary with remarkable flavor.

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.It’s like magic in the mouth when the sweet juicy fruit mixes with the creaminess of the cheese and earthiness of the greens. And oh by the way this Poppy Seed Dressing is awesome.

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.This Red White & Blue Salad with Poppy Seed Dressing can be easily made ahead in jars and served individually at summer gatherings.

Simply fill the bottom of each jar with dressing, add the berries, goat cheese and top if off with the greens. When it’s time to eat, give it a shake to dress the salad and enjoy!

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.

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Red White & Blue Salad with Poppy Seed Dressing


★★★★★

5 from 1 reviews

  • Author: Celeste | TheWholeServing
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 5 cups
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Ingredients

  • 1/2 cup vegan poppy seed dressing
  • 2 cups sliced strawberries
  • 1 cup crumbled goat cheese
  • 1 cup blueberries
  • 4 cups baby spinach or spring lettuce mix
  • 1/4 cup chopped walnuts

Instructions

  1. To assemble salad in jars, start by pouring 2 tablespoons of dressing into bottom of jar. Add 1/2 cup of strawberries,1/4 cup cheese, 1/4 cup blueberries, 1 cup lettuce and top with 1 tablespoon nuts.
  2. Repeat with the remaining jars.
  3. When ready to serve, give jars a big shake to toss dressing with salad.
  4. Eat straight from the jar of dump into a bowl and enjoy!

Notes

VARIATIONS: TRADE WATERMELON CUBES OR RASPBERRIES FOR STRAWBERRIES AND FETA FOR GOAT CHEESE.

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

If you make this recipe take a picture and tag @thewholeserving on Instagram and hashtag it #thewholeserving, I want to see your version of Red White & Blue Salad with Poppy Seed Dressing.

Layers of fruit, creamy goat cheese and lettuce, this Red White & Blue Salad with Poppy Seed Dressing is colorful and perfect for patriotic celebrations.


vegan, Vegetarian berries, blueberries, dressing, fruit salad, healthy salad, poppy seed, raspberries, salad, spinach, strawberries, Vegan, walnuts

Cilantro Jalapeno Hummus

0 · May 31, 2017 · 3 Comments

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

If you like the combination of jalapeños and cilantro you are going to love this hummus.  A friend of mine shared her grocery store purchased jalapeño hummus with me and I couldn’t stop eating it, so delicious. 😋

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

Inspired, I decided to make my own Cilantro Jalapeño Hummus. Traditional hummus recipes use tahini, I didn’t have any so I left it out.

Let’s talk about cilantro. The grocery store hummus had little or no cilantro added. I love it, so I added a great big hand full.

Cilantro is an herb many don’t like, it has been described as having a soapy taste. However, I think it adds loads of flavor and complexity. If you really don’t like it, simply leave it out. 🙁

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

For an extra layer of goodness I added sliced tomatoes and red onions mixed with more cilantro on top.

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

This tasty snack comes together in no time. It all goes into a food processor or blender and blended until smooth and creamy.

Optional add-in is an avocado, for added flavor and  creaminess.

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

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This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

Cilantro Jalapeno Hummus


  • Author: Celeste | TheWholeServing
  • Prep Time: 7 mins
  • Total Time: 7 mins
  • Yield: 2 1/2 cups
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Ingredients

  • Hummus
  • 2 15oz. cans of chickpeas, rinsed and drained
  • 2 to 3 cloves of garlic
  • juice of 1 lime and 1 lemon or simply use one of the same
  • 2 to 3 jalapeño peppers, diced, more if you like it really spicy
  • 1 or 2 hand fulls of fresh cilantro
  • 1 teaspoon cumin (optional)
  • salt to taste
  • Tomato Topping
  • 1 ½ cup sliced grape tomatoes
  • ½ cup chopped red onions
  • 2 tablespoons chopped cilantro
  • Salt and pepper to taste
  • drizzle of avocado or olive oil

Instructions

  1. Place all hummus ingredients into a food processor or blender and blend until smooth.
  2. Transfer to serving bowl.
  3. In another bowl mix together the tomato topping ingredients and spoon some of the mixture on top of the hummus.
  4. Serve with veggie slices, tortilla chips or crackers.

Notes

This Cilantro Jalapeño Hummus is great as a sandwich or wrap spread.

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

If you make this recipe tag @thewholeserving on Instagram and hashtag it #thewholeserving, I want to see your version.

This quick and easy Cilantro Jalapeno Hummus is a wonderful combination of flavors. A take off the traditional hummus recipe, but spiced-up a bit.

Healthy Treats, Snacks, vegan blended, cilantro, dips, healthy snacks, hummus, jalapeño

Easy Roasted Berry Mint Compote

0 · May 23, 2017 · 2 Comments

Easy Roasted Berry Mint Compote – Super easy, fruity and delicious! It’s perfect for breakfast toppings, snacks, desserts and so much more.

Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks, desserts and so much more.

Compote, what is it?

According to Merriam Webster compote is a dessert of fruit cooked in syrup. However, for me a compote is so much more than a dessert, it’s a condiment with so many possibilities. When making compote you can use one fruit or a combination of fruit. I used a combo of strawberries, blueberries and mint, but you can use whatever fruit combo you like. I didn’t want to make it overly sweet with sugar, so I combined the fruit with a small amount of agave and balsamic vinegar glaze instead of sugar. This Blackberry Balsamic Glaze is a great option. I also chose to roast the fruit in the oven over boiling on stove top.

Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks, desserts and so much more.

Roasting the fruit gives it bolder flavor in my opinion and it’s a lot easier than standing over a boiling pot of fruit.

Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks, desserts and so much more.

Typically compotes are used over pancakes, yogurt, cake, and ice cream to name a few. But I also like to use it over soft cheeses like Brie or goat cheese, so delicious.

Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks, desserts and so much more.

Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks, desserts and so much more.

Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks, desserts and so much more.

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Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks desserts and so much more.

Easy Roasted Berry Mint Compote


  • Author: Celeste | TheWholeServing
  • Prep Time: 6 mins
  • Cook Time: 25 mins
  • Total Time: 31 mins
  • Yield: 2 cups
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Ingredients

  • 1 lb. of fresh strawberries
  • 1 pint of fresh blueberries
  • 2 tablespoons balsamic vinegar glaze or Blackberry Balsamic Glaze
  • 2 tablespoons agave nectar or maple syrup
  • 2 tablespoons fresh mint, chopped
  • extra mint for garnish

Instructions

  1. Preheat oven to 375 degrees.
  2. After washing the fruit, hull and slice the strawberries.
  3. Place the sliced strawberries and blueberries on a shallow baking pan, drizzle with balsamic glaze and your choice of agave or maple syrup, and sprinkle on mint, toss to coat.
  4. Place in preheated oven and roast for 25 to 30 minutes. Remove from oven and allow to cool.
  5. Transfer to a serving dish or storage container. Store in fridge.When serving garnish with more mint.
  6. Serve over pancakes, waffles, yogurt, toast, soft cheeses and more, be creative and enjoy!

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

How do you like to use compote?

If you make this recipe tag @thewholeserving on Instagram and hashtag it #thewholeserving, I want to see how you use your compote.

Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks, desserts and so much more.

 

Easy Roasted Berry Mint Compote - Super easy, fruity and delicious! It's perfect for breakfast toppings, snacks desserts and so much more.

 

Healthy Treats, Sauces, vegan blueberry, breakfast, compote, fruit, healthy snacks, sauce, snacks, strawberry, topping fruit topping, Vegan

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