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Vegetables

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

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.

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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
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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

Israeli Couscous Kale Salad with Feta

0 · Feb 7, 2018 · Leave a Comment

Ready for a supercharged, healthy, hearty salad?  You’re going to love this Israeli Couscous Kale Salad with Feta it’s made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh kale.

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh

Growing up I can remember having salad mainly in the summer or as a side dish with a meal. Salads can be more than a quick summertime meal, with all of the delicious greens and grains salad combinations, salads can be very filling and have a comfort food feel.

I used Israeli couscous, also called pearl couscous, which is a pasta, its tender bite is perfect. However, for variety Quinoa, Farro or any other grain could be used in this salad.

After roasting the sweet potatoes and tomatoes, they both get mixed in with the couscous before tossing everything with the seasoned kale.

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh

Kale with olive oil, salt and lemon for Israeli Couscous Kale Salad with Feta

This salad passed the Taylor Test.

Taylor, my daughter who is a very picky eater can be very resistant to new or different foods, if she try’s it and likes it, you can be sure it’s a winner. And it’s easy to make.

Loads of dressing is not needed, I simply drizzle a bit of extra virgin olive oil and squeeze a wedge of lemon over the salad before tossing on the feta.

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh kale.

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Israeli Couscous Kale Salad with Feta


  • Author: Celeste
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4
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Description

 


Ingredients

  • 1 large sweet potato, peeled and diced
  • 5 ounces grape tomatoes, sliced in half
  • 6 to 7 3 inch thyme stems, stripped and finely chopped
  • olive oil
  • 1/2 teaspoon salt and pepper
  • 15 ounce can of chickpeas, rinsed, drained, and dried
  • 1 teaspoon smoked paprika
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • 1 cup Israeli Couscous
  • 1 1/2 cup vegetable stock
  • 3 cups chopped kale
  • 2 lemon
  • 2/3 cups feta
  • 2 thinly sliced scallions

Instructions

  1. Preheat oven to 425 degrees.
  2. Place sweet potatoes on a shallow baking pan, drizzle with olive oil and sprinkle with 1 teaspoon of the thyme and a pinch of salt and pepper, toss to coat.
  3. On another shallow baking pan toss the chickpeas with a drizzle of olive oil, smoked paprika, salt, and pepper.
  4. Place both pans in the oven, place potatoes in the middle and the chickpeas on the top rack. Roast 20 minutes. Halfway through add the sliced tomatoes to the potatoes and toss. Also, toss the chickpeas. While the chickpeas are roasting they may start to pop.
  5. While veggies and chickpeas are roasting, heat 1 tablespoon olive oil in a medium pan, saute garlic until fragrant, add couscous and remaining thyme and season with salt and pepper. Cook, tossing until couscous is lightly toasted, 2 to 3 minutes.
  6. Stir in the vegetable stock, bring to a boil, reduce to simmer and cook another 10 to 12 minutes or until couscous is al dente.
  7. While couscous is cooking place kale into a large bowl and drizzle with 1 tablespoon olive oil, juice of half a lemon and sprinkle with sea salt. Toss and massage kale between fingers until well coated, set aside.
  8. Remove couscous pan from heat. Add half of the veggies and half of the feta, a squeeze of half the lemon and toss to combine.
  9. Add couscous mixture to the kale, toss, add remaining veggies and all of the chickpeas. 
  10. Plate salad and sprinkle with scallions and remaining feta. Drizzle with a bit of olive oil and squeeze on fresh lemon juice, enjoy!

Notes

 

Nutrition

  • Calories: 545kcal
  • Sugar: 10g
  • Sodium: 809mg
  • Fat: 18g
  • Saturated Fat: 5g
  • Trans Fat: 0
  • Carbohydrates: 78g
  • Fiber: 14g
  • Protein: 21g
  • Cholesterol: 22mg

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 Israeli Couscous Kale Salad with Feta.

Ready for a supercharged, healthy, hearty salad?  You're going to love this Israeli Couscous Kale Salad with Feta it's made with tender Israeli Couscous, roasted tomatoes, sweet potatoes and chickpeas tossed with seasoned fresh kale.

Salads, Uncategorized, Vegetables, Vegetarian chickpeas, couscous, feta, grains and greens, Israeli, kale, lemons, roasted tomatoes, salads, sweet potatoes, tomatoes

5 Delicious Bowl Meals You Must Try

0 · Mar 29, 2017 · 5 Comments

Grab your bowl and spoon for 5 Delicious Bowl Meals You Must Try, full of flavor and texture. One bowl meals are brilliant and the perfect way to simple and healthy meals.

 

Grab your bowl and spoon for 5 Delicious Bowl Meals You Must Try, full of flavor and texture. One bowl meals are brilliant and the perfect

 

 

Grab your bowl and spoon for 5 Delicious Bowl Meals You Must Try, full of flavor and texture. One bowl meals are brilliant and the perfect

SUPER EASY HOISIN TOFU

Sweet and spicy, this Super Easy Hoisin Tofu served over a bed of soft tender farro is absolutely delicious and super satisfying.

Grab your bowl and spoon for 5 Delicious Bowl Meals You Must Try, full of flavor and texture. One bowl meals are brilliant and the perfect

ASIAN WHEAT BERRY SALAD

Energizing and satisfying Asian Wheat Berry Salad – Make it for dinner, save some for lunch.

Grab your bowl and spoon for 5 Delicious Bowl Meals You Must Try, full of flavor and texture. One bowl meals are brilliant and the perfect

VEGAN TERIYAKI TOFU STIR FRY

Vegan Teriyaki Tofu Stir Fry, better than any delivery or take-out. The spicy, sweet and bold with flavor teriyaki sauce will have you tossing out all your store bought sauce.

Grab your bowl and spoon for 5 Delicious Bowl Meals You Must Try, full of flavor and texture. One bowl meals are brilliant and the perfect

SPICY RAMEN VEGETABLE STIR-FRY

Loaded with hearty Portobello, peppers, onions and broccoli, this Spicy Ramen Vegetable Stir-Fry is quick and easy and comes together in under 30-Minutes.

Grab your bowl and spoon for 5 Delicious Bowl Meals You Must Try, full of flavor and texture. One bowl meals are brilliant and the perfect

SOFRITAS BOWL-VEGAN OR VEGETARIAN

Chipotle peppers, roasted poblanos, aromatic spices, this delicious Sofritas Bowl will please vegans, vegetarians and even the carnivores. It’s that good.

If you make any of these recipes or a version of them, 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 one or all of these 5 Delicious Bowl Meals You Must Try.

 

vegan, Vegetables, Vegetarian bowl meals, bowls, budda bowls, hoisin, salads, spicy, stir-fry, tofu, wheat berry

Herb Green Bean & Pea Pasta

0 · Mar 15, 2017 · 8 Comments

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings Spring.

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.

The weather has been all over the place here in Texas lately. One day it’s sunny and near 80, the next we need coats and scarves. We’re lucky we are not to knee-deep in snow, I guess. One thing for sure, I’m looking forward to the start of Spring. Life has been super busy for me, but I just had to share this quick, easy, fresh and delicious recipe you. Just may put you in a Springtime frame of mind. 

This Herb Green Bean and Pea Pasta is one of my springtime favorites.

What a combination of fresh green beans, peas and pasta.

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.

Add a mix of fresh tarragon, thyme and flat leaf parsley for explosive flavor.Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring. Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring. Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.

The fresh flavors and textures make this dish a win for any spring brunch.

It comes together in under 30 minutes, leaving you more time to spend with your guest. Don’t want pasta, serve the veggies as a side dish.

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.

Start with fresh green beans and peas, sauté, add fresh herbs and seasonings, toss with pasta, sprinkle with a bit of lemon juice and that’s it.  

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.

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Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herbed Green Bean and Pea Pasta sings spring.

Herbed Green Bean & Pea Pasta


★★★★★

5 from 1 reviews

  • Author: Celeste|TheWholeServing
  • Prep Time: 10 mins
  • Cook Time: 17 mins
  • Total Time: 27 mins
  • Yield: 5 to 6 cups
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Ingredients

  • 12 ozs. of uncooked spaghetti pasta
  • 1 ½ tablespoons extra virgin olive oil
  • 2 tablespoons chopped shallots
  • 2 cloves garlic
  • 1 lb. fresh green beans, cut into 1 to 2 inch size
  • 1 lb. fresh green peas
  • 2 teaspoons chopped tarragon
  • 2 teaspoons chopped thyme
  • 1 tablespoon chopped flat leaf parsley
  • 1 ⅓ cup vegetable stock
  • salt to taste
  • ¼ to ½ teaspoon red pepper flakes
  • shredded parmesan cheese
  • Fresh lemon

Instructions

  1. Cook pasta until all dente according to package directions. Drain and set aside.
  2. While pasta is cooking, heat olive oil in a large skillet over medium-high heat. Add shallots and sauté 1 to 2 minutes, add garlic to the pan and continue to sauté until fragrant, about one minute.
  3. Add green beans, peas, herbs and a dash of salt to skillet and continue to sauté 1 to 2 minutes, add additional oil to pan if needed.
  4. Pour vegetable stock over veggies, stir and continue to cook, stirring occasionally, until veggies are tender.
  5. Toss veggies and pasta together in a large bowl, taste, add more salt as needed. Sprinkle with red pepper flakes and toss once more.
  6. Garnish with grated Parmesan cheese and additional herbs, serve while hot.

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 Herb Green Bean & Pea Pasta.

Fresh mix of herbs over crisp veggies and tender pasta finished off with a squeeze of lemon juice, this Herb Green Bean and Pea Pasta sings spring.

Vegetables, Vegetarian brunch, fresh, green bean, green beans, pea, peas, springtime, vegetarian

Kale & Farro Stuffed Peppers

0 · Oct 24, 2016 · 9 Comments

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

What do you do when you have peppers to use and you don’t want to have another stir fry dish?

Stuff them!

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

I had some peppers in the fridge that needed to be used but I didn’t want to make another stir fry dish, so I decided it was time to have stuffed peppers. It had been years since I had eaten stuffed peppers, and back then I was still eating meat, so I always filled them with ground beef. 

Now as a meatless eater I had to decide what stuffing to use.  Quinoa or couscous would be nice but I decided to use farro because it’s a bit heartier with a meaty bite and it’s oh-so-delicious and filling. 

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

Sautéed mushrooms onions and garlic seasoned with oregano and thyme, add chopped kale mixed with the farro and you have the perfect stuffing.To be perfectly honest with you the farro stuffing almost didn’t make in to the peppers, it’s just that good all by itself. Melt some mozzarella cheese on top and you’ll have the most delectable, delicious dish, perfect with a big salad.

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

Who says you have to have meat filling to make delicious and tasty stuffed peppers? Whole grains are great to use for replacing meat fillings, they’re loaded with protein and fiber.

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

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Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

Kale & Farro Stuffed Peppers


★★★★★

5 from 3 reviews

  • Author: Celeste | TheWholeServing
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 8 servings
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Ingredients

  • 1 1/2 cups uncooked farro
  • 4 assorted bell peppers and a drizzle of olive oil
  • 1 1/2 tablespoon olive oil
  • 1/2 medium onion chopped
  • 2 cups sliced mushrooms
  • 2 cloves garlic, minced
  • 1 teaspoon dried oregano
  • 1 teaspoon dried thyme
  • salt and pepper to taste
  • 2 cups chopped kale
  • 1 1/2 cups shredded mozzarella cheese

Instructions

  1. Preheat oven to 400 degrees for roasting peppers.
  2. Rinse the farro with cold water, add 4 cups of water and farro to a large stock pot, cover and bring to a boil over high heat.
  3. Reduce heat, cover and cook 20 to 25 minutes or until tender and chewy. Drain any remaining water from farro.
  4. Wash peppers, slice vertically, remove the seeds and membrane.
  5. Place on a baking pan and drizzle with olive oil and sprinkle with salt and black pepper. Bake peppers 20 minutes or until peppers have softened a bit
  6. While farro and peppers are cooking heat 1 ½ tablespoons of olive oil in a large skillet over medium heat. Add the onions to the skillet and sauté about one minute, minute, add the mushrooms and continue to sauté two more minutes. Onions should be translucent and mushrooms will be softened.
  7. Add in the garlic, oregano, thyme and a dash of salt and black pepper, cook for a minute or two more.
  8. Toss in the kale, stir to mix and transfer everything to a large bowl.
  9. Add drained farro to the kale mixture, taste and season with more salt and pepper if needed.
  10. Fill pepper halves with the farro mixture, top with the mozzarella cheese, place in oven for 5 more minutes or until cheese is melted.
  11. Remove from oven, allow to cool slightly before serving.

Nutrition

  • Serving Size: 1/2 stuffed pepper
  • Calories: 182
  • Sugar: 2.2
  • Sodium: 140.8
  • Fat: 3.1
  • Carbohydrates: 32.6
  • Fiber: 5.3
  • Protein: 7.5
  • 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 Kale & Farro Stuffed Peppers.

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

Kale & Farro Stuffed Peppers-Packed full of nutritious farro filled with protein and fiber. Perfect weeknight dinner with a large green salad.

Vegetables, Vegetarian farro, grains, kale, mushrooms, peppers, protein, red peppers yellow peppers, stuffed

Roasted Tomato Avocado Toast

1 · Apr 28, 2016 · 71 Comments

Simple, easy and delicious – Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

Simple, easy and delicious - Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

Can you believe I have never had avocado toast? Yeah, never. Well, I put an end to that nonsense with this Roasted Tomato Avocado Toast.  How crazy is it that something so simple and easy is so delicious,with healthy fat, and I have never tried it!

I think because toast is typically served for breakfast, most of the recipes I’ve seen have been for breakfast. But breakfast doesn’t have the exclusive, have it whenever you want, breakfast, lunch or dinner. I had this deliciousness for a late afternoon snack.

I started by slicing and roasting some roma tomatoes 15 to 20 minutes. If you’re in a hurry, you can totally skip this step and just use fresh sliced tomatoes. But there is something about a perfectly seasoned roasted tomato that oozes goodness.

Simple, easy and delicious - Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

Something I have to share about the browing of the avocados, it’s beat to use lime instead of lemon to slow the oxidation. When I use lime juice the avocado stay nice and green, whereas with the lemon it starts to oxidize after a few hours.  I’m not sure why, but it works for me.

Simple, easy and delicious - Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

Drizzle with balsamic glaze and garnish with flat leaf parsley and red pepper flakes before serving. Oh my gosh this is so delicious!!!

I’m not sure who started this delicious trend, but I’m glad they did and I’m glad I finally gave it a try.

Simple, easy and delicious - Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

Simple, easy and delicious - Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

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Simple, easy and delicious - Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

Roasted Tomato Avocado Toast


★★★★★

4.9 from 10 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 4
Print Recipe
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Ingredients

  • 3 roma tomatoes
  • italian seasoning
  • extra virgin olive oil
  • sea salt
  • 2 ripe avocados
  • juice from 1 lime
  • 4 slices whole-grain bread or bread of your choice
  • flat leaf parsley for garnish
  • balsamic glaze
  • red pepper flakes (optional)

Instructions

  1. Pre-het oven to 375 degrees and line a shallow pan with parchment paper.
  2. Slice tomatoes and place on baking pan.
  3. Sprinkle with the italian seasoning, sea salt and drizzle with a bit of olive oil.
  4. Roast the tomatoes 15 to 20 minutes.
  5. While the tomatoes are roasting, cut avocados in half, remove pit, and scoop the flesh into a medium bowl.
  6. Add the lime juice and mash the avocados with the back of a fork until the desired texture is reached.
  7. Toast the bread in a toaster or in the oven.
  8. Spread the avocado mash over the toast, place slices of tomato over the avocado mash, drizzle with balsamic glaze and garnish with flat leaf parsley and red pepper flakes.
  9. Serve immediately.

Nutrition

  • Serving Size: 1 toast slice
  • Calories: 303
  • Sugar: 3.8
  • Sodium: 690.3
  • Fat: 22.7
  • Saturated Fat: 3.3
  • Carbohydrates: 23.4
  • Fiber: 9.7
  • Protein: 6
  • 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 Roasted Tomato Avocado Toast.

Simple, easy and delicious - Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

 

Simple, easy and delicious - Roasted Tomato Avocado Toast. Creamy Avocado mash, sweet roasted tomatoes, drizzled with balsamic glaze, it takes toast to a whole new level.

Snacks, vegan, Vegetables avocado mash, avocado toast, balsamic glaze, roasted tomatoes, whole wheat toast

Vegan Stuffed Avocado

0 · Mar 8, 2016 · 60 Comments

Make things easy, skip the shell and just use the Avocado to hold all of the taco goodness in these Vegan Stuffed Avocados, and let me tell you, they are so stinking delicious!

Sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

First lets talk about TVP, what is it and how do you use it?  TVP is short for Textured Vegetable Protein and it’s what I used as a meat alternative in these Vegan Stuffed Avocados.  TVP is made from defatted soy flour that has been cooked under pressure and then dried. It’s high in protein, gluten-free and fairly inexpensive, however, it is a processed food.

I don’t use it very often, which is why when I do use it I purchase it from the bulk section so I only get what I need. It’s not very flavorful but it takes on the flavor of whatever it’s paired with. In this recipe it is seasoned with taco seasoning, you can find my DIY recipe here.

When preparing TVP it has to be reconstituted with a hot liquid in a 1:1 ratio or you can simply add it to soups or sauces that contain plenty of liquid.

Here I used 1/2 cup TVP to 1/2 cup hot water and it yielded me 1 1/2 cups after absorption. If you want you can replace the TVC with quinoa. Unfortunately for me, I’m sensitive to the protein in quinoa. You could also try using farro or sorghum.

Overhead shot of dry textured vegetable protein, cherry tomatoes, avocados and bowl of hydrated textured vegetable protein.

Close-up of hydrated textured vegetable protein in a glass bowl.

This dish comes together in 20 minutes or less.  While waiting on the TVP make the salsa. I removed the seeds from the jalapeños so it wouldn’t be too hot if you like it hot leave in the seeds. The avocado cream sauce is just as easy, everything goes into the blender and blend until smooth.

Glass bowl filled with salsa ingredients. Whole jalapenos and cilantro in background.

See how easy it is, just fill the avocado and serve. The skin of the avocado serve as a bowl, scoop and eat. They’re so delicious and a great food to serve at get-togethers.

Sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Overhead shot of sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Close-up shot of sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

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Vegan Stuffed Avocado


★★★★★

4.8 from 6 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 15 mins
  • Total Time: 15 mins
  • Yield: 8
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Description

Since making this recipe I have made some modifications to the recipe. I use farro or sorghum instead of textured vegetable protein because I always have these two on hand. You could also use quinoa.


Ingredients

  • 1/2 cup dry textured vegetable protein or( 2 cups of prepared farro, quinoa or sorghum)
  • 1/2 cup hot water
  • 2 1/2 teaspoons taco seasoning
  • 1 cup chopped cherry tomatoes
  • 3 tablespoons chopped jalapeno
  • 3 tablespoons chopped red onions
  • 1 tablespoon chopped cilantro
  • salt and pepper to taste
  • juice of one fresh lime
  • 4 avocados
  • AVOCADO CREAM SAUCE
  • 2 avocados, sliced and seeded
  • 3/4 cup non-dairy milk
  • 1 tablespoon fresh lime juice
  • 2 finely minced garlic cloves or 1/2 teaspoon garlic powder
  • GARNISHES
  • lime wedges
  • chopped cilantro

Instructions

  1. Place textured vegetable protein in a medium bowl, pour hot water over the protein, add the taco seasoning, stir and allow to set until water is absorbed completely.
  2. If you use farro, quinoa or sorghum add the taco seasoning to the grain the last 10 minutes of the cook time.
  3. While protein is absorbing the water, mix together the tomatoes, jalapeño, red onions and cilantro. Season to taste with salt and pepper, cover and set aside.
  4. Slice and juice the lime, slice and pit the 4 avocados and pour the lime juice over them to prevent browning.
  5. Place the ingredients for the avocado cream in a blender and process until smooth, taste and season to taste with sea salt. Transfer to a serving dish.
  6. Scoop two heaping tablespoons full of the textured vegetable protein into each avocado, spoon some of the tomatoes and avocado cream over the vegetable protein, garnish with cilantro and serve with a wedge of lime.
  7. Have fun and enjoy!!!

Nutrition

  • Serving Size: 1/2 avocado
  • Calories: 338
  • Sugar: 4.8
  • Sodium: 378.5
  • Fat: 25.7
  • Saturated Fat: 3.8
  • Carbohydrates: 20.9
  • Fiber: 13.2
  • Protein: 11.1

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. You can also leave me a comment below to let me know how these Vegan Stuffed Avocados works for you.

Sliced avocado stuffed with textured vegetable protein, topped with avocado cream, tomatoes and cilantro, with a wedge of lime.

Skip the shell and just use the Avocado to hold all of the taco goodness That's what I did with these Vegan Stuffed Avocados, and let me tell you, they are so stinking delicious!

Sauces, vegan, Vegetables, Vegetarian avocado, salas, stuffed, tacos, Vegan

Crispy Baked Cauliflower Steaks

0 · Mar 5, 2016 · 35 Comments

Crispy Baked Cauliflower Steaks – These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them a try!

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

Who knew cauliflower could be so good, frankly in my opinion cauliflower is not loaded with flavor. When I was a child my mother would serve it in a medley with broccoli and carrots or alone smothered in cheese sauce. However, its lack of flavor makes it very versatile, great to use when making a vegan white sauce or mock rice in raw recipes. Now there are steaks, yeah cauliflower steaks. I know it’s nothing like the real thing for you meat eaters, but let me tell you these babies are loaded with flavor. Actually this is my veggie version of chicken-fried chicken. While in the oven the aroma filled my kitchen, my daughter thought I was cooking chicken for her.

Seasoning is key to making cauliflower more flavorful. Lately I have been making my own seasoning blends and this one is what used when seasoning these cauliflower steaks. Simply mix and store in an airtight container.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

I picked up two heads one of them green just for the fun of it. When picking the cauliflower, pick one with the florets pretty tight together, the florets stay together more when slicing. You will have some fall off but that’s ok, they can be smaller steaks or little poppers.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

So now all that needs to be done is dip in the batter, dip in the crumbs and bake in the oven.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

At first glance it looks like it could be a piece of fried chicken, don’t you think.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

Served up as the main ingredient in a salad makes this a filling lunch or light dinner.

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

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Spice Blend


★★★★★

4.7 from 6 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 5 mins
  • Total Time: 5 mins
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Ingredients

  • SPICE BLEND
  • 1 tablespoon dried oregano
  • 1 tablespoon dried basil
  • 2 teaspoons garlic powder
  • 2 teaspoons dried minced onions
  • 1 teaspoon smoked paprika
  • 1 teaspoon turmeric
  • 1/4 teaspoon cayenne (optional)
  • 1/4 teaspoon sea salt
  • 1/2 teaspoon cracked black pepper

Instructions

  1. Mix all ingredients together in a bowl.
  2. Transfer to an airtight container for storage.

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

 

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Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

Crispy Baked Cauliflower Steaks


★★★★★

4.7 from 6 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 15 mins
  • Cook Time: 25 mins
  • Total Time: 40 mins
  • Yield: 8 to 10
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Ingredients

  • 1 to 2 heads of cauliflower, 2 for serving four or more
  • DIPPING BATTER
  • 3/4 cup hemp or plain almond milk
  • 1/2 cup hemp seeds
  • 1/2 cup nutritional yeast, non vegans can use parmesan
  • CRUMBS
  • 2 cups whole wheat panko crumbs
  • 1/4 cup spice blend from above
  • SERVING SAUCE
  • 1/2 cup vegan mayo, regular for non vegans
  • 3 tablespoons sweet chili sauce
  • 1 tablespoon fresh lemon juice

Instructions

  1. Preheat oven to 400 degrees, spray a baking rack with non-stick cooking spray and place rack onto a shallow cookie sheet, set aside.
  2. Wash and slice the cauliflower.
  3. Blend milk, hemp seeds and nutritional or parmesan in a blender until smooth, transfer to a container with deep sides.
  4. Mix together panko crumbs and spice blend and place into another deep sided dish.
  5. Dip the cauliflower into the batter and cover both sides, dip into the crumbs and place on prepared baking pan.
  6. Bake 20 to 25 minutes or until fork tender.
  7. Serve as a main with a salad, rice or pasta.

Nutrition

  • Serving Size: 1 steak
  • Calories: 180
  • Sugar: 3.3
  • Sodium: 248.4
  • Fat: 6.9
  • Saturated Fat: 0.5
  • Carbohydrates: 20.2
  • Fiber: 6.3
  • Protein: 11.9
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

 

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

 

Crispy Baked Cauliflower Steaks - These panko crusted, oven baked cauliflower steaks will blow your taste buds away. You have to give them one a try!

Salads, vegan, Vegetables, Vegetarian baked veggies, cauliflower, cauliflower steak, Vegan, vegetarian

Asian Wheat Berry Salad

0 · Feb 4, 2016 · 6 Comments

Energizing and satisfying Asian Wheat Berry Salad – Make it for dinner, save some for lunch.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

Wheat Berries, oh the wonderful Wheat Berries!

The other day I made myself a Wheat Berry salad for lunch with no intention of sharing here on the blog, but bite after bite I realized how awesomely good it was and it wouldn’t be nice of me to keep all this goodness to myself. So I had to make it again, tough job but I had to get the pictures. I know awesomely is not really a word, it’s one I like to use when something is super delicious.

Something you should know, Wheat Berries aren’t really berries, they’re seeds and they are loaded with fiber and nutrients. The complex carbohydrates in Wheat Berries help to maintain energy levels without negative effects on the blood sugar levels and they’re the beat kind of carbs, because it’s unrefined unlike other wheat products.

Something else you should know about this wonderful carb, it’s super versatile. It can be served as a breakfast cereal, used in energy bars, desserts and in salads like the one I’m sharing with you today.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

This is a super simple salad, but what makes this salad amazing is the Hoisin Sesame dressing. And yes, it’s as easy to make as the salad. You may notice that I used Coconut Amino in my dressing, I did  this because it has less sodium than Tamari or regular soy sauce.  Coconut Aminos is a great replacement for soy sauce for anyone who wants to reduce their sodium intake. As a comparison a reduced sodium Tamari has 710 mg of sodium and Coconut Aminos has only 90 mg, quite a reduction, which is why I like to use in any recipe that calls for soy sauce. I found mine at Whole Foods.

Energizing, satisfying Asian Wheatberry Salad - Make it for dinner, save some for lunch.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

At this point you can enjoy this salad simply dressed with the dressing or do what I did, I added some leftover baked tofu. However if you’re a Pollotarian vegetarian (a vegetarian who eats poultry) or not a vegetarian, you can add chicken.  If you’re lucky enough to have leftovers, this salad makes for a perfect energizing lunch the next day. If you like beets you may want to give this one a try – Wheat Berry Beet Salad.

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

Now on to the Recipe – Asian Wheat Berry Salad!

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Energizing, satisfying Asian Wheatberry Salad - Make it for dinner, save some for lunch.

Asian Wheat Berry Salad


★★★★

4 from 1 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 15 mins
  • Cook Time: 35 mins
  • Total Time: 50 mins
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Ingredients

  • Salad
  • 1 cup wheat berries, uncooked
  • 2 cups shredded carrots
  • 2 cups sliced cucumbers
  • 4 cups chopped green leaf lettuce or lettuce of your choice
  • 1/2 cup sliced red onions
  • 1/2 cup chopped scallions (green onions)
  • Dressing
  • 2 tablespoons Hoisin sauce
  • 3 tablespoons coconut aminos or low sodium soy sauce
  • 2 tablespoons toasted sesame seed oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon maple syrup
  • 1 teaspoon minced ginger
  • 1 clove minced garlic

Instructions

  1. Place wheat berries, four cups of water in small stock pot. Bring to a boil, reduce heat to simmer, and cover with top. Stirring occasionally.
  2. When berries have cooked for about 35 minutes, start checking for doneness. Berries should be chewy not tough or hard. Check every 5 to 10 minutes until done. Should take about 40 minutes.
  3. Drain berries and transfer to large bowl.
  4. While wheat berries are cooking, prepare veggies and place them in a large bowl.
  5. In a small bowl mix together the dressing ingredients.
  6. Toss the wheat berries with the veggies, spoon onto serving dish, drizzle with some of the dressing, serve and enjoy!

Nutrition

  • Serving Size: 2 Cups
  • Calories: 301
  • Sugar: 10.7
  • Sodium: 176.5
  • Fat: 10.1
  • Saturated Fat: 2.3
  • Carbohydrates: 50.3
  • Fiber: 9.1
  • Protein: 6.9
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Energizing, satisfying Asian Wheat Berry Salad - Make it for dinner, save some for lunch.

Energizing, satisfying Asian Wheatberry Salad - Make it for dinner, save some for lunch.

Salads, vegan, Vegetables, Vegetarian asian, cucumbers, salads, Vegan, vegetarian salad

15 Most Popular Recipes In 2015

0 · Jan 1, 2016 · 19 Comments

Happy New Year and welcome to the 15 Most Popular Recipes In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Wow, another year has flown by, can you believe it!!!

I wonder how long it’ll take for me to stop writing 2015.

I’ve been reading a lot of “The Best” and “The Top” of 2015 so I decided I would put together the 15 most popular recipes here. Some of these were posted in 2014, but they were super popular in 2015.

It’s really hard for me to pick a favorite. Which one was your favorite? What would you like more of in 2016?

Here you go the 15 Most Popular in 2015!

Spicy Chickpea Burrito Bowl

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

The Best Vegan Sour Cream

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegan Red Velvet Chocolate Chip Cupcakes

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegan Queso with Spiced Tortilla Chips

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Roasted Tomatillo & Tomato Salsa

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Northern Bean Cauliflower Soup

Northern Bean Cauliflower Soup, what could be better than a big bowl of soup, crusty bread and a warm cozy couch in front of a toasty fire.

Broccoli Salad With Miso Sesame Dressing

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Apple Cinnamon Sticky Buns

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Chocolate Coconut Streusel Muffins

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Spinach Cannellini Hummus

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Super Easy Hoisin Tofu

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegan Banana Pumpkin Pancakes

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Vegetarian Taco Soup

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Roasted Tomato Chutney

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

Black-eyed Pea Chili With Collards and Mini Maple Corn Muffins

Happy New Year and welcome to the 15 Most Popular In 2015. My list of the most popular recipes here at The Whole Serving during 2015.

So tell me what was your favorite?  What do you want to see more of from The Whole Serving in 2016?

Shared with: Costal Charm-Show and Share Link Party, Lou Lou Girls-Fabulous Link Party, Home Stories A to Z Link Party, Oh My Heartsie Girl Wordless Wednesday, Best of The Blogosphere Link Party, Pint-Sized Baker 2 Cup Tuesday Link Party, View From In Here, Posed Perfection Creative Ways Link Party, Cornerstone Confessions Titus 2 Tuesday, Marilyn’s Treats Over the Moon Link Party

Breads, Breakfast, Salads, Sauces, Snacks, Sweet Treats, vegan, Vegetables, Vegetarian

Black-Eyed Pea and Collard Soup

0 · Dec 30, 2015 · 9 Comments

A new take on an old New Year’s Day tradition, Black-Eyed Peas and Collard Soup, slow-cooked perfection.

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

Ready or not here it comes, 2016!!!

That means it’s time for my annual black-eyed peas and green, however, this year I’m putting a twist on the traditional black-eyed peas and greens. I’ve put them together on a hearty soup.

According to tradition, black-eyed peas represent tiny coins and greens being the color of cash, both symbolize wealth and financial rewards in the new year, and who couldn’t use more of financial rewards. For me it also represents health rewards because collard greens can help lower cholesterol levels and protect against cancer, just be sure not to overcook, which is why I add them at the end of the cooking time. Black-eyed peas are high in fiber, potassium, which aids in lowering blood pressure, and they’re a good source of protein.
A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.
When it’s cold out I crave big bowls of hearty soup so combining the two for this soup just makes sense. Super simple and super easy. Everything goes into the slow cooker, few hours later, soups ready.  Perfect for a cold winter day.
A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

This soup is loaded with fire-roasted tomatoes, celery, carrots, onions, potatoes, black-eyed peas and collards. Even if you don’t own a slow-cooker you can still make this soup, just slow cook in a big pot on your stove top.

Start your year off right, make this fill-you-up Black-Eyed Pea and Collard soup, cozy up and enjoy.

Not soup person?, give this Black-Eyed Pea Chili with Collards a try.

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

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A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

Black-Eyed Pea and Collard Soup


★★★★★

5 from 3 reviews

  • Author: TheWholeServing
  • Prep Time: 12 mins
  • Cook Time: 8 hours
  • Total Time: 8 hours 12 mins
  • Yield: 6 servings
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Ingredients

  • 1 medium yellow or white onion, about 1 cup
  • 1 1/2 cups sliced carrots, about 2 carrots
  • 3 stalks of celery, sliced
  • 2 cups gold potatoes, diced about 3 medium potatoes
  • 2 cans 14.5 oz. fire roasted tomatoes
  • 1 can 15 oz. tomato sauce
  • 1 32 oz. box vegetable stock
  • 4 cloves garlic, minced
  • 1 tablespoon chopped fresh oregano
  • 2 tablespoon chopped fresh basil
  • 1/2 teaspoon fine sea salt and cracked black pepper
  • 1 tablespoon smoked paprika
  • 1/2 teaspoon red pepper flakes (optional)
  • 2 can 15 oz. black-eyed peas
  • 4 cups collard greens, chopped

Instructions

  1. Add all ingredients except collards to slow-cooker, stir to combine and cook 3 to 4 hours on high or 6 to 8 on low heat.
  2. During the last half hour of cooking time add in the collards and stir to combine.
  3. Taste and add more salt and pepper to taste if needed.
  4. Serve with bread, have fun and enjoy!

Nutrition

  • Serving Size: 1.5
  • Calories: 155
  • Sugar: 7.4
  • Sodium: 728.2
  • Fat: 1.2
  • Saturated Fat: 0.2
  • Carbohydrates: 31.9
  • Fiber: 8.1
  • Protein: 7.1
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

A new take on the old traditional New Year's Black-Eyed Peas and Collard, put them together in a hearty soup.

Shared with:  Costal Charm-Show and Share Link Party, Lou Lou Girls -Fabulous Link Party, Home Stories Ato Z Link Party, Oh My Heartsie Girls Wordless Wednesday. View From In Here, Cornerstone Confessions Titus 2 Tuesday

Soups, vegan, Vegetables, Vegetarian black-eyed peas, collards, new year's, soup, stew, winter soups

Chopped Kale Salad

0 · Nov 29, 2015 · 20 Comments

Recharge and power up with this nutrient packed Chopped Kale Salad. It’s a perfect stand alone meal or side salad.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Hi everyone, I hope you all had a Happy Thanksgiving Weekend!

Did you eat lots of food? Watch any football? Do any shopping?

I ate lots of food, watched football, but when it was obvious to me my team wasn’t going to win, I did some shopping on-line. Unfortunately for me some of the items I wanted weren’t available on-line, but were available in the store. So my daughter and I went out in the pouring rain to Target and Old Navy to do some in store shopping. It was a bit crowded but I was able to get in and get out with everything I wanted.

After shopping and a bit of overindulging in some desserts I decided to go for something lighter like this Chopped Kale Salad. There’s nothing like a good clean salad after a little overindulgence, don’t you think?

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

I made a big bowl of this good stuff and grazed on it throughout the day. I simply mixed in some ingredients I had in the fridge. Chickpeas and pecans were added to make it a hearty salad that can be eaten alone as a meal. Dried cranberries I added because I love cranberries on any salad. Stored in an airtight container in the fridge this salad stays crisp and fresh, simply drizzle on the dressing before serving.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Enjoy this salad as a meal, a side to sandwiches, or as a topping for other veggies, like I did with my sweet potato.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Now lets talk about the dressing, it’s an adapted version of No Honey Mustard Sauce from Minimalist Baker. Honey mustard is a staple in my house, but I couldn’t find a good vegan version, until I tried Dana’s version from Minimalist Baker. She nailed it, my daughter who is the honey mustard Queen and eats honey mustard on her fries, burgers, nuggets on everything, loves it.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Super easy, super delicious this salad will give you all the energy you need to keep moving. Go ahead, enjoy your family, friends, shopping, football games, Hallmark and Lifetime Christmas movies and this awesome salad and have yourself a wonderful holiday shopping season.

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

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Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

Chopped Kale Salad


★★★★★

5 from 2 reviews

  • Author: TheWholeServing
  • Prep Time: 10 mins
  • Total Time: 10 mins
  • Yield: 4 to 6
Print Recipe
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Ingredients

  • Salad
  • 8 cups chopped curly kale
  • 1 medium carrot, julienned
  • 1/2 medium red onion, thinly sliced
  • 1 15oz. can chickpeas, rinsed and drained
  • 2/3 cup dried cranberries
  • 1/2 cup roasted pecans
  • 1/2 teaspoon fine sea salt
  • Dressing
  • 2 tablespoons creamy cashew butter
  • 1 tablespoon stone ground mustard
  • 1 tablespoon yellow mustard
  • 2 tablespoon maple syrup
  • 2 to 3 tablespoons plain unsweetened almond milk

Instructions

  1. In a large bowl toss in all salad ingredients except the salt.
  2. Sprinkle on the salt and with clean hands toss and gently message salad between your fingers.
  3. Whisk together all of the dressing ingredients. Plate salad and drizzle with dressing.
  4. Have fun and enjoy!

Notes

Store any leftover salad in an airtight container in the fridge.

Nutrition

  • Serving Size: 1.5 cup
  • Calories: 232
  • Sugar: 14.2
  • Sodium: 350.9
  • Fat: 9.5
  • Saturated Fat: 1
  • Unsaturated Fat: 0
  • Trans Fat: 0
  • Carbohydrates: 33.2
  • Fiber: 7.7
  • Protein: 8.3
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Recharge and power up with this nutrient packed Chopped Kale Salad. It's a perfect stand alone meal or side salad.

 

Linked with: Ducks’n a Row Wonderful Wednesday Link Party, Urban Naturale Healthy, Green and Natural Link Party, View From In here #WAYWOW Link Party

Salads, vegan, Vegetables, Vegetarian clean eating, detox salad, kale, salads, Vegan

How To Make Pumpkin Pie Spice and Pumpkin Puree

0 · Oct 6, 2015 · 2 Comments

Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

Let the Fall baking begin, save money and make your own Pumpkin Pie Spice and Pumpkin Puree.

Pumpkin pancakes, cookies, pies and lattes, all good reasons to have pumpkin pie spice available. This year why not make my own, if you’re like me you probably have all of the ingredients in your pantry. I’ll admit my spice and herb shelf overflows with a ridiculous amount of items I had completely forgotten. I finally buckled down and reorganized my stash of herbs and spices, no more falling in my face spice jars when I open the pantry.

As I organized I realized I didn’t need to purchase a lot of these spices and herbs. That’s when I decided to make my own pumpkin pie spice, I had all the ingredients.

…

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vegan, Vegetables, Vegetarian fall baking, pumpkin, pumpkin pie spice, pumpkin puree

Grilled Tofu Wraps

0 · Aug 20, 2015 · 14 Comments

Crispy grilled on the outside and tender on the inside, these Grilled Tofu Wraps will blow you away served with a bold sesame mustard dipping sauce.

Grilled-Tofu-Wrap.4

It’s been a few days since my last post, it’s Back to School, and that’s a super busy time for me at work. But I’m back today with a recipe inspired from a recent shopping trip to Whole Foods Market. I was there picking up ingredients for blog recipes, as I about to leave I decided to get a custom made to order wrap from their sandwich bar.

…

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Salads, Sandwiches, vegan, Vegetables, Vegetarian grilled tofu, spinach wrap, Vegan, vegetarian

Kale Corn Relish Salad

0 · Aug 1, 2015 · 15 Comments

Crisp, creamy, delicious powerhouse salad, this Kale Corn Relish Salad is perfect for lunch or dinner. Kale Corn Relish Salad
 Powerhouse veggie, Star of the party!
This salad served as a dip and was the star of the party.  I am lover of all things kale, I start everyday with a green smoothie that always includes kale, but not everyone loves kale as much as I do, so I wasn’t sure if this dish would be a hit. My thought was if it wasn’t there would be more for me. Turns out everyone loved it, even the children, oh how I love it when the little ones eat their veggies and love them.

…

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Salads, vegan, Vegetables, Vegetarian avocado, corn, dip, kale, salad, Vegan

Spinach Garlic & Herb Spread

0 · Jul 28, 2015 · 6 Comments

Garlic-and-Herb-Spread-1

Sometimes making a complete meal is just to exhausting and all I want to do is just eat.

So lately I buy and prep –  simply wash, chop and package my fresh fruits and veggies, so when I’m ready, it’s ready. Having the healthier options prepped makes it so much easier to stay on track.

I’ve also added a new cracker to my snack list, Blue Diamond Artisan Nut Thins, they are so addicting.  These wheat and gluten-free crackers come in sesame seeds, multi-seeds, asiago cheese, chia seeds and flax seeds, they go well with almost everything, especially Spinach Garlic & Herb spread. They also have 400mg of ALA omega-3 and 21 grams of whole grain.

Blue-Diamond-Flax-&-Mult-Seeds-Crackers

The vegetarian version of this spread is made with Parmesan.

Vegetarian-Garlic-&-Herb-Spread

 

Vegetarian-Garlic-&-Herb-Spread.3

 

The vegan version has a bold nutty flavor, compliments of nutritional yeast. I added in spinach to bump up the nutritional value, but you can easily switch it for kale, chard or a mix of all three.

These spreads will satisfy the vegetarians, vegans and those in between. It’s a must add to your snack list, also makes a great spread for sandwiches and wraps.

Vegan-Garlic-&-Herb-Spread

Vegan-Garlic-&-Herb-Dip

 

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Spinach Garlic & Herb Spread-Vegetarian


★★★★

4 from 1 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 8 to 10 ozs.
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Ingredients

  • 8 oz. package of cream cheese, softened
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 cup freshly shredded parmesan cheese
  • sea salt and pepper to taste
  • 2/3 cup chopped fresh spinach (frozen can be used)

Instructions

  1. In a medium bowl mix softened cream cheese, garlic and onion powder until well combined.
  2. Mix in the cheese, taste and add in salt and pepper to taste.
  3. Fold in the chopped spinach until well combined.
  4. Transfer to serving dish.
  5. Serve and enjoy!!

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 64
  • Sugar: 0.5
  • Sodium: 101.5
  • Fat: 5.8
  • Saturated Fat: 3.3
  • Carbohydrates: 1.1
  • Fiber: 0.1
  • Protein: 2.2

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

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Spinach Garlic & Herb Spread-Vegan


★★★★

4 from 1 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 5 mins
  • Total Time: 5 mins
  • Yield: 8 to 10 oz.
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Ingredients

  • 8 oz. package of cream cheese alternative, softened (I used Go Veggie)
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 cup nutritional yeast
  • sea salt and pepper to taste
  • 2/3 cup chopped fresh spinach (frozen can be used)

Instructions

  1. In a medium bowl combine softened cream cheese alternative, garlic and onion powder until well combined.
  2. Stir in nutritional yeast, taste and season with salt and pepper to taste.
  3. Fold in chopped fresh spinach until well combined.
  4. Transfer to serving dish.
  5. Serve and enjoy!!!

Nutrition

  • Serving Size: 2 Tablespoons
  • Calories: 61
  • Sugar: 0.7
  • Sodium: 54.2
  • Fat: 5
  • Saturated Fat: 2.7
  • Carbohydrates: 2.2
  • Fiber: 1.1
  • Protein: 2.9

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

 

 

Blue-Diamond-Artisan-CrackersIf you make these dips or try these crackers please let me know what you think, I’d like to know.

This post was sponsored by Blue Diamond Nut Thins.

Shared with: Lou Lou Girls-Fabulous Party

Snacks, vegan, Vegetables, Vegetarian artisan crackers, blue diamond, dip, garlic, healthy snacks, herb, spinach, spread

Sesame Sugar Snaps, Peas & Carrots

0 · May 26, 2015 · 6 Comments

Sesame-Sugar-Snap,-Peas-and-Carrots

 

Have you ever had one of those days when you haven’t done a grocery run, don’t want to do a grocery run, but you’re super hungry?

Well, it was one of those situations in which this recipe came to life. I went through the fridge and found some sugar snap peas that were purchased 5 days earlier, they had been pushed to the back of the crisper drawer. I had totally forgotten that I had purchased them.  Does this happen to any of you?, please tell me it does, I need to know I’m not the only one who does this.

I normally eat sugar snap peas raw with dip, but I wasn’t in the raw mood. I decided to spiralize some carrots and since I always have frozen peas in the freezer, I added them to the mix, they’re the perfect add in food. They can be added to soups, salad, (I love them on my salads), pastas, stir fry’s just about anything.

Spiralized-Carrots

Sesame-Sugar-Snaps,-Peas-&-Carrots

I finished it off with a sprinkling of sesame seeds, kelp granules, that’s the black you see and a drizzle of hot chili oil.

This dish came together in less than 15 minutes, perfect when you’re hungry.

Sesame-Sugar-Snaps,-Peas-&-Carrots.4

 

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Sesame Sugar Snaps, Peas & Carrots


  • Author: Celeste @TheWholeServing
  • Prep Time: 5 mins
  • Cook Time: 6 mins
  • Total Time: 11 mins
  • Yield: 2
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Ingredients

  • 2 tablespoons toasted sesame oil
  • 1 clove of minced garlic
  • 1 teaspoon minced ginger
  • 2 cups of sugar snap peas
  • 1 cup frozen green peas
  • ½ cup spiralized or julienned carrots, I used one whole carrot
  • Ground sea salt to taste
  • Sesame seeds (optional)
  • kelp granules (optional)
  • Hot chili oil (optional)

Instructions

  1. Heat oil in large skillet over medium high heat.
  2. Add garlic and ginger, sauté just until fragrant.
  3. Add sugar snaps and sauté 2 to 3 minutes, add in peas and carrots and continue to sauté another 3 minutes
  4. Season with salt to taste.
  5. Transfer to serving dish, sprinkle with sesame seeds, kelp and drizzle with hot chili oil before serving.

Nutrition

  • Serving Size: 1.5
  • Calories: 217
  • Sugar: 7.9
  • Sodium: 25
  • Fat: 14.1
  • Saturated Fat: 2
  • Carbohydrates: 18
  • Fiber: 6.1
  • Protein: 6
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Sesame-Sugar-Snaps,-Peas-&-Carrots.5

Shared with: Anything Goes-Marilyn’s Treats, Making Memories Mondays- three kids and a fish

vegan, Vegetables, Vegetarian carrots, ginger, sesame, sugar snap peas

Spicy Chickpea Burrito Bowl

0 · May 3, 2015 · 10 Comments

Spicy-Chickpea-Burrito-Bowl-A

Just in time for Cinco de Mayo, I’ve had this recipe in my head for some time now and was going to share later, but decided to share today. Made this for some friends this weekend and, OMG everyone loved it.

It’s really simple and easy, there are only two ingredients that have to be cooked.

While I seasoned and sauteed the tofu,

Tofu-in-the-Pan

and seasoned and sauteed the chickpeas,

Chickpeas-in-a-Pan

I put friends to work chopping, blending and placing everything in serving dishes. Our self-serve meal was ready in no time.

Stress Free Entertaining!!!

Spicy-Chickpea-Burrito-Bowl.2

I added the cashew sauce to balance out the heat.

Pouring-Cream-Spicy-Chickpea-Burrito-Bowl

Print

Spicy Chickpea Burrito Bowl


  • Author: Celeste @TheWholeServing
  • Prep Time: 10 mins
  • Cook Time: 20 mins
  • Total Time: 30 mins
  • Yield: 6
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Ingredients

  • 2 15 oz cans chickpeas
  • 1 12 oz.package firm tofu
  • olive oil
  • two packages of taco seasoning
  • head of green leaf lettuce, chopped
  • 2 medium avocados, diced
  • pint of grape tomatoes, sliced
  • sliced jalapeno (optional)
  • 1/2 cup cashews, soaked
  • 1 cup filtered water
  • 2 tablespoons fresh lemon juice
  • salt to taste
  • sliced limes, (optional)

Instructions

  1. Soak cashews overnight or at least two hours before blending.
  2. Place tofu on a baking pan between paper towels and a dish cloth, place another pan on top and place a heavy object on second pan for more pressure. Do this for about 15 minutes.
  3. After pressing tofu, cube into 1 inch pieces.
  4. Season tofu with taco seasoning.
  5. Heat large skillet on medium heat, add about 1 1/2 teaspoon olive oil to pan and saute in batches.
  6. After sauteing the tofu add a bit more oil to the pan, add chickpeas to the pan ans sprinkle on second package of taco seasoning and saute the chickpeas until well coated and heated.
  7. Chop and dice veggies and place in serving dishes.
  8. Rinse cashews, place in blender bowl, add water and lemon juice, blend until smooth, season with salt to taste.
  9. Transfer to serving container.
  10. Assemble bowls and dig in.
  11. Have fun and Enjoy!!

Nutrition

  • Serving Size: 6
  • Calories: 297
  • Sugar: 6.2
  • Sodium: 359.9
  • Fat: 10.1
  • Saturated Fat: 1.2
  • Carbohydrates: 54
  • Fiber: 10.9
  • Protein: 19.6

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

Spicy-Chickpea-Burrito-Bowl-Sauced

Shared with:  Lou Lou Girls, Mandy’s Recipe Box, Sugar Bee Crafts, Coastal Charm, Nap Time Creations, Pint Sized Baker, Cornerstone Confessions,

Salads, vegan, Vegetables, Vegetarian avocado, chickpeas, tofu, Vegan, vegetarian

Sprout Salad with Coconut Bacon

0 · Mar 9, 2015 · 1 Comment

Titled-Coconut-Bacon

I’ve been eating loads of salad lately and one of my favorites and easiest to put together is Sprout Salad with Coconut Bacon. This salad is packed with nutrients and flavor.  Pea, onion, daikon, mung and alfalfa sprouts on a bed of spring salad mix.

But the star of this salad for me is the Coconut Bacon, I had heard of it, but had never  given it a try. While shopping in Whole Foods, I saw a bag of it on the shelf, after reading the ingredients, decided I could make it myself,instead of paying a boat load of money for a 2 ounces. Yeah, it’s not bacon, but a really good replacement.

Wow, this stuff is so good!  It was so hard for me not to eat the whole pan before putting on my salad.

Just mix, spread and bake–12 to 15 minutes later you’ll have yourself some tasty Coconut Bacon.

Making-Coconut-BaconCrispy, smokey goodness, sprinkled over a bed of crisp salad. For the dressing, I simply mixed one avocado with a few grape tomatoes and fresh lime juice.

Coconut-Bacon.2

I added them to my salad, but you can add to any dish where you normally use bacon, even BLT’s!

Sprout-Salad-with-Coconut-Bacon.2

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Sprout Salad with Coconut Bacon


  • Author: Celeste @TheWholeServing
  • Prep Time: 5 mins
  • Cook Time: 15 mins
  • Total Time: 20 mins
  • Yield: 4
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Ingredients

  • COCONUT BACON
  • 3 1/2 cups coconut chips
  • 2 tablespoons reduced sodium Tamari sauce
  • 2 tablespoons liquid smoke
  • 2 tablespoons maple syrup
  • 1 teaspoon dry Mesquite Barbeque seasoning
  • 1 teaspoon paprika
  • SPROUT SALAD
  • 1 5 oz. bag of Spring Mix salad
  • 2 cups of Alfalfa sprouts
  • 2 cups of pea sprouts
  • 2 cups of onion sprouts
  • 2 cups of Daikon sprouts
  • 2 cups of mung bean sprouts
  • 2 avocados
  • 10 oz. package of grape tomatoes
  • 1/2 cup chopped sprouted nuts of seeds (optional)
  • AVOCADO-TOMATO DRESSING
  • 1 avocado
  • 10 to 12 grape tomatoes sliced
  • juice of 2 to 3 limes
  • salt to taste

Instructions

  1. Preheat oven to 350 degrees and line a shallow baking pan with parchment paper.
  2. Place coconut chips in a large bowl.
  3. Add the remaining ingredients to the bowl, using clean hands, toss to coat all of the coconut chips.
  4. Transfer to baking pan and spread into an even layer.
  5. Bake for 12 to15 minutes, tossing the coconut chips after 7 minutes. Continue to bake for another 5 to 8 minutes or until chips are golden brown.
  6. Take if from me, watch very closely to avoid burning, my first batch didn’t make it.
  7. Remove from oven, allow to cool, it will crisp up as it cools.
  8. If you have any leftovers of the bacon, just store in airtight container or freeze for later use.
  9. Wash salad and spin in salad spinner.
  10. Divide the bagged salad onto four plates or bowls.
  11. Wash sprouts and spin to dry.
  12. Put 1/2 cup of each sprout on top of greens.
  13. Slice tomatoes and add to salad.
  14. Sprinkle with nuts.
  15. Slice two avocados in half, seed and slice each half and place on salad.
  16. Prepare dressing, slice and seed last avocado.
  17. Place avocado, tomatoes and juice of two limes in blender and blend until smooth, add more juice as needed to get a smooth pourable dressing.
  18. Salt to taste, store any leftovers in the fridge and use within a week.
  19. Sprinkle on Coconut Bacon, drizzle with dressing.
  20. Serve and Enjoy.

Nutrition

  • Serving Size: 4
  • Calories: 296
  • Sugar: 13.1
  • Sodium: 50.5
  • Fat: 4.4
  • Carbohydrates: 30.2
  • Fiber: 15
  • Protein: 13.2
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

 

Sprout-Salad-with-Coconut-Bacon

Salads, vegan, Vegetables, Vegetarian coconut bacon, salad, sprouts, Vegan

Vegan Queso with Spiced Tortilla Chips

4 · Feb 16, 2015 · 34 Comments

Vegan Queso with Spiced Tortilla Chips – Smooth, creamy and oh-so-delicious, you just might forget it’s not real cheese.

Vegan Queso with Spiced Tortilla Chips - Smooth, creamy and oh-so-delicious, you just might forget it's not real cheese.

I’m so excited about this Vegan Queso with Spiced Tortilla Chips recipe, I adapted the Queso dip from a Vegan Cheese recipe I found on Simple Vegan Blog, it is absolutely the best vegan cheese dip ever, ever, ever and it’s so easy!

I’m a vegetarian who doesn’t eat any animal flesh and some people think I’m vegan, but I still eat cheese, it’s hard for me to give it up, but finding this recipe is helping. Let’s face it most dips of this kind are over-processed and  have added ingredients we could do without. This is a much healthier version that has a smooth, creamy consistency that can fool anyone into thinking it’s the real thing.

Vegan Queso with Spiced Tortilla Chips - Smooth, creamy and oh-so-delicious, you just might forget it's not real cheese.

I added green chilies and Roasted Tomatillo & Tomato Salsa to the original recipe to make a Queso dip. That’s what so great about this kind of recipe, you can add ingredients to make it fit your taste.

You can serve it up with plain tortilla chips or kick up the flavor of your chips with a simple sprinkling of spices before heating your chips in the oven, or you can be really healthy and serve with sliced veggies.

It’s also a great replacement for cheesy Pasta or Mac and Cheese sauce.

Vegan Queso with Spiced Tortilla Chips - Smooth, creamy and oh-so-delicious, you just might forget it's not real cheese.

You have to, have to, have to, try this and do what I did, make it, label it, put in the fridge and see what happens. In my house my daughter used it to make a plate of nachos –  she loved it, still doesn’t know it wasn’t real cheese.

5 Delicious Vegan Dips

Vegan Queso with Spiced Tortilla Chips - Smooth, creamy and oh-so-delicious, you just might forget it's not real cheese.

 

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Vegan Queso with Spiced Tortilla Chips


★★★★★

4.8 from 5 reviews

  • Author: Celeste @TheWholeServing
  • Yield: 12
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Description

This recipe was adapted from Simple Vegan Blog, Vegan Cheese Recipe


Ingredients

  • 2 cups of diced potatoes, about 3 medium
  • 1 cup chopped carrots, about 2 stalks
  • 1/2 cup water
  • 1/3 cup extra virgin olive oil
  • 2 teaspoons sea salt
  • 1 tablespoon fresh lime juice, the original recipe use lemon
  • 1/2 cup nutritional yeast flakes
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1 tablespoon, chopped fresh cilantro
  • 1/2 cup chopped green chiles
  • 3/4 cups Roasted Tomatillo & Tomato Salsa

Instructions

  1. Boil potatoes and carrots in the same pot until soft, about 20 to 25 minutes.
  2. Drain potatoes and carrots, allow to cool slightly.
  3. Blend potatoes and carrots in blender with the next eight ingredients, until completely smooth.
  4. Transfer to medium bowl, add in the final two ingredients and stir to combine.
  5. Taste and add additional salt as needed.
  6. Serve and enjoy!
  7. For spiced chips, mix 1/4 teaspoon each, paprika and red pepper and sprinkle over 11 or 12 oz. bag of tortilla chips on a shallow baking pan, heat in a 375 degree oven for 1 minute.

Nutrition

  • Serving Size: 1/4 cup
  • Calories: 110
  • Sugar: 1.6
  • Sodium: 372.8
  • Fat: 6.5
  • Saturated Fat: 0.9
  • Carbohydrates: 9.3
  • Fiber: 3.7
  • Protein: 6
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

NOTE: Store in an airtight container in the fridge, reheat before serving.

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 Vegan Queso with Spiced Tortilla Chips.

Vegan Queso with Spiced Tortilla Chips - Smooth, creamy and oh-so-delicious, you just might forget it's not real cheese.

Want more vegan dip recipes? Click below and get your free ebook.


Vegan Queso with Spiced Tortilla Chips

Sauces, Snacks, vegan, Vegetables, Vegetarian cheese, queso, tortilla chips, Vegan

Chipotle Sweet Potatoes with Brussels Sprouts & WIAW

0 · Feb 4, 2015 · 3 Comments

Chipolte-Sweet-Potatoes-with-Brussels-Sprouts.3

A few weeks ago I had Chipotle Sweet Potato Wedges from Whole Foods Prepared Foods Bar, it had a sweet and spicy baked on sauce. This weekend when I had a craving for more, I opted to create instead of purchase,I’m not sure of what was used for the sweet in the original recipe, because I didn’t read the ingredients as I normally do when I purchase foods from Whole Foods, so I decided to use maple syrup for my sweet. After cutting the sweet potatoes into wedges and tossing in a sweet sauce made with a mixture of maple syrup, extra virgin olive oil and chipotle peppers, I roasted them in the oven.

Chopped-Sweet-Potatoes

Instead of eating them alone, I added chopped Brussels Sprouts, which helped in balancing the heat from the chipotle.

Chopped-Brussels-Sprouts

To marry the two, I created a sauce of silken tofu, chipotle peppers, a bit of maple syrup, and lime juice.

Above-Chipotle-Sweet-Potatoes-with-Brussels-prouts

It turned out to be a splendelicious dish. Yeah, I just made up that word. You’ll find the recipe below.

This was my Monday night dinner.

Chipotle-Sweet-Potatoes-with-Brussels-Sprouts

Here are the rest of my What I Ate meals from Monday.

  • Lemon water – all day long
  • Breakfast – Oatmeal English Muffin with egg and vegan sausage
  • Lunch – Vegan Meat-less Sliders and Broccoli Slaw (Super Bowl Leftovers)
  • Snack – Orange slices
  • Snack – Chips and Roasted Tomatillo & Tomato Salsa
  • Dessert – Vegan Red Velvet Chocolate Chip Cupcakes (recipe coming soon)

Collage-of-Meals

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Chipotle Sweet Potatoes with Brussels Sprouts


  • Author: Celeste @TheWholeServing
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Ingredients

  • 4 medium sweet potatoes
  • 3 tablespoons maple syrup
  • 2 tablespoons extra virgin olive oil
  • 1/2 teaspoon chipotle pepper spice
  • sea salt to taste
  • 3 cups chopped Brussels Sprouts, I started with a 10 oz package of Trader Joe’s sliced Brussels Sprouts
  • Chipotle Cream Sauce
  • 1/2 cup soft silken tofu
  • 1/4 teaspoon chipotle pepper spice
  • 1 tablespoon maple syrup
  • juice from half a lime

Instructions

  1. Preheat the oven to 350 degrees.
  2. Thoroughly wash and peel sweet potatoes, slice in half lengthwise and cut each half in half again then cut in half across the grain to create wedges.
  3. Place wedges in a large bowl.
  4. In a smaller bowl, mix together syrup, 1 tablespoon of the olive oil, and chipotle pepper spice until well combined.
  5. Pour mixture over sweet potatoes and toss to coat.
  6. Transfer potatoes to a shallow baking pan, spreading evenly.
  7. Bake 25 to 30 minutes or until fork tender.
  8. While potatoes are baking in the oven, chop Brussels Sprouts and place in a bowl of cold water to keep crisp.
  9. Mix all ingredients of Chipotle Cream Sauce in blender until smooth, season with salt to taste. pour in serving container, cover and set aside.
  10. Ten minutes or so before the potatoes are done, drain the Brussels Sprouts and heat a large skillet with remaining 1 tablespoon extra virgin olive oil over medium high heat, saute Brussels Sprouts, just until they start to soften, about 3 minutes. Season with salt if needed.
  11. Spoon Brussels Sprouts onto plate or bowl, drizzle a bit of the sauce over sprouts top with sweet potatoes and drizzle with more sauce if you like.
  12. Serve and enjoy!

Nutrition

  • Serving Size: 1.5 cups
  • Calories: 277
  • Sugar: 19.3
  • Sodium: 509.8
  • Fat: 8.4
  • Saturated Fat: 1.3
  • Carbohydrates: 47.2
  • Fiber: 7
  • Protein: 7
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

WHAT-I-ATE-WEDNESDAY-NEW-BUTTON-PEAS-AND-CRAYONS

Check out Peas and Crayons for a much more WIAW meal inspiration, and have yourself a Wonderful Wednesday!

Sauces, vegan, Vegetables, Vegetarian, veggies, WIAW brussels sprouts, chipotle, maple syrup, sweet potatoes, What I Ate Wednesday

Freekeh with Mushrooms and Asparagus

0 · Jan 2, 2015 · 7 Comments

Freekeh-Title-3

 

Until a few months ago I had never heard of freekeh. I was talking to a friend about barley, and she mentioned freekeh, so of course I had to find out more about this new to me grain.

Freekeh is popular in the Middle East and Africa. It’s harvested while the grains are yellow and the seed are soft , then piled, sun-dried and finally roasted.

Freekeh is low in fat, high in protein, fiber and is a high energy food with a low glycemic index.

It’s really easy to prepare, just place cold water and Freekah in a lidded saucepan, bring to a boil, stir occasionally. Once it’s boiling reduce heat and simmer until all water has been absorbed. Makes a great replacement for rice or pasta, and is great for anyone needing energy to fuel their workouts.

Above-Freekeh-wMushrooms-and-Asparagus.2 Crazy as it sounds, when I was growing up I would never eat mushrooms, it was only when I was encouraged by one of my college professors, many, many, many years ago, that I gave them a try and realized I had missed out all those years.

Raw on salads, they’re good, but there is something about the aroma and taste of sauteed mushrooms with onions, oh so good, can take a dish form good to mum, mum, good!

Paired here with asparagus and freekeh, makes a tasty meal.

Chop, saute, eat!

Freekeh-wMushrooms-and-Asparagus-Diptych

 

Freekeh-wMushroom-and-Asparagus

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Freekeh with Mushrooms and Asparagus


  • Author: Celeste @TheWholeServing
  • Prep Time: 5 mins
  • Cook Time: 20 mins
  • Total Time: 25 mins
  • Yield: 6
Print Recipe
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Description

Serving options: Vegetarian – sprinkle with Parmesan Cheese. Vegan – sprinkle with Nutritional Yeast


Ingredients

  • 1 1/2 cups cold water
  • 1 cup dry freekeh
  • 1 1/2 tablespoon extra virgin olive oil
  • 1/2 onion, chopped
  • 8 oz baby bella mushrooms, sliced
  • 2 cloves garlic, minced
  • 1 bundle asparagus
  • 1/3 cup vegetable stock
  • dash of salt and pepper
  • 1 tablespoon finely chopped Italian flat leaf parsley
  • finely grated parmesan cheese or nutritional yeast for garnishing (optional)

Instructions

  1. Place cold water, freekeh and 1/2 tablespoon olive oil in large lidded saucepan and bring to a boil, stirring occasionally. Once boiling, lower heat and simmer 15 minutes or until all water has been absorbed. Remove from heat and transfer to large bowl cover and set aside.
  2. Pour remaining olive oil in large skillet over medium heat add onions and mushrooms to pan and saute a minute, add garlic and saute until onions are translucent, about 2 minutes.
  3. Add asparagus, vegetable stock and salt and pepper, saute two to three minutes longer. Add more stock as needed.
  4. Transfer to bowl of freekeh, stir and season with additional salt and pepper to taste as needed.
  5. Garnish with parsley, cheese or nutritional yeast.
  6. Serve and enjoy!

Nutrition

  • Calories: 176
  • Sugar: 2.3
  • Sodium: 33.3
  • Fat: 4.5
  • Saturated Fat: 0.5
  • Carbohydrates: 29
  • Fiber: 4.8
  • Protein: 9.5
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

 

 

vegan, Vegetables, Vegetarian asparagus, freekeh, mushrooms, parsley

Black-eyed Pea Chili With Collards and Mini Maple Corn Muffins

0 · Dec 29, 2014 · 26 Comments

Vegan-Black-eyed-Pea-Chili
I’m not a very superstitious person, but I still hold on to the New Years traditions from my childhood of eating collard greens and black-eyed peas on New Years Day, but this year I’m changing the way I prepare those greens and black-eyed peas.  I’m making Black-eyed Pea Chili and Maple Corn Muffins.
According to tradition, black-eyed peas represent tiny coins and greens being the color of cash, both symbolize wealth and financial rewards in the new year.
I’m not sure if it will bring you wealth, but it will help you hold on to what you have, since they’re both fiber rich, filling foods, that are inexpensive to prepare.
In addition to saving you money these foods can keep you healthy. Collards can help lower cholesterol levels and protect against cancer, just be sure not to overcook. They are best steamed or sautéed just until the leaves start to wilt, which is how I prepared them for this dish.
Black-eyed peas are high in fiber, potassium, which aids in lowering blood pressure, and they’re a good source of protein.
Pour-the-Chili
Vegan-Black-eyed-Pea-Chili.2
Add a side of these moist, delicious, hard to resist Maple Corn Muffins, and you’ll have yourself a magnificent New Year’s Day meal.
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I wish everyone a Happy and Healthy New Year!
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Black-eyed Pea Chili With Collards


★★★★★

5 from 3 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 10 mins
  • Cook Time: 6 hours
  • Total Time: 6 hours 10 mins
  • Yield: 8
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Ingredients

  • 1 tablespoons olive oil
  • 1 medium onion, chopped
  • 2 celery stalks, chopped
  • 1/2 cup finely chopped carrots
  • 3 cloves of garlic, minced
  • 2 15.8 oz cans of black-eyed peas
  • 1 15 oz can tomato sauce
  • 1 14.5 oz can fire roasted diced tomatoes
  • 12 oz of water
  • 1 teaspoon paprika
  • 2 teaspoons cumin
  • 2 teaspoons dried oregano
  • 2 tablespoons ground chili pepper powder
  • 2 teaspoons red pepper(add more for more heat)
  • salt to taste
  • 2 tablespoons corn masa flour or all-purpose flour (optional for thicker chili)
  • 1/4 cup warm water
  • 2 bundles collard greens, cleaned, with hard stems removed and chopped
  • 1 tablespoons olive oil

Instructions

  1. Pour olive oil into large skillet over medium high heat.
  2. Add onions, celery and carrots to pan and saute until onions are translucent.(about 2 minutes)
  3. Add garlic to pan ans saute for 1 minute more.
  4. Transfer to crock-pot bowl and add the peas, sauce, diced tomatoes, water and stir to combine.
  5. Add paprika, cumin, oregano, ground chili powder, red pepper and stir.
  6. Allow to cook on high for 6 hours or on medium high if you are cooking longer, to prevent any burning.
  7. After 5 and 1/2 hours season with salt to taste.
  8. Whisk together masa and 1/4 cup warm water and slowly stir into chili to thicken. (this is optional, only if you want a thicker chili).
  9. Allow to cook for another 20 to 25 minutes.
  10. While chili continues to cook, prepare the greens.
  11. Heat large skillet over medium high heat, add olive oil and saute greens until they start to wilt.
  12. Remove to serving dish cover and keep warn until ready to serve.
  13. When ready to serve, spoon greens into bowl and spoon chili over the greens, stir to mix.
  14. Serve with Maple Corn Muffins and Enjoy!

Nutrition

  • Calories: 167
  • Sugar: 5.1
  • Sodium: 711.9
  • Fat: 4.5
  • Saturated Fat: 0.7
  • Carbohydrates: 26.3
  • Fiber: 6.6
  • Protein: 7.7
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

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Maple Corn Muffins


★★★★★

5 from 3 reviews

  • Author: Celeste @TheWholeServing
  • Prep Time: 5 mins
  • Cook Time: 10 mins
  • Total Time: 15 mins
  • Yield: 48
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Ingredients

  • 2 tablespoons ground flax seed
  • 4 tablespoons warm water
  • 1 cup corn meal
  • 1 cup whole wheat flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground sea salt
  • 1 1/2 cup almond milk
  • 1/4 cup maple syrup
  • 1/4 cup vegetable or canola oil

Instructions

  1. Preheat oven to 375 degrees.
  2. Prepare mini muffin pan by spraying with cooking spray of lining pan with paper liners.
  3. Whisk together ground flax seed with warn water in a medium bowl and set aside.
  4. In a large bowl whisk corn meal, flour, baking powder, baking soda, and salt.
  5. Add milk, syrup and oil to the flax seed mixture and whisk to combine.
  6. Pour milk mixture into flour and fold until there are no dry spots, batter will be slightly lumpy.
  7. Spoon batter into prepared muffin pan and bake for 10 to 12 minutes or until a toothpick inserted into a muffin comes out clean. If you use a standard muffin pan, bake for 20 to 23 minutes or until toothpick inserted in muffin comes out clean.
  8. Remove from oven, allow to cool slightly and remove from pan.
  9. Store muffins in an airtight container.

Nutrition

  • Serving Size: 16
  • Calories: 133
  • Sugar: 3.9
  • Sodium: 173.5
  • Fat: 4.4
  • Saturated Fat: 0.3
  • Carbohydrates: 21.5
  • Fiber: 1.7
  • Protein: 2.3
  • Cholesterol: 0

Did you make this recipe?

Tag @thewholeserving on Instagram and hashtag it #wholeandwellplanted

slow-cooked, Soups, vegan, Vegetables, Vegetarian black-eyed peas, chili, collards, maple syrup, Vegan

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