Tag: Vegan Recipes

Spicy Potato Kale Bowls w/ Mustard Tahini Dressing

Categories Recipes6 Comments on Spicy Potato Kale Bowls w/ Mustard Tahini Dressing

I’ve been doing my best to keep up with a ‘meat-less Monday’. I personally find vegan/vegetarian meals boring, they never have that flavor that leaves you satisfied. I found this recipe from This Savory Vegan and I thought I would give it a try. You can never go wrong with potatoes and I was so happy with the way this meal turned out! I recommend this when you are in need of a filling & satisfied meat-less Monday meal.

Ingredients

  • 2 Large Potatoes, cut into bite sized pieces
  • 1/2 Yellow Onion, diced
  • 1 Jalapeño, diced
  • 1 Bell Pepper, diced
  • 1 TBSP Olive Oil
  • 1/2 TSP Paprika
  • 1/2 TSP Chili Powder
  • Salt & Pepper
  • 1/2 Cup Tahini
  • 2 TBSP Red Wine Vinegar
  • 2 TBSP Yellow Mustard
  • Lemon Juice
  • 1 TSP Oregano
  • 1/2 TSP Garlic Salt
  • Water as needed

Let’s Get Cooking

Preheat the oven to 425F and line a baking pan with aluminum/parchment

After dicing all the ingredients in a large bowl combine potatoes + onion + jalapeño + bell pepper + olive oil + paprika + chili powder. Stir to combine evenly.

Spread the mixture on a baking sheet, season with salt + pepper and bake for 25 min. Remove the pan, stir and cook for another 25 min/until the potatoes are soft

As the potatoes are cooking combine the tahini + red wine vinegar + yellow mustard + lemon juice + oregano + garlic salt and stir. I had to add about 2 TBSP of water afterwards to get it to a dressing consistency. Place in the fridge until all ingredients are ready.

Place the kale in a large bowl and add lemon juice. Stir for a minute and place in the fridge.

Once the potatoes are ready place them on top of the kale, add the dressing, and ENJOY!

I found this recipe easy to prep and easy to make a lot for the week.

Always Hungry,

Hannah

Antoni’s Cauliflower Steaks

Categories Recipes3 Comments on Antoni’s Cauliflower Steaks

I’m not a cauliflower person, or a vegetable for a meal person for that matter. I’m a meat and potatoes kind of gal, always have been & always will be. BUT I am open to trying new things, and of course it’s Antoni’s recipe so I had to. I LOVED this recipe, it is spicy and seriously so good.

Ingredients

  • 1 Large Head Cauliflower
  • 1/4 Cup Olive Oil
  • 2 TSP Ground Turmeric
  • 1/4 TSP Kosher Salt
  • 4 Large Dates, pitted & thinly sliced length wise
  • 1/2 Cup Loosely Packed Cilantro Leaves
  • 3 TBSP Roasted Salted Almonds

Dressing

  • 3 TBSP Finely chopped Cilantro stems
  • 2 TBSP Gochujang or Sriracha
  • 2 TBSP Fresh Lime Juice
  • 1 TBSP Olive Oil
  • 1 TSP Honey
  • Pinch of Kosher Salt

Let’s Get Cooking

Preheat the oven to 425F

Remove any green leaves from the cauliflower, trim and discard the rough part of the stem.

Cut the cauli lengthwise into about 2-3in thick steak like slices. It will fall apart, BUT THAT’S OKAY!

In a small bowl whisk together oil + turmeric + salt. Place cauli on a baking sheet & drizzle with the oil mixture. Turn the cauli around to make sure it gets coated.

Bake for 25-30 min.

While the cauli is baking, whisk together the ingredients for the dressing.

Once the cauli is done, drizzle with the dressing, top with dates, cilantro leaves, & almonds.

This was a switch up from my normal meals & it was so so so good. I mean it’s Antoni’s recipe, you can never go wrong.

Made with Love,

Hannah