Vegan Teriyaki Eggplant & Pineapple Skewers

It feels like summer here today so it felt appropriate to share the most summer-worthy recipe of this year’s Lenten series!

When most people think of grilling, they think meat – steaks, burgers, etc. – but fruit and veggies are also also fabulous grilled.

This beautiful grilled skewers are simple, packed with flavor – and plant based. Chunks of eggplant and pineapple and grilled and glazed with a quick homemade teriyaki sauce. This is the perfect vegan option for your next cookout!

Continue reading

Vegan Cauliflower Gyros in the Air Fryer

My most productive time of the day is the morning. The more I can get done before lunch, the better – and that extends to dinner prep too. This meal was a hit here not only because it was delicious, but also because a vast majority of the prep could be done ahead of time.

Cooked, marinated cauliflower in a pita with cucumber, tomato, and black olives.

I set the cauliflower up to marinate early, and by the time dinner rolled around all I had to do was toss it in the air fryer and assemble the sandwiches. It was packed with flavor and super hearty – a perfect Lenten Friday dinner.

Continue reading

Vegan Spring Minestrone

This winter has been crazy. Here in central NJ, we’ve seen more snow this year than we have in at least a decade. The kids no longer get excited when it’s snowing – it’s happened than often. And I know other parts of the country are dealing with an unexpectedly harsh season too, and not fairing as well as we have been.

I take heart knowing spring is around the corner.

Even with spring on the horizon, it’s still soup weather. Lots of my favorite soups are very wintery – so I decided I needed one that was more spring-appropriate. This vegan soup is packed with spring veggies – and flavor.

Continue reading

Vegan Hummus and Herb Pizza

For me, pizza is synonymous with Lent so even though this year’s Lenten series is vegan, I had to include a pie that fit the bill.

Instead of cheese, this pie has a layer of creamy hummus. Instead of meat or extra cheese, it’s topped off with sliced grape tomatoes, herbs, and toasted pecans.

The result is a beautiful pie – perfect crispy crust, creamy layer, and lots of toppings!

Continue reading

Individual Vegan Pot Pies

Since so much of the country is dealing with snow, it seemed appropriate to kick off this year’s Lent series with some cold-weather comfort food. These pot pies are warm and hearty – even meat lovers won’t miss the meat here!

With hearty veggies, a creamy sauce, and a flaky crust, this falls into you’d-never-guess-it’s-vegan territory. But it is, and it’s good.

Continue reading

Vegan Chickpea Shawarma in the Air Fryer

Happy #Veganuary! When’s the last time you had a vegan meal?

Our family is not vegan, but I do try to mix vegan meals into our meal plan regularly. I both appreciate the lessened environmental impact of these meals and like exposing the kids to lots of different cuisine options.

This vegan meal is perfect for a busy family because it comes together in less than 30 minutes and is made with things I always have in the fridge or pantry.

Continue reading

Vegan Butternut Squash & Apple Burgers with Balsamic Caramelized Onions

I feel like I’ve been avoiding fall. The weather has been really mild here – enough that I haven’t even had to break out a sweatshirt most days and I’ve still been picking tomatoes from the garden regularly. It’s made it easy to pretend summer is just ending.

But, I can’t pretend forever – our first frost is coming tonight and it’s finally kicked my brain into fall mode. I’m officially craving all the autumn flavors – and this vegan burger just hits the spot.

These have just a few simple ingredients but they flavors are incredible – fresh, and perfectly seasonal.

Continue reading

Peach Panzanella Salad

We put in a big garden this spring. It’s something we’ve had plans for but with quarantine, we finally made the jump and did it. We knew it would be a learning year – and it is. I’m having more fails than successes.

One huge success? Our tomatoes.

This simple salad is one of my favorite ways to use up our tomatoes. If you’re going to make this, I highly suggest using tomatoes from a farm or your garden – they’re just so good right now!

Continue reading

Marinated Vegetable Sandwiches

If there’s one thing I could eat all summer, it would be sandwiches loaded with vegetables. All the vegetables. Usually toasted and loaded up with some melty cheese.

These sandwiches are one of my favorite variations – the veggies are marinated in a sweet-but-savory marinade for a few hours before being cooked, which gives them a really nice extra layer of flavor.

Continue reading

Vegetable Pot Pie

Today is Good Friday, and the wrap-up to another year of the Lenten dinner series. It’s a heavy day for Christians made heavier for everyone by the current pandemic. I chose something comforting for today – because I think right now we all need it.

This pot pie is just loaded with veggies so it’s hearty in the best way. The filling is flexible – but I chose veggies with a longer shelf life so this could easily be a “week 2 meal” if you’re trying to space out your grocery trips.

Continue reading