Creamy Broccoli + Cauliflower Soup

Tempeh Bacon Lettuce & Tomato Sammies

Okay, okay I realize I have done a broccoli cheeze soup recipe on No Beef Here like 2 and a half years ago when I was doing the whole super duper vegan thing. In all honesty, I always think about how I can take recipes I’ve already made and make them WAY better and less complicated. Can you imagine a vegan recipe or even vegetarian recipe that doesn’t call for a sh*t ton of ingredients?! Jeez.

Simplicity is key.

I’ve made this broccoli + cauliflower soup at least two or three times in the last few weeks. From working outside in the frigid cold (in all honesty I’ve grown to appreciate my farmers, postal workers, sanitation workers, etc way more as a result) to my weird sleeping habits (Matt is on a different schedule, 4-12 a.m. yikes), my desires for soup has grown immensely. This recipe is a no nonsense, creamy, dunk garlic bread in it type recipe. Wait…there’s veggies up in here too. This makes it EVEN better 😉

Continue reading

No Way It’s Vegan Mac n Cheese

Tangy watermelon salad (1)

A few weeks ago I had to put myself in the mindset of a child and think about the things they would truly enjoy for my first ever kids cooking class. And to be honest, that was SUCH a challenge! Kids are picky! How the hell was I going to get the pickiest of eaters to eat healthfully AND enjoy veggies with so much flavor?!

I thought…hmm…kids seem to really enjoy mac n cheese. So, cleverly thought I could hide some veggies (ahem butternut squash) in the cheese sauce while also giving kids the option to add in their fave veggies. You’d be surprised, some actually chose to add broccoli to their mac n cheese and those who didn’t still got a dose of veg with the butternut squash hiding in plain sight in the cheese sauce.

For those of you who want a super cheesy but still nourishing baked mac, I’ve provided an additional version for your pleasure 😉 A little something something for all mac n cheese lovers, vegan or not.

Continue reading

I Can’t Believe It’s Not Potatoes

2015-03-18 13.40.30

Holy cow…last week was such doozy. I don’t remember the last time I was horribly sick like I was last week. Fever, cough, mucus, all that soreness and muscle aches. The whole shebang. I had it. It sucked. I was out of commission and felt completely tortured. I have a confession to make. I don’t know what it means to take a break. I LOVE to work. Well, I love to cook, coach and share my wisdom and it’s not really work when you love it, right? But I am such a go, go, go person. Gotta do this, gotta do that. And my body said, “hey girl it’s time for a vacay.” Also known as “be on bed rest and do absolutely nothing and catch up with the Kardashians on the couch.”

Continue reading

Wildly Wonderful Wheat Berries

2014-11-09 10.30.49

I am a huge fan of cooking once and eating twice but in this case I can cook once and eat about 5 or 6 times (okay, maybe just a bit of an exaggeration). I just moved last week so anything that is simple to make and keeps me from spending hours in the kitchen (not that I mind that either) is absolutely a God send.

Continue reading

Holla for Chana Masala

2014-04-16 19.47.32

I believe this is my very first Indian recipe on the blog. Gasp. This is a very auspicious moment. I actually loved how this dish turned out so much I am happy to share it with you. The best part? SUPER EASY! Many Indian dishes take FOREVER and this is simply because of the spices, marinating and making sure you get so many layers of flavor in each bite (this takes great expertise-which I am still working on). This chana (chickpea) recipe is fool proof and can be made on the busiest of nights to satisfy the hungriest men in your home (or women- it surely satisfied me). I hope you enjoy this delicious dish as much as I did.

What You Need: 

  • 2 tablespoons of extra virgin olive oil (or ghee if you’re going the non-vegan route)
  • 4 garlic cloves, smashed and chopped
  • 1 jalapeño chopped
  • 1 tablespoon chopped ginger (you may also grate it to save time)
  • 1 bag of organic baby spinach
  • 2 15 -ounce cans chickpeas, drained and rinsed
  • 1 24-ounce can of San Marzano whole peeled tomatoes
  • 1 red onion, chopped
  • 1 1/2 teaspoons curry powder
  • 2 teaspoons chili powder
  • 1 teaspoon cumin powder
  • Cilantro, for garnish
  • Himalayan Pink salt (or sea salt) and freshly ground black pepper, to taste
  • Cooked Brown rice or Naan, for serving

How You Make It: 

  1. Head olive oil or ghee in a large skillet. Add garlic, ginger, onion to the pan and let cook until softened (about 5 minutes). Add curry powder, chili powder and cumin and cook until fragrant.
  2. Add chickpeas to the spicy onion mixture and stir until completely coated.
  3. Slowly add in tomatoes, breaking tomatoes with a spoon. Season with salt and pepper.
  4. Cook for 10-15 minutes, until the sauce has thickened.
  5. Once the sauce is slightly thick, fold in spinach and stir until it wilts (the heat from the skillet will do this pretty quickly).
  6. Remove from heat. Serve immediately with brown rice or naan and garnish with cilantro.

Enjoy this little taste of India at your next meal.

Peace, love and NO beef!

Guramrit