vegetarian

Review: Decadent, Creamy Desserts from Bon Devil!

Abby H.

Recently, Bon Devil send us a set of all of their 4 packs of their rich, creamy vegan dessert ganache.

The big kid is vegetarian, and we frequently purchase vegan foods because they are easy to find and I want to support his desire to be vegetarian.

These little cups of ganache are rich, creamy, and smooth. They have a slight coconut aftertaste (they are made with coconut milk), which is delicious by the way. I’ve been using it on fruit, but I can imagine that it would be really good on pound cake, or with cookies/shortbread. That’s how the kids have been eating them, as dip for their cookies.

I know you can eat it by itself, but it’s so rich you really need something a little lighter to pair with it.

They come in four flavors: chocolate, vanilla, salted caramel chocolate, and caramelized banana. In our house, the chocolate and vanilla were the first to get consumed.

If you have tried them, leave a comment and let me know which flavor was your favorite, and how you eat it?

If you haven’t tried Bon Devil desserts yet, you can find them on Amazon and other Mass Merchandisers and Grocery stores.

Thanks to Bon Devil for sending us these tasty desserts to review. I received no financial compensation to facilitate this review, and all opinions are mine. This page may contain affiliate links. For more information about the use of affiliate links and partnerships, visit my disclosure page. 

Family Recipe: Cindy’s Spinach Salad

Abby H.

This salad is courtesy of my Aunt Cindy. I don’t remember when or where this salad originally came from, but she introduced it into our lives in my youth.

If you don’t like Spinach, you will love this salad.

Cindy’s Spinach Salad

Ingredients:

  • 1 bag triple-washed spinach (approx 10 ounces)
  • 1 small can of mandarin oranges (drained and rinsed)- Or you can use 2 fresh peeled mandarin oranges
  • 1/2 cup French Fried Onions
  • 1/4-1/2 cup Italian Salad Dressing

Directions:

  1. In a large chilled bowl, combine all ingredients and serve straightaway.

This serves 2 as a main, or 4 as a side dish. This recipe is naturally vegan.

This is also great as a main dish topped with 4-6 ounces of your favorite grilled protein (I like chicken breast).

 

Family Recipe: Baked Red Pesto and Roasted Veggie Pasta

Abby H.

This recipe is easy to make, and amazing. It uses Red Pesto, which has a tomato base. It’s warm, filling, and comforting.

The first thing you need to do is roast some veggies. Check my recipe here. I roast 5-ish lbs of veggies each week, so we usually have some in the fridge.

 

Baked Red Pesto and Roasted Veggie Pasta

Ingredients:

Directions:

  1. Preheat the oven to 350 degrees.
  2. Boil salted water and cook pasta per package directions. As you drain, reserve some of the pasta water (about 1/2 cup).
  3. In a large baking dish (11×13) mix roasted veggies, pasta, red pesto, and add pasta water a little bit at a time, until all the pasta is coated. You may not need all 1/2 cup.
  4. Mix in 1/2 of the cheese.
  5. Smooth the mixture down into the baking dish, and bake for 20 minutes covered.
  6. After 20 minutes, top with the remaining cheese and continue to bake uncovered for 10-ish minutes until the cheese is brown and bubbly.
  7. Serve with garlic bread and a green salad.

Serves 6-8. This re-heats well, if there are any leftovers.

Notes:

  • This dish is vegetarian, but not vegan. This is a vegan red pesto, but I’ve not tried it. To make it vegan, use a vegan red pesto and vegan Italian Cheese blend.
  • Pesto is not a nut-free product! If you have a nut allergy, be careful!
  • Feel free to use your favorite pasta (high protein, gluten-free, made from soy, etc). I do not recommend shirataki noodles- They have a weird texture and smell (seriously).

 

Dream Dinners: Send a Dinner Care Package to Your Friends and Family

Abby H.

This is such an amazing idea- I love it! As many of you know, we lost my dad a little over a week ago, and so many people have reached out to support my mom. One of the ways is with a hot meal.

If you have someone with a loss in their family, or they are recovering from an illness, or maybe they’ve added to their family, bringing a meal is a great way to help.

Dream Dinners has a great option for February. It includes a complete, cook-from-frozen, vegetarian meal with no prep work:

Spinach & Artichoke Ravioli Bake Garlic BreadHope's Cookies

Available in 2 sizes. The medium bundle serves 2-3 and the large bundle serves 4-6. Ordering is easy, just email at lamesaca@dreamdinners.com, and Marsi’s amazing staff will work with you to schedule a pickup.

Want to send more than just one meal? Send them a Meal Prep Starter Pack with 3-6 freezer meals! For just $99, you’ll provide them with delicious, easy meals that they can thaw and enjoy any time they need a break. Marsi and her team at the La Mesa Dream Dinners location offer home delivery and can bring it right to their door for you. You can order a Meal Prep Start Pack online at DreamDinners.com.

If you aren’t in San Diego, it’s cool! There are Dream Dinners locations in 21 states, and many of those locations offer local delivery too!

Ripple Street: MorningStar Farms® Veggie Sausage Patties Chatterbox

Abby H.

Looking to try something new?

Wake up your tastebuds and enjoy a delicious meat-free addition to any balanced breakfast with MorningStar Farms® Veggie Sausage Patties. They’re plant-based and seasoned with an inviting blend of aromatic herbs and spices to delight everyone in your family. Find Original, Hot & Spicy, and Maple MorningStar Farms® Veggie Sausage Patties in the freezer aisle of your local retailer. Which flavor are you most excited to try?
If you are selected, you will receive:

1 Free coupon to purchase MorningStar Farms® Veggie Sausage Patties from your local store.

To apply, click here. 

 

New Recipe: Chipotle Black Bean Enchilada Casserole

Abby H.

This is a super easy, yummy recipe. My kids love it because it’s cheesy, and vegetarian (important for my big kid). I’m making a big batch for dinner this week, with plenty of leftovers!

It freezes well so you can make a bigger batch and have some for later.

Chipotle Black Bean Enchilada Casserole

Serves 6-8

Ingredients:

  • 1 bag MorningStar Farms® Chipotle Black Bean Crumbles (12 oz)
  • 3 cups cheese, divided (I use Mexican blend)
  • 1 large (28 oz) enchilada sauce (I like green)
  • 16-19 corn tortillas, torn into bite-size pieces
  • 1 bag (12 oz-ish) fajita blend (that’s onions and peppers)
  • spray release

Directions:

  1. Spray a 9×11 baking dish with spray release.
  2. Layer torn tortillas, black bean crumbles, fajitas blend, tortillas, sauce, and cheese.
  3. Layer until pan is filled, top with cheese.
  4. Cover with foil and bake at 350 degrees for 30 minutes until bubbly.
  5. Remove foil and continue to bake for 10-15 minutes until the top is brown and bubbly.

Serve with sour cream, salsa, and diced black olives (optional, but a family favorite). I serve with a Mexican Caesar Salad, or Cilantro Lime Rice-a-Roni.

To make this dish vegan, use vegan cheese.

Mexican Cesar Salad

Ingredients:

  • 6-8 cups of your favorite lettuce/lettuce blend (romaine and bibb is great!)
  • 2 tomatoes cubed/sliced
  • ½ cup purple onion, cut into rings
  • 1 small can corn, drained and rinsed
  • ¼ c ranch dressing
  • ½ c your favorite salsa

Directions:

  1. Combine the salsa and ranch together, chill in fridge 6-8 hours before servings. This allows the flavors to blend.
  2. Toss the veggies in a chilled salad bowl with the dressing.
  3. Top with ¼ c crushed corn chips/tortilla chips for some added crunch!

Serve topped with grilled chicken breasts for an entree or without meat as a side dish.  Serves 3 as an entree, serves 6 as a side dish.

 

Easy Hummus Recipe!

Abby H.

Yesterday in my tabouli recipe, I mentioned I’d be sharing a hummus recipe soon. Here we are!

This recipe is super easy, and you can pick up all the ingredients in any grocery store, on Amazon, or even at Target.

Ingredients:

  • 2 15.5 oz canned chickpeas (garbanzo beans), drained and rinsed
  • 1/2 cup tahini (I like Tumeric Tahini from Havens Kitchen)
  • 1/4 cup lemon juice
  • 1 clove garlic, chopped (or you can use 1 teaspoon chopped jarred garlic)
  • 2 tablespoons olive oil
  • 1/2 t. cumin
  • salt to taste
  • Garnishes (optional): additional olive oil, everything but the bagel seasoning, toasted sesame seeds, a sprinkle of cumin, sumac, chopped parsley)

Directions:

  1. In a food processor/blender, blend all of the ingredients (except the garnishes)
  2. If the hummus is too thick, add 1 teaspoon of water and blend again. repeat as needed, adding up to 3 teaspoons of water.
  3. Refrigerate overnight to allow flavors to meld.
  4. Pour into a bowl, top with 1 tablespoon olive oil, and any other additional garnishes as needed.
  5. Serve with veggies, pita, or chips/crackers.

This recipe is vegan, and gluten-free.

 

Easy, Tasty Tabouli Recipe!

Abby H.

I love tabouli (tabouleh)- It’s easy to make, and it keeps in the fridge for up to a week (if it lasts that long). It’s a delicious, easy summer salad.

This is my spin on traditional tabouli- I use Right Rice in place of bulgar wheat, but you can use whatever grain you like. Couscous, quinoa, or Israeli couscous are all great choices. My kids don’t like bulgar wheat.

This week in our Yasukochi Family Farms CSA box we received: Tomatoes, cucumbers, onions, lemon, and parsley.

Ingredients:

  • 2 cups grains of your choice, cooked as directed ( I use garlic herb or original Right Rice)
  • 1-pint cherry tomatoes halved
  • 2 cups cucumbers, diced (I used larger English cucumbers, but you can use the small Persian cukes and slice them into “coins”)
  • 1/2 cup fresh mint, diced
  • 1.5 cups parsley, diced
  • 1/2 cup onion, chopped finely (I like yellow or red)
  • 1/4 cup your favorite oil (olive or avocado are my favs)
  • 1/4 cup freshly squeezed lemon juice
  • 1 teaspoon kosher salt
  • cracked pepper to taste

Directions:

  1. Cook your grains per the package direction, and set them aside to cool to room temperature.
  2. In a small bowl, combine the oil, lemon juice, and salt. Whisk and set aside.
  3. In a large mixing bowl, combine all veggies and toss with oil and lemon juice mixture.
  4. Fold in the cooled grains.
  5. Refrigerate for at least 3 hours minimum before serving.
  6. Season with additional kosher salt, and black pepper to taste as needed.

This salad goes great with hummus, pita, and grilled protein. I’ll have an awesome hummus recipe up in a few days!

This recipe is naturally vegan. If you use Quinoa or Right Rice, it is gluten-free as well.

 

Recipe: Easy Spanish Tortilla

Abby H.

I know y’all want the recipe first and more info and tips afterward, so here ya go:

Spanish Tortilla (serves 4)

Ingredients:

  • 1 large potato, peeled and sliced very thinly
  • 1 sweet onion, diced
  • 1 bell pepper, color of your choice (I used green)
  • 1 clove garlic, minced
  • 3 T butter
  • 6 eggs
  • 1/4 c half and half
  • 1/2 c shredded cheese, your choice
  • 1/2 c Cooked bacon crumbles
  • Salt, pepper
  • Chopped green onion for garnish

Directions:

  1. Using half of the butter, sauté onion and pepper until softened and onions are clear, about five minutes on medium.
  2. Add remaining butter, allow to melt, coat pan, and add potatoes so they are separated and evenly dispersed throughout the pan.
  3. Cook on low until potatoes are translucent, about five to 10 minutes on medium.
  4. While potatoes are cooking, in a mixing bowl crack eggs, add half-and-half. Add salt and pepper, beat vigorously until well blended.
  5. Remove pan from heat, pour egg mixture over top of vegetables make sure egg mixture is evenly distributed throughout the pan, covering veggies.
  6. Top with bacon crumbles and shredded cheese.
  7. Bake at 350 for between 12 and 18 minutes, until eggs are set and cooked through.
  8. Allow to cool to room temp, slice, and top with chopped green onion for garnish.
  9. Serve with avocado and corn salsa, recipe be found here. This makes a great dinner or breakfast or whenever. It’s relatively inexpensive, it’s very tasty, and it is a good use of veggies.

Other good veggies to include are zucchini (saute in butter with onions), or tomatoes (place thin slices on the very top after all of the ingredients are in the pan). Regarding the potatoes, I used a knife and thinly sliced the potatoes into circles, but you can use a mandoline if you have one.

You need to use a pan that is oven-safe. If you don’t have one, you can cook your tortilla on the stove. Instead of turning off the stove in step 5, turn down the heat to low, add egg mixture. Once the eggs have set around the edges, using a spatula, loosen the edges, and wiggle your spatula under the tortilla, and gently flip it over. Cook until both sides of the tortilla are set and cooked throughout.

Spanish Tortillas are not bread-based, in fact, there is zero bread involved. Spanish Tortillas are more like frittatas or a crustless quiche- the only constant ingredients are eggs and potatoes. The rest of the ingredients are up to you. It’s a great way to use veggies and cheese hanging around your fridge.

They are great for any meal. Add a side of fruit for breakfast, or a bright salad with a tangy vinaigrette for lunch or dinner.

If you are a vegetarian, omit the bacon.

A lovely patio in Spain. Makes you want tapas, right?

Recipe: Butternut Squash Bisque (GF, Vegan)

Abby H.

This recipe is super simple, and I’ve included some steps to shave off more time to get the soup in your belly faster!

Butternut Squash Bisque

Ingredients

  • 1 T. Avocado Oil
  • 1/2 Large onion, diced
  • 3 cups butternut squash, peeled and cubed (You can save time by buying it in the frozen foods section)
  • 1 large carrot, peeled and chopped
  • 1 Quart Vegetable Stock
  • 2 cups Hazelnut Milk
  • 1t. Rubbed Sage
  • Salt and Pepper to taste

Directions:

  1. In a large stockpot, heat oil. Add onions, and cook for 5-10 minutes, until clear and fragrant.
  2. Add squash and carrot. Cook approx 10 minutes until softened.
  3. Add vegetable stock, and simmer until veggies are tender/soft.
  4. Remove from heat, add hazelnut milk.
  5. Blend soup with a stick blender until smooth.
  6. Add salt and pepper to taste.

Serve this luscious, velvety soup with hot, crusty bread and a crisp green salad.  It freezes well, in case of leftovers.