Broccoli Mac and Cheese

Y’all… If you’re not following The Detoxinista, you’re missing out. She doesn’t always post vegan recipes, but they’re generally easy to convert with a few substitutions. However, this is one vegan recipe that will leave you wondering why you ever made it with dairy in the first place. Yum!

Cheesy broccoli mac and cheese made as a casserole! #fruitsohard #vegan #glutenfree #macandcheese #casserole

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Stuffed Peppers

Stuffed peppers make the main dish of a hearty, warm meal. They’re comforting, customizable, and easy to make. Add whatever you’d like! But here’s our suggestion, the combination we love and usually go with. Comment below if you have a favorite mix of grains and veggies!

Green bell peppers stuffed with wild rice, beans, and veggies and optional vegan cheese! #fruitsohard #vegan #glutenfree #stuffedpeppers

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Vegan Christmas

Ever wonder what a vegan holiday meal looks like? At this point, I’m wishing I would have taken more photos, but I didn’t plan on writing this post. Whoops! 🙂 In any case, I need to get better at this food blog thing because I’ve signed up to be a Beachbody coach, so nutrition and exercise are back in full swing. It’s just the thing I need to stay accountable, supplement my income, inspire others, and have fun! <3 
 
When you’re health conscious like I am, nutrition is always in mind when you eat. So our holiday meals actually consist of food we make any time of year–which we often do. Especially since they’re the only meals I seem to be able to cook successfully. 🙂 
 
And what do you know? The non-vegans at the holiday table loved all of it. 🙂 YAY!
 
Each of the following recipes comes from TeamBeachbody.com / FigFood.com. I’ve made some modifications for my taste/gluten-free eating, but you can click the link for the original recipes.
 
 
 
Serves: 12 servings, 2/3 cup each
Ingredients:
2 1/2 lbs medium yams, peeled, cut into 2-inch pieces (about 8 cups)
1 tsp sea salt
3 tbsp 100% orange juice
3 tbsp vegan butter, melted
2 tbsp maple syrup
1/2 tsp ground cinnamon
Dash ground nutmeg
Preparation:
1. Preheat oven to 350 degrees F (176 C).
2. Arrange yams in 13x9x2-inch glass baking dish. Season evenly with salt. Set aside.
3. In a small bowl, combine orange juice, vegan butter, and maple syrup. Whisk to blend.
4. Pour orange juice mixture over yams and stir/toss to coat.
5. Sprinkle evenly with remaining cinnamon and nutmeg.
6. Bake yams, stirring occasionally, for 50 to 60 minutes or until fork tender.
 
Serves: 5 servings, about 3/4 cup each
Ingredients:
1 tbsp olive oil
1 lb green beans, trimmed (about 4 cups)
1 cloves garlic, finely chopped
1/2 tsp sea salt
1/4 cup water
2 tbsp fresh lemon juice
Preparation:
1. Heat oil in large skillet over medium-high heat.
2. Add green beans and garlic. Season with salt; cook, stirring frequently, for 4 to 6 minutes.
3. Add water; cook, covered, for 2 minutes.
4. Remove lid; cook for 30 seconds to 1 minute, or until water evaporates.
5. Add lemon juice. Serve immediately.
 
Serves: 10 servings, about 3/4 cup each
Ingredients:
1 cauliflower head, cut into florets

1 broccoli head, cut into florets
(optional) Pinch pink Himalayan salt
1 1/2
 cups unsweetened nondairy milk
1/2 cup shredded vegan cheddar cheese
1 cup pumpkin puree
2 tsp Dijon mustard
1/4 cup gluten-free panko bread crumbs
Preparation:
1. Preheat oven to 425 degrees F (218 C) and ready a .
2. Place cauliflower on baking sheet that has been lightly coated with spray and season with salt if desired.
4. Bake for 24 to 28 minutes or until golden brown. Set aside.
5. While cauliflower is cooking, bring almond milk to a boil in medium saucepan over medium-high heat, stirring frequently. Reduce heat to medium-low.
6. Add cheese, pumpkin, and mustard and cook, stirring frequently, for 3 to 4 minutes or until well blended.
7. Add cauliflower and mix well.
8. Pour cauliflower mixture into 13x9x2-inch casserole dish that has been lightly coated with spray.
9. Top with bread crumbs.
10. Bake for 18 to 20 minutes, or until hot and bubbly.

 

Serves: 8

Ingredients:
9″ pie crust 

1 cup unsweetened nondairy milk
1 tsp vanilla extract
3 tbsp ground flaxseed
1 can pumpkin puree
3/4 cup brown sugar
1 tsp ground cinnamon
1/2 tsp salt
1/4 tsp ground ginger
1/4 tsp ground nutmeg
1/4 tsp ground allspice
Preparation:
1. Preheat oven to 425 degrees F (218 C).
2. Combine milk, vanilla extract, and ground flaxseed in blender, mix and let stand for 15 minutes.
3. Add remaining ingredients to blender and blend until smooth. Then pour into crust.
4. Bake for 10 minutes. Then reduce oven to 325 degrees F (162 C) for 60 minutes or until filling is set.
5. Let cool and then refrigerate overnight.
 

Eat your fruits and veggies, kids.

 

Creamy Roasted Broccoli, Cauliflower, and Kale Soup

This recipe is exceptional on a cold day, but I’ll be honest. I could eat it all the time. Haha! It’s a crowd pleaser, and it’s pretty simple! There are a few steps, but nothing’s too complicated. You can have it on the table fast, and you can save some for leftovers for the next day. You could even batch-cook this. It’s a great recipe, and I hope you try it! 🙂

A creamy roasted broccoli, cauliflower, and kale soup made with no oil, sugar, gluten, or animal products! #fruitsohard #vegan #glutenfree #soup #broccoli #kale #cauliflower #recipe

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Loaded Baked Potato Salad

Today’s recipe was a hit at the vegan BBQ we went to yesterday. We ate carrot hot dogs, lentil burgers, corn, quinoa salad, hummus, grilled potatoes/mushrooms/sweet potatoes/asparagus, brownies, pie, cookies, and more. But this baked potato salad is always a winner, even with nonvegans. They can’t believe it’s vegan, and that’s a cool thing. It’s so good, so enjoy it!

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Carrot Hot Dogs

Carrot hot dogs?! I know. Sounds weird. But seriously. Dip these babies in ketchup and it’s like you’re eating an Oscar Mayer wiener. So good!! This recipe comes from an author friend of mine. Her name is Patty Maximini, and you can check out her info and the original recipe posting here.

Vegan hot dogs made from carrots? YUP! And they're smoky, savory, and delicious! #fruitsohard #vegan #glutenfree #carrots #hotdogs<

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Zucchini Noodles With Alfredo Sauce

On Saturday night, I asked Husband to make an Alfredo sauce for zucchini noodles because I’d been really wanting to eat it again since having some at our friends’ house a while back. He found this recipe for cashew Alfredo sauce and it turned out AMAZING. So I made him take a photo so I could share it with all of you great people for Meatless Monday. YUM! Enjoy!

Creamy cashew alfredo sauce poured over zucchini noodles makes the ultimate raw comfort dish! #fruitsohard #vegan #glutenfree #zucchini #cashewalfredo #alfredo #rawvegan

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Broccoli Potato Soup

Hey all! It’s been a long time. I’d apologize, but I have had a lot on my plate. If you check out the last post, you’ll see what I’ve been working through. Grief, anxiety, panic, etc. Plus a lot of editing work, which is amazing. BUT it is Meatless Monday today, and Husband tried another one of the fabulous recipes on Plates for Plants! Seriously, y’all. If you haven’t checked out that awesome blog, you’re missing out!! Husband made it a little differently for me because I don’t do spicy at all. But it’s all dairy-free, vegan, gluten-free, simple, and mega delicious. Just YUM! Tastes cheesy and it’s so satisfying. Mmmm!

A creamy, delicious potato soup with broccoli! #fruitsohard #vegan #glutenfree #broccolisoup #potatosoup

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Avocado Rice

Happy Meatless Monday! It’s the last one of 2013, so I hope you’re enjoying it! This is the perfect time to think about going meatless on Mondays for 2014. It does so much good for your body, the animals, and our planet. I don’t want to be a Debbie Downer this close to NYE, so we’ll talk about it later, but going meatless for just one day a week would be a huge step in the right direction for our world.

In any case, I want to leave you with a really simple recipe. It can be a side dish or it can be added to tacos or burritos, but we eat it as a meal in a huge bowl. Haha! It’s easy, inexpensive, and delicious. YUM.

Let me know if you try this recipe! Comment below, rate it, or take a photo and tag me @fruitsohard on Instagram. I’d love to see your creations. Happy eating!

Avocado Rice
Prep Time
35 mins
Total Time
35 mins
 
This is a simple avocado rice you can serve as a side or as the main course with some added veggies. Just four simple vegan and gluten-free ingredients you might have on hand right now.
Course: Side
Cuisine: Vegan | Gluten-Free
What you'll need:
RICE
  • 2 cups cooked white rice, steamed
  • 1-2 avocados, ripe, pitted, out of skin
  • Lemon juice (just a squeeze)
  • Garlic powder to taste
ADD-INS/TOPPINGS (optional)
  • Mixed veggies
  • Cashew sour cream
  • Coconut aminos/tamari
What you'll do:
  1. After you've steamed your rice, mash avocados into rice (or cut avocados into small chunks and mix into rice).
  2. Add a squeeze of lemon juice to the avocado rice.
  3. Sprinkle garlic powder on to taste.
  4. Mix well and enjoy. Add optional toppings or add-ins if you'd like too!
Recipe Notes

*Optional extras: Add a splash of coconut aminos and/or some lightly steamed peas and corn.

Green Bean Casserole Pasta

I know I’ve been horrible about Meatless Monday posts! I’ve been so busy with work, but I vow to take a little bit more time out of one day a week to get some Meatless Monday recipes up here for you. Today I want to talk about one Josh made for us last week. He found this blog called Plates for Plants, and it has some amazing recipes. I can’t wait to try more, but this one caught Josh’s eye and won my stomach over.

I, too, loved green bean casserole. It was the dish I always made for Thanksgiving and Christmas. However, cream of mushroom soup is now out of the question since I’m vegan. I’m also gluten free so the french fried onions are out. But this recipe is a seriously delicious replacement. And serving it over some brown rice pasta is a fab idea. YUM!

We didn’t take any photos, but you can check the whole thing out on Plates for Plants and get the recipe there. It’s super delicious and pretty easy. Not a lot of ingredients or time. Enjoy!!

Eat your fruits and veggies, kids.