Cheesy Broccoli Soup

It’s still technically winter, and it’s been pretty chilly in the mornings here in Arizona, so it’s still time for soup. But I always love a good soup. Especially something cheesy (vegan cheesy, of course). Plus, vegetables are always better when they’re covered in a vegan cheese. And this one is actually healthy for us! No cholesterol in sight. So feel free to get a huge bowl of this comforting, indulgent soup. And even seconds.

A hot, comforting bowl of cheesy broccoli soup made with potatoes but no oil. It's a creamy dinner dream come true! #fruitsohard #vegan #glutenfree #cheese #soup #broccoli #dinner

(more…)

Brown Rice and Lentil Loaf

Ever since my friend Jodie sent me a recipe for lentil burgers, I have wanted to make the recipe work as a loaf. Before I went vegan, I was pretty good at making a tasty meatloaf. It’s one of those things I miss the comfort of, but I obviously won’t make one now. And this is perfect to satisfy those cravings when served with ketchup or barbecue sauce.

A brown rice and lentil loaf worthy of your dinner plate. It's tasty, slightly crispy on the outside, and tender on the inside. YUM! #fruitsohard #vegan #glutenfree #lentilloaf #recipe

(more…)

Simple Guacamole

I make some super simple guacamole, but I always get compliments on it. Since I’m not a big “chunks in food” person, I use minimal ingredients, and it makes a smooth dip for your chip. 🙂 But there are lots of things you can add to play around with it, so it’s easily customizable though delicious on its own, seeing as it’s just avocado, lemon juice, and garlic powder.

Creamy, garlicky, lemony guacamole that's easy to make and perfect for dipping, spreading, and enjoying! #fruitsohard #vegan #glutenfree #avocado #guacamole

(more…)

“Chicken” Noodle Soup

Chicken noodle soup is one of those home-cooked meals I’ve missed since becoming vegan. My mom used to make huge pots of it on cold winter nights when I was growing up, and there’s something so soothing about having that for dinner. Which means I tasked Husband with figuring out how to make a version I could eat (meaning vegan and gluten-free). And he won that game for sure! Here’s what he came up with.

Vegan "chicken" noodle soup with lots of veggies and pasta! #fruitsohard #vegan #glutenfree #soup #chickennoodle

(more…)

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

(more…)

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.

 

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<

(more…)

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

(more…)

Refried Beans

Today, it’s all about how to make the best refried beans. Seriously. We make them on the weekends (almost every weekend) and do so many different things with them. Well, mostly we make taco bowls with Spanish rice, tomatoes, olives, lettuce, and vegan sour cream and cheese, but we could do so many other things with them. You can add these beans to a breakfast burrito with spinach, potato, avocado, tomato, etc. And you can serve these up as a side dish as well. Delicious!

Easy-to-make vegan refried beans you can set and forget. No soaking needed! #fruitsohard #vegan #glutenfree #refriedbeans #beans #dinner

(more…)

Spaghetti Sauce

Today’s recipe is Husband’s fresh spaghetti sauce. He can whip this up in less than an hour, but you can make it an all-day sauce to infuse the flavors of the spices even more. He usually uses Roma tomatoes, but you’re welcome to try any kind you have. Romas are small, so adjust for size when finding the amount you need if you opt for a different kind of tomato. I’m sure this sauce would taste even better when homegrown tomatoes are used. Mmmm!

Make homemade spaghetti marinara sauce! #fruitsohard #vegan #glutenfree #spaghetti #sauce

Try this sauce on your favorite pasta noodles. Give brown rice or corn pastas a shot to avoid gluten. Top spaghetti squash with this sauce. Or make a baked pasta topped with vegan mozzarella and parmesan. Nommm, right? So good. Enjoy this one, you guys. Because cooking for yourself is so much fun and so much better for you. 🙂

Make homemade spaghetti marinara sauce! #fruitsohard #vegan #glutenfree #spaghetti #sauce

One of these days, I’ll get Husband’s lasagna recipe. But, for now, check out our other dinner recipes, like broccoli potato soup, zucchini noodles with cashew alfredo, lentil loaf, and broccoli mac and cheese.

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

Spaghetti Sauce
Prep Time
10 mins
Cook Time
1 hr
Total Time
1 hr 10 mins
 
A savory, customizable spaghetti sauce made from scratch. It's easy, delicious, and so much better than store-bought. Enjoy!
Course: Sauce
Cuisine: Vegan | Gluten-Free
Author: Mickey Reed
What you'll need:
SAUCE
  • ~20 Roma tomatoes
  • 1 yellow onion
  • 4-5 garlic cloves
  • (optional) Mushrooms, chopped and sautéed
HERBS AND SPICES (to taste)
  • Oregano
  • Basil
  • Garlic powder
  • Onion powder
  • Minced onion
  • Crushed red pepper
  • Salt and pepper
What you'll do:
  1. Take the seeds out of the tomatoes. Cut them small enough to go into the blender to liquefy. Also cut the onion to go into the blender as well.
  2. Add garlic cloves to the tomatoes in the blender and blend to a liquid.
  3. Add tomato and garlic to a large pan or pot over a medium to high heat until it comes to a rapid boil. Then back the heat down to a medium/low heat.
  4. If you want to use the mushrooms, have them chopped and sautéed before adding them to the tomato and onion sauce here.
  5. Season with oregano, basil, garlic powder, onion powder, minced onion, crushed red pepper, salt, and pepper, etc, to taste.
  6. Let it simmer and it'll get thicker as it cooks. Simmer for however long you desire to let flavors blend.