Meal Planning 6.20.18

Teriyaki Vegetable Stir-Fry

Teriyaki Vegetable Stir-Fry

Since the week has already started, I’m behind on updating you on what I’m making for dinners this week. Sorry for the delay! So far I’ve made some simple meals I can update you on and I’ll fill in the rest on what I plan to make.

Monday I had a friend over for dinner and the Bachelorette and I made potato nachos. I’ve made these before and they were just as good a second time. Thinly sliced seasoned potatoes, pinto beans and corn, cucumber, tomato, lettuce, salsa, and guacamole. Ole!

Last night I made this simple teriyaki vegetable stir-fry with frozen veggies, long grain brown rice, and my homemade no oil teriyaki sauce. I prepared the rice in my rice cooker and then sauteed two bags of the Harvest Hodgepodge frozen vegetables from TJ’s. I mixed 1/3 cup low sodium soy sauce, 1/3 cup coconut aminos, 1 tsp agave, 1 tsp garlic, 1 tsp minced ginger, and 1 tbsp cornstarch. Once the veggies are almost done, add the teriyaki sauce to thicken and combine then serve over rice with a sprinkle of sesame seeds.

For lunch yesterday I warmed up a bean burger from Sunday and chopped it up over a garden salad and made a simple mustard/agave/BBQ sauce dressing. Delish!

Here’s what else I have planned for this week-



Easy Chickpea Bolognese


Easy Chickpea Bolognese– I made this tonight and it’s simple, healthy, and satisfying. When does pasta not sound tasty? How many weeks until Italy again? I found this recipe on Forks over Knives, a plant-based vegan website and I have the app on my phone. I should have just followed the recipe directions how they were, but I thought it would be better to pulse the onion, chickpeas, mushrooms, and carrots up in my food processor before sauteing so it would be finer, but it ended up making mush at the bottom and I had to chop everything else up. Yikes. It ended up being savory and filling and I used whole wheat penne for a change. I sprinkled with nutritional yeast to serve.


Simple Edamame Sushi Bowls– I’m planning on making some short grain brown rice and topping it with edamame, carrots, cucumber, avocado, and soy sauce.

BBQ Jackfruit Wraps– I’m going to make jackfruit with BBQ sauce like I did before because it was really tasty and wrap it in a tortilla with some veggies, and maybe some leftover rice.

At least you have my dinner ideas and you can always use them later to create your menus. Have a great rest of your week! We’re half-way through!


Father’s Day Vegan BBQ Feast

Caramelized Onion Dip

Caramelized Onion Dip

I’m a little late, but luckily I had a day full of hanging out with friends yesterday so I didn’t have time to blog about Father’s Day yet. For Father’s Day this year my family came over to our house for a Father’s Day Vegan BBQ Feast! I was really excited to prepare some dishes that my whole family would enjoy and I always love trying new recipes and experimenting how they turn out. Most people don’t like trying a recipe for the first time on company, but it’s family! Luckily everything turned out to be really tasty so I’m glad it worked out. I really recommend all of these recipes because they’re delicious! I found them on Pinterest and only altered a few things about each. Here’s what we had-

Caramelized Onions

Caramelized Onions

For appetizer, I made a caramelized onion dip that I found on Hot for Food. It makes a lot of dip, probably enough for 8-10 people and it tastes like a fancy version of the French’s onion dip or the sour cream and Lipton soup mix dip we used to have. The base is tofu and cashews which makes it thick and creamy, and the Vegetarian Better than Boullion Beef flavor gives it the same flavor. Using real caramelized onions gives it such a depth of flavor and I served it with some toasted whole wheat pita, carrots, and sliced cucumber. I made this in the morning, because making caramelized onions takes a while, and then you need to refrigerate at least an hour so you can make it ahead. I didn’t include the olive oil and used 1/2 cup of cashews instead. I also added one more tsp of boullion to the onions while sautéing, and used fresh garlic instead of powder.

Recipe Here:

Smoky BBQ Bean Burgers

Smoky BBQ Bean Burgers

These were fantastic! I was watching Erin Ireland (vegan cooking blogger) on my insta stories and she was making these the other day and they looked too good to pass up! It’s a recipe for Minimalist Baker and they’re the perfect combination of black beans, sweet potato, mushrooms, quinoa, and pecans to make amazing vegan burgers. The BBQ sauce and spices give them a really smoky flavor and they had the best patty making consistency. I made the mixture ahead of time and then left the bowl in the fridge for a few hours, and then made the patties before searing on the stove. Once they get a crust on the stove, you baste them in more BBQ sauce and bake them until finished. They get a deep dark color and are sooo good! I served them on toasted ciabatta rolls, with avocado, lettuce, tomato, and more BBQ sauce. I did not use the oil in these burgers.


On the side, I made some veggie kabobs and roasted thyme potatoes. I found these awesome peppers from TJ’s to use in my kabobs, along with mushrooms, red onion, zucchini, and yellow squash.  I soaked the skewers for an hour and then chopped all of the vegetables in a large dice (except mushrooms) and sliced the squash. I mixed it all with a small amount of olive oil so they wouldn’t stick on the grill and mixed with a little bit of chili powder, cumin, and salt/ pepper to tie in the flavors of the burgers. Josh grilled them for about 10-15 minutes. YUM! This is a great summer side for color and flavor on your plate.

I roasted some diced gold potatoes on parchment with pepper, salt and thyme on 400* for 30-40 minutes until puffy and golden brown.

Father's Day Dinner

Father’s Day Dinner

For dessert I made these Vegan Lemon Bars made with a bag of fresh lemons and they had the same consistency of lemon bars that I remember. They weren’t the bright yellow color of the boxed lemon bars, because they’re made from real ingredients and they still had the lemon flavor. The secret ingredient in these is a ripe banana and make sure you make them ahead of time so they have time to chill in the fridge. Sprinkle with powdered sugar and you have a fancy looking dessert everyone will enjoy! The only different thing I did was use whole wheat flour for the shortbread crust. Great summer dessert!


Vegan Lemon Bars

Vegan Lemon Bars

Happy Father’s Day to all those involved dads out there, especially my dad! Hope you had a fabulous day!

Creamy Mushroom and Pea Risotto

Creamy Mushroom and Pea Risotto

Creamy Mushroom and Pea Risotto

Recipe here-

This creamy vegan mushroom risotto was amazing! I thought it would be hard to make a flavorful and creamy risotto without cheese, but apparently it’s very doable with wine, garlic, herbs de Provence, and a cashew cream. The first vegan meal I ever made about a year ago was a mushroom risotto and let’s just say it wasn’t close to this one. It was bland and uneventful so I haven’t attempted to make it again until now. When I saw the ingredients listed for this recipe it looked promising, and it was better than what I used to make before going vegan. I was even planning on adding some bouillon to it to add extra flavor, but before serving I tested it and it didn’t even need it. The lemon gave it the brightness it needed to cut through the creaminess, and the wine and nutritional yeast made it savory. It’s filling and a one pot meal, so I served it with some apples for a change in texture.

Making risotto takes patience and time, so make it on a day when you have 45 minutes to stir. Some people might think it’s grueling, but it’s relaxing! It’s a process of adding the stock, and stirring while it absorbs, then adding more stock. I really think this recipe is a great one and I didn’t change much, if anything, on this one. I highly recommend it and Josh agreed it was one to make for company because it would be a crowd pleaser.

Fiesta Mango Black Bean Salad with Chili Lime Dressing

Fiesta Mango Black Bean Salad

Fiesta Mango Black Bean Salad

This fresh, flavorful, and colorful salad is perfect for summer! It’s filling from the quinoa and beans and makes you feel like you’re eating the rainbow. There are so many delicious ingredients in one bowl for the perfect dinner salad and I made a light and low-calorie dressing to match. The dressing is made of lime juice, cilantro, and seasonings that combine to make a great match for this salad. I love how the mango adds sweetness and the avocado adds creaminess! It’s healthy, and eating something that looks so pretty makes it that much more appealing. Better than Skittles!

Fiesta Mango Black Bean Salad

Serves 4

1 head of romaine, chopped

2/3 bag of spring mix

1/2 bag spinach

1/2 cup shredded carrots

1 can black beans, drained and rinsed

1/2 tsp garlic powder and cumin

1 orange bell pepper, diced

1 avocado, diced

1.5 cups Quinoa

1 Persian cucumber, diced

1 mango, diced

Chili Lime Dressing

3-4 tbsp lime juice

1 tbsp cilantro

1 tsp agave

1 tbsp Dijon mustard

Sprinkle of chili powder, garlic powder, and cumin

Salt and pepper to taste

1. Well this one should be easy. Heat beans with the garlic powder and cumin.

2. Add all of the salad ingredients to a large bowl.

3. Combine dressing ingredients to a small bowl and whisk.

4. Dress salad and toss to mix.

My Vegan Fridge

Since I had leftover falafel last night, I thought I would write a post giving you some insider views of what I usually have in our house food-wise. This was taken right when I got back from Trader Joe’s so it was stocked for the week and I had enough for 6 meals. This is what I usually have in our fridge in the beginning of the week, and as the week goes on we have a lot more Tupperware piled with leftovers as well. In our fridge I stockpile fruits and veggies in the bottom drawers like lettuce, green onions, carrots, mushrooms, cucumbers, spinach or kale, and apples. I have leftover vegetable broth and I always keep some sparkling water like La Croix or Trader Joe’s brand, kombucha (they finally got mango back at TJ’s!), and of course some prosecco. There’s some rice and leftovers on middle shelf, and dates, berries, tomatoes, and salsa, marinara and guacamole as well on the top. I have tons of different sauces, garlic, and bouillon jars in the door and have a Brita of lemon water in the door as well. My mom will probably wonder why I’m showing you my disorganized fridge, so I’m definitely not showing a picture of my packed pantry!

In my freezer I keep frozen berries, bananas, corn, edamame, leftovers, veggie gyozas, garlic, and veggies.

On top of my pantry I use my old trifle dish to hold my onions and peppers, then a bag of potatoes hides up there as well.

I always have a bunch of bananas on the counter and a bowl full of fruit. Lately I have grapefruit, avocados, lemons, limes, and nectarines. These are great grab and go snacks so I always have them on hand.

I won’t show a picture of my pantry, but I’ll tell you some things I always have stocked. I keep lentils, canned beans, flax and chia seeds,extra sauces, pretzels and rice crackers, rice, pasta, quinoa, nuts, nutritional yeast, almond meal, rice cakes, dried mango, McDougall soup cups, baking stuff, dark chocolate, a full rack of spices,and Lara bars.

These are things I usually have in my house at all times and you can pretty much make anything from these ingredients. Keeping a vegan stockpile isn’t hard to do, and all of these ingredients are very affordable and your grocery bill will thank you. Some people don’t know where to start or what food to keep in your house when going plant based vegan, so this might help with a reference of what my fridge actually looks like. It’s not organized in matching Tupperware or glass jars, it’s not overflowing with greens, it’s just what my reality really is.

And here’s my simple fruit and tea breakfast I’ve been enjoying and my leftover falafel pita with High Carb Hannah’s tzaziki sauce.

Veggie Pad-oh my! Pad-Thai

Vegan Pad Thai

Vegan Pad Thai

Summer thunderstorm blowing outside and a big bowl of tasty noodles in my lap… and now waiting for Bachelorette to come on! Pretty good for a Monday night, huh? I found a recipe for a vegan chickenless pad Thai on Pinterest that used vegan chick’n, but since I try not to eat much mock meat these days I created a veggie version. I changed up the sauce, and it ended up being delightful! It’s a light and bright sauce from the lime juice, but still savory from the soy and brown sugar. It’s a balanced sauce covering brown rice noodles, broccoli, and mushrooms and I topped it with green onions and a few crushed cashews. It could have been two big servings, but I tried to have some form of self-control so I made it into 3.

Veggie Pad-Oh My!

1 box Annie Chun brown rice stir-fry noodles

2 browns of broccoli, chopped

10 oz button mushrooms, sliced

2 tsp minced garlic

4 green onions, diced


1 tbsp tomato paste

2 tbsp brown sugar

~1/2 cup low sodium soy sauce

1 tbsp apple cider vinegar

1 tsp Vegetarian Better than Bouillon Chicken flavor

Juice of one lime


I didn’t have peanuts on hand, so I crushed a few raw cashews to the top.

Chopped green onions

Slice of lime

Refried Bean and Rice Burrito


Refried Bean and Rice Burrito

Refried Bean and Rice Burrito

Well, this is the clearest picture I could get of this ah-mazing burrito! I had to make this one a little smaller for a picture because the first two were so messy when I attempted to roll them up, I might need bigger tortillas? These are the perfect quick dinner idea that can fill you up and it’s an all in one meal. They were seriously SO good, and after Josh ate two of them he said “extreme success!”


I used the whole grain flour tortillas with rolled oats and flax seeds from Trader Joe’s for the first time and they were really good. They’re pretty thin and about 130 calories, but still had some oil because I couldn’t find any there that didn’t. However, their fat-free refried beans are oil free and so good. I used leftover rice in the fridge and heated it up with a squeeze of lime, and it was a great way to reuse leftovers in a new way. I sautéed onions and bell peppers with some spices for extra flavor and added them to the burritos with all of the toppings we love: lettuce, cucumber, pico, guac, and salsa. This might be a weekly meal, so you should definitely try it out.

Refried Bean and Rice Burritos

Serving for 5 burritos

2.5 cups leftover brown rice

5 large whole grain tortillas

1 can fat-free refried beans (TJ’s)

1 onion, sliced

1/2 tbsp cumin

1/4 tbsp chili powder

1/4 tbsp garlic powder

Salt to taste

2 bell peppers, sliced, I used red and yellow

2 cups chopped lettuce

3/4 cup pico de gallo

5 oz guacamole

2 Persian cucumbers, diced


1. In a skillet, add peppers and onions to sauté and add the spices and stir. Cook down until tender.

2. In separate bowls, heat up the beans and the rice with a squeeze of half a lime.

3. Wrap tortillas in a towel and heat in the microwave to warm, about 20-30 seconds.

4. On each tortilla, spread about 1/4 cup of refried beans and then add 1/4-1/2 cup rice.

5. Top with peppers and onions, then add lettuce, cucumber, pico, and guacamole.

6. Attempt to roll it up, fold outside sides in about 1/4 way in and then roll the burrito up away from you.