Category: Entrees

April 4, 2021 Entrees, Recipe

Billy’s Sauteed Veggie, Chickpea, & Quinoa Medley

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This delicious, plant-based dish was created by my wonderful and talented fiance, Billy! Fun fact- he also enjoys getting creative in the kitchen and actually used to do most of the cooking in our relationship (I did the baking!). This yummy veggie medley makes a perfect side or main dish! You can add grilled chicken if you eat meat, or enjoy it alone. The protein from the chickpeas will keep you full and satisfied. 

Ingredients

Serves 3 – 4

  • 1 c dried multi-color quinoa
  • 1 tbs avocado oil
  • 1 white onion, diced
  • 1 tbs minced garlic 
  • ½ red bell pepper, chopped
  • ½ orange bell pepper, chopped 
  • 1 container of multi-colored cherry tomatoes, halved 
  • 1 can of chickpeas, drained and rinsed 
  • 2 heaping handfuls of fresh spinach 
  • Salt, pepper, dried oregano, and dried basil to taste
  • Your favorite zesty Italian dressing (look at the ingredients list and try to pick one with low or no sugar added!)
  • Optional: top with parmesan, vegan parmesan, and/or add grilled chicken

Directions

  1. Cook the quinoa according to the directions on the package. 
  2. While the quinoa is cooking, heat the avocado oil in a frying pan on medium heat. Add the minced garlic and onion and saute for 2 – 3 minutes. 
  3. In a separate bowl, toss the bell pepper, tomatoes, and chickpeas in roughly ¼ c italian dressing. 
  4. Next, add the seasoned vegetable mixture to the frying pan and cook for 5 – 7 minutes. Sprinkle salt, pepper, dried oregano and basil to taste.
  5. Lastly, add your fresh spinach and cook for another few minutes. If you like your spinach slightly wilty, 1 – 2 minutes will do. If you prefer it fully cooked, 3 – 5 minutes will work.
  6. Serve the vegetable mixture on top of a bed of quinoa and enjoy!


Let me know what you think when you make Billy’s recipe by leaving a comment below or on Instagram @havenspanyer! We’ve added this into our weekly rotation, and I have to say I am loving it!

February 27, 2021 Entrees, Recipe, Salads

Apple & Sweet Potato Salad

A salad perfect for any weather! I typically want a salad with grains and warm veggies (like this one!) in the colder months, but it’s also perfect for a warmer spring day when I need something a little more filling. 

Ingredients 
Salad
1 serving

  • 1 c kale
  • ½ honeycrisp apple 
  • ½ c roasted sweet potato 
  • ⅓ c tri-colored quinoa 
  • ⅛ c pecans
  • ⅛ c dried cranberries
  • 3 tbs avocado oil
  • Salt 
  • Pepper

Garlic Tahini Dressing
5-6 servings 

  • ½ c tahini 
  • ⅓ c cold water
  • 1 tbs honey
  • 1 tsp lemon juice
  • 1 tsp minced garlic 

Directions

  1. Wash, peel, and dice your sweet potatoes. I use 2-3 for a week’s worth of salad.
  2. Toss your diced sweet potatoes in avocado oil, salt, and pepper (to taste) and roast in the oven on 425 degrees for 30 min or until soft.
  3. While your sweet potato is cooking, bring 2 c of water to a boil. Add 1 c quinoa and simmer for 15 min. 
  4. Once your quinoa is on the stove, wash your kale and set it aside to dry.
  5. To make the garlic tahini salad dressing, combine all ingredients in a blender or food processor. 
  6. Massage the kale with the dressing for about two minutes. This helps break down the fibers of the kale to remove the bitter flavor as well as evenly distribute the dressing.
  7. Once your kale is massaged, dice your apple. 
  8. When the quinoa and sweet potatoes are done cooking, add them to your bowl of kale and top with the diced apples, pecans, and dried cranberries. 
  9. Enjoy! 

Let me know what you think of this Apple & Sweet Potato salad in the comments below or over on Instagram @havenspanyer!

January 23, 2021 Entrees, Recipe, Salads

Southwestern Salad

Calling all fellow taco lovers! If you could eat a taco every day of your life (same), this salad is for you! A nutritious twist on your southwestern favorite. This salad is perfect to meal prep for lunches all week or whip up for dinner. I highly suggest making your own cilantro lime dressing (recipe below). Super easy and packs a ton of flavor! 

Ingredients 

Salad

Serves 4

  • 4 c arugula 
  • 1 c brown rice
  • 1 c black beans
  • 1 c charred yellow corn
  • 1 white onion
  • 1 bell pepper (I like to do ½ of a yellow pepper and ½ of a red pepper, but use your favorite color!)
  • 1 c multi-colored cherry tomatoes 
  • 2 avocados
  • The following oil and spices to taste (to season the pepper and onion)
    • Avocado oil
    • Pink Himalayan salt
    • Black pepper
    • Cumin
    • Turmeric 
    • Cayenne pepper 
    • Paprika 

Dressing

  • 2-3 limes
  • 1 c vegan sour cream (I like Forager Project!) 
  • Fresh cilantro to taste 

 

Directions

  1. Preheat your oven to 425 degrees.
  2. Cook your brown rice and black beans on the stove according to the directions on the packaging. 
  3. While your rice and beans cook, chop your pepper and onion into strips. 
  4. Toss your pepper and onion in avocado oil and the following spices to taste: Pink Himalayan salt, black pepper, cumin, turmeric, cayenne pepper, and paprika. Spread your seasoned pepper and onion on a baking sheet lined with parchment paper and bake at 425 degrees for roughly 20 min. 
  5. Next, add your corn (I usually buy a bag of frozen yellow corn) to a skillet with about 1 tbs of avocado oil and lightly char on high heat. 
  6. Lastly, add your lime juice, sour cream, and chopped cilantro to a blender or food processor until combined. 
  7. Once your beans, rice, veggies, and corn are done cooking, add them to a bowl of arugula and top with tomatoes, avocado and dressing to taste! 


Let me know what you think in the comments below or on Instagram @havenspanyer when you try this yummy salad!

January 3, 2021 Entrees, Recipe, Salads

Blackberry & Butternut Squash Salad

Happy New Year! I whipped up this delish blackberry and butternut squash salad to kick off 2021. The creamy, savory flavors of the squash mixed with the tart punch from the blackberries are to die for! Let me know what you think when you make this salad! I love seeing your adaptations to my recipes. 

Ingredients 

*Quantities are approximate and can be changed to fit your preference!

  • 2 c spinach
  • ½ c roasted butternut squash
  • ⅓ c blackberries
  • ⅛ c walnuts
  • ⅛ c goat cheese (optional)
  • Sprinkle of dried cranberries to top (optional)

Directions

  1. Peel, cube, and roast the butternut squash on 425 degrees for roughly 20 minutes, or until the outside is browning and you can stick the squash with a fork.
  2. While the squash cools, rinse spinach and place in your bowl.
  3. Add in the squash, blackberries, walnuts, goat cheese, and dried cranberries. 
  4. Top with your favorite vinaigrette (try to avoid added sugars!) or squeeze some lemon juice and olive oil for dressing.
  5. Enjoy!
November 21, 2020 Entrees, Recipe, Salads

Apple Cranberry Salad

Happy Thanksgiving! Apples are one of my favorite fruits, so when fall rolls around I’m extra excited to try all the apple recipes. This delicious Apple Cranberry Salad would be the perfect addition to your Thanksgiving spread! I hope you enjoy it as much as I do!

Ingredients
Serves 4
Salad

  • 4 c spinach 
  • 2 green apples, cubed
  • 1 cucumber, cubed
  • 2 avocados, sliced
  • ½ c dried cranberries 
  • ½ c halved pecans
  • ½ c goat cheese (optional)

Salad Dressing

  • ¼ c red wine vinegar 
  • ½ c extra virgin olive oil
  • 1 tbs honey 
  • Salt & pepper to taste

Directions

  1. Wash the spinach and place it in a large mixing bowl.
  2. Slice the green apple, cucumber, and avocado into small cubes. Place in the mixing bowl with the spinach. Mix well and set the salad bowl aside.
  3. Mix all salad dressing ingredients together in a small bowl. Whisk until well combined. 
  4. Drizzle the salad dressing over your salad and mix to combine. 
  5. Top the salad with your desired amount of cranberries, pecans, and goat cheese. 
  6. Enjoy!

Did you make my Apple Cranberry Salad? I want to know! Send me photos, comment below, or message me on Instagram @havenspanyer to let me know what you think! 

July 24, 2020 Entrees, Recipe

Stuffed Bell Peppers

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If you have ever experienced being served a less-than-ideal vegetarian/ vegan dish at an event that leaves you, well, wanting more (literally), then you will be over the moon excited for this spectacular, plants only rockstar of an entree. Even my meat-loving fiance asks me to cook this dish, because, what do ya know, plants can be packed with filling protein too! The chickpeas in this dish will keep you satiated and the mixture of veggies and spices brings allll the flavor.

Serves 2. Double, triple, etc. as needed 

Ingredients 

  • 2 large bell peppers (color of your choice)
  • 1 c rainbow quinoa 
  • ¼ c fresh basil, chopped 
  • Sprinkle of salt, pepper, and oregano 
  • 1 tbs lemon juice
  • 2 tbs avocado oil
  • 1 tbs minced garlic
  • ¼ red bell pepper, diced (or color of your choice)
  • ¼ orange bell pepper, diced (or color of your choice)
  • ⅓ c multi-colored cherry tomatoes, sliced in half
  • ⅓ c cauliflower 
  • ⅓ c broccoli 
  • ½ white onion, diced
  • 1c spinach, chopped
  • ½ 16oz can of chickpeas 
  • Handful of broccoli sprouts for garnish 

*Pro tip: The veggie measurements above are an approximation. Don’t stress yourself out measuring every single ingredient you chop. Add more of one and less of another based on your preferences, or swap out any veggies listed above for your personal favorites! 

Directions 

  1. Preheat the oven to 425 F.
  2. Cook the quinoa as instructed on the package.
  3. While the quinoa is cooking, clean. half, and empty your bell peppers of stem and seeds. 
  4. Line a rimmed baking sheet with parchment paper.
  5. Place pepper halves open side down and bake for 10 min. Rotate to face up, sprinkle with salt and pepper, and bake another 8 min or until soft.
  6. While peppers are cooking, chop the veggies.
  7. Heat avocado oil in a frying pan on the stove over medium-high heat. Add minced garlic and onion and saute about 3 minutes.
  8. Add lemon juice, cauliflower, broccoli, chickpeas, and peppers and cook for another 4 – 5 min.
  9. Add chopped spinach and tomatoes and cook for another 2 min or until spinach is just wilting. 
  10. When quinoa is done cooking, mix in the chopped basil.
  11. Serve peppers over a bed of quinoa. Fill peppers with veggies from the stovetop. Garnish with sprouts. Enjoy!

I hope you all love this colorful meal as much as I do! Don’t forget to tag me in your Insta photos @havenspanyer when you make it. I love seeing your personal spin on my recipes! 

July 24, 2020 Entrees, Pasta, Recipe

Cauliflower & Kale Gnocchi

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Looking for that perfect Italian home-date-night dish? Well friends, you are in luck! This is a superrrr easy dish to please vegetarians/ vegans/ plant-based eaters (like me) and meat eaters (like my fiance) alike! AND as an added bonus, you get to pack in tons of veggies (S/O to the cauliflower and kale gnocchi) instead of high-carb, high-calorie potato or dough gnocchi, so you can finish this meal feeling satisfied and energized. Say goodbye to the post-meal nap and helloooo to living your best life!

Serves 2 – 3

Ingredients

  • ½ 10 oz bag of cauliflower gnocchi
  • ½ 10 oz bag of kale gnocchi 
  • 1 packed c spinach, chopped
  • 1 container of multi-colored cherry tomatoes, sliced in half
  • ¾ c vegetable broth
  • ¼ c tahini 
  • ⅓ white or yellow onion, diced
  • 1 tbs minced garlic
  • 1 tbs olive oil 
  • ½ tsp each of the following: sea salt, pepper, basil, oregano, rosemary

Directions

  1. Saute minced garlic and onion in olive oil in a large skillet. 
  2. Add cauliflower and kale gnocchi, vegetable broth, tahini, and all spices. Stir well then let cook in the skillet untouched. Cook for about five minutes or until gnocchi is soft and crisp on the pan side and most of the liquid is soaked up. 
  3. Add the tomatoes and spinach and cook for another 2 – 3 minutes.  
  4. Top with parmesan or nutritional yeast. 

* Pro tip: If you are enjoying this dish with a meat eater, they have the option to add grilled chicken. 

I love hearing from you! Send me photos when you try out this yummy meal on Instagram @havenspanyer.

July 23, 2020 Entrees, Pasta, Recipe, Salads

Veggie-Packed Pasta Salad

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One of my favorite quick lunches or dinners for a hot summer day. Our bodies crave lighter, fresher foods as the temperatures start to rise. This dish brings the freshness and flavor along with the protein-packed chickpea pasta to keep you full and satisfied. If you have a vegetable garden, this is the perfect chance to toss in any veggies that are ripe! I included tomatoes and basil from my little garden. 

Serves 2 – 3

Ingredients

  • ½ box banza rotini pasta (or use your fave plant-based pasta!)
  • ½ cucumber, chopped 
  • ½ container of multi-colored cherry tomatoes
  • ½ bell pepper of your preferred color, diced (I like to use a few different colors mixed together!)
  • ¼ c black olives, sliced in half
  • ½ c raw broccoli, chopped into bite sized pieces 
  • ½ c raw cauliflower, chopped into bite sized pieces
  • Your favorite Italian or vinaigrette dressing (Check your food labels! Try to avoid selecting a dressing packed with sugar or sugar-alternatives!)
  • Optional: Feta crumbles or your favorite plant-based cheese

Directions

  1. Cook the pasta according to the package. Drain, rinse in cold water, and set aside.
  2. Clean and chop the cucumber, tomatoes, pepper(s), black olives, broccoli, and cauliflower. 
  3. Mix the pasta and veggies in a large bowl with your preferred dressing. Optional- add a cheese of your choice and enjoy! 

I love seeing photos when you make my recipes! Be sure to send me your recipe pics on Instagram @havenspanyer.