Hello my friends!I am sorry it's been so long... thanks to a super busy summer I have mostly focused my vegan posting in two arenas:
Instagram (@thetrendyvegan)
Facebook (https://www.facebook.com/thetrendyvegan/)
I hope you're following me there!
While I have eaten out a ton, in what feels like a million different cities, I have also been cooking my little heart out. I thought it was only fair to come back, blog, and share a few quick and easy recipes with you from this past week alone. After all, it's still summer, still bathing suit season, and healthy, while always on my mind, is at the forefront.
Let's talk broccoli.
Grab a bag of Shiritake noodles. These clever tofu noodles come in a few different forms but I prefer the angel hair. An entire package is 20 calories! Rinse a package, cut the noodles into bite-size pieces, and set them aside. In the meantime, add 2 heads of broccoli florets to 1 cup of vegetable stock and 1 cup of water and bring them to a boil. Keep cooking until they are fork tender.Drain the stock/water mixture and add 1 can of chopped organic artichoke hearts (the ones in water, not oil,) 1 cup of pasta sauce, and the noodles. Stir until heated throughout. Sprinkle some vegan parmesan cheese on top, as much or little as you like, mix until melted and voila ~ dinner is served!
For another broccoli twist, cut up one head of broccoli. Lay it on a non-stick oil coated baking tray. Spray the broccoli too, and add 1/2 cup of raw, unsalted pistachios, and a sprinkle of both kosher salt and black pepper. Bake at 400 degrees for 30 minutes. It's a great side dish. I tossed mine into a quinoa pasta for a protein boost, but it also makes the perfect side.
Now for a little zucchini-panko goodness.
I bought a mandolin. I used to have one but lost a bunch of the pieces over time (like socks in a dryer I have no idea how...) Then I bought zucchini. And panko. And then I made this:
Spray a baking sheet with non-stick spray and then sprinkle a thin layer of panko crumbs on top. Cut 3 small zucchini into thin slices and spread them on top of the panko (layering is fine.)
Sprinkle more panko on top, and then add some paprika, kosher salt and onion flakes. Spray that with a bit more oil to help the seasoning set. Bake it at 400 degrees for 30 minutes. The result is gorgeous, crunchy, vegan, healthy and delicious.
Keep following me for more. It's good to be back!
