June Eats

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FIVE more plant based, vegan food ideas!

Let me know how you enjoy these recipes! Be sure to comment below and tag me in any posts! #THH


Sopa Aguada

I learned this recipe while working with a Mexican family; Many thanks to them!

  • Soup Base: Blend tomatoes and about 8oz of liquid (I use water or vegetable broth/bouillon, some people use orange juice as well).

    • Always start with less water, you can add more!

  • Next, you want to add your spices & seasonings to the tomato base.  I love salt, pepper, onion, cayenne pepper and a touch of turmeric.

  • Last, add in your noodles and veggies to cook!

    • Boil the noodles for a few minutes (before adding the veggies), so they’re  al dente

    • Some of my favorite veggies to add include: carrots, peppers, spinach, corn, beans, zucchini, potatoes

Cook on medium-high heat. Your soup should be ready in about 20 minutes!

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Asian Inspired Stir Fry w/ Balsamic + Herb Rice

I found this Asian vegetable blend at Trader Joe’s and decided to try it.

Teriyaki Sauce: I started with a store bought sauce, then added brown sugar, rice vinegar, garlic

Rice: I make my rice using a 2:1 ratio of water to rice.  After it was finished I added fresh rosemary & thyme.




8 Veggie Quesadilla

I found an 8 vegetable, pre-chopped, blend at Trader Joe’s and decided to turn that into quesadillas!  I just added their vegan mozzarella cheese and their organic corn tortillas.  The 8 veggies blend consists of: red and green cabbages, carrots, broccoli, jicama, bell peppers, radishes and celery.

  • When cooking vegan cheese, it will take a lot longer to melt!  I would place 2 shells on my skillet, cover 1 with cheese and let them cook for about 3-5 minutes *cooks faster with a lid on*

  • Once the cheese melts, add your veggies and top with the other tortilla

  • Flip it over and cook until your desired tortilla softness


Avocado Toast

This recipe is one of my favorite lunch options; it’s quick & filling!

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  • Start by removing the pits from your avos and spoon the inside into your bowl

    • I use a fork or smasher to mash the avos until the desired consistency

  • Add in your desires spices: salt, pepper, chili flakes, onion powder, garlic powder, etc

  • Once you have your desired flavor, scoop it onto your bread and add toppings

    • I find it imperative that my toast be crispy, to offset the soft texture mash

  • Add desired toppings: I used tomatoes and balsamic dressing

    • Other topping ideas: nuts, paprika, onion, pesto, plant based cheese

I paired my toast with a spinach and cranberry salad featuring raspberry vinaigrette. Something quick for lunch!


Spicy Corn Salsa

One of my favorite raw foods to make, is salsa!  I try to increase my intake of raw fruits and veggies & this is a great way to do so! This recipe is really easy to make. Especially in the summer when I try to avoid cooking things in my stove, this is super easy, quick and filling. Even if you don’t have all the ingredients, tweak it to what you do have on hand.  I definitely recommend using all fresh ingredients but I’ve made this with canned corn or lime juice from the bottle, and it was still delicious!  I pair this with my favorite organic tortilla chips or as a topping on whatever food I’m craving.

Ingredients used: Diced Tomatoes-Cilantro-Lime-Corn (I prefer sweet corn)-Jalapeno/Poblano/Habenero (or any spicy pepper)-Green Onions-Red Onions-Pinch of sugar-Dash of salt