Friends! Happy Friday :)
I feel like the very best part of a three day weekend is the fact that the subsequent week is short. I love that it feels like a Thursday, but we actually get the last laugh because it’s actually Friiiiday! Yayyy short weeks!
I saw another blogger do a post like this (for the life of me can’t remember who it was – whoops), and I thought it was such a fun idea! We, as food bloggers, develop recipes every.single.week. There ain’t no way I’m making each and every one of the recipes I post all the time. I have my favorites for sure, and those are the ones that I tend to gravitate towards when it’s 8pm on a Thursday and Mark and I are both insanely hangry. Not like this ever happens because I’m a prepared adult. *rolls eyes*
You know the feeling. When you just want, nay need, to get something in your mouth rightthisverysecond, so you don’t want to spend forever prepping and cooking. YET you still want it to be somewhat nourishing and healthy.
Enter: these recipes. When I’m fading fast and need some food fast, these are the recipes I turn to. They’re quick, simple, and super delicious, and I know yinz guys will love ’em, too!
The Big Vegan Rainbow Bowl with Maple Almond Butter Dressing
A new favorite! If I’m being completely honest with you, we’ve switched up the salad ingredients quite a bit. While the salad as written is fun and fresh and full of healthy whole food deliciousness, I just don’t have all of those fruits and veggies on hand all of the time. It’s the dressing we keep coming back to.
Mark and I go crazy for this dressing. It’s sweet, savory, and perfect on pretty much anything. We love dipping roasted vegetables into it!
I’m still kind of amazed with this recipe, so I keep making it thinking that it’s not going to turn out, but it always does! We love this stuff, and because it’s made from *spoiler alert* chickpeas, it leaves us full of plant-based protein goodness all night long. AND! It takes literally 15 minutes to make. Love this stuff!
Sesame Noodles with Broccoli and Almonds from Gimme Some Oven
Mark and I want to dip a little more into Asian cuisine, so we made this recipe this past weekend and it couldn’t be more simple! I’m amazed at how so little ingredients can create such an amazing (and filling!) dinner! I actually forgot the garlic the last time I made it (*insert sobbing emoji here*), so I can’t wait to make it again when there’s a copious amount of garlic involved. Literally ready in 20 minutes and SO good!
I’d say we’ve made these at least 15 times since I posted the recipe for them. And I posted it last month. Mama mia do we love these! We customize the veg selection every time based on what we have in the fridge. Have some green onions? Perfect! How about some zucchini? Let’s do it! It’s a fantastic way to use up some of that older produce, and it cooks up in no time at all.
And I mention this in the post, but I don’t see our addiction to these grilled veggies diminishing when winter comes. I have a $10 grill pan from IKEA that makes grilling indoors a breeze!
Red, White, & Blue Smoothie Bowl
Boy, oh boy, have I been riding the smoothie bowl train lately! Since I’ve been working out in the morning (?!), I’m usually a hot freakin’ mess when it comes time to make breakfast. Smoothie bowls are the perfect way to cool down and nourish my body with all the fruits and veggies it craves after a tough workout.
Favorite/necessary toppings include: Lemon Chia Seed Granola, sliced almonds, unsweetened shredded coconut, and chia seeds!
The Best Damn Gluten Free Vegan Chocolate Chunk Cookies
Perhaps my favorite dessert on Fooduzzi! I love these cookies because they require a minimal chill time (only 10 minutes!), and they’re ready to consume after only 11 minutes in the oven. Not to mention that they’re completely melt-in-your-mouth perfect. Seriously, is there anything better than oozy, melty chocolate straight from the oven?! Ugh. I’m hungry now.
If you’re looking to feed a crowd, I suggest trying out my Cookie Cake – it’s based on the same recipe!
Lightened Up Protein Power Goddess Bowl from Oh She Glows
I LOVE THIS BOWL. This was probably my first real “Buddha/Goddess” bowl, and I fell in love at first bite! It’s creamy, rich, filling, and full of so many veggies; it’s definitely a recipe that I categorize under “feel good food.” The longest part is just waiting for your lentils and grain of choice (I’ve always used quinoa) to cook, but after that, it’s as simple as sauté and serve. Thank you, Angela, for this insanely amazing recipe.
It has been far too long since I’ve made this juice (without a juicer! check out my step-by-step tutorial here!), but I actually just bought the ingredients because I’m craving it. This juice is slightly sweet from the honey/maple syrup and slightly spicy from the ginger. I love making it when I’m feeling a bit under the weather because it always makes me feel like a nutritional superstar. And the fact that it requires only four ingredients (including water!) is enough to convince me to make it.
Thai Zucchini Noodle Bowls & Thai Peanut Burrito Bowls
There came a point where I was really burned out on salads. I just didn’t want any romaine or spinach in my bowl anymore. Enter: spiralized zucchini. I’ve literally been using spiralized zucchini as the base of my salads, and it has been so delicious. I love the cool and crisp texture of a raw zucchini under a pile of veggies and an awesome sauce.
Speaking of “an awesome sauce,” Thai Peanut Sauce makes an appearance at dinner a few times a month. We.love.this.stuff. Whenever we really have no idea what to make for dinner, I always suggest Thai Peanut Burrito Bowls. They’re one of those ol’ standbys you love having in your back pocket because you know that they’ll always deliver and be completely satisfying. Love love love.
Vegetarian Mexican Stuffed Peppers
I never really had stuffed peppers growing up, but after making them once for the blog, I was completely hooked! The filling is simple and super flavorful, the peppers and crisp, yet tender, and the whole meal comes together in a little over 20 minutes. We even got Mark’s parents hooked on this recipe, and they make it for us whenever we go and visit!
Chocolate-Dipped Nut-Stuffed Dates
This was the third or fourth recipe I ever posted on Fooduzzi, but I’m still making it to this day. Take a date, slice it down the middle, remove the pit, stuff with peanut butter or an almond, cover in homemade chocolate, devour. Although the pictures of this recipe are a lot to be desired (hey there, thumbnails!), this recipe is fantastic to have on hand for whenever you get a sweet craving and you need something to fulfill it now.
The Ultimate Vegan Dipping Sauce
So random, but so so good. I use it on carrots, rice, salads, chips, veggie burgers…pretty much whatever is within a dipping radius. It’s made of just three ingredients, but it’s amazing how versatile this simple sauce can be!
Vanilla Matcha Green Tea Latte
Hellooooo, lover. When I’m working out, it’s this that I’m thinking of to power me through. I weened myself off of coffee a couple of years ago (much to my chagrin); however, I don’t feel like I’m missing anything after I cozy on up to this little number. It’s slightly sweet, seriously creamy, and just the right amount of “earthy” to make me feel like I’m doing good for my body.
And if it’s still a little toasty where you are, do not fear – you can definitely make this iced! In fact, I’m sucking one down right now.
YAAAS. With football season coming up, I know I’ll be making this a ton. It’s super creamy and perfectly spicy, yet it’s made vegetarian and with healthier ingredients! Don’t you love it when that happens? Healthy foods that don’t make you feel like you’re missing out on anything. That’s exactly what this dip is.
And if you’re really in a dip mood like we constantly are, here’s a fun little roundup of delicious game day dips that you’re gonna looove.
Question for you: What are some of your favorite quick & easy vegan recipes?! Leave some links for be in the comments below!
I make these more in the cooler months, but single serve microwave banana bread is my favorite! I top it with hella nut butter and it’s amazing! I have a question, I have been wanting to make more recipes for dinners lately because I think having a diverse diet is important (i usually eat banana ice cream for dinner because it’s mindless and cold hahaha). How do you suggest I start? I want single portion stuff because I hate leftovers. Any tips would be great!
Thanks
I’ve actually never tried a mug cake before! But topping it with a ton of nut butter sounds right up my alley ;)
As for starting , I’d suggest making big batches of grains and beans, and then using them in different ways throughout the week! So you could make fried rice with an Asian sauce, then a big ol’ buddha bowl with a nutty savory-sweet dressing… I love planning out my weeks like that because a lot of the prep work is done!