30 Minute Meal Idea-Chickpeas & Tomatoes

Hey! I hope you're having a great week. :-)

I had a 1/2 can of diced tomatoes in the fridge that I didn't want to go bad. So I googled "diced tomatoes" and "chickpeas" and came across this simple recipe on Martha Stewart's website.  Thanks, Martha! 

Full recipe is at the bottom of this post

Using onion, garlic, salt and & pepper, it took me less than 30 minutes to get lunch on the table.  Instead of using mint from the original recipe, I chose basil (my fave) and served with rice. 

This meal is great solo, with rice (like I did) or in a wrap.  It's simple and delicious and makes it a perfect last minute lunch or dinner.

If you try this recipe, be sure to let me know what you think.

Chickpeas & Tomatoes

by Brown Vegan

Prep Time: 6

Cook Time: 13

Ingredients (Serves 4)

• 1 teaspoon olive oil (to saute)
• 1 small white onion, chopped
• 2 garlic cloves, minced
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 15 oz can chickpeas, drained and rinsed
• 14 oz diced tomatoes (keep the juice)
• 4 fresh basil leaves, chopped

Instructions

In a medium-sized pot, heat the oil and saute the garlic, onion, salt & pepper on medium heat for about 6 minutes.

Add in chickpeas & tomatoes, cover and reduce the heat a little.

Cook for about 7 minutes or until the sauce is thickened.

Remove from heat and stir in basil leaves and additional salt & pepper, if necessary.

Serve solo or with rice, pasta, or in a wrap.

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What's for Dinner? Creamy Vegan Sausage & Kale Pasta

It's been way too long since I've made a cooking video on my YouTube channel.  I finally got motivated to film yesterday and plan to get back into the full swing in the coming weeks.

I pulled together an awesome skillet meal heavily inspired by this creamy pasta recipe from Divas Can Cook.  Instead of using heavy cream and cheese I opted for canned coconut to give the pasta a delicious and creamy texture. You don't have to worry about an overwhelming coconut flavor in this recipe. I also used vegan sausage to make this meal completely plant-based, simple and delicious.

Why eat Hamburger Helper when you can put together a healthier skillet meal in less time?

My family approved of this meal and I know yours will too. Send me a picture on Twitter or Instagram when you make this dish. :-) 

Vegan Sausage & Kale Pasta

by Brown Vegan

Ingredients (Serves 6)

• 3 cups mini bow-tie pasta, uncooked
• 1 tablespoon vegetable oil (for sautéing)
• ½ cup red onion, chopped
• 2 garlic cloves, minced
• 1/8 teaspoon red pepper flakes
• 4 vegan sausage links (I use Field Roast), chopped
• 1 large tomato, diced
• ½ cup canned coconut milk (add more, if necessary)
• 1 tablespoon parsley, chopped
• 2 cups raw kale, steams removed & ripped into bite-sized pieces
• salt & pepper to taste (I add mine at the end)

Instructions

Bring 4 quarts of water to a boil, add in pasta and cook until al dente.

In a large skillet, sauté onion and garlic on medium heat until the onion is soft. Sprinkle in red pepper flakes. Next add in vegan sausage and tomato and warm together for about 3 minutes. Then stir in coconut milk and parsley and cook for 2 minutes. Mix in pasta and kale and finish cooking for 3-4 minutes medium heat.

Optional: Add in more coconut milk to make a creamier sauce

Season with salt and pepper if necessary

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Veganize it! Peanut Butter Cups

Unfortunately, most of the popular brands of chocolate candy in the grocery store aren't vegan. Many contain milk and other non-vegan ingredients.

Since Halloween is fast approaching, I've decided to veganize some of those popular candies. Even if you don't partake in the Halloween festivities, you can still have fun making your own sweet treats right at home.

You only need 4 ingredients to make this chocolate & peanut butter deliciousness - Coconut oil, cocoa powder, agave nectar, and peanut butter.

Very important: You must use unrefined or "raw" coconut oil in this recipe. If you don't, your peanut butter cups will be an oily mess. I spent a lot of time trying to figure out why I couldn't get this simple recipe together, then realized it was all because of the coconut oil. *shaking my head*

Also, be sure to store in the refrigerator until you're ready to eat because the candy will melt at room temperature. 

All three kids agreed this candy is a winner and even asked me to make it again.  I guess all the candy they ate while I experimented wasn't good enough. lol I love my little guinea pigs. :-)

If you try this recipe, please update me and let me know what you think. 

Vegan Peanut Butter Cups

by Brown Vegan

Ingredients (7-8 cups)

• 3/4 cup UNREFINED coconut oil, melted
• 1/2 cup cocoa or cacao powder
• 1/4 cup agave nectar
• 1/2 cup peanut butter (I use an organic peanut butter with sugar already added)

Instructions

In a bowl, whisk together coconut oil, cocoa powder and agave nectar.

Put cupcake liners into a freezer safe dish. Spoon 2 tbsp of the chocolate mixture into each liner.

Freeze uncovered for 10 minutes.

Afterwards, spread the peanut butter on top of each chocolate piece.

Then spoon 2 tbsp of chocolate sauce on top of each cupcake liner and freeze for 10 additional minutes.

Refrigerate until ready to eat.

Enjoy!

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On Wednesday I'm veganizing Snickers, so be sure to subscribe to my YouTube channel below. 

Song playing while I uncooked.....

Parsley Pasta-Simple 30 Minute Meal Idea (VIDEO)

As much as I don't mind a lengthy (and sometimes complicated) recipe, I love to share tasty and simple recipes with you and my family.

Here's one of those recipes...

I found this delicious dish on eatingbeautiful and loved how it only took some cooked pasta and a few ingredients in the blender to come together.

You can enjoy this dish as lunch or a light dinner with salad and/or steamed vegetables.

Toss some of your leftover olives on top for additional flavor. Yummy!

If you try this recipe, let me know what you think.

Parsley Pasta

by eatbeautiful.com

Ingredients

• 1 lb whole wheat corkscrew pasta
• 1/2 C extra virgin olive oil
• 2 C tightly packed parsley
• 1 tbs minced garlic
• 10 olives
• garlic powder
• salt
• pepper

Instructions

Combine olive oil, parsley, olives, and minced garlic in blender. Toss with cooked cooked noodles. Add garlic powder, salt, and pepper to taste.

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Music playing while cooking...

What's for Lunch? Bagel Pizza

Happy Sunday!

After enjoying some time with my parents yesterday, we're spending the day cleaning and watching movies. We had a pack of bagels in the freezer and instead of saving them for breakfast, I put together a fun lunch for the boys.

It took 15 minutes to put this together and less time for my guys to eat them up. :-)

I used a green bell pepper, red onion & Daiya cheese