Food Recipes Roasted Vegetable Grain Bowl with Tzatziki Sauce

Roasted Vegetable Grain Bowls – a gluten free grain bowl filled with spiced roasted vegetables then covered in a creamy Tzatziki Sauce. A meal your family will love and perfect for meatless Monday!

It’s been a while since I burnt something. And when I say burnt something, I mean bad. Like the point where it is crusted on the pan!

I guess I was due. So what happened?


Moroccan Roasted Vegetables:

  • 3 cups cauliflower florets
  • 1 red pepper, cut into 1” cubes
  • 1 yellow pepper, cut into 1” cubes
  • 1 red onion, cut into 1” cubes
  • 1 zucchini, cut into ½” slices
  • 2 carrots, cut into 1” slices
  • 14 oz. can of chickpeas (garbanzo beans), drained and rinsed
  • 1 1/2 teaspoons ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon ground cinnamon
  • 2 tablespoons olive oil

Tzatziki Sauce:

  • 3/4 cup plain greek yogurt
  • 1/2 cup grated cucumber
  • 2 tablespoons lemon juice
  • 1 1/2 teaspoons dry dill
  • 1 garlic clove, grated
  • salt to taste
  • 1 cup dry quinoa
  • 2 cups water


  1. Preheat oven to 400.
  2. In large bowl, add cauliflower, red pepper, yellow pepper, red onion, zucchini, carrots, and chickpeas.
  3. In a small bowl, add ground cumin, smoked paprika, garlic powder, salt, ground cinnamon, and ground coriander.
  4. Add the spice blend to the vegetables along with olive oil. Toss to coat everything.
  5. Spread vegetables out on a baking sheet.
  6. Bake for 20 minutes.
  7. Remove from oven, toss the vegetables around. Bake for another 10 minutes. Remove and set aside.
  8. In the meantime add quinoa and water to a medium saucepan. Bring to a boil. Cover and reduce to simmer for 15 minutes. Let rest for 5 minutes and fluff the quinoa with a fork.
  9. In a small bowl, add greek yogurt, grated cucumber, lemon juice, dry dill, garlic clove, and salt to taste. Stir to combine everything.
  10. Serve quinoa with roasted vegetables and finish with 2 tablespoons of the tzatziki sauce. Serve


FOOD RECIPES HEARTY VEGETABLE SOUP many delicious flavors in this!! It looks so hearty & filling!

One-Pot Hearty Vegetable Soup – Easy to make, healthy and completely delicious! This vegetable beef soup is packed full of veggies and is Whole30 approved, gluten-free and paleo.


  • If you’d like to make this a true vegetable soup, feel free to omit the hamburger. However, I like to add it in to make it a little more filling.
  • Try mixing in other vegetables such as cauliflower, zucchini or squash.
  • Use sweet potatoes instead of red potatoes.
  • Use lean turkey or hamburger for less fat.
  • Top with fresh herbs for more flavor. My favorite is basil, but oregano and parsley work great too.


  • 1 teaspoon olive oil
  • 1/2 cup chopped onion
  • 1 teaspoon minced garlic
  • 1 pound lean ground beef or turkey
  • 2-3 small potatoes or sweet potatoes , peeled and diced (can also substitute with cauliflower)
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 14.5 ounces rotel , or diced tomatoes and green chiles
  • 15 ounces tomato sauce
  • 1 cup water
  • 1-2 Tablespoons balsamic vinegar
  • 1-2 teaspoons chili powder , more or less to taste
  • 1/2 teaspoon kosher salt , more to taste
  • 1/2 teaspoon ground black pepper , more to taste



  1. Heat the oil in a large pot over medium heat. Add the chopped onions and cook for 2 minutes. Stir in the garlic and cook for an additional 1 minute. Next stir in the ground beef and cook until browned. Drain any remaining fat.
  2. Stir in potatoes, celery and carrots, rotel, tomato sauce and water. Bring to a light simmer and then stir in the balsamic vinegar, chili powder, salt and pepper.
  3. Reduce the heat to low and let simmer for about 30-45 minutes (or until the potatoes and carrots are fork tender), stirring occasionally.
  4. Top with fresh basil and sliced avocado if desired.




I’ve probably made these cheese crisps 100 times already. They’re so delicious, easy to “customize,” and quick to make. They’re great to snack on when you’re in the mood to “munch” but carrot sticks just aren’t cutting it – these are full of protein and fat and (depending on your cheese) zero to few carbs. They’ll satisfy actual hunger, which is always a plus, you know, for FOOD.

So, start with your cheese. You can use cheddar, parmesan, Monterey jack, whatever you’d like. I haven’t tried it with mozzarella or provolone yet so I’m not sure how those would turn out, but if you’re in the mood for that, why not give it a try? What’s the worst that could happen?

If you’re planning on mixing in seasonings or spices, grate your cheese. Or get pre-shredded cheese. Either is fine. I’ve used the “mexican shredded blend” before with success.

Otherwise, if you’re doing just plain cheese, you just need to slice it.

Preheat your oven to 350 degrees Fahrenheit and put some parchment paper on a cookie sheet.

Did you hear me about the parchment? It must be parchment. Foil won’t work (trust me, I’ve tried), nor will “cooking spray” or any other method… parchment and parchment only. Can I say it again? Parchment.



  • Cheese
  • Optional – herbs and spices


  1. Preheat your oven to 350 degrees Fahrenheit.
  2. Line a baking sheet with parchment paper. Not waxed paper. Not foil. PARCHMENT. Trust me.
  3. Shred cheese and mix with seasonings or herbs (Do NOT add salt. Cheese is salty enough.) OR
  4. Cut cheese into thin slices. (or get the cheese cut “for sandwiches” at the deli in your grocery store)
  5. Either put little lumps of the shredded cheese (maybe 1 Tbsp or so) or squares of the sandwich slices (about ¼ or ⅙ of a full slice per cheese crisp) onto the parchment, a couple of inches apart. They will spread as they bake.
  6. Bake 5-7 minutes or until beginning to brown around the edges.

You can find complete recipes of this LOW-CARB SNACKS : HOMEMADE BAKED CHEESE CRISPS RECIPE in

Mexican Vegan Vegetable Stew

Mexican Vegan Vegetable Stew

This vegan vegetable stew is made with potatoes, corn, carrots, and celery simmered in a slightly spicy, tangy tomato base. A flavor-packed, low-calorie dinner that just happens to be vegan.

Happy Monday, all! We are on week number two of March Meatless Monday Meals and today’s recipe is one that brings back so many busy-college-student memories. Remember last week in my Slow Cooker Baked Potatoes with Broccoli and Cheese Sauce post when I mentioned I was vegan for a while in college and survived on vegan hot dogs and oreos?

That’s not 100 percent true. I also had this Mexican Vegan Vegetable Stew.

I must have made this stew at least twice a month, and at the time, it was God sent. It’s the type of recipe that get’s better with age, so I could make a pot on a Sunday and happily eat it all the way through Friday with nary a complaint.

Seriously, by the time Friday rolled around, I would practically be licking the bowl after I finished the last spoonful because I was so sad to see it go.

The garlic, cumin, and chili powder give it an intense (but not insanely spicy) flavor, that deepens and matures the longer it sits and its tomato base is tangy, sharp, and perfectly offset by the mild vegetables.

Mexican Vegan Vegetable Stew
Mexican Vegan Vegetable Stew


  • 1 tablespoon olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced or pressed
  • 2 teaspoons chili powder
  • 1 1/2 teaspoons cumin
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon pepper
  • 4 cups vegetable broth (or chicken broth)
  • 1 heaping tablespoon tomato paste
  • 5 small red potatoes, cubed
  • 2 carrots, peeled and sliced 1-inch thick
  • 2 stalks celery, sliced 1-inch thick
  • 1 (15oz) can corn, drained
  • 2 (14oz) cans diced tomatoes with green chilies


  1. Over medium heat, heat oil in a large pot. Add onions and cook until nearly translucent. Add garlic, chili powder, cumin, salt, and pepper. Cook until garlic is lightly golden and the spices aromatic, about 30 seconds.
  2. The pot will be quite hot, so have your broth ready to pour in so your garlic doesn’t burn.
  3. Add broth, tomato paste, potatoes, carrots, and celery. Stir and bring to a boil. Cook at a low boil for 20 minutes.
  4. Add corn and tomatoes. Bring stew back up to a boil and continue to cook for 5-10 minutes until potatoes are fork tender.

You can find complete recipes of this Mexican Vegan Vegetable Stew in

Veg Spring Roll

Veg Spring Roll

My 77th Recipe, “Veg Spring Roll”, a Chinese New Year special. Wishing everyone who are celebrating, a Happy and prosperous New Year.

When I came to know that today is Chinese New Year, as usual I wanted to post a dish which goes with the theme. When I did some research on internet, I came to know some interesting facts which I never knew earlier.

The first day of Chinese New Year usually falls between January 21 and February 20. And looks like it is a tradition to eat certain dishes during the New Year. Especially on the New Year’s eve, Lucky Food is served, which is believed to bring good luck for the coming year. Though there are many Lucky Foods, the one which I am very familiar with and have eaten many times is this Spring Roll.

Veg Spring Roll is one appetizer I love to eat whenever I visit an Asian restaurant for dinner. But until today, I never knew that such a simple dish would have a huge significance. Since the Spring Rolls looks like bar of gold, the lucky saying for eating spring roll on New Year’s Eve is 黄金万两 (hwung-jin wan-lyang/) – ‘A ton of gold’ – a wish for prosperity. Even interesting to know was that the New Year is also known as Spring Festival and since the spring rolls are usually eaten during the Spring Festival in China, hence their name.

Veg Spring Roll
Veg Spring Roll


  • Spring roll sheets – 12
  • Sesame oil – 2 tsp
  • Garlic – 1 Tbsp (Finely Chopped)
  • Ginger – 1 Tbsp (Finely Chopped)
  • Spring onion – 4 (Finely Chopped with White, Green parts separated)
  • Carrot – 1 large (Julienned)
  • Green beans – 5 (Cut diagonally)
  • Red bell pepper – 1/2 (Julienned)
  • Cabbage – 2 Cups (Julienned)
  • Sugar – 1 tsp
  • Soya sauce – 2 tsp
  • Ground black pepper – 2 tsp (adjust as per your taste preference)
  • Salt – 3/4 tsp
  • Oil – For frying
  • All purpose flour – 1 Tbsp


  1. First follow the instruction given in the packet of the spring roll sheets for thawing the frozen sheets.According to my store bought frozen sheets, I made them to rest in room temperature for about 30 minutes and later covered with a clean damp cloth and left for another 15 mins.
  2. Chop the veggies and keep them aside. Heat a large pan or wok with sesame oil. Add the ginger, garlic and saute for 30 secs. Then add the white part of the spring onion and saute for 30 secs.
  3. Now add all the veggies (carrot, cabbage, bell pepper, green beans), sugar and saute for a minute. Follow it by soya sauce, fresh ground black pepper and salt and saute for 2 minutes or until the mixture becomes dry. Once done, add the green part of the spring onion, give a quick mix and turn off the flame.
  4. Transfer the filling to a baking sheet or large tray. Leave the sheet/tray stand in slanting position and let the filling cool down completely. This will helps in draining out excess liquid from the filling.

You can find complete recipes of this Veg Spring Roll in



Hello! It’s me, the one who wrote about one pot creamy garlic pasta nearly one month ago now. *Gulp*. There seems to be something about spring that puts my blog posting schedule on slowdown. But I’m back. Today I’m sharing a super simple, easily customizable recipe for roasted vegetable and avocado garden wraps and I have a few more recipes in the works to share soon, too.

The truth is, I actually did post a recipe earlier in March, but it is so uncharacteristically unhealthy and uberprocessed that I didn’t even publish it to my RSS feed or email subscriber list. You may now take a look at my recipe for vegan cake batter blondies if desired. But I need to disclose in advance that it involves boxed cake mix (which is the reason the blondies are so crazy easy to make). Anyway, now you know. 🙂
If my avocados survive the stage of “Shannon eating mashed avocado out of a bowl with a spoon”, I love them on toast, bagels, or in wraps. Which reminds me that I should share my favorite avocado toast recipe at some point too. But these avocado garden wraps are perfect for that transition period right now between winter and spring. The lemon pepper avocado mash is bright and tangy, and the fresh sprouts are light and crisp; but the roasted vegetables, especially when eaten warm, are hearty and satisfying. Wrapped up in a nice big whole wheat tortilla, this makes for a great cold or room temperature lunch to bring to work, or a nice light dinner to eat when it’s first made.


For the roasted vegetables:

  • 1 red bell pepper, cut into strips
  • 1 small red onion, cut into thick slices
  • 1 small head of cauliflower, cut into small florets
  • olive oil
  • 1 teaspoon paprika
  • ¼ teaspoon garlic powder
  • ¼ teaspoon dried oregano
  • pinch of coconut sugar or other sweetener (optional, to taste)
  • salt and pepper (to taste)

For the lemon pepper avocado mash:

  • 2 ripe avocados
  • salt and pepper (to taste)
  • juice of ½ of a fresh lemon (or to taste)

For the roasted vegetable avocado garden wraps:

  • 4 whole wheat tortillas
  • avocado mash (recipe above)
  • roasted vegetables (recipe above)
  • fresh sprouts or microgreens

For the roasted vegetables:

  1. Preheat the oven to 450 degrees Fahrenheit. Add the prepped vegetables to a a glass baking dish and add just enough olive oil to lightly coat them. Sprinkle with the spices and salt and pepper to taste, and give a stir to combine them.
  2. Roast for about 30 minutes, stirring a couple of times, or until the vegetables are tender and a little browned. Because of the choice of baking dish and the moisture content of the onion and peppers, these roasted vegetables will come out juicy and sweet rather than crisp, which is how I like them in my wraps. You can make them on a large sheet pan if you want a crispier, more dry texture.

For the lemon pepper avocado mash:

  1. Mash the avocado well. Add to a bowl along with plenty of salt and pepper to taste. Finish with a couple of squeezes of lemon, just enough to make the flavors pop.

You can find complete recipes of this ROASTED VEGETABLE AND AVOCADO GARDEN WRAPS in

Mushroom Gravy

Mushroom Gravy

This is our all-time favorite gravy! We’ve made this recipe so many times, devouring it with such intensity you’d think we hadn’t eaten in days 😉 Mashed potatoes and gravy has always been on of my favorite foods but this one is extra special. It’s vegan and uses one of my favorite ingredients: mushrooms! Feel free to change up the herbs however you wish. The original recipe uses all thyme, and I’ve used combinations of thyme, basil, sage, and oregano that are all delicious. For us, the recipe yields enough gravy for about 4 lbs. of potatoes. Hope you enjoy!

Here’s how I make mashed potatoes: peel, dice, and steam the potatoes (gold potatoes are great) for about 10 minutes or until soft. Immediately transfer them to a bowl, add a little vegetable broth, Earth Balance butter, and a touch of salt. Mash, done, delicious!

Mushroom Gravy
Mushroom Gravy


  • 1/2 small onion
  • 12 oz. mushrooms
  • 3 cups vegetable broth
  • 1/4 cup white wine (or dry sherry)
  • 1/2 tsp. dried oregano
  • 1/2 tsp. dried thyme
  • 1/8 tsp. salt
  • 2 Tbsp. flour + 3 Tbsp. water
  • 2 Tbsp. butter (I use Earth Balance)


  1. Finely dice the onion, and thinly slice the mushrooms.
  2. In a skillet over medium heat, saute the onion for 1 minute.
  3. Add mushrooms, salt, and herbs. Saute for 8-10 minutes.
  4. Add white wine and cook about 4 minutes, or until most of the liquid has evaporated.
  5. Add broth, bring to a boil, and cook for 10 minutes.

You can find complete recipes of this Mushroom Gravy in



You know that moment when you create something wonderful and you just can’t contain yourself? As soon as I tasted this soup, knowing just how much I duped those hefty grams of fat usually found in cream soups, I knew this was going to be a huge hit. Saying nothing of my devious tricks, I kind of sprang a bowl of this on every member of my family as they came in the door at the end of the day.

Eyebrows were raised, yummy sounds were made and eyes rolled back into heads. Truly.

“Did you put cream in this?”


“Well, what makes it so creamy?”

“I’m not telling you.”

Eyes rolled back…again.

My secret to creating this beautiful creamy texture is tofu! I’ve found that whirling up some soft silken tofu either in a blender or using an immersion blender, creates a silky cream that mimics traditional heavy cream. With tofu, you’re eliminating a huge amount of fat, saturated fats and cholesterol. One cup of heavy cream has…get ready for this…eighty-eight grams of fat! One cup of silken tofu has about eight.

We actually eat tofu often and I’ve found a tofu that we really love and I’m so excited to be working with! Mori-Nu tofu is a creamy silken tofu unlike pressed tofu packed in water. The texture is so much nicer. One of the things I love most about Non-GMO Mori-Nu tofu, is their packaging. They developed a process where the tofu is made in an aseptic package that protects the tofu from light, air and microorganisms without using any preservatives. The tofu can be kept without refrigeration for a shelf life of one year! I can’t tell you how many packages of refrigerated pressed tofu I’ve thrown out over the years! This eliminates that problem!



  • 2 tablespoons butter
  • 1 tablespoons olive oil
  • 10 ounces mushrooms, thinly sliced (I use baby bella)
  • 1 medium onion, diced
  • 2 stalks celery, diced
  • 1 medium carrot, diced
  • 2 to 3 cloves garlic, minced
  • 1/4 cup marsala (you can substitute with white wine)
  • 1 medium russet potato, peeled and diced
  • 2 tablespoons all purpose flour
  • 4 sprigs fresh thyme
  • 1 small bay leaf
  • 6 cups vegetable or chicken broth
  • 3/4 cup uncooked wild rice (see Notes)
  • 12 ounce package Mori-Nu Soft Silken tofu


  1. Melt butter in a large heavy pot over medium-high heat. Add the mushrooms and cook until they become golden. They’ll release their moisture first, then once the liquid evaporated, they’ll begin to brown. Remove the mushrooms from the pan and set aside in a small dish.

You can find complete recipes of this MUSHROOM AND WILD RICE SOUP in



A thick, creamy, hearty and delicious potato soup loaded with veggies. Grab a spoon and dig in to this Creamy Dairy Free Potato Soup with Kale.


I think you know by know how much I love soup. I could seriously eat it every day. This is another really easy one that comes together quickly. Keep reading to see how I made this Creamy Dairy Free Potato Soup with Kale so thick and rich!

This potato soup came about because I had a bunch of veggies sitting around that needed to be used up. The easiest way to use up any veggie is to throw it in a soup. I didn’t even intend for this to become a blog recipe, but it turned out so amazingly delicious, that I knew I had to share it with you guys!

I used celery, carrots, and corn in addition to the potatoes and kale, but you can throw in whatever you like. Broccoli, turnips, and peas would all be great choices as well.



  • 2 cloves garlic, minced
  • 1/2 onion, diced
  • 2 ribs celery, diced
  • 1 carrot, peeled and diced
  • 1/2 cup frozen corn kernels (or fresh if you have it)
  • 4 cups diced potatoes, peeled (about 5-6 medium size)
  • 3 cups vegetable broth
  • 1/2 tsp dried dill
  • 1/2 tsp celery salt
  • salt/pepper to taste
  • 1 cup chopped kale
  • 1/4 cup coconut milk, I used So Delicious Dairy Free Culinary Coconut Milk optional
  • a few dashes sriracha or hot sauce


  1. Sauté the onion and garlic with 1-2 tbsp water in a soup pot over medium heat for about 3 minutes until starting to soften
  2. Add the carrot and celery and sauté 3-4 more minutes. Add another tbsp or 2 of water if needed so the vegetables don’t stick.
  3. Add the vegetable broth, potatoes, dill, celery salt, salt and pepper.
  4. Bring to a boil, reduce heat to low and simmer for 15 minutes until potatoes are tender.

You can find complete recipes of this Creamy Dairy Free Potato Soup with Kale in

Baked Sweet Potato Tots

Baked Sweet Potato Tots

Some days my kids just decide that they do not want to eat anything that I make. Isn’t that wonderful? What’s a Mom to do?! I’m sure not going to resort to feeding them junk just to make them happy. I have learned to be tricky over the years and have been developing recipes that appear to be junk food to the kids, but are in fact healthy. Baked sweet potato tots are definitely one of my favorites, I always have them on hand! Easy to make, inexpensive, and they keep well in the freezer.

Baked Sweet Potato Tots
Baked Sweet Potato Tots


  • 3 cups sweet potatoes
  • 1 cup grated raw parmesan cheese, plus more for rolling tots in
  • salt and pepper to taste


  1. Peel and quarter sweet potatoes
  2. Steam them until just starting to get tender, but not cooked through
  3. In a food processor, pulse sweet potato until small crumbles form
  4. In a bowl combine sweet potatoes and cheese, mash together with your hands until well combined
  5. Form into balls (I used this tool to get uniform balls) and roll in parmesan until lightly coated

You can find complete recipes of this Baked Sweet Potato Tots in