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Lemony Protein Balls

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These Lemony Protein Balls were inspired by my love for Lemon Zest Luna Bars and Deliciously Ella’s Energy Ball recipes. They’re made up of only 8 ingredients with the help of a food processor, SO EASY! They require no baking, just rolling and refrigeration (or freezing if you don’t think you’ll be eating all 2 dozen within a few weeks).

My Lemony Protein Balls are perfect for so many reasons…

  • Not a big breakfast eater? Grab a couple of these to go with your coffee!
  • Got a sweet tooth? Perfect – we’ve got you covered with a naturally sweetened, fiber AND protein packed dessert or snack!
  • Road tripping or flying for the day? Throw some of these into your bag for a boost of energy!


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Lemony Protein Balls
Author: 
Recipe type: Snack, Dessert
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 24 Balls (give or take)
 
Ingredients
  • 2 cups or 20 pitted medjool dates
  • 1 cup of raw almonds
  • ½ cup coconut flour
  • 1 tsp turmeric
  • 1 tbsp hemp protein
  • 3 tbsp chia seeds
  • 2 tbsp coconut oil
  • Juice and zest of 2 lemons
Instructions
  1. Place all of the ingredients in a food processor and pulse until a dough-like consistency forms. If the mixture seems too dry add a teaspoon of coconut oil in at a time, until the mixture sticks to itself.
  2. Use a tablespoon to measure out the mixture and roll into individual balls.
  3. Refrigerate for up to 3 weeks or freeze for up to a year.

I’m happy to share this simple recipe with you and hope you enjoy!                         Don’t forget to comment if you give this recipe a shot and hashtag #centeryourchia on Instagram.  

TVP Taco Meat – Soy Based

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This recipe was inspired The Buddhist Chef (one of my favorite vegan chefs – if you haven’t already, go check him out!).

TVP, what’s that? Textured Vegetable Protein. It’s basically dehydrated soy flakes that look like crushed corn flakes! If you like the idea of vegan meals that resemble and even taste like the meat alternative, then you should definitely try this! It’s also great for entertaining friends and family members that are not vegan or vegetarian. The texture is crazy similar to ground meat and it absorbs the flavors of the seasonings you use! My main uses for this would have to be taco meat and Italian style meat sauce.

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TVP Taco Meat - Soy Based
Author: 
Recipe type: Dinner
Cuisine: Vegan, Mexican
Prep time: 
Cook time: 
Total time: 
 
Ingredients
  • 1⅔ cups of dry TVP
  • 3 cups of water
  • 1 medium onion, diced
  • 3-4 cloves of garlic, minced
  • ½ cup of your favorite salsa (canned tomatoes work well too)
  • ¼ cup of soy sauce (or liquid aminos)
  • 1 tsp of maple syrup (optional - omit if you don't like sweet flavors intermingled with savory)
  • 1 packet of taco seasoning (or 4 tablespoons if you make your own)
  • 2 tbsp oil (olive, coconut, avocado)
Instructions
  1. Place the TVP in a large bowl and cover with 3 cups of water. Let it sit for at least 15 minutes
  2. Heat oil in a large pan over medium-high heat
  3. Saute onions until translucent, about 5 minutes
  4. Add garlic, stir, and saute for 1 minute, until fragrant
  5. Add in the rehydrated TVP, salsa, soy sauce, maple syrup, and taco seasoning
  6. Stir and cook over medium-high, or high heat, until all of the liquid has evaporated and the TVP resembles taco meat. About 15-20 minutes
  7. Taste and adjust salt to your liking
  8. Serve hot as a taco filling

Serving Suggestions:

I love pairing this “meat” with the Spicy Black Beans to make loaded tacos. Don’t forget to make the Avocado Lime Crema for that sour cream substitute – it’s perfect for taco night! If you want to get a little crazy make a Taco Bell inspired Double Decker using the black beans in between the hard and soft shells!!! You know I did that!

 

Spicy Black Bean Taco “Meat”

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Are you in need of a quick and easy week night dinner option? I was too! That’s where this black bean taco “meat” recipe began.

It was probably a Tuesday, during my first week or so of transitioning to a vegan diet, when I first made this. You guys, the tacos were amazing! Spicy, savory, FILLING, and versatile! I used the leftovers for the rest of the week making more tacos and even taco salads. You’ll notice this recipe makes A LOT. If you’re cooking for 1, feel free to cut the recipe in half. But if you’re cooking for 2 or more, leave it as is. I promise you, you will be happy to have leftovers that translate to quick and easy meals!

Fast forward 4 months and I’m still making this regularly, but now pairing it with my TVP Taco Meat for more dimension and flavor!

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Spicy Black Bean Taco "Meat"
Author: 
Recipe type: Dinner
Cuisine: Vegan, Mexican
Serves: 6-8 servings
 
Ingredients
  • 3 can of black beans (rinsed)
  • 1 can of Rotel (I use HOT - the result is pretty spicy)
  • 1 small onion, diced (or half of a large onion)
  • 5-6 cloves of garlic, minced
  • 1 tsp garlic powder
  • 1 tsp paprika
  • 1 tsp cayenne pepper
  • 1 tsp sea salt, or to taste
  • 1-2 tbs of oil (olive, coconut, or avocado)
Instructions
  1. Place the drained beans in a large bowl and mash them, leaving about 50% of them un-mashed
  2. Heat oil in a large pan over medium-high heat
  3. Saute onions until translucent
  4. Add garlic for a minute, until fragrant
  5. Add the partially mashed beans, entire can of Rotel, and all of the dry seasonings
  6. Stir to combine all of the ingredients and heat thoroughly
  7. Taste test and add salt as needed
  8. Serve as a taco filling

Serving Suggestions

For tacos, I suggest whipping up some of the Avocado Crema to use as a sour cream substitute or dressing for a cabbage slaw.

Taco toppings: tomato, red onion, fresh jalapeno, cabbage slaw (dressed in a citrus based dressing or the avocado crema), cilantro, salsa/hot sauce…GET CREATIVE!

Veggie Wraps

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These Veggie Wraps really saved me when I first transitioned to a vegan diet. Do you have a minute for story time?

OK, so it was exactly my 3rd day doing the 22 Day Vegan Challenge and you will NEVER believe where I was going – Disney’s Food & Wine Festival at Epcot. You’re probably thinking: “Isn’t that where you go to indulge in all things delicious?” The answer is YES! The park was busier than I’d ever seen it and there was delicious food around EVERY CORNER! Out of 100+ options, there were only 2 or 3 vegan dishes. So sad.

If you know me, you know I did tons of research prior to going. I checked nearly every menu for each country represented and I knew I was going to be challenged. My thoughts at this point:

  • Do I cheat just one day?
  • Do I start the challenge a few days later than everyone else in the challenge group on Facebook?
  • Do I reach out to my ‘vegan sponsor’ (my brother Bart) and ask for advice?

I definitely confided in my brother and his answer/tip was so much simpler than I ever would have imagined. He said two words: PACK FOOD. Wow (mind blown)! Really?! Here is what was racing through my head when I heard that:

  • I’m going to be one of THOSE people?
  • But I’m a foodie and everyone knows I secretly LOVE everything I am seeing at a food festival like this!
  • Is this going to be possible? There will be so much temptation all around!

I did forget to mention one thing, my brother was going to be joining us on this trip! THANK GOODNESS! I took a deep breath, and decided I have no option but to pack food and continue on a path that will lead to success (cheating on day 3 sounds a lot like FAILURE to me!).

This is where these colorful wraps come in the play…LIFE SAVERS! Between the two of us we packed about 8 wraps and 4 sandwiches. We ate like KINGS that day, well, that’s what it felt like because without preparation we would have been starving (and most likely sick from too many chips and protein bars)! In the end, we had an awesome time and didn’t feel like we missed out!

There are NO RULES here…whatever you’ve got is a GO! All of the ingredients I list below are optional, I encourage you to get creative – I’m just dropping this post for inspiration!

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Veggie Wraps
Author: 
Recipe type: Lunch
Cuisine: Vegan
Prep time: 
Total time: 
 
This recipe is an example of what I would normally put in a veggie wrap! PLEASE modify to your liking!
Ingredients
  • Your favorite wrap
  • Your go-to hummus
  • Spring mix or spinach
  • Avocado
  • Tomato
  • Red Onion
  • Cucumber
  • Radish
  • Carrot shreds
  • Bell pepper
  • Kalamata olives
  • Pepperoncini
  • Chia seeds
  • Balsamic vinaigrette
Instructions
  1. Spread a generous amount of hummus over the entire wrap
  2. Start with a good amount of greens and top with your favorite veggies
  3. Add chia seeds and finish with a drizzle of balsamic vinaigrette
  4. Roll it up and enjoy!
Notes
This is perfect for road trips or lunch for the office. Just wrap in clear plastic wrap, wax paper, or aluminum foil.

*Link to Balsamic Vinaigrette recipe*

4 Ingredient Balsamic Vinaigrette

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Balsamic vinegar is magical! There’s just something about the tangy and rich flavor that makes my taste buds explode! I am so excited to share this super simple, 4 ingredient recipe with you. You probably already have the ingredients at home, that’s what makes this so awesome.

I love using this vinaigrette to DRESS UP my sandwiches, wraps, flat breads and even pizza. It’s also great on salads, of course!

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4 Ingredient Balsamic Vinaigrette
Author: 
Recipe type: Dressing
 
Ingredients
  • ¼ cup balsamic vinegar
  • 1 tbsp red wine vinegar
  • 1 tbsp dijon mustard
  • ½ cup avocado oil (or olive oil)
Instructions
  1. Place all of the ingredients in a jar, seal, and shake!
  2. Keep refrigerated for up to a week

Seitan n’ Stuff Stuffed Shrooms

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Need a dinner party appetizer? Wait, let me rephrase that…Need a vegan dinner party appetizer? GREAT, you’ve come to right place! These Seitan Stuffed Mushrooms are sure to please both vegans and non-vegans alike! If you’re one of those people who has an aversion to mushrooms, go ahead and move on!

#nojudgement

Anyways, this recipe was created “on the fly”, like most things these days! I may have failed to mention that I’m raising two beautiful babes when I’m not taking food pictures and trying to get my recipes written down! AND keeping the house in order…..and the list goes on! So, yeah…life’s pretty hectic these days! I was SHOCKED at how seamlessly these came together on a Wednesday afternoon, with zero plans for even making such a thing!

These little guys are extremely flavorful and packed with protein. And if you haven’t heard of “Seitan” before, you’re in luck! I will be sharing recipes to make your own Seitan A.K.A “Wheat Meat” and fun ideas of what exactly to do with this meat! I promise to post the Seitan recipe next and link it in this post! PROMISE!

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Seitan n' Stuff Stuffed Shrooms
Author: 
Recipe type: Appetizer
Cuisine: Vegan
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 servings
 
Ingredients
  • 6-8 small portobello caps, rinsed with stems removed
  • 1 packed cup of roughly chopped seitan
  • ¼ cup olive oil
  • ⅓ cup sundried tomatoes (not in oil - if you only have the ones in oil, then use 3 tbsp of oil instead of ¼ cup)
  • 2-3 cloves of garlic
  • ¼ cup chopped walnuts
  • 1 tbsp soy sauce
  • 1 tbsp fresh squeezed lemon juice
  • Panko bread crumbs
  • Dried parsley
Instructions
  1. Preheat your oven to 375 F
  2. Add the seitan, olive oil, sun dried tomatoes, garlic, walnuts, soy sauce and lemon juice to a food processor and pulse until the stuffing is mixed thoroughly and still remains a rough chop.
  3. Brush the mushroom caps with olive oil and fill with stuffing (generously)
  4. Place in an oven safe dish and bake for 20 minutes
  5. Remove from oven, sprinkle with panko bread crumbs and spray (or drizzle) with additional olive oil
  6. Place the mushrooms back into the oven for up to 10 minutes, until the panko is beginning to turn golden.
  7. Remove, sprinkle with parsley, and serve immediately.

Easy Guacamole

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This simple guacamole recipe is EVERYTHING. It’s ridiculously easy and doesn’t mask the beauty of the avocado.

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Easy Guacamole
Author: 
Recipe type: Appetizer
Cuisine: Vegan, Mexican
Prep time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • 2 ripe avocados
  • ⅓ cup diced red onion
  • ⅓ cup diced tomato (doesn't matter what kind)
  • 2 tbs fresh squeezed lemon juice
  • ¼ tsp sea salt + 1-2 pinches for adjusting flavor
  • Optional: ¼ tsp of minced cilantro
Instructions
  1. Combine all of the ingredients and mix with a fork

 

Avocado Cilantro Lime Crema

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Creamy, tangy, and slightly spicy! This Avocado Cilantro Lime Crema is the perfect condiment for your next taco night! I am seriously so happy about this recipe because I cannot do Mexican without something that could take sour cream’s place. Major win – it’s totally vegan and absolutely delicious!

With less than 10 ingredients and a food processor, you can have this sauce, dressing, or dip ready in minutes! I recently dressed a cabbage slaw with this zesty sauce for my tacos!

 

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Avocado Cilantro Lime Crema
Author: 
Recipe type: Sauce
Cuisine: Vegan, Mexican
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1 large ripe avocado
  • ¼ cup loosely packed cilantro
  • The juice of 1 lime
  • 2 cloves of garlic
  • 2 heaping tbs vegan mayonnaise
  • 2 tbs apple cider vinegar
  • 3 tbs water
  • ¼ tsp sea salt
  • Optional: 1 jalapeno, seeded. For added heat, leave a few seeds in
Instructions
  1. Add all of the ingredients into a food processor and pulse until well blended
  2. Scrape down the sides of the bowl and pulse again
  3. Taste, adjust flavor to your liking, and serve immediately or store in the refrigerator until ready to serve
Notes
If you can't stand cilantro, omit it, it won't make or break the recipe!

 

Vegan Spinach Pesto

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Say goodbye to store bought pesto for good! This Vegan Spinach Pesto recipe is easy to whip up (5 minutes), tastes better than the store bought version, and looks much prettier. Look at that green though!?

This pesto can be easily frozen (I recommend using an ice cube tray to freeze and then store in a zip lock bag), that way you can thaw out a cube or two when you need just enough to make a grilled cheese sandwich, pizza, a wrap, pasta…the possibilities are endless!

The recipe calls for 1 part basil and 2 parts spinach, this however, can be tweaked depending on what you have on hand…I decided to add spinach for several reasons, two of which are: 1) I always have spinach on hand and 2) You end up with more pesto…and who doesn’t want MORE of this magical paste? You still get that strong herby flavor of the basil, but you’re also getting a ton of nutrients from the spinach (dietary fiber, protein, SO MANY vitamins and minerals). Don’t have spinach? Try kale! Don’t have pine nuts? Try almonds! Don’t have nutritional yeast? WHATEVER – it’s still going to taste bomb. Promise!

5.0 from 1 reviews
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Vegan Spinach Pesto
Author: 
Recipe type: Sauce
Cuisine: Vegan
Prep time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • 1 cup (loosely packed) basil
  • 2 cups (loosely packed) spinach (or kale)
  • ¼ cup pine nuts (almonds or walnuts are great alternatives)
  • ¼ cup olive oil
  • 2 tbsp fresh squeezed lemon juice
  • 2-3 cloves of garlic
  • ¼ tsp sea salt (plus a few more pinches to taste)
Instructions
  1. Place all ingredients in a food processor and pulse until a paste forms
  2. Scrape down the sides and pulse again
  3. Taste, adjust flavor by adding salt and/or lemon juice/zest as needed
Notes
I find it hard to exactly measure leafy greens, so don't worry yourself about trying to be perfect. It's OK to eyeball it: 1 part basil, 2 parts spinach (in my book handfuls = cups). This is an extremely easy recipe that is very difficult to mess up and does not require exact measurements!

Tofu Scramble Breakfast Sandwiches

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Have you ever heard of the saying, “Eat breakfast like a king, lunch like a prince, and dinner like a pauper”? I can’t say I live by ALL of those words, but I can say the first five words really speak to me. This tofu scramble is fulfilling, nutritious, and most importantly freaking delicious (A.K.A. flavor bomb and I give the pesto ALL of the credit)!

With a little preparation beforehand, this can easily be whipped up in 10 to 15 minutes on a busy morning. If you like the sound of that, I recommend making a large batch of pesto in advance (recipe here) and using sautéed vegetables you’ve already prepped for lunches and dinners for the week. The beauty of this meal is that you can use ANY veggies that you have on hand.

I hope you enjoy this recipe and I encourage you to play around with the ingredients and make it your own! Please don’t forgo the pesto, it’s what really makes the dish!

Oh yea, don’t forget your fork and knife!

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Tofu Scramble Breakfast Sandwiches
Author: 
Recipe type: Breakfast, Vegan
Cuisine: American
Prep time: 
Cook time: 
Total time: 
Serves: 6-8 sandwiches
 
Ingredients
  • 1 block of tofu
  • Pinch of turmeric
  • 1 medium onion, roughly chopped
  • 1 bell pepper, roughly chopped
  • 1 cup sliced or diced mushrooms
  • 2 small or 1 medium-large zucchini or squash, sliced into rounds
  • 1 tbs olive oil
  • Soy sauce or Dale's Seasoning
  • Sliced bread (your favorite)
  • Vegan mayo (I use the Just Mayo brand)
  • Pesto
  • 1 avocado
  • 1 tomato
  • Chia seeds for garnish
  • Salt and pepper to taste
Instructions
  1. Heat olive oil over medium heat and toss in the peppers and onions. Cook until onion becomes transluscent
  2. Add zucchini, mushrooms, and a generous splash of the soy sauce or Dale's seasoning. Cook for an additional 3-5 minutes, or until the zucchini and mushroom is partially done. If you do not have soy sauce, just season with a generous pinch of salt, garlic powder and onion powder
  3. Drain the tofu and crumble it into the pan using your hands. It's OK to leave the pieces fairly large (around 1 inch), as they will continue to break down every time you stir the scramble
  4. Season the scramble with a pinch or two of turmeric and stir. Add more turmeric for color, but beware, a little goes a long way! Add salt and pepper to taste.
  5. As soon as the tofu is warmed through, has a nice yellow color, and veggies are cooked to perfection, set aside until ready to use
  6. Toast your bread and spread a generous amount of vegan mayo on each slice and top with ½ tsp of pesto. Spread the pesto around to mix it in with the mayo.
  7. Add the scramble, sliced tomato, avocado and chia seeds, in that order to complete your open-faced breakfast sandwich
Notes
I've opted to use an entire block of tofu for this recipe, one, because what are you going to do with the other half? And two, because it's easy to reheat and have ready for breakfast throughout the week. If you're cooking for 1, go ahead and half all of the ingredients!