How was your holiday time with friends / family / etc.? Mine was quick, filling, fun, and full of relaxation.

Pretty much all that you could possibly ask of a holiday break if you ask me.

2019 will be here before we know it (whatwhatwhat), so I figured it was time to feature your absolute fave vegan recipes from this year!

Something I relearned about you guys this year is that you’re all about the savory – two out of my top 20 recipes from the year were desserts. The rest were meals / snacks / apps.

I don’t know how that’s possible because I spend more time with a cookie in-hand than not, but I sorta get it. That means more easy vegan dinners are comin’ atcha in the new year!

So today we’re diving deep and checking out:

1. Your Favorite Vegan Meals
2. Your Favorite Vegan Sweets & Snacks
3. Your Favorite Vegan How-Tos & Resources
4. My Favorite Vegan Recipes From This Year

Pro tip: Click those links above to hop to the section you’re most interested in.

I love getting cooking inspo from these types of posts, so I hope these recipes will continue keeping you full and nourished in the new year!

5. Ginger Garlic Noodles

So so so simple – it really is the ultimate weeknight dinner! Super gingery, garlicky, and full of tasty broccoli.

“I LOVE ginger garlic noodles… it’s a staple in my house. Such a delicious flavor combination!! :)”

4. Protein Fried Rice

STILL one of the recipes on the blog that I’m most proud of. Fried rice without the rice. And without cauliflower! Can you even take the intrigue?

“Genius recipe. We added a generous amount of shredded cabbage to the veggies, and a good tablespoon of chopped fresh ginger with the garlic. Also: less sweetening, and a bit of sesame oil and rice vinegar. Thank you so much.”

3. Vegan Tofu Quinoa Taco Meat

More plant-based protein ftw! This taco “meat” is perfectly spiced and made with tofu and quinoa for a fabulous taco experience. Try it in these tacos – gah so good.

“This was my first time cooking tofu and this is absolutely delicious! I was skeptical since my first experience with tofu was in a salad an I didn’t like it. But will definitely make this again….yummy!”

2. Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

Dethroned as #1 this year, but it’s still #1 in my heart <3 You guys consistently go crazy over this recipe, and I’m right there beside you holding the foam finger that looks like a head of broccoli.

“Awesome recipe! I think it could be addictive! It can stand alone or add more whole veggies. I paired it with spicy roasted sweet potatoes. When I make it again, I’m going to use more broccoli. The honey mustard dressing is sooooooo good!

1. Thai Peanut Butternut Squash Soup

A SOUP. A soup is your number one dinner of 2018!!! Surprised?! Same. But also not at all. Because it’s just a delicious excuse to eat peanut butter for dinner.

“I pinned this soup because it seemed good for a night I didn’t want to do a bunch of cooking. I have to admit that since it’s pretty straightforward my expectations weren’t super high. But this has to be one of the best soups I’ve ever tasted!! Absolutely delicious. Everyone loved it and it will definitely become a weekly staple!”

Honorable mentions: Mexican Rice & Bean Skillet, Vegan Spinach Artichoke Hummus Pasta, Honey Mustard Lentil Vegetable Salad

5. Buffalo Chickpea Dip

OBV. Like, obv. It’s so stupidly good, you guys. If you’re a fan of spice, and you’re in the mood for a warm and cozy dip on some salty tortilla chips, you know what to do.

“I love this recipe and I think its a great alternative to Buff Chick dip, and is awesome for football Sundays.”

4. Vanilla Matcha Latte

You guys sure are fans of green tea! This latte is foamy, slightly sweet, nice and vanilla-y, and perfectly cozy for even the coldest of winter days.

“I’ve had a Starbucks French Press in my cupboard for a long time. I was delighted to put it to good use making this delicious tea. I used only 1/2 T agave that seemed sweet enough to me. Thanks for the recipe!”

3. The Best Damn Gluten Free Vegan Chocolate Chunk Cookies

Do you hear that? Pretty sure it’s the “Hallelujah” Chorus. Because these cookies are heavenly.

“I’ve already made these twice in one week. I have tried at least a handful of gluten free vegan cookies and these are the best! Lives up to the title for sure! Thank you for sharing”

2. Cinnamon Turmeric Iced Tea (aka. Golden Tea)

YEP. Another drink in the top 5. Can you believe it? It’s so simple and endlessly customizable. You’ll love these flavors!

“I tried this iced tea tonight but used my Instant Pot with 2 quarts water, 12 decaffeinated Lipton tea bags, 1/4 cup granulated Stevia plus 1 tablespoon cinnamon and 1/2 tablespoon turmeric in a twisty-tied coffee filter. Cooked for 4 minutes on high pressure then did a natural release. Filled a one gallon pitcher with 2 quarts ice then poured hot tea over ice. DELICIOUS!”

1. Chocolate-Covered Vegan Cookie Dough Bars

Ding-ding-ding! We have a winner, and so many of you guys think so too! These are so easy to make, naturally gluten free, and refined sugar-free! Three cheers for vegan cookie dough!

“I just made these, they are delish! Thanks for the recipe. I followed everything as written and i love the taste and texture so much! Definitely making these again and again.”

Honorable Mentions: Vegan Cashew Ricotta, Cheez-It Roasted Chickpeas, Banana Almond Butter Klondike Bars

5. 50 Vegan Football Recipes

Tis the season for appetizers, dips, and spreads! Love football food so much.

4. What to Buy at Trader Joe’s

An ooooold post (from 2015!), but it’s still a popular one! Believe it or not, I still buy all of this stuff from TJs, so you know it’s a solid list!

3. 15 Easy Healthy Vegan Meals for Summer

We all need those filling, healthy, veggie-filled eats during the summer, and this list has some great ideas for ya.

2. The Easiest Way to Cut a Watermelon

Watermelons are usually a PIA to cut…not anymore. I literally refuse to cut a watermelon (or any other round fruit for that matter!) any other way.

1. Easy Vegan On-the-Go Lunches

I’m always updating this post to add more and more lunch ideas for you! If you’re constantly on-the-go and searching for nourishing lunch options, bookmark this post pronto.

These are in no particular order, but they were all published on the blog this year!

Vegan Buckeye Cake / Perfect Decadent Vegan Chocolate Layer Cake

My birthday cake, my friends’ birthday cakes, an “any day” cake…it’s the perfect cake. Guaranteed.

Vegan Spring Roll Bowls with Crispy Tofu

A quick, tasty, healthy lunch or dinner that’s perfect for packing in all the veggies.

No-Cook Tomato Garlic Pasta Sauce

Mama Mia do I love this pasta! It takes literally no time at all, and it is so fabulous and satisfying.

Dreamy Vegan Cream Cheese Frosting

YESSS. The best homemade vegan cream cheese frosting made from whole foods like cashews, apple cider vinegar, and lemon juice.

Vegan Pumpkin Roll

…and to go along with the cream cheese frosting: Vegan Pumpkin Roll! The best pumpkin roll ever (and possibly the #1 tested recipe on the blog).

Vegan Primanti’s Sandwich

A staple in Pittsburgh…made vegan. So freaking thrilled with this recipe.

Guacamole Crunch Burgers

A vegan burger with chips, guac, and chipotle crema on top. Oh yeah.

Vegan One-Pot Pumpkin Pasta

SO creamy, topped with fried sage sprinkles, and literally ready in 15 minutes. My kind of meal.

And that, my friend, is that! Thank you for yet another wonderful year. Love love love you, and wishing you all the happiest of new years!

The post Top Vegan Recipes of 2018 appeared first on Fooduzzi.

Time to bid this crazy, wonderful, tough, fulfilling, eventful, bizarre year adieu.

I know 2017 has been a hard year for a lot of people, but 2017 was actually a year of tremendous growth for me.

When I was younger, my mom got me this book called, “I Hope You Dance.” It was the lyrics of that Lee Ann Womack song by the same name depicted in book form. And she got it for me because she loved the chorus:

And when you get the choice to sit it out or dance / I hope you dance.

2017 was one of the first year I truly thought that I chose to “dance.” (And this is figurative dancing, of course. No one needs or wants to see this hot mess express dance. ;) ).

Yes, there were struggles. But there were also glimpses of dances:

• When I said “yes” to an invite to Tuesday trivia, it turned out to be the highlight of my week and I ended up meeting a lot of wonderful people.
• When I said “yes” to a quick trip to Baltimore with one of my best new buds.
• When I said “yes” to a 48 hour whirlwind trip to Portland with my main squeeze.
• When I said “yes” to turning Fooduzzi into a full-fledged business.
• When I said “yes” to that second cookie, the not-super-healthy ingredients, the weekend beer, and my nightly chocolate fix.
• When I said “yes” to visiting my two best high school friends in a different state on a whim.
• When I said “yes” to being active and finding a workout I love.

But it wasn’t all about saying “yes.” I also found dancing in the nos:

• When I said “no” to plans on a Friday night when I really needed a night to decompress.
• When I said “no” to blog opportunities because I didn’t have the mental capacity to take them on.
• When I said “no” to being controlled by food fears and self-doubt. (More to come on this soon. I promise.)

2017 helped me figure out that it’s really all about balance. To loosen up, metaphorically let my hair down, and not stress the small stuff.

It’s kind of hysterical that I’m saying this because I’ve literally lived 24 years doing the exact opposite of that. But this year was different. And I can tell I’m much happier because of it!

Okay, enough personal stuff. Let’s get to the food!

#10: Easiest Way to Cut a Watermelon

I know, not really a recipe. But also totally a recipe you need in your life. This little hack gets me through the summer stress-free.

#9: Cinnamon Turmeric Iced Tea

#8: Thai Peanut Hummus

Just made this! I really don’t think this kind of deliciousness is actually legal.

That’s what I like to hear! I’m obsessed with this hummus, and it sounds like you guys are, too! It has such a unique and addictive flavor, and it honestly couldn’t be easier to make. We make it for get-togethers, parties, and random weeknights!

#7: Vegan Tofu Quinoa Taco Meat

#6: Thai Peanut Butternut Squash Soup

CONFESSION TIME: I’ve made this soup three times already in less than a month. My Husband eats anything I put in his plate except any kind of squash (saaaaad) BUT in this case it makes me happy because more for me lol! I made some for my girlfriend and after her first bite she said “uhh recipe please.”

Ps. I have some cooking on the stove right now! We moved into our first home and guess what my first meal was…. :P

^^ that is my favorite comment from the entire year! I’m so thrilled you guys love this soup. If there’s one think I learned from 2017, it’s that you all love when peanut butter is thrown into weird and wacky dishes. When it turns out this tasty, I totally understand why.

#5: The Best Damn Gluten Free Vegan Chocolate Chunk Cookies

#4: Protein Fried Rice

I made this tonight! It is absolutely delicious and I am so excited. You are very clever and my husband went back for thirds!!! This will now become part of my repertoire. I am so glad I doubled the recipe cause now I will be able to have some for lunch. Very Filling too. Thank you!

Whenever you’re hungry for Chinese take-out but you want something a little more wholesome, Protein Fried Rice has got your back. I still am kind of shocked at how delicious this recipe turned out tbh. A rice-free, cauliflower-free version of fried rice. This is what heaven looks like, I swear.

#3: Vanilla Matcha Green Tea Latte

#2: Chocolate Covered Vegan Cookie Dough Bars

#1: Roasted Broccoli Quinoa Salad with Honey Mustard Dressing

Vegan Greek Chickpea Lettuce Wraps

I was so tickled with how these turned out!! Between THE most addictive sauce I made this year, the creamy avocado, the marinated chickpeas, and the mountain of other toppings, totally totally obsessed with this one.

Rice and Bean Vegan Enchiladas

It was my first time ever making enchiladas, and these TOTALLY didn’t disappoint! They’re stuffed with a simple rice and bean mixture, and I swear I can eat the entire pan in one sitting!

Nana’s To Tos Made Vegan

MY FAVORITE COOKIE…made vegan!! I made a big batch for Christmas, and my family loved them almost as much as I do. :)

Crispy Baked Olives

I am the first to admit that this recipe is…weird. Breaded olives? How? Why?

Trust me, friend. They’re so unbelievably good.

Ginger Banana Green Smoothie

Yep, a smoothie made the list! I made this smoothie for months this summer, and it’s my favorite flavor combo to date! Banana, ginger (fresh or powdered), spinach, and a few other healthy ingredients. I loooove!

Vegan Butternut Squash Bisque with Curried Pepita Brittle

This soup is ridiculous. It’s one of those recipes that totally shouldn’t be as good as it is. BUT it is. It requires only a handful of ingredients, and the slightly spicy / slightly sweet brittle on top just makes my life complete.

Caramelized Onion Rosemary Focaccia Bread

Homemade bread is my single favorite thing to make in the kitchen. Yes, I love it more than cookies.

Focaccia is a super simple recipe for people who are just getting into the bread-making game. It’s naturally vegan, semi-whole wheat, and packed with caramelized onion and rosemary flavor!

Grilled Bread with Tomatoes and Cashew Ricotta

Another one of those recipes that shouldn’t be as good as it is. BUT IT IS. Grilled bread, vegan ricotta, fresh tomatoes…nothing beats this dinner on a warm summer night!

Vegan Curry Chickpea Burgers

While I love these burgers, Mark loves these burgers. He’s obsessed with them, and I think I know why.

You know when you order a veggie burger pretty much anywhere how it’s all flat and flimsy and flavorless? Yeah, these are so not like that. They’re chewy, full of texture, and loaded with curry flavor. The best veggie burger I’ve ever had!

Chewy Vegan Cookie Dough Cookies

Of course, we have to end things on a sweet note! These cookies are so insanely chewy, they taste like cookie dough after they’re baked. Especially if you pop them in the fridge over night. Gahhh so good.

Good question! For starters, I hope to deliver some vegan/plant-based lifestyle (aka. not food!) content to ya next year. I’ve come across some simple ways to extend a plant-based mindset into other aspects of my life, and I’d love to share what I’ve found!

I also have a post drafted about our sweet floof. She’s fine, but she dealt with a medical issue this year that I’d love to chat about.

Another thing: more savory. Not going to lie, this is going to be tough for me. But you said you wanted it! If you have any suggestions or recipe ideas, please do leave them in the comments!

Also! Maybe some videos? I don’t know. What do you guys think? Do you like the “hands” videos you see plastered all over Facebook? Or would you prefer something more personal?

Last thing: more love to you! Thank you for reading, cooking, laughing, and learning with me. I love you to bits.

Happy New Year, friend! 2018, here we come.

The post Top Vegan Recipes of 2017 appeared first on Fooduzzi.

I mean, hello. That color, right?!

Could you even dream of a prettier dessert to share at your Thanksgiving feast?!

I’m pretty sure I’ve mentioned this before, but Thanksgiving food? So not my cup of tea.

I mean, the holiday of Thanksgiving is pretty amazing: getting together with family and friends, remembering what you’re thankful for, stuffing your face whilst watching the parade. But the food traditional of the holiday – stuffing, turkey, mashed potatoes -…no thanks.

I’m not sure why this is, but my immediate family is the same way. So we use Thanksgiving as an excuse to try new and exciting recipes. You know, the ones we’ve bookmarked throughout the year in hopes that we’d find an excuse to make them someday.

Thanksgiving is our “someday.”

That said, I can absolutely, totally, 100% get behind Thanksgiving desserts. Cinnamon-spiked everything! Pumpkin galore! Gingerbread fun! I’m obsessed with seasonal desserts.

One fall dessert I’ve never tried, however: sweet potato pie.

That is, until today.

I now love sweet potato pie. It reminds me of pumpkin pie, but it’s a bit more…rich. And creamy. And it’s just so good, guys.

I’m so not a pie crust fan, but I do enjoy graham cracker crust. So for this purple sweet potato pie, we’re making a super quick graham cracker-esque crust with F-O-U-R ingredients: coconut oil, cinnamon, a touch of brown sugar, and Bob’s Red Mill Almond Flour. I loooove the way this crust turns out. It’s dense and kinda chewy, and it sets up perfectly under the filling. I love the flavor of the almond flour here paired with the rich filling – too good!

And then the filling. It comes together in a blender! You’ll take the puree from some roasted purple sweet potatoes (I found mine at Whole Foods) and mix it with ingredients like coconut milk, coconut flour, spices, and pure maple syrup. One of the things I love about this filling so much is that it’s refined sugar free! It gets its sweetness solely from the roasted sweet potatoes and the maple syrup. Holla.

I adapted this recipe from my Best Gluten Free Vegan Pumpkin Pie recipe, and it really is the BEST. Plus, this sweet potato version takes only half the time to bake! Woot woot!

After a quick chill in the fridge overnight (yaaas for extra oven space on Thanksgiving Day), this pie slices up like a dream. I topped mine with some granola (gotta have that crunch) and vegan whipped cream, and it was perfection.

In fact, I made it again last night juuuust to make sure it was as good as I remembered. Spoiler alert: it is. :)

Enjoy this pie, friends! And snap some pics and share them with me on the Insta.

A special thanks goes to Bob’s Red Mill for sponsoring this post! Check out more delicious healthy recipes, snag coupons, and find stores near you at BobsRedMill.com!

The post Vegan Purple Sweet Potato Pie appeared first on Fooduzzi.

In short, 2016 was a delicious year. I pushed myself to develop some recipes that were unique and exciting and worthy of sharing with your friends and family. We had lots of desserts, many easy vegan dinners, and a gaggle of other plant-based delights, and I couldn’t be more proud of all of this deliciousness.

But we have to have the best of the best. Out of all of the recipes on Fooduzzi, these are the ones that got a gold star this year:

12. Strawberry Coconut Cream Pie

“Your pie was a hit….texture, freshness, taste, easiness…a great recipe.”

I have to be honest, this recipe might just be the prettiest thing to ever come out of my kitchen. It takes virtually NO time to whip together, and it’s so fun decorating and serving this impressive dessert to friends and family. Try mixing up the flavors; add different kinds of fruit to the topping, or mix in different extracts or zests into the filling!

11. Cinnamon Turmeric Iced Tea

“Love turmeric .. Love Iced Tea .. WIN WIN !! thank you”

Who knew flavored iced tea would be so popular?! Turmeric has been one of those buzz-worthy ingredients lately, and it’s absolutely delicious infused in some refreshing iced tea. I pretty much have an IV of iced tea throughout the summer, so you know I make this pretty much all the time.

10. Vanilla Matcha Green Tea Latte

This is one of those recipes that I couldn’t believe made it into the top 10 this year.I didn’t really think it had much “wow” factor. Apparently I was wrong! And it makes sense. It’s seriously SO simple, and it’s one of my favorite ways to start the day. You use a special kitchen gadget to make the milk all nice and frothy and omg it’s suh good.

9. Protein Fried Rice

“I made this tonight! It is absolutely delicious and I am so excited. You are very clever and my husband went back for thirds!!! This will now become part of my repertoire. I am so glad I doubled the recipe cause now I will be able to have some for lunch. Very Filling too. Thank you!”

This was one of those recipes that I just knew would be a hit (totally tooting my own horn here). I was so amazed by it the first time I made it, I’m pretty sure I shoved it into Mark’s face as soon as he got home from work. He then was so amazed by it, that he didn’t even realize there wasn’t any rice involved in the making of this recipe. Seriously! All you need is one protein-packed ingredient that’s the perfect grain-free sub in this fried “rice.”

8. The Best Damn Gluten Free Vegan Chocolate Chunk Cookies

“These are amazing!!!!!!!!! I have made them twice in the past 5 days… I don’t even have a sweet tooth but I am crazy about these. Thank you :)”

This recipe. It seriously might be my favorite recipe of all time. These cookies. Are stupid good. And it sounds like you all agree! It seriously makes my heart SO happy that some of you made them for your holiday festivities. They’re super soft and chewy and LOADED with chocolatey goodness. Oh, and they’re gluten free & vegan…nbd.

7. Healthy Buffalo Chickpea Dip

“creamy, spicy, and seriously addictive. a MUST try!”

I’m so obsessed with this recipe, and I can honestly tell you I crave it once a week. For anyone who’s a buffalo fiend, or for anyone who has SERIOUSLY missed buffalo’d foods since going vegetarian/vegan (? ), this is the dip for you. It’s spicy, garlicky, and a tad bit cheesy. Plus it’s super creamy thanks to the most versatile kitchen staple ever. Yous gonna love it.

6. Dairy Free Pumpkin Spice Coffee Creamer

“This is wonderful! I’m making it as we speak for the 2nd time! I love all things pumpkin, but since I started eating a Paleo diet, those store bought creamers are a big no-no. I’ve tried other DIY coffee creamers before and wasn’t thrilled….but this-YUM! (I might have drank a little out of the jar, too….oops!) Thanks!”

This pumpkin spice coffee creamer is a HIT – you guys love it! And it’s totally understandable – I mean, it’s pretty much like drinking fall in a cup. If you’re pretty addicted to the whole #psl craze, this is your excuse to have them at home all the time!

5. Banana Almond Butter Klondike Bars

“I made these once and the verdict is that I will be making more.
Can the recipe be doubled?
Can I eat them all the time?”

Not gonna lie, I was pretty surprised these babies took off as much as they did. The pictures aren’t my best, but the recipe itself is spot-on. I loved klondikes as a kid, so it’s pretty awesome we can still partake in this fun frozen treat in a healthier way. Three cheers for healthy, vegan klondikes!

4. Thai Peanut Hummus

“Just wanted to let you know I just made this hummus and it was DELICIOUS!!! I am not even a huge hummus fan, but Thai Peanut Hummus is a whole other story! Thanks for the great recipe.”

This recipe is a keeper. In fact, a few of my parents’ friends are absolutely obsessed with it. “Thai peanut” is a frequently-recurring theme here on Fooduzzi, so of course I needed to turn it into a hummus. I love the ginger and garlic and peanut butter together, and the fact that I can use it as a dip for pretty much anything makes me a very happy camper hummus-lover.

3. The Easiest Way to Cut a Watermelon

So, this isn’t really a recipe. I know. But I’m still amazed that it has gained so much traction! The extremely low-quality video I made to go along with this post (but seriously I duct-taped my phone to a chair and put that on a table to shoot this thing. it isn’t pretty) has almost 20,000 views on YouTube. Insane. That being said, this really is the only way I’ll ever cut watermelon because it’s just so dang easy. Mmmm…is it summer yet?

2. Easy On-the-Go Vegan Lunches

Again, not a recipe, but a recipe roundup! Apparently the blog-reading world is in need of some vegan lunches! I was so excited to be able to collect some of my favorite quick & easy vegan recipes and share them in this post. They’re some of the most nourishing recipes on my blog, so they’ll help you power through your crazy work day. Yum yum.

1. Roasted Broccoli Quinoa Salad

“This is one of my FAVORITE recipes! If I don’t know what to make for dinner, I love having this puppy up-my-sleeve. It’s so delish!”

Is it a surprise that this recipe is #1? It isn’t for me! It’s been pinned over 175,000 times! My brother and I are so obsessed with this recipe that we literally fight over the leftovers. It’s that good. Not to mention that it’s SO easy to make, and it’s delicious hot, cold, or at room temp. Roasted broccoli and quinoa were meant for one another…especially when a drool-worthy honey mustard dressing brings them together!

And as a special bonus, here are five of my favorite recipes from the year:

Lemon Chia Seed Granola – quite possibly the best granola in the world

Easy Vegan Ramen – a SIMPLE veggie-filled ramen that’ll make you feel like a superstar

Cheez-it Roasted Chickpeas – cheez-it. chickpeas. enough said

The Big Vegan Rainbow Bowl – can’t even tell you how obsessed I am with the dressing on this salad

Strawberry White Bean Caprese Salad with Honey Black Pepper Granola – granola croutons, fresh fruit, and creamy avocado…hubba hubba

Thank you so much for a wonderful year, friends. I couldn’t have done it without you.

Here’s to an even more delicious 2017!

{ps. If you want to let me know more about your favorite/least favorite things about Fooduzzi, take my super short survey!}

The post Top 12 Vegan Recipes of 2016 appeared first on Fooduzzi.

If I had to choose the Fooduzzi recipe that we make the most, it would have to be these Thai Peanut Burrito Bowls.

It’s one of those old standbys that will always satisfy. I mean, it’s a dinner full of peanut butter. How could it not be the most perfect go-to meal ever?

But remember in that post that I said that the Thai Peanut Sauce that tops the bowls is “drinkable”? Well, I made it slurpable. And holy moly is it my new favorite thing EVER.

Seriously, I’m planning on making this soup every day. And that’s probably because I’m having a moment with soup. I was never a huge soup fan in the past. I liked chili, cream of broccoli, and tomato, but that’s pretty much it.

Now I’m swimming in soup, sitting here having made two giant batches of the stuff in two days. I was inspired to try my hand at the soup game after making Cookie & Kate’s Creamy Butternut Squash Linguine with Fried Sage last week. omg was it amazing. It seriously hit the spot, but the process of making the sauce was ridiculously similar to making butternut squash soup.

And then I started thinking about adding some of my favorite flavors from those Thai Peanut Burrito Bowls into a butternut squash soup, and it was pretty much game-over from there.

This soup is so so simple to make and it only requires a handful of ingredients! Ingredients that I almost always 100% have on hand at all times.

We’ll sauté up some butternut squash (hello, lover), onion, garlic, and ginger (hello, other lover) with a bit of olive oil until the onions are soft and sweet. Butternut squash and ginger might just be my new favorite fall food duo. In fact, I almost kept this soup a strictly “Butternut and Ginger Soup” because it was so warming and sweet and savory and perfect.

But then I opted to add some peanut butter, and it pretty much turned my life upside down.

Yes, we’re adding peanut butter to soup. And yes, it’s amazing. Because I have peanut butter in one form or another every single day, it makes sense that it would also make an appearance at the dinner table. In addition to being so gosh-darn delicious, the peanut butter mellows out the ginger and garlic a bit, and the flavors really play together beautifully. It’s a glorious flavor to behold.

I can’t believe I’m this excited about soup. I feel like soup is a rather lame thing to be super jazzed about, but alas, that’s where we are.

I mean, it’s peanut butter in soup. How can one not be completely and super jazzed about that?

The post Thai Peanut Butternut Squash Soup appeared first on Fooduzzi.

This week has been quite an interesting one for yours truly and yours truly’s boyfriend. And it’s only Wednesday.

After weeks (read: months) of eating not the right things and exercising only sporadically (if at all), Mark and I decided that this week would be our week to get back on track. This consists of:

• Drinking at least 64-oz. water a day. <– I’m one of those people who completely forgets to drink anything all day long. But since I’ve started to keep track of my water intake, I feel super refreshed and hydrated. (and, on the other hand, I feel like I’m floating. But in a good way.)
• Exercising every day. <– Yoga has been my exercise of choice, but I will head over to our community gym and go on the elliptical. I’m so not a runner, so the elliptical is my best bet for a solid cardio workout.
• Eating right. <– This one right here is our focus today.

Perhaps I should say, eating lunch. I frequently skip lunch during the work/school week because I’m either too busy or just snacking all day long. So because of our newfound health goals, I’m taking it upon myself to actually put some effort into making an actual lunch each day.

And with the back-to-school mayhem starting back up in a week or so, I figured this post might be able to help some of you out, too. I’m here for you, peeps :)

Whether you’re heading off to work or school, these lunch ideas are healthy, filling, and downright delicious. But, most importantly, you’re able to make all of them ahead of time for a stress-free, care-free lunchtime feast.

20 minute vegan buffalo chickpea chili

Goodness gracious, do we love this chili! And by “we,” I mean you and me! You guys have gone bonkers over this chili, and for good reason: it’s crazy delicious. Just the right amount of spice and comes together in…wait for it…20 MINUTES! Win.

lunch prep tip: Make it on Sunday and heat it up for lunches all week! Bring toppings in a separate container and top right before chowin’ down.

roasted broccoli quinoa salad with honey mustard dressing (use maple syrup instead of honey for vegan option)

Pinned almost 150,000 times, this salad is the #1 recipe on my blog…and for good reason! I’d have to say that it’s one of my top 5 favorite recipes, and it’s so simple, there’s really no excuse to have it on reserve for whenever I need a quick lunch.

Not convinced? Readers are saying, “This is one of my FAVORITE recipes! If I don’t know what to make for dinner, I love having this puppy up-my-sleeve. It’s so delish!” “Just made this…it is incredible,” and “it was amazing!” Make it, friends. You won’t be sorry.

lunch prep tip: Make it on Sunday; this stuff seriously gets better as it sits!

protein fried rice

Another one of my all-time favorites on the blog! This recipe gives you all of the flavors of your favorite Chinese Takeout food, just without the grain! It’s packed with protein, thanks to a secret ingredient, and loaded with all of the veggies you could think of. Oh, and it’ll take you only 15 minutes to make. Take that, midday slump!

lunch prep tip: Make it the night before (sans toppings – you can store these in a small bag or container), and portion it into 2-3 glass containers. Heat, and top with sliced green onions and radishes.

vegan marinara farro with roasted broccoli and chickpeas

One of the easiest meals on this list! It comes together in a snap, requires minimal ingredients, and is SO filling. Farro is a fairly new-to-me ingredient, but man is it tasty. Perfectly chewy and nutty in flavor. Add your favorite store-bought marinara or go all-out and make your own!

lunch prep tip: Make everything the night before. Package chickpeas separately, and sprinkle them on after you heat up your lunch. They might not stay super crunchy overnight, so you might want to substitute something like toasted cashews / almonds or a store-bought crunchy chickpea snack!

mexican rice & bean skillet

Mark and I went a few months where we made this dish at least twice a week. We’re. Obsessed. It’s pretty much the same filling as the one in my Mexican Stuffed Peppers, but on a more escalated level. It’s super simple to throw together (a mere minutes if you already have some leftover rice laying around), and it’s full of protein, vegetables, and healthy fats.

lunch prep tip: Everything can be made ahead! Whip up a batch of this recipe on the weekend, and portion it out into 3-4 glass containers. Heat and serve at school or work.

vegan mediterranean quinoa falafel salad

I go crazy over these flavors and colors! It’s so fresh and flavorful for spring or summer, and so simple to throw together. The lemon herb quinoa falafel on top are filling, tasty, and super easy to heat up right before you dig in.

lunch prep tip: Make your quinoa falafel the night before. Assemble your salad, and pack the falafel and dressing separately. Heat the falafel up, add them to your salad, top with the dressing, and you’re done!

italian-style chickpea burgers

While taking a burger to work may not sound all that healthy, these chickpea burgers might just change your mind! Made with only a handful of ingredients, these burgers will surely satisfy your lunchtime hunger. And don’t skip out on those caramelized onions on top – they melt in your mouth.

lunch prep tip: No need to go get burger buns; use sandwich bread! I used the lid of a jar of peanut butter to cut out circles, and used them as a lighter bun option.

caribbean rainbow salad

Have you ever SEEN a more beautiful salad?! This little creation was inspired by one of my all-time favorite dishes at my all-time favorite restaurant, and it seriously couldn’t be more delicious. #alltheveggies, healthy fats, fresh herbs, AVOCADO – you guys need to try this one!

lunch prep tip: Mix everything (minus the garlic and the avocado) together and store in a large bowl in the fridge. On the day you’re ready to eat it, cook the garlic and slice up the avocado, drizzling a bit of lime juice over the top so the avocado doesn’t brown.

vegan tempeh sloppy joes

Another relatively new-to-me ingredient, but I’ve quickly fallen in love with the stuff. There is SO much protein in a serving of tempeh, so one sandwich will keep you full all afternoon. It’s amazing. Plus, the sauce is downright drinkable.

lunch prep tip: Make the sloppy joe filling ahead of time and package it separately from the bun. Heat up the filling and assemble your sandwich at lunchtime!

thai peanut quinoa salad (use maple syrup instead of honey for vegan option)

If you’re a fan of peanut sauce, look no further. This recipe is the end-all, be-all of Thai peanut sauce (in my humble opinion ;)). This salad is full of crunch, fresh vegetables, and protein-packed quinoa, so I’d say it may just be a darn-near perfect healthy lunch! (ps. if you like this peanut sauce as much as I do, be sure to try it in these Thai Zucchini Noodle Bowls and Thai Peanut Burrito Bowls!)

lunch prep tip: Make a large batch of quinoa and the Thai Peanut Sauce over the weekend. Mix and match whatever vegetables you have on hand to create a new and exciting bowl every day.

rainbow veggie sandwich

Okay, not gonna lie. Definitely a complicated sandwich recipe. But SO so delicious. I can’t handle these flavors together – between the “cheesy” cashew ricotta, the pickled radishes, the roasted sweet potato, and the crispy microgreens, everything together just…works.

lunch prep tip: Prepare your pickled radishes, roasted sweet potato, roasted peppers, and cashew ricotta the night before. Assemble the sandwich the next morning and enjoy for lunch later!

creamy lemon hummus pasta with vegetables

Craving something a little more substantial for lunch? This recipe is where it’s at! Slightly tart, slightly sweet, totally creamy, dreamy, and delicious…this is one of my favorite ways to enjoy pasta. If hummus on pasta sounds a bit weird, I get it. But seriously, it’s the perfect ingredient to create a decadent-feeling, yet still totally healthy sauce (just ask my Spinach Artichoke Hummus Pasta). A dear blogging friend made this lemon hummus pasta recipe and said, “…it was incredible! I added some roasted asparagus and let’s just say even my meat obsessed boyfriend devoured it. Thanks for a great new staple at my house :)” #hummusonallthethings

lunch prep tip: Pack the pasta and sauce separately. Then, when you’re ready to eat, heat up the sauce with a little hot water or in the microwave, pour over the pasta, toss, and eat!

buffalo falafel

Easily the best two words to say one after the other. These falafel are baked (not fried), and packed with ingredients like buffalo sauce, garlic, and (my favorite spice) smoked paprika. They refrigerate beautifully, and they’re actually pretty delicious whether they’re hot or cold. Throw ’em on top of a salad or on some whole grain bread, and you’ll have a deliciously spicy lunch to be proud of.

lunch prep tip: Make them on Sunday, and portion them out into 2-3 servings. Store in bags or glass containers. Serve hot or cold.

sushi burrito bowls

If you’re not new around here, you’ll know that I’m a huge fan of homemade burrito bowls (see here and here). This one might just be my craziest, yet most fun, interpretation of them! Sweet potatoes, edamame, carrot ribbons, and an addictive two-ingredient vegan sriracha “mayo,” flavorful doesn’t even begin to describe this bowl!

lunch prep tip: Assemble everything (minus the sauce and avocado) the night before. On the day you’re ready to eat it, make the sauce and slice up the avocado, drizzling a bit of lime juice over the top so the avocado doesn’t brown.

vegan black bean ceviche

Are you a citrus fan? You’re going to LOVE this black bean ceviche! Mark and I make this at least once a week, and we’ll typically serve it with tortilla chips or over a bed of lettuce. It’s packed with veggies, beans, and a ton of fresh lime juice for a light and refreshing school or work lunch any day.

lunch prep tip: Dump everything into a large bowl and allow to marinade overnight. Scoop desired amount into a separate container and devour at lunchtime!

honey mustard lentil vegetable salad (use maple syrup instead of honey for vegan option)

I just love one-bowl meals like this! Protein? Check! Veggies? Check! A crazy-delicious dressing I could pretty much bathe in? Check! Lentils are such a filling protein source for vegans. Combined with sautéed vegetables and the best ever honey mustard sauce? You may just become obsessed over this recipe. Don’t say I didn’t warn you!

lunch prep tip: Make everything Sunday night, and portion out into 2-3 containers. When you’re ready to head to work/school, grab a container and a fork, and be on your way!

burrito bowl soup

No matter how much we may want to fight it, winter is coming. When it’s cold, dreary, and all-around blah outside, nothing is more comforting that a big bowl of soup. This burrito bowl soup is full of bright Mexican flavors, and it’s loaded with veggies and beans to keep you feeling fuller longer. Don’t skip that sprinkle of lime juice at the end; it seriously elevates all of these awesome flavors!

lunch prep tip: Prepare the rice and the soup separately. On the day you’re ready to eat, combine rice and soup in a glass container, heat at work/school, devour.

I hope this was helpful, friends! I know putting together this post gave me some ideas for how I’m going to fill up during lunchtime in the following weeks. Heck yes to epic vegan meals.

ps. here are some other recipes from around the interwebs that I’m seriously wanting to make for lunch:

garlicky kale salad with crispy chickpeas from Minimalist Baker

autumn arugula salad from How Sweet It Is

greek wedge salad from Cookie and Kate

sweet potato beet salad with date balsamic dressing from Fit Mitten Kitchen

super clean broccoli salad with creamy almond dressing from Pinch of Yum

mason jar salads from Emilie Eats

creamy vegan pasta with sautéed kale and tomatoes from Fit Foodie Finds

The post Easy Vegan On-the-Go Lunches appeared first on Fooduzzi.

Not only is this one of my all-time favorite recipes on Fooduzzi (top 5 for SURE), it’s also…my 200th post!

What?! I KNOW. So crazy.

I’m amazed. Had you told me just a year or two ago that I’d be sitting here, typing away to my a couple thousand lovely readers every week, I’d say you were cray-zay.

But it’s literally the best thing ever. And it made me realize something pretty awesome.

A couple of months ago around my birthday, which is also Fooduzzi’s birthday, I was talking to one of my blogging friends (hi, Emilie!) about the special recipe I was going to make for the big ol’ celebration.

“You should make a cake!” she said. I wholeheartedly agreed, but I knew I wouldn’t be pounding out a cake recipe anytime soon. I was much too scared to try my hand at making a whole cake. I was just getting comfortable in the gluten free and vegan baking realm; no need to throw everything off by biting off a little more than I could chew by trying to conquer a giant cake.

But now, look at me. One of my favorite cakes as a kid. Here. In the flesh.

Er…you know what I mean.

One of the most amazing things this blog has given me (besides you, dear reader. you know I adore you from the moon and back) is confidence.

I seriously struggled with self-confidence in the past. I’d self-sabotage and talk myself out of situations all the time. These struggles were an everyday occurrence for me as a kid, teen, and young adult.

Recently however, I’ve found myself much more confident, and I think a lot of it has to do with Fooduzzi. I can now confidently walk into the kitchen and whip up dinner for Mark and me without a plan! I can post recipes that people actually want to (and do!) make! I can come up with a recipe for ridiculously soft chocolate chip cookies (that my dad literally begs me to make) all on my own! And now, I can bake a cake from scratch!!

Easily my most exciting kitchen accomplishment to date!

OK, Alexa. Let’s talk cookie cake.

I’m ridiculously excited to report that this cookie cake tastes exactly like the cookie cake I bought at the grocery store as a teen! I loved how buttery and all-around perfect those cakes were, so when this gluten free, vegan, and refined sugar-free version came out as an exact carbon copy, you can say I was thrilled.

Seriously, I don’t think a day has gone by where I haven’t stuffed my face with this cookie cake.

Not to toot my own horn (but toot toot), I think I’ve pretty much nailed the whole gluten free cookie flour mix. And, believe it or not, you’ll only need TWO: almond and coconut. The almond flour makes the dough chewy and thick while the coconut flour sucks up some of the moisture we’re adding. It drives me a little batty when I find a gluten free cookie recipe that I’m dying to try and then it ends up calling for 5-6 different flours. This chica don’t got time for that. Trust me, friends. Two is all ya need.

On the other side, we need some moisture. Coconut oil, maple syrup, and peanut butter are like the TRIFECTA of wet ingredients for gluten free and vegan baked goods. Coconut oil adds some lusciousness, the maple syrup obviously sweetens the whole deal, and the peanut butter adds that buttery richness you so desperately need in a cookie. Right? A cookie that isn’t buttery is like a health food blog without copious amounts of avocado recipes. It just.doesn’t.work.

I know that this recipe seems almost too simple. A gluten free and vegan cake recipe with only 8 ingredients? Surely you must be joking.

But friends, I’m so not. I wouldn’t joke about something this perfect.

I’m confident that this recipe will knock your socks off! So try it, won’t you? And show me on social media (#fooduzzi and @fooduzzi) if you do because I get so gosh-darn tickled when I see you munching on my recipes. Enjoy!

Adapted from The Best Damn Gluten Free Vegan Chocolate Chunk Cookies

The post Gluten Free Vegan Cookie Cake appeared first on Fooduzzi.

Friends, they’re that good.

I kind of whipped these cookies up spur the moment as the result of an intense chocolate craving, but I am – and you will be – so very glad I did.

You see, my mom is a teacher, and one of her student’s mom made these M&M chocolate chip cookies every Christmas when I was a kid. These were the kind of cookies that you looked forward to every single year.. And when my mom came home with that green box every year, I shrieked with delight, as I knew I’d be sinking my teeth into the softest, chewiest, and pillowiest cookies I’ve ever had.

Until now.

I never dreamed I’d be able to create a gluten free, let alone vegan, version of my all-time favorite cookie (although I have made some kick-butt cookies on the blog). And, in fact, I never really tried because I thought this feat would be nearly impossible.

But once I sunk my teeth into one of these chocolate chunk cookies, warm and gooey from the oven? I was taken back to my childhood. And let out those same shrieks that graced the Christmastime air so many years ago.

Just so you know they’re good enough to stand up to your “everyday” chocolate chip cookies, my dad, the meat-lovin’ all-American man, had about half of a batch on his own. My brother had the other half. And I’m inching to whip up another batch or two ASAP.

These cookies are the real.freakin’.deal.

It all starts out with the flour. We’ll only need two, unlike a lot of other gluten free baked goods! Almond flour makes these cookies outrageously chewy, while coconut flour gives them that melt-in-your-mouth, fluffy texture. AND! Both are relatively easy to access – I grabbed a giant bag of almond flour off of Amazon, and Trader Joe’s sells a delicious coconut flour that’s perfecto for these cookies!

Next up, the wet ingredients. Coconut oil, nut butter (I used peanut butter), maple syrup, vanilla – DONE. Seriously. I love that. Four wet ingredients that are almost guaranteed to be in any gluten free-er’s or vegan’s kitchen! Not to mention that a refined sugar-free treat is always an a-OK option in my book.

We mix ’em, we pour ’em, and we dump a mess of chopped dark chocolate on top. Because all cookies should come with a mess of dark chocolate on top, right?! We’re obsessed with the Organic Dark Chocolate from Trader Joe’s, which is 73% cacao. They even have a version with almonds if you’re feeling zany. Whatever you choose, you MUST have one of these cookies when they’re ooey and gooey, right out the oven. NOTHING will compare to getting chocolate all over your hands and face as you sink your teeth into a soft, warm cookie.

I MEAN LOOK AT THAT MELTY CHOCOLATE.

I understand that there’s nothing really all that exciting and innovative about a chocolate chunk cookie. It’s been done before; it’ll be done again.

But these chocolate chunk cookies…they’re really something special, friends.

Are they the best ever? I’ll let you decide. But please know that by the time I was done writing this post, I had already gotten up to whip up another batch.

Enjoy this chocolatey goodness, friends!

The post The Best Damn Gluten Free Vegan Chocolate Chunk Cookies appeared first on Fooduzzi.

And this is coming from the biggest self-proclaimed pie-hater.

Oh yeah, I went there. Pie. Hater.

It’s a crust thing! I hate crust. The filling is always fantastic – bright and fruity, sweet and fluffy, soft and creamy. What’s not to love about filling?

But the crust. That flavorless, odd-textured bottom is just something I’ve never enjoyed. I realize crust is actually some people’s favorite part of the pie.

I also realize that those people are crazy.

Crust just always gets in the way of the real star of the whole pie equation.

I don’t need no flakey bits all up in my filling.

So it’s kind of amazing that I love this pie as much as I do. Mark can attest to the fact that I’ve eaten a few bites of it hanging over the kitchen sink, straight from the knife, like some sort of pie-crazed animal.

I now understand the whole pie hype. Get hype, friends. Ya’lls gonna love this one.

We start with the crust. This crust is completely raw, free from refined sugars, gluten free, and vegan. And it requires only three ingredients. I love this kind of crust. It’s made from medjool dates, cashews, and shredded coconut and man oh man is it tasty. Because of the coconut and cashews, it doesn’t just taste like straight-up dates. It’s chewy, nutty, and sweet, so it’s the perfect texture to break up the soft fluffiness of that TO.DIE.FOR filling.

Speaking of, this stuff might just be what dreams are made of. We’re essentially making a coconut whipped cream out of coconut cream (full-fat coconut milk works too!), maple syrup, and vanilla extract. It’s ridiculously fluffy and light, yet it’s super rich and creamy. It’s very possible that I was licking the spatula, whisk, and bowl clean between photographs. Strawberry Coconut Cream Pie-crazed animal right here.

And then, the toppings. Because a dish is only as good as its toppings, right?! I picked up some B-E-A-UTIFUL strawberries from Trader Joe’s the other day, so I sliced and diced them and tried to make them look pretty. I’m clearly no pie decorating expert, so you do you and make it look however you want. I also topped it with some toasted coconut (5-minute step-by-step tutorial here!), fresh mint, and grated dark chocolate because why the heck not. I think some fresh blueberries would be GORGEOUS here, and I’m totally making this for my family over the 4th of July weekend doing that very thing!

Between the coconut whipped cream filling and the fresh strawberries on top, this totally reminds me of the strawberries and whipped cream I so fondly remember from my childhood. We always had these two in the fridge during the summer months, and we’d often pair them with angel food cake (SO good).

This pie is so light and refreshing, and SO dang easy to make – it just SCREAMS summer! Enjoy, friends!

P.S. Let me know if you give this Strawberry Coconut Cream Pie (or any of my recipes!), and tag me on Instagram or Facebook (@fooduzzi) so I can see your beautiful creation!

The post Strawberry Coconut Cream Pie (Vegan) appeared first on Fooduzzi.

Whenever I’m done with dinner – whether we’re out to eat with some friends, on vacation, or cozy at home -, I need something sweet.

If I’m being completely honest with you, it’s probably not the best thing in the world, feeling like OMGNEEDSOMETHINGSWEETNOW whether or not I’m actually hungry, but it’s true. This is real life for little ol’ me.

I don’t really know what it is. It’s like my brain doesn’t hit the “OK you’re done eating for the night” switch until I get a little somethin’ somethin’.

Do you get that way? Or am I alone in this sweets-filled battlefield?

Normally, I’ll reach for an apple with peanut butter, but lately, it’s been all about that chocolate.

I think it all started when I bought an organic dark chocolate bar from Trader Joe’s a couple of weeks ago. This is something I never do. Ever. But it looked good, and I thought it would be fun to split with Mark on the way home.

Well, Mark got about 3 pieces of the whole bar, because I managed to finish that sucker within a few days, casually stealing a piece (or two) after dinner each night.

It. Was. Euphoric. It was SO dark and rich. And I stored it in the freezer to get all nice and hard, and then it just MELTED in my mouth…

But as I write this, stomach full after the giant Better-than-Chipotle Burrito Bowl extravaganza we had for dinner, all I can think about is THESE. Yes, these Almond Joy Dates.

I’m a little nervous to share this with you, but one of my first-ever posts on this little blog of mine was for these Chocolate-Dipped Nut-Stuffed Dates. The pictures are a bit of a hot mess, but I swear that simple recipe one of my most-made recipes from the blog (well, behind this, this, and this).

But I can tell you right now that this almond joy variety will be a new staple in the Fooduzzi household.

As you probably know, dates slathered in peanut butter is pretty much the single best snack and/or dessert you could possibly have (and if you don’t get on that, chica). Well, these dates were derived from the same principle, but changed in an oh-so delicious way.

We’re switching up the peanut butter for almond butter (What can I say? I’m on an almond butter kick at the moment), we’re adding some coconut, we’re stuffing the almond butter-coconut mixture inside the date, and then we’re drenching the entire thing in chocolate.

Can I get an amen?

You guys are like me, you LOVE that almond-coconut-chocolate combo so so much. So much so, these Almond Joy Macaroons were my #1 recipe of 2015! But with summer coming along, I knew that you’d need a new Almond Joy-flavored delight in your arsenal. I’m only looking out for ya. <3

The very best thing about these dates? They take about 10 minutes to make. Just think, in 10 whole minutes, you could be chomping down on a healthier dessert, snack, or anytime treat. I’m so into that idea it’s not even funny.

And when this kind of sweet is made with fiber- and healthy fat-rich ingredients, it’s totally acceptable to steal one from the fridge whenever a sweet craving strikes. Even if it’s every night after dinner. ;)

Almond Joy Stuffed Dates

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• Prep Time: 20 mins
• Total Time: 20 mins
• Yield: 10-12 dates

Ingredients

For the dates:

• 2 Tbsp. creamy almond butter
• 1-2 Tbsp. shredded, unsweetened coconut, plus more for topping
• 10-12 medjool dates, sliced down the middle on one side and pitted

For the chocolate coating:

• 1 Tbsp. coconut oil, melted
• 2 Tbsp. cocoa powder
• 1/2 Tbsp. pure maple syrup

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Instructions

1. In a small bowl, mix almond butter and coconut. Your mixture should be on the thicker side, but it shouldn’t be dry. The amount of coconut needed will depend on how runny your almond butter is.
2. Using a small spoon, stuff each date with some of the almond butter-coconut mixture, and then close the date. Wipe off any of the almond butter-coconut mixture that oozes out when you close the date. Place in the fridge while you make the chocolate coating.
3. To make the chocolate coating, mix melted coconut oil, cocoa powder, and maple syrup until smooth.
4. Remove dates from the fridge. Drizzle some chocolate coating on top of the dates, then sprinkle with additional coconut. Place back in the fridge to set, about 5 minutes. Store in the fridge.

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