Protein Packed Vegan Sloppy Joes

I cannot believe I've never shared my sloppy joe recipe with you before! Todd was surprised too, as we make them enough.

Sloppy joes were kind of a treat when I was growing up, and so every now and again I really enjoy making them. Back in the day, ours were moose sloppy joes...always with the moose! My Dad loves to tell the story of one particular time when he made hamburgers. Us kids were confused and delighted by the taste.  They were the best burgers we'd ever had...they were beef. We had never had beef hamburgers before. Such is the childhood of an Alaskan girl.

Well, I'm happy to say that my moose (and cow) eating days are behind me. Of course, these sloppy joes have undergone a good-for-you veggie makeover. Lentils, black beans, and TVP give these sloppies a super healthy protein punch! No animals need be harmed in the making of these two-thumbs-up, delicious sloppy joes. 

Are you paying attention, Alaskan friends and family? Just put down the moose sloppy joe...

Protein Packed Vegan Sloppy Joes

Serves 6

  • 1 cup red lentils, dry

  • 3 cups water

  • pinch of salt

  • 1/2 Tbsp. olive oil

  • 1/2 red onion, diced

  • 3 garlic cloves, minced

  • 2 tsp. ground cumin

  • 1 tsp. chili powder

  • 1 15 oz. can of black beans, drained and rinsed

  • 1 15 oz. can of tomato sauce

  • 1/4 cup ketchup

  • 1 Tbsp. Worchestershire sauce

  • 1 Tbsp. apple cider vinegar

  • 2 tsp. mustard

  • 1 tsp. sugar

  • 1/2 cup TVP (textured vegetable protein), dry

  • 1 Tbsp. nutritional yeast

  • hamburger buns

In a small saucepan combine the lentils, water, and salt. Bring to a boil over high heat, then reduce to low and simmer for about 20 minutes, or until the lentils are tender. Drain and set aside. 

In a medium saucepan, heat the oil over medium-low. Add the onions and garlic. Saute for a few minutes. Add the cumin and chili powder and continue to saute another few minutes, until fragrant. 

Add in the remaining ingredients, including the cooked lentils (but not the buns, of course!) and simmer for about five minutes, or until the water has been absorbed, stirring occasionally.

Spoon onto a hamburger bun and serve hot!  

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Reliving my high school angst... 

AFI – Silver And Cold

[yumprint-recipe id='80']

Birdseed Cookie Dough Larabars

Happy Valentine's Day! If you think that you don't have a special someone in your life, I'm sorry to inform you that you're wrong. You have yourself. *smile* If you're a single gal (or guy) this Valentine's Day, take it upon yourself to...

Produce On Parade

Watch a bunch of Parks and Rec episodes (especially if you haven't seen it...so funny). Enjoy your favorite movie, eat your favorite food, cuddle with your favorite non-human friend, buy yourself a little treat...or just maybe make yourself some of these delicious homemade Larabars? Pretty soon V-Day will be your favorite holiday too.

Anywho, onto these bars. Remember the Birdseed Cookies I made a few weeks back? Well, I made cookie dough "Larabars"...but Birdseedized! What's more awesome than that?

Produce On Parade - Birdseed Cookie Dough Larabars

I don't know why I seem to suddenly have an aversion to making actual, proper dinners. Poor Todd. Or maybe not? Excitedly, I had him taste these bars thinking he might not like them (I thought perhaps there was too much nutmeg) and his face lit up with, to my shock, sheer joy. "These are really good!" I was thrilled! 

These homemade date and cashew cookie dough larabars are studded with millet, sesame and sunflower seeds. Sweet, crunchy, chewy and sure to give you a boost of energy!

Birdseed Cookie Dough Larabars

Makes 8 bars

  • 1 cup raw cashews
  • 1/4 cup sunflower seeds
  • 13 dates (about 1 cup tightly packed), pitted
  • 1/2 -1 Tbsp. water
  • 1 tsp. agave nectar
  • 1 tsp. vanilla extract
  • 1/2 tsp. kosher salt
  • small grating of fresh nutmeg
  • scant 1/4 cup vegan chocolate chips
  • 2 Tbsp. millet, dry
  • 2 Tbsp sesame seeds

In a food processor, pulse the cashews and sunflower seeds until they are large granules (medium chopped).

Produce On Parade - Birdseed Cookie Dough Larabars Produce On Parade - Birdseed Cookie Dough LarabarsAdd in all the remaining ingredients except for the chocolate chips, millet and sesame seeds. Pulse until well combined. 

Transfer to a medium bowl and stir in the last three ingredients. 

Press firmly into a 9x9 inch baking dish and freeze for about 15 minutes. 

Produce On Parade - Birdseed Cookie Dough LarabarsSlice into eight bars. Wrap in plastic wrap if you like and store in freezer. The bars tend to break apart if not frozen. 

Produce On Parade - Birdseed Cookie Dough Larabars Produce On Parade - Birdseed Cookie Dough LarabarsSwaying to,

[soundcloud url="https://api.soundcloud.com/tracks/103829702" params="color=7ab391&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]

[yumprint-recipe id='79']

Creamy Fettuccine Miso Alfredo

Chocolates the night before and now alfredo? Oh dear. Whoever said that being vegan can't be rich, delicious, and utterly indulging isobviously a dolt. Luckily for my waistline, this alfredo has a super secret ingredient...cauliflower! Okay, maybe it's not so super secret as it's all the rage right now I guess. I've tried a few different cauliflower alfredos but I didn't really enjoy them. Until now!

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

This one is not to be missed. This lighted up alfredo is salty and sweet from the miso, nutritional yeast gives it a cheesy flavor and cashews lend a thick, luxurious feel. Also, cilantro with creamy alfredo is the best thing ever. 

Creamy Fettuccine Miso Alfredo 

Serves 6

  • Pasta:

  • 16 oz. dry fettuccine pasta

  • Cauliflower:

  • 2 cups cauliflower (250 grams raw), florets only

  • Sauce:

  • 1/4 cup of pasta water

  • 2 garlic cloves

  • 1 Tbsp. miso paste

  • 1 Tbsp. apple cider vinegar

  • 1/2 Tbsp. agave nectar

  • 1/4 cup nutritional yeast, large flake

  • 1/4 cup raw cashews

  • 1 tsp. kosher salt

  • 1/4 tsp. paprika

  • 1/8 tsp. ground black pepper

  • grating of fresh nutmeg

  • Garnish:

  • 1/2 cup cilantro, chopped for garnish

Note: If you want a super, duper creamy pasta, use only 8 oz. of pasta. 

Bring a large salted pot of water to boil. Add the pasta and cook according to package, until al dente. Drain, but reserve 1/4 cup of water and set aside.

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

While the pasta is cooking, cut off about 2 cups of cauliflower florets (about 250 grams). Place in a steamer with about 1 inch of water and steam for about 20 minutes or until tender. 

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

Meanwhile add all the sauce ingredients to a blender, but wait to blend. 

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

When the cauliflower is done steaming, add it to the blender as well. If the pasta is still cooking, steal 1/4 cup of the pasta water and add it to the blender. Blend on high until smooth and creamy.

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

Add the sauce to the cooked pasta and top with chopped cilantro. 

Produce On Parade - Creamy Fettuccine Miso Alfredo

Produce On Parade - Creamy Fettuccine Miso Alfredo

Listening to:

[soundcloud url="https://api.soundcloud.com/tracks/58375228" params="color=87baa8&auto_play=false&hide_related=false&show_artwork=true" width="100%" height="166" iframe="true" /]Listening to Recipe Card

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