Veggie and the Beast http://veggieandthebeastfeast.com A food blog with hearty, (mostly) healthy vegetarian recipes Tue, 27 Dec 2016 21:26:46 +0000 en-US hourly 1 https://wordpress.org/?v=4.6.1 Simple Falafel Fritters with Tahini Dill Dressing http://veggieandthebeastfeast.com/2016/04/28/simple-falafel-fritters-tahini-dill-dressing/ http://veggieandthebeastfeast.com/2016/04/28/simple-falafel-fritters-tahini-dill-dressing/#comments Thu, 28 Apr 2016 12:08:10 +0000 http://veggieandthebeastfeast.com/?p=17212 If there’s one thing I know I love in the food world, it’s falafel. I’ve done baked versions before, but sometimes I just need that crispy exterior, so today we’re frittering it up! Plus “falafel fritter” is fun to say, so it’s a win win. I love falafel so much that my bridesmaids created a […]

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Easy vegan and gluten free falafel patties that are lightly pan-friend to golden brown, and drizzled with a quick tahini dill dressing.

If there’s one thing I know I love in the food world, it’s falafel. I’ve done baked versions before, but sometimes I just need that crispy exterior, so today we’re frittering it up! Plus “falafel fritter” is fun to say, so it’s a win win.

I love falafel so much that my bridesmaids created a falafel bar at my bridal shower. It included a huge pan of falafel (the fried variety), pita, hummus, and tahini sauce. Also corn tortilla chips, which were a little out of place to some, maybe, but I find a way to work corn tortilla chips into most meals.

This was back in January. I took home so many falafels that I couldn’t think of eating another one for a few months, but now here I am. I knew I couldn’t stay away from falafels for too long.
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Springtime Almond Arugula Spinach Pesto http://veggieandthebeastfeast.com/2016/04/21/almond-arugula-spinach-pesto/ http://veggieandthebeastfeast.com/2016/04/21/almond-arugula-spinach-pesto/#comments Thu, 21 Apr 2016 05:18:17 +0000 http://veggieandthebeastfeast.com/?p=17160 I don’t plan ahead as much as I’d like to. When I wrote that sentence I meant it about food and meal planning, but that sentence also works for wedding planning, turn out. I have many married friends, so I knew all along that the small stuff would sneak up on me in the last […]

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Almond Arugula Spinach Pesto - a simple springtime pesto that comes together quickly, and adds tons of flavor to sandwiches, salads, pizza, and more!
I don’t plan ahead as much as I’d like to. When I wrote that sentence I meant it about food and meal planning, but that sentence also works for wedding planning, turn out.

I have many married friends, so I knew all along that the small stuff would sneak up on me in the last few months, but WHOA. I’ve had near breakdowns lately about everything from water cups to medium-grey undertones. Ryan was up until 4am earlier this week drawing diagrams for the Christmas lights we’re stringing up in our tent. WHAT IS HAPPENING WHO ARE WE BECOMING.

Almond Arugula Spinach Pesto - a simple springtime pesto that comes together quickly, and adds tons of flavor to sandwiches, salads, pizza, and more!

So I apologize for my absence. I’ve had every intention of posting every week, but then a recipe doesn’t work in the short time I have set aside to make and shoot for a post, and there goes that week’s opportunity. It will get better after July. After my anxiety comes from normal things that aren’t the shade of lavender of my 1-year-old nephew’s bowtie.
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Creamy Roasted Garlic White Bean Soup http://veggieandthebeastfeast.com/2016/03/22/creamy-roasted-garlic-white-bean-soup/ http://veggieandthebeastfeast.com/2016/03/22/creamy-roasted-garlic-white-bean-soup/#comments Tue, 22 Mar 2016 12:08:49 +0000 http://veggieandthebeastfeast.com/?p=17134 When I think of soup like this, I think of snow storms, wool socks, oversized sweaters, and slow weekends. That description is something I LOVE in November/December, but late March? Not so much. And yet…my hands are still chilled when I take the dog out. My boots are still on my feet and still covered […]

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Creamy Roasted Garlic White Bean Soup - Thick and creamy soup made with leeks, roasted garlic, and navy beans - easy, flavorful, and dairy free!

When I think of soup like this, I think of snow storms, wool socks, oversized sweaters, and slow weekends. That description is something I LOVE in November/December, but late March? Not so much.

And yet…my hands are still chilled when I take the dog out. My boots are still on my feet and still covered with salt, and so here we are. Soup it is!

I’m hoping this is my last soup of the year, because I’d love to go out with a bang. To be honest, this is probably not a weekday soup. It could be, if you’re patient, but for me this is a long-simmer weekend soup. Those flavors get deep, the soup gets thick and super creamy (psst – without any dairy at all), and you cook dried beans during the simmer.

Yes, dried beans! This might be their first official appearance on the blog. For a long time I’ve been a canned bean person, because they’re so convenient and easy, but I have to admit that canned beans lose big time in terms of taste, texture and price.
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Easy Mediterranean Pantry Pizza http://veggieandthebeastfeast.com/2016/03/17/easy-mediterranean-pantry-pizza/ http://veggieandthebeastfeast.com/2016/03/17/easy-mediterranean-pantry-pizza/#comments Thu, 17 Mar 2016 11:55:27 +0000 http://veggieandthebeastfeast.com/?p=17109 I try to eat seasonally as much as possible. Since food tastes best when it’s in season, shopping in season is the way to go. We all know this is the truth, but can we really do it all year long? Even when it’s winter in Minnesota, and it feels like winter in Minnesota may […]

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Easy Mediterranean Pantry Pizza - packed with flavor and veggies, and super easy to put together

I try to eat seasonally as much as possible. Since food tastes best when it’s in season, shopping in season is the way to go. We all know this is the truth, but can we really do it all year long? Even when it’s winter in Minnesota, and it feels like winter in Minnesota may never end?

It’s now the time of year when I just can’t with the winter vegetables anymore. Even my favorites, like brussels sprouts, I’d just rather…not. The weather is getting slightly warmer, and I dream about sitting out on the patio with a glass of white wine and enjoy all the warm-weather foods. Summer and spring are my food season soul mates. Fresh veggies! Grilled veggies! All fresh everything!

Soon, my friends. Soon. That is not what today’s post is about.
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Power Lunch Bowls with Roasted Broccoli and Sriracha Peanut Drizzle http://veggieandthebeastfeast.com/2016/03/10/roasted-broccoli-power-lunch-bowls-with-sriracha-peanut-drizzle/ http://veggieandthebeastfeast.com/2016/03/10/roasted-broccoli-power-lunch-bowls-with-sriracha-peanut-drizzle/#comments Thu, 10 Mar 2016 13:55:25 +0000 http://veggieandthebeastfeast.com/?p=17084 I’ve been on a serious power-lunch bowl kick. They’re so easy to make ahead, and they’re packed with a variety of flavors and textures. I’ve been switching it up just about every week, but this was one of my favorites. (...)Read the rest of Power Lunch Bowls with Roasted Broccoli and Sriracha Peanut Drizzle (271 […]

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Power Lunch Bowls with Roasted Broccoli and Sriracha Peanut Drizzle #vegan #glutenfree #grainfree

I’ve been on a serious power-lunch bowl kick. They’re so easy to make ahead, and they’re packed with a variety of flavors and textures. I’ve been switching it up just about every week, but this was one of my favorites.
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Crispy Curry Roasted Chickpeas http://veggieandthebeastfeast.com/2016/02/29/crispy-curry-roasted-chickpeas/ http://veggieandthebeastfeast.com/2016/02/29/crispy-curry-roasted-chickpeas/#comments Tue, 01 Mar 2016 04:29:28 +0000 http://veggieandthebeastfeast.com/?p=17078 I’m not sure when this happened, but I’m not really a snack person anymore. I used to be the girl with a tupperware of blueberries in her purse (which, btw, weird), or a full container of peanut butter stored greedily in her desk drawer. Ryan would carry around snacks for me in case “Hangry Katie” […]

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Crispy Curry Roasted Chickpeas - crunchy, spicy, savory HEALTHY snacking!

I’m not sure when this happened, but I’m not really a snack person anymore. I used to be the girl with a tupperware of blueberries in her purse (which, btw, weird), or a full container of peanut butter stored greedily in her desk drawer. Ryan would carry around snacks for me in case “Hangry Katie” reared her crabby head.

These days? Nope. I noticed a couple months ago I didn’t have any snacks in my designated “snack drawer” at work, so I bought some fancy sweet n’ spicy roasted almonds. I forgot about them and they went bad. Whomp whomp.

I’ve realized with time (30 years, to be exact), that I function better with bigger meals and fewer snacks. None of this “5 small meals a day” or any other plan that needs exhaustive planning yet is marketed as “energy building.” I eat when I’m hungry until I’m not anymore. #MealGoals to live by.

Is this a weird way to open a post about roasted chickpeas, which are usually a snack? Probably.
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Super Vanilla Whole Wheat Pancakes http://veggieandthebeastfeast.com/2016/02/23/super-vanilla-whole-wheat-pancakes/ http://veggieandthebeastfeast.com/2016/02/23/super-vanilla-whole-wheat-pancakes/#comments Tue, 23 Feb 2016 12:15:37 +0000 http://veggieandthebeastfeast.com/?p=17041 It feels like an eternity since I’ve sat down and shared a recipe with all of you…probably because that’s kind of the situation here. A three month break (!!!) in the blog world is forever. Especially when there was a time a short while ago when I was working long hours trying to post twice […]

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Super Vanilla Whole Wheat Pancakes - simple, naturally sweetened whole wheat pancakes infused with flavor from vanilla almond milk and vanilla beans! #vegan

It feels like an eternity since I’ve sat down and shared a recipe with all of you…probably because that’s kind of the situation here. A three month break (!!!) in the blog world is forever. Especially when there was a time a short while ago when I was working long hours trying to post twice a week.

It’s unfortunate that the millennial in me is going to have to describe this, but the overwhelming feeling I had in December was “I can’t even.” Those feelings weren’t exclusively for the blog – they were basically with everything: work, wedding planning, social expectations, you name it and it overwhelmed me.

So, I stepped away from the only thing I could – blogging. It helped, because instead of creating my own anxiety about recipe fails and poor lighting among a plethora of other life stressors, I spent my weekends nurturing my relationships and chilling out, which I don’t do easily.

I cooked plenty, but instead of scraping the bottom of my burnt-out blogger brain barrel for new ideas, I stuck to a few favorites recipes (this and this) and tried some bookmarked recipes I’d been eyeing for a while. In fact, I’m still doing that – this week we’ve been devouring Dana’s loaded veggie nacho soup, and I’m soaking chickpeas tonight for these falafel waffles with harissa tahini tomorrow.
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High Protein Bulgur Black Bean Chili http://veggieandthebeastfeast.com/2015/11/24/high-protein-bulgur-black-bean-chili/ http://veggieandthebeastfeast.com/2015/11/24/high-protein-bulgur-black-bean-chili/#comments Tue, 24 Nov 2015 11:00:22 +0000 http://veggieandthebeastfeast.com/?p=16968 I realize, given what is happening in two days, that this should probably be a recipe with squash, or brussels sprouts, or sweet potatoes, or regular potatoes, or maybe a pie, if I felt fancy. I don’t though; I pretty much just want to sit here in my sweatpants with my chili and my new […]

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High Protein Bulgur Black Bean Enchilada Chili - hearty, flavorful vegetarian chili with almost 20 grams of protein per serving!

I realize, given what is happening in two days, that this should probably be a recipe with squash, or brussels sprouts, or sweet potatoes, or regular potatoes, or maybe a pie, if I felt fancy. I don’t though; I pretty much just want to sit here in my sweatpants with my chili and my new Adele CD.

Truth be told, I don’t cook too much on Thanksgiving, so I don’t feel overly excited by recipes geared towards that one meal. My mom, despite being a vegetarian who doesn’t really love food, feels compelled to make a large traditional Thanksgiving dinner every year. She and I usually fill our plates with the sides, which are deliciously carb-focused: stuffing, mashed potatoes, green bean and artichoke casserole (with bread crumbs), and, of course, rolls.
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Roasted Sweet Potato, Brussels Sprout and Kale Salad with Pistachios and Goat Cheese http://veggieandthebeastfeast.com/2015/11/05/roasted-sweet-potato-brussels-sprout-and-kale-salad-with-pistachios-and-goat-cheese/ http://veggieandthebeastfeast.com/2015/11/05/roasted-sweet-potato-brussels-sprout-and-kale-salad-with-pistachios-and-goat-cheese/#comments Thu, 05 Nov 2015 11:00:01 +0000 http://veggieandthebeastfeast.com/?p=16933 Remember that sweet potato obsession I was talking about last week? It only gets more intense when I find beautiful PURPLE sweet potatoes! The first time I bought those purple beauties I made myself some baked sweet potato fries. The second time I made this dream salad of sorts, with roasted brussels sprouts, tuscan kale, […]

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Roasted Sweet Potato, Brussels Sprout, and Tuscan Kale Salad with Pistachios and Goat Cheese

Remember that sweet potato obsession I was talking about last week? It only gets more intense when I find beautiful PURPLE sweet potatoes!

The first time I bought those purple beauties I made myself some baked sweet potato fries. The second time I made this dream salad of sorts, with roasted brussels sprouts, tuscan kale, chopped pistachios, goat cheese, and a warm balsamic dressing.

Roasted Sweet Potato, Brussels Sprout, and Tuscan Kale Salad with Pistachios and Goat CheeseRoasted Sweet Potato, Brussels Sprout, and Tuscan Kale Salad with Pistachios and Goat CheeseRoasted Sweet Potato, Brussels Sprout, and Tuscan Kale Salad with Pistachios and Goat CheeseRoasted Sweet Potato, Brussels Sprout, and Tuscan Kale Salad with Pistachios and Goat Cheese

Like this kale salad from last winter, this salad is meant to be enjoyed warm, or at room temperature. You cook garlic, shallot, salt and sugar in olive oil, and then blend it up with balsamic until smooth and emulsified. Rubbing the warm dressing into the kale helps make the greens tender and less bitter. When you toss the creamy goat cheese crumbles with the warm greens and roasted vegetables, it melts ever so slightly, adding extra creaminess to every bite.

Roasted Sweet Potato, Brussels Sprout, and Tuscan Kale Salad with Pistachios and Goat Cheese

This salad has so many of my favorite things:

  • Garlicky roasted veggies
  • Healthy and hearty tuscan kale
  • Crunchy chopped pistachios
  • Creamy goat cheese
  • Subtly sweet and tangy balsamic dressing

Since this salad is both pretty and packed with goodness, I brought it to a Halloween party last weekend. Yes, I’m the girl who shows up to a party with a roasted vegetable salad…and beer, of course, because balance.

Roasted Sweet Potato, Brussels Sprout, and Tuscan Kale Salad with Pistachios and Goat Cheese

If you can’t find purple sweet potatoes, you can definitely sub the standard orange variety. If you don’t want to spring for shelled pistachios (they can be pricey – yikes), feel free to swap chopped walnuts or slivered almonds.

Roasted Sweet Potato, Brussels Sprout, and Tuscan Kale Salad with Pistachios and Goat Cheese

This salad would be great for Thanksgiving, but it also reheats well for leftovers (I’ve been eating it on the side of everything this week). Let me know if you make it!
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Curried Butternut and White Bean Tacos http://veggieandthebeastfeast.com/2015/11/03/curried-butternut-and-white-bean-tacos/ http://veggieandthebeastfeast.com/2015/11/03/curried-butternut-and-white-bean-tacos/#comments Tue, 03 Nov 2015 11:00:41 +0000 http://veggieandthebeastfeast.com/?p=16921 It feels necessary to admit that I have been sitting here playing Adele, Taylor Swift, and One Direction over and over and over on Vevo while editing these photos. The same 3 songs. On repeat. For about 2 hours. Reminder: I’m turning 30 in January. Just going to throw that out there. I readily admit […]

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Curried Butternut and White Bean Tacos - lightly sweet, spicy, butternut squash with lemon parsley white beans and a smooth cashew cream #vegan #glutenfree

It feels necessary to admit that I have been sitting here playing Adele, Taylor Swift, and One Direction over and over and over on Vevo while editing these photos. The same 3 songs. On repeat. For about 2 hours.

Reminder: I’m turning 30 in January. Just going to throw that out there.

Curried Butternut and White Bean Tacos - lightly sweet, spicy, butternut squash with lemon parsley white beans and a smooth cashew cream #vegan #glutenfree
Curried Butternut and White Bean Tacos - lightly sweet, spicy, butternut squash with lemon parsley white beans and a smooth cashew cream #vegan #glutenfree

I readily admit that I make a much better grownup than I did a teenager or young adult, but part of me will always be a pre-teen with all the feelings that need to be handled with pop music.

Speaking of pre-teen me, my younger self wouldn’t look twice at these tacos. Until 5 years ago I had no interest in curry. At the time I also didn’t own knives that could cut butternut squash. Our first Christmas together Ryan bought be a pair of nice knives; He couldn’t believe this girl who loved to cook got by with knives from Ikea, but I made it work, with only a few (minor) accidents.

Curried Butternut and White Bean Tacos - lightly sweet, spicy, butternut squash with lemon parsley white beans and a smooth cashew cream #vegan #glutenfree

Now that I have nice knives and a taste for curry, these tacos are right up my alley. I usually roast squash, but switched things up this time around by sautéing my butternut cubes, and I might never go back. It takes a little more attention, since you need to frequently stir the squash, but the cooked squash ends up caramelizing on the outside a bit, giving it just the slightest crust with a tender center. Once the squash is softened, I cooked up some garlic in one corner of the pan, then sprinkled on a simple but flavorful blend of curry powder, cumin, and cayenne. Spicy, savory, subtly sweet goodness!

To add some variety, I tossed cannellini beans with fresh parsley, thyme, and lemon. Those beans add some brightness to the curry, along with a healthy protein boost. The cashew cream I posted last week really makes the whole dish, by adding some thick and creamy moisture to the mix.

Curried Butternut and White Bean Tacos - lightly sweet, spicy, butternut squash with lemon parsley white beans and a smooth cashew cream #vegan #glutenfree

You don’t NEED to eat the butternut/beans/cream mixture as tacos. You could eat it on its own, OH OR OVER A SALAD (sorry for the caps, that just sounds good right now), but aren’t tacos more fun? I think so. I like handheld food.

Curried Butternut and White Bean Tacos - lightly sweet, spicy, butternut squash with lemon parsley white beans and a smooth cashew cream #vegan #glutenfree

If you’re a curry and squash (and spice!) fan, you need to give these tacos a try. Let me know if you do!
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