Happy Herbivore’s Zucchini Muffins And Mango Vegan Pizza
This weekend was so busy, but I did have some time to make a few good meals. You know me- food is a priority! Saturday morning I made Happy Herbivore’s newest recipe post, Whole Wheat Zucchini Muffins. They were nice and spicy, and super moist. Yeah, I know, I hate that word too, but in the vegan muffin and cupcake world, sometimes it’s all that is perfect to describe them.
Saturday evening my dad stopped by and, feeling some mango-inspiration, I made a couple of pizzas topped with portobellos, onion, and mango. It may sound odd, but it was delicious! The uncheese is a combination of Follow Your Heart mozzarella and Daiya cheddar shreds- the ultimate pizza combo, in my opinion.
Sunday night we had friends over for an impromptu dinner and I didn’t take any pictures, but I made Gardein tenders, cranberry quinoa, and steamed green beans. And I’ll admit, that’s pretty much what we had again tonight. My grandma is here to visit for the week and she just got here this afternoon, so after a long day of running errands, I walked into the kitchen and made another batch of cranberry quinoa and more Gardein tenders. I seriously never do that. We barely have the same thing twice in a month, let alone two nights in a row. It was still delicious though! This time I changed it up with grilled corn on the cob rather than green beans, so at least there’s that. And since my grandma wasn’t here last night, she didn’t have to know it was dinner deja vu!
Cranberry Pepita Quinoa
- 1 cup quinoa
- 1/2 cup toasted pumpkin seeds
- 1/2 cup dried cranberries
- 1 1/2 cups vegetable broth
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon nutmeg
Soak quinoa in cold water for 30 minutes, drain, and rinse. Toast quinoa over medium head until dry and golden. In a medium saucepan, bring the vegetable broth and cranberries to a simmer for 4-5 minutes to plump. Stir in salt, cinnamon, and nutmeg. Add toasted quinoa and pumpkin seeds to saucepan and bring to a boil. Cover and turn heat to simmer for 20-22 minutes. Fork-fluff gently. Enjoy!
Well, I hope everyone had a great weekend! I’m planning on making plenty of great meals this week since my grandma is visiting, which means I’ll have plenty to blog about. Also, my birthday is in just a few days (the 18th), and I’m planning a few giveaways to celebrate, so stay tuned!!
What vegan dishes do you make to impress your guests?