Dairy-Free

Crispy Cauliflower Tacos (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

Vegan never looked so good…

Tacos are a major food group for me. Baja fish tacos, chicken tacos, chorizo tacos…and then there are the vegan tacos. Vegans really stepped up to the plate for this one. I’ve had tofu tacos, mushroom tacos, even cactus tacos. Now, enter the cauliflower tacos. Cauliflower has been turned into pizza crust, gnocchi, “steak,” and buffalo wings, so I wanted to try my hand at cauliflower tacos. They did not disappoint. Crispy on the outside, soft on the inside–need I say more? Plus, with the right toppings (don’t skip the avocado), this dish reaches a whole new level. Enjoy!

Prep Time: 15 minutes
Cook Time: 16-20 minutes
Serves: 3 servings

Ingredients:

Taco / Filling:

  • 1 head of cauliflower
  • 6 corn tortillas
  • 1 tbs. olive oil
  • 1/4 + 1/8 tsp. garlic powder
  • 1/2 tsp. chili powder
  • 1/2 + 1/8 tsp. paprika
  • 1/2 + 1/8 tsp. cumin
  • 1/2 tsp. salt

Toppings:

  • 1/4 head red cabbage, shredded
  • 1 avocado, sliced
  • Hot sauce (I love Cholula!)
  • 1 lime, juiced

Recipe:

  1. Cut cauliflower into 1-2 inch florets. Toss with olive oil, garlic powder, chili powder, paprika, cumin, and salt.
  2. In an air fryer, fry cauliflower in batches such that the florets just cover the bottom of the fryer. Cook at 400° Fahrenheit for 8-10 minutes or until browned and cooked through.
  3. Heat tortillas in pan over low heat until warm and pliable.
  4. Add cauliflower and toppings to tortilla. Enjoy!

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Easy Grilled Chicken (Dairy-Free & Gluten-Free)

20 Minute Meals, Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free

Juicy summer chicken!

This recipe is required for your next summer barbecue! The dry rub only consists of four ingredients, and it brings a great Latin American twist. Inspired by my go-to taco seasoning, the blend of cumin, chili powder, and paprika makes this a quintessential grilling dish. The char that this chicken gets is beautiful and delicious. Plus, the entire process is quick and easy, so you don’t have to miss out on any of your party’s fun! Toss the chicken on the grill, set a timer, grab a drink, and enjoy!

Prep Time: 2 minutes
Cook Time: 18 minutes
Serves: 2 people

Ingredients:

  • 1 lb. chicken tenders
  • 1 tsp. olive oil
  • 1/4 tsp. chili powder (adjust to taste)
  • 1/4 tsp. paprika (adjust to taste)
  • Pinch of cumin
  • Pinch of salt

Recipe:

  1. Heat grill to 400-450° Fahrenheit.
  2. Brush olive oil on both sides of the chicken.
  3. Sprinkle one side with cumin, chili powder, paprika, and salt. Place chicken rub-side down on the grill. Close the grill cover and let cook for 10 minutes.
  4. Sprinkle another pinch of chili powder, paprika, cumin, and salt on the face-up side of the chicken. Flip the chicken and close the grill cover. Let cook for 8 minutes.
  5. Remove chicken from the heat and let sit for 5-10 minutes. This will allow the chicken to continue cooking. Enjoy!

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Baked Hummus Pasta (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

Yes, hummus pasta.

You may have seen the viral “baked feta pasta” that has been taking over TikTok. People have been going crazy over baking a block of feta cheese with cherry tomatoes, and then mixing it all together into a pasta sauce. Because I’m dairy-free, I opted for the vegan version of this dish: baked hummus pasta. The hummus and tomatoes add a great tanginess, elevated by the great roasted flavor from baking. It is SO easy to make and SO good.

Prep Time: 5 minutes
Cook Time: 35 minutes
Serves: 2 servings

Ingredients:

  • 2 servings dry pasta
  • 1 1/2 cup cherry tomatoes
  • 1/2 cup hummus
  • 3 cloves garlic
  • 1 tsp. olive oil
  • 1/8 tsp. pepper
  • 1/8 tsp. oregano
  • Pinch of salt (adjust to taste)
  • Squeeze of lemon (optional)
  • Sprig of fresh basil (optional)

Recipe:

Preparation

  1. Preheat oven to 375° Fahrenheit.
  2. Place tomatoes and garlic in a medium glass baking dish. Toss with olive oil.
  3. Dollop hummus into center of dish and sprinkle with pepper and oregano.

Cooking

  1. Bake for 35 minutes, or until tomatoes blister.
  2. Cook pasta according to the box’s directions.
  3. Using the back of a fork, crush tomatoes and garlic. Mix together with the hummus until a creamy sauce forms.
  4. Add salt and lemon juice to taste. Mix the pasta into the sauce and optionally garnish with basil.

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Easy Grilled Asparagus (Vegan & Gluten-Free)

20 Minute Meals, Appetizer, Dairy-Free, Gluten-Free, Nut-Free, Soy-Free, Vegan

Grill Master Level: Unlocked

Summer means barbecue season is upon us! Asparagus is one of my favorite ingredients to grill. Not that pan-frying or baking is boring, but the fire from the barbecue brings out asparagus’ flavor and texture in a whole new way. Plus, with a squeeze of lemon, this asparagus recipe just screams summer.

Cook Time: 7-10 minutes
Serves: 2 servings

Ingredients:

  • 1 bunch of asparagus
  • 1 tsp. olive oil
  • Pinch of salt (adjust to taste)
  • Pinch of pepper (adjust to taste)
  • 1 tsp. fresh lemon juice (adjust to taste)
  • Trader Joe’s “Everything but the Bagel Seasoning” (optional)

Recipe:

  1. Fire up grill to a low heat.
  2. Toss asparagus in olive oil.
  3. Using tongs, carefully place asparagus horizontally across the grill ridges to avoid the asparagus falling through the cracks.
  4. Cover the grill and let cook for 7-10 minutes or until lightly charred.
  5. Remove asparagus from the heat and toss in salt and pepper. Add a squeeze of lemon and dash of “Everything but the Bagel Seasoning” over top. Enjoy!

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Dad’s Oatmeal Raisin Cookies (Vegan & Gluten-Free)

Dairy-Free, Dessert, Gluten-Free, Snack, Soy-Free, Vegan

Crispy on the outside, chewy on the inside…

This Father’s Day, I’m making my dad’s favorite: oatmeal raisin cookies. When I was younger, I stayed as far away from oatmeal raisin cookies as I could. For me, it was chocolate chip or nothing! Now, I love oatmeal raisin cookies, and they’ve become a special staple for my family. They bring back memories of home, family, and laughter. I hope these do the same for you!

Prep Time: 10 minutes
Cook Time: 12 minutes
Serves: 6-8 cookies

Ingredients

Dry:

  • 1 cup oat flour
  • 1/2 tsp. cinnamon
  • 1/4 tsp. baking powder
  • 1/8 tsp. baking soda
  • 1/8 tsp. salt
  • 2 tbs. rolled oats
  • 2 tbs. raisins, packed (more to taste)

Wet:

  • 2 tbs. maple syrup
  • 1 tbs. coconut oil, softened
  • 1 tbs. almond butter
  • 1/2 tsp. vanilla extract

Recipe

Preparation:

  1. Preheat oven to 350° Fahrenheit. Line a baking sheet with parchment paper or aluminum foil.
  2. In a small bowl, mix together oat flour, cinnamon, baking soda, baking powder, and salt.
  3. In a medium bowl, mix together wet ingredients.
  4. Mix dry mixture into wet ingredients until a wet dough forms. Fold in rolled oats and raisins.

Baking:

  1. Roll dough into small balls, about 1 inch across. Using a fork, press balls into circular discs on the baking sheet, about 1 1/2 to 2 inches across. The cookies will expand slightly in the oven.
  2. Bake for 12 minutes, or until slightly crispy on top. Let cool for 10 minutes to allow the cookies to firm up before enjoying.

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Honey Miso Salmon (Dairy-Free & Gluten-Free)

20 Minute Meals, Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free

Easiest salmon ever.

This recipe is a powerhouse of healthy ingredients—and you only need five! With salmon, we’re getting a great source of protein and omega-3 fatty acids. With honey, we get a load of antioxidants. With miso, which is made of fermented soybeans, we’re packing in the probiotics and vitamins. But, science aside, this recipe is just too delicious not to try. You can make salmon so many different ways, but I love the Asian twist on this. If you don’t know what umami tastes like (umami is the “fifth” taste outside of sweet, salty, sour, and bitter), you’ll definitely get it with this savory miso. 

Prep Time: 5 minutes
Cook Time: 12-18 minutes
Serves: 2-3 fillets

Ingredients:

  • 12-16 oz. of salmon (2-3 fillets)
  • 1 tbs. honey
  • 1 tbs. white miso
  • 2 tbs. coconut aminos
  • 1 clove garlic, finely diced

Recipe:

  1. Preheat oven to 400° Fahrenheit.
  2. In a small bowl, mix together honey, miso, coconut aminos, and garlic. Reserve 1 tbs. of the glaze for topping.
  3. Place salmon skin-down on a lined or oiled baking pan. Brush glaze over the top.
  4. Bake for 12-18 minutes, depending on your desired level of “doneness.” For reference, 15 minutes cooked my salmon to a medium level.
  5. Drizzle the reserved glaze over the salmon and enjoy!

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Creamy Red Pepper Pasta Sauce (Vegan & Gluten-Free)

Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

A red pepper and a tomato walk into a bar…

…and get baked (in the oven). When I’m craving pasta, I usually reach for a classic red sauce or pesto, but this recipe is a new favorite. The star ingredient? Roasted red pepper. It takes pasta sauce to a whole new level. And it’s CREAMY. The tahini adds a creamy taste and texture, without any of the dairy. I’ve literally been having this pasta every night, and I have no regrets.

Plus, this sauce is so easy to make. If you’re running around and don’t have time to stand over a stove and stir, this is the recipe for you. Toss the veggies in the oven, and get back to what you were doing. Then, blitz it all together in a blender and you’re done!

Prep Time: 10 minutes
Cook Time: 30 minutes
Serves: 1 cup sauce (3-4 pasta servings)

Ingredients:

  • 1 medium red bell pepper
  • 3 gloves garlic
  • 1/4 medium yellow onion
  • 10-12 cherry tomatoes
  • 2 tsp. tahini
  • 1 tbs. fresh basil, packed
  • 1 tsp. fresh lemon juice
  • 1-2 tsp. olive oil
  • 1/2 tsp. salt
  • 1/4 + 1/8 tsp. pepper

Recipe:

Preparation

  1. Preheat oven to 400° Fahrenheit.
  2. Slice the bell pepper in half, lengthwise. Remove the core and seeds. Separate the onion into its layers.
  3. Add bell pepper, onion, tomatoes, and garlic to a baking pan. Toss with 1-2 tsp. of olive oil.

Cooking

  1. Bake the pepper, onion, tomatoes, and garlic for 30 minutes, or until the pepper and tomatoes are brown and blistering. Let cool for 5 minutes.
  2. Add roasted ingredients to a blender with tahini, basil, lemon juice, salt, and pepper. Blend into a creamy mixture.
  3. Enjoy over your favorite pasta!

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Southwest Bean Salad (Vegan & Gluten-Free)

20 Minute Meals, Appetizer, Dairy-Free, Entree, Gluten-Free, Nut-Free, Soy-Free, Vegan

Texas in a bowl.

I started work this week and am in need of quick, easy recipes. I whipped up this salad during my lunch break, and it is here to stay! I love the light creaminess of the cilantro lime dressing, which pairs perfectly with the bright freshness of the corn and tomatoes. Plus, the beans and chickpeas add great protein to get me through a long work day!

This salad also keeps well in the fridge, so you can make it ahead of time. It’s perfect for a quick meal or your last-minute summer barbecue with friends. Delicious!

Prep Time: 15 minutes
Serves: 2 bowls

Ingredients:

Salad

  • 1 cup canned kidney beans, unsalted
  • 1/2 cup frozen corn, defrosted (or fresh if in season!)
  • 1/2 cup cooked or canned chickpeas
  • 5-10 cherry tomatoes, sliced (depending on size)
  • 1/4 cup yellow onion, diced
  • 1/2 ripe avocado, chopped

Dressing

  • 1/2 cup fresh cilantro, packed
  • 1 tbs. tahini
  • 2 tsp. lime juice (adjust to taste)
  • 1-2 tbs. water (adjust for desired thickness)
  • 1/4-1/2 tsp. salt (adjust to taste)

Recipe:

  1. In a medium bowl, mix together kidney beans, corn, chickpeas, tomatoes, and onion.
  2. In a food processor or small blender, blend cilantro, tahini, lime juice, 1-2 tbs. water (add in increments until dressing reaches desired thickness), and 1/4 tsp. salt.
  3. Toss salad with dressing, plus a few more pinches of salt (adjust to taste). Mix the avocado in last to avoid getting mushy. Enjoy!

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Pesto Egg Toast (Dairy-Free & Gluten-Free)

20 Minute Meals, Breakfast, Dairy-Free, Gluten-Free, Soy-Free

As TikTok once said, pesto eggs are delicious.

Eggs on toast. What a concept. In this recipe, we’re taking “eggs on toast” to a new level. Pesto eggs have been taking over the Internet, so today I decided to give it a try. I had a bunch of pesto leftover from my pesto pasta the night before (recipe linked below!), so I thought it was the perfect time to hop on the bandwagon. I have no regrets.

So, grab your favorite bread and pesto (homemade or store-bought!), and let’s get into it…

Cook Time: 4-10 minutes
Serves: 2 toasts

Ingredients:

  • 2 eggs
  • 2 slices of toast
  • 2-3 tbs. of pesto (adjust to taste)
  • Pinch of red pepper flakes (optional)

Recipe

  1. Spread pesto in a thin layer over a medium non-stick frying pan over medium-low heat. No need for oil! The oil in the pesto will prevent the egg from sticking.
  2. Crack eggs over the pesto and cover the pan. Let the eggs cook to your desired level. I like mine a little gooey and runny on the inside (about 3-5 minutes).
  3. Using a spatula, transfer the pesto egg onto your toast. Optionally top with red pepper flakes.

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Asian Turkey Lettuce Cups (Dairy-Free & Gluten-Free)

Dairy-Free, Entree, Gluten-Free

Goodbye Chinese takeout, hello Asian turkey lettuce cups.

I first came up with this recipe about two and a half years ago, and it’s been a family favorite ever since. Asian food can get really greasy really fast, but these turkey lettuce cups are a wonderful exception. The tamari-almond butter sauce adds a nutty richness, balanced out by the crisp lettuce and fresh veggies. You are definitely going to want to try this one.

Also, this meal is great for sharing! Everyone can build their own lettuce cups, adding whichever toppings they want. You can mix up the toppings, too. Fresh squeezed lime and crushed peanuts can add a new depth of flavor!

Prep Time: 20-25 minutes
Cook Time: 15-20 minutes
Serves: 3-5 lettuce cups

Ingredients:

Filling

  • 1/2 lb. ground turkey
  • 1 large clove garlic
  • 1/4 small yellow onion
  • 1/4 medium bell pepper

Sauce

  • 1 1/2 tbs. almond butter
  • 2 tbs. tamari
  • 1/4 tsp. grated ginger
  • 1 tsp. honey
  • Pinch of red pepper flakes (optional)

Lettuce Cups and Toppings

  • 1 small head of green leaf lettuce
  • Sliced carrots
  • Sliced cucumber
  • Cilantro

Recipe

Preparation:

  1. (Filling) Mince garlic, and dice the onion and bell pepper into small pieces.
  2. (Sauce) In a small bowl, mix together the almond butter, tamari, ginger, honey, and red pepper flakes until a creamy mixture forms.

Cooking:

  1. Add garlic and onion to a medium non-stick pan over low heat. Sauté until fragrant.
  2. Add the ground turkey to the pan and use a spatula to break into smaller chunks.
  3. Once the ground turkey begins to brown, add the bell pepper and sauce. Stir occasionally for about 10 minutes, or until turkey is cooked through.

Assembly:

  1. Add the desired amount of filling and toppings into a lettuce leaf (“cup”). Enjoy!

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