Veggie Campfire Stew

This is my vegan take on the traditional Campfire Stew that typically features pork and winter vegetables. In this version, butternut squash and black beans come together in a slow cooker and the result is a satisfying, low-calorie/low-fat entrée packed with vegetables, fiber, and protein. Ingredients3 cloves garlic, chopped1 medium onion, chopped3 ribs celery, chopped3 … Continue reading Veggie Campfire Stew

Spicy Tofu with Steamed Broccoli

A low-carb, high-protein lunch made with Harissa Tofu Cubes. I love spicy tofu but it is often made with prepared sauce that wreaks havoc with my eczema. For that reason, I was so excited to find Hodo Spicy Harissa Tofu. If you're not familiar with Harissa, It's s a hot chili pepper paste traditionally used … Continue reading Spicy Tofu with Steamed Broccoli

Buddha Bowl with Sweet Potatoes, Chickpeas, and Greens 

A Buddha Bowl is a vegetarian lunch or dinner that is packed with fiber and healthy calories.  Feel free to change up the grains, greens, and nuts.  If you are interested in cutting back on some of the calories, go light on the dressing, use ½ teaspoon of maple syrup, and add just a tablespoon of nuts.  It … Continue reading Buddha Bowl with Sweet Potatoes, Chickpeas, and Greens 

Zucchini Noodles with Romesco Sauce

Last night, I made one of my favorite recipes from my Low-carb Vegan Meal Plan. This late summer dish makes good use of plentiful zucchini, bell peppers and tomatoes. A brightly acidic Spanish Romesco sauce adds flavor and nut-protein to this vegan meal. Pair this dish with a garden salad, or for added protein, add … Continue reading Zucchini Noodles with Romesco Sauce