Recipe: Vegan Zucchini Roll Ups

Hello everyone,

If you know me, you know that I love pasta, but sometimes I want something a little lighter with drastically less carbs. Spiralized carrot or zucchini is certainly on trend, but for whatever reason I simply want my noodles to taste like noodles. I can’t help it! Not to worry – there are many other healthy pasta alternatives, and my new favorite is a hearty helping of vegan zucchini roll ups.

This recipe includes all the flavor you seek in an Italian dinner, but no heavy pasta. You simply use finely sliced zucchini, sort of like a lasagna strip. The dish also includes my new favorite nut cheese which uses a mixture of pepitas, tofu, and Daiya mozzerella. It’s so, so good, and it’s much better for you than traditional ricotta cheese. Aside from the rich flavor, the best part of this recipe is that it has a quick cook time, and the “rolling” is actually quite fun.

I think this would be the perfect dish to make with your loved ones help! Please give it a try and let me know what you think!

Cheers and happy cooking!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

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Recipe: Japanese Curry with Fried Eggplant

Hello everyone,

If you’re like me the word “curry” triggers thoughts of rich, creamy coconut milk- based goodness or a nice Indian meal. If so, you’re missing out! 

For years, I too, was ignorant that there is yet another type of curry that should not be missed. It’s Japanese Curry! This style of curry is thick, indulgent and delicious! Simply put — it’s a must try. The base of the dish is more of a gravy than sauce so it’s certainly a splurge meal, but it’s worth it. 

The basic components include white or brown rice, the sauce, and a slew of steamed or sautéed vegetables. My partner was feeling particularly ambitious, so we added breaded eggplant to our dish. The result was an amazing meal meant to be enjoyed with friends. 

Give this recipe for vegan Japanese Curry with Fried Eggplant a try, and let me know what you think!

Cheers & happy eating!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

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How to Use Garlic Scapes

Hello friends,

First HomeI bought my first home last summer. It just so happens that the folks who owned the home before me were avid gardeners so I inherited three raised garden beds. One day I got the bright idea to dive right into gardening. No, “let’s take it easy this year.” No, “let’s just start with tomato plants.” No. I went from zero to sixty.

I hopped online and purchased heirloom organic vegetable seeds, seed starter kits, heat mats, shelving, lights, and created a full on grow area in my basement. It looks like I am a doomsday prepper. Surprisingly, most of my seedlings are doing fairly well, and I’m not entirely overwhelmed yet. But I can feel it coming.

One of the easier things I’ve started to grow indoors is garlic. I simply purchased organic garlic and split the large bulb into pieces. Then I planted the individual garlic cloves point up in 6″ of soil, watered it, and covered the containers in plastic wrap. Who knew it could be so easy to grow? Continue reading “How to Use Garlic Scapes”

Mixed Cabbage Salad w/ Citrus Peanut Vinaigrette

Hello everyone,

My partner loves asian-inspired flavors. He uses sesame oil when it isn’t necessary. He uses soy sauce at odd times. You get the idea. Well, I’ve been looking for new, quick & easy recipes with asian flavors outside the usual stir fry. I recently created a recipe for chilled sesame noodle salad, and now I’ve hit the mark again with a mixed cabbage salad with a citrus peanut dressing.

This has easily become a quick favorite because it’s so practical. You can make a large batch on Sunday and use it for lunches throughout the week. Simply keep the vinaigrette on the side and add the dressing as you go. The base flavors are mild—meaning this recipe is also easily adaptable. You can even make a few different dressings to keep it interesting.

If you stick true to the recipe you’ll end up with a crunchy, sweet and sour salad that tastes great. Plus, it’s so appetizing with all the vibrant colors! Give it a try!

Cheers,

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own! Continue reading “Mixed Cabbage Salad w/ Citrus Peanut Vinaigrette”

Recipe: Potato Gnocchi

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Hello everyone!

I’ve always loved Italian food. The smell of sauce cooking, the warm, filling qualities of the meals. ahhh… Pasta! Plus, I’m Italian, and I grew up eating pasta in all its forms. Since the fall, I’ve been trying to make various pastas from scratch, but one I was avoiding was gnocchi.

Why avoid gnocchi? Well, it’s hand down my favorite pasta and always has been. And I simply did not want to mess it up, or let myself down. Luckily, gnocchi is—dare I say—easy to make! And easy to make vegan!

Making gnocchi for the first time took me less than two hours, and it was absolutely scrumptious. It was probably the best gnocchi I’ve ever had. It was that good! The dough was pillowy, yet still dense enough to be chewy. The fork ‘rolling’ technique did the trick, and the pasta sauce stuck on the gnocchi in the best way.

I know spending a few hours making pasta isn’t feasible most nights of the week, but for that special occasion or on the weekend it’s well worth the effort! Give this simple three ingredient gnocchi recipe a try!

Mangia! Mangia!

Jocelyn

* Disclaimer: This post contains affiliate links. As always, all opinions are my own!

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