Creamy tomato and chickpea pasta // easy vegan recipe

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This is a super easy recipe that I made this afternoon to try and clean out the fridge and freezer and use up some canned food we’ve had lying around for awhile.

For the sauce:

  • half a bag of frozen cauliflower (about 8 oz)
  • a can of diced tomatoes
  • lots of spices:
    • garlic powder
    • minced onions
    • nutritional yeast
    • black pepper
    • paprika
    • ground cayenne pepper
    • thyme
    • crushed red pepper
    • lemon juice
  • about a cup of almond milk.

Defrost and steam the cauliflower with some minced onion and garlic powder until it is soft. Add the soft cauliflower into a blender with a bit of almond milk (I probably used around 3/4 cup), a tbsp lemon juice, and about 2 tbsp nutritional yeast and combine until it is creamy.

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Add that back into the pan and mix it with the can of diced tomatoes and all of the spices. Once thats combined add in:

  • as much boca veggie ground crumbles as you want
  • chickpeas (I used about 3/4 of a can)
  • a few handfuls of spinach

Mix all that together and let it simmer. I added some more milk to thin it out while the veggie crumbles cooked.

Finally I boiled the pasta (we had angel hair pasta) and combined it with the sauce and that’s it! It was super easy and turned out really tasty.

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what I eat in a day when I’m sick // vegan

Today I woke up feeling really sick with a fever. I wanted to make some delicious meals that were packed with nutrients to help me feel better. I also wanted to spend more time in the kitchen since I don’t feel like I’ve made a proper meal in a long time. For the past few weeks my meals have been quick and easy, but today I wanted to treat myself with some recipes that would fuel me and make me feel better.

We went grocery shopping this morning to pick up a few things to cook today, plus a kombucha hoping it would help my stomach.

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When we got back home I wanted to have a savory breakfast. I made some protein pancakes based off this recipe. They weren’t the prettiest, but they were really filling and full of protein. Plus they were gluten-free, which I think helps my body when I’m sick and achy with flareups.

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While we were picking up groceries from Sprouts we found some vegan ravioli, which I had to try. I haven’t had ravioli in so long, plus we’ve tried products from LightLife before and have never been disappointed. These are the vegan sausage ravioli and they were so delicious! This was definitely a treat for today.

For dinner I wanted to make a quick and easy soup. I modified this recipe by using low fat coconut milk, green lentils instead of red (we couldn’t find red lentils while we were out), lots of curry powder, black pepper, garlic powder, and spinach. I highly recommend trying this recipe out, it turned out really good and it’s easy to customize to your taste. I decided halfway through cooking I wanted a spicy curry and it was still really good, but you could make it into a soup or make it thick like mine was. I also added lots of ginger so it had some extra zest.

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That’s everything I ate today while I was home sick. Let me know what you guys like to eat when you’re sick and what your favorite comfort foods are in the comments.

top 7 meals for bad days // vegan

Most times when I have bad rheumatoid arthritis flareups I don’t want to cook. I’d much rather not eat at all or have takeout food, but that obviously makes my body feel much worse. Here are some examples of lazy meals I make when I don’t want to cook but need to eat something relatively healthy.

Tortilla pizza

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This one is super easy to make. I took a tortilla (this one’s a spinach wrap) and topped it with with leftover marinara sauce, Daiya mozzarella style shreds, and Yves veggie pepperoni. I popped it in the oven and baked it at around 300° until the tortilla was crispy and the cheese was melted. Some additional topping ideas: leftover veggies, spinach, basil, nutritional yeast, and tofu scramble.

Creamy hummus pasta

I’ve been making this a lot for dinner since it is so quick, easy, and delicious. First, I boil some pasta and microwave some leftover veggies. (I also like having just noodles and spinach). While the pasta is boiling I scoop out 2-3 tbsp of hummus into a cup (we usually have red pepper or garlic hummus at the house), add a splash of water, and mix it together to make a simple sauce. It’s tasty like this but sometimes I’ll add some black pepper, nutritional yeast, or paprika to spice it up.

White rice, avocado, spinach, and nori with hummus (sushi bowl)

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This one is especially easy if you have cooked white rice leftover. I’ll put some white rice in a bowl, microwave or sauté some spinach, cut up half of an avocado, and place some nori sheets on the side. I also top the bowl with hummus and sesame seeds. When I eat this I’ll take a spoonful of a little bit of everything and lazily roll it into a nori sheet like a little sushi burrito. Optional: Gardein chik’n, leftover tofu, or any other veggies you want to add.

Avocado toast

Avocado + toast. I usually like to have it on mini bagels or Dave’s Killer Bread and topped with any combination of lots of nutritional yeast, paprika, black pepper, cayenne pepper, or garlic powder. Pairing it with a chickpea salad and tomatoes is really good too.

Peanut butter on toast with bananas and cinnamon

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Peanut butter + toast + bananas + cinnamon.

Sandwiches and wraps

Whenever I make a sandwich I’ll throw whatever we have in the fridge together and hope for the best.

One of my new favorite combinations that resulted from random ingredients is a spinach wrap, purple hull peas, spinach, pumpkin seeds, almond slices, and sriracha.

Stuffed sweet potato

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I had this for breakfast one morning with a smoothie and I felt energized and full for most of the day. I baked a sweet potato and put some peanut butter and dried cranberries in it.

Those are some of my go-to meal ideas when I’m having a bad day or having a bad flareup. I hope this helps and inspires, and if you want more easy meal ideas check out my Instagram.