These black bean and sweet potato quesadillas are hearty and wholesome. They’re great both as a main dish with a side salad or as a fun appetizer. They’re packed with comforting ingredients like roasted sweet potato, corn, and black beans, plus optional goat feta. I love to serve these quesadillas with my cilantro jalapeno pesto…
Lunch
High Protein Tempeh Chili (Vegan)
This high protein tempeh chili with sweet potato, pinto beans, plenty of chili spice, and cocoa powder is the ultimate game day chili. Serve with quinoa, yogurt, pickled jalapenos, cilantro, and cornbread. With the change in season, I sense that we’re all once again craving warm food. For me, this has coincided nicely with an…
Delicata Squash and Fig Kale Salad
Say hello to your new favourite fall harvest salad. This roasted delicata squash and fig kale salad also features toasted pecans, red onion, and celery, giving it plenty of flavour and textural contrast. I’m beginning to wonder if I should change the name of this blog from UpBeet Kitchen to “Delightful Delicata,” based on the…
Californian Tempeh Tacos with Queso
These vegan Californian tempeh tacos with cashew queso will transport you to a surf-side taco shack on a sunny beach. A tempeh ‘meat’ forms the base of these tacos, and gets topped with cashew queso, avocado, jalapenos, and salsa. It’s October! My favourite month. Not too hot, not too cold, plus the fall colours are…
Tempeh, Mushroom, and Sweet Potato Empanadas
These tempeh, sweet potato, and mushroom empanadas are plant-based comfort food at its finest. A filling of onions, garlic, mushrooms, tempeh, Mexican spices, and roasted sweet potato is enrobed in a spelt flour pastry and baked. Topped with avocado, salsa verde, and chipotle mayo or aioli and served with a green salad, these empanadas make…
Green Goddess Pesto Pasta Salad
A pasta salad featuring a green goddess pesto made with basil or parsley, avocado, cashews, lemon, garlic, nutritional yeast, olive oil, salt, and pepper. Perfect for a dish to pass or potluck gathering! Yesterday, one of my best friends hosted a gathering at her place. Beyond the delicious food and drink (plantain tortillas, quinoa taco…
Vegan Breakfast Sandwich with Tempeh, Avocado, and Tomato
This vegan breakfast sandwich with tempeh, avocado, and tomato isn’t kidding around. It’s piled high with tempeh chorizo, avocado, beet hummus, tomato, mustard, and pickled jalapenos. You can use a bagel, bread, or an English muffin as your base. Six days out of seven, I reach for standard breakfast fare: overnight oats, sourdough toast with…
Southwestern Tofu Scramble Burritos
These Southwestern Tofu Scramble Burritos are filled with a pinto bean and tofu scramble, quick pickled jalapenos, guacamole, and salsa. They are packed protein and staying power, making them the perfect hungry person’s meal! Tofu scramble is one of my go-to meals when I need to get dinner on the table in a short amount…
Vegan Chickpea Meatball Subs with Basil Pesto Cream
Vegan Chickpea Meatball Subs with Basil Pesto Cream are the ultimate summer comfort food. Chickpea meatballs are layered atop a crispy baguette along with marinara, basil pesto cream, and fresh baby greens. Nice balls. No, really. Nice balls. Balls that are as good for you as they are for the planet. Balls that taste good…
Simple Watermelon, Feta, and Basil Salad with Balsamic Reduction
This Watermelon, Feta, and Basil Salad with Balsamic Reduction is summer on a platter! Cubes of juicy watermelon are drizzled with homemade balsamic reduction and topped with fresh basil and feta. Make it vegan by omitting the feta and topping it with cubed avocado or toasted walnuts instead! Here in southern Ontario, the July heat…