Wheatberry and Cranberry Autumn Salad

ImageSo for the autumn season I’m really obsessed with cranberries these days. 

I tried the Wheatberry Turkey salad(minus Turkey) at Panera bread and wanted to eat it for days. I had to recreate it myself!

This is a perfect side dish for Thanksgiving, meats, a cup of soup, or it can stand alone as a dish! I was suprisingly very full by this power packed dish! 

A mixture of warm cranberries, pink lady apples, raisins and pistachios make a wonderful playdate with wheatberries while nuzzled up on a fluffy bed of mixed greens.  I bought wheatberries frozen at HEB, but they’re pretty simple to make like any other ol grain. 

So what you’ll need:

1 1/2 cups of wheat berries
1/2 cup of dried cranberries
Sprinkle of golden raisins 
2 tablespoons of pistachios 
1 tablespoon almonds
1/2 a pink lady apple-chopped
2 chopped scallions
1/4 cup of chopped dried apricots
handful of Parsley
sprinkle of lemon juice
2 ounces or more of Mixed Green Salad  
2 tablespoons balsamic vinegar
1 tablespoon of Olive Oil 
1/4 teaspoon minced ginger
salt to taste 

1.) First cook your wheatberries. If you get them dry, just use 5 cups of water (make sure to rinse your grains beforehand) drain and let cool

2.) Chop all dried fruit and combine with nuts, parsley, apples, and green onion

3.) For the dressing, combine balsamic, olive oil, ginger, and lemon. You could add maple syrup or honey for an added sweetness

4.) Combine all ingredients, minus mixed greens, and cover. Let sit in fridge for up to 30 minutes.

5.) Set on a bed of mixed greens, heat up some bread, and enjoy!!  



Vegan Pesole




Okay to my Reciparty people, I love the Vegan lifestyle, but I might post some dairy foods.I WILL however always post a vegan option. Because anything you can eat, you can eat vegan! 

But as of now this has no dairy, so everyone wins. 

So to kick off the cold weather, who doesn’t love SOUP? 

Viola my fellow, chilly Vegans, your girl has created a beautiful rendition of a mexican winter classic! I think next time I’ll add acorn squash! 

Prep time: 20 minutes
Cook time: 45 minutes

What you’ll need:
2 1/2 quarts of Vegetable stock 
2 cans of regular enchilada sauce
2 tbsp of Mexican Oregano
2 tbsp of Chili powder
1 tbsp of Cumin
3 tbsp of minced garlic
salt and pepper to taste
1 tbsp of olive oil
3 cups of white hominy (do NOT drain)
2 green zucchinis 
1 small yellow onion
1 can of diced tomatoes 
3 fresh limes
1/4 tbsp of cayenne pepper(if one wishes)
A package of shredded red cabbage 
A cup of chopped radishes 
One avocado diced
2 small fresh jalapenos 

1. Sautee onions and zucchini with olive oil until browned in a large pot over medium heat

2. Pour in vegetable/chicken stock and two cans of enchilada sauce and some water(relative to your pot)

3. Add in more onion, the hominy, garlic, cayenne, cumin, chili powder, can of diced tomatoes, oregano, lime juice from two limes, fresh cilantro, and salt and pepper to taste 

4. Cook for fifteen minutes over medium heat

5. Lastly garnish with chopped radishes, cabbage, a lime wedge, diced avocado, more oregano, and tons more cilantro! 


Blackberry Basil Grilled Cheese


It was a rainy summer day, I had a pot of coffee made and craved thy grilled cheese.
If you’d like buy vegan cheese to make this or use vegan cream “cheese” spread
If you’re vegetarian and you do eat dairy, then any cheese is great! I used brie, but you can use fontina, mozzarella, whatever you want!

So what you’ll need:

A couple of slices of french bread
slices of cheeses of whatever you choose
1 cup of fresh black berries
1 tablespoon of freshly chopped basil
2 tablespoons of olive oil

Heat your skillet to medium-high. brush slices of bread lightly with olive oil

Next, mash the black berries and basil together in a bowl

put ingredients in bread, put on skillet and booooomm!


perfect rainy day sandwich. or really any day. hope you like!

Vegan Broccoli Fettuccine Alfredo

So the other day I got a huge hankering for some good ol comfort food, and naturally I wanted Fettuccine Alfredo. The problem with this is obviously the dish of the gods is not vegan, and when it is vegan it taste horrible…until now.


What you’ll need

1 cup of freshly chopped broccoli

1 cup of freshly chopped portabello/button mushrooms

1 package of fettuccine noodles(check back to see if they’re vegan)

For sauce:

1 cup of unsweetened coconut milk, or any non-dairy milk

a handful of Nutritional Yeast

1 tablespoon of flour

a little dab of vegan butter

Vegan Parmesan (haven’t tried it but i imagine it’d be awesome)

2 teaspoons of Nutmeg

1 teaspoon of Italian seasonings

salt and pepper to taste

Boil your fettuccine noodles in a large pot of salted, boiling water.


Meanwhile saute your veggies in a sauce pan of olive oil until mushrooms have browned


For the Sauce:

Mix non-dairy milk, nutritional yeast, flour, and spices together. Boil for 1-2 minutes while whisking carefully.

Add all ingredients together and pour sauce on top!

And there you have it! I haven’t cooked this for anyone yet, due to fear that’d it would come out gross, but I definitely plan on serving this to some non-vegans here soon:)

Hope you enjoy!


Raw-cos. Raw vegan tacos!

So I have to post today’s lunch, even though it wasn’t in a party setting, I’ve been eating these for lunch every day for a week.
So here’s the quick little recipe!


1 cup of raw mushrooms

Sundried tomatoes in oil

1/4 cup of raw walnuts

romaine lettuce hearts as your wrap

1 teaspoon of chili powder

1 teaspoons of cumin

1 teaspoon of paprika

cayenne pepper to taste

salt and pepper to taste

hint of lemon juice

cut all ingredients into a bowl, mix together and put in romaine leaves. I added avocado to this and it soothes that spice!



Moroccan Eggplant with Day Lillys-Reciparty for two

So the other night I decided to use my farmer’s market finds and cook for my boyfriend(who eats meat). This includes edible flowers…so of course I’m stoked on this one.


This dish has a TON of spices to it. Most Moroccan dishes like to mix cinnamon and turmeric together and they work pleasantly, even in smoothies! All of these spices have very positive medicinal values, and not to mention they make this dish extremely flavorful.

I could go on about the effects of adding a variety of different spices to your food, but I’ll save that for another entry. Just know Tumeric, Cinnamon, nutmeg, parsley, and basil do wonders for eggplant.

So here’s what you’ll need

3 small eggplant-try organic

1 can of organic diced tomatoes

1 can of organic tomato sauce

1 small organic yellow onion

a handful of Day Lillys-if you want to try it out

1 cup of chopped mushrooms

1 handful of Italian flat-leaf parsley

1 tablespoon of Italian seasoning

salt and pepper to taste

2 teaspoons of nutmeg

1 teaspoon of cinnamon

1 teaspoon of turmeric

Fresh basil if you want

Served over 2 cups of Central Market’s 5 grains (Italian faro, Barley, Brown Rice, Kamut Wheat and Oats)
You could sub this with brown rice or pasta

So first sauté your mushrooms and onions in olive oil over medium heat


Then boil your grains over medium heat and cover


Here are those Day Lillys I bought from the farmer’s market. They taste a little like asparagus, but really they grab on to whatever flavor you pair them with.


So I added all the ingredients together in a big dish, added some garlic, covered and cooked on medium heat.

and then viola! it was ready! We enjoyed it with a cabernet sauvignon. The meat-eating boyfriend absolutely loved it, therefore you will too.




Black Bean Quinoa Salad–paired with Vegan-Chorizo Tacos! RECI-FIESTA


So last night my best friend decided to have a taco party, and conveniently she’s a vegetarian! She told all of us to bring food, so I decided to whip up a newer version of Black Bean Quinoa Salad.

If you’re new to quinoa, it’s a tiny grain stemming from spinach and other greens. It is absolutely one of the most healthiest foods out there for you with all 7 amino-acids, antioxidants, and with 8 grams of protein per serving, it’s the perfect vegetarian staple! It taste like a nuttier version of couscous, did I mention it’s gluten-free? Yah, it’s my favorite. Try to keep your ingredients organic; not only will you notice your body feeling better when you eat organic, but your food will just taste better.

What you’ll need:

1 1/2 cups of black beans, or a can of rinsed black beans

1 1/2 cups of quinoa

3/4 cup finely chopped green pepper

3/4 cup chopped cherry tomatoes

3 chopped green onions

A handful of cilantro

For dressing:

5 tablespoons of lime

1 teaspoon of salt

1 teaspoon of ground cumin

1/4 cup of olive oil

Cook quinoa in 5 cups of boiling water. Cover, and turn heat to low for about 10 minutes until fluffy.


Chop all your veggies…

Whisk ingredients for dressing

Add black beans and stir all together, and viola! Healthy, quinoa salad!

I headed over to my friend Brooke’s for her taco party. When I walked into her kitchen, she had an assortment of “meats” all cooked up and vegetarian! She used boca-taco meat(soy protein that taste and feels like beef), alongside with refried vegetarian beans, Spanish rice, tortillas, salsa, guacamole…the goods essentially.

but then she brought out the soy-rizo…


Well it happened to be delicious, she spiced the “meat” with

pinch of garlic powder

1 teaspoon of cumin

2 teaspoons of chili powder

pinch of cayenne

salt and pepper to taste

and then?

We all munched!

Everyone loved the quinoa, the meat-eaters did not hesitate to finish the plate!

However, meat-eaters were very skeptical of the soy-rizo. So I interviewed my friend Homero, a meat-connoisseur, what he thought about the soy-rizo.

Hope you guys enjoy!

-Reciparty people