Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Burrito bowl with chipotle lime dressing! A black bean and quinoa mixture with spices like chili, garlic and cumin then tossed with romaine, avocado, corn, tomatoes and crunchy tortilla chips.

Not to mention a spicy chipotle dressing (which is def a new weeknight staple) blended up with chipotle peppers in adobo sauce, probiotic yogurt, oregano, garlic cloves, lime juice and dijon mustard. can you say yumz?

Burrito Bowl with Chipotle Lime Dressing

Burrito Bowl with Chipotle Lime Dressing

Black Bean & Quinoa Mixture

  • 1 tsp chili powder

  • 1 tsp garlic powder

  • 1 tsp cumin

  • 1 cup quinoa

  • 1 can black beans

  • 2 cups water

  • salt and pepper to taste

Chipotle Lime Dressing

  • 1 can chipotle pepper in adobo sauce

  • 1⁄2 cup Califia Farms Probiotic Yogurt

  • 3/4th tsp oregano

  • 3 garlic cloves

  • 1 lime juice

  • 1⁄2 tablespoon dijon mustard

  • salt and pepper taste

For the Bowl

tortilla strips, avocado, corn, tomatoes, romaine

Directions

To begin, make your dressing by placing your chipotle in adobo, yogurt, oregano, garlic, lime, dijon and salt and pepper in a blender or food processor. Blend until smooth and set aside.

In the meantime, cook your quinoa and add chili powder, garlic powder, cumin, salt and pepper and stir well. When the quinoa is cooked, add black beans and set aside.

Prep your salad by mixing with romaine, tomatoes, corn, avocado, tortilla strips and add in your quinoa. Mix well with the dressing and serve!

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Burrito Bowl with Chipotle Lime Dressing

Miso Sweet Potato & Avocado Roll

Miso Sweet Potato & Avocado Roll

I’ve been on a sushi kick lately (especially making it at home) and I'm lovin' this miso roasted sweet potato and avo sushi. It's a must try veg recipe.

What I also love about this recipe is that you can definitely mix and match with any veggies you love like asparagus, eggplant, anything your heart desires. :)

Miso Sweet Potato & Avocado Roll

Miso Sweet Potato & Avocado Roll

  • 2 avocados

  • 3-4 seaweed sheets

  • 1 teaspoon sesame seeds

  • 2 cups sticky rice

  • 1/2 tablespoon rice wine vinegar

  • 1/2 tablespoon salt

For the Sweet Potatoes

  • 3 tablespoons miso paste

  • 2 tablespoons Califia Farms Unsweetened Almondmilk

  • 3 tablespoons soy sauce/tamari

  • 2 tablespoons sesame oil

  • 3 sweet potatoes

Directions

Preheat your oven to 400 degrees. Peel and cut your sweet potatoes like fries. Mix with miso paste, almondmilk, soy sauce and sesame oil. Place in the oven until cooked through - about 35-45 minutes.

In the meantime, assemble your sushi roll by thinly slicing your avocado and making your sushi rice according to the package instructions. Once cooked, add rice wine vinegar and salt, stir well and let cool.

Once your rice has cooled and your sweet potatoes are ready. Assemble by spread out your rice on the seaweed and adding your sweet potatoes and avocados in the bottom part of the roll. Top with sesame seeds and roll tightly. Thinly slice and serve.

*you can use LINDSEYEATSLAxCALIFIA for 15% off + free shipping <3

Keep up with me on instagram @lindseyeatsla!

Miso Sweet Potato & Avocado Roll

Heirloom Tomato Tart with Cilantro Chutney

Heirloom Tomato Tart with Cilantro Chutney

I cannot believe it’s finally tomato season. This tomato tart is quickly going to become my new favorite summer staple.

This is the perfect recipe to make for a party to impress your guests - and literally takes no time at all. Topped off with the spicy cilantro chutney that I want to honestly eat by itself!

Heirloom Tomato Tart with Cilantro Chutney

Heirloom Tomato Tart with Cilantro Chutney

Cilantro Chutney

  • 1 large bunch cilantro, with stems 

  • 1/2 serrano chile 

  • Juice of 1 lime 

  • 1 garlic clove 

  • 1/4th teaspoon sugar 

  • 2 tablespoons Filippo Berio 100% Italian Olive Oil 

  • Salt to taste

Ingredients 

puff pastry, assorted heirloom tomatoes, buffalo mozzarella, basil 

Directions 

Preheat your pan to 400 degrees and defrost your puff pastry.

In the meantime, make your cilantro chutney in a food processor by blending cilantro, chile, lime, garlic, sugar, olive oil and salt. Set aside and slice your tomatoes.

Once your puff pastry is defrosted, layer down your tomatoes evenly and place in the oven for 30-45 minutes until the puff pastry is fully cooked through and crispy. 

Remove and let cool for 5-10 minutes, top with mozzarella, basil and the cilantro chutney. Drizzle on extra olive oil, slice and serve. #filippoberio

Keep up with me on instagram @lindseyeatsla!

Heirloom Tomato Tart with Cilantro Chutney
Heirloom Tomato Tart with Cilantro Chutney
Heirloom Tomato Tart with Cilantro Chutney

4 Cheese Mac N’ Cheese

4 Cheese Mac N' Cheese

Helllo creamy, dreamy goodness of 4 cheese mac n' cheese! what I love about this recipe is that there is no roux, no flour and its just a simple recipe that is cheesy and delicious. I used an assortment of extra sharp cheddar, muenster, colby jack and vermont sharp cheddar. YUM!

4 Cheese Mac N' Cheese

4 Cheese Mac N’ Cheese

Ingredients

  • 1 8oz box pasta (we used shells)

  • 1/8th teaspoon mustard powder

  • 1⁄2 cup milk

  • 4 tablespoons butter

  • 1/3rd cup pasta water

  • 1/4th cup Cabot muenster cheese

  • 1/4th cup Cabot Extra Sharp cheddar

  • 1/4th cup Cabot Colby Jack

  • 1/4th cup Vermont Sharp Cheddar Cheese

  • Salt and pepper to taste

Directions

Begin by making your pasta according to the package instructions. Add in your pasta with salt when it boils. While your pasta water is boiling and cooking, shred your cheeses. In another skillet, add your butter and melt with mustard powder, salt and pepper for 1-2 minutes.

Next, add in your milk on low and let the flavors combine. Once the pasta is almost ready, take out pasta water and add it in the sauce mixture.

Add your pasta in the sauce mixture and stir well. Slowly, on medium-high heat, start to add your shredded cheeses in segments and not all at once. Stirring constantly until melted
through. Adjust with more pasta water if it gets too thick.

Fully melt all your cheese, mix well, season with salt and pepper. An optional move is to preheat your oven to 400 degrees, add more cheese on top and toast in the oven for baked mac n cheese, or you can eat as is.

*This post is brought to you by Cabot Cheese. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are my own.

Cabot is a co-operative owned by farm families throughout New England & New York and 100% of profits go back to the farmers.

Keep up with me on instagram @lindseyeatsla!

4 Cheese Mac N' Cheese
4 Cheese Mac N' Cheese

Vegetarian Shiitake Mapo Tofu

Vegetarian Shiitake Mapo Tofu

Vegetarian shiitake mapo tofu! I will almost always order this if it’s on a menu and it’s also super easy to make at home. It’s traditionally made with minced meat but I love this mushroom version as well - to die for!

Vegetarian Shiitake Mapo Tofu

Vegetarian Shiitake Mapo Tofu

  • 2 cups grilled shiitake mushrooms 

  • 1 tablespoon chili oil

  • 1 tablespoon ginger, minced 

  • 1 tablespoon garlic, minced

  • 1 tablespoon chili flakes 

  • 1 tablespoon sichuan pepper flakes 

  • 1 block firm tofu (I like firm tofu but its usually with soft, your choice) 

  • 2 tablespoons soy sauce

  • 1 teaspoon cornstarch

  • 4 teaspoons chili bean paste/sauce

  • 2 teaspoons fermented soy bean paste 

  • 2 tablespoons sesame oil 

  • 1/3rd cup vegetable broth

  • top with green onions 

Begin by thinly slicing your shiitake and grilling with a drizzle of sesame oil in a pan until browned through - about 10-15 minutes on all sides. While thats cooking, cube your block of tofu.

Remove mushrooms. Add vegetable oil on medium high heat in the same skillet and add your aromatics: ginger, garlic, chili flakes and sichuan pepper flakes.

Let the flavors combine and sizzle for 5-10 minutes. Add your cubed tofu, soy sauce, cornstarch, chili bean paste, fermented soy bean paste and sesame oil and mix well.

Finally, add 1/3rd cup vegetable broth and mix to combine. Let all the flavors combine and wait for the mapo tofu to reduce from the broth and cornstarch (about 15-20 mins). Top with green onions and serve with white rice!

Keep up with me on instagram @lindseyeatsla!

Vegetarian Shiitake Mapo Tofu
Vegetarian Shiitake Mapo Tofu

Loaded Vegetable Chili

Loaded Vegetable Chili

Winter nights calling for this super easy, one pot, loaded up vegetable chili! Filled with all my favorites like sweet potatoes, tomatoes, zucchini, black beans, bell peppers and poblano peppers. Peep the full recipe below!

Loaded Vegetable Chili
Loaded Vegetable Chili

Loaded Vegetable Chili

Ingredients

  • 1 can black beans

  • 1 cup red bell peppers

  • 1 cup sweet potatoes

  • 1⁄2 cup poblano peppers (seeded)

  • 1⁄2 cup tomatoes

  • 1⁄2 cup zucchini

  • 1/2 white onion

  • 1⁄2 cup Califia Cashew Nutmilk

  • 2 cups vegetable broth

  • 1 tsp garlic powder

  • 1 tsp salt

  • 1 tsp pepper

  • 1 tablespoon paprika

  • 1⁄2 tsp chili flakes

  • 1/4th tsp cinnamon (adjust to your preference)

  • 1⁄2 tsp cumin

  • 1⁄2 tsp cayenne

Topping ideas

Tortilla chips, radish, pickled red onions, cilantro, jalapeño, avocado, vegan sour cream

Directions

To begin, dice all your vegetables. Next, drizzle olive oil in a big pot and add in your bell
peppers, poblano peppers, black beans, sweet potatoes, tomatoes and zucchini. Stir well and
mix with your spices: salt, pepper, garlic powder, paprika, chili flakes, cinnamon, cumin and
cayenne. Let all those flavors come together and stir every 1-2 minutes for about 10 minutes.


Next, add in your nut milk and vegetable broth. Adjust with salt and pepper as needed. Let
your chili simmer and absorb most of the liquid for about 30-40 minutes. Adjust to your
preference more or less liquid depending on your desired consistency.

Top with your desired toppings; we used tortilla chips, radish, pickled red onions, cilantro,
jalapeño, avocado, and vegan sour cream. Serve and enjoy!

Keep up with me on Instagram at @lindseyeatsla!

Loaded Vegetable Chili

Mushroom Ragu Pappardelle Pasta

Mushroom Ragu Pappardelle Pasta

Shredded Mushroom Ragu Pasta made with shredded mushrooms instead of beef that make this the perf vegetarian dish. Topped with burrata for extra yumz!

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Mushroom Ragu Pappardelle
Ingredients
  • 2 cups shredded jumbo oyster mushrooms
  • 2 chopped garlic cloves
  • 1/2 cup chopped onion
  • 12 oz pappardelle pasta
  • 1 cup tomato sauce
  • 1/2 tablespoon soy sauce
  • 1/2 tablespoon balsamic vinegar
  • 1/2 tablespoon soy sauce
  • 1/4th cup shredded parmesan
  • paprika, pepper + salt to taste
Instructions
Start by sweating chopped onions and garlic. Next add your spices and stir well. add your shredded mushrooms. Add your balsamic vinegar and soy sauce and let the mushrooms cook through. Add your sauce and let simmer and grill. Mix well in cooked pasta, a little dash of pasta water, shredded parmesan and top with burrata!

Keep up with me on Instagram at @lindseyeatsla!

Shredded Mushroom Ragu Pasta
Mushroom Ragu Pappardelle Pasta

Butternut Squash Ravioli With Homemade Chili Oil Crunch

Butternut Squash Ravioli with Homemade Chili Oil Crunch

Butternut squash ravioli with homemade chili oil crunch is going to end up being my new fall staple. (emojis) I picked up new ready- made butternut squash ravioli from Whole Foods Market 365 and mixed it with plum tomato sauce, nutritional yeast (i put it on EVERYTHING), salt and pepper. Topped with parmesan and watercress and a homemade chili oil crunch!

I’m honestly so excited for the fall-time and all the holidays coming up + this recipe is perfect for the transition into the new season!

Butternut Squash Ravioli With Homemade Chili Oil Crunch

Butternut Squash Ravioli With Homemade Chili Oil Crunch

1 package of Whole Foods Market 365 Butternut Squash Ravioli
1⁄2 package of Whole Foods Market 365 Plum Tomato Basil
1 T nutritional yeast
Salt and pepper to taste
Watercress, for garnish
Shredded parmesan, for garnish

Chili Oil Crunch

1/4th cup Chili Flakes
2 T ginger minced
About 6-7 cloves garlic minced 1 tsp kosher salt
1⁄2 cup Vegetable Oil

Directions

Boil your water and cook your ravioli according to the package instructions. Drain.

In the meantime, make your chili oil crunch by finely chopping ginger and garlic. Place in a bowl with salt, and thai chili flakes. Heat up your oil in another pot until VERY hot. Once hot, slowly pour over all the chili oil components and let bubble. Mix and set aside.

Mix in your tomato basil sauce, salt, pepper and nutritional yeast. Mix well. Top with watercress, shredded parmesan and your chili oil crunch!

Butternut Squash Ravioli with Homemade Chili Oil Crunch
Butternut Squash Ravioli with Homemade Chili Oil Crunch

*All ingredients were purchased at Whole Foods Market 365 in Santa Monica, CA! They have a few other locations including Long Beach (that JUST opened and is gorgeous! It also has some products not in other stores), and in Upland, CA.

This post is brought to you by Whole Foods Market 365. Thank you for supporting the sponsors that allow lindseyeatsla to create new recipes and content. All ideas expressed are honest and my own.

Keep up with me on Instagram at @lindseyeatsla!

Almond Milk Plant-Based Vegetable Curry

Vegan Vegetable Curry.jpg

I LOVE making curries. You just throw everything in one big pot and voila! Make some white steamed rice on the side and you are GOLDEN! We cooked up some Plant-Based Vegetable Curry filled with cauliflower, onions, potatoes and a punch of spices. It’s light but filling and the almond milk flavor from the Califia Farms Original Almondmilk kills it in this dish!

Vegan Vegetable Curry-4.jpg

Ingredients For the Curry:

Directions:

  1. Melt oil in a pan with your diced onion and 3 Serrano peppers, sauté until translucent.

  2. Add curry powder, fresh ginger, coriander, cumin, cinnamon, salt pepper and tomato paste

    and stir.

  3. Add in the cubed potatoes and stir so all the flavors are combined. Then add vegetable

    broth and cauliflower and go to high heat to bring to a boil.

  4. Lower the heat and let the potatoes cook through. In the meantime, mix your tapioca powder

    and almond milk until its a smooth texture and make sure its not clumpy. Add the mix to the curry and let simmer.

  5. Add some cashews and basil and stir for a couple minutes. Top your curry off with white rice, Serrano pepper, cashews and cilantro.

  • 1 cup diced white onion 2 tsp sliced fresh ginger 1 tsp curry powder
  • 1 tsp cinnamon
  • 1 tsp cumin
  • 1 tsp coriander
  • 1 tsp olive oil
  • salt and pepper to taste
  • 3 cups cubed potatoes
  • 2 cups cauliflower florets
  • 2 tsp tapioca starch
  • 3-4 tsp water
  • 2 cups vegetabe broth
  • 2 cups Califia Farms Original Almondmilk
  • 5 serrano peppers sliced
  • white rice
  • 2 tsp tomato taste

For Garnish:

basil, cashews, cilantro

Vegan Vegetable Curry-2.jpg

Sesame Teriyaki Tofu

dsc_0926 A simple, sweet and delicious vegetarian dish! Click "read more" for ingredients and the recipe!

What You'll Need:

  • Tofu (cubed)
  • White Cooking Wine
  • Worcestershire Sauce
  • Soy Sauce
  • Sesame Seeds
  • Teriyaki Sauce
  • Honey
  • Oil
  • Salt/Pepper/Garlic
  • Shallots

(Subject to taste so add however much you prefer) 

How: 

  • Begin to soak  out all the water of the tofu by placing paper towels for around 10-15 minutes. This allows the flavors you will adding to soak into the tofu and really give the tofu flavor!
  • Then cut the tofu in cubes.
  • Mix all the sauce ingredients and put the cubed tofu to marinate for 20-30 minutes. You can also marinade the tofu for even longer to develop a stronger and deeper flavor, your choice.
  • Begin to heat oil and add diced shallots into the pan and sweat them out. Add the tofu and grill until it is crisp.
  • Make some white rice and pour on top with some lime and the remaining sauce in the pan!