Plant-Powered Food for Thought

This meal was a combination of luck and creative genius. I remember having some additional pesto from a previous meal and contemplating how to use it creatively for a consecutive night. Thus, the Chick'n Pesto Quesadilla was born. This dish is filling and fresh. I don't often cook with imitation meat, but the Quorn chick'n patties really added a nice, crispy and hearty touch to this meal. If you love pesto as much as I do, this is definitely a recipe you'll want to try and keep in your back pocket! Not to mention, once you become familiar with the art of quesadilla-making, it's really quite easy (I don't have enough patience to make anything too terribly time-consuming). Best of luck and have fun! Serves: 2 (recipe creates 2 quesadillas) What you'll need For pesto: 1/2 cup packed basil 1 tbsp walnuts 1/2 tbsp nutritional yeast 1/8 cup olive oil 1 tsp of lemon juice Salt and pepper to taste For the rest: 2 Quo

I don't know about y'all, but I have been stupid busy this fall. And, in being stupid busy, stupid easy recipes are what I live for. Sometimes, I feel too tired to spend anything more than 10 minutes cooking, but I still want to cook to eat healthy and save money. That's where recipes like this avocado salad save the day. Seriously, guys, put this salad in your back pocket. It is cheap, easy, and super filling as it is full of healthy fats. And, honestly, you likely keep many of it's ingredients on-hand at home. Here is what you need: 2 avocados, diced 1 large tomato, diced 1/2 cup diced red onion 1/2 cup corn 1/2 cup black beans, rinsed and drained 1/4 cup finely chopped cilantro 2 tbsp olive olive 1 lime, juiced 1 clove garlic, minced Salt and pepper to taste Optional: tortilla chips to eat it with What you'll do:  Combine all ingredients into a large bowl in a similar order to the ingredient list Toss to thoroughly combine flavor

I don't know about y'all, but I am picky about my soups and stew. Like, it has got to be flavorful, thick, and filling, or I will never make it again. If I am being honest, I couldn't say that there's a soup out there that I love or would want to eat two days in a row. But this. This stew is truly incredible. And yes, I have officially had it for two days in a row. My husband and I each ate a full bowl of this, thinking we'd be okay for a brisk walk afterward. We were not. I am not a slow-walker but any means, but we were strolling along like an older tourist couple with no agenda and a slow, old camera because we were so pleasantly full and warm. This stew is truly the perfect meal for this early fall season! This recipe is a lot of "feeling it out": adding more cornstarch and water if you want it thicker, adding more vegetable broth if you want it thinner, adapting the spices, and waiting for your desired softness of veggies. Here