Garlic Roasted Brussels Sprouts

If you follow my Facebook, you’ll know that Sundays are my roasting days.  I’ll pick up various veggies at the market and spend the day roasting to have a ready made supply for the week.  The veggies vary depending on what looks good and what I’m craving, but usually always include potatoes and onions, bell peppers, cauliflower, and Brussels Sprouts.  Sometimes I add spices, sometimes they are plain.  Sometimes I add oil, other times I leave it off.  Today I was in a garlicky mood, so I pressed some garlic to kick it up a notch and it turned out very well…not that any kind of roasted Brussels Sprouts would be bad in my opinion.  I also did the same with the cauliflower today and made the correlating recipe found here.

Alt=”Garlic Roasted Brussels Sprouts”


  • 20 ounces Brussels Sprouts, washed, trimmed, and halved
  • 10-15 cloves garlic, pressed
  • 2 tablespoons olive oil
  • salt, to taste


1. Preheat oven to 375 degrees.

2. Place Brussels Sprouts and pressed garlic in a large mixing bowl. Add olive oil and toss well to coat.

3. Spread Brussels Sprouts in one layer on a large baking sheet and bake for 20 minutes. After 20 minutes, remove from oven, sprinkle with a pinch of salt and toss. Place the baking sheet back in the oven for another 10 to 15 minutes or until tender. Remove from oven, sprinkle another pinch of salt and toss.

(Serves one if you’re me, but yields approximately four cups/servings)

Garlic Roasted Brussels Sprouts Recipe Card

Alt=”Garlic Roasted Brussels Sprouts”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Oil Free Asparagus Soup

Lately I have become a bit lazy with my eating habits.  I was on work travel, then came home with a killer ear infection, which led to a loss of hearing, ringing, and some pain.  Then hubby was gone on work travel for a week.  Between juggling two kids and doctors appointments to try to figure out this whole ear thing, and working full time, I turned to frozen Amy’s meals, processed snack foods, and pretty much all the vegan junk food that was easy and fast.  Not really the best idea when you are trying to heal your body.

I had an ENT appointment that eased some of the ear trouble and decided I really needed to get back on track.  My body was craving fruits and vegetables.  I could almost hear it screaming, “What the heck are you doing to me,” every time I popped something in the microwave.  In the grand scheme of things, my life is not that hard…my problems miniscule in comparison with what others deal with, but I did know I needed to get back on track.

I wanted something clean and pure, so when I passed a display of perfect asparagus at the market, it clicked.  If you follow my Facebook, you may remember I made this once and forgot to clean the asparagus first and ended up with dirt soup.  Don’t make that mistake.  Clean your veggies!  Hauled back to the store to get another bunch and started over.  I didn’t want to add any more than I had to to this soup so I opted for an oil-free recipe.  The onions and garlic are sautéed in water.  I also used an oil-free vegetable broth.  If you can’t find one, no worries, just use your favorite brand.  After just one bowl, my body felt energized and happy.  It is so easy to make, it may just be a staple in my fridge.  I haven’t experimented with freezing and re-thawing yet, but I’ll update if I do.

Alt=”Asparagus Soup”


  • 1 yellow onion, chopped
  • 4-6 cloves garlic, minced
  • 3-4 tablespoons water
  • 1 bunch asparagus, washed, trimmed, and cut into 2 inch pieces, yields approximately 4 cups
  • 2 cups oil free vegetable broth
  • salt, to taste


1. In a medium non-stick pan, add 3-4 tablespoons of water and the chopped onion.  When the onion begins to soften, add the garlic.  Continue to sauté until fragrant and soft. Add another tablespoon of water if the pan becomes dry.  Do not let onions brown.

2. Add the asparagus and broth to the pan, stir and cover for approximately 5-10 minutes, until asparagus are cooked through.  Stir occasionally.

3. Remove pan from heat and place contents into a high powered blender or Vitamix, reserving one or two pieces of asparagus for garnish if desired.  Blend on high until soup is smooth and creamy.  Salt to taste.

(Yields approximately four cups.  Two large servings, or four small servings)

Asparagus Soup Recipe Card

Alt=”Asparagus Soup”

Did you make this recipe?  Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Spaghetti Squash with Spinach Pesto

I created this recipe on accident.  I was at home with two sick kids, was running low on groceries…and time according to whines of being hungry, and was out of ideas.  I stood in my kitchen and looked around and hallelujah, there was a beautiful spaghetti squash.  I was an hour away from a healthy meal.

To curb the whining, I asked my two year old to help me make the sauce.  He pushed a chair up to the counter with an adorable smile and we were in business.  I grabbed the rest of our leftover spinach, the olive oil, and some garlic.  We tasted as we went adding some salt, nutritional yeast, and pine nuts.  It was a hit!  “More!  More!  More!” was all I heard for five minutes.  (We are working on the please and thank you’s).  If the portions are a bit off on this recipe, forgive me, I can’t be sure how much he ate before we finished.

I am thrilled how the pesto turned out.  It is creamy, rich, salty, cheesy, and super easy to make.  Just toss it all in the food processor and voila, a yummy sauce in minutes.  Use it over pasta, as a spread, or as a pizza sauce.  The best part is, the kids will love it and have no clue it’s spinach.  And when used in this recipe over spaghetti squash, they get double the veggies.

Notes:  The pesto recipe makes enough for one half of the spaghetti squash.  Double the recipe to make enough for the entire squash or set aside (or freeze) half of the squash for another recipe.  Half of the squash makes two large bowls or four small bowls of ‘pasta’.



  • 1 large spaghetti squash


  • 3 oz spinach, fresh, rinsed
  • 4 tablespoons olive oil
  • 3 cloves garlic
  • 2 tablespoons nutritional yeast
  • 1 tablespoon pine nuts, (substitute cashews or peanuts if desired)
  • ½ teaspoon salt


  1. Preheat oven to 375 degrees.  Cut spaghetti squash in half long ways and brush the inside of each half with olive oil.  Place cut sides down on a baking sheet lined with tin foil.  Bake for 40-50 minutes or until the squash is tender and can easily be pierced with a fork.  Scoop out the tender squash with a fork and place in a bowl.  Season with a few pinches of salt.
  2. To make the pesto, place all ingredients in a food processor and blend for two minutes.
  3. Combine half of the squash with the pesto.  I like to serve with garlic bread.

(Serves 2-4)

Spaghetti Squash with Spinach Pesto Recipe Card

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you!

Vegan Herb Cabbage Rolls

This has quickly become a family favorite, my 2 year old even loved it.  Comfort food at its best, these cabbage rolls made with Beyond Meat fill the belly and warm the soul. This is truly a must-try recipe.



  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 2 cups tomato sauce, canned
  • 2 cups crushed tomato, canned
  • 2 tablespoons tomato paste
  • 1 cup cabbage, chopped
  • 2 tablespoons light brown sugar
  • 1 tablespoon apple cider vinegar
  • 1 cup vegan beef broth (I use Edward and Sons)
  • 1 bay leaf
  • ½ teaspoon cinnamon
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon salt
  • pepper, to taste

Cabbage Rolls

  • 12 cabbage leaves
  • 1 tablespoon olive oil
  • 1 yellow onion, chopped
  • 4 cloves of garlic, chopped
  • 11 ounces Beyond Beef Feisty Crumbles (1 package)
  • 3 cups vegan beef broth, divided
  • 1 cup long grain brown rice, dry
  • 1 tomato
  • 1 tablespoon fresh sage
  • 1 tablespoon fresh rosemary
  • 1 tablespoon fresh oregano
  • ½ tablespoon fresh thyme
  • ½ teaspoon salt
  • 1 egg replacer


1. Bring a large pot of water to a boil. Remove the core of the cabbage and carefully place the whole cabbage in the boiling water. Peel off leaves of the cabbage with tongs when the leaves are flexible enough to remove. Reserve 12-16 leaves. Chop the remainder of the cabbage.

2. Bring 2 cups of vegan beef broth to a boil in a small pot. Add rice, cover and simmer until aldente, approximately 10 minutes.

3. For the sauce, heat the olive oil in a large saucepan over medium heat. Add the onions and sauté until translucent. Mix in the tomato sauce, crushed tomato, tomato paste, 1 cup of the reserved chopped cabbage, brown sugar, apple cider vinegar, beef broth, bay leaf, cinnamon, garlic powder, onion powder, salt, and pepper. Bring to a boil, then lower heat and simmer covered for 30 minutes.

4. Place Beyond Meat crumbles in a food processor and pulse 5 – 10 times to make a finer crumble. This step is optional. I like my ‘meat’ finer for this recipe, however straight from the bag is fine, too.

5. For the filling, heat the olive oil in a medium sauce pan over medium heat. Add the onions and saute until translucent. Add garlic and sauce another minute. Add Beyond Meat crumbles, the remaining 1 cup beef broth, rice, tomato, sage, rosemary, oregano, thyme, and salt. Bring to a boil then reduce heat to low and cook uncovered until no liquid remains. Remove from heat and add egg replacer.

6. Preheat the oven to 350℉. Remove the bay leaf from the sauce and add 1 cup of sauce to the bottom of a 9 x 13 pan. To assemble, place 1/2 cup of filling near the edge of each leaf near the base. Roll up toward the outer edge, folding in the sides as you roll. Place the rolls seam side down over the sauce. When the pan is full, pour the remaining sauce over the top and place in the middle rack of the oven. Bake for an hour uncovered. Let rest for 10 minutes, then serve.  Serves 12.

Vegan Herb Stuffed Cabbage Rolls and Nutrition Info

Alt=”Vegan Herb Cabbage Rolls”

Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you

Exotic Fruit Salad with Vegan Cream Cheese Dip

I love fruit.  I eat a lot of it every day, but sometimes get tired of the same old thing so I thought, why not mix it up a little?  Let’s get fancy.  This exotic fruit salad with vegan cream cheese dip makes me feel like I’m at the beach.  It is fresh and sweet and creamy, a great recipe to bring to parties and impress the pants off of your friends, and is super easy to make.

Fruit Salad Ingredients:

  • 1 fruit Dragon Fruit, scooped with a melonballer
  • 1 small fruit Star Fruit, sliced
  • 2 fruits Kiwi, peeled and sliced
  • 1 16 oz carton Strawberries, sliced
  • 1 18 oz carton Blueberries
  • 1 6 oz carton Raspberries
  • 1 cup Pineapple, cut into chunks
  • Seeds from one Passion Fruit (use remaining seeds from Cream Cheese Dip below)
  • Lemon Juice from 1/2 of a lemon
  • 2 oz Pineapple Juice
  • Mint (Optional)


  1. Wash fruit and pat dry. Add dragon fruit, star fruit, kiwi, strawberries, blueberries, pineapple, and passion fruit seeds to a large bowl.
  2. Combine lemon and pineapple juices and pour over fruit. Toss gently to coat. Add raspberries. Toss gently to coat.
  3. Garnish with fresh mint.

Cream Cheese Dip Ingredients:

  • 8 oz container Kite Hill Cream Cheese Spread
  • 1 9 oz container So Delicious CoCo Whip
  • ½ Tablespoon Pineapple Juice
  • Juice from 1  Passion Fruit (squeeze seeds with hands)
  • Mint (Optional)


  1. Combine cream cheese, CoCo Whip, pineapple juice, and passion fruit juice in a blender. Mix until thoroughly blended. Place in a bowl and garnish with fresh mint.
  2. Enjoy right away or refrigerate.


Dragon Fruit

What the heck is that? I get that a lot.  No really.  I was at the store yesterday and had two in my cart and was stopped four times by people asking what they were and what they tasted like.  I love that people are curious, though.  Maybe they just might pick one up for themselves.  And they should!  Dragon fruits are rich in antioxidants, vitamin C, polyunsaturated (good) fatty acids, B vitamins for metabolism, carotene, and protein.

Dragon fruits, or pitayas, are the fruit of a cactus and were originally native to Mexico.  The outside of the fruit has a vibrant red/pink skin which looks almost like a pineapple, with white seeded flesh inside.  You eat the flesh, which has a very mild, sweet flavor, almost like a melon or a not-so-tart kiwi.  To snag a ripe dragon fruit, look for bright, vibrant, even-colored skin.  If it has many blotches or a brown stem, it may be overripe.  Hold it in your hand and press with your thumb; it should be soft, but not mushy.  They are $7.99/pound at my grocery, and one weighed in at a little less than a pound.  For this recipe, I halved the dragon fruit and scooped out the flesh using my small melon baller.


Star Fruit

Star fruits, or carambolas, are cultivated in India and Southeast Asia.  The fruit has distinctive ridges, usually five, that run the length of the fruit, which resembles a star.

Ripe star fruits are yellow or a light shade of green with a bit of brown along the edges.  The entire fruit is edible.  It is crunchy and firm, and has a mild sweet and sour taste, almost like a mix between a grape, apple, and pear.  Star fruits are rich in antioxidants, potassium, and vitamin C.  The fruit was $2.50 for one.  For this recipe, I sliced using a mandolin.


Passion Fruit

Seriously one of my all-time favorite foods.  Technically a berry, it is native to South America, and is packed with a bright, tart flavor.  They are best when the outside is dark purple with lots of wrinkles.

When you pick one up and shake it, you should be able to feel all the goo inside slosh around.  That’s the technical description.  When you cut it open, scoop out the fruit with a spoon separating the insides from the white skin, if not already separated, but be careful not to scrape out the white skin, as it can be bitter.  The inside consists of sacs filled with juice and seeds, which are all edible.  The passion fruit is also a rich source of antioxidants, fiber, vitamins A and C, and various minerals.  One passion fruit was $2.50.


Kite Hill Cream Cheese

There are many different vegan versions of cream cheese out there and any will work in this recipe.  I particularly like this Kite Hill version.  It is very creamy and wait for it…soy free, which is awesome since I have been having such a hard time finding soy free alternatives.  Not all stores carry this brand yet, unfortunately, but many do.  My local Wegman’s does not have it.  My lovely mother was so kind as to pick some up for me at her grocery when she saw it on the shelf.  I definitely like Kite Hill for this recipe, but another option would work just fine.  From what I can tell from the internet, which is always right, the 8 oz tub is $5.99.


So Delicious CocoWhip

This cool whip alternative is better than the original.  It is coconut based and is dairy, gluten, and soy free.  My 9 oz tub was $3.99.


Did you make this recipe?
Please let me know how it turned out for you! Leave a comment below and share a picture using #gingerveganista on Instagram and tag @TheGingerVeganista or Twitter and tag @GingerVeganista or Facebook and tag The Ginger Veganista.  Can’t wait to hear from you