Cassie DeNisco

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My Sweet Potato Quesadilla Recipe!

This new year we are prioritizing eating our veggies! I love this recipe because it sneaks in veggies in a really yummy and delicious way! I’ve now been plant based for over a year and a half and I love recipes like this sweet potato quesadilla!

Quesadillas used to be one of my go to recipes to make a quick lunch or order out but it’s hard to do when you’re dairy free! I found this recipe actual from a Hello Fresh Box but have made it my own as the years have gone on. If Hello Fresh is reading this, offer dairy free alternatives so I can still enjoy your stuff!!

This recipe is so quick and easy, as well as perfect to rotate into your New Year’s meals!

Ingredients

Your favorite Tortillas (I love almond flour but my grocery store didn’t have so I did whole wheat)

Cheese (Follow Your Heart Vegan Cheese is the best to melt with)

1 poblano pepper

Grape tomatoes

1 yellow onion

Salt

Pepper

1 tsp cayenne

1 jalapeño pepper

Avocados

Directions

  1. Preheat your oven to 425 then peel and dice your sweet potatoes. Spray them with a little oil and bake for 25 minutes or until soft.
  2. Dice your poblano and yellow onion. Sauté your poblano and half of the yellow onion in a pan with cayenne, salt and pepper. Set aside.
  3. Create a little salsa with your diced jalapeño, other half of the yellow onion, and tomatoes!
  4. Once everything is cooked, assemble your quesadillas without the salsa and bake in the oven for 5 minutes or until the cheese is melted and the tortilla is crisp.
  5. Serve with salsa on top and sliced avocado & enjoy!!

I love this recipe because it’s truly a twist on a classic. This helps you sneak in your veggies while having something good. If I’m looking for something more nutrient dense, I’ll even throw in some black beans! Let me know if you have tried this sweet potato quesadilla recipe or if you have a non-traditional quesadilla recipe!

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Holiday Cocktail Recipe!!

I struggled a bit with what type of recipe I wanted to share this month. I decided it would be so fun to share one of my favorite holiday cocktail recipe to get you in the holiday spirit! Recently I’ve gotten really into making cocktails and it’s actually so much fun.

Even if you aren’t hosting a big party, this cocktail is so yummy that you’ll want to make it on your nights in too! I am big on just using what you have at home and this recipe seriously is things you probably already have in your home!

holiday cocktail recipe

Ingredients:

Vodka

Cranberry Juice (I prefer low/sugar free recipes)

Limes

Lime Juice

Shaker bottle

Directions:

  1. Pour 1/2 cup cranberry juice, 2 cap fulls of Vodka, and 2 squeezes of lime into a shaker with ice. Shake well.
  2. Pour into a cute cocktail glass and garnish with a lime!

I probably didn’t have to give you the written out directions but hey you never know! This recipe is so easy and I love how easily you can control the sugar content. I worry about how much sugar is in those crazy cocktails you get out and about so I love making it at home. I’m not a huge drinker but I love something sweet for the holidays!

This recipe was a hit on Thanksgiving and I feel like it’s going to be just as good for Christmas! The sweet cranberry with the tart lime is soooo good and you have to give it a try! Let me know if you love this holiday cocktail recipe and if you’re interested in more like this!

Shop here for my shaker bottle

Shop here for my cute plastic cocktail glass

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Vegan Au Gratin Potato Recipe!!

I have been waiting to share this recipe with you because it’s perfect for the holidays! This vegan au gratin potato recipe is next level and so good. I miss out on so many favorites being dairy free and this was life changing when I made it.

I seriously love how easy this recipe is for how good it tastes. These cheesy potatoes pair so well with any holiday dinner so I really wanted to share it now in my holiday recipe series!

vegan au gratin potato

Ingredients:

6 thinly sliced potatoes

1 white onion diced finely

1/3 cup flour

1/3 cup vegan butter

1/2 cup veggie broth

1 1/2 cup vegan milk

2 cups vegan shredded cheese

1 tablespoon garlic powder

salt & pepper

Directions:

  1. Start by boiling your sliced potatoes in water then drain.
  2. Preheat your oven top 425 and then heat a small pot on the stove.
  3. Begin making the roux by heating oil then the diced onions. Add in water & Salt then butter and once melted slowly mix in flour.
  4. Slowly add more veggie broth then the milk and keep stirring. Add cheese and stir until sauce has thickened. Then immediately remove from heat.
  5. In a baking dish, pour a little of the cheese sauce in then begin layering the potatoes. Pour the rest of the sauce on top.
  6. Bake for 55-60 minutes or until cooked thoroughly and brown!
  7. Enjoy 🙂

I am not joking when I tell you this was the best vegan alternative I’ve made yet! This vegan au gratin potato recipe is delicious and seriously like the real thing! If you make this recipe, let me know!!

If you liked this vegan recipe, check out more here or follow me on Pinterest for more video content!

Insta Pot Curry Recipe!

This is one of my fall go to recipes that I am obsessed with! We’ve been making this insta pot curry recipe since last fall but really have the recipe perfectly nailed down. This is the easiest dinner recipe that tastes like you’ve been working all day on it!

I really fell in love with my insta pot during the pandemic because it cooks food so easily and quickly! This recipe wouldn’t be as easy if it weren’t for my insta pot so definitely think about investing in one if you don’t already have it!

insta pot curry recipe

Ingredients:

4-5 boneless skinless chicken thighs

1 yellow onion diced (keep pieces large)

olive oil

1 tablespoon minced garlic

1 tablespoon minced ginger

7-8 chopped baby carrots

1 tablespoon ketchup

3-4 potatoes peeled and cubed

2-3 cups chicken broth

block of Japanese curry roux

1 tablespoon soy sauce

White rice to serve it with!

Directions:

  1. In your insta pot turn on sauté feature and add olive oil, onions, garlic, and ginger. Cook until fragrant.
  2. Add in the chicken thighs and cook both sides until white. (I do this to make sure it get’s cooked all the way through)
  3. Add in potatoes, carrots, and pour chicken broth over everything until covered.
  4. Place curry roux on top but don’t mix it in just leave it there. Close the lid and then turn on stew setting for 15 minutes.
  5. After cooked, let steam for additional 15 minutes.
  6. Lift the lid and mix thoroulghy adding in ketchup & soy sauce.
  7. Enjoy!!

As you can see, this was the insta pot curry recipe easiest recipe to make! I love to serve this with white rice and will have leftovers for days! This is also a really easy meal prep meal for lunches for the week too!

I get the mild curry so this is definitely a family favorite and really has all the veggies and nutrients you need for a dinner! If you liked this recipe, check out more here on my blog or on my Pinterest for video content!

My Vegan Lasagna Recipe!!

As mentioned in my previous post, this November is dedicated to holiday meals! I wanted to share my vegan lasagna recipe because you absolutely still can enjoy lasagna even if you’re dairy free! This is the easiest recipe to make and tastes exactly like the real thing!

One thing I will say is it helps to find the pre made Vegan Ricotta because that seriously makes life easier! I love the Kite Hill brand because they have such a wide variety of vegan products. They’re tricky to find but oh so worth the hunt!

vegan lasagna recipe

Ingredients:

1/2 box of lasagna noodles

3 cups red sauce

2 cups vegan shredded mozzarella

1 cup vegan ricotta

Directions:

  1. Preheat oven to 350.
  2. Cook lasagna noodles according to package. Drain water once cooked and set aside.
  3. In medium baking dish, pour a little sauce on the bottom and coat evenly. Begin layering lasagna noodles, v ricotta, and finish off layer with v mozzarella & sauce.
  4. Repeat the process until you have about 3 layers done. On the top layer, pour a little red sauce then top with mozzarella shreds.
  5. Bake for 45-50 minutes or until cheese is melted and it looks delicious!!

If you can’t find the vegan ricotta, there are lots of recipes on how to make it yourself with cashews! I was so excited to find it in my local Greens Market so it saved me some time. This was such a nostalgic vegan lasagna recipe that I haven’t had since I’ve gone dairy free.

I’m so excited to be sharing with you these recipes this month! I think with the holidays dairy free and vegan people think they can’t enjoy the same meals but there are ways you absolutely can! If you want to check out more recipes, click here and be sure to follow me on Pinterest here for more video content!!

My Bruschetta Recipe!!

I am kicking off my November cooking series TODAY!! I’ll be sharing some great recipes for your to have on your Thanksgiving table and we’re starting with appetizers today! My Bruschetta recipe is so easy to make and will seriously make people think you spent forever on it!

I made this for the first time over the summer with my fresh garden tomatoes and have been craving it ever since! This seriously tastes delicious and has become one of my favorite appetizers. This is perfect for your Thanksgiving feast!

my bruschetta recipe

Ingredients:

3 Cups diced grape tomatoes

6 tablespoons minced garlic

1 tablespoon olive oil

1 Tablespoon balsmic vinegar

1/2 fresh basil leaves

3 tablespoons butter

1 French baguette

Directions:

  1. Preheat your oven to 400 and thinly slice your French Baguette. Melt 3 tablespoons butter and mix with 3 tablespoons minced garlic. Evenly coat both sides of baguette then bake for 20 minutes or until super crisp.
  2. Sauté 1 tablespoon of olive oil with the remaining 3 tablespoons of minced garlic. Cook until fragrant then set aside.
  3. Dice your grape tomatoes and combine balsamic, basil, salt and pepper together. Mix in your oil olive and garlic mixture.
  4. Refrigerate for at least 30 minutes for it to marinate but the longer the better!

This bruschetta recipe is perfect year round! I actually never really liked it in the jars because it always was way too salty! It’s so easy to make so you might as well try it out and flavor it your way! If you loved this recipe you can view more here and be sure to follow me on Pinterest as I’ve been posting lots of video content there!!

My Fall Harvest Bowl!

I am so excited to be sharing with you my viral fall harvest bowl! This was posted on Pinterest Here and it seriously blew up! I am so glad everyone is enjoying this bowl because I swear it is the perfect transition meal!

Whether you want a warm dinner or a chilled side, this bowl is great for meal prep! You can make it in advance and use it throughout the week for lunches or dinners! I love how filling it is alone and it’s vegan so you’re also doing good for the planet too!

fall harvest bowl

Ingredients:

  • 1 box of orzo
  • 1 can chickpeas
  • 2 medium sweet potatoes
  • 1/2 red onion
  • handful of grape tomatoes
  • handful of walnuts
  • olive oil
  • maple syrup
  • red wine vinegar
  • basil
  • oregano
  • red pepper flakes
  • salt & pepper

Directions:

  1. Start by preheating your oven to 425 and dicing up your sweet potatoes, onions, and tomatoes. Add to an oven safe pan, drizzle with olive oil, and bake until all are soft.
  2. Meanwhile drain chickpeas and add to a baking sheet with walnuts. Bake walnuts for 5 minutes until crisp and remove. Keep chickpeas in until they harden.
  3. Cook orzo according to the package.
  4. Make dressing by combining 1/4 cup olive oil, 1/4 cup vinegar, 2 tbsp maple syrup, and dashes of basil, oregano, and red pepper flakes.
  5. Combine all together and mix well, adding salt & pepper to taste!
  6. Enjoy!!

I hope you enjoyed this Fall Harvest Bowl recipe! I have this recipe on repeat each week because it’s just that good. If you liked this recipe, you can check out more recipes here!

My Dairy Free Broccoli Cheddar Quiche!

September has turned into the month of recipes for me! This post is dedicated to my latest favorite breakfast recipe, Dairy Free Broccoli Cheddar Quiche! I was craving a bigger weekend breakfast and I love how easy this is!

Quiches are awesome because they’re so easy to customize and also prep. You can make this as a meal prep for morning breakfast during the week! My recipe is vegan but you can always swap out the ingredients to fit your dietary needs!

dairy free broccoli cheddar quiche

Ingredients

1 Pre-made pie crust

4 eggs

1 1/2 cups vegan shredded cheese (I love follow your heart brand)

1 1/2 cups unsweetened almond milk

1 cup broccoli (i like to bake mine ahead of time)

Directions

  1. Pre heat oven to 400F.
  2. Spray pie pan then place pre made pie crust into pie pan and fork some holes into the bottom of it.
  3. In a separate bowl, scramble eggs then mix in milk and shredded cheese. Add broccoli and give it a gentle stir.
  4. Pour egg mixture into crust and bake quiche for about an hour. This might be more time but you just a knife to come out clean when you enter it in the center.
  5. Slice and enjoy!

As you can see, this Dairy free broccoli cheddar quiche recipe is seriously so easy to make! I personally love broccoli and cheese but you can really add any veggie you want to it. As long as you have the milk and eggs, you can really make it your own! Adding meat for extra protein might be great if you eat it too!

This is a great meal prep meal since it stores so well in the fridge for about 4-5 days too! If you liked this recipe, check out more of my recipes here! Follow me on Pinterest for more food videos too!

Cheesy Pesto Pasta Recipe!

I’m super excited to be sharing with you this super yummy cheesy pesto pasta recipe! I’m making a vegan version for myself but you can always use regular cheese for yourself! Pesto is like my go to pasta for summer but adding cheese helps to transition it to a heartier meal for fall!

I’m going to share with you my 3 ingredient pesto recipe that I use to create this delicious dish! It’s so easy and you can make it to freeze too! I recommend getting a basil plant if you do like pesto because it ends up being cheaper and you have it for so many recipes!

cheesy pesto pasta

Ingredients

Handful of Fresh basil

2 tablespoons minced garlic

1 tablespoon olive oil

1 pound of pasta

Myokos Vegan Mozzarella cheese

1/2 cup sliced grape tomatoes

Directions

  1. Boil water and cook pasta according to the box. Once finished, drain water and add a little olive oil so it doesn’t stick together.
  2. To make the pesto, add a handful of basil, minced garlic and olive oil to a mini chopper and blend. You can make this thinner or thicker depending on how you like your pesto.
  3. Shred vegan mozzarella and then add pesto and mozzarella back to the pasta pot with the pasta. Mix until the cheese is a little melted.
  4. Plate pasta with sliced grape tomatoes on top and enjoy!

As you can see, my cheesy pesto pasta recipe is seriously that easy! I am so obsessed with how good this dish is. This is a great fresh recipe for this transitional time from summer to fall too! I love that it’s still light from the pesto but the cheese really makes it more decadent!

If you love this recipe, check out more of my recipes here! Also, I’ve been posting a lot of idea pin recipes on Pinterest so follow me there too!

My Vegan Burger Recipe!

It has been a true journey to find a meatless burger that I actually love from the grocery store. With so many options to now choose from, it’s honestly a little overwhelming. I’ve finally perfected my vegan burger recipe using none other than Beyond Burgers and this is too good to not share.

I’m a big believer of eating whatever you want but trying to at least elevate it a little and make it healthier. This burger recipe is dressed to the nines with nutrients but also other just yummy traditional flavors.

vegan burger recipe

Ingredients

Brioche Bun (love the brand Bakerly)

Beyond Burger

Vegan Sliced Cheese

Ketchup

Mayo

Bread & Butter sliced pickles

Red Onion

Sliced Tomato

Butter Lettuce

Directions

  1. Obviously cook the burger following the directions on the packaging but also toast the bun at this time too! Whether you pop it in the oven or on the grill, watch it till it gets toasted to your liking. (this is essential)
  2. To assemble, mix mayo and ketchup on the toasted burger and let it melt. Add the vegan cheese beyond burger and layer tomato, onion, pickles and lettuce on top.
  3. Enjoy!!

I used to hate burgers because I thought they were so bland. This recipe seriously gives you the nutrients you need but also makes it taste so good. I’m a firm believer that the Beyond Burgers taste better than regular beef because they cook just so well.

If you loved this vegan burger recipe, try pairing it with my summer pasta salad that is to die for! I also have been posting again on Pinterest so be sure to check me out there!

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