Cassie DeNisco

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Vegan Chickpea Orzo Soup

I have a delicious recipe for you today that I know you’re going to love! My vegan chickpea orzo soup is so easy to make and perfectly cozy for these colder winter months. I also love that this is a vegan recipe because I love incorporating meatless meals into my rotation! This is perfect for your new year resolution to be a little healthier!

This is definitely one of my easier recipes and really doesn’t need too much! I feel like many of us have these ingredients on hand already, so it might just be the orzo you have to actually get! I hope you love this as much as I do!!

vegan chickpea orzo soup

Ingredients:

8 cups veggie broth

1 bag orzo

can carrots

1 can chickpeas

1 tbsp flour

medium onion diced

2-3 celery stalks diced

1 tbsp garlic

italian seasoning

1-2 tbsp vegan heavy cream or milk

salt + pepper to taste

Directions:

  1. To a large pot, sauté diced celery and onions in buter, then add garlic and cook until fragrant.
  2. Add in 2 tbsp of flour and stir until thick.
  3. Add in veggie broth, orzo, chick peas, and carrots.
  4. Bring to a boil then cook until orzo is al dente. Make sure you stir often!
  5. Remove from heat and stir in seasonings and heavy cream.
  6. Serve with biscuits or bread and enjoy!!

As you can see this is literally the easiest soup recipe! I love this vegan chickpea orzo soup because it’s packed with veggies! If you loved this recipe, you can follow me on pinterest or click here for more recipes!

My Homemade Salad Pizza Recipe!

I’ve been on a serious pizza kick after learning to make really great dough! Being dairy free has left me somewhat limited my pizza choices these days. I’ve been making this homemade salad pizza recipe on repeat because it’s so good!

This recipe is great for a leftover night when you have salad and veggies you’re just trying to finish up. I’m excited to make this over the summer once my veggies are ready to harvest from my garden. It’s going to be so fresh and delicious!

Ingredients for Dough:

1 packet active yeast

2 cups water

5 cups flour

2 tbsp salt

olive oil

Ingredients for Pizza:

Pizza sauce

Mixed Greens

1 diced red onion

1 diced tomato

1 large shredded carrot

1 diced cucumber

Directions:

  1. The dough is going to take the longest so make sure you leave ample amount of time for it. Start with your 2 cups of lukewarm water and slowly mix in active yeast packet. Let sit for about 5 minutes.
  2. Add in your flour, salt and knead. Let this sit for about 2 hours and then kneed again and place in a clean bowl with a little bit of olive oil. I let it sit for another 3 hours just to make sure it’s set. Next I roll it out with just a sprinkle of flour!
  3. Preheat the oven to 425 and leave your pizza pan in the oven while it preheats. This is a pro tip to get the bottom crisp.
  4. After you roll out the pizza and form the crust, place your sauce on top and bake for about 10 minutes until everything is golden brown.
  5. While it’s baking, prep your veggies! Layer down the mixed greens first and then any toppings you love! I listed my favorites above!

As you can see, this is the easiest homemade salad pizza recipe ever. You get a delicious and healthier pizza in like no time. I’ve found that making my own dough is so rewarding and honestly just tastes so good. You’ll be just as obsessed as me if you make this!

Be sure to follow my blog and check out my pinterest so you don’t miss anything from me!! You can check out more summer recipes here!

My Go To Greek Salad Bowl

As the weather gets warmer, I become more obsessed with salads and bowls. I’ve been making this Greek salad bowl on repeat and I just had to share it with you. The flavors are so fresh and I feel like everyone has these ingredients on hand in the warmer months!

Often salads can be so daunting because they’re just not filling but I make sure to hit all my bases with a salad that is well balanced. From protein to fiber and carbs, this salad will have you wanting it for dinner all week long!

greek salad bowl

Ingredients:

pickled red onions

canned chickpeas drained & rinsed

diced cucumber

diced tomatoes

dill

lemon

tzaziki

pita

cooked farro or couscous

greens of choice (I like a 50/50 blend)

Directions:

  1. Add diced cucumbers, tomatoes, chopped dill, and the juice of half a lemon to a bowl and let set for about 30 minutes.
  2. Warm your pita by preheating oven to 350 and baking until brown on each side but not too crisp.
  3. Assemble your salad with greens, cooked couscous, tzatziki for the dressing, cucumber tomato mix, chick peas, and picked red onions!
  4. Enjoy!

Salads like this really keep you full because they have the greens but they have the the grains that do the heavy lifting. I used to avoid salads because I knew I’d be so hungry after eating one but looking at one like this has changed the game for me.

This greek salad bowl is honestly my new obsession! I have a few other salad recipes here on the blog or you can check our my pinterest for even more recipes!

My Chickpea Orzo Salad Recipe!

I definitely have summer on my mind after these really cold days! There’s truly nothing I love more than a pasta salad in the summer so this recipe is getting me in my feels. I turned chickpea orzo salad recipe into a summer staple and really it became and instant hit.

Pasta salads can get really receptive and seem all the same after awhile but this one pairs chickpeas with a lemon vinaigrette and is just so yummy! You could even turn this into a meal and just pair some protein like grilled chicken with it on top!

chickpea orzo salad

Ingredients

1 lb orzo

1 can chickpea

1/2 red onion diced finely

2 tomatoes diced

2-3 mini cucumbers diced finely

1 tbsp nutritional yeast

1 tsp basil

1/4 c olive oil

juice from 1 full lemon

1 tbsp balsamic vinegar

2 tbsp balsamic vinegar

1 tbsp fresh minced garlic

1 tsp oregano

salt & pepper

red pepper flakes

Directions

  1. Cook orzo according to package. Once cooked, drain and then put in a big bowl.
  2. Mix in chickpeas, cucumbers, tomatoes, onion, nutritional yeast, basil & parsley.
  3. Assemble vinaigrette by wishing together olive oil, lemon juice, balsamic, garlic, oregano & salt + pepper.
  4. Combine bowl with dressing and mix thoroughly. Let cool and serve with red pepper flakes on top!

I love a good pasta salad and this chickpea orzo salad is delicious! Its so refreshing with the lemon juice in the dressing! The protein from the chickpeas helps to elevate this and make it even more filling!

Let me know if you loved this recipe and check out more recipes from me here! Be sure to follow me on Pinterest @cassiedenisco for even more content!

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!

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!!

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!

A Yummy, Healthy Rice Bowl!

I’m super excited to be sharing this healthy rice bowl recipe with you! I was originally introduced to it through Green Chef, but I’ve made it so many times now I have my own take! Rice bowls are seriously such a good dinner idea because they have something for everyone.

I also love to have meatless nights but still get in enough protein. This bowl is so filling and if you wanted to add a meat protein, chicken, beef or turkey would pair well!! Here’s my recipe!

Ingredients:

1 cup White Rice

1 cup veggie broth

Tomato

Scallion

Lime

1 can pinto beans

1 can corn

1 tsp paprika

1 tsp chili flakes

1 tsp garlic powder

1 tbsp mayo

1 tbsp dijon mustard

Pecans

Directions:

  1. Bring veggie broth, rice, and salt to a boil then let simmer covered for about 10 minutes.
  2. Chop up tomato, scallion, lime, and rinse pinto beans
  3. Use half of the tomato, half of the scallion, and half the lime to create a salsa. Season with salt & pepper to taste.
  4. Saute the other half of tomato, scallion, and corn in the pan then add pinto peans and spices. Cook until heated.
  5. Add the cooked rice to this veggie pan and sprinkle with the other half of the lime. Mix thoroughly and remove from heat.
  6. Divide the rice & veggies evenly into bowls. Add salsa on top then pecans and finish off with dijon mustard & mayo mixed together and drizzled on top.

As you can see this bowl is so easy to make but jam packed with flavor. I seriously love to try out green chef recipes because they open your eyes to different ways to put food together! It really gives me the inspiration to create a healthy rice bowl like this!

If you liked this post, check out more recipes here ! Be sure to subscribe here to my newsletter so you never miss a post!

My Baked Oats Recipe!

If Tik Tok has taught me anything, it’s how to make a baked oats recipe to die for! Baked oats essentially is oatmeal that instead of cooking on the stove you blend the ingredients then bake. It turns into this delicious cake like breakfast that is so satisfying and delicious.

Baked oats is great because you can really customize it to your preferences. I’ve made it a few different ways but always go back to this simple recipe. This might seem super intimidating to make but with a few ingredients and a good blender you’ll have a great breakfast in no time!

Ingredients:

  • 1/2 c Oats
  • 1 Ripe Banana
  • 1/2 c Almond Milk
  • 1 tsp Baking Powder
  • Dash of Cinnamon
  • 1 tsp Vanilla
  • 1 tbsp Peanut Butter
  • Handful of vegan chocolate chips

Directions:

  1. Preheat oven to 400 degreees
  2. Add oats, almond milk, banana, baking powder, vanilla, peanut butter and cinnamon to a blender and blend thoroughly.
  3. Spray a mini baking safe pan and pour in mixture.
  4. Sprinkle chocolate chips on top and bake for 30-40 minutes depending on how you like it. (Sometimes I like a gooey center and others I want it completely baked)

Do you see how easy and healthy it is to have cake for breakfast? I’ve even seen some people take out their baked oats and drizzle a little almond milk on top to make it even more gooey.

This baked oats recipe is my go to on mornings I’m craving something sweet and have time to make it. I wish I could make this every morning but because it does take a bit it’s a once in awhile thing for me.

Be sure to subscribe to the blog below and check out more recipes like this here! You can follow me on Tik Tok here!