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Vegetarian Taco Dip

12/28/2019

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Vegetarian Taco Dip

The holidays are upon us and there are many parties, events and gigs to attend and prepare for.  I was asked to bring an appetizer for our Christmas day gathering and I had very little time to prepare.  I was craving something with Mexican flavors so I decided to create a taco dip with the items I had in my pantry and freezer. I ended up using mostly Trader Joe products such as their Vegan refried Beans and my absolute favorites, Pepita Salsa and their Frozen Mexican style roasted corn! We enjoyed the dip with Trader Joe’s Corn Dippers chips!  It was a huge success and I thought I should share it as an easy Make Ahead for your next holiday gathering! Enjoy!!


Ingredients

1 can of vegetarian refried beans
1 bag of TJ’s Mexican Style Roasted Corn cooked to package directions (optional)
½ jar of TJ’s Pepita Salsa or any salsa of your choice
1 ½ cups of shredded sharp cheddar cheese

Optional toppings 
Chopped green onions
Unsweetened Greek Yogurt or Sour Cream


Directions to Make Ahead -

  1. Evenly spread the refried beans on the bottom of a pie dish or 8x8 dish. 
  2. Add the cooked Mexican Roasted Corn on top of the beans in an even layer
  3. Add the salsa on top of the roasted corn in an even layer
  4. Add shredded cheddar cheese as your top layer. 
  5. Cover and store in the fridge for up to 2 days. 
  6. When ready to heat, preheat oven to 350 and cook until the cheese is melted and bubbly. 
  7. Top with chopped green onions and/or Greek yogurt and enjoy with tortillas or Trader Joe’s Corn dippers chips! 

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Sweet potato Casserole Oatmeal

12/20/2019

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Growing up, I used to hate Thanksgiving foods. I really disliked the taste of turkey (probably a predictor to my vegetarian future), and didn’t care for stuffing and all that jazz.  I would basically eat a plate full of mashed potatoes and bread. A few years ago, I was asked to make a dish for my boyfriend’s Thanksgiving celebration. My now husband’s aunt, known as Auntie, requested Sweet Potato Casserole.  I have to admit, I wasn’t that excited, because all I could recall about sweet potatoes was a sugary marshmallow mush. I happened upon an AMAZING recipe for Sweet Potato Casserole from Oh She Glows, and it became my FAVORITE Thanksgiving food and I’ve made it every Thanksgiving since! As I was brainstorming creative breakfast make ahead recipes I thought, why not try to recreate that dish for breakfast?  I combined creamy and perfectly spiced mashed sweet potatoes with steel cut oatmeal and topped it all with roasted pecans! It was a true recipe WIN! If you like the flavors of Sweet Potato Casserole, you’ll be sure to love this recipe!! 

Ingredients (makes 4-5 servings)

1 large or 2 small sweet potatoes diced in 1 inch cubes
1 cup of steel cut oats
4 cups of almond or oat milk
1 cup of chopped pecans
2 T butter
½ tsp vanilla
1 -2 T maple syrup (I used 2)
½ tsp cinnamon
Dash of nutmeg 

Directions

  1. Add diced sweet potatoes in a large pot and cover with water. Boil for 15-20 minutes or until soft.  
  2. While sweet potatoes are cooking, preheat oven to 350.  
  3. Add the steel cut oats along with the 4 cups of non dairy milk in a pot and bring to a boil. Reduce to a simmer and cook for another 20-25 minutes stirring occasionally so the oats do not stick to the bottom of the pan. 
  4. Roast the chopped pecans in the oven, on a baking sheet until fragrant, about 8-10 minutes. 
  5. Drain the sweet potatoes and return to the pot to mash along with the butter, vanilla, maple syrup, cinnamon and nutmeg. 
  6. Once oats are finished cooking, combine the sweet potato mash with the oatmeal and top with roasted pecans! Makes 5-6 delish Make Ahead bowls!! 



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Pumpkin Protein Pancakes (gluten free)

12/14/2019

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Pumpkin Protein Pancakes

My most favorite recipe for pancakes is actually one of the healthiest versions I have ever come across. These Peanut butter Protein Pancakes from Minimalist Baker have been our go-to ever since I first found the recipe about a year ago.  However, when I made them for my family, my sister said she did not like the peanut butter taste.  That got me thinking about possible modifications to this recipe. Today I found a solution that we loved, I adapted this recipe to eliminate the nut butter and added … you guessed it, PUMPKIN! :-)  Hey, it’s still fall so I’m allowed to eat as much pumpkin as possible right? These still contain protein from the ground up oat flour and the added egg! They are also gluten free, and CAN be made vegan if you prefer.   These pancakes last 3 days in the fridge, and are great reheated for your Make ahead of Monday needs!

Ingredients

½ cup of almond milk
½ tsp apple cider vinegar
1 egg whisked (or one flax egg if making vegan) 
1 Tbsp maple syrup
½ tsp vanilla extract
1 Tbsp pumpkin puree
1 Tbsp coconut oil or other vegetable oil
½ tsp baking soda
1 tsp baking powder
¾ cup of oat flour (to make your own, add rolled oats to a blender and blend on high until flour forms) 
1 tsp pumpkin pie spice
¼ tsp cinnamon

Directions (makes 6 pancakes)  

  1. Combine the almond milk and apple cider vinegar, stir and let sit until the mixture curdles a bit (about 3 minutes).
  2. Combine the whisked egg, maple syrup, vanilla extract, pumpkin puree, coconut oil and milk/vinegar mixture in a large bowl and gently whisk to combine.
  3. Add the baking soda, baking powder, oat flour, pumpkin pie spice and cinnamon to the bowl and stir until combined. 
  4. Let your batter sit for five minutes while you heat your skillet on medium. 
  5. Grease your skillet with butter or coconut oil (if vegan), and pour ¼ cup of batter onto the pan. If the batter gets too thick, add a tablespoon of almond milk. 
  6. When bubbles appear and the edges are set, gently flip your pancakes. Cook for 1-2 minutes more and then plate! 
  7. If Making Ahead of Monday, let the pancakes cool before putting them into bags and placing them into the fridge. 

Recipe inspired and adapted from Minimalist baker
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Make Ahead Vegetarian Breakfast Casserole

12/6/2019

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This recipe is not only perfect for a Make Ahead but also for the holidays! It’s easy to assemble and adaptable and can be made ahead two ways (see recipe for details).  I used my favorite combinations of veggies but feel free to be creative! I was excited when I found soy free veggie by Hilary’s sausage to add some extra flavor to this vegetarian casserole.  I hope you enjoy!!

Ingredients

  • 2 cups of frozen hashbrowns 
  • Dash of salt and pepper
  • ½ of a green pepper diced
  • 1 cup of diced baby portabella mushrooms
  • ½ of a small yellow onion diced 
  • 1 meatless breakfast sausage patty (optional) cooked according to package directions and broken into little pieces (I used soy free Hilarys spicy veggie sausage)
  • 6 eggs 
  • 2-3 Tablespoons of non dairy milk (I used unsweetened Almond)
  • ¼ teaspoon of salt 
  • ⅛ teaspoon of pepper
  • ½ cup of shredded extra sharp white cheddar cheese​
Directions

1. Grease an 8x8 oven safe casserole dish with oil and set aside. 
​2. Melt some butter or oil in a frying pan and line the pan with your hashbrowns. Season them with a dash of salt and pepper and let them get slightly brown before adding them to your 8x8 casserole dish. Wipe your frying pan of any residue.
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3. Preheat your oven to 350 degrees.
4. Add and heat a bit of oil to your frying pan then add and lightly saute the diced green peppers, baby portabella, and green onions for 1-2 minutes. Season with a dash of salt and pepper and then add to your casserole dish on top of the hashbrowns.
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5. Add your cooked and crumbled veggie sausage to your casserole dish.
6. Crack 6 eggs in a clean bowl along with the milk and ¼ teaspoon of salt and ⅛ teaspoon of pepper and whisk. 

7. Add the whisked eggs to your casserole dish. 
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8. Sprinkle the extra sharp white cheddar cheese on top

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9. Bake in the oven for 25-30 minutes or until the eggs are set. 

This casserole will last in the fridge for 4 days OR can be assembled and baked the next morning. 
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Make ahead Breakfast Bowls

12/1/2019

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I have to admit, I am not always organized and on top of my goals.  I particularly have trouble on those weekends that are packed with gigs, and family events.  This is my go-to recipe for those weekends!  The key ingredient is the amazing Roasted Potatoes with Peppers and Onions from Trader Joes. I couldn't believe how flavorful they were on their own, and when added with all of the other ingredients in this recipe, they shine! I recently started adding a dollop of Trader Joes Pepita Salsa to top the dish! This is completely optional, and of course you can add your own favorite salsa as well. I hope you enjoy! 

Ingredients (makes four bowls)


12 ounces of Trader Joe’s Roasted Potatoes with pepper and onions
5-6 eggs 
½ cup of shredded white sharp cheddar cheese divided
4 tablespoons of Trader Joe’s Pepita salsa (or any salsa) divided 
Salt & Pepper to taste

Directions 

  1. In a frying pan warm the Roasted Potatoes until heated thoroughly 
  2. Divide the Roasted Potatoes evenly into your four bowls 
  3. Wipe the pan clean, add a bit of oil or butter to your pan and scramble your six eggs adding salt and pepper to taste
  4. Divide the eggs into the four bowls to top the roasted potatoes
  5. Sprinkle the top of each bowl with shredded white cheddar 
  6. Add a tablespoon of salsa to each bowl
  7. If making ahead, let it cool before covering and placing in the fridge. 
  8. Reheat in the morning in the microwave for about 45 seconds.
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    Author

    I am a music teacher, professional musician and a vegetarian. I created this site with the mission to share recipes that make life a little more organized, and enjoyable!  ​

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