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Filtering by Category: Main

Veggie Lover Chili

Hannah Fleming

Veggie Lover Vegan Chili

When it comes to chili I’m very indecisive with what veggies I want to use, so I end up using all of my favorites (or whatever is in the fridge)! I modified a recipe I found on one of my favorite sites, and got to chopping.


1 Zucchini
1 Yellow Squash
2 diced celery stalks
½ chopped onion
2 cups vegetable broth
1 can Sweet Corn drained and rinsed
1 can Kidney Beans drained and rinsed
1 can Blacked Beans drained and rinsed
2 cubed potatoes (I used 1 sweet, 1 yukon)
3 tablespoons Chili powder
1 tablespoon Cumin
2 tablespoons Paprika


 Total Prep Time: 20 Minutes

1.     Prep veggies:
      a. Cube: zucchini, squash and potatoes Slice, dice and chop all veggies. Rinse and drain beans and corn.
      b. Chop: onion.
      c. Drain and rinse: beans and corn
2.     Sautee onions in oil or water. I sautéed them right in the bottom of my 20 Qt pot.
3.     Once onions are sautéed, add in seasonings and stir thoroughly.
4.     Add in veggie broth, squash, zucchini, celery and potatoes.
5.     Cover and let simmer until the potatoes are softened, stirring occasionally.

Serve with your favorite tortilla chips or corn bread.

Some  other great additions: tomatoes, kale, spinach, fake meat, and topped with avocado or vegan cheese.

Let me know if you try it out, or have any suggestions for your favorite chili!

BBQ Chickpea Wrap

Hannah Fleming

BBQ Chickpea Wrap

After saving a large quantity of chickpeas from being thrown away during my brother's recent move, i've been looking for awesome new recipes. After attempting some oven roasted chickpeas that didn't turn out quit crispy enough, I went for something even simpler, a wrap. This recipe takes 10 minutes, and as little as 4 ingredients!

- 1 can drained chickpeas
- Your favorite BBQ Sauce
- Lettuce
- Tortilla

Additional Topping Ideas:
- Carrots
- Onions
- Hummus
1. Heat up 1/3 cup BBQ sauce and 1/4 cup water in sauce pan
2. Add in 1 can of drained chickpeas and let simmer. Add BBQ sauce to taste.
3. Load up wrap as desired and enjoy!

Ezekiel wraps are very crumbly, next time I will not be using them.

Ezekiel wraps are very crumbly, next time I will not be using them.

BUT, turned out delicious!

BUT, turned out delicious!

Zucchini Noodle Veggie Tacos

Hannah Fleming

My mom just sent me my Microplane Spiral Cutter, and I couldn't wait to try it out!

These tacos are quick, easy and delicious. They take less than 10 minutes to throw together, and are a perfect weeknight meal. The zucchini was a great addition to my standard veggie tacos, and added extra crunch and nutrients.

Prep Time: 10 Minutes | Serves: 1


  • 1/2 medium spiralized zucchini
  • 1 Cup shredded romaine
  • 1/4 cup black beans
  • 1/4 cup corn
  • 1/4 avocado
  • 1/2 lime
  • Onion to taste
  • 2 warmed taco shells




I start with the heavy beans and corn, layer on the romaine and zucchini, and top with avocado and some freshly squeezed limes.

Great served alone, with rice, or after a not-so-healthy appetizer of chips and salsa (my personal favorite).


Camp Meal 2: Veggie Burrito Bowls

Hannah Fleming

Taking the time to cook a meal over the fire while camping is great, but sometimes it's nice to try some pre-packaged meals. When camping without access to a dump station, water, or any kind of washroom, pre-packaged is the way to go. 

For dinner we picked up the AlpineAire Foods Veggie Burrito Bowl and Mountain House Roasted Vegetable Blend from REI. The Veggie Burrito Bowl only contained rice, beans and corn, so the added vegetables was necessary. You could also easily add onto this meal with a bed of romaine, salsa, or tortilla chips!

All you need to cook this is: water, a heat source (single burner in our case) and a pot. After added the boiling water to each packet, stirring, and leaving for a few minutes, we had a satisfying meal that served three.

DIY Eazzy-Peazzy Pizza

Hannah Fleming

Pizza gets a stigma for being extremely unhealthy, that you have to give up when going plant based, but you don't!  DIY pizza is something you can whip up quickly after work, or invite some friends over and make a night of it!

Base Ingredients:
- Tortilla flats
- Tomato sauce
- ANY topping you want

Topping Ideas: onion, broccoli, spinach, carrots, beans, avocado, mushroom, tomatoes
-cheese (vegan or dairy)
-meat or meat substitute

1. Preheat oven to 375
2. Top pizza and place on cookie sheet (don't use aluminum foil as shown in the picture!)
3. Bake 10-12 minutes until crust is golden or cheese is melty
4. ENJOY! 


Green Smoothie Bowl

Hannah Fleming

This perfect green smoothie bowl is packed full of nutrients, without tasting like you're drinking a handful of spinach!

Layer in blender:
- 2 cups spinach
- 8 oz. Coconut Water
-1 cup fresh papaya
- 1/2 cup fresh pineapple
-1 frozen banana

Top with my 'Must Make Muesli' and Enjoy!!



Camp Meal 1: LAZY Grilled Veggies

Hannah Fleming


Frozen mixed vegetables are a game changer when it comes to preparing dinner quick and easy, with the least amount of dirty dishes. Regardless of what type of camp gear you have, veggies are easy to make, provide nutrients needed to refuel your body, and can be used as either the main dish or a side. We had this plant based meal after black bean soup, and were completely satisfied!

- Frozen mixed vegetables (I used Asian Stir-Fry)
-Two cubed sweet potatoes
-Seasoning of choice

  1. Separately wrap cubed sweet potatoes and mixed vegetables in aluminum foil. Using a metal bowl covered with aluminum foil works as well. 
  2. Place sweet potatoes on rack over fire. If your fire doesn't have a rack, you can place them in the coals. 
  3. After 20 minutes add mixed vegetables to fire.
  4. If you have a burner: Remove sweet potatoes and vegetables from fire, add seasoning of choice, and finish sautéing on a skillet over the burner.
    If you do not have a burner: Remove sweet potatoes and vegetables from fire, add seasoning of choice, and return to fire until finished cooking.


Five Ingredient Fiesta Bowl

Hannah Fleming

This 'Fiesta' mix can be used as a quick dip, or works great on a bed of lettuce.
Ingredient List:
15 Oz. Can of Black Beans
15 Oz. Can Corn
1/4 Cup Chopped Onion of choice
1/3 Cup Diced Tomatoes of choice
Cayenne Pepper

Step 1:
Rinse black beans and corn.
Chop onions and tomatoes.

Step 2:
Mix ingredients together.
Add cayenne pepper to taste.