Coconut Truffles
/Coconut lovers will swoon over these decadent truffles. They come together quickly, don’t require any baking and are made without any refined sugars!
Read MoreCoconut lovers will swoon over these decadent truffles. They come together quickly, don’t require any baking and are made without any refined sugars!
Read MoreSimple ingredients, a rainbow of colors and a flavor filled feast that can be served as a main course meal! Easy prep while the couscous is cooking and you can have dinner for 4 in under 30 min. Top with toasted almonds or pistachios for that perfect crunch and Enjoy!
Read MoreA divine combination of perfectly savory roasted potatoes with sweet caramelized dates and garlic that will have you coming back for more! Quick, easy and delicious!
Read MoreSweet and delicious these easy snack balls have become a weekly go to recipe for Spring snacks on the go! Sure to satisfy even the most discriminating sweet tooth!
Read MoreThere is nothing like creating comfort food from simple, healthy plant based ingredients. This recipe was developed to nurture a Spring Cleanse we were on and is free from all known allergens. It’s a total winner!
Read MoreBuddha Bowls are such a wonderful way to combine hot and cold components for a hearty, healthy and delicious meal. The possibilities are endless from Thai Peanut to Buffalo Cauliflower Bowl these are just a few of my favorites playing with spices and flavors that are super satisfying!
Read MoreQuick, easy and adaptable with other fruits or fruit juices, these muffins are great for making ahead and freezing for breakfasts on the go!
Read MoreFilled with all the colors of Fall, this hearty Instant Pot soup will warm you up from the inside. Packed with protein and natural immune boosting garlic it makes a quick and easy meal for days!
Read MoreSure to be a family favorite, these low fat, low cal air fried fritters are easy to make and will help you use up some of that summer zucchini!
Read MoreTaco Tuesdays will never be the same with these plant based gems!
Read MorePlant based food at its best. Kale salad packs a nutrient dense punch of flavor and crunch with crispy chickpea croutons.
Read MoreComfort food steps it up a notch with these meatless balls, filled with tons of flavor they will NOT disapoint!
Read MoreQuick and easy, flavorful and nutrient dense, this is perfect way to begin any day!
Read MoreGreat way to use up the last of the summer veggies! Healthy, low cal and delicious!
Read MoreIngredients:
1 can black beans rinsed
1 can hominy rinsed
1 jar campfire salsa or your favorite salsa!
1/4 cup water
1tsp cumin
1/2 tsp chili powder
1/2 tsp salt
1/4 cup ground black pepper
4 cloves garlic minced
1 large onion diced
1 large red pepper diced
1/2 package of tempeh crumbled or any leftover tempeh that has been marinated or baked just chop it up
2 tbl cacao powder
1 tbl tomato paste
3 tbl water mixed with powder and paste
In a large saucepan, saute the onions, red pepper and garlic in olive oil until onion is transluscent. Add the cumin, pepper, salt and chili powder and mix until fragrant. Add the salsa, 1/4 cup water, hominy, black beans and crumbled tempeh. Cover and simmer 10-15 min until the mixture is well combined. In a small cup mix tomato paste, cacao powder and 3 tbl water until a sauce forms. Combine the sauce and the black bean mixture and simmer uncovered for a while longer, tasting to adjust salt or flavor as you wish.
**This chili is thick and delicious and can be served on its own with tortilla chips or scooped over brown rice or quinoa. Add avocado, raw onion, cilantro or lime juice too!
My husband has many amazing qualities but until now I would not have listed cooking among the reasons I married him. I always knew he was capable of making meals but his interest was never strong enough and he was always content being the ‘sous’ chef in the household. Recently we completed a Spring Detox program which we try to make an annual endeavor and this time we both felt particularly energized and unburdened by letting go of caffeine, sugar, and for my husband flesh foods and dairy. (Yes folks, the vegan girl married an omnivore! I never imagined he would ever be a vegan much less be COOKING vegan for ME!) One night last week I came home to this delicious pasta salad that he had concocted and we are happy to share it here with you!
** I find the Jovial brand brown rice pasta to be the best for cold salad options. Other brands tend to stiffen up when served cold.
This is a throw together, ready in an hour easy vegan chili. It was inspired by a recipe for pozole, my husband loves from the Thug Kitchen Cookbook (which is a household favorite). It makes a big pot so be ready for leftovers!
2 Tbl olive oil
1 medium onion diced
5 gloves garlic minced
4 cubanelle peppers (or 2 green or red peppers)
1 package tempeh
1 22oz can of crushed tomatoes
1 can black beans
1 can chick peas
1 can hominy
1 can corn (I know this is redundant because hominy is corn but it’s nice to have pops of yellow in the chili! )
1 tsp cumin
1 tsp chili powder
1 tsp salt
1/2 tsp black pepper
1/2 tsp smoked paprika
1/4 tsp cayenne
1/4 tsp chipotle
1 Tbl cocoa powder
1/4 tsp cinnamon
2 cups water
sliced avocado
shredded red cabbage
lime juice
cilantro
sliced radishes
slivered green onion
Saute onion and oil over medium heat until the onion begins to turn translucent. Add garlic and peppers and toss until fragrant. Add spices except cocoa and crumble tempeh and stir until well coated. Add beans, hominy, corn and crushed tomato, cocoa and water. Mix thoroughly and simmer on low heat for 20min-45min (if you have the time, let this simmer for longer, it only gets better with time.) If you like your chili more loose, add another cup of water. Serve warm with garnish of your choice.
Tempeh is a soybean product made by culturing and fermenting soybeans into a block form. It's high in protein, holds its shape and easily accepts marinades and can be fried, baked, roasted or crumbled into soups, sauces or stir fry. This is an easy way to prepare tempeh and pair it with pasta, stir fry, veggies or breakfast/brunch.
2 packages tempeh cut into 1/2 inch wide strips
3 Tbl Canola Oil
2 Tbl soy sauce
1/4 cup water
1 Tbl Siracha
2 Tbl Olive Oil
1 tsp Garlic Powder
1 tsp Onion Powder
1 tsp smoked paprika
1 tsp chili powder
1 tsp Oregano
1 tsp black pepper
1/2 tsp salt
Use a steaming basket to steam tempeh for 8-10 min. Steaming helps soften the tempeh so it can soak up the marinade. It also helps sweeten the tempeh.
While the tempeh is steaming, mix the marinade in a mason jar or small bowl and shake the jar or whisk in a bowl to mix. Once the tempeh has steamed, remove it from the steaming basket and set into a shallow dish and pour marinade over it. Make sure it's evenly coated. Let sit while you mix the seasoning.
Mix ingredients for the blackening seasoning in a shallow bowl and set aside. Prepare a non stick frying pan with 3 Tbl of canola oil and heat over medium heat. Dredge each strip of tempeh into the blackening seasoning and carefully lay them into the hot oil. Allow to cook 2-3 min and flip to brown each side.
Sandwiches
Stir Fry
With Rice or Pasta
With Roasted Veggies
1 ½ cups raw cashews soaked overnight
½ cup cannellini beans
1 ½ tsp garlic powder
4 Tbl Nutritional Yeast
1 tsp turmeric
½ tsp black salt
2 Tbl garbanzo bean flour
2 tbl unsweetened almond milk
¼ tsp celery seed
¼ cup diced onion
½ cup steamed and chopped broccoli
1 Tbl tofu bacon bits (optional)
1 package of frozen prepared pie crust
In a food processor blend: cashews, beans, garlic powder, yeast, flour, salt and turmeric until smooth.
Preheat oven to 375. Par-bake the crust for 10 min and set aside to cool. Saute onion, broccoli until onion is browned. Add celery seed, tofu bacon bits. In a large bowl combine cashew mixture and veggies with almond milk. Fill the mini crusts and bake for 35 min or until filling is firm and crust is golden brown.
*options: replace broccoli with roasted potatoes, spinach or any veggie of your choice!
What's better than comfort food in the Winter? When you're looking for a hearty and tasty easy one pot wonder, this yum yum will do the trick! Despite the fact that this dish clearly takes center stage at any meal, it's the 'right thing to do' to add veggies and a protein, so I served up a side of roasted brussell sprouts and marinated pan fried tempeh. Nom, nom nom!
1/2 lb gluten free pasta (i used shells but it works fine with any shape pasta)
6 Tbl melted Earth Balance Soy Free Buttery Spread
6 Tbl Gluten Free All Purpose Flour
2 Tbl Mustard Powder
Salt / Pepper to taste
1/3cup Nutritional Yeast
1 1/2 cups Daiya Cheddar Cheese Shreds
1 cup unsweetened almond milk
1/4 cup gluten free breadcrumbs
First get your water boiling for your pasta. Add a pinch of salt and a Tbl of olive oil and while you're waiting make your "cheese" sauce. (keep an eye on your water and toss in the pasta once it boils).
Preheat your oven to 350. On the stove top, over low heat, melt the butter in a saucepan and add flour and mustard powder. Whisk quickly and add almond milk continue to whisk until mixture begins to thicken. Add yeast and cheese and continue to whisk over low heat until the mixture is smooth, (do not boil as you will boil out the nutrients in the yeast!) add salt and pepper to taste. Remove from heat, cover and set aside until your pasta is cooked.
Drain your pasta and add it to the cheese sauce and stir to fully coat. Pour the mixture into a casserole, sprinkle with breadcrumbs and bake for approx 30 min or until the breadcrumbs are golden brown. Sprinkle with fresh parsley and serve!
Dine with love. Handmade pottery enhances meals whether you're cupping a lovely bowl of soup and dining alone or serving a beautiful platter of your best dish to a table of friends. The Vegan Potter crafts each piece with attention to detail and functionality. All ware is dishwasher, microwave and oven safe.
Get TWO FREE Video Tutorials by Subscribing to my list below!