No Bake Rock n' Rollerbars (Granola Bars
/These no bake granola bars are simple to make and adaptable to any nut butters or dried fruit combos. Fun to share with friends, bring on a picnic or take on the road!
Read MoreThese no bake granola bars are simple to make and adaptable to any nut butters or dried fruit combos. Fun to share with friends, bring on a picnic or take on the road!
Read MoreEasily adapted with any veggies and beans on hand, this soup is a delicious main course meal or trusty sidekick with side sandwich. Perfect windy day meal.
Read MoreRich, flavorful and hearty, this mild curry is sure to satisfy. It’s filled with protein, veggies and a touch of sweetness and pairs well with rice, quinoa or serve it just on it’s own!
Read MoreThere is nothing like veganizing traditional comfort food like this ‘plant based meat and cheese lasagna.’'.
Read MoreThese gems are perfect for all the coconut lovers in your life! They are great for Birthday parties but are also lovely as a breakfast option without the frosting of course!
Read MoreI can’t take the credit for this dish as it was developed by my husband Matt Dean! Take this dish to picnics, BBQ’s or pot lucks and we promise you’ll pull one over on the omnivores because the flavor is SPOT ON!
Read MoreI love making up new salad recipes or better yet, just laying out a bed of greens and dressing it with all kinds of goodness in the form of veggies and proteins. When I don’t have a plan for dinner I often look in the fridge and list off potential options and ask my husband “do you feel like spicy? Would you rather have tofu or tempeh? Brussels or Broccoli? Do you want a salad?” and his answers help me build my recipe idea knowing we have the ingredients. This salad is easily adaptable with different proteins or dressings, leave out the avocado if you want a less filling option.
Recipe makes 2 hearty servings of salad or 4 small side salad bowls
First things first! Get your Brussels Sprouts going! If you plan to roast in your oven preheat to 425. I prefer to use my air fryer for the brussels and I set it to the french fry setting. Slice the ends off each sprout and then slice in half. Add the sprouts to a sheet pan or your air fryer basket and spray with cooking oil or drizzle with olive oil and then sprinkle with kosher salt. Roast in the oven or air fryer flipping once after 15min and let them cook until you have singed and crispy exterior layers.
While your Brussels are roasting prepare your tofu. I prefer to use extra firm and vacum sealed tofu so there is very little water to squeeze out or cook out. If you can’t find this type of tofu the water packed style works fine as long as you get extra firm and press it between some kitchen towels to extract some of the moisture before you cook it. Slice the block in half and set half of it back in the fridge for another recipe. Slice the half you’re using into 1/4 thick slabs or you can go a bit thinner if you’re using the vacum sealed style which holds together much better and won’t crumble.
While your Tofu is being pressed or after you’ve set it aside. Mix up your blackening seasoning (the recipe above makes more than you will need so you will have it on hand for a few more recipes!) Once mixed place 4-6Tbl of the spice blend into a shallow bowl and coat both sides of each slice of tofu by pressing it down until the mix sticks to the surface. In a medium skillet heat 1 Tbl oil of your choice and place all the slices down into the pan. Cook on medium heat and flip them cooking both sides until the spices begin to singe or take on a golden brown color. Set the tofu aside to cool while you prepare the salad.
Prepare two medium sized bowls with a bed of romaine topped with onion, yellow pepper and radishes and sugar snap peas. Lay your sliced avocado in one quarter of the bowl and your brussels sprouts in one half and then slice your tofu into thin strips (it’s easier to slice when it’s cooled a bit) and lay the strips in the last quarter. Drizzle with dressing and enjoy!!!!
This is a quick, easy and hearty meal to prepare! Easily adapted with different beans or veggies and goes well on top of rice or other grains.
2 packages of Tempeh (8oz packages, I use Lightlife)
1 can black beans
1 can hominy
1 jar Salsa 16oz.(I use Culinary Tours Campfire Roasted Salsa Medium heat)
1 small onion diced
1 small yellow pepper diced
4 cloves garlic minced
1 tsp ground cumin
1 tsp chili powder
1/2 tsp salt
1/2 tsp black pepper
2 Tbl cocoa powder
1 cup water
2 TBL tomato paste
2 Tbl Hot Sauce (I use Cholula) * this is obviously an optional ingredient depending on your taste!
1 Tbl olive oil
In a large saucepan over medium heat, sautee the onion and pepper in the olive oil until the onion is translucent. Add the garlic and saute another minute or two and then crumble up the tempeh into small bits and stir well. Add cumin, chili powder, salt, pepper and mix until well combined. Add salsa, beans, hominy and water. Stir and cover for 10-15 min until most of the water has evaporated and the mixture has thickened a bit. Uncover and sprinkle with cocoa powder, tomato paste and hot sauce and stir to combine. Taste and add more salt or extra hot sauce to your hearts desire! Serve over rice or other grain and top with your favorite crunchy topping!
Topping Options:
Chopped Sugar Snap Peas (as shown in the pic)
Sliced fresh radishes
Shredded cabbage
Ever since I was little, I always loved to bake. My mom would let me help in the kitchen and taught me how to follow recipes but I often saw her adapt them and add her own twist. My Dad loves dessert (and I've got his sweet tooth) and the best part of baking was seeing my Dad enjoy the sweets. When I went vegan more than two decades ago, the first dessert recipe I adapted was good old fashioned chocolate chip cookies, my Dad's favorite. I've been baking this recipe for pot lucks, house warming parties and birthdays for years. It's tried and true and it will satisfy vegans AND omnivores alike!
2 cups all purpose flour (substitute for Bobs Red Mill Gluten Free Baking Flour)
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3/4 cup organic fine turbinado sugar
3/4 cup brown sugar
1/2 cup Earth Balance Buttery Spread
1 tsp vanilla
2 Egg Replacer Eggs (I use Ener-G Egg Replacer Powder)
1/4 - 1/2 cup vegan chocolate chips (I use Enjoy Life mini chips)
Preheat oven to 350 & Line a large baking sheet with Parchment paper.
Mix Flour, baking powder, baking soda and salt and set aside. In a large bowl or stand mixer mix brown sugar, white sugar and buttery spread until fluffy. Add vanilla and egg replacer eggs and mix until smooth. Gradually add and mix the flour mixture until thoroughly combined. Carefully mix in chocolate chips.
Use a scoop or a spoon to drop dough onto the parchment paper. Leave 1-2" in between each scoop and if you like thinner cookies, gently press each dough ball down. Bake 8-10 min. For softer style cookies take them out of the oven when bottoms are slightly brown but tops appear undercooked. For crispy cookies wait until tops appear slightly brown to remove.
Let cool on cookie racks and store in airtight container.
Yes it’s true, I’ve got a sweet tooth. This recipe emerged out of the want for all three things in it’s title, Pancakes, muffins and donuts. Essentially these yummies have the flavor of pancakes with the texture of muffins and the shape of donuts. I’m also always looking for how to incorporate a little protein and nutrients into my sweet tooth satisfaction which is why I chose to use a Paleo pancake mix. So there you have it, take it for what it’s worth, a strange but delicious concoction that my husband (also my taste tester) was pleased with and did not leave us with a sugar high!
1 cup flour
2 cups Bob’s Redmill Paleo pancake mix (this is a vegan and gluten free mix)
1/2 cup turbinado sugar (could be cut to 1/4 cup for you health freaks)
1 tsp baking soda
1 1/2 tsp baking powder
1/2 tsp salt
2 tsp Vietnamese cinnamon
1 tsp vanilla
1/4 cup vegetable oil
3 tsp egg replacer powder
1/2 cup almond milk unsweetened
1/2 cup natural applesauce unsweetened
Preheat oven to 350
Grease a donut baking pan. Mix all ingredients thoroughly and scoop into a zip lock bag. Snip corner off bag and squeeze mixture into donut cups.
Bake for 10-12 min or until golden brown
Drizzle with glaze, dust with powdered sugar or drizzle with maple syrup and serve warm
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.
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!
These cookies are super simple and perfect for dipping in your alternative milk of choice! Add or omit raisins/chocolate or any other add-in you prefer!
makes 24, 3" cookies
1/2 cup melted vegan butter (I use Earth Balance)
1/2 cup brown sugar
1/2 cup sugar
1/2 tsp salt
1 tsp Baking Powder
1/2 tsp cinnamon
1/4 tsp ground cloves
2 egg replacer eggs
1 tsp vanilla
3 cups whole oats
1 cup flour
1/4 cup mini vegan chocolate chips
1/2 cup organic raisins
Preheat the oven to 350. In a large bowl, cream butter and sugars. Once blended, add egg replacer and vanilla. In a separate bowl combine flour, cinnamon, cloves, salt, oats and baking powder. Add the dry mix to the wet and mix thoroughly. Add the chips and raisins and mix until well combined. Drop spoonfulls of dough mixture onto a cookie sheet and flatten a bit with the back side of a spoon.
Bake 10-15 min or until lightly browned on top. Cool on a rack and store in an airtight container (if they last that long!)
1 tetra pack of vegan broth (1 qt)
1 jar salsa of your choice (I used Newman's Own)
1 can hominy
1 can corn
1 small butternut squash, peeled, seeded and diced
6 cloves garlic crushed
1 large onion diced
1 can small red beans
1/2 cup chopped black olives
1 tsp cumin
1/2 tsp smoked paprika
1 tsp salt
1/2 tsp pepper
1/2 tsp chili powder
In a large soup pot, saute garlic, onion, squash and spices until onions begin to look transparent. Add all other ingredients and simmer uncovered until squash is tender.
Serve with corn chips and vegan cheese! I recommend aged cashew cheese from Three Girls Vegan Creamery in Guilford, CT. If you've not tried this amazing vegan cheese it's a must!
These are quick, easy and delicious for snacks or appetizers. Dip them in seasoned olive oil or hummus and enjoy!
3 Cups Fresh organic spinach
½ cup raw cashews
¾ cup almond meal flour
3 Tbl Olive Oil
1 tsp salt
1 egg replacer or flax egg
1 small chopped red onion
2 cloves garlic
1 cup oats
¼ tsp pepper
¼ tsp smoked paprika
Preheat the oven to 350 degrees and line a cookie sheet with parchment paper. Place all ingredients in a food processor and pulse until well combined. If the mixture is overly wet, add more oats and blend until smooth. Scoop tablespoon sized balls of the mixture onto the parchment paper. Bake for 15-20min or until bottoms have browned. Remove and let cool on a cookie rack, serve warm with hummus for dipping.
8-10 ripe tomatoes of your choice chopped and seeds removed
8 cloves of fresh garlic minced
1 cup chopped fresh basil leaves
1/4 tsp fresh ground black pepper
1/4 tsp salt
1 Tbl light brown sugar (this can be omitted depending on preference)
1/4 cup extra virgin olive oil (I prefer California Olive Ranch Brand)
In a large shallow saucepan heat half of the olive oil over medium heat and add the minced garlic. Saute until fragrant and then add chopped basil, stir for another minute and then add the tomatoes, the rest of the olive oil, salt and pepper. Turn the heat up to medium until bubbling, turn heat to low and simmer for 30-45min until tomatoes are cooked down and color deepens. Taste the sauce and add brown sugar if desired.
Cool and blend with emulsion blender or table top blender if you want smooth sauce! This sauce freezes well and is wonderful for lasagna, pasta, stuffed peppers and so much more!
This is a quick and easy recipe that is adaptable for any flavor profile (mexican, indian, italian etc) When you live with an omnivore who loves eggs for breakfast like I do, you want to make something just as easy and that involves similar ingredients so that you can both enjoy a lovely Sunday brunch together. This is a great way to use up leftover veggies too!
1 package extra firm tofu, drained
2 Tbl olive oil
1/4 cup diced red pepper
1/4 cup diced onion
1/4 cup finely chopped fresh spinach
1 tsp turmeric
1/2 tsp salt
pepper to taste
2 Tbl nutritional yeast
1/2 tsp garlic powder
1/4 tsp paprika
In a large frying pan heat the oil over medium heat. Crumble the tofu into the hot oil and sprinkle with turmeric, salt,pepper, nutritional yeast, garlic powder and paprika. Toss and cook until the tofu dries out and begins to brown. Push the tofu to one side of the frying pan and add the onions and red peppers to the other side and toss until the veggies heat through. Mix tofu and veggies together and toss in the spinach. When spinach turns bright green, turn off the heat and serve while hot.
* Make it Mexican: add 1/2 tsp ground cumin and 1 Tbl diced jalepeno
* Make it Indian: add 1/2 tsp curry powder and 1/4 tsp garam masala
* Make it Italian: add 1 Tbl of Herbs de Provence and 1/4 cup diced tomatos
Looking for the perfect dish to bring to a summer picnic, pot luck or backyard BBQ? This is IT! It's quick, easy, delicious and will be a hit with vegans and omnivores alike! Scoop it up with corn chips or enjoy it like a salad or side! It's great leftover on top of rice too!
It is easiest to make the dressing first and let it cool while you do the rest of the recipe.
For dressing, bring to a boil:
1 tsp. salt
½ tsp. pepper
1 Tbls. water
1/2 cup cider vinegar
1/4 cup oil
1/2 cup sugar or sugar substitute
Cool before pouring over beans/corn/veggie mixture below.
Combine in large bowl:
1 can black eyed peas (drained and rinsed)
1 can black beans (drained and rinsed)
1 small orange or red pepper chopped
1 cans of corn, drained
1 small red onion chopped
1 small green pepper chopped
1-2 Tablespoons chopped cilantro or parsley (optional)
1 jalepeno pepper chopped (optional)
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!
I love soup all year round but there is nothing like a homemade bowl of scrumptious hearty soup on a chilly Fall day. When I'm creating a new recipe it's usually in part due to having ingredients I need to use and this one included a home grown butternut squash my Dad grew this past summer that had been sitting on my counter for quite some time. (thankfully winter squash lasts forever!) I love to add fresh toppings to warm soup as well and this one is the perfect candidate so make sure to check out all the options in the ingredients list and let me know if you come up with your own ideas too!
2 Tbl olive oil
13 cloves garlic - 3 minced, 8 whole
3 carrots diced
1 sweet onion diced
1 red pepper diced
1 small butternut squash
2 cups french lentils (the small black ones, they are actually speckled but these are the best kind because they hold their shape and don't turn to mush!)
3 cups thinly chopped fresh spinach
1/4 tsp ground mustard
1/4 tsp ground sage
1/4 tsp paprika
1/2 tsp ground cumin
1/4 chipotle powder
3 Tbl *no chicken soup base bullion (or sub the water for veggie broth)
10 cups water* or veggie broth
1/2 tsp kosher salt
1/4 tsp fresh ground pepper
**Optional toppings: diced fresh avocado, sliced scallions, fresh squeezed lime, tortilla chips
First up, roasting the squash. Preheat the oven to 425. Slice the top and bottom of the squash off and then slice it long ways down the middle, remove the seeds and turn them face down onto a baking pan. Place 4 cloves of garlic in the well of each half of squash and add 1/2 cup of water to the pan. Roast the squash for 30 min. If a knife tip easily pierces the squash, it's ready, otherwise roast for an additional 10-15 min. Let cool and peel off the skin. Some will easily peel by hand, other parts are easily removed with a pairing knife. Diced into small pieces once peeled and set aside in a bowl
In a large soup pot saute the olive oil, garlic, onion, carrot and red pepper until onion begins to turn translucent. Add all the spices and stir well for 1-2min. Add the lentils, water and bullion (or veggie stock if substituting). Bring to a boil and add squash. Simmer for 30 min or until lentils are cooked through. Add fresh chopped spinach and simmer another 5-10min.
Serve hot with toppings of your choice or a side of fresh baked bread!
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.
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