Red Lentil Chickpea Stew

For 2018, I’m exploring some hearty high protein meals such as this lentil and chickpea stew. I made this one with curry spices but it could be easily suited for your taste with a variety of options such as thyme and sage or tarragon. Recipe yields approx 10 servings (1 cup each) Ingredients: 2 cups…

Sugar Cookies (roll + cut)

This is my all time favorite cookie recipe for the holidays. It is directly from Vegan Cookies Invade Your Cookie Jar. Easy dough, roll, cut in any shape you like and decorate with icing, sprinkles or leave plain. Experiment with rolling the dough to various thickness for your preference. I prefer a pretty fat, soft…

Homemade Cashew Yogurt

Yogurt has been the one non-vegan food that I have missed. Plain, tangy, thick, creamy vegan yogurt has been hard to come by. Many have sugars added, thickeners, unnecessary ingredients and come in endless plastic containers. I decided to attempt my own yogurt after reading a few recipes and I’m super happy with the results…

Mint Chocolate Smoothie

Inspired by My Darling Vegan’s Raw Shamrock Shake recipe, this is my fave version of a minty, chocolatey treat! INGREDIENTS 2 ripe bananas, fresh or frozen 1 cup almond, cashew or rice milk, add more to thin 1 cup fresh spinach 1/2 tsp peppermint extract 1 TBSP cacao nibs INSTRUCTIONS In a blender, combine bananas,…

Quinoa, Kale + Sweet Potato Patties

This recipe has become a fast favorite. I often make quinoa bowls with the same ingredients and this is a tasty take on some favorite flavors. Recipe inspired by Oh She Glows. Makes approx 12 small cakes. Ingredients: 1 1/2 cups cooked quinoa, I recommend Bob’s Red Mill 2 tablespoons ground flax  + 6 tablespoons water…

Broccoli or Cauliflower Lentil Soup

This is a mildly spicy Indian-spiced soup, packed with hearty protein rich lentils (13g per 1/4 cup) and creamy broccoli or cauliflower. You can add more spice to make this a warming winter favorite. Recipe inspired by the Vegan Yum Yum cookbook. Ingredients:  3 Tbsp olive oil or coconut oil 2 tsp cumin seeds 2…

Curried Cauliflower Soup

Thanks to my yoga pal Ellen for sharing this inspiration! Thick, creamy, lightly spicy, perfect winter soup. makes 4-6 servings INGREDIENTS: • 1/3 cup raw cashews • 2 teaspoons extra-virgin olive oil • 1 medium onion, diced • 1 clove garlic, minced • 1 large head cauliflower, cut into 1 inch pieces • 1 (14oz.)…

Sriracha Aioli

Inspired by the Minimalist Baker, I’ve been making this sriracha aioli to put over my grilled + roasted veggies this summer. It’s sure to stay in the rotation this winter. Put all of the ingredients into a high speed blender and mix until smooth and creamy. If you don’t have a high speed blender, soak…

Rhubarb + Berry Crumble Bars

Inspired from the recipe author Minimalist Baker, I make some slight tweaks to this recipe and to make it my own. I definitely encourage you to check out the original recipe (and all of her amazing recipes + new cookbook!) Ingredients CRUST 1 cup gluten free rolled oats 1 cup raw almonds OR almond meal,…

Raw cucumber-avocado soup

Super quick and filling light summer soup made from some of my favorites. I kept this recipe simple, but you can spice it up as much as you wish.   Ingredients:  2 cucumbers, rinsed and chopped 1 avocado, shelled and diced 1 cup water (or veg broth or coconut milk) 1/4 tsp chile powder juice…

Blueberry + Lemon Zest Muffins

I’ve only made some teeny changes to this magical muffin recipe by My Darling Vegan for my own preferences for a slightly less sweet treat. Definitely check her site for more amazing recipes! One recipe makes 12 muffins. I doubled this recipe and filled the tins to the top for big fat bakery style muffins. Ingredients 1…

chickpea chick’n/tuna salad

Chickpeas can make a great replacement for chicken or tuna in this easy cold salad. Loaded with protein, chickpeas can offer 20grams of protein in 1/2cup serving! I can’t get enough of this as a topping for a green salad or a side or main dish for meals. Also makes a great sandwich filling.  …