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…

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. Ingredients: 1 1/2 cups cooked quinoa, I recommend Bob’s Red Mill 2 tablespoons ground flax  + 6 tablespoons water 1-1 1/2 cups finely chopped…

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.)…

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…

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.  …

Lemon Tahini Dressing

This is my winter go-to dressing on piles of steamed veggies. A little fat, a little citrus zing, perfect. Ingredients juice from 2 fresh lemons 1/4 cup water 1 TBSP Braggs aminos or tamari 1TBSP rice vinegar or apple cider vinegar 1/4-1/2 cup tahini 1/8-1/4 cup olive oil Mix all ingredients in a bowl with…

KK Weiler’s Homemade Coconut Yogurt

This recipe come’s direct from the blog of Kate Weiler Sports Nutritionist. Kate shared with recipe on Twitter and I finally got around to making it. It was a fantastic addition to breakfast, as most non-dairy yogurts are full of gums, and thickeners and odd extras that I refrain from them. But yogurt is one…

Vanilla Cashew Cream

I was relieved to find out that cashews were no longer on my “potentially allergic to” list after some testing this year. As a vegan, that means cashew creams and cheeses and actually snacky cashews are all available! The cashew is a pretty versatile food and I’ve been blending up with tasty cream  as a…

Homemade flour tortillas

Homemade flour tortillas: Ingredients: 2 cups of white flour *GF substitute GF all purpose flour with 1 tsp xanthum gum But I will warn that I never really like the way they come out GF. Going to try different flours next! 1 1/2 tsp. baking powder 1 tsp. salt 2 tsp. vegetable oil 3/4 cup warm water…

Farrotto

This week’s Bob’s Red Mill Grain of Discovery is FARRO! Farro was a mainstay of the daily diet in ancient Rome. Some say farro is the original ancestor of all other wheat species—“the mother of all wheat.” In ancient Rome, farro was a staple food that provided the main source of nourishment for the Roman…

Savory Amaranth Fritters

This season I’m working on a recipe series using Bob’s Red Mill Grains of Discovery.  You can watch the video of Bob taking you around the World to take a peek at 9 of the most ancient grains. Each bag of Amaranth, Chia, Quinoa, Teff, Sorghum, Millet, Kamut and Farro has the history of the…