Almond Pulp Crackers

After making almond milk, I had about 2 cups of pulp leftover, so I began looking for some tasty and healthy recipes to make. I came across some ideas for crackers and I’m pretty pleased with the results. Makes 20-30 small crackers Ingredients:  1 Cup fresh wet almond pulp 1 Tablespoon ground flax meal +…

Homemade Almond Milk + Creamer

This recipe is directly from The Homemade Vegan Pantry book. This was my first attempt making almond milk and it was easier than I thought and has a smooth, slightly nutty flavor. I purchased this nut milk bag and it worked great. Makes 6 cups of almond milk (and 2 cups of leftover pulp) Ingredients:…

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! Makes 2 servings INGREDIENTS 2 ripe bananas, fresh or frozen 1 cup almond, cashew or rice milk, add more to thin or use water 1 cup fresh spinach 1/2 tsp peppermint extract 1 TBSP cacao nibs…

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…

Curried Broccoli 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. Makes 4-6 servings Ingredients:  1 teaspoon olive oil or coconut oil *optional, use…

Curried Cauliflower Cashew 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 *optional • 1 medium onion, diced • 1 clove garlic, minced • 1 large head cauliflower, cut into 1 inch pieces • 1…

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…