Vegan Berry & Apple Crumble

Winter is the time of year for warm and cozy foods.

But that doesn’t mean they can’t be nutritious AND delicious!

So this week, we’re going with an Apple & Berry Crumble.

This is one of my favorite desserts ever! The stewed fruit brings so much flavor to the table, and the crunchy topping really brings it all together!

I hope you give this one a try! You won’t be disappointed!

Vegan Berry & Apple Crumble

Cook and Prep Time: 35 minutes

Serves: 8 servings

You Need
  • 5 cups Frozen Berries
  • 5-6 Apples, sliced thin
  • 1 tbsp. Cinnamon
  • 1 tbsp. Maple Syrup
  • Water, as needed
For the Crumble Topping
  • 2 cups Rolled Oats
  • ½ cup Oat Flour
  • 2 tbsp. Maple Syrup
  • 1 tbsp. Coconut Oil
  • ¾ cup Pumpkin Seeds

Garnish with coconut yogurt, fresh fruit, cinnamon, mint, or other favorite toppings.

DIRECTIONS

  1. Preheat your oven to 350˚F.
  2. Stew the fruit. To a pot set to medium heat.  Add the berries, maple syrup, and cinnamon.  Toss to combine, and stir until thawed and softened, about 10-15 minutes.  Add water as needed to avoid burning.  Remove the fruit from heat and allow it to cool before step 4.
  3. Meanwhile, make the crumble.  Add all the crumble ingredients to a large bowl, and toss to evenly combine and coat.
  4. To a deep baking tray, add the fruit.  Then, top evenly with the crumble topping.  Bake in the oven for 20-25 minutes, until the top is brown and crispy.
  5. Allow the crumble to cool before serving.  Garnish with your desired toppings.  Enjoy!

Carrot Smoked Salmon

I was shocked with how this came out!

What is possible with carrots never ceases to amaze me!

This carrot smoked salmon is great as a side, a filling for sushi, or as part of a delicous bowl!

Simply adding some nori and spices like paprika really bring this dish to life!

Hope you give this a try!

Carrot Smoked Salmon

Cook and Prep Time: 45 minutes (+30 minutes)

Serves: 4-5

You Need

  • 6 Carrots, ends removed
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

For the Marinade

  • 2 cups Water
  • 2 sheets Nori, chopped
  • 1 tbsp. Apple Cider Vinegar
  • 1 tbsp. Maple Syrup
  • 2 tbsp. Tamari
  • 1 tbsp. Smoked Paprika
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • Salt, to taste
  • Black Pepper, to taste

DIRECTIONS

  1. Preheat your oven to 400˚F, and line 1 baking tray.  Remove the ends from your carrots.
  2. Season your carrots with salt, pepper, and toss in olive oil. 
  3. Add the carrots to your baking tray, and roast for 30-40 minutes, until soft.
  4. Meanwhile make the marinade.  Add all ingredients to a large mixing bowl, and stir to combine.
  5. Once the carrots have finished, either julienne the carrots with a knife or peel them with a peeler.
  6. Then, add the carrots strips to your marinade.  Marinate them for at least 30 minutes.  (Optional: you can prepare this a day ahead of time, and refrigerate the carrots overnight in the marinade).
  7. Serve as you like.  Garnish with cilantro and scallion greens.

Oil-Free Marinara Sauce with Collard Greens & Chickpeas

Who doesn’t love pasta?!

There are so many different ways you can go here.

In terms of a quick weeknight dinner, this is something that is going to be very difficult to surpass!

Instead of adding spinach to your favorite pasta sauce, why not try collard greens?

Compared to spinach, it has a little more texture and is sturdier, so you will need a little more time to cook it down, but it is well worth the extra couple of minutes.

Plus when you add flavors like lemon juice, it can really stand out and pop!

Hope you give this a try!

Oil-Free Marinara Sauce with Collard Greens & Chickpeas

Serves 2-3

Cook and Prep Time: 30-40 minutes

You Need:

  • 1 large can Chickpeas, rinsed and drained
  • 1 bunch Collard Greens, stems removed, chopped
  • 2 Zucchini, cut in half, peeled into wide, flat strips
  • 1 large can Tomato Puree
  • 3-4 Shallots, halved, thinly chopped OR 1 White Onion, diced
  • 4 cloves Garlic, sliced
  • Vegetable Stock or Water, for sautéing
  • Salt, to taste
  • Black Pepper, to taste
  • Garlic Powder, to taste
  • 1 Lemon, juiced
  • Chopped Parsley, for garnish
  • Nutritional Yeast, for garnish
  • 16 oz. Brown Rice Pasta

DIRECTIONS

  1. Rinse and chop produce accordingly.
  2. Cook pasta according to package instructions
  3. Set a large pan or skillet to medium heat.  Once warm, add garlic and shallots, cooking until softened, 4-5 minutes, adding vegetable stock as needed. 
  4. Add the collard greens.  Cook for 1-2 minutes, or until wilted. 
  5. Add the chickpeas, and cook until warmed through, 1-2 minutes.
  6. Add the tomato puree.  Bring to a boil, then reduce the heat to a simmer.  Cook for about5 minutes, until desired thickness is reached.  Season with salt and pepper to taste.
  7. Add zucchini noodles to sauce, and stir to combine.  Cook for another 2-3 minutes.
  8. Divide evenly among serving plates.  Garnish with parsley and nutritional yeast. Enjoy!

BBQ Mushroom & Jackfruit “Pulled Pork” Tacos

Who doesn’t love tacos?

This is one of my favorite versions to date!

Admittedly, I’ve never been a huge fan of jackfruit, but I think when you pair it with some mushrooms, and combine them with a delicious homemade BBQ sauce, it is going to be very difficult to NOT have a crowd pleaser on your hands!

If you’re looking to impress, then look no further!

BBQ Mushroom & Jackfruit “Pulled Pork” Tacos

Cook and Prep Time: 35 minutes

Serves: 4 people

You Need

  • 1 20 oz. can Jackfruit
  • 6 oz. Maitake Mushrooms, chopped
  • 1 15 oz. Pinto Beans, rinsed and drained
  • 1 Yellow Onion, diced
  • 2-3 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • BBQ Sauce
  • Olive Oil or Vegetable Stock, for sautéing
BBQ Sauce
  • 1 Yellow Onion, diced
  • 2-3 cloves Garlic, minced
  • 1 ½ cup Tomato Puree
  • 2 tbsp. Maple Syrup
  • 2 tbsp. Apple Cider Vinegar
  • 1 ½ tbsp. Tamari
  • 1 tsp. Chili Powder
  • 1 tsp. Smoked Paprika
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • 1 tbsp. Balsamic Vinegar
  • 1 tsp Chili Flakes (optional)
  • Salt, to taste
  • Black pepper, to taste
  • ¾ cup Water

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Make the BBQ sauce.  Preheat a large pan or skillet to medium heat.  Once hot, add 1 tsp. olive oil.  Once hot, add the garlic and onion.  Cook for 4-5 minutes, until onion is translucent, stirring occasionally to avoid burning. 
  3. Add the remaining BBQ sauce ingredients and stir to combine.  Bring to a simmer, and then cook for 5-7 minutes, or until desired thickness is reached.  Season with salt and pepper as needed.
  4. Allow to stand and cool for about 10 minutes, and then transfer to a blender.  Pulse until smooth.
  5. Make the “pulled pork.”  Preheat a large pan or skillet to medium heat.  Once hot, add 1 tsp. olive oil.  Once hot, add the garlic and onion.  Cook for 4-5 minutes, until onion is translucent, stirring occasionally to avoid burning. 
  6. Add the jackfruit and mushrooms.  Sauté for 5-6 minutes, until mushrooms have released all of their liquid.  Stir frequently.
  7. Add the BBQ sauce to the pan.  Stir to combine, adding water as needed.  Stir to combine, and allow the jackfruit to simmer for 15-20 minutes, until flavors have combined and desired thickness is reached.
  8. Serve with slaw, refried beans, on toasted buns or sweet potato discs as sliders.  Enjoy!

Pineapple Fried Rice

Fried rice, but with a tropical twist!

If you’re looking for a meal you can put together quickly, but not have to sacrifice on flavor, this is it.

I love turning to a rice dish like this fairly often because of all the different flavors and textures you can bring together.

The pineapple here brings a sweetness and a brightness that simply cannot be replicated otherwise.

Plus, it has me thinking of much warmer places than here right now!

Hope you enjoy!

Pineapple Fried Rice

Cook and Prep Time: 30 Minutes

Serves: 3-4

You Need

  • 1 ½ cups Cooked Brown Rice
  • 3-4 cloves Garlic, minced
  • 1 Yellow Onion, diced
  • 1 bunch Scallions, chopped, whites & greens separated
  • 2 Carrots, chopped
  • 2 heads Baby Bok Choi, chopped, stems and leaves separated
  • 1 Bell Pepper, diced
  • 12 oz. Shelled Edamame
  • 2 cups Diced Pineapple
  • 2 tbsp. Tamari
  • 1 Lime, juiced
  • 1 tsp. Maple Syrup
  • 1 tsp. Sesame Oil
  • 1 tsp. Gochujang
  • Salt, to taste
  • Black Pepper, to taste
  • Sriracha, optional (for garnish)
  • Extra Virgin Olive Oil or Vegetable Stock, for sautéing
  • Cilantro, for garnish
  • Lime Wedges, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  In a small bowl, combine tamari, maple syrup, gochujang lime juice, and sesame oil.  Save scallion greens for garnish.
  2. Set a wok or large pan to medium-high heat.  Add 1 tsp. of olive oil or vegetable stock.  Once hot, add onion, and scallion whites.  Stir frequently, cooking for 2-3 minutes, until the onion has slightly softened.
  3. Add bell pepper, bok choi stems, and carrots.  Cook for 1-2 minutes, until slightly softened.
  4. Add garlic and cook for 1 minute more.  Then add edamame and cook until warmed through, 1-2 minutes.
  5. Add bok choi, and cook for 1 minute more.  Add tamari sauce and toss to combine.
  6. Add rice, and toss to combine until rice has warmed through, 1-2 minutes.
  7. Plate rice, and garnish with scallion greens and sriracha.  Enjoy!

Balsamic Roasted Carrots with Homemade Gremolata

If you really want to impress your family and friends this holiday season, check out these carrots for the holidays!

These carrots are roasted to pefrection, and then topped off with some delicious, sweet, and tangy balsamic vinegar.

While those are finishing off, make this delcious gremolata for some real pop!

Hope you enjoy!

Balsamic Roasted Carrots with Gremolata

Cook and Prep Time: 35 minutes

Serves: 4-6

You Need

  • 2-3 lbs. Carrots, ends trimmed
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Balsamic Vinegar
For the Gremolata:
  • 1 cup Parsley
  • 2-4 cloves Garlic, grated
  • 2 Lemons, grated
  • Salt, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat your oven to 400˚F.
  2. Roast the carrots.  Season the carrots with salt and pepper, and coat with 1 tsp. of olive oil.  Roast the carrots for 30-35 minutes.  Remove the carrots halfway, and add the balsamic vinegar, and toss to coat.
  3. Meanwhile, make the gremolata.  Chop the parsley finely, and combine that with grated garlic and lemon zest.  Season lightly with salt.
  4. When the carrots are done roasting, top them with the gremolata, and serve.  Enjoy!

WFPB No Oil Mayonnaise | Vegan Oil-Free Mayo | Dairy-Free No-Oil Mayo Recipe

I have to be honest, I was never a fan of regular mayo.

Something about the taste was a bit offputting to me as a kid.

So I avoided it… until I discovered chipotle mayo and sriracha mayo.

To this day, probably two of my favorite condiments.

Obviously, since the main ingredient for mayonnaise is eggs, we have to get a little bit creative.

So today, we’re covering a plant-based, oil-free mayo!

Hope you give this one a try!

Vegan Mayonnaise

Cook and Prep Time: 5

Serves: 1 ½ cups

You Need

  • 1/3 cup Cashews, soaked overnight
  • ½ tbsp. lemon juice
  • 2 tsp. Apple Cider Vinegar
  • 1 tsp. Dijon Mustard
  • 1 tsp. Tamari
  • ½ Medjool Date, pitted
  • ¼ tsp. Onion Powder
  • ½ cup Water
  • Salt, as needed

DIRECTIONS

  1. Rinse a prep the ingredients accordingly. 
  2. Add to a blender and pulse until smooth.

Tofu “Chicken Cheesesteak”

Sometimes, it’s fun to try new things.

I’ve seen vegan takes on the cheesesteak, many of which are made with meat substitutes.

So I figured “Why not give one a try with tofu?” And this is what the result was!

It doesn’t have to be complicated either, and it’s fun way to spice things up!

So if you’re looking to change things up every so often and treat yourself, this is a fun way to do it!

Tofu “Chicken Cheesesteak”

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 2 blocks Tofu, cut into ½ inch cubed pieces
  • 1 Yellow Onion, julienned
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, julienned
  • 4-5 cloves Garlic, thinly sliced
  • 8 oz. Mushrooms, chopped roughly
  • 1 tbsp. Olive Oil OR Vegetable Stock, for sautéing
  • 2 tbsp. Arrowroot Powder
  • 2 tbsp. Ground Cumin, divided into equal portions
  • 2 tbsp. Garlic Powder, divided into equal portions
  • 2 tbsp. Onion Powder, divided into equal portions
  • 2 tbsp. Smoked Paprika, divided into equal portions
  • 2x 1 tbsp. Tamari

Additional Sandwich Fixings:

  • Cashew Cheese Sauce
  • Fresh herbs
  • Hot Sauce

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Divide the spices equally into 2 separate bowls.
  2. Add the tofu to a bowl.  Add 1 portion of the spice mixture, 1 tbsp. tamari, and the arrowroot powder.  Toss to combine evenly.
  3. Cook the tofu.  Set a large skillet to medium heat.  Once hot, add the tofu.  Cook for 4-5 minutes, until the edges are crispy and warmed through.  Season to taste.  Then, remove the tofu from heat and return the pan for Step 4.
  4. Cook the vegetables.  Set a large skillet to medium heat.  Once hot, add the onions, peppers, and garlic.  Cook for 4-5 minutes, until onion is translucent.  Stir occasionally to avoid burning.   Then, add the mushrooms.  Cook for an additional 5-7 minutes, until the mushrooms have reduced in size and the water has evaporated.  Then, add the second portion of spices and tamari.  Toss to coat evenly, and cook for 2-3 additional minutes.  Season accordingly, if needed.
  5. Make the sandwiches.  Add the tofu, vegetables, and favorite toppings to a baguette.  Enjoy!

Demystifying Vegetable Stock | How to Make Vegetable Stock | The ULTIMATE Vegetable Stock Tutorial

I used to think making stock from scracth was some form of wizardry .

I had no idea where to start or what to do.

But it only took watching a few tutorials on YouTube itself to get a bit of confidence.

Once I began putting it into practice, a new world opened up!

Making stocks from scartch is a HUGE money saver, and you don’t have to worry about any additives or preservatives because you know exactly what you’re putting in your pot.

So today, we’re going over the basics. Enjoy!

Simple Veggie Stock

Cook and Prep Time:2-4 hours (this is completely time dependent- the more time allowed, the more nutrients can be extracted from the ingredients.

You Need:

  • Water (depends on size of pot used)
  • Vegetables (carrots, celery, onion, garlic, pepper, salt, tomatoes, scallions, leeks, mushrooms, and leftover stems or scraps)
  • Fresh herbs (thyme, rosemary, sage, parsley, cilantro, dill)
  • Salt, to taste (optional)
  • Pepper (ground or whole peppercorns)

DIRECTIONS

  1. Clean and rinse vegetables.  If they are whole, cut them into smaller pieces so they all can fit in the pot.
  2. Add all the ingredients to the pot.
  3. Fill that same pot until it is ¾ filled with water. 
  4. Bring the stock to boil, and then reduce the heat and allow the stock to simmer for 2-4 hours.
  5. Once done simmering, allow the stock to cool to room temperature. 
  6. Once cooled, scoop out the larger vegetable chunks with a slotted spoon and discard.
  7. Finally, strain the remaining liquid through a mesh strainer.
  8. If you plan on storing the stock in the freezer, be sure to leave 1-2 inches near the top of your container, as the stock will expand.  The stock can last up to 6 months in the freezer.

Sweet Chili Brussel Sprouts

These sprouts are great for this time of year!

If you’re looking for something sweet, spicy, and tangy, then look no further!

Simply put the sauce together as you roast your sprouts, and you’ll be wondering why you didn’t buy more veggies to roast in the first place!

Enjoy!

Sweet Chili Brussel Sprouts

Cook and Prep Time: 35 minutes

Serves: 6

You Need

  • 2 lbs. Brussels Sprouts, halved
  • 1 bunch Scallions, chopped, greens and whites separated
  • 3-5 cloves Garlic, minced
  • 1 ½ inch Ginger, grated
For the Sauce
  • 1 tbsp. Cornstarch + 1 tbsp. Water
  • 2 tbsp. Tamari
  • 1 tbsp. Sriracha
  • 1 tsp. Sesame Oil
  • 1 tbsp. Maple Syrup
  • 1 ½ tsp. Rice Wine Vinegar
  • 2-3 tbsp. Water

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.  Line 1 baking tray.
  2. Roast the sprouts.  Place the sprouts on your baking tray.  Season with salt and pepper, and toss to coat with 1 tsp. of olive oil.  Roast for 30 minutes, flipping halfway.
  3. Make the cornstarch slurry by combining cornstarch and water, and whisk to combine. Set this aside for later. 
  4. Make the sauce.  Combine the rest of the sauce ingredients, and whisk to combine. 
  5. Set a pan to medium heat.  Once hot, add scallion whites, ginger, and garlic.  Cook until fragrant and golden, 2-3 minutes.  Then, add the sauce and bring it to a simmer.  Once simmering, add the cornstarch slurry, and simmer until the sauce has thickened, 2-3 minutes more.
  6. Once thickened, add the sprouts, and toss to combine in the sauce.
  7. Garnish with scallion greens, cilantro, and sesame seeds.  Enjoy!