Plant-Based Palak Paneer | Dairy-Free Palak Paneer | EASY VEGAN Palak Paneer Recipe

**Plant-Based Palak Paneer | Dairy-Free Palak Paneer | EASY VEGAN Palak Paneer Recipe**

If you’re looking to sneak some greens in, try this recipe!

This palak paneer is LOADED with flavor!

I’ve talk about spinach in another video, but I think this just might be my favorite way to use it!

Obviously to make this dairy-free, we need a paneer substitute, and this is where tofu comes into play!

I prefer a baked tofu for the texture (you can check the blog for a separate post on that).

But this is delicious, warm, and comforting.

What more can you ask for at this time of year?!

Full video and written recipe below!

Tofu Palak Paneer

Cook and Prep Time: 40 minutes

Serves: 4

You Need

  • Crispy Baked Miso Tofu (Recipe Below)

For the Spinach Sauce:

  • 10 oz. Baby Spinach 
  • ½ cup Soaked Cashews (ideally overnight.  You can boil these in 15-20 minutes to soften if needed)
  • 1 1/4 cups water
  • 1 tsp. Salt

For the Masala:

  • 1 cup Brown Rice, cooked
  • Spinach Sauce (above)
  • 4-5 cloves Garlic, minced
  • 1 White Onion, diced
  • 1 in. Fresh Ginger, minced
  • 2 small Tomatoes, diced
  • 1 tbsp. Garam Masala
  • ½ tsp. Cumin Seeds
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp. Olive Oil
  • 1 tsp. Turmeric
  • Chopped Cilantro, for garnish


  1. Rinse and chop the produce accordingly.  Preheat your oven for the tofu (see below).  Bring 1 pot of water to a boil. 
  2. One the oven is hot, begin baking the tofu (see below).
  3. Make the spinach sauce.  Blanche the spinach quickly in the boiling water, 1-2 minutes, or until wilted.  Then, add the spinach, cashews, water, and salt to a blender.  Blend until smooth.
  4. Set a large skillet to medium-heat.  Once hot, add cumin seeds. Toast until they begin to brown slightly, 30-60 seconds.  Then, add garlic, ginger and onion.  Cook until onion is translucent, 4-5 minutes. 
  5. Add spices (garam masala, turmeric).  Cook until fragrant, stirring occasionally to avoid burning, about 1 minute.  
  6. Add the spinach sauce, and toss to combine.  Fold in the tofu to combine (or add on top at the end to keep them crispier).
  7. Serve with brown rice, and garnish with cilantro leaves and/or lime wedge. Enjoy!

Crispy Baked Miso Tofu

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 2 blocks Firm or Extra-Firm Tofu, cut into ½ inch blocks
  • 2 tbsp. Arrowroot Powder
  • 1 tbsp. Olive Oil
  • 1 tsp. salt
  • 2 tbsp. White or Yellow Miso Paste
  • 2 Lemons, juiced


  1. Press the tofu by wrapping the blocks in paper towels or a clean dish towel. Place a plate or pan on top of the wrapped tofu, and put something heavy (such as a cast iron pan) on top of that. Let the tofu press for about 30 minutes.  Preheat oven to 400˚F.  Line 1 baking tray.
  2. Slice the tofu accordingly.  In a bowl, add the tofu, oil, salt, arrowroot powder.  Toss to combine, taking care to not break the tofu.  Whisk together the miso paste and lemon juice.  Season accordingly with salt and pepper.
  3. Place tofu on the baking tray, and bake for 20 minutes.  Then, remove the tofu, add the sauce, and stir to combine.  Bake for 10 minutes more.
  4. Serve as desired.  Enjoy!

Bok Choy and Adzuki Bean Stir-Fry

Dinner ready in 15 minutes?

And only in one skillet?

Sign me up for that!

This one is highlighted by adzuki beans, the smaller cousin in the legume family.

Adzuki beans are packed with protein, fiber, and potassium! In fact, these beans (and most legumes for that matter) have more potassium than the famed banana!

So if you’re looking to bump up the potassium intakes, beans and legumes are the way to go!


Bok Choy and Adzuki Bean Stir-Fry

Cook and Prep Time: 20 minutes

Serves: 3-4

You Need

  • 1 cup Brown Rice, Cooked
  • 1 15 oz. can Adzuki Beans, rinsed and drained
  • 1 Red Onion, cut into half-moons
  • 1 bunch Bok Choy, chopped, stems and leaves separated.
  • 1 bunch Scallions, thinly sliced, whites and greens separated
  • 1 Red Bell Pepper, sliced
  • 4-5 cloves Garlic, minced

For the Sauce

  • 3 tbsp. Tamari
  • 1 tbsp. Maple Syrup
  • 1 Lime, juiced
  • 1 tsp. Sesame Oil (optional)
  • 1-inch piece Ginger, grated
  • 3 tbsp. Chopped Scallions
  • Cilantro, for garnish
  • Cashews, for garnich
  • Scallion Greens, for garnish
  • 1 tsp. Olive Oil or Vegetable Stock, for sautéing


  1. Rinse and chop the produce accordingly. 
  2. Make the sauce.  Whisk together all the ingredients and set aside.
  3. Set a skillet or wok to medium high heat.  Once hot add oil or vegetable stock.  Then, add onion, scallion whites, bok choy stems, and red peppers.  Sauté until slightly softened, 3-4 minutes.  Then, add garlic, and sauté for 1 minute more.
  4. Add ½ of the sauce and toss to coat.  Cook for 1 additional minute.
  5. Add the adzuki beans and the rest of the sauce.  Cook for 1-2 minutes, until warmed through.
  6. Distribute the rice in serving bowls.  Top with stir-fry, and garnish with cilantro, cashews, sesame seeds, and scallions.  Enjoy!

Roasted Chipotle Pepper-Lime Chickpeas | Chickpeas | Spicy Chickpea Recipe

Chickpeas are one of my favorites! Definitely a go-to during the week.

Incredibly versatile and tasty, as well as a great source of fiber and plant-based protein.

From falafel, to hummus, to flour, to simply roasted, the list goes on.

My favorite chickpea recipe is actually quite simple.

Roasted with some spices, and served with a variety of other veggies.

I prefer them on the spicier side, so I bring some ground chipotle pepper to bring the spicy, smoky kick!

Then toss in some fresh parsley for some brightness and you have chickpeas you have have on their own, on top of salads, or as a snack! The choice is yours!

Roasted Chipotle Pepper-Lime Chickpeas

Serves 2-3

Cook and Prep Time: 30 minutes

You Need:

  • 1 29 oz. can Chickpeas, rinsed and drained
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Pepper, to taste
  • 1 Lime, juiced
  • 2 tbsp. Ground Chipotle Pepper
  • 1 tbsp. Garlic Powder


  1. Rinse and drain the chickpeas.  Heat an oven to 400°F.  Juice the lime.
  2. On a baking tray, add chickpeas and spices.  Sprinkle olive oil and lime juice all over and mix well with hands. 
  3. Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through. 
  4. Place in a bowl for serving.  Garnish with fresh parsley.  Enjoy!

Spicy Salsa Verde | Plant-Based Salsa Verde | Grilled Tomatillo Salsa

Years ago, the first time I had a green salsa, my mind was blown for two reasons.

  1. ) I had no idea salsa could be green.
  2. ) I did not know what tomatillos even were!

These little green cousins of tomatoes are incredibly delicious, and in my opinion make a better salsa in many cases!

Take it up a level by grilling these tomatillos to enhance the flavor.

And really, the rest of your flavors are your standard salsa ingredients. And feel free to add as much heat as you’d like!

Serve it up with some homemade chips and you will have a crowd pleaser for any get together!

Tomatillo Salsa

Cook and Prep Time: 5 minutes

Serves: 6-8 people

You Need

  • 5­-6 Tomatillos, halved
  • 1 Green Bell Pepper, diced
  • 1 clove Garlic,
  • ½ Red Onion, chopped
  • 1 Lime, juiced
  • ¼ cup Cilantro
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Chili Flakes or Chili Powder (optional)


  1. Rinse and chop the produce accordingly.
  2. (Optional) Set a pan (ideally a grill pan) to medium heat.  Add 1 tsp. olive oil.  Once hot, add the tomatillos face-down.  Cook until caramelized slightly, 2-4 minutes, depending on size.  Then, remove them from heat.
  3. Place all ingredients in a food processor.  Pulse until smooth.
  4. Enjoy!

Chocolate Chip Banana Bread

Honestly, when isn’t it time for banana bread?!

Slowly, but surely, I’m making my way into the realm of baking.

It is definitely not a strong suit of mine, but part of the journey is expanding and learning new things.

Since I’ve started cooking, baking has easily been my weakest area.

Honestly, it probably will be for quite some time.

But that is not an excuse to give up and not learn.

So we’ll start with this banana bread!


Chocolate Chip Banana Bread

Cook and Prep Time: 45 minutes

Serves: 8 slices

You Need

  • 5 Ripe Bananas, roughly chopped
  • 1 cup Oat Flour
  • 1 cup Almond Milk (or other plant-based milk)
  • ½ cup Bittersweet Cacao nibs
  • 1 tbsp. Baking Soda
  • ½ cup Rolled Oats
  • 3 tbsp. Chia Seeds
  • 1 tbsp. Coconut Nectar or Coconut Sugar or Maple Syrup (optional, depending on sweetness of the bananas)
  • 1 tsp. Salt
  • 1 tsp. Cinnamon


  1. Preheat an oven to 375° F.  Line 1 baking tray.
  2. Combine the dry ingredients (salt, oat flour, cacao nibs, cinnamon, baking soda, oats, and chia seeds) in a large bowl.  Whisk to combine.
  3. In a separate bowl, mash the bananas.  Then, add almond milk and sweetener of choice.  Stir to combine ingredients.
  4. Slowly pour the bowl of wet ingredients into the bowl of dry ingredients.  Whisk to combine thoroughly, until all ingredients have combined.  This may take 3-5 minutes.
  5. Fill your baking tray with your mixture.  Then, place the tray in the oven for 30-35 minutes, or until fully cooked. 
  6. Remove from the oven and allow your bread to rest.  You may need to refrigerate it to allow its shape to hold.  Enjoy!

Oil-Free Tomato Sauce | WFPBNO Spicy Tomato Sauce | Oil-Free Vegan Marinara Sauce

If you’re to looking to incorporate more whole foods into what you eat, you are probably well-aware that part of this process is removing as many processed foods as possible.

This was a foreign concept to me not that long ago. I always thought you HAD to saute, bake, and roast with oil.

Having flexibility in the kitchen is key. For me, the ability to cook without oil was actually kind of a revelation.

It opened doors I didn’t know existed and allowed me to get more creative.

Hope you enjoy!

Oil-Free Tomato Sauce | WFPBNO Spicy Tomato Sauce

Serves 2-3

Cook and Prep Time: 30-40 minutes

You Need:

  • 1 large can Pinto Beans, rinsed and drained
  • 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
  • ¾ cup Dry White Wine
  • 4 cloves Garlic, sliced
  • 1 tbsp. Tomato Paste
  • Vegetable Stock or Water, for sautéing
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Smoked Paprika
  • 1 tsp. Dried Thyme
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Red Pepper Flakes
  • Chopped Parsley, for garnish
  • Nutritional Yeast, for garnish


  1. Rinse and chop produce accordingly.  Mix together smoked paprika, thyme, garlic powder, onion powder, and chili flakes.
  2. 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. 
  3. Add the spice mixture, and stir to combine.  Cook for 1 more minute, or until fragrant. 
  4. Add the tomato puree.  Bring to a boil, then reduce the heat to a simmer.  Cook for about 10 minutes, until desired thickness is reached.  Then, add the beans, and cook until warmed through, 2-3 minutes.  Season with salt and pepper to taste.
  5. Add zucchini noodles to sauce, and stir to combine.  Cook for another 2-3 minutes.
  6. Divide evenly among serving plates.  Garnish with parsley and nutritional yeast. Enjoy!

Bulgogi Lentils

Before I started incorporating more plants, bulgogi beef was one of my favorite dishes, hands-down!

I’ve had multiple cracks at trying to replicate this, and this particular version has my mind blown!

The texture combination of lentils, mushrooms, and walnts really bring this to life!

Nevermind this particular version is PACKED with nutrition!

Hope you give this a try, you won’t be disappointed!!

Bulgogi-Style  Lentils

Cook and Prep Time: 25 minutes

Serves: 4 people

You Need

  • 1 ½ cup Green Lentils, cooked
  • ½ cup Walnuts, chopped
  • 1 ½ cup Cremini Mushrooms, chopped
  • 1 Yellow Onion, diced
  • 3-4 cloves Garlic, minced
  • Olive Oil or Vegetable Stock, for sautéing
  • Salt, to taste
  • Black Pepper, to taste

Bulgogi Sauce:

  • 4-5 cloves Garlic, minced
  • 1-inch piece Ginger, minced
  • 2 tbsp. Maple Syrup
  • 2 tbsp. Tamari
  • 1 tbsp. Rice Wine Vinegar
  • 1 Lime, juiced
  • 3-4 Scallions, sliced thinly
  • 1 tsp. Chili Flakes (optional)
  • 1 tbsp. Sesame Oil (optional)
  • 1 tbsp. Sesame Seeds (optional)
  • Black Pepper, to taste
  • Salt, to taste


  1. Rinse and chop the produce accordingly.  Whisk together the sauce ingredients and set aside.
  2. Set a large pan or skillet to medium heat.  Once hot, add 1 tsp. olive oil or vegetable stock.  Then, add onion and garlic.  Cook until onion is translucent, stirring occasionally to avoid burning, 4-5 minutes.
  3. Add the mushrooms.  Cook until the mushrooms have released their liquid, about 4-5 minutes.
  4. Add the lentils, walnuts, and sauce.  Stir to combine and evenly warmed through.  Cook until sauce has thickened, about 3-4 minutes.  Avoid mixing too vigorously to avoid mashing the lentils. 
  5. Serve with brown rice, pickled vegetables, lime wedge, and other cooked vegetables.  Garnish with fresh cilantro, sesame seeds, and sriracha.  Enjoy!

Vegan Mac n’ Cheese with Roasted Broccoli and Red Onion

We all have our indulgences from time to time.

For me, I like to make them as guilt-free as possible!

So we arrive somewhere around this: Mac n’ Cheese, but a sauce made predominantly out of sweet potatoes and cashews.

Who knew?!

When I made this for the first time years ago, I was really skeptical about the combination, but I get it now.

It works, but you just have to try it. Then you’ll get it.

Top it with some roasted veggies of your choosing, and serve over some red lentil pasta, and you’re golden!

Vegan Mac n’ Cheese with Roasted Broccoli and Red Onion

Cook and Prep Time: 1 hour

Serves: 3-4 people

You Need

  • 2 boxes Lentil Pasta
  • 2 cups Roasted Sweet Potatoes, cut into ½ inch pieces
  • 1 head Garlic, roughly chopped
  • 1 ½ cups Cashews, soaked overnight
  • ½ cup Nutritional yeast
  • 1 tbsp. Paprika
  • 1 tsp. Turmeric
  • 1 tsp. Dijon Mustard
  • Salt, to taste
  • Black Pepper, to taste
  • ¼ cup Parsley, chopped, for garnish
  • 1 Red Onion, cut into half moons
  • 3 cups Broccoli Florets


  1. Rinse and chop the produce accordingly.  Preheat an oven to 400˚F.  Cook the pasta according to package instructions.  Line 1 baking tray.
  2. Add red onion and broccoli to baking tray.  Season with salt and pepper, and add 1 tbsp. olive oil.  Toss to coat evenly. Once the oven is hot, add to oven and roast for 20 minutes.
  3. Meanwhile, add the sweet potatoes, garlic, nutritional yeast, cashews, spices, salt, and pepper to a blender.  Add ½ cup of water from the soaked cashews and 2 tbsp. of water.  Pulse until smooth.  Add more water if needed.
  4. Add 2-3 tbsp. of your sauce to the pasta, and toss to combine.  Plate your pasta, and top with sauce, and then roasted vegetables.  Garnish with fresh parsley.  Enjoy!

Coconut-Sweet Potato Mash

Coconut Sweet Potato Mash

One of the great things about the holidays is the spread.

From my experience, the sheer choice of foods available at some gatherings can be overwhelming.

But there’s always something that sticks out. It could be a side dish or the main course, but there’s alaways that one dish that no one gets to bring home as leftovers because it never made it from the table to begin with.

Enter: these sweet potatoes. Honestly these are so simple, but taste so amazing you’ll swear you put in more work!

Check out the recipe below!

Coconut Sweet Potato Mash

Cook and Prep Time: 40 minutes

Serves: 6-8

You Need

  • 6-7 Sweet Potatoes
  • 2 small cans Coconut Cream
  • Salt, to taste
  • 1-2 tbsp. Cinnamon


  1. Rinse and chop the produce accordingly.
  2. Add the sweet potatoes to a large pot, and fill it with enough water to cover the potatoes by 1 inch. OR: Preheat oven to 400 degrees and bake for 45-60 minutes, until soft enough to mash. (SKIP steps 3 and 4 with this second method).
  3. Bring water to a boil, add 1 tbsp. salt, and boil the sweet potatoes until they could be easily pierced with a fork, 20-25 minutes.
  4. With a strainer, discard all the water, saving the sweet potatoes, and adding them to a large bowl. 
  5. Begin to mash with a fork or potato masher.  Once mashed, add coconut cream, cinnamon, and salt.  Stir to combine. 
  6. Garnish with chopped scallions or more cinnamon. Enjoy!

WFBP Manicotti | Gluten Free, Dairy-Free Manicotti | Vegan Manicotti

I gotta be honest, these are a little annoying to make. Which is ironic because I’m a fan of anything remotely resembling a dumpling😂😂.

The filling is made out of a white bean puree and actually that cashew cheese I posted last week (so if you want to know how to make that, go check the video or recipe on my blog!).

This might seem a little hectic for a 30 second video, but I promise it is well worth the effort!

Plus the written recipe is on my blog, so you can check that out there! 😋

Hope you give this a shot!

WFPB Manicotti

Cook and Prep Time: 90 minutes


You Need

  • 24 Manicotti Shells
  • 3-Ingredient Cashew Cheese OR 1 Block of Firm Tofu
  • For the Sauce
    • 1 Yellow Onion, diced
    • 1 head Garlic, minced
    • 1 large can (29 oz.) Crushed or Pureed Tomatoes
    • Salt, to taste
    • Black Pepper, to taste
    • 1 tbsp. Onion Powder
    • 1 tbsp. Garlic Powder
    • 1 tbsp. Smoked Paprika
    • 1 tsp. Tamari
    • 1 tsp. Thyme
    • Olive Oil or Vegetable Stock, for sautéing
  • For the White Bean Puree
    • 2 cans Cannellini Beans, rinsed and drained
    • 2 tbsp. Nutritional Yeast
    • 1 tbsp. Garlic Powder
    • 1 tbsp. Miso Paste
    • 1 tsp. Dijon Mustard
    • ½ cup Cashew Milk (or other nut milk)
  • Chopped Parsley for garnish
  • Red Pepper Flakes, for garnish
  • ½ cup Nutritional Yeast
  • Salt, to taste
  • Black Pepper, to taste


  1. Rinse and chop the produce accordingly.
  2. Make the cashew cheese ahead of time (see below).  Or, using your hands, break down the tofu into smaller pieces.
  3. Make the puree.  Combine all ingredients to a blender, and pulse until smooth.  Then, divide the puree into evenly into 2 portions.
  4. Make the sauce. 
    1. Set a large pan to medium heat.  Once hot, add vegetable stock or 1 tsp. olive oil. 
    1. Then, sauté garlic and onion for 5-6 minutes, until softened and translucent. 
    1. Then, add tamari and dry spices.  Stir to combine and cook until fragrant, about 30-60 seconds. 
    1. Then, add tomatoes.  Bring to a boil and then reduce heat to a simmer.  Cook for about 10 minutes, until reduced, or desired thickness is reached. 
    1. Then, add 1 portion of the white bean puree, and stir until combined and incorporated evenly.  Cook until warmed through, 2-3 minutes. 
    1. Season to taste and remove from heat. 
  5. Make the filling.  Combine the 2nd portion of the white bean puree and cashew cheese (or tofu) in a large bowl.  Mix to combine, and season to taste.
  6. Cook the manicotti.
    1. Bring a pot of water to a boil.
    1. Add the manicotti to the water.  Cook for 4-5 minutes, until al dente (the pasta will finish cooking in the oven).
    1. Rinse the pasta in cold water, and separate to avoid sticking.
  7. Stuff the manicotti.
    1. Option 1: Using a pipette, fill the manicotti. (Recommended).
    1. Option 2:  Use a spoon to fill the manicotti (I did this, and if you have a pipette, I would much rather do that).
  8. Assemble for baking.
    1. Add layer of sauce to the bottom of a deep dish baking tray. 
    1. Then, line the manicotti to fill the tray. 
    1. Then, add another layer of sauce. 
    1. Repeat until the tray is full, if needed.  Top with the remaining sauce, and then sprinkle over nutritional yeast.
    1. Bake for 20-25 minutes at 350˚F, or until pasta is tender.
  9. Remove from the oven and serve.  Garnish with parsley.  Enjoy!