Lemon-Basil-Fennel Pasta Salad

Lemon-Basil-Fennel Pasta Salad

Cook and Prep Time: 45 minutes

Serves: 4

You Need

  • 1 lb. Lentil Pasta
  • 15oz. can Chickpeas, rinsed and drained
  • 2 Bell Peppers, diced
  • 1 Red Onion, sliced
  • 6-8 cloves of Garlic, sliced
  • 1 Fennel Bulb, sliced
  • 1 pint Cherry Tomatoes, halved
  • 2-3 Carrots, shredded
  • Vegetable Stock of 1 t Extra Virgin Olive Oil, for sautéing
  • Salt & Pepper, to taste
  • ½ cup Fresh Basil, chopped

For the Sauce

  • 1 cup Cashews, soaked overnight
  • ½ – 1 cup Basil
  • 1 Lemon, juiced
  • ½ cup Fennel Fronds
  • 1-2 clove Garlic
  • Salt & Pepper to taste
  • 2 T Tahini
  • 1-2 T Water (if needed)

For Garnish

  • Lemon Wedges
  • Fresh Chopped Basil or Parsley
  • Red Chili Flakes
  • Sunflower Seeds


  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.  Once the pasta is al dente, rinse under cold water to halt the cooking process.
  3. Make the sauce.  Combine all sauce ingredients in a blender, and pulse until smooth.
  4. Set a pan to medium heat.  Once hot, add the red onion, garlic, and bell pepper.  Sauté for 4-5 minutes, until the onion is translucent.
  5. Combine all the pasta salad ingredients in a large mixing bowl.  Pour of the dressing, and toss to combine.
  6. Serve with your desired garnishes.  Enjoy!

Sweet Potato and Quinoa Salad | Fall Quinoa Salad

This time of year you can still have salads, just of the warmer variety!

This quinoa salad fits the bill for sure!

This salad checks many boxes, being warm, hearty, and incredibly nutritious!

With the addition of pinto beans, sweet potatoes, apples, and bell peppers, you have the combination of crunchy, sweet, and savory all here!

And that, to me, is what really makes a salad worth diving into in the first place.

If you can find a balance between all your flavor profiles, you’re going to have a winner!

You can have this one alone, use it to stuff a butternut squash, or as a dish to impress your friends and family this Thanksgiving!


Sweet Potato and Quinoa Salad

Cook and Prep Time: 45 minutes

Serves: 4 people

You Need

  • 1 ½ cups Cooked Quinoa
  • 1 15 oz. can Pinto Beans, drained and rinsed
  • 2 cup Roasted Sweet Potatoes, chopped
  • 1 cup Apples, chopped
  • 1 cup Bell Peppers, chopped
  • 4-5 Cloves Garlic
  • ½ cup Red Onion, chopped
  • ¼ cup Scallions, chopped
  • 1 bunch Cilantro, finely chopped

For the Dressing

  • 1 tbsp. Extra Virgin Olive Oil
  • 1 tsp. Maple Syrup
  • 1 Lemon, juiced
  • 1 tbsp. Red Wine Vinegar
  • Salt, to taste
  • Black Pepper, to taste
  • ½ cup Chopped Cilantro or Parsley, for garnish


  1. Rinse and chop the produce accordingly.  Combine the dressing ingredients in a bowl, and whisk to combine.
  2. Set a pan or skillet to medium heat.  Once hot, add onions and garlic.  Cook until softened and the onion is translucent, 4-5 minutes.  Stir occasionally to avoid burning.
  3. Add pinto beans and stir to combine.  Season with salt and pepper, and sauté for 1-2 minutes until warmed through.  Then, remove the bean from heat.
  4. Add the rest of the ingredients to a large bowl, except the cilantro/parsley.  Season with salt and pepper as needed.  Toss to combine.
  5. Add the dressing and half of the fresh herbs, and toss to combine once more.
  6. Serve with greens or serve hot in wraps or tacos.  Finish with olive oil and fresh herbs.  Enjoy!

How to Make Roasted Peppers | Vegan Romesco Sauce | Vegan Stuffed Bell Peppers [Plant Based]

Bell peppers are in season!

They are a great source of vitamin C, as well as vitamins E and K, folate, potassium, and manganese.

You see bell peppers quite frequently in stir-fries and sauteed with onions. So today, we are going to try some new (hopefully different) dishes.

We are first going to make roasted bell peppers. We are then going to use our homemade roasted peppers to make a vegan romesco sauce (which came out delicious by the way).

Finally, we are going to make a quick filling to make stuffed bell peppers.

You can find the written recipes and video below.

Also, feel free to check out my live cooking classes here!


Oven Roasted Bell Peppers

Cook and Prep Time: 50-60 minutes

Serves: 6 Peppers

You Need

  • 6 Bell Peppers, whole (realistically, you can use as many as you want)
  • 1-2 tbsp. Olive Oil
  1. Rinse the peppers, and line 1 baking tray.  Preheat your oven to 400˚F.
  2. Lie peppers sideways on your baking tray, with the stems pointing outward.  Brush the peppers with olive oil.
  3. Once the oven is hot, place the tray in the oven, and allow the peppers to roast for 20 minutes.
  4. Remove the tray from the oven.  Using a pair of tongs, flip each pepper so the other half is facing upward.  Place the peppers back in the oven and roast for 20 more minutes.
  5. Remove your peppers from the oven.  The peppers should look charred and have a soft texture.  They may have collapsed as well, which is fine.  If they are still firm, place them in the oven for another 5 minutes and monitor them.
  6. Steam the peppers.  Place your peppers on a cutting board or large flat surface.  Cover them with a bowl, and allow them to steam for 10-15 minutes.
  7. Peel the peppers.  Slice peppers lengthwise, and open up the pepper to it is flat.  Remove the stem. Scrape any leftover seeds away.
  8. Flip the pepper so the skin side is facing up.  Peel the skin using your hands.  You can leave some charred skin for flavor if desired.
  9. For storage, place peppers in a glass jar, and cover with olive oil.  Enjoy!

Vegan Romesco Sauce

Cook and Prep Time: 5 minutes

Serves: 1 pint

You Need
  • 2-3 Roasted Bell Peppers
  • 2-4 cloves Garlic
  • 1 Lemon, juiced
  • ½ cup Almonds
  • 2-3 tbsp. Olive Oil
  • Salt, to taste
  • Red Chili flakes, optional
  • ¼ cup Parsley, for garnish
  1. Rinse and chop the produce accordingly.
  2. Place all ingredients in a food processor or blender, and pulse until smooth.  Add more water or olive oil if needed.  Adjust seasonings to taste.
  3. Serve as a dip or sauce.  Garnish with fresh parsley.  Enjoy!

Tex-Mex Stuffed Roasted Red Peppers

Serves 4

Cook and Prep Time: 60 minutes

You Need:
  • 4 Red Bell Peppers, tops removed
  • 1 large can (29 oz.) Black Beans, rinsed and drained
  • 1 Sweet Potatoes, cubed into ¼-inch pieces
  • 1 medium Red Onion, Diced
  • 2 cloves Garlic, minced
  • 2 cups Spinach or other Leafy Greens, roughly chopped
  • 1 small can Diced Tomatoes
  • 1 tbsp. Tomato Paste
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Cumin
  • 1 tbsp. Ground Chipotle Pepper (optional)
  • 1 tbsp. Chili Powder
  • ¼ cup Cilantro, chopped, for Garnish
  • 1 Lime, cut into wedges, for garnish
  1. Rinse and chop all produce accordingly.  Line 1 baking tray and preheat oven to 425°F.
  2. Heat a large skillet to medium heat, and add 1 tbsp. olive oil.  Then, add sweet potatoes to pan, stirring occasionally. Cover and cook for 3-4 minutes. 
  3. Add onion and garlic, and cook for 2 minutes.  Stir occasionally to avoid burning.  Add tomato paste.  Continue to cook for 2 additional minutes, until onion is translucent.
  4. Add tomatoes, beans, and spinach to the pan, and stir to combine.  Add salt, pepper, cumin, chipotle pepper, and chili powder and stir to combine for 1-2 minutes.
  5. Meanwhile, on a baking tray, place peppers upright and begin to evenly distribute sweet potato-lamb filling.  Place peppers into oven for 15 minutes.
  6. Remove from oven and place on serving plates.  Garnish with cilantro and lime juice.  Enjoy!

Vegan Stovetop Vegan Caponata

A couple of classics transformed into a new dish!

You can check out the video on YouTube here:

Cook and Prep Time: 50-60 minutes

Serves: 5-6 cups

You Need

  • 2 Eggplants, diced (½ inch pieces)
  • 1 Onion, diced
  • 1 Bell Pepper, chopped
  • 3 stalks Celery, chopped
  • 1 head Garlic, minced
  • ¾ cup Kalamata Olives, chopped
  • 15 oz. Diced Tomatoes, with juices
  • 1 small can Tomato Paste
  • 2-3 tbsp. Red Wine Vinegar, or to taste
  • 1 tsp. Dried Oregano
  • Salt, to taste
  • Black Pepper, to taste
  • Olive oil


  1. Rinse and chop the produce accordingly.
  2. Set a large pan or skillet to medium heat. Once hot, add 2 tbsp. olive oil.  Then, add eggplant, bell pepper, celery, onion, and garlic to the pan.  Sauté until softened and onion is translucent, 4-5 minutes.  Season with salt and pepper slightly.
  3. Add tomato sauce, tomato paste, olives, and vinegar to pan with sautéed vegetables. Mix well, cover and reduce heat. Simmer 30 minutes, stirring frequently.
  4. Once done, add oregano and salt & pepper if needed.
  5. Serve on baguette slices, crackers, or fresh bread (traditionally).  You can also use this to top a salad or as a sauce for pasta.  It is also used as a dip.  Can be eaten warm, at room temperature, or cold. Enjoy!