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

DIRECTIONS

  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!

Roasted Curry Chickpeas

Curry Chickpeas


Serves 4
Cook and Prep Time: 35 minutes


You Need:


• 1 large can Chickpeas, rinsed and drained
• 2 cloves Garlic, minced
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Curry Powder
• 1 tbsp. Garlic Powder
• Olive Oil


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. In a pan, add 1 tsp. olive oil and set to medium-high heat. Once hot, add garlic cloves, and cook until fragrant, about 30 seconds. Then, add chickpeas. Cook for 3-4 minutes stirring occasionally.
  3. Add curry powder, garlic powder, salt, pepper. Toss to combine and everything is warmed through, 1-2 minutes more. Set chickpeas aside until ready to serve.
  4. Garnish with cilantro, basil, or other chopped herbs.
  5. Enjoy!

Lemon-Garlic Roasted Potatoes

Lemon-Garlic Roasted Potatoes

Cook and Prep Time: 45-50 minutes
Serves: 4-6


You Need

• 2- 2 ½ lbs. Yukon Gold Potatoes, cut into 1-inch pieces
• 1 Lemon, juiced
• 3-4 cloves Garlic, mince
• 1 tbsp. Olive Oil
• 2 tsp. Dried Oregano
• Salt & Pepper to taste
• Chopped Parsley, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
  2. Season potatoes with salt, pepper, oregano, and toss in olive oil. Place the potatoes on your baking sheet.
  3. Place your sheet in the oven and roast for 30-35 minutes.
  4. Take the potatoes out of the oven. Add lemon juice and garlic, and toss to coat.
  5. Roast for 10 more minutes, or until tender.
  6. Garnish with parsley, enjoy!

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!

Butternut Squash Soup | Vegan Butternut Squash and Carrot Soup | Favorite Holiday Soup Recipe

The holidays are right around the corner, and it is my favorite time of year as far as I’m concerned when it comes to food!

The family of winter squash highlight the next few months, and at the top of that pyramid lies the butternut squash.

There are a litany of different ways to utilize butternut squash, but for me it has always come back to a soup.

The texture, sweet notes, and creaminess of a butternut squash is pretty unmatched.

So today, I’d like to share one of my favorite takes on this soup.

Enjoy!

Carrot & Butternut Squash Soup

Cook and Prep Time: 60 minutes

Serves: 6

You Need

  • Cashew Cream
    • ½ cup Cashews, rinsed and drained
    • 1 tbsp. Miso Paste
    • 1 ½ cup Water
  • 1 Butternut Squash, peeled and chopped
  • 5-6 Carrots, chopped
  • 5-6 cups Vegetable Stock OR Water (add more if needed)
  • 1 Yellow Onion, chopped
  • 1 head Garlic, chopped
  • 2-inch piece Fresh Ginger, grated
  • 1 bunch Scallion Whites, chopped
  • 1 15 oz. can Pinto Beans, rinsed and drained (or more
  • Salt, to taste
  • Black Pepper, to taste
  • 3 tbsp. Curry Powder
  • 1 tbsp. Cinnamon
  • 1 tbsp. Cloves
  • 1 tsp. Olive Oil or Vegetable Stock, for sautéing
  • 1 bunch Scallion Greens, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Line 1 baking tray and preheat an oven to 400˚F.
  2. Roast the squash.  Add the squash to a baking tray.  Season with salt and pepper and toss with 1 tsp. of olive oil.  Roast for 40 minutes, or until tender, flipping halfway.
  3. Set a large pot to medium heat.  Once hot, add olive oil or vegetable stock.  Then, add onion, carrots, and ginger.  Cook for 4-5 minutes, until onion has softened, stirring occasionally to avoid burning.  Add garlic and cook for 1 minute more.
  4. Add the roasted butternut squash. cannellini beans.  Toss to combine and cook for 2-3 minutes. 
  5. Add vegetable stock.  Add enough liquid to cover all the vegetables. 
  6. Add spices and bring mixture to a boil.  Once boiling, cover and reduce to a simmer.  Cook until all vegetables can be cut with a fork, 25-30 minutes.  Season with salt and pepper to taste.
  7. Make the cashew cream.  Add ingredients to blender, and pulse until smooth.
  8. Remove soup from heat.  With an immersion blender, blend the soup thoroughly.  Add ½ of the cashew cream and stir to combine, saving the other half for garnish.  Alternatively, you can add portions of the soup to a blender, and pulse until smooth.
  9. Plate soup.  Garnish with scallion greens, the remaining cashew cream, cilantro, or sesame seeds.  Enjoy!

Hearty White Bean Soup |WFPB White Bean Soup | Vegan White Bean Soup

Fall and Winter are a great time for soups!

When I make soups, I really like to making substantial ones. Soups that can be a meal as a standalone dish if it needed to be.

This way, when I make extra, I can have it for lunch the next day!

That’s not to say other soups don’t have their place, they do. But from a time-saving perspective, this is the way I like to go.

Plus you get a lot of different colors in one bowl, and you can’t go wrong with that!

This particular version is oil-free too! (And you don’t miss it!)

So give this one a try! You won’t be disappointed!

Hearty White Bean Soup

Serves 3-4

Cook and Prep Time: 45 minutes

You Need:

  • 3 15 oz. cans White Beans
  • 3 cups Vegetable Stock
  • 4 stalks Celery, diced
  • 4 Carrots, diced
  • 1 large can Diced Tomatoes
  • 3 cloves Garlic, minced
  • 1 Yellow Onion, diced
  • 8 oz. Cremini Mushrooms, thinly sliced
  • 8 oz. Spinach
  • 1 tbsp. Tamari
  • 1 tsp. Smoked Paprika
  • 1 tsp. Cumin
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Sage
  • Salt, to taste
  • Black Pepper, to taste
  • 1 Lemon, juiced
  • Olive Oil or Vegetable Stock, for sautéing
  • Chopped Parsley, for garnish

DIRECTIONS

  1. Rinse and clean all the vegetables accordingly. 
  2. Set a large pot to medium heat.  Once hot, add 1 tsp. olive oil.  Add garlic and onion, stirring frequently to avoid burning, 4-5 minutes.
  3. Once softened, add carrots, celery, and mushrooms and stir to combine evenly.  Cook for 5-6 minutes, until mushrooms have released all of their water.
  4. Add dried spices and tamari.  Stir to combine, and cook until fragrant, 1-2 minutes.
  5. Add diced tomatoes with juices, white beans, and stock to a pot.  Bring to a boil and then reduce heat to a simmer.  Cover and allow to cook for 10-12 minutes, until flavors have melded.
  6. Uncover and season with salt and pepper to taste.  Add spinach and lemon juice, and stir until wilted, 1-2 minutes. 
  7. Distribute evenly among bowls.  Garnish with parsley.  Enjoy!

Sweet Potato Noodle Stir-Fry

Sometimes, you need a really quick dinner.

In terms of time spent in the kitchen and clean-up, there’s pretty much nothing quicker than stir-fries.

Lots of room for variety here, but this is something that really hits the spot!

Sweet Potato Noodle Stir-Fry

Cook and Prep Time: 20 minutes

Serves: 3-4

You Need

  • 1 package Sweet Potato Noodles
  • ½ cup Snow Peas, halved
  • ½ cup Carrot, diced
  • 1 cup Peas, frozen
  • 1 Yellow Onion, cut into half-moons
  • 1 bunch Scallions, thinly sliced, whites and greens separated
  • 1 cup Shitake Mushrooms, sliced
  • 4-5 cloves Garlic, sliced
  • 1 tbsp. Tamari
  • 1 Lime, juiced
  • 1 tsp. Sesame Oil (optional)
  • Sesame Seeds, for garnish
  • Sambal Oelek, for garnish
  • Cilantro, for garnish
  • 1 tsp. Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Whisk together the tamari, lime juice, and sesame oil.  Cook noodles according to package instructions.
  2. Set a skillet or wok to medium high heat.  Once hot add oil or vegetable stock.  Then, add shallots.  Sauté until slightly softened, 3-4 minutes.  Then, add garlic, and sauté for 1 minute more.
  3. Add mushrooms to the skillet.  Season with a pinch of salt, and stir to combine.  Cook until mushrooms have released their liquid, 5-7 minutes, stirring occasionally.
  4. Add the carrots, peas, snow peas, and half of the sauce.  Toss to combine.  Cook until everything is warmed through and evenly coated, 1-2 minutes. 
  5. Add the noodles and the rest of the sauce, and toss to combine, 1-2 minutes more. 
  6. Distribute noodles in serving bowls.  Garnish with cilantro, sesame seeds, scallions, and sambal.  Enjoy!

Vegan Fajitas | EASY VEGAN Fajitas | WFPB Fajitas


For real though, who doesn’t like fajitas??


These #wfpb fajitas were made with portobello mushrooms, bell peppers and onions. 🌶️🧅🍄


So good, so easy, and great to make in bulk!

Just make sure everything is cut to the same size!😋

Vegan Fajitas

Cook and Prep Time: 25 minutes

Serves: 4-5 people

You Need

  • 1 Yellow Onion, sliced
  • 1 Red Bell Pepper, julienned
  • 1 Green Bell Pepper, julienned
  • 8 oz. Portobello Mushrooms, chopped roughly
  • 1 tbsp. Olive Oil OR Vegetable Stock
  • 1 tbsp. Tamari
  • 1 tbsp. Chili Powder
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Smoked Paprika
  • Avocado, for garnish
  • Lime Wedges, for serving
  • Chopped Cilantro, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Meanwhile, add mushrooms to a second pan set to medium heat.  Add 1 tsp of olive oil, and cook until mushrooms have released their liquid and has evaporated, about 5-7 minutes. Add tamari, and stir to combine.
  3. Then, add bell peppers and onions, along with the spices.  Cook for 2-3 minutes, until flavors have combined.
  4. Serve with black beans or refried beans, avocado, lime, and chopped cilantro.  Serve in warmed tortilla shells.  Enjoy!

Vegan Lasagna Live @ Degustibus Cooking School!


Very humbling to cook at the DeGustibus Cooking School Wednesday Night! So many television personailities and skilled chefs have been on the stage before so it was pretty surreal to have that opportunity!

I had a great time and definitely learned a thing or two about stage presence! I learned things I never would have taken into account without getting up there and just giving it a shot!


Goes to show you that every experience can teach you something, in some way.

So I hope I can continue to get better and connect with you outside of an office in more interactive ways like this.

Oh and this was a vegan lasagna. It was awesome. You can watch it below here, and find the full recipe as well!

Vegan Lasagna

Cook and Prep Time: 60 minutes

Serves: 4-6 people (1 tray)

You Need

  • Mushroom, Walnut, and Lentil Bolognese (see below)
  • Cashew Béchamel Sauce (see below)
  • 10 Lasagna Sheets OR 3 Eggplants, cut lengthwise

For the Kale Ricotta

  • 1 Yellow Onion, diced
  • 3 cloves Garlic, chopped
  • 2 cups Kale, chopped
  • 1 Block Extra Firm Tofu
  • 2 tbsp. nutritional yeast
  • 2 tbsp. Oat Milk (or other plant-based milk)
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 375˚F.  Cook noodles according to package instructions.
  2. Begin to prepare the sauce (see below).
  3. Make the Kale Ricotta.  Set a pan to medium heat.  Once hot, add 1 tsp. olive oil.  Once hot, add the onion, and sauté until translucent, 4-5 minutes. Then, add the garlic and kale.  Cook until wilted, 2-3 minutes.  Add all ingredients to a food processor.  Process until smooth, and season with salt and pepper to taste. Set aside.
  4. Make the Cashew Béchamel (see below).
  5. In a deep casserole dish, layer all the all the fillings and lasagna sheets as desired. Bake for 30 minutes and serve.  Garnish with parsley and basil.  Enjoy!

Mushroom, Walnut, and Lentil Bolognese

Cook and Prep Time: 40 minutes

Serves: 4

You Need:

  • 1 ½ lb. Mushrooms, diced
  • ¾ cup Walnuts, chopped
  • 1 ½ cup French Lentils, cooked
  • 1 Yellow Onion, diced
  • 1 head Garlic, minced
  • 3 Carrots, diced
  • 2 stalks Celery, diced
  • 1 large can (29 oz.) Crushed or Pureed Tomatoes
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • ¾ cup Dry Red Wine
  • 1 tbsp. Tamari
  • 1 tsp. Smoked Paprika
  • 1 tbsp. Onion Powder
  • 1 tbsp. Garlic Powder

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Make the sauce.  Set a large pot to medium heat.  Once hot, add garlic and onion, stirring occasionally to avoid burning.  Cook until onion is translucent, about 4-5 minutes.
  3. Add celery and carrots.  Stir frequently and cook for 3-4 minutes more, until slightly softened.
  4. Increase heat to medium-high, and add mushrooms, cooking until they have reduced, 3-4 minutes.  Add 1 tsp. salt, tamari, and red wine, cooking until alcohol has burned off, another 3-4 minutes. 
  5. Add walnuts, lentils, tomatoes, garlic powder, onion powder, and smoked paprika.  Stir to combine, and bring sauce to a boil.  Then, cover and reduce heat to a simmer.  Allow sauce to cook for at least 5-10 minutes before serving, stirring occasionally.  For a richer sauce, you can allow the sauce to simmer for 2-3 hours, adding water if needed.  Add salt and pepper if needed.
  6. Garnish with fresh chopped basil leaves.  Enjoy!

Vegan Cashew Béchamel Sauce

Cook and Prep Time: 10 minutes

You Need:

  • 1 cup Cashews, raw
  • 1 tbsp. Nutritional Yeast
  • 1 tbsp. Granulated Garlic
  • 1 tbsp. Onion Powder
  • ½ Lemon, juiced
  • Salt, to taste
  • Black Pepper, to taste
  • 5 tbsp. Water (this can be adjusted for desired thickness)

DIRECTIONS

  1. Clean and prepare all the ingredients.
  2. Add all the ingredients to a blender and pulse until smooth.
  3. Serve over or with your desired food.  Enjoy!

EASY Marinara Sauce | How to Make Italian Tomato Sauce | Vegan Sauce

This is it! The definitive guide to making a tomato sauce from scratch! All the secrets are revealed! 🍅🍅🍅 

There isn’t really one way to make a great sauce, but there are some basic techniques to follow.

Once you master the basics, then a whole world of different options will open up, and you can put your own signature on a classic dish!

Enjoy!

Classic Italian Marinara Sauce (Canned Tomatoes Variety)

Cook and Prep Time: 35 minutes

Serves: 4 people

You Need

  • 1 large can Whole Tomatoes, hand-crushed
  • ½ – 1 cup Pasta Water
  • 1 head Garlic, sliced
  • 1 Yellow Onion, diced
  • 1 tbsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion Powder
  • Red chili flakes, basil, parsley, other spices, as needed or for garnish
DIRECTIONS
  1. Rinse and chop the produce accordingly.
  2. Make the sauce.  Set a large pot to medium heat.  Once hot, add garlic and onion, stirring occasionally to avoid burning.  Cook until onion is translucent, about 4-5 minutes.
  3. Add tomatoes, onion powder, and garlic powder.  Bring mixture to a boil, then cover and reduce heat to a simmer.  Allow sauce to cook for at least 20 minutes before serving, stirring occasionally. 
  4. Add the reserved pasta water and stir to combine.  Season with salt and pepper as needed.  (For a richer sauce, you can allow the sauce to simmer for 2-3 hours, adding water if needed.)
  5. Add 1 spoonful of sauce to the pasta and toss to combine.  Distribute pasta evenly among serving bowls.  Top with sauce.  Garnish with fresh chopped basil leaves.  Enjoy!