Vegan Split Pea Soup

Vegan Split Pea Soup

Cook and Prep Time: 45-60 minutes

Serves: 6-8

You Need

  • 2-2 ½ cups Split Peas
  • 1 Yellow Onion, diced
  • 2-3 Carrots, diced
  • 2-3 Celery Stalks, diced
  • 6-8 cloves Garlic, sliced
  • 1 Leek, sliced
  • 3 Yukon Gold Potatoes
  • 5-6 cups Vegetable Stock (add more if needed)
  • 1 Bay Leaf
  • 1 t Ground Cumin
  • 2 t Ground Coriander
  • 1 t Dried Thyme
  • 1 t Smoked Paprika
  • 2 t Garlic Powder
  • Salt & Pepper, to taste

For Garnish

  • Chopped Parsley
  • Nutritional Yeast
  • Lemon Wedge

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Set a large pot to medium-high heat.  Once hot, add the leeks, onions, carrots, celery, potatoes, and garlic.  Cook for 6-7 minutes, adding water if needed.  Cook until the onion has browned.
  3. Add the split peas, spices, vegetable stock, and bay leaf.  Bring to a boil, then reduce heat to a simmer.  Cover and cook for about 40-50 minutes, until the peas have softened.
  4. Using an immersion blender, blend until smooth.
  5. Season with salt and pepper to taste.
  6. Serve with roasted potatoes and garnish as you like.  Enjoy!

Pea-sto Pasta with Sun-Dried Tomatoes

Pea-sto Pasta with Sun-Dried Tomatoes

Cook and Prep Time: 30-40 minutes

Serves: 4

You Need

For the Pesto

  • 2 cups Basil, packed
  • 1 cup Parsley, chopped
  • 1 cup Peas
  • 4-6 cloves Garlic
  • ½ cup Nuts & Seeds of choice (walnuts, hemp seeds, sunflower seeds, pine nuts)
  • 1 Lemon, juiced
  • 1 t Miso Paste
  • 1-2 T Vegetable Stock + more if needed
  • Salt & Pepper, to taste

For the Pasta

  • 16oz. Legume-Based Pasta
  • 4-5 cloves Garlic
  • 1 White Onion, sliced
  • ¾ – 1 cup Sun-Dried Tomatoes, chopped
  • 1 cup Arugula, Spinach, or other leafy green
  • Olive Oil or Vegetable Stock, for sautéing

For Serving

  • Chopped Basil
  • Lemon Zest
  • Chopped Walnuts

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.
  3. Make the pesto.  Add all ingredients to a food processor, and pulse until smooth. Season to taste accordingly.
  4. Bring a large skillet to medium-high heat.  Once hot, sauté onion, garlic, and sundried-tomatoes.  Cook until the onion is fragrant, 4-5 minutes.
  5. Add the pasta and half of the pesto to the skillet, and toss it all to combine.
  6. For serving, top with leftover pesto, arugula, and chopped basil.
  7. Enjoy!

Pea, Basil, & Mint Spread

Pea, Basil, & Mint Spread

Cook and Prep Time: 10-15 minutes

Serves: 8

You Need

  • 2 cups Peas
  • 2 Shallots, minced
  • 3-4 cloves Garlic, minced
  • 2 T Tahini
  • 1 Lemon, juiced
  • 1 Lemon, zest
  • ¼ cup Basil, chopped roughly
  • ¼ cup Mint, chopped roughly
  • 1 T Water (plus more if needed)
  • Salt & Pepper, to taste

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a small skillet to medium heat.  Once hot, sauté the garlic and shallots for 4-5 minutes, until the shallot is translucent.
  3. Add all ingredients to a food processor, and pulse until smooth.
  4. Top with chili flakes, lemon zest, or fresh basil leaves.  Enjoy!

Homemade Harissa Paste

You can watch the video for this here.

Cook and Prep Time: 10 minutes
Serves: 1 ½ cups


You Need

• 1 7 oz. can Chili Peppers in Adobo Sauce
• 2-3 Roasted Red Bell Peppers
• 2 tbsp. Tomato Paste
• 4 cloves Garlic, chopped
• 1 tsp. Caraway Seeds (whole or ground)
• 2 tsp. Ground Coriander
• 2 tsp. Ground Cumin
• 1 tsp Smoked Paprika
• 1 Lemon, juiced OR 1 tbsp. Sambal Oelek (for a spicier version)
• Salt, to taste
• Black Pepper, to taste
• 2 tbsp. Extra Virgin Olive Oil


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Soak the dried chili peppers in water for about 30 minutes, until rehydrated.
  3. OPTIONAL. If you are using whole seeds, set a dry pan to medium heat. Once hot, add seeds, stirring frequently to avoid burning. Once aromatic (2-3 minutes) then remove from heat.
  4. Combine all ingredients into a food processor (or blender) and pulse until creamy.
  5. Store in a mason jar. Use as a marinade or on top of grilled vegetables. Harissa can also be added to dips for more depth of flavor. Enjoy!

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!

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

DIRECTIONS

  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

DIRECTIONS

  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!

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

Serves:

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

DIRECTIONS

  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!

Homemade Harissa Paste | EASY Harissa Recipe | VEGAN Harissa Recipe

One of my favorite sauces, condiments, whatever you want to call it, harissa is delicious!

Spicy, smoky, with a touch of lemon, it covers a lot of bases!

The harissa recipe will be up on the blog tomorrow if you want to give it a go yourself!

Homemade Harissa Paste

Cook and Prep Time: 10 minutes

Serves: 1 ½ cups

You Need

  • 4 Dried Chiles, rehydrated
  • 6 oz. Roasted Red Peppers
  • 2 tbsp. Tomato Paste
  • 4 cloves Garlic, chopped
  • 1 tsp. Caraway Seeds (whole or ground)
  • 2 tsp. Ground Coriander
  • 2 tsp. Ground Cumin
  • 1 tsp Smoked Paprika
  • 1 Lemon, juiced OR 1 tbsp. Sambal Oelek (for a spicier version)
  • Salt, to taste
  • Black Pepper, to taste
  • 1-2 tbsp. Extra Virgin Olive Oil

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Soak the dried chili peppers in water for about 30 minutes, until rehydrated.
  3. OPTIONAL. If you are using whole seeds, set a dry pan to medium heat.  Once hot, add seeds, stirring frequently to avoid burning.  Once aromatic (2-3 minutes) then remove from heat.
  4. Combine all ingredients into a food processor (or blender) and pulse until creamy.
  5. Store in a mason jar.  Use as a marinade or on top of grilled vegetables.  Harissa can also be added to dips for more depth of flavor.  Enjoy!

Spaghetti Squash & “Meatballs” | Vegan Meatballs | WFPB Spaghetti and Meatballs

But a lot of fun, very simple, and always a fan favorite!

If you’re looking for an alternative to pasta, spaghetti squash is a fantastic alternative!

Simple to make, and you can prep everything else and (mostly) clean up in the interim!

So many great WFPB “meatball” recipes out there, but I like this particular combination. What’s you favorite?

Spaghetti Squash & Black Bean “Meatballs”

Cook and Prep Time: 50 minutes

Serves: 3-4

You Need

  • 1 Spaghetti Squash, halved lengthwise, seeds removed
  • 1 large can Black Beans, rinsed and drained
  • 1 large can Tomato Puree or Sauce
  • 1 cup Oat Flour
  • 1 Yellow Onion, diced
  • 1 head Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp. Garlic Powder
  • 1 tsp. Onion powder
  • 1 tbsp. Tamari
  • 1 tsp. Oregano
  • 1 tbsp. Smoked Paprika
  • Olive Oil
  • Chopped Parsley, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat an oven to 400˚F, and line 2 baking trays.
  2. Remove the seeds from the center of the spaghetti squash.  Brush 1 tbsp. olive oil over the inside of the squash, and lay cut-side down on 1 baking tray.  Once the oven is hot, place the squash in the oven for 45 minutes, or until the squash is tender.  Using a fork, removes squash “noodles,” and place in a bowl until ready to serve.
  3. Make the meatballs.  Set a pot medium heat.  Once hot, add 1 tsp. olive oil.  Then, and half of the onion and garlic.  Sauté until onion is translucent, about 4-5 minutes.  Add garlic and onion to a large bowl.  Combine with black beans, tamari. oat flour, ½ of the paprika, salt, pepper, ½ of the garlic powder, and oregano.  With wet hands, combine the mixture and begin to form 1-inch balls.  Add balls to the other baking tray.  Once finished, add these to the oven, and cook for 20 minutes, until slightly crispy and warmed through.
  4. Make the sauce.  Using the pot from Step 3, set to medium heat.  Once hot, add 1 tsp. olive oil.  Then, add the rest of the garlic and onion.  Sauté until onion is translucent, stirring occasionally, 4-5 minutes.  Then, add tomato puree.  Bring mixture to a boil, then cover, and reduce heat to a simmer.  Cook until desired thickness is reached, at least 15 minutes, stirring occasionally.  Then, season with salt, pepper, onion powder, and the remainder of the paprika and garlic powder.
  5. Add squash noodles to a bowl.  Top with sauce and meatballs.  Garnish with fresh parsley.  Enjoy!