Peach Chutney

Homemade Peach Chutney

Cook and Prep Time: 35 minutes

Serves: about 2 cups

You Need:

  • 3 cups Peaches, chopped (4-5 total)
  • 2 lemons, juiced and zested
  • ½ cup Apple Cider Vinegar
  • 2-3 cloves Garlic, minced
  • 1 small Yellow Onion, diced
  • 2 T Ginger, grated
  • 1 cup Water
  • 1 tbsp. Salt
  • ½ cup Pecans, chopped (you can use other nuts)
  • ½ cup Golden Raisins
  • 1 tbsp. Coconut Nectar OR Maple Syrup
  • 1 tsp. Black Pepper
  • 1 tsp. Red Pepper Flakes (optional)
  • 1 tsp. Cumin
  • 1 tsp. Thyme
  • 1 tbsp. Turmeric


  1. Rinse and chop the produce accordingly.
  2. Mix water, lemon juice, vinegar, honey, and salt in a saucepan set it to medium-high heat.  Once boiling, reduce the heat to simmer. 
  3. Add the garlic, ginger, and onion to the sauce pan.  Allow mixture to simmer for about 10 minutes, stirring occasionally.
  4. Add the peaches, pecans, and the rest of your spices.  Simmer for another 10 minutes, until peaches are tender.
  5. Remove pan from heat, and allow the chutney to cool for 10-15 minutes.
  6. Store additional chutney in a glass jar, and keep refrigerated.  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.


  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!

Quinoa-Stuffed Butternut Squash

Some version of this is one of my favorites in the Fall. Another awesome class in the books here!

Butternut squash are my favorite member of the family, and there are a qite a few reasons why.

For starters, they are super versatile. In this recipe alone they are the main vehicle for the dish AND the base of the sauce on top!

They are also the sweetest of the squash, which is definitely a winner for me!

They are also a great source of beta carotenes, a precursor to vitamin A (as are most yellow/orange colored fruits and veggies).

The list is longer, but I’d rather get to the recipe!


Quinoa-Stuffed Butternut Squash

Cook and Prep Time: 60 minutes

Serves: 4

You Need

  • 2 Butternut Squash, halved, stems and seeds removed
  • 1 can Pinto Beans, rinsed and drained
  • 2 stalks Celery, chopped
  • ½ cup Nuts, chopped
  • ½ cup Dried Fruit of choice
  • 1 cup Quinoa, cooked
  • 1 Red Onion, diced
  • 5 oz. Spinach.
  • 4-5 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil
  • 1 tbsp. Rosemary

For the Sauce:

  • The scooped-out insides of the Roasted Butternut Squash
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • Salt, to taste
  • Black Pepper, to taste
  • 2-3 tbsp. Water or Vegetable Stock + more, if needed


  1. Preheat oven to 375˚F.  Line and lightly oil the bottom of 1 baking tray.  Rinse and chop the produce accordingly.
  2. Place acorn squash cut-side down on the baking tray.  Once hot, bake until tender, 35-45 minutes. 
  3. Set a large skillet to medium heat.  Add 1 tbsp. olive oil.  Once hot, add garlic, onion, and celery.  Cook until softened, about 5 minutes, stirring occasionally to avoid burning.
  4. Blanch the spinach in boiling water.  Strain and set aside for step 6.
  5. Add nuts, beans, and dried fruit.  Cook until warmed through, about 2 minutes. 
  6. Add quinoa, spinach, and season with salt, pepper, and rosemary.  Toss to combine and warmed through, 2-3 minutes.
  7. Make the sauce.  Add all ingredients to blender.  Pulse until smooth!
  8. Once the squash has cooled, stuff the squash with the mixture from the skillet.  Add salt and pepper as needed.  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!

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!

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


  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!

WFPB VEGAN Jalapeno Poppers! | SPICY Jalapeno Poppers

Jalapeno Poppers🌶️🌶️🌶️With a cashew cream sauce that just might be worth dying for😂😂. These were one of my favorite things to order out, but most commonly they are made with cream cheese or some other dairy. Obviously, we got rid of that and made this awesome #wfpb version, and turned up the heat!🔥🔥

Vegan Jalapeno Poppers

Cook and Prep Time: 35 minutes

Serves: 24 poppers

You Need

  • 12 Jalapeño Peppers, halved and seeded
  • Olive Oil
  • ½ cup Panko Breadcrumbs
  • 1 tsp. Smoked Paprika

For the Cashew Cream Filling

  • 1 cup Cashews, soaked overnight
  • ¼ cup Water
  • 1 tbsp. White Miso
  • 1 tsp. Olive Oil
  • 1 ½ tsp. Onion Powder
  • 1 ½ tsp. Garlic Powder
  • 1 tbsp. Nutritional Yeast
  • ½ Lime, juiced
  • 1 tsp. Smoked Paprika
  • 1 tsp. Chili Powder (optional)
  • Salt, to taste
  • Black Pepper, to taste


  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.  Line 1 baking tray.
  2. In a mixing bowl, add 2-3 tbsp. olive oil and salt to taste.  Add the jalapeno peppers, and toss to coat.  Then, line the peppers on a baking tray.
  3. Add all the ingredients for the cashew cream filling to a blender, and pulse until smooth.  Season with salt and pepper to taste.
  4. Mix the panko breadcrumbs and smoked paprika in a bowl until combined evenly.
  5. Fill the peppers with the cashew cream mixture.  Top with the panko breadcrumbs.
  6. Bake the peppers in the oven for about 25 minutes.
  7. Enjoy!

Thai Tempeh Loaded Sweet Potatoes

So some versions of a loaded sweet potato almost always makes onto the menu monthly.

Usually, it is some version of Tex-Mex flavors, or Mediterranean. But I decided to think outside of the box and go a little bit more global.

Thailand, specifically. So this version had some tempeh, tons of herbs, and a delcious tahini-almond butter (instead of peanut butter) dressing.

Probably the best version I’ve made to date, even if it doesn’t look the prettiest!😂😂

Thai Tempeh Loaded Sweet Potatoes

Cook and Prep Time: 50 minutes

Serves: 4

You Need
  • 4 Sweet Potatoes, whole
  • 1 Yellow Onion, diced
  • 4-5 cloves Garlic, minced
  • 2 8oz. packages Tempeh
  • 1 head Broccoli, chopped into florets
  • 1 Avocado, sliced, for garnish
  • 1 tbsp. Fresh Ginger, minced
  • 1 tbsp. Tamari
  • Cilantro, for garnish
  • Chopped Scallions, for garnish
  • Chopped Cilantro, for garnish
  • Roasted Cashews for garnish
  • Sriracha, for garnish
  • Lime Wedge, for garnish
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
For the Dressing
  • 1 tbsp. Tahini
  • 2 tbsp. Almond Butter, or other nut butter
  • 1 tbsp. Ginger, minced
  • ½ tbsp. Coconut Nectar
  • 1 tbsp. Tamari
  • 1 Lime, juiced
  • 1 tbsp. Sriracha (optional)
  • 1 clove Garlic, minced
  • 1 tbsp. Sesame Oil
  • Water, as needed
  • Salt, to taste
  • Black Pepper, to taste
  1. Preheat oven to 400˚F.  Line 1 baking tray.  Rinse and chop the produce accordingly.
  2. With a fork, poke holes in the sweet potatoes all over the skin.  Place the potatoes on the baking tray.  Coat the skin of each of the potatoes with ½ tsp. olive oil, and sprinkle with a pinch of salt.  Once the oven is hot, place the potatoes in the oven, and allow them to cook for 45 minutes, until they are able to be easily cut with a knife.
  3. Make the dressing.  Combine all ingredients in a blender, and pulse until smooth. Set aside for serving.
  4. Make the filling.  Set a large skillet to medium heat.  Once hot, add 1 tbsp. olive oil or vegetable stock.  Then, add garlic, ginger, and onion.  Cook until onion is translucent, stirring occasionally, 3-4 minutes.  Add tempeh, and cook for 1-2 minutes more.  Then add broccoli, and cook until tender, 1-2 minutes.  Season with tamari, salt, and pepper.  Remove from heat until ready to serve.
  5. Cut a potato down the middle.  Add about 1 cup of filling to the potato.  Garnish with any (or all) of the listed choices above.  Enjoy! 

Mango Coconut Mousse | Mango and Chickpea Curry | Black Bean Tacos with Mango Salsa

Today, we are making mangoes three ways:

  • Mango-Coconut Mousse
  • Mango & Chickpea Curry
  • Black Bean tacos w/ Mango Salsa

Hope you enjoy these recipes!

The video and written recipes can be found below!

Vegan Coconut Mango Mousse

Cook and Prep Time: 5 minutes (+1 hour)


You Need
  • 3 Mangoes, peeled and diced
  • 1 cup Cashews, soaked overnight
  • 1 small can Coconut Cream
  • 4 Medjool Dates, pitted
  • ½ tsp. Cinnamon
  1. Rinse and chop the produce accordingly.
  2. Add all ingredients to a blender.  Pulse until smooth.
  3. Transfer mixture to serving bowls.
  4. Refrigerate for at least 1 hour before serving. 
  5. Garnish with fresh mangoes and mint.  Enjoy!

Coconut Mango Curry with Chickpeas

Serves 3-4

Cook and Prep Time: 40 minutes

You Need:

• 1 large can Chickpeas, rinsed and drained
• 1 ¼ cup Brown Jasmine Rice, cooked
• 1 Green Bell Pepper, chopped thinly
• 1 Red Bell Pepper, chopped thinly
• 1 Yellow Bell Pepper, chopped thinly
• 1 White Onion, diced
• 3 Mangoes, peeled and diced
• 3 tbsp. Yellow or Red Curry paste
• 3 cloves Garlic, minced
• 1 inch. Ginger, fresh, roughly chopped
• 1 cups Coconut Milk
• 1 cup Vegetable Broth
• ¼ cup Fresh Cilantro, chopped
• Salt, to taste
• Black Pepper, to taste
• Olive Oil

  1. Rinse and chop all the produce accordingly.
  2. In a wok or large pan, set the heat to medium-high with 1 tbsp. of oil. Add garlic, ginger, and onion. Sauté for 5 minutes, until onion is translucent.
  3. Add the peppers and onion, cooking for 2-3 minutes, until the peppers soften.
  4. Add the coconut milk, broth, and curry paste to the pan, and stir until mixed evenly. Add the chickpeas back into the pan and cook for another 2-3 minutes.
  5. Add the mangoes and half of the cilantro to the pan, stirring frequently, and allowing it to reduce for 3-4 minutes.
  6. Add the coconut milk to the pan and bring the curry to a boil. Once boiling, reduce to a simmer and cook for another 7-8 minutes, allowing the curry to thicken.
  7. Distribute the rice evenly amongst the plates. Top the rice with the curry and garnish with the rest of the cilantro leaves. Enjoy!

BBQ Black Bean Tacos with Mango Salsa

Cook and Prep Time: 30 minutes
Serves: 3-4

You Need

• 1 large can Black Beans, rinsed and drained
• ½ cup BBQ Sauce
o ¼ cup Tomato Puree
o ½ cup Vegetable Stock
o 1 tbsp. Apple Cider Vinegar
o 1 tbsp. Coconut Nectar
o Salt, to taste
o Black Pepper, to taste
o 1 tbsp. Ground Cumin
o 1 tbsp. Smoked Paprika
o 1 tbsp. Garlic Powder
o 1 tbsp. Onion Powder
• Corn Tortillas
• Chopped Cilantro, for garnish
• Lime Wedges, for garnish
• Chopped Jalapeno, for garnish

For the Salsa

• 1 Mango, diced
• 1 Red Bell Pepper, diced
• ½ Jalapeno Pepper, diced (optional)
• ½ Lime, juiced
• ¼ cup Cilantro, chopped
• Salt, to taste

  1. Rinse and chop the produce accordingly.
  2. Make the BBQ black beans. Set a small pan to medium heat. Once hot, combine all barbecue sauce ingredients, and add them to the pan. Bring the mixture to a boil, then reduce the heat to a simmer. Cook until the sauce has reduced by about ¼, about 5 minutes, stirring frequently. Add black beans, and toss to combine. Simmer for 5 minutes, until black beans have taken up the flavor of the sauce. If the sauce becomes too thick, add water of vegetable stock as need. Season to taste.
  3. Make the salsa. Combine all the ingredients in a bowl, and toss to combine. Set aside until ready to serve. (Note: you can make this ahead of time to allow flavors to marinate for 30+ minutes in the refrigerator.)
  4. Make the tacos. Add black beans to corn tortilla, and top with mango salsa. Garnish with cilantro and fresh lime juice. Add chopped jalapenos or hot sauce for heat. Enjoy!