Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Lemon Pesto Risotto w/ Roasted Chickpeas & Cherry Tomatoes

Cook and Prep Time: 40 minutes

Serves: 5-6

You Need

For the Rice

  • 1 ½ cups Brown Arborio Rice
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 5 cups Vegetable Stock
  • 3 T Nutritional Yeast
  • 3-4 cups Baby Spinach
  • 1 Lemon, juiced
  • Salt & Pepper to taste

For the Oven

  • 3-4 cups Cherry Tomatoes, Halved
  • 15 oz. Chickpeas, rinsed and drained
  • 1 T Dried Oregano
  • 1-2 t Dried Thyme
  • 1 T Extra Virgin Olive Oil
  • Salt & Pepper, to taste

For the Pesto

  • 2 cups Leafy Greens (Kale, Spinach, Arugula, etc.)
  • 1 cup Basil
  • 1 cup Roasted Almonds
  • ½ cup Nutritional Yeast
  • 4-5 cloves Garlic
  • 1 Lemon, juiced
  • 1-2 tbsp. Extra Virgin Olive Oil (optional)
  • 2-4 tbsp. Water (or add water as needed)
  • Salt & Pepper, to taste

For Garnish

  • Nutritional Yeast
  • Lemon Wedge
  • Chopped Parsley

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 425˚F and line 1 baking tray.
  2. Add the chickpeas to one side of the baking sheet, and the tomatoes to the other.  Season and toss in olive oil.  Roast 20-25 minutes, until the chickpeas are crispy.
  3. Make the risotto.  Add the stock to a small pot, and bring to a gentle simmer.  Meanwhile, in a large skillet, add the onion, and cook until translucent, 4-5 minutes.  Then, add the garlic and cook for 1 additional minute.  Then, add the rice, and cook for 1 minute before adding about ½ of the vegetable stock at a time.  Stir often.  As the pan become dry, add another ½ cup of stock.  Repeat the process until all of your stock has been used, or until your rice is al dente.  Then, turn off the heat and add in the spinach.  Stir and cook until wilted.  Season to taste.
  4. Make the pesto.  Add all of the ingredients to a food processor and pulse until smooth.
  5. Serve the risotto, and top with pesto, chickpeas, tomatoes, and your favorite garnishes.  Enjoy!

Oil-Free Marinara Sauce with Collard Greens & Chickpeas

Who doesn’t love pasta?!

There are so many different ways you can go here.

In terms of a quick weeknight dinner, this is something that is going to be very difficult to surpass!

Instead of adding spinach to your favorite pasta sauce, why not try collard greens?

Compared to spinach, it has a little more texture and is sturdier, so you will need a little more time to cook it down, but it is well worth the extra couple of minutes.

Plus when you add flavors like lemon juice, it can really stand out and pop!

Hope you give this a try!

Oil-Free Marinara Sauce with Collard Greens & Chickpeas

Serves 2-3

Cook and Prep Time: 30-40 minutes

You Need:

  • 1 large can Chickpeas, rinsed and drained
  • 1 bunch Collard Greens, stems removed, chopped
  • 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
  • 4 cloves Garlic, sliced
  • Vegetable Stock or Water, for sautéing
  • Salt, to taste
  • Black Pepper, to taste
  • Garlic Powder, to taste
  • 1 Lemon, juiced
  • Chopped Parsley, for garnish
  • Nutritional Yeast, for garnish
  • 16 oz. Brown Rice Pasta

DIRECTIONS

  1. Rinse and chop produce accordingly.
  2. Cook pasta according to package instructions
  3. 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. 
  4. Add the collard greens.  Cook for 1-2 minutes, or until wilted. 
  5. Add the chickpeas, and cook until warmed through, 1-2 minutes.
  6. Add the tomato puree.  Bring to a boil, then reduce the heat to a simmer.  Cook for about5 minutes, until desired thickness is reached.  Season with salt and pepper to taste.
  7. Add zucchini noodles to sauce, and stir to combine.  Cook for another 2-3 minutes.
  8. Divide evenly among serving plates.  Garnish with parsley and nutritional yeast. Enjoy!

Roasted Butternut Squash Hummus

Very excited to make this for Thanksgiving later this week!

I love putting twists on classics, and hummus is one of the best to tinker with!

Seasonal ingredients, like squash, make for a great vehicle to spice things up.

They also add this gorgeous color!

Impress your friends and family this week with this one!!

Enjoy!

Roasted Butternut Squash Hummus

Cook and Prep Time: 60 minutes

Serves: 2 cups

You Need

  • 1 Butter Squash, cubed
  • 2-4 cloves Garlic
  • 2 15 oz. can Chickpeas, rinsed and drained
    • Reserved Aquafaba from both cans!
  • 2 tbsp. Tahini
  • 1 tbsp. Salt
  • 1 Lemon, juiced and zested
  • Water, as needed

DIRECTIONS

  1. Preheat your oven to 400˚F.  Rinse and chop the produce accordingly. Line 1 baking tray.
  2. Add butternut squash to the baking tray, and roast for 30-35 minutes, or until each piece is fork tender.  Remove the squash from the oven and and let cool.
  3. Add all ingredients to a blender or food processor, and pulse until smooth.  Slowly add more water, 1 tbsp. at a time, to reach the desired consistency.  Season with more salt if needed.
  4. Garnish with fresh herbs, toasted squash (or pumpkin) seeds, and spices.  Enjoy!

Oil-Free Three Herb Cashew Pesto | Easy Vegan Pesto | Quick Healthy Pesto Recipe

I LOVE pesto!

I think pesto is my favorite sauce on planet, for a few reasons.

First and foremost is that you can put it on pretty much anything, and it will taste better.

Second, the recipe is super versatile. Traditional pestos are made using basil only. I have no issue with this, but sometimes basil is hard to find (if you don’t grow it yourself) or could be expensive when out of season.

Adding parsley, mint, or cilantro adds a different twist on a classic recipe!

You can take that a step further and replace the cheese portion. With the right ingredients, you can easily make up for that flavor.

Finally, I started using cashews instead of extra virgin olive oil every time I make it, and I was pleasantly surprised! You still get all the creaminess without having to use all that oil.

But don’t take my word for it! Give this a shot yourself!

Vegan Cashew Pesto

Cook and Prep time: 5 minutes

You Need:

  • 3 cups Basil (and/or other fresh herbs), stems removed and roughly chopped
  • 1 cup Cashews
  • 1-2 tbsp. Water + more as needed
  • ½ Lemon, juiced
  • 3 cloves Garlic
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Pepper Flakes (Optional)

DIRECTIONS

  1. Place the cashews in a blender.  Pulse until a fine meal has formed.
  2. Add the water, a little at a time, and continue to process until the cashews form a thick cream.
  3. Rinse produce.  Roughly chop the garlic.
  4. To the blender, add the basil, garlic cloves, lemon juice, salt, black pepper, red pepper flakes.  Blend until smooth and set aside until ready to use. 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!

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!

**Sweet Potato and Mung Bean Dal | How to Make Dal at Home**

An Italian American makes Dal.

What can go wrong?

Written and video recipes below.

Enjoy!

Cook and Prep Time: 50 minutes
Serves: 6


You Need


• 2 cups Mung Beans, sprouted
• 1 Sweet Potato, chopped into ½ inch pieces
• 1 can Coconut Milk
• 1 can Chopped Tomatoes
• 5 Shallots, minced
• 1 head Garlic, minced
• 1-inch Ginger, minced
• 2 tbsp. Yellow Curry Powder
• 2 tbsp. Ground Cumin
• 1 tbsp. Ground Coriander
• 1 tbsp. Smoked Paprika
• 2-3 tbsp. Tamari
• 4 cups Vegetable Stock or Water
• 1 Lime, juiced
• Chopped Cilantro, for garnish
• Chopped Parsley, for garnish
• Roasted Cashews, chopped, for garnish
• Salt, to taste
• Black Pepper, to taste
• Lime Wedges, to serve

DIRECTIONS
  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat. Add 1 tbsp. oil. Once hot, add shallot, and ginger, cook until onion is translucent, stirring occasionally, 4-5 minutes. Then, add garlic, and cook for one minute more.
  3. Add sweet potato and a pinch of salt. Toss to combine. Then, and spices and stir thoroughly to avoid burning for 1-2 minutes.
  4. Add tomatoes, coconut milk, vegetable stock, tamari, and mung beans. Stir to combine and bring mixture to a boil. Once boiling, reduce your heat to a simmer.
  5. Simmer for 35-40 minutes, stirring occasionally, until mung beans are tender. Reduce even further for a thicker dal, or add more water for a thinner version. Add lime juice and season to taste with salt and pepper.
  6. Serve with brown rice, chopped cashews, herbs, and a lime wedge. 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)

Serves:

You Need
  • 3 Mangoes, peeled and diced
  • 1 cup Cashews, soaked overnight
  • 1 small can Coconut Cream
  • 4 Medjool Dates, pitted
  • ½ tsp. Cinnamon
DIRECTIONS
  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

DIRECTIONS
  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

DIRECTIONS
  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!

My Favorite Healthy Eating Hacks

I know the hardest part about change is where to start.

That’s why I put together this video to give you some tricks that you can easily use on your road to a healthier lifestyle.

Whether you are just starting out or already lead a healthy lifestyle, you can definitely find something in this video that you can put into action today!

Bear in mind, this list is my opinion. There are other great places to get started.

Also, this list isn’t really in any particular order, so feel free to start with whatever you can incorporate into your own busy schedule.

But you do have to START! And that is the hardest part most of the time!

So, enjoy!

Is it All About Calories?

This one hits close to home. This is a topic that I have been around really my entire life to this point.

I am so passionate about this topic that not only is there an 11-minute YouTube video on this, Dr. Kali and I decided to do a 6-PART podcast series on weight loss and other factors that going into it besides counting calories.

You can find that on iTunes here, or wherever else you listen to The Art of Eating.

But this episode is a great place to start:

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

We’ve all heard it before, no doubt: eat less and exercise more. You will burn more calories and lose weight.

Many doctors and experts cite the dramatic weight-gain epidemic as being due to simply consuming more food and being less active as a whole.

On the face of it, it seems hard to dispel: people gain weight because they consume more calories than they burn off. After all, a calorie is a calorie, right?

Today, we take a look at all the factors that led to how this mantra came to be, and more importantly, is it useful?