Cashew Carbonara

Cashew Carbonara

Cook and Prep Time: 25 minutes

Serves: 4

You Need

  • 1lb Spaghetti or Linguine (Brown Rice or Lentil/Chickpea Base)
  • 1lb. Mushrooms, sliced
  • 1 ½ cups Peas
  • 6-8 cloves Garlic, sliced
  • Salt & Pepper, to taste

For the Sauce

  • 1 ½ cup Cashews, soaked overnight
  • 1 ¾ cups Water or Vegetable Stock
  • ½ cup Nutritional Yeast
  • 1 T Tamari
  • 1 t Smoked Paprika
  • Salt & Pepper, to taste

For Serving

  • Arugula Salad
  • Red Chili Flakes
  • Chopped Parsley
  • Chopped Basil
  • Chopped Cherry Tomatoes

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Cook the pasta according to package instructions.
  3. Set a large skillet to medium heat.  Once hot, add the mushrooms, and cook for 7-8 minutes, until soft and browned.  Then add the garlic, and cook for 1 minute more.  Then, add the peas, and cook until warmed through.
  4. Make the sauce.  Combine all of the sauce ingredients in a blender, and pulse until smooth.
  5. Add the sauce and cooked pasta, and toss to combine.  Add water to thin if needed, and season to taste.
  6. Serve with your desired toppings.  Enjoy!

Golden Spring Curry

Golden Spring Curry

Cook and Prep Time:30-35 minutes

Serves: 5-6

You Need

  • 28oz. Chickpeas, rinsed and drained
  • 1 bunch Asparagus, chopped into 1-inch pieces
  • 3 Potatoes, cubed
  • 1 bunch Spinach, chopped and stems removed
  • 1 Onion, diced
  • 6-8 cloves Garlic, minced
  • 1-inch piece Ginger, grated
  • 2 Tomatoes, diced
  • 1 T Chili Powder
  • 2-3 t Ground Turmeric
  • 1 T Curry Powder
  • 2 t Cinnamon
  • 1 T Ground Coriander
  • 2 t Ground Cloves
  • 1 Bay Leaf
  • 3-4 cups Vegetable Stock, plus more if needed
  • 5 oz. can Coconut Cream
  • Salt & Pepper, to taste
  • Vegetable Stock or Water, for sautéing
  • 1 Lime, juiced

For Serving:

  • Brown Rice
  • Roasted Potatoes
  • Chopped Cilantro
  • Sesame Seeds

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot medium-high heat.  Once hot, add onion, garlic, and ginger.  Cook until onion is translucent, 4-5 minutes. 
  3. Add tomatoes and ground spices.  Cook until aromatic, adding water if needed to avoid burning, 2-3 minutes.
  4. Add the chickpeas, potatoes, asparagus, and cook for 2-3 minutes more.
  5. Add vegetable stock and bay leaf, then bring to a boil, cover, and reduce heat to a simmer.  Cook for 20 minutes.
  6. Add the coconut cream, spinach, and stir to combine, and cook for 5 more minutes. Add lime juice, and season to taste.
  7. Serve with roasted potatoes, rice, or quinoa.  Garnish with lime wedges, sesame seeds, and chopped cilantro.  Enjoy!

Vegan Broccoli “Cheese” Soup

Vegan Broccoli “Cheese” Soup


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


You Need

• 1 lb. Broccoli, chopped into florets, stems reserved
• 1 cup Yukon Gold Potatoes, diced
• 1 15oz. can Cannellini Beans, rinsed and drained
• ¾ cup Celery, chopped
• ¾ cup Carrots, diced
• 7-8 cloves Garlic, minced
• 1 Yellow Onion, diced
• 4 cups Water or Vegetable Stock
• ½ cup Cashews, soaked overnight
• 2 tsp. Apple Cider Vinegar
• 2 tsp. Dijon Mustard
• 1 Lemon, juiced
• ½ cup Nutritional Yeast
• 1 tsp. Smoked Paprika
• Salt & Black Pepper, to taste
• 1 tsp. Olive Oil
• Olive Oil or Vegetable Stock, for sautéing
• Chopped Parsley, for garnish


DIRECTIONS

  1. Rinse and chop the produce accordingly. Preheat your oven to 400˚F. Line 1 baking tray.
  2. Set a large pot to medium-high heat. Add broccoli stems, carrots, celery, onion, and garlic to the pot. Add a pinch of salt, and sauté until softened, 8-10 minutes.
  3. Then, add the potatoes and vegetable stock. Bring to a simmer, and cook for 20 minutes, until the potatoes have softened.
  4. Meanwhile, roasted the broccoli florets. Place the broccoli florets on your baking tray. Season with salt and pepper, and toss in 1 tsp. of olive oil. Roast for 15 minutes, tossing halfway, or until tender.
  5. To your pot, add the mustard, apple cider vinegar, nutritional yeast, smoked paprika, cashews, cannellini beans, and lemon juice. Stir to combine.
  6. Using an immersion blender, blend the soup until smooth, adding water if needed.
  7. Serve the soup in bowls, and top with parsley and roasted broccoli florets. Enjoy!

Demystifying Vegetable Stock | How to Make Vegetable Stock | The ULTIMATE Vegetable Stock Tutorial

I used to think making stock from scracth was some form of wizardry .

I had no idea where to start or what to do.

But it only took watching a few tutorials on YouTube itself to get a bit of confidence.

Once I began putting it into practice, a new world opened up!

Making stocks from scartch is a HUGE money saver, and you don’t have to worry about any additives or preservatives because you know exactly what you’re putting in your pot.

So today, we’re going over the basics. Enjoy!

Simple Veggie Stock

Cook and Prep Time:2-4 hours (this is completely time dependent- the more time allowed, the more nutrients can be extracted from the ingredients.

You Need:

  • Water (depends on size of pot used)
  • Vegetables (carrots, celery, onion, garlic, pepper, salt, tomatoes, scallions, leeks, mushrooms, and leftover stems or scraps)
  • Fresh herbs (thyme, rosemary, sage, parsley, cilantro, dill)
  • Salt, to taste (optional)
  • Pepper (ground or whole peppercorns)

DIRECTIONS

  1. Clean and rinse vegetables.  If they are whole, cut them into smaller pieces so they all can fit in the pot.
  2. Add all the ingredients to the pot.
  3. Fill that same pot until it is ¾ filled with water. 
  4. Bring the stock to boil, and then reduce the heat and allow the stock to simmer for 2-4 hours.
  5. Once done simmering, allow the stock to cool to room temperature. 
  6. Once cooled, scoop out the larger vegetable chunks with a slotted spoon and discard.
  7. Finally, strain the remaining liquid through a mesh strainer.
  8. If you plan on storing the stock in the freezer, be sure to leave 1-2 inches near the top of your container, as the stock will expand.  The stock can last up to 6 months in the freezer.

Fall Lentil Ground “Beef”

There are some things that seem too difficult to find a replacement for when you’re transitioning a more WFPB lifestyle.

One common one is ground beef, and this one is one of my favorite takes on it!

This is all about building layers of flavor! The combination of earthy ingredients really comes through.

The lentils, mushrooms, and walnuts provide texture, while ingredients like tamari and smoked paprika bring a flavor that is so rich and satisfying, you’ll go back to it again and again!

Fall Lentil Ground “Beef”

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 1 ½ cup Lentils, cooked and drained
  • 16 oz. Cremini Mushrooms, chopped finely (or added to a food processor)
  • 1 Yellow Onion, diced
  • 3-4 cloves Garlic, minced
  • ¼ cup Walnuts, chopped
  • 1 tbsp. Smoked Paprika
  • 1 tbsp. Tomato Paste
  • 1 tbsp. Ground Cumin
  • 1 tbsp. Onion Powder
  • 1 tbsp. Garlic Powder
  • ¾ cup Dry Red Wine
  • 2 tbsp. Tamari
  • 2 tsp. Balsamic Vinegar
  • 1 tbsp. Tahini
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large pan to medium heat.  Once hot, add ½ tbsp. olive oil.  Then, add onion and garlic, and cook until softened and translucent, 4-5 minutes. 
  3. Add half of the wine, and cook until it has reduced, 3-4 minutes.
  4. Add mushrooms and tomato paste.  Cook until mushrooms have released liquid, 6-7 minutes. 
  5. Then, add lentils, walnuts, the rest of the wine, tamari, and spices.  Toss to combine, and cook until flavors have combined, an additional 3-4 minutes.
  6. Add balsamic vinegar and tahini, and stir to combine.  Then, season to taste!
  7. Serve with your favorite taco toppings and garnishes.  Enjoy!

VEGAN Pumpkin Bread | Gluten-Free Dairy-Free Pumpkin Bread | THE BEST Pumpkin Bread

‘Tis the season for pumpkin bread!!

This holiday favorite is always a crowd-pleaser, and for good reason! Make this plant-based version for a healthy-ish for a delightful, guilt-free treat!

I’m sure whoever you’re spending the holidays with won’t even notice that it is vegan!

Vegan Pumpkin Bread

Cook and Prep Time: 75 minutes

Serves: 8

You Need

  • 15 oz. Can Pumpkin Puree
  • 2 ½ cups Oat Flour
  • 2 tbsp. Ground Flax + 5 tbsp. Water
  • ¼ cup Nut or Seed Butter
  • 3 tbsp. Maple Syrup
  • 2 tsp. Baking Soda
  • ½ tsp. Salt
  • 1 tsp. Ground Nutmeg
  • 1 tbsp. Cinnamon
  • ½ tsp. Allspice
  • ¼ tsp. Ground Cloves
  • ½ cup Pumpkin Seeds, for garnish

DIRECTIONS

  1. Preheat your oven to 350˚F. 
  2. Whisk together the ground flax and water to make your flax egg.  Set aside for 5-10 minutes, until thickened.
  3. Separate you wet and dry ingredients into separate.  Whisk each to combine separately.
  4. Slowly incorporate the dry mixture into the wet mixture. Stir well, until all clumps have dissolved.
  5. Place mixture in a loaf pan.  Bake at 350˚F for 50-60 minutes, or until a toothpick comes out cleanly.
  6. Let the bread cool at room temperature.  Garnish with pumpkin seeds. 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!

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!

Enjoy!

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

DIRECTIONS

  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!

Black Bean and Mushroom Soup

Warm and cozy is how I would describe this soup!

Plus, if you like mushrooms, I think this really highlights the flavor!

Such a deep, rich flavor can be developed so quickly with seasonal herbs and spices, and this makes for fantastic lunch or dinner!

Today, I used cremini mushrooms, but you can feel free to mix and match any mushrooms you like!

I also added black beans here to add a little bit more protein, fiber, and healthy carbohydrates to this soup.

In effect, this makes the soup a one-pot meal if you so choose. A dream for many home cooks like myself!

You can also serve this up with some brown rice, quiona, or other whole grain along with some roasted veg or a salad.

Enjoy!

Black Bean and Mushroom Soup

Cook and Prep Time: 30 minutes

Serves: 4-6

You Need

  • 1 28 oz. can Black Beans, rinse and drained
  • 2 lbs. Cremini Mushrooms, chopped
  • 1 Yellow Onion, diced
  • 4 cloves Garlic, minced
  • 4 cups Vegetable Broth
  • 5 oz. Coconut Yogurt
  • Salt, to taste
  • Black pepper, to taste
  • 3 tbsp. Garlic Powder
  • 1 tsp. Dried Thyme
  • 1 tsp. Dried Rosemary
  • 1 tsp. Sage
  • Chopped Scallion, for garnish
  • Olive Oil or Vegetable Stock, for sautéing.

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a pot to medium heat.  Once hot, add the onion.  Cook until softened and caramelized, 5-6 minutes.  Then, add garlic, and cook for 1 more minute, until fragrant.  (Add vegetable stock to deglaze as needed).
  3. Add mushrooms, and stir to combine.  Cook through until their liquid has burned off, 5-7 minutes.
  4. Add back beans, yogurt, and spices, and stir to combine.  Then, and vegetable stock, and bring the soup to simmer.  Allow soup to simmer for 5 minutes, and season to taste.  Turn off the heat.
  5. Using an immersion blender, blend until smooth.
  6. Serve with chopped scallions and toasted sourdough bread.  Enjoy!

Plant-Based Palak Paneer | Dairy-Free Palak Paneer | EASY VEGAN Palak Paneer Recipe

**Plant-Based Palak Paneer | Dairy-Free Palak Paneer | EASY VEGAN Palak Paneer Recipe**

If you’re looking to sneak some greens in, try this recipe!

This palak paneer is LOADED with flavor!

I’ve talk about spinach in another video, but I think this just might be my favorite way to use it!

Obviously to make this dairy-free, we need a paneer substitute, and this is where tofu comes into play!

I prefer a baked tofu for the texture (you can check the blog for a separate post on that).

But this is delicious, warm, and comforting.

What more can you ask for at this time of year?!

Full video and written recipe below!

Tofu Palak Paneer

Cook and Prep Time: 40 minutes

Serves: 4

You Need

  • Crispy Baked Miso Tofu (Recipe Below)

For the Spinach Sauce:

  • 10 oz. Baby Spinach 
  • ½ cup Soaked Cashews (ideally overnight.  You can boil these in 15-20 minutes to soften if needed)
  • 1 1/4 cups water
  • 1 tsp. Salt

For the Masala:

  • 1 cup Brown Rice, cooked
  • Spinach Sauce (above)
  • 4-5 cloves Garlic, minced
  • 1 White Onion, diced
  • 1 in. Fresh Ginger, minced
  • 2 small Tomatoes, diced
  • 1 tbsp. Garam Masala
  • ½ tsp. Cumin Seeds
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tsp. Olive Oil
  • 1 tsp. Turmeric
  • Chopped Cilantro, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven for the tofu (see below).  Bring 1 pot of water to a boil. 
  2. One the oven is hot, begin baking the tofu (see below).
  3. Make the spinach sauce.  Blanche the spinach quickly in the boiling water, 1-2 minutes, or until wilted.  Then, add the spinach, cashews, water, and salt to a blender.  Blend until smooth.
  4. Set a large skillet to medium-heat.  Once hot, add cumin seeds. Toast until they begin to brown slightly, 30-60 seconds.  Then, add garlic, ginger and onion.  Cook until onion is translucent, 4-5 minutes. 
  5. Add spices (garam masala, turmeric).  Cook until fragrant, stirring occasionally to avoid burning, about 1 minute.  
  6. Add the spinach sauce, and toss to combine.  Fold in the tofu to combine (or add on top at the end to keep them crispier).
  7. Serve with brown rice, and garnish with cilantro leaves and/or lime wedge. Enjoy!

Crispy Baked Miso Tofu

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 2 blocks Firm or Extra-Firm Tofu, cut into ½ inch blocks
  • 2 tbsp. Arrowroot Powder
  • 1 tbsp. Olive Oil
  • 1 tsp. salt
  • 2 tbsp. White or Yellow Miso Paste
  • 2 Lemons, juiced

DIRECTIONS

  1. Press the tofu by wrapping the blocks in paper towels or a clean dish towel. Place a plate or pan on top of the wrapped tofu, and put something heavy (such as a cast iron pan) on top of that. Let the tofu press for about 30 minutes.  Preheat oven to 400˚F.  Line 1 baking tray.
  2. Slice the tofu accordingly.  In a bowl, add the tofu, oil, salt, arrowroot powder.  Toss to combine, taking care to not break the tofu.  Whisk together the miso paste and lemon juice.  Season accordingly with salt and pepper.
  3. Place tofu on the baking tray, and bake for 20 minutes.  Then, remove the tofu, add the sauce, and stir to combine.  Bake for 10 minutes more.
  4. Serve as desired.  Enjoy!