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!

Spicy Salsa Verde | Plant-Based Salsa Verde | Grilled Tomatillo Salsa

Years ago, the first time I had a green salsa, my mind was blown for two reasons.

  1. ) I had no idea salsa could be green.
  2. ) I did not know what tomatillos even were!

These little green cousins of tomatoes are incredibly delicious, and in my opinion make a better salsa in many cases!

Take it up a level by grilling these tomatillos to enhance the flavor.

And really, the rest of your flavors are your standard salsa ingredients. And feel free to add as much heat as you’d like!

Serve it up with some homemade chips and you will have a crowd pleaser for any get together!

Tomatillo Salsa

Cook and Prep Time: 5 minutes

Serves: 6-8 people

You Need

  • 5­-6 Tomatillos, halved
  • 1 Green Bell Pepper, diced
  • 1 clove Garlic,
  • ½ Red Onion, chopped
  • 1 Lime, juiced
  • ¼ cup Cilantro
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Red Chili Flakes or Chili Powder (optional)

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. (Optional) Set a pan (ideally a grill pan) to medium heat.  Add 1 tsp. olive oil.  Once hot, add the tomatillos face-down.  Cook until caramelized slightly, 2-4 minutes, depending on size.  Then, remove them from heat.
  3. Place all ingredients in a food processor.  Pulse until smooth.
  4. 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!

Oil-Free WFPB Enchiladas

These oil-free enchiladas are so simple you’d be surprised!

A blender, skillet, and baking tray is all you need!

Dinner for the family ready in 35 minutes?

Sign me up for that!

Oil-Free WFPB Enchiladas

Cook and Prep Time: 35 minutes

Serves: 4-5

You Need

  • 1 15 oz. can Sweet corn, rinsed and rained
  • 1 15 oz. can Black Beans
  • 3 Roasted Bell Peppers, chopped
  • 3-4 cloves Garlic, minced
  • ½ Yellow Onion, diced
  • Cashew-Avocado Crema
    • ½ cup Cashews, soaked overnight
    • ½ Lime, juiced
    • ½ Avocado
    • ½ cup Water
  • Enchilada Sauce
    • 1 cup Vegetable Stock
    • ½ cup Tomato Puree
    • 1 tsp. Ground Chili Powder
    • 1 tsp. Smoked Paprika
    • 1 tbsp. Ground Cumin
    • 1 tbsp. Garlic Powder
    • 1 tsp. Onion Powder
    • ½ Lime, juiced
    • 1 tsp. Maple Syrup
  • Salt, to taste
  • Black Pepper, to taste
  • Corn Tortillas
  • Chopped Cilantro, for garnish
  • Sliced Avocado, for garnish
  • Lime Wedges, for garnish
  • Jalapeno Peppers, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 500˚F.
  2. Make the enchilada sauce.  Combine all the ingredients and whisk to combine.  Season with salt and pepper to taste.  Separate your sauce evenly into two portions.
  3. Make the filling.  Set a pan to medium heat.  Once hot, add garlic and onion.  Sauté until translucent and fragrant, adding vegetable stock (or water) as needed, 4-5 minutes. 
  4. Add corn, black beans, bell peppers, and half of the enchilada sauce.  Cook until combined and everything is warmed through, 2-3 minutes.  Season to taste.
  5. Make the enchiladas.  Add filling to your corn tortillas, and roll.  Add the filled tortillas to the baking tray.  Once the tray is full, pour over the enchilada sauce.  Then, add the baking tray to oven.  Bake for 5-10 minutes, until the ends are crispy and golden brown.
  6. Meanwhile, make the cashew-avocado crema.  Combine ingredients in your blender, and pulse until smooth.  Season with salt and black pepper to taste.
  7. Once the enchiladas are cooked, pour over the cashew cream, and top with the desired garnishes.  Enjoy!

SPOOKY Spinach Hummus

Halloween is around the corner! So it is time for a recipe that is in line with this time of year!

As you may know, hummus is one of my go-to party favorites.

The nice part about hummus is that there are some many different flavors and colors.

In this case, using spinach will give you a spooky green color, just in time for the holiday!

Hope you enoy!

Spinach Hummus

Cook and Prep Time: 60 minutes

Serves: 2 cups

You Need

  • 5 oz. Spinach, chopped
  • 2-4 cloves Garlic
  • 1 15 oz. can Chickpeas, rinsed and drained
  • 1-2 tbsp. Olive Oil or Vegetable Stock or 1 additional tbsp. Tahini
  • 2 tbsp. Tahini
  • 1 tbsp. Salt
  • 1 lime, juiced
  • Water, as needed

DIRECTIONS

  1. Bring a pot of water to a boil.
  2. Add the spinach to the water, and blanche for 1 minute, until wilted.  Then, remove the spinach from the water with a strainer or spider.
  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 olive oil, ground cumin, smoked paprika, toasted cashews, parsley, mint, red chili flakes, or pumpkin seeds.  Enjoy!

Miso Maple Acorn Squash

This is a such a simple, delicious squash recipe is an amazing side for many Fall recipes.

It’s always great to stick to seasonal ingredients, as it ensures there is some variety in what we eat.

It also allows for an opportunity to meet local farmers, for example, and develop a relationship with someone who grows the food we eat.

It really brings the cycle full circle in that way.

Hope you give this a shot!

Miso Maple Acorn Squash

Cook and Prep Time: 45 minutes

Serves: 3-4

You Need

  • 2 Acorn Squash, halved, deseeded, and chopped
  • 2 tbsp. Red Miso Paste
  • 1 tbsp. Maple Syrup
  • 1 tsp. EVOO
  • Freshly Ground Black Pepper, for garnish
  • Sesame Seeds, for garnish

DIRECTIONS

  1. Rinse and chop the squash.  Line 1 baking tray and preheat your oven to 400˚F.
  2. Lightly brush each side of the squash with oil.
  3. Once the oven is hot bake the squash for 30 minutes, flipping halfway.
  4. Mix the miso paste and maple syrup together.  Add water if needed for a thinner texture.
  5. Remove the squash from the oven.  Brush the miso-maple glaze on each side.  Bake for 10 minutes more.
  6. Garnish with desired toppings.  Enjoy!