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!

Smoky Baked Beans

Smoky Baked Beans

Cook and Prep Time: 60-70 minutes

Serves: 6-8

You Need

  • 2 28oz. cans Black Beans, rinsed and drained
  • 1 Yellow Onion, diced
  • 6-8 cloves Garlic, minced
  • 1 Red Bell Pepper, diced
  • 1 T Chili Powder
  • 1-2 t Dried Oregano
  • 1 t Ground Mustard
  • 2 t Ground Cumin
  • 2 t Smoked Paprika
  • 1 T Miso Paste
  • 2 T Apple Cider Vinegar
  • 2 T Maple Syrup
  • Salt & Pepper, to taste
  • Vegetable Stock or 1-2 Extra Virgin Olive Oil, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 350˚F.
  2. Set a Dutch oven or large, oven-friendly pot to medium heat.  Once hot, add the onion, pepper, and garlic.  Cook for about 5 minutes, until the onion is translucent.
  3. Add the spices (ground mustard, chili powder, dried oregano, ground cumin, smoked paprika), and cook for 1 minute, until fragrant.
  4. Add the miso paste, apple cider vinegar, maple syrup, and black beans.  Add just enough water to cover the beans.  Stir to combine.
  5. Transfer your pot to the oven, and bake for 50-60 minutes, until the sauce has thickened.
  6. Serve with tacos or as the side at a barbecue.  Enjoy!

Pineapple- Orange Banana Pancakes

Pineapple-Orange Banana Pancakes

Cook and Prep Time: 25 minutes

Serves: 7-8 Pancakes

You Need

Dry Ingredients

  • 1 ½ c Oat Flour
  • 1 t Cinnamon
  • 1 t Baking Powder

Wet Ingredients

  • 2 Ripe Bananas
  • 1 c Dairy-Free Milk
  • 2 T Maple Syrup
  • 2 t Vanilla Extract
  • 1 Orange, zested and juiced
  • ½ c Pineapple
  • 1 T Olive Oil or Coconut Oil

DIRECTIONS

  1. Rinse and prepare the ingredients accordingly.
  2. Place the dry ingredients in one bowl, and whisk to combine.
  3. In a second bowl, add the bananas, and mash.  Then add the rest of the wet ingredients and whisk to combine.
  4. Combine the mix and wet ingredients.
  5. Fold the pancakes into the batter.
  6. Heat your oil on a griddle set to medium-high heat.
  7. Once hot, add ¼- ½ cup of the batter to the griddle. 
  8. Cook for 2-3 minutes per side.
  9. Serve immediately with fresh berries and fruit.  Enjoy!

Summer Moussaka

Summer Moussaka

Cook and Prep Time: 1 hour

Serves: 5-6

You Need

  • 1 Eggplant, cut into ½ -inch slices
  • 3 Potatoes, cut into ½ -inch slices
  • 2 Zucchini, cutting into ½ inch slices
  • 2 T Dried Oregano
  • Salt & Pepper, to taste
  • 1 t Olive Oil

For the Sauce

  • 15oz. can Chickpeas, rinsed and drained
  • 2 cups French Lentils, cooked
  • 28oz. can Crushes Tomatoes
  • 1 White Onion
  • 5-6 cloves Garlic
  • 1 T Dried Oregano
  • 1 t Cinnamon
  • 1 t Ground Cloves
  • ½ cup Vegetable Stock
  • 1 t Olive Oil or Vegetable Stock, for sautéing
  • Salt & Pepper, to taste

Garnishes

  • Chopped Basil
  • Chopped Parsley
  • Red Chili Flakes

DIRECTIONS

  1. Rinse and chop your produce accordingly.  Preheat your oven to 400˚F.  Line 1 large baking tray (or 2 smaller trays).
  2. Add your potatoes, eggplant, and zucchini to your baking tray.  Add dried oregano, salt, pepper, and olive oil.  And toss to coat.  Roast for 25-30 minutes.
  3. Make the sauce.  To a pot, add you’re the garlic and onion.  Cook for 5 minutes, until your onion is translucent.  Add oregano, cloves, and cinnamon.  Cook for 1-2 minutes, until fragrant.  Then, add your tomatoes, chickpeas, and lentils.  Simmer for 20 minutes, until thickened.  Season with Salt & Pepper to taste.
  4. Assemble the Moussaka.  Alternate layering the potatoes, sauce, zucchini, and eggplants.  Garnish with fresh parsley.  Enjoy!

Super Green Kale Pesto

Super Green Kale Pesto


Cook and Prep Time: 10 minutes
Serves: about 2 cups

You Need


• 2 cups Kale, chopped and packed
• 1 cup Basil
• 1 cup Parsley
• ½ cup Walnuts, Hemp Seeds, or Sunflower Seeds (or other combination of nuts and seeds)
• 4-5 cloves Garlic
• 1 Lemon, juiced
• 1-2 tbsp. Extra Virgin Olive Oil
• 2-4 tbsp. Water (or add water as needed)
• Salt & Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add all of your ingredients to a food processor, and pulse until smooth.
  3. Enjoy!

Oil-Free Vegan Mayonnaise

Vegan Mayonnaise


Cook and Prep Time: 5
Serves: 1 ½ cups


You Need

• 1/3 cup Cashews, soaked overnight
• ½ tbsp. lemon juice
• 2 tsp. Apple Cider Vinegar
• 1 tsp. Dijon Mustard
• 1 tsp. Tamari
• ½ Medjool Date, pitted
• ¼ tsp. Onion Powder
• ½ cup Water
• Salt, as needed


DIRECTIONS

  1. Rinse a prep the ingredients accordingly.
  2. Add to a blender and pulse until smooth.

Spicy Lentil Soup

Spicy Lentil Soup

Serves 3-4

Cook and Prep Time: 40 minutes

You Need:


• 4 cups Vegetable Stock
• 2 cup Lentils, dry
• 2 stalk of Celery, chopped
• 2 large Carrots, chopped
• 3 cloves of Garlic, minced
• 3-4 Shallots, sliced
• 1 Tomato, diced
• 1 tbsp. Olive Oil or Vegetable Stock, for sautéing
• ½ Lemon, juiced
• Salt, to taste
• Black Pepper, to taste
• 1 tbsp. Garlic Powder
• 1 tbsp. Onion Powder
• 1 tbsp. Smoked Paprika
• 1 tbsp. Red Pepper Flakes (Optional), for garnish
• 1 tsp. Dried Thyme
• 1 tsp. Dried Oregano
• Fresh Basil or Parsley, chopped, for garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Set a large pot, set to medium heat. Once hot, add the olive oil or vegetable stock. Then, add the shallots, celery, carrots, stirring frequently, for 5 minutes until onion is translucent. Then, add garlic, and cook for 1 minute more, or until fragrant.
  3. Add tomato, spices, and toss to combine, cook until tomatoes begin to break down, 2 minutes.
  4. Add the vegetable stock and lentils. Bring to a boil. Once boiling, over and reduce heat to a simmer. Allow to simmer for 20 minutes, or until lentils are tender.
  5. Serve with fresh herbs and garnish with chili flakes. Enjoy!

Pico de Gallo

Pico de Gallo


Cook and Prep Time: 10 minutes (+ 2-3 hours)
Serves: about 3 cups


You Need

• 1-pint Cherry Tomatoes, chopped finely
• ½ Red Onion, diced
• 2-3 cloves Garlic, minced
• 1 cup Cilantro, finely chopped
• ½ Bell or Serrano Pepper, diced
• 1 Lime, juiced
• Salt, to taste
• Black Pepper, to taste


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Combine all ingredients in a bowl, and toss to combine.
  3. To enhance the flavor, let the Pico de Gallo rest in the fridge for 2-3 hours, if possible, before serving.
  4. Serve as a side, on top of tacos, quesadillas, burritos, with rice and beans, or to enhance salads. 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.

Yellow Lentil & Eggplant Curry

This curry tastes super luxurious!

It’s kind of amamzing that it takes only about half an hour or so to put together then!

The texture and depth of flavor you can achieve in so little time is quite amazing.

You have to take into account layering your flavors, as that is the key!

Aromatics, then veggies, then lentils and stock with your spices, than the cashew (or coconut cream), then season to taste.

Sounds like a lot of steps, but it makes all the difference!

Enjoy!

Yellow Lentil & Eggplant Curry

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 2 cups Yellow Lentils
  • 2 Small Eggplants, diced
  • 3 Carrots, diced
  • 2 ribs Celery, diced
  • 5-6 cloves Garlic, minced
  • 4 cups Vegetable Stock
  • 1 White Onion, diced
  • 1 bunch Scallions, chopped, greens and whites separated
  • 1 ½ cup Cashew Milk
  • 1 ½ inch piece of Ginger, minced
  • 1 tsp. Ground Cloves
  • 2 tsp. Garlic Powder
  • 2 tbsp. Curry Powder
  • 2 tsp. Garam Masala
  • ½ Lime, juiced
  • Chopped Cilantro, for garnish
  • Lime wedges, for garnish
  • Scallion Greens, for garnish
  • Olive Oil or Vegetable Stock, for sautéing

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Combine ground cumin, coriander, curry powder, and garam masala.
  2. Set a large skillet or pan to medium heat.  Once hot, add 1 tsp. olive oil or vegetable stock.  Then, add garlic, carrots, celery, white onion, and ginger.  Cook for 4-5 minutes, until onion is translucent, stirring frequently to avoid burning.
  3. Add the ground spices and eggplant, and toss to combine.  Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
  4. Add lentils and vegetable stock.  Stir to combine, bring to a simmer, and cover.  Simmer for about 20 minutes, covered, until the lentils are cooked through. 
  5. Add cashew milk, and stir to combine.  Cook for 5 more minutes, uncovered, or until desired thickness is reached.
  6. Add lime juice.  Season with salt and pepper to taste. Stir to combine.

Serve with brown rice, and garnish with lime wedge and cilantro.  Enjoy!