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


  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


  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!

Oil-Free Tomato Sauce | WFPBNO Spicy Tomato Sauce | Oil-Free Vegan Marinara Sauce

If you’re to looking to incorporate more whole foods into what you eat, you are probably well-aware that part of this process is removing as many processed foods as possible.

This was a foreign concept to me not that long ago. I always thought you HAD to saute, bake, and roast with oil.

Having flexibility in the kitchen is key. For me, the ability to cook without oil was actually kind of a revelation.

It opened doors I didn’t know existed and allowed me to get more creative.

Hope you enjoy!

Oil-Free Tomato Sauce | WFPBNO Spicy Tomato Sauce

Serves 2-3

Cook and Prep Time: 30-40 minutes

You Need:

  • 1 large can Pinto Beans, rinsed and drained
  • 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
  • ¾ cup Dry White Wine
  • 4 cloves Garlic, sliced
  • 1 tbsp. Tomato Paste
  • Vegetable Stock or Water, for sautéing
  • Salt, to taste
  • Black Pepper, to taste
  • 1 tbsp. Smoked Paprika
  • 1 tsp. Dried Thyme
  • 1 tbsp. Garlic Powder
  • 1 tbsp. Onion Powder
  • 1 tbsp. Red Pepper Flakes
  • Chopped Parsley, for garnish
  • Nutritional Yeast, for garnish


  1. Rinse and chop produce accordingly.  Mix together smoked paprika, thyme, garlic powder, onion powder, and chili flakes.
  2. 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. 
  3. Add the spice mixture, and stir to combine.  Cook for 1 more minute, or until fragrant. 
  4. Add the tomato puree.  Bring to a boil, then reduce the heat to a simmer.  Cook for about 10 minutes, until desired thickness is reached.  Then, add the beans, and cook until warmed through, 2-3 minutes.  Season with salt and pepper to taste.
  5. Add zucchini noodles to sauce, and stir to combine.  Cook for another 2-3 minutes.
  6. Divide evenly among serving plates.  Garnish with parsley and nutritional yeast. 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!

Plant Based Crab Cakes | Vegan Crab Cakes | Easy Vegan Crab Cake Recipe | Plant Based Recipe

I used to LOVE crab cakes growing up.

Weirdly, I liked salmon cakes even more!

So because of my love for all foods in cake form, I had to try out a version that was plant-based!

Texture to me is more important than flavor here.

I do think plants can shine on their own without having to mimic the flavors of other animal-based alternatives.

But the texture is key!

So today, I’ll cover some of my favorite ingredients today!

Hope you enjoy!

Vegan Crab Cakes

Cook and Prep Time:

Serves: 8 cakes

You Need

  • 1 small can Chickpeas, rinsed and drained
  • 2 cans Artichoke Hearts, rinsed and drained
  • 1 can Hearts of Palm, chopped
  • ½ Red Onion, chopped
  • 4-5 cloves Garlic, minced
  • 1 Lemon, juiced
  • 1 tbsp. Dijon Mustard
  • 1 stalk Celery chopped
  • 3 tbsp. Coconut Yogurt
  • 2 tbsp. Old Bay Substitute
    • 2 tsp. Smoked Paprika
    • ¼ tsp. Allspice
    • ¼ tsp. Cinnamon
    • ¼ tsp. Nutmeg
    • ½ tsp. Cayenne Pepper
    • 1 tsp. Ground Mustard
    • 2 tsp. Black Pepper
  • 1 cup Panko Breadcrumbs (GF options are available)
  • Salt, to taste,
  • Black Pepper, to taste


  1. Rinse and chop the produce accordingly.  Line a baking tray and preheat your oven to 400˚F. 
  2. Add the garlic and onion to your food processor, and pulse until chopped finely.
  3. Add the chickpeas, artichokes, celery, and hearts of palm. Process until somewhat combined.
  4. Add lemon juice, mustard, seasonings, and yogurt.  Pulse again until combined. Add the mixture to a large bowl.
  5. Add the breadcrumbs and toss to combine.  Stir until evenly coated, and season to taste.
  6. Add your cakes to the baking tray.  Bake 10 minutes per side, or until golden brown.
  7. Serve with a salad and favorite dipping sauce.  Enjoy!

Three Ingredient Homemade Cashew Cheese

Oh my goodness! 3 Ingredient Cashew Cheese so easy it doesn’t even make sense!

Cashew Milk, Lemon, Salt.

Bring the milk to a simmer, add lemon juice and salt, and let cool for 20 minutes.

Set up a bowl, cheesecloth, and strainer as seen in the last picture. Then refrigerate overnight, allowing the water to strain out.

That’s it! You can add other flavor agents to make other flavors, but that’s the basic setup!

Homemade 3-Ingredient Cashew Cheese

Cook and Prep Time: 30 minutes (+8-12 hours)

Serves: 1 cup

You Need

  • 2 ½ cups Cashew Milk
    • You can make you own by adding 1/3 cup cashews to 2 cups water and blending together.
  • Juice of 1 Lemon
  • Salt, to taste
  • Other flavor agents (spices, herbs, etc.) [optional]


  1. Set a pot to medium heat, and bring cashew milk to a simmer.  Be careful to not boil.
  2. Once simmering, add lemon juice and salt. Stir to incorporate evenly.
  3. Take the pot off heat, and allow the mixture to cool to room temperature, about 15-20 minutes.  Add herbs and spices as desired here, and stir to combine (optional).
  4. Take a strainer or sieve, and place it on top of a large mixing bowl. Line the strainer/sieve with cheesecloth.  Pour the mixture into the strainer, and gently strain out some of the water.
  5. Place a weight on top of the cheese cloth (to help strain out more water), and then place in the refrigerator overnight.
  6. The next day, you can carefully remove the cheese from the cheese cloth, and (optional) mold into the shape you desire.
  7. Serve with vegetable crudité.  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!

Cauliflower Steaks | Cauliflower Steak and Potatoes

A true American classic: steak and potatoes! Only, a WFPB version!

Ironically, steak and potatoes was never a favorite of mine, but since the weather is beginning to cool down a bit.

However, this version was a lot of fun to put together! Using some of my favorite ingredients, we came pretty close getting the meaty flavor you’re looking for!

Hope you enjoy this one!

Roasted Cauliflower Steaks

Cook and Prep Time: 35 minutes

Serves: 4

You Need

  • 1 Cauliflower, ends removed, cut into 4 evenly-sized planks
  • 1 tbsp. Olive Oil
  • 1 tbsp. Tamari
  • 2 tsp. Onion Powder
  • 1 tsp. Garlic Powder
  • 2 tsp. Smoked Paprika
  • 1 tsp. Oregano
  • Salt, to taste
  • Black Pepper, to taste


  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.
  2. In a small bowl, whisk together olive oil, tamari, and spices.
  3. Brush each cauliflower steak on both sides with the marinade, and season to taste.
  4. Bake in the oven 25 to 30 minutes until golden brown, flipping halfway.
  5. Serve with fresh herbs and/or sauce of your liking (chimichurri, pesto, peppercorn sauce, etc.)  Enjoy!

Alternatively, you can grill these: 4.  Place each seasoned steak on a grill set to medium heat.  Grill 5 minutes per side.  Enjoy!

Vegan Lasagna Live @ Degustibus Cooking School!

Very humbling to cook at the DeGustibus Cooking School Wednesday Night! So many television personailities and skilled chefs have been on the stage before so it was pretty surreal to have that opportunity!

I had a great time and definitely learned a thing or two about stage presence! I learned things I never would have taken into account without getting up there and just giving it a shot!

Goes to show you that every experience can teach you something, in some way.

So I hope I can continue to get better and connect with you outside of an office in more interactive ways like this.

Oh and this was a vegan lasagna. It was awesome. You can watch it below here, and find the full recipe as well!

Vegan Lasagna

Cook and Prep Time: 60 minutes

Serves: 4-6 people (1 tray)

You Need

  • Mushroom, Walnut, and Lentil Bolognese (see below)
  • Cashew Béchamel Sauce (see below)
  • 10 Lasagna Sheets OR 3 Eggplants, cut lengthwise

For the Kale Ricotta

  • 1 Yellow Onion, diced
  • 3 cloves Garlic, chopped
  • 2 cups Kale, chopped
  • 1 Block Extra Firm Tofu
  • 2 tbsp. nutritional yeast
  • 2 tbsp. Oat Milk (or other plant-based milk)
  • 1 tsp. Olive Oil
  • Salt, to taste
  • Black Pepper, to taste


  1. Rinse and chop the produce accordingly.  Preheat your oven to 375˚F.  Cook noodles according to package instructions.
  2. Begin to prepare the sauce (see below).
  3. Make the Kale Ricotta.  Set a pan to medium heat.  Once hot, add 1 tsp. olive oil.  Once hot, add the onion, and sauté until translucent, 4-5 minutes. Then, add the garlic and kale.  Cook until wilted, 2-3 minutes.  Add all ingredients to a food processor.  Process until smooth, and season with salt and pepper to taste. Set aside.
  4. Make the Cashew Béchamel (see below).
  5. In a deep casserole dish, layer all the all the fillings and lasagna sheets as desired. Bake for 30 minutes and serve.  Garnish with parsley and basil.  Enjoy!

Mushroom, Walnut, and Lentil Bolognese

Cook and Prep Time: 40 minutes

Serves: 4

You Need:

  • 1 ½ lb. Mushrooms, diced
  • ¾ cup Walnuts, chopped
  • 1 ½ cup French Lentils, cooked
  • 1 Yellow Onion, diced
  • 1 head Garlic, minced
  • 3 Carrots, diced
  • 2 stalks Celery, diced
  • 1 large can (29 oz.) Crushed or Pureed Tomatoes
  • Olive Oil
  • Salt, to taste
  • Black Pepper, to taste
  • ¾ cup Dry Red Wine
  • 1 tbsp. Tamari
  • 1 tsp. Smoked Paprika
  • 1 tbsp. Onion Powder
  • 1 tbsp. Garlic Powder


  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 celery and carrots.  Stir frequently and cook for 3-4 minutes more, until slightly softened.
  4. Increase heat to medium-high, and add mushrooms, cooking until they have reduced, 3-4 minutes.  Add 1 tsp. salt, tamari, and red wine, cooking until alcohol has burned off, another 3-4 minutes. 
  5. Add walnuts, lentils, tomatoes, garlic powder, onion powder, and smoked paprika.  Stir to combine, and bring sauce to a boil.  Then, cover and reduce heat to a simmer.  Allow sauce to cook for at least 5-10 minutes before serving, stirring occasionally.  For a richer sauce, you can allow the sauce to simmer for 2-3 hours, adding water if needed.  Add salt and pepper if needed.
  6. Garnish with fresh chopped basil leaves.  Enjoy!

Vegan Cashew Béchamel Sauce

Cook and Prep Time: 10 minutes

You Need:

  • 1 cup Cashews, raw
  • 1 tbsp. Nutritional Yeast
  • 1 tbsp. Granulated Garlic
  • 1 tbsp. Onion Powder
  • ½ Lemon, juiced
  • Salt, to taste
  • Black Pepper, to taste
  • 5 tbsp. Water (this can be adjusted for desired thickness)


  1. Clean and prepare all the ingredients.
  2. Add all the ingredients to a blender and pulse until smooth.
  3. Serve over or with your desired food.  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!