Butter Chickpeas & Cauliflower

Vegan Butter Chickpeas & Cauliflower


Cook and Prep Time: 35 minutes
Serves: 4


You Need


• 1 head Cauliflower, chopped into florets.
• 1 large can Chickpeas, rinsed and drained
• 1 large can Crushed Tomatoes
• 1 5oz. can Coconut Cream
• 1 Yellow Onion, diced
• 3-4 cloves Garlic, grated
• 1 tsp. Ground Turmeric
• 1 ½ tbsp. Curry Powder
• ¼ cup Almond Butter
• 2 tsp. Smoked Paprika
• 2 tsp. Garlic Powder
• 2 tsp. Ground Cumin
• Salt, to taste
• Black Pepper, to taste
• Olive Oil or Vegetable Stock, for sautéing
• Cashews, chopped, for garnish
• Chopped Cilantro, for garnish
• Lime Wedges, for serving


DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Heat a large pan to medium heat. Add ½ tbsp. olive oil or vegetable stock. Once hot, add garlic and onion. Cook for 4-5 minutes, stirring occasionally, until onion is translucent.
  3. Add the curry powder, turmeric, garlic powder, and smoked paprika. Toss to combine, and cook until fragrant, about 1-2 minutes.
  4. Add the cauliflower. Cook for 2-3 minutes, coating in the spices.
  5. Add the crushed tomatoes and chickpeas. Stir to combine and bring mixture to a boil, and then reduce heat to a simmer. Stir occasionally, cooking until flavors combine, 10-15 minutes until thickened.
  6. Add coconut cream, and almond butter. Stir to combine.
  7. Serve with brown rice. Garnish with chopped cilantro, lime wedges, and chopped cashews. 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!

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!

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

DIRECTIONS

  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

DIRECTIONS

  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!

Coconut-Sweet Potato Mash

Coconut Sweet Potato Mash

One of the great things about the holidays is the spread.

From my experience, the sheer choice of foods available at some gatherings can be overwhelming.

But there’s always something that sticks out. It could be a side dish or the main course, but there’s alaways that one dish that no one gets to bring home as leftovers because it never made it from the table to begin with.

Enter: these sweet potatoes. Honestly these are so simple, but taste so amazing you’ll swear you put in more work!

Check out the recipe below!

Coconut Sweet Potato Mash

Cook and Prep Time: 40 minutes

Serves: 6-8

You Need

  • 6-7 Sweet Potatoes
  • 2 small cans Coconut Cream
  • Salt, to taste
  • 1-2 tbsp. Cinnamon

DIRECTIONS

  1. Rinse and chop the produce accordingly.
  2. Add the sweet potatoes to a large pot, and fill it with enough water to cover the potatoes by 1 inch. OR: Preheat oven to 400 degrees and bake for 45-60 minutes, until soft enough to mash. (SKIP steps 3 and 4 with this second method).
  3. Bring water to a boil, add 1 tbsp. salt, and boil the sweet potatoes until they could be easily pierced with a fork, 20-25 minutes.
  4. With a strainer, discard all the water, saving the sweet potatoes, and adding them to a large bowl. 
  5. Begin to mash with a fork or potato masher.  Once mashed, add coconut cream, cinnamon, and salt.  Stir to combine. 
  6. Garnish with chopped scallions or more cinnamon. Enjoy!

No Oil Sweet Potato & Spinach Stew

No oil AND packed with flavor?

I know what you’re thinking.

Probably as skeptical as I look in this picture! But yes you can make dishes without oil still packed to the brim with nutrition.

As a home cook, this was one of the hardest things for me to wrap my head around.

But in my opinion, the more flexible you can be, the better cook you become. So keep it fresh with this no-oil sweet potato stew!

No Oil Sweet Potato & Spinach Stew

Cook and Prep Time: 35 minutes

Serves: 3-4

You Need

  • 1 ½ lb. Sweet Potatoes, chopped finely
  • 1 large can Cannellini Beans
  • 1 bunch Scallions, chopped
  • 1 Yellow Onion, diced
  • 3-4 cloves Garlic, minced
  • 6-8 oz. Cremini Mushrooms, chopped
  • 8 oz. Spinach, chopped
  • 2 cups of Vegetable Stock, for steaming
  • 2 tbsp. Tamari
  • 1 tbsp. Curry Powder
  • 2 cans Diced Tomatoes, with juices
  • Vegetable Stock, for sautéing
  • Salt, to taste
  • Black Pepper, to taste
  • Lime, for garnish
  • Chopped Cilantro, to garnish

DIRECTIONS

  1. Rinse and chop the produce accordingly. 
  2. Set a large pan or skillet to medium-high heat.  Once hot, add the scallions, white onion, and garlic.  Cook for 3-4 minutes, until onion has softened, adding vegetable stock as needed.
  3. Add the mushrooms, and sauté for 2-3 minutes, until softened.
  4. Then, add the sweet and the vegetable stock. Cover, and let steam for about 10 minutes, until softened.
  5. Once softened, add beans and toss to combine, 2-3 minutes.  Add spinach and cook until wilted, about 1-2 minutes more.  Add tamari and curry powder, and toss to combine.  Season with salt and pepper to taste.
  6. Serve with alone or with brown rice.  Garnish fresh herbs and a lime wedge.  Enjoy!