Rinse and chop the produce accordingly. Line 1 baking tray and preheat your oven to 425˚F.
Lay the sweet potato slices flat on your baking tray. Season with salt & pepper, and bake for 30-35 minutes, until the edges are browned.
While the sweet potatoes are baking, combine the tomatoes, avocado, basil, red onion, garlic, lemon juice, salt, and pepper. Toss to combine, and set aside until ready to serve.
Once the sweet potatoes are done, top with sliced cucumber, arugula and the 2 tbsp. of the bruschetta.
Serve with a side salad and roasted chickpeas. Enjoy!
• 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
Rinse and chop the produce accordingly.
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.
Add the curry powder, turmeric, garlic powder, and smoked paprika. Toss to combine, and cook until fragrant, about 1-2 minutes.
Add the cauliflower. Cook for 2-3 minutes, coating in the spices.
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.
Add coconut cream, and almond butter. Stir to combine.
Serve with brown rice. Garnish with chopped cilantro, lime wedges, and chopped cashews. Enjoy!
In terms of a quick weeknight dinner, this is something that is going to be very difficult to surpass!
Instead of adding spinach to your favorite pasta sauce, why not try collard greens?
Compared to spinach, it has a little more texture and is sturdier, so you will need a little more time to cook it down, but it is well worth the extra couple of minutes.
Plus when you add flavors like lemon juice, it can really stand out and pop!
Hope you give this a try!
Oil-Free Marinara Sauce with Collard Greens & Chickpeas
Serves 2-3
Cook and Prep Time: 30-40 minutes
You Need:
1 large can Chickpeas, rinsed and drained
1 bunch Collard Greens, stems removed, chopped
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
4 cloves Garlic, sliced
Vegetable Stock or Water, for sautéing
Salt, to taste
Black Pepper, to taste
Garlic Powder, to taste
1 Lemon, juiced
Chopped Parsley, for garnish
Nutritional Yeast, for garnish
16 oz. Brown Rice Pasta
DIRECTIONS
Rinse and chop produce accordingly.
Cook pasta according to package instructions
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.
Add the collard greens. Cook for 1-2 minutes, or until wilted.
Add the chickpeas, and cook until warmed through, 1-2 minutes.
Add the tomato puree. Bring to a boil, then reduce the heat to a simmer. Cook for about5 minutes, until desired thickness is reached. Season with salt and pepper to taste.
Add zucchini noodles to sauce, and stir to combine. Cook for another 2-3 minutes.
Divide evenly among serving plates. Garnish with parsley and nutritional yeast. Enjoy!
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
Place the cashews in a blender. Pulse until a fine meal has formed.
Add the water, a little at a time, and continue to process until the cashews form a thick cream.
Rinse produce. Roughly chop the garlic.
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!
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
Rinse and chop the produce accordingly. Combine ground cumin, coriander, curry powder, and garam masala.
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.
Add the ground spices and eggplant, and toss to combine. Cook until fragrant, about 1 minute, stirring frequently to avoid burning.
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.
Add cashew milk, and stir to combine. Cook for 5 more minutes, uncovered, or until desired thickness is reached.
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!
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
Rinse and chop the produce accordingly. Preheat your oven for the tofu (see below). Bring 1 pot of water to a boil.
One the oven is hot, begin baking the tofu (see below).
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.
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.
Add spices (garam masala, turmeric). Cook until fragrant, stirring occasionally to avoid burning, about 1 minute.
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).
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
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.
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.
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.
Chickpeas are one of my favorites! Definitely a go-to during the week.
Incredibly versatile and tasty, as well as a great source of fiber and plant-based protein.
From falafel, to hummus, to flour, to simply roasted, the list goes on.
My favorite chickpea recipe is actually quite simple.
Roasted with some spices, and served with a variety of other veggies.
I prefer them on the spicier side, so I bring some ground chipotle pepper to bring the spicy, smoky kick!
Then toss in some fresh parsley for some brightness and you have chickpeas you have have on their own, on top of salads, or as a snack! The choice is yours!
Roasted Chipotle Pepper-Lime Chickpeas
Serves 2-3
Cook and Prep Time: 30 minutes
You Need:
1 29 oz. can Chickpeas, rinsed and drained
1 tsp. Olive Oil
Salt, to taste
Pepper, to taste
1 Lime, juiced
2 tbsp. Ground Chipotle Pepper
1 tbsp. Garlic Powder
DIRECTIONS
Rinse and drain the chickpeas. Heat an oven to 400°F.Juice the lime.
On a baking tray, add chickpeas and spices. Sprinkle olive oil and lime juice all over and mix well with hands.
Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through.
Place in a bowl for serving. Garnish with fresh parsley. Enjoy!
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
Rinse and chop the produce accordingly.
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).
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.
With a strainer, discard all the water, saving the sweet potatoes, and adding them to a large bowl.
Begin to mash with a fork or potato masher. Once mashed, add coconut cream, cinnamon, and salt. Stir to combine.
Garnish with chopped scallions or more cinnamon. Enjoy!
When I make soups, I really like to making substantial ones. Soups that can be a meal as a standalone dish if it needed to be.
This way, when I make extra, I can have it for lunch the next day!
That’s not to say other soups don’t have their place, they do. But from a time-saving perspective, this is the way I like to go.
Plus you get a lot of different colors in one bowl, and you can’t go wrong with that!
This particular version is oil-free too! (And you don’t miss it!)
So give this one a try! You won’t be disappointed!
Hearty White Bean Soup
Serves 3-4
Cook and Prep Time: 45 minutes
You Need:
3 15 oz. cans White Beans
3 cups Vegetable Stock
4 stalks Celery, diced
4 Carrots, diced
1 large can Diced Tomatoes
3 cloves Garlic, minced
1 Yellow Onion, diced
8 oz. Cremini Mushrooms, thinly sliced
8 oz. Spinach
1 tbsp. Tamari
1 tsp. Smoked Paprika
1 tsp. Cumin
1 tsp. Dried Thyme
1 tsp. Dried Sage
Salt, to taste
Black Pepper, to taste
1 Lemon, juiced
Olive Oil or Vegetable Stock, for sautéing
Chopped Parsley, for garnish
DIRECTIONS
Rinse and clean all the vegetables accordingly.
Set a large pot to medium heat. Once hot, add 1 tsp. olive oil. Add garlic and onion, stirring frequently to avoid burning, 4-5 minutes.
Once softened, add carrots, celery, and mushrooms and stir to combine evenly. Cook for 5-6 minutes, until mushrooms have released all of their water.
Add dried spices and tamari. Stir to combine, and cook until fragrant, 1-2 minutes.
Add diced tomatoes with juices, white beans, and stock to a pot. Bring to a boil and then reduce heat to a simmer. Cover and allow to cook for 10-12 minutes, until flavors have melded.
Uncover and season with salt and pepper to taste. Add spinach and lemon juice, and stir until wilted, 1-2 minutes.
Distribute evenly among bowls. Garnish with parsley. Enjoy!
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
Rinse and chop the produce accordingly.
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.
Add the mushrooms, and sauté for 2-3 minutes, until softened.
Then, add the sweet and the vegetable stock. Cover, and let steam for about 10 minutes, until softened.
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.
Serve with alone or with brown rice. Garnish fresh herbs and a lime wedge. Enjoy!
