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Sweet Chili Brussel Sprouts

These sprouts are great for this time of year!

If you’re looking for something sweet, spicy, and tangy, then look no further!

Simply put the sauce together as you roast your sprouts, and you’ll be wondering why you didn’t buy more veggies to roast in the first place!

Enjoy!

Sweet Chili Brussel Sprouts

Cook and Prep Time: 35 minutes

Serves: 6

You Need

  • 2 lbs. Brussels Sprouts, halved
  • 1 bunch Scallions, chopped, greens and whites separated
  • 3-5 cloves Garlic, minced
  • 1 ½ inch Ginger, grated
For the Sauce
  • 1 tbsp. Cornstarch + 1 tbsp. Water
  • 2 tbsp. Tamari
  • 1 tbsp. Sriracha
  • 1 tsp. Sesame Oil
  • 1 tbsp. Maple Syrup
  • 1 ½ tsp. Rice Wine Vinegar
  • 2-3 tbsp. Water

DIRECTIONS

  1. Rinse and chop the produce accordingly.  Preheat your oven to 400˚F.  Line 1 baking tray.
  2. Roast the sprouts.  Place the sprouts on your baking tray.  Season with salt and pepper, and toss to coat with 1 tsp. of olive oil.  Roast for 30 minutes, flipping halfway.
  3. Make the cornstarch slurry by combining cornstarch and water, and whisk to combine. Set this aside for later. 
  4. Make the sauce.  Combine the rest of the sauce ingredients, and whisk to combine. 
  5. Set a pan to medium heat.  Once hot, add scallion whites, ginger, and garlic.  Cook until fragrant and golden, 2-3 minutes.  Then, add the sauce and bring it to a simmer.  Once simmering, add the cornstarch slurry, and simmer until the sauce has thickened, 2-3 minutes more.
  6. Once thickened, add the sprouts, and toss to combine in the sauce.
  7. Garnish with scallion greens, cilantro, and sesame seeds.  Enjoy!
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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!
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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!
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Quinoa-Stuffed Butternut Squash

Some version of this is one of my favorites in the Fall. Another awesome class in the books here!

Butternut squash are my favorite member of the family, and there are a qite a few reasons why.

For starters, they are super versatile. In this recipe alone they are the main vehicle for the dish AND the base of the sauce on top!

They are also the sweetest of the squash, which is definitely a winner for me!

They are also a great source of beta carotenes, a precursor to vitamin A (as are most yellow/orange colored fruits and veggies).

The list is longer, but I’d rather get to the recipe!

Enjoy!

Quinoa-Stuffed Butternut Squash

Cook and Prep Time: 60 minutes

Serves: 4

You Need

  • 2 Butternut Squash, halved, stems and seeds removed
  • 1 can Pinto Beans, rinsed and drained
  • 2 stalks Celery, chopped
  • ½ cup Nuts, chopped
  • ½ cup Dried Fruit of choice
  • 1 cup Quinoa, cooked
  • 1 Red Onion, diced
  • 5 oz. Spinach.
  • 4-5 cloves Garlic, minced
  • Salt, to taste
  • Black Pepper, to taste
  • Olive Oil
  • 1 tbsp. Rosemary

For the Sauce:

  • The scooped-out insides of the Roasted Butternut Squash
  • Juice of 1 Lemon
  • Zest of 1 Lemon
  • Salt, to taste
  • Black Pepper, to taste
  • 2-3 tbsp. Water or Vegetable Stock + more, if needed

DIRECTIONS

  1. Preheat oven to 375˚F.  Line and lightly oil the bottom of 1 baking tray.  Rinse and chop the produce accordingly.
  2. Place acorn squash cut-side down on the baking tray.  Once hot, bake until tender, 35-45 minutes. 
  3. Set a large skillet to medium heat.  Add 1 tbsp. olive oil.  Once hot, add garlic, onion, and celery.  Cook until softened, about 5 minutes, stirring occasionally to avoid burning.
  4. Blanch the spinach in boiling water.  Strain and set aside for step 6.
  5. Add nuts, beans, and dried fruit.  Cook until warmed through, about 2 minutes. 
  6. Add quinoa, spinach, and season with salt, pepper, and rosemary.  Toss to combine and warmed through, 2-3 minutes.
  7. Make the sauce.  Add all ingredients to blender.  Pulse until smooth!
  8. Once the squash has cooled, stuff the squash with the mixture from the skillet.  Add salt and pepper as needed.  Enjoy!
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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!

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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!
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Roasted Chipotle Pepper-Lime Chickpeas | Chickpeas | Spicy Chickpea Recipe

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

  1. Rinse and drain the chickpeas.  Heat an oven to 400°F.  Juice the lime.
  2. On a baking tray, add chickpeas and spices.  Sprinkle olive oil and lime juice all over and mix well with hands. 
  3. Once oven is warm, place chickpeas in the oven for 20-25 minutes, or until slightly crispy, mixing halfway through. 
  4. Place in a bowl for serving.  Garnish with fresh parsley.  Enjoy!
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Chocolate Chip Banana Bread

Honestly, when isn’t it time for banana bread?!

Slowly, but surely, I’m making my way into the realm of baking.

It is definitely not a strong suit of mine, but part of the journey is expanding and learning new things.

Since I’ve started cooking, baking has easily been my weakest area.

Honestly, it probably will be for quite some time.

But that is not an excuse to give up and not learn.

So we’ll start with this banana bread!

Enjoy!

Chocolate Chip Banana Bread

Cook and Prep Time: 45 minutes

Serves: 8 slices

You Need

  • 5 Ripe Bananas, roughly chopped
  • 1 cup Oat Flour
  • 1 cup Almond Milk (or other plant-based milk)
  • ½ cup Bittersweet Cacao nibs
  • 1 tbsp. Baking Soda
  • ½ cup Rolled Oats
  • 3 tbsp. Chia Seeds
  • 1 tbsp. Coconut Nectar or Coconut Sugar or Maple Syrup (optional, depending on sweetness of the bananas)
  • 1 tsp. Salt
  • 1 tsp. Cinnamon

DIRECTIONS

  1. Preheat an oven to 375° F.  Line 1 baking tray.
  2. Combine the dry ingredients (salt, oat flour, cacao nibs, cinnamon, baking soda, oats, and chia seeds) in a large bowl.  Whisk to combine.
  3. In a separate bowl, mash the bananas.  Then, add almond milk and sweetener of choice.  Stir to combine ingredients.
  4. Slowly pour the bowl of wet ingredients into the bowl of dry ingredients.  Whisk to combine thoroughly, until all ingredients have combined.  This may take 3-5 minutes.
  5. Fill your baking tray with your mixture.  Then, place the tray in the oven for 30-35 minutes, or until fully cooked. 
  6. Remove from the oven and allow your bread to rest.  You may need to refrigerate it to allow its shape to hold.  Enjoy!
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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!
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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!