Print

Pumpkin Squash Soup

A really simple and nourishing soup. Makes a family size amount with leftovers.
Course Main Course
Servings 8 people

Equipment

  • pots/pans
  • blender/food processor

Ingredients

  • 3 small pumpkin and squashes
  • 2 cans coconut milk
  • 2 cups veggies broth
  • 1 onion
  • 1 clove garlic
  • some olive oil
  • any other seasonings

Instructions

  • Preheat oven to 400 degrees Fahrenheit
  • Chop up pumpkin and squash into small chunks forbaking
  • Lightly oil and place in a pan to bake
  • Bake for 45-60 minutes or until pumpkin andsquash pieces are easily smashable
  • (You may also wish to roast the seeds why theoven is on, they make a good topping or snack)
  •  Let squash and pumpkin cool
  • Sauté onion and garlic in a pan
  • Once pumpkin and squash is cool peel off theskins and place peeled pieces into a bowl
  • Blend pieces of pumpkin and squash in a blenderor food processor in batches with coconut milk
  • Add blended contents to a pot
  • Turn on medium heat, add vegetable broth todesired thickness and warm up
  • Add seasoning to taste
  • Serve and enjoy!!
Print

Double Chocolate Vegan Gluten Free Cookies

These cookies come out so fudgy and are so simple to make! They are made with aquafaba as an egg replacer which makes them a good sustainable recipe. This recipe comes from holistochormonehealth.com as an adaptation from a Zen and Zaatar recipe.
Course Dessert
Servings 24 cookies

Ingredients

  • 2/3 cup cacao
  • 1 cup coconut sugar
  • 1 tsp baking soda
  • a pinch of salt
  • 1 cup natural nut butter
  • 1/2 cup aquafaba (chickpea can water)
  • 1 tsp vanilla extract
  • 1/2 cup vegan chocolate chips

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, whisk together the cacao, coconut sugar, baking soda, and salt.
  • In a medium bowl whisk togther nut butter, aquafaba, and vanilla extract.
  • Combine mixtures and add chocolate chips.
  • Roll dough into balls and place spaced out on a cookie sheet.
  • Bake for 10-11 minutes. And then allow them to cool for atleast ten minutes.
  • Enjoy xx
Print

BBQ Jackfruit Vegan Quesadillas

Jackfruit is such a unique fruit that I really enjoy cooking with. It can be pulled apart and cooked with savory spices to resemble pulled pork or can be enjoyed plain or in smoothies (it has a naturally sweet taste). This is just one way jackfruit can be used!
Course Main Course
Cook Time 30 minutes
Servings 8 quesadillas

Equipment

  • Pan
  • Pot for Boiling Water
  • Food Processor

Ingredients

BBQ Jackfruit

  • 1 cup jackfruit (fresh or canned, it's more common than you may thing I know trader joe sells canned jackfruit)
  • 1/4 cup BBQ sauce You can make your own or use a store bought one

Cheese Sauce

  • 1/2 cup cashews
  • 2 large carrots
  • 1/4 of a chopped sweet potateo
  • 1/4 of a chopped white potato variety
  • 1 tbs altnertive milk
  • 1/4 cup nutrional yeast
  • seasonings (tumeric, garlic, salt, pepper)

Other

  • 1 package tortillas I like to use torillas than are gluten free and made with ingredinets like cassava flour, but any will do:)
  • 1 tbs oil of chioce

Instructions

  • Begin by placing a pot of water on the stove to boil the cashews, carrots, sweet and regular potateo
  • Cut up the carrot, sweet potato, and regular potato and add to the water with the cashews.
  • Boil until tender and easily cut with a fork.
  • While the cheese sauce ingredinets are boiling cook your jackfruit.
  • Drain can if using canned jackfruit, pull apart jackfruit and add into a pan, cover with the BBQ sauce and cook on a medium to low heat, stirring ocassionally.
  • When done boiling, drain the pot and add the contents into the food processor and blend.
  • Add the rest of the ingredients for the cheese sauce and desired seasonings, blend until smooth.
  • Now assemble the quesadillas.
  • Add some oil to a pan and place a torilla down.
  • Cover one half in cheese sauce and add some BBQ jackfruit on top. Fold over and cook both sides until golden brown.
  • Repeat until you've made the desired amount.
  • Note: leftover cheese sauce is good as a dip or on noodles.
  • Enjoy xx
Print

Spaghetti Squash Bowls

Course Main Course
Prep Time 10 minutes
Cook Time 30 minutes
Servings 4 people

Ingredients

  • 1 spaghetti squash
  • 1 tbsp olive oil

Optional Toppings

  • pasta sauce homemade or from a jar
  • tahini I love mixing this with traditional tomato sauce to make it really creamy
  • seasonings nooch (nutritional yeast), garlic, salt, pepper are my preference
  • 1 tbsp hemp seeds

Ingredinets to make a filling

  • 1 tbsp olive oil
  • 1/2 clove garlic
  • 1 red pepper
  • 1 onion
  • 1 cup bean variety you could get one can of beans or get two differnt types or even better use soaked bulk beans

Instructions

  • Preheat the oven to 350.
  • Wash the squash and cut in half long ways (it's easier to cut if the squash has been left out on the counter instead of the fridge).
  • Scoop out the seeds from the center of the squash.
  • Rub some oil on the exposed squash.
  • Place the squash oil side up in the oven for 15 minutes.
  • Flip the squash over and cook for another 15 minutes.
  • Let squash cool.

That's all for cooking the squash, you can now either scrap squash noodles out with a fork and place in a bowl to eat like pasta noodles or you could make a filling to place in the squash and eat straight from it.

  • For the filling add olive oil and garlic and chopped onion and red pepper to a pan on the stove.
  • Cook until begining to brown, then add your beans (drained and washed if from a can) and heat up.
  • Season and add into the squash centers.
  • I like to top mine with tahini and hemp seeds:)
  • Enjoy xx
Print

Vegan Gluten-Free Chocolate Chip Pancakes

The orginal recipe is from my friend @dreamingheather. When I tried these pancakes they changed my whole pancake experience. There's three ingredinets that come together and make these pancakes so fluffy.
Prep Time 10 minutes
Cook Time 10 minutes

Ingredients

Dry Ingredients

  • 1 cup flour I use blended up oats as flour
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt

Wet Ingredients

  • 3/4 cup almond milk or any other milk alternative you have
  • 2 tbsp maple syrup
  • 2 tbsp apple cider vinegar
  • 2 tbsp oil I perfer cocnut here
  • 2 tbsp oil this oil is for the pan

Optional Fun Stuff

  • chocolate chips
  • hemp seeds
  • ground flax seed
  • cocoa powder
  • walnuts or any other nut
  • bananas
  • blueberries
  • maple syrup or any other sweetner

Instructions

  • Optional First Step: First make your oat flour by blending quick oats in a blender or food processor untill fine like a flour.
  • Add all the dry ingredinets to the food prcessor to the blender you used in the first step or just to a bowl. And mixture them togther.
  • Then add in all the wet ingredinets.
  • Mix in any nuts, fruit, or chocolate chips here if you want or you can do what I do and add them on the pancake while is cooking.
  • Put a pan on the stove and set at a medium to low heat. Or use a skillet.
  • Add in the oil.
  • Add in as much pancake mixture as you want to pan. I usually make mine around a 1/2 cup and depending on the size of your pan you can cook a few at the same time.
  • While the pancake is cooking place bananas and coclate chips in the batter.
  • Flip pancakes when you can see bubbles in the batter are begingin to form.
  • Leave on this side for a minute or less.
  • Repeat until all the batter is used up.
  • Plate your pancakes and add all your topping.
  • Enjoy your pancakes.
Print

Earthy Andy Magic Cookies

These cookies are so good and the ingredients are simple and amazing! One of the main ingredients is chickpeas, but don't let that deter you these cookies are so good. I make them all the time. They's a go to in my house.
Course Dessert
Prep Time 10 minutes
Cook Time 20 minutes
Servings 12 cookies

Equipment

  • Food Processor or Blender
  • Baking Sheet and Silcon Baking Mat

Ingredients

  • 1 can chickpeas or if buying in bulk about 1 and 1/2 cups
  • 1/2 cup natural nut butter
  • 1/3 cup sweetner agave, maple, syrup, or whatever else you have, (my roommates and I have even made a date paste to use)
  • 2 tsp vanilla estract
  • 1/2 tsp baking soda
  • a pinch of salt
  • 1/2 cup vegan choclate chunks

Instructions

  • Pre-heat oven to 350 degrees
  • Blend all ingredients (except chocolate chips) together until smooth in food processor or blender
  • Then mix in chocolate chips (I keep the blender going and threw them in to pulse)
  • Roll into same sized balls and place on silicon mat on the baking sheet
  • Bake for 20 minutes
  • Let sit for a few minutes and then enjoy (I also really like the texture them get after sitting in a container overnight)
Print

Black Bean Brownies

These come from Chocolate Covered Katie, which is a healthy dessert blog. I am pretty sure all the recipes are vegan and she also shares more than desserts. Her recipes are amazing, here's the link to her website for ya https://chocolatecoveredkatie.com/author/covered-in-chocolate-katie/ These black bean brownies are made with whole ingredients and have a really fudgy texture. I like to use this recipe as a base and use what I have, in the brownies pictured here I blended coconut into the batter. A fun recipe to try out!
Course Dessert
Cook Time 15 minutes
Servings 12 brownies

Equipment

  • Food Processor or Blender
  • Pan for the Brownies

Ingredients

  • 1 can  black beans  or 1 1/2 cups if using bulk
  • 2  tbsp  cocoa powder
  • 1/2 cup quick oats
  • 1/4 tsp salt
  • 1/3 cup pure maple syrup, honey, or agave 
  • 1/4 cup coconut or vegetable oil I like to use coconut for the taste and sweetness, but other oils woudl taste more neutral
  • 2 tsp pure vanilla extract
  • 1/2 tsp baking powder
  • 2/3 cup vegan chocolate chips

Instructions

  • Preheat oven to 350 F
  • Combine all ingredients except chips in a good food processor, and blend until completely smooth. Really blend well. 
  • Stir in the chips, then pour into a greased 8×8 pan. 
  • Optional: add some choclate chips on top
  • Cook the black bean brownies 15-18 minutes, then let cool at least 10 minutes before trying to cut.
  • If they still look a bit undercooked, you can place them in the fridge overnight and they will magically firm up! 
  • Enjoy xx
  • Note from the recipe on her website: serve them first, and then reveal the secret ingredient. In all the times I’ve served bean desserts, not one single person who didn’t know beforehand has ever guessed!
Print

Lizzie’s Veggie Lasagna

Lizzie is one of my dearest friends, some might call us partners in crime. We love helping people live thier best lives. Lizzies's online platform can be found at https://www.lizzieshutt.com/ , here she shares blog posts and weekly recipes. This recipe is a classic that I wanted to share here:) If you're interested in more amazing helathy plant-based meals, check her out!
Course Main Course
Prep Time 30 minutes
Servings 8 people

Equipment

  • Food Processor or Blender
  • Pots
  • Glass Dish for Baking Lasagna

Ingredients

Tofu Ricotta

  • 1 14 oz packge of organic tofu
  • 1 juice of a lemon
  • 1/2 cup nutrional yeast
  • 1/4 cup vegan pesto (make your own or trader joes has a really good kale and cashew one)
  • 3 garlic cloves or powder
  • pinch of salt and pepper
  • 1 small head of brocolli
  • 1 bag spinach
  • 1/2 cup raw cashews

Mushroom Sauce

  • 1 tbsp olive or avocado oil
  • 1 small onion
  • 1 can tomatos
  • may need can of pasta sauce (nice to have on hand)
  • 1 package mushrooms

Other

  • 1 box lasagna noodles I perfer using brown rice noodles, but any will do
  • some italian herbs or seasoning
  • optional vegan mozzarella or parmesan (homemade parm recipe at the end)

Instructions

  • In a large sauce pan add oil and chopped garlic, onion, and seasoning.
  • After cooked add spinach and cook down slightly.
  • Drain tofu and press juice out with a dish towel.
  • In a food processor add cashews and blend into a powder.
  • Next add in the tofu by crumbling it with your hands.
  • Add the lemon juice, nutritonal yeast, salt, pepper, and blend together.
  • Add the vegan pesto, and blend to combine.
  • Add the mixture from the pan and chopped broccoll. Mix until desired constency .
  • Begin boiling water in a big pot for the lasgani. Follow the directions on the packaging for cooking the noodles.
  • In the same saucepan from earlier add chopped mushrooms and seasoning. Cook on medium heat for a few minutes and then add the can of tomateos. Let simmer for a few more minutes. Note: If there is a lot of water that cooks out drain it out of scoop the mixture into the lasagna pan with a spoon with holes in it.
  • Once the noodles are done drain and lay out so they don't stick togther.
  • Now it's time to begin layering. In the glass pan first out down some sauce and then begin layering hwoever you choose. You want to keep the noodles covered with sauce or ricotta, exposed noodle will become dried out.
  • Top however you desire. If using vegan cheese place on top when there's about ten minutes left of baking time.
  • Bake 25-30 minutes at 350.
  • Serve it up Lasgna goes great with lots of side greens!
  • Enjoy xx
  • Final Note | Hommade Vegan Parmesan: In a blender pulse togther 1/2 cup cashews, 1/4 cup nutrional yeast, some galric powder, salt, adn pepper
Print

Sticky Orange Tofu by @earthlingsasha

This is a really fun alternative to traditional take out. I made this with my roommates and it turned out really good. We served it with some veggies (that we also cooked in the sauce) and brown rice. This recipe is from @earthlingsasha her Instagram is full of other beautiful plant-based recipes.
Course Main Course

Ingredients

  • 1 cube organic firm tofu
  • 3 oranges these will be fresh-squeezed, and you grated for the zest
  • 1 tsp minced ginger
  • 2 tbsp soy sauce or liqid aminos
  • 1 tbsp rice or whote wine vinegar
  • 2.5 tbsp maple syrup or any other sweetner
  • 1 tsp siracha
  • pinch of salt
  • 1 tbsp starch (potato, corn, or any other)

Instructions

  • Begin by making the sauce. Mix all the sauce ingredients except for the potato starch and cold water. 
  • Heat a non stick pan to medium high heat and cook your tofu cubes, flipping continually, until you have golden brown sides. Use oil if needed. Turn heat off and transfer your tofu cubes onto a place.
  • Add your sauce into the same pan and bring to a slight boil. You want to continuously stir your sauce and keep it on low heat to avoid burning due to the sugar from the orange juice. Stir for 5 minutes before creating your slurry of potato starch + water. Mix in a separate bowl and add into your sauce. Stir and let your sauce thicken.
  • Add your tofu cubes into the sauce, giving them a thick coating. Once coated, serve on rice or noodles, and enjoy!
Print

Veggie Sushi Rolls

Homemade veggie sushi is a really simple and satisfying meal. Sea veggies like the seaweed paper used to wrap the sushi have so many nutritional benefits. It contains vital vitamins and minerals including: magnesium, calcium, vitamon a, c, and k.

Ingredients

  • 1 cup rice I like to use brown rice cooked in turmeric
  • 1 package seaweed paper
  • 1 avocado
  • 1 cucumber
  • 1 carrot
  • 1 tbsp soy sauce or liquid aminos or coconut aminos

Optional

  • 1 package tofu or tempeh
  • any other vegetables
  • sprouts
  • sauerkraut
  • turmeric

Instructions

  • Cook your rice however you desire, can use a pressure cooker, rice cooker, or pot on the stove (I really like adding turmeric to my rice when it's cooking because it's so good for you).
  • Let rice cool, until just slightly warm.
  • Or if using leftover rice warm up slightly.
  • Slightly damp, slightly warm rice is ideal because it's slightly sticky and easier to work with.
  • Cut up desired vegtables.
  • If you want to use tofu or tempeh cook that to your preference ahead of time. I have made a really fancy roll with vegan cream cheese and marinated baked tofu and cucumber, which was really good, but honestly, I just usually make this with avo and carrots. You can make these as simple or as creative as you want (I have also heard of people making vegan poke using beets or tomates and other fun things).
  • Set out seaweed paper and add rice to the bottom 1/3, place desired contents on rice. Wet the end of paper on the oppsite side and roll as tightly as you can.
  • Leave as a large sushi burrito or cut into smaller burritos or sushi pieces.
  • Serve plain or with soy sauce, liquid aminos, coconut aminos, or any other desired sauce.
  • Enjoy xx
Print

Avocado Pesto

Equipment

  • Food Processor or Blender

Ingredients

  • 2 handfuls basil leaves
  • 1 avocado
  • the juice of one lemon
  • 1/3 cup cashews
  • 2 tbsp hemp seeds
  • 1 tbsp nutrional yeast
  • 1 tbsp oil
  • 1 splash of mylk

Instructions

  • Add all ingredinets to a blender and pulse intil desired texture.
  • Enjoy xx