So easy and delicious !
1 large eggplant
1 large yellow onion
1 yellow bell pepper
3 small zucchini
3 medium tomatoes
3 tbsp extra virgin olive oil
4-6 cloves garlic
2 tbsp thyme
4 bay leaves
1/2 cup fresh chopped basil
Salt to taste
Cut the eggplant into bite-sized chunks. Place in a bowl and toss with 1 tbsp salt. Let sit.
Chop the onion and sauté over medium heat with olive oil in a large pot. Cook for about 7 minutes. Slice the bell peppers and add to the cooking onion. After about five minutes remove the onions and peppers and place in a separate bowl.
Slice the zucchini and cook in the pot for about 5 minutes. Remove the zucchini from the pot and add to the bowl of onions and peppers.
Put the eggplant in the large pot and cook for about 8 minutes. Remove the eggplant and add to the bowl with the onions, peppers, and zucchini.
Mince the garlic and chop the tomatoes. Cook together with olive oil in the large pot for about 1 min. Add the bay leaves and thyme. Put all the ingredients (the bowl of cooked vegetables) together in the pot with the tomatoes and garlic mixture. Mix well. Simmer everything in the pot for 25-30 minutes, stirring occasionally.
Right before serving remove the pot from heat and toss in the fresh chopped basil.
1 cup organic butter
2/3 cup organic cocoa powder
1 tsp baking powder
2 cups sugar
1 cup flour
4 cups organic applesauce
1 cup chocolate chips
Organic whipped cream
Berries of your choice
Preheat oven to 350 degrees.
Soften butter. In a large bowl, mix butter and cocoa until blended. Add the baking powder and sugar. Add the flour and the applesauce. Mix all ingredients well. Fold in half of the chocolate chips.
Pour the mixture into an 8 x 8 baking pan (can coat the pan with butter or spray before filling). Spread the remaining chocolate chips over the top.
Bake in the oven for 27-30 min. Allow the brownies to cool before cutting into squares. Serve the brownies with whipped cream and berries.
This is a great variation on the traditional veggie burger and it tastes great!
1 large portobello mushroom (remove the stem).
1/4 small yellow onion.
1 tbsp olive oil.
Salt and pepper to taste.
Fresh sliced provolone.
Hamburger style bun.
Ingredients for Pesto:
2 cups fresh basil leaves.
1/2 cup freshly grated parmesan.
1/2 cup extra virgin olive oil.
1/2 cup pine nuts.
3 medium sized garlic cloves.
Salt and pepper to taste.
Make the pesto. Combine the basil and pine nuts in a food processor. Mix well and then add the garlic and cheese. Mix well. Add the olive oil, salt, and pepper and mix again. Set aside.
Brush the top of the mushroom with about 1/4 cup of pesto. Sprinkle with salt and pepper. Lightly brush the grill with olive oil. Set the grill to medium heat and cook mushroom for five minutes. (If you have a one-sided grill then you will need to flip the mushroom over to cook both sides.
Chop the 1/4 yellow onion into thin slices. Cook in a saucepan with a little bit of olive oil until golden brown and lightly crispy.
When the mushroom is mostly cooked add the cheese on top and let the cheese melt for about four minutes. Toast the hamburger buns. Spread the extra pesto on both sides of the buns. Place the cooked mushroom on the bun and top with the sauteed onions.
This is a delicious and easy to make side dish!
One large bag or several bunches of kale.
10 cremini mushrooms (sliced).
1 medium yellow onion.
1 tbsp garlic powder.
1-2 tbsp Extra virgin olive oil.
1/2 tbsp fresh ground pepper.
Sprinkle of sesame seeds for garnish.
Juice of 1/2 lemon.
Chop the onion and sauté in the pan with 1 tbsp olive oil. Let the onion cook until slightly golden. Add the mushrooms. Cook for about 3-5 minutes.
Add the kale. Keep adding even with the pan is full. The kale will shrink.
Cook until kale is desired texture. Turn the heat on low and add garlic powder and pepper. Stir well. Add the lemon juice and top with sesame seeds.
Make this salad for your lunch during the week!
Cooked pasta of your choice.
One small can of black olives (sliced).
Two handfuls of fresh heirloom tomatoes.
Two large slices of low fat provolone or vegan cheese substitute.
10 small slices of vegan pepperoni substitute (optional).
Handful of fresh spinach.
1 tbsp red pepper flakes.
1 tbsp extra virgin olive oil.
Ground pepper to taste.
Juice of 1/2 fresh lemon.
Cook the pasta according to the instructions on the package. In a large mixing bowl add olives, cheese, pepperoni, tomatoes, and spinach. Toss.
Drain the cooked pasta well. Let it cool. Transfer the cooked pasta into the large mixing bowl and toss all ingredients with olive oil, red pepper, and ground pepper. Finish off with the juice of lemon.
Store in the refrigerator or eat right away.
This is a creamy treat and can be made all vegan!
1/2 cup ground almonds (raw/unsalted)
1 tbsp organic honey
1/2 cup fresh chopped dates
1/2 cup almond milk
1/2 tsp vanilla extract
1/4 tsp anise extract
1/4 tsp ground cinnamon
4 oz vegan cream cheese (soft)
1 cup plain vegan yogurt
1/4 cup of the topping mixture
1 small ripe banana
Make the crust first. Combine ground almonds with honey. Stir and set aside. Blend the chopped dates and almond milk until creamy. Add the mixture to a small saucepan and cook over medium heat until everything is well-combined and gooey. Add the extracts and cinnamon. Stir well and then remove from heat.
Blend the vegan cream cheese, almond milk, banana, and yogurt until smooth. Add 1/4 of the date mixture and mix well.
Place the almond crust in the bottom of a small bowl and top with the cheesecake mixture. Use the date mixture on the very top. Add the garnish of your choice- slivered almonds, walnuts, or pecans or even a touch of ground cinnamon or whipped cream.
Mango, Avocado, Tofu, and Peanuts
This salad is sweet and spicy. Delicious!
1 package firm tofu- sliced
1 ripe mango
1 large orange
2 small tomatoes
1/2 tsp cayenne pepper
1 large clove garlic
1/2 cup chopped peanuts
Cliantro for garnish
Juice of 1 lime
1/2 tsp sea salt
1 tsp Sriracha
1/2 tsp soy sauce
Cook the garlic in a pan until golden. Place the cooked garlic aside and use the “juice.” Add cayenne pepper to the pan. Cook the tofu until brown on both sides. Reduce to simmer and squeeze the fresh orange juice over the tofu.
Cut the mango, avocado, and tomatoes. Set aside. Chop the peanuts into small bits and set aside.
In a separate bowl mix the lime juice, salt, Sriracha, and soy sauce.
Toss the mango, avocado, and tomatoes. Top with the cooked tofu. Garnish with peanuts and cilantro. Drizzle the dressing on top.
Mangos, mixed greens, and candied pecans
So simple but bursting with flavor!
Fresh mixed greens
One large, ripe mango- sliced
1 Avocado cut into pieces
1/2 cup sugar
2 tbsp water
1/2 cup soy sauce
1/4 cup rice vinegar
2 tbsp toasted sesame oil
Mix the sweet soy dressing and set aside.
Toss all salad ingredients and top with sliced mango. Drizzle dressing over salad.
Baked Polenta with Cremini Mushrooms, Feta, and “Sausage”
Delicious comfort food !
2 whole vegetarian spicy sausages
10 cremini mushrooms
1 small yellow onion
2 small cloves of garlic
1 tbsp thyme
4 1/2 cups water
1 1/2 cups cornmeal
3 tbsp unsalted butter
3 ounces feta cheese
2 tbsp grated parmesan
Preheat oven to 350.
Sauté onion and garlic for 2-3 min. Add chopped mushrooms and pre-cooked chopped vegetarian sausage. Cook for another 4-5 min. Add thyme along with a little salt and pepper to taste. Remove from the pan and set aside in a separate bowl.
Pour water into a saucepan and bring to a boil. Add the cornmeal and stir for about 5 min or until creamy. Add butter, feta, and parmesan. Mix well.
Lightly grease a small casserole dish. Add a layer of the polenta to the bottom of the pan. Pour half of the mushroom and sausage mixture over the first layer of polenta. Add another layer of polenta to the remaining mixture. Garnish with feta. Bake for 20-25 min.
This is a great vegetarian version of a classic dish!
1 package “beefless” strips
1 small onion chopped
2 handfuls of mushrooms
2 cloves garlic
3 tbsp sour cream (or non-dairy sour cream)
1-15 ounce can of cream of mushroom soup (can get vegan)
1/2 cup dry non-alcoholic dry white wine
1 package farfalle pasta
Fresh chopped parsley for garish
Cook the noodles according to the instructions on the package and set aside.
Heat the chopped onions and garlic for about two minutes in a pan. Add the “beef” and mushrooms and cook for another few minutes. Add the cream of mushroom soup and sour cream. Slowly stir in the wine and cook for about ten minutes.
Serve the stroganoff over the cooked noodles and garnish with parsley.
Ingredients for the salad:
Mixed greens (3 handfuls)
1/2 cup crumbled gorgonzola
1 juicy ripe pear, thinly sliced
1/2 cup chopped candied walnuts
3 fresh raspberries for the topping
Ingredients for the dressing:
5 tbsp extra virgin olive oil
3/4 tsp sugar
Juice of 1/2 fresh lemon
5 fresh raspberries
salt and pepper
Make the dressing. Mix lemon juice and the olive oil. Add the raspberries and crush in the bowl. Add sugar, salt, and pepper and mix well. Chill for a few minutes while making the salad.
In a large bowl add the mixed greens and walnuts. Toss. Top the salad with the sliced pear and crumbled gorgonzola. Add fresh raspberries in the center of the salad for presentation. Lightly drizzle the vinaigrette over the whole salad. Serve fresh.
This quiche can be vegan or vegetarian. Simple and delicious!!
1 onion- chopped
6 mushrooms- sliced
2 handfuls of fresh spinach
1 tbsp Almond Milk
3-5 cloves of garlic
1 block of firm tofu
1/2 cup soy or real cheese
1 small tomato
1 pre-made vegan pie crust
Salt and pepper and any additional spices of choice to zest up your quiche
Preheat oven to 400 degrees
Cook the onion, garlic, mushrooms, and spinach in a pan for about 3-5 minutes or until they soften.
Prepare the crust according to the instructions on the package (some crusts require that you pre-bake them for a few minutes prior to filling.
Mix the tofu, salt and pepper, and almond milk in a blender until soft (about the consistency of a milkshake).
Mix the tofu blend, cooked vegetables, and cheese in a mixing bowl.
Fill the pie crust with the mixture. Add a few slices of tomato on top (just enough to add a layer on top of the quiche).
Bake for 40-45 minutes.
Let sit for ten minutes after removing from the oven.
Quick and Easy Dish !
2 tbsp rice vinegar
1 tsp soy sauce
1 tsp red chili sauce
1 tbsp sugar
1/4 cup water
1/4 cup peanut butter (natural/non-hydrogented)
1 block of extra firm tofu (non GMO)
1 head of broccoli
1 medium yellow onion
1 cup shredded carrots
Rice of your choice
Peanuts (about 3/4 cup crushed)
Cook the rice and set aside.
Mix the ingredients for the sauce.
Chop the peanuts and set aside for garnish.
Chop the onion and cook in a large skillet or wok (use a small amount of olive oil) for 2 min. Add chopped broccoli and cook for about 3 min or until broccoli is cooked but still slightly crunchy. Add shredded carrots to the mixture. When everything is cooked turn off the heat and add the sauce. Stir well. Serve over rice and garnish with chopped peanuts.
This is a nice variation on fried rice- the pineapple adds just just the right sweetness.
1/2 cup soy sauce
1/4 cup water
2 tbsp brown sugar
1/2 cup sugar
1 1/2 tsp minced garlic
1 1/2 tsp minced ginger
8 oz tofu (get non GMO)
1 medium red pepper- sliced
1/2 cup chopped green onions
2-3 cups brown rice
8 oz. chopped pineapple
3/4 cup chopped raw/unsalted peanuts
Cook rice and set aside.
Marinate tofu for 15 minutes in teriyaki sauce.
Heat oil in a large skillet or wok. Cook marinated tofu for 4 min or until brown.
Remove tofu and set aside.
Cook red pepper and green onion for 1-2 min.
Add cooked rice, pineapple, and the remaining teriyaki sauce.
Cook for 1-2 min.
Add peanuts, tofu, and basil.
Mix everything well until warm.
This simple recipe makes a great side dish!
2 heads of broccoli
2 tbsp soy sauce
6-8 cloves of garlic
2 tsp olive or sesame oil
2 tbsp red pepper flakes
Juice of 1/2 lemon
Heat oil in the pan and cook pepper flakes and garlic for 1-2 min. Add soy sauce and broccoli. Cook until broccoli is slightly crunchy. Add lemon juice and serve.
1/4 cup peanut butter
2 tbsp soy sauce
1/4 cup water
1 tbsp rice vinegar
1 tsp crushed garlic
1 tsp sugar
1/2 tsp red pepper flakes
1 tbsp chopped cilantro
Juice of 1/2 lime
Rice paper wrappers (1 package depending on how many you want).
Soft leaf lettuce
2 cups shredded carrots
1 cup fresh bean sprouts
1 large, ripe avocado (sliced)
1/2 cup chopped cilantro
Combine all sauce ingredients in a food processor and mix.
Place single wrapper in a warm bowl of water for less than 5 seconds.
Remove and place on clean and dry surface.
Place soft leaf lettuce, shredded carrots, bean sprouts, a few small pieces of avocado, and chopped cilantro in the wrapper (towards one edge).
Roll filling in wrapper. Keep it tight. Then slice off the edges with a sharp knife.
Keep the spring rolls separated before serving so they do not stick together.
Serve with peanut dipping sauce.
Vegan Alfredo sauce over pasta with spinach. It can be done!
1 whole avocado
1/2 cup raw/unsalted cashews
1 1/2 cups almond milk
Juice of a small lemon
2 large garlic cloves
1 1/2 tsp soy sauce
2 tbsp nutritional yeast
1 tbsp dijon mustard
1 tsp red pepper
Handful of fresh spinach
Pasta of your choice
Blend everything except for the spinach and pasta in a food processor until creamy.
Cook and drain pasta. Add spinach and sauce. Enjoy!
This vegan paella is super tasty and filling!
4 cups vegetable stock
12-15 saffron threads
4 tablespoons olive oil
1 medium white onion, peeled and diced
2 cloves garlic, peeled and smashed
1 poblano pepper, seeded and diced
14 ounces fire roasted whole peeled tomatoes, drained and roughly chopped (half of a 28 ounce can)
¾ teaspoon paprika
2½ cups uncooked Arborio rice
kosher salt and pepper
olives and lemon
Cook the broccoli in a large saucepan or wok until done. Set aside.
Cook the onion, garlic, and diced poblano pepper for about 3 minutes.
Add the rice and vegetable stock.
Add the cooked broccoli, artichoke hearts, and tomatoes.
Simmer on medium/low for about 20-25 minutes.
Garnish with kalamata olives and lemon.
With Mole and Green Salsa
2 tsp peanut oil
1/2 cup chopped shallots (or red onions)
1 Tbsp chili powder
1 tsp cumin seeds
1 tsp cinnamon
1/8 tsp dried ground chipotle pepper
4 garlic cloves, minced
1 15 oz can fire roasted tomatoes
1/2 tsp salt
1 Tbsp apple cider vinegar
1 Tbsp agave nectar
1 Tbsp unsweetened cocoa powder
2 Tbsp almond butter
1/4 cup golden raisins
1/4 cup fresh cilantro, minced
3 small zucchini
1 small yellow onion
3 cloves garlic
5-6 small tortillas
Your favorite green salsa
Heat the oven to 375 degrees.
You will need a pan large enough to hold 5-6 rolled enchiladas.
Cook the garlic and onion for about 2 min in a saucepan.
Add the chopped zucchini and cook for another 2-3 minutes or until soft.
Add about 1/2 cup (or just enough to cover) prepared mole sauce to the zucchini mixture.
Cover the bottom of the pan with a thin layer of mole sauce.
Spoon a small amount of filling into each tortilla and roll into enchiladas.
Cover the rolled enchiladas with the remaining mole.
Fill any spots with the green salsa.
Bake for 25 minutes.