Rich Chocolate Cakelettes
Rich Chocolate Cakelettes are moist and lightly sweet, covered in a creamy chocolate glaze. They come together in one bowl and are dairy-free, gluten-free and completely vegan!
Author: Lenora
Creamy Coconut Banana Milkshake
This has become my go-to for a healthy, not-too-sweet dessert and it also works nicely as a quick breakfast with the addition of oats. It’s loaded with healthy fats, super thick, creamy and delicious!
Lentils Italiano
Lentils are a powerhouse of protein and fiber, are low in fat, economical and very versatile. The red lentils in this delicious recipe break down with the wine, herbs and spices to create a “ground beef”-like texture, so you feel like you’re eating a hearty bolognese — but without all the negatives that come with animal protein! Serve this dish over your favorite pasta or grain. It’s pictured here over farro, a protein and fiber-rich grain. Top it with your favorite herbs. Enjoy!
Read here about the nutritional benefits of lentils.
Lentils Italiano
Another wonderful lentil dish that's a cross between a cacciatore and a bolognese with layers of flavor from carrots, red peppers, capers and garlic. Great served over almost any grain or pasta!
Servings: 6
Ingredients
- 2 tbsp extra-virgin olive oil
- 2 large carrots, diced into 1/4" pieces
- 1 red bell pepper, de-seeded, thinly sliced
- 1 tsp Kosher or sea salt
- 1/2 tsp ground black pepper
- 1/4 cup capers
- 3 tbsp tomato paste
- 6 garlic cloves, finely sliced or minced
- 1 1/2 tsp fresh rosemary or 1/2 tsp dried
- 1/2 cup red wine
- 1 15 oz can Fire-Roasted tomatoes
- 3/4 cup red lentils
- 2 1/2 cups veggie stock, Kitchen Basic recommended
- Fresh parsley, chopped, for garnish (optional)
Instructions
- In a large pot, heat the oil over medium-high. Add the carrots and bell pepper, season with salt and pepper and saute until just softened, about 3-4 minutes.
- Add the capers, tomato paste, garlic and rosemary, cook stirring for about a minute. Add in the wine and cook, stirring for about 3-5 minutes.
- Add the tomatoes, red lentils and 2 1/2 cups stock . Bring to a boil, partly cover, then reduce the heat and simmer until the lentils start to break down, about 20 minutes. Stir every five minutes or so to prevent the mixture from sticking to the pot. Add a splash of wine if necessary.
- Taste and season with salt and pepper if necessary. Serve over your favorite grain, rice or pasta. Garnish with fresh chopped parsley. Enjoy!
Lemony Hummus Pasta Salad
This Lemony Hummus Pasta Salad offers fresh Mediterranean flavors and textures with sundried tomatoes, spinach and parsley in a gluten-free side dish! The fresh lemon juice adds extra zing, Hardly your typical pasta salad!
Golden Potato Chowder
This bold-flavored soup is incredibly rich and creamy, yet you won’t find a drop of dairy in it! Garlic and abundant herbs and spices create layers of flavor, while veggies and corn add heartiness and nutrition. Cashews contribute to the creaminess, along with blending part of the soup mixture and adding it back to the pot. There’s a little bit of chopping preparation (as in all good soups) but it’s so worth it! My soup-connoisseur husband gave this two thumbs-up and asked for seconds.
Serve this satisfying soup with a green salad, like my Curried Fall Salad (good all year long!). Enjoy!
Golden Potato Chowder
This comforting soup tastes so rich and creamy, yet there's not a drop of dairy in it! Garlic and abundant herbs and spices create bold flavor, while veggies and corn add heartiness and nutrition. Takes a little chopping preparation, but so worth it!
Ingredients
- 1/2 cup raw, unsalted cashews
- 2 tbsp olive oil (extra virgin)
- 1 large onion, 1/2" diced
- 2 med/large carrots, 1/2" diced
- 3 cloves garlic, minced
- 2 large russet potatoes, peeled, 1/2" diced
- 6 cups veggie stock (recommend Kitchen Basics unsalted)
- 2 tbsp soy sauce or tamari
- 1 1/2-2 tsp kosher or sea salt
- 1 tsp ground black pepper
- 1 tsp smoked paprika
- 1 tsp dried thyme
- 1 tsp dried oregano
- 1 tsp onion powder
- 1/2 tsp garlic powder
- 1 1/2 cups fresh, canned or frozen corn
- 3 scallions, thinly sliced, for garnish
Instructions
- Soften the cashews: Either place in a small bowl and cover with cold water to cover, then let soak for at least an hour, the longer the better. Or, for a quicker method, pop the bowl of cashews and water in the microwave for a minute on high to boil, then let sit for about a half hour.
- Heat the olive oil in a large soup pot over med-high heat. Add the onion and carrots, stirring, for about 2-3 minutes. Add the garlic and potatoes, cook for about 5 minutes, then add the veggie stock, soy sauce and all herbs and spices. Bring to a low boil, reduce heat to med-low and simmer for about 15-20 minutes until the carrots and potatoes are tender.
- Transfer about 4 cups of the chowder mixture to a blender in batches. Drain the soaked cashews and add them to the blender. Make sure your blender has a way for steam to escape (remove center knob on lid) and place a paper towel over the opening to catch splash-ups. Blend first on low for about 15 seconds then increase speed to high and blend until smooth and creamy, for about a minute.
- Return the pureed mixture to the remaining chowder in the soup pot, add in the corn and cook over medium heat for another couple minutes. Taste and add more salt and pepper if needed.
- Garnish bowls of soup with the sliced scallions. Enjoy!
Flaky Apple Turnovers
These sweet, delicious Flaky Apple Turnovers taste like they came from a bakery, yet they are so easy to make. You would never guess they are 100% vegan!
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It’s no coincidence that the same foods that are healthiest for you reflect in your skin’s appearance! These vegan foods nourish you from the inside out, while dairy and processed foods cause inflammation and skin problems.
Lemony Greek Lentil Soup
This delicious soup has it all– veggies, potatoes and lentils to provide an abundance of vitamins, minerals, antioxidants and protein. You might spend a little time chopping the potatoes and squash, but it’s well worth the end result, and you’ll enjoy a huge batch of goodness. Even my lentil-skeptic husband really enjoyed this soup. Don’t skip the lemon juice at the end– it makes this dish sing!
Follow this dish with my Peanut Butter Cookie Bars for a sweet ending to a hearty meal!
Lemony Greek Lentil Soup
This incredibly flavorful soup is chock full of veggies, potatoes and lentils-- everything you need for a complete and healthy meal!
Ingredients
- 1 pound brown or green lentils, rinsed
- 10 cups veggie stock- Kitchen Basics, low salt recommended
- 1 tsp coriander powder, or 2 tsp whole coriander seeds
- 1 tsp cumin powder, or 1 1/2 tsp cumin seeds
- 2 1/2 tsp dried oregano
- 2 bay leaves
- 3 medium red potatoes, scrubbed, cut into 1/2" dice Can sub 2 medium Yukon Gold
- 10 oz baby spinach, chopped
- 1 sm-med butternut squash, peeled, seeded, 1/2" dice
- 2 tbsp olive oil
- 1 large onion, chopped
- 3 large garlic cloves, minced
- 2 tsp salt, sea or Kosher
- 1/2 tsp ground black pepper
- 1/4 tsp red pepper flakes or more for extra heat
- 1/3 cup fresh lemon juice
- Sliced lemons, ,for garnish
Instructions
- In a large soup pot over medium-high heat, combine the lentils, veggie stock, coriander, cumin, oregano, red pepper flakes and bay leaves. Bring to a boil, reduce heat to low. Simmer, partially covered about 25 minutes, until the lentils are tender.
- Add the potatoes, spinach and butternut squash. Re-cover and cook another 15-20 minutes, until the potatoes and squash are tender.
- Meanwhile, in a large skillet over medium heat, heat the olive oil, add the onions and cook, stirring, until they start to soften, about 3-4 minutes. Add the garlic and cook, stirring often, for about 2 more minutes. Add the mixture to the soup, deglazing the skillet with a small splash of water, then add the mixture to the soup pot. Add the salt and pepper, taste and add more if needed. Discard the bay leaves.
- Just before serving, stir the lemon juice into the soup. Serve with slices of lemon on top. Add more lemon juice if desired. Enjoy!
French Onion Grilled Cheese
French Onion Grilled Cheese features caramelized onions combined with vegan cheese to create a melty, fragrant, sweet combination that’s perfect as the filling for this twist on a grilled cheese sandwich.
Roasted Tomato Butter Bean Stew
This is an easy one to make and has great flavor– roasting the tomatoes makes them even sweeter, while the onion, garlic and red pepper flakes add spicy richness. Greens add even more texture and nutrition. The tangy lemon and parsley at the end brings this dish to a whole new level! Very wholesome, warming and satisfying.
Peanut Butter Cookie Dough Bars
You can never get enough of these scrumptious Peanut Butter Cookie Dough Bars! They are so easy to make, gluten-free, and actually made with wholesome ingredients. If you don’t consider yourself much of a baker, you can’t go wrong with these non-bake bars!
Feel free to substitute other flours and nut butters to your preference– you can switch out the flours to whatever gluten-free flour you like, and use almond, cashew or sunflower butter. I just happen to like this version the best. 🙂
Peanut Butter Cookie Dough Bars
You can never get enough of these! They are so easy to make, absolutely scrumptious and actually made with wholesome ingredients.
Servings: 6
Ingredients
- 2 tbsp solid coconut oil
- 2 tbsp non-dairy milk (unsweetened almond, oat, coconut, soy)
- 1/4-1/3 cup brown sugar (or coconut sugar)- depending on sweetness level preferred
- 1 tbsp pure vanilla extract
- 1/4 tsp salt
- 3/4 cup oat flour (finely ground oats)
- 3/4 cup almond flour (finely ground almonds)
- 1 cup semi-sweet chocolate chips, divided
- 1/2 cup peanut butter
Instructions
- 1. Melt the coconut oil in a medium bowl in the microwave. Whisk in the non-dairy milk, brown or coconut sugar and vanilla until well combined.
- 2. Add the flours and salt. It will form a somewhat soft, slightly sticky dough texture. Fold in 1/2 cup of chocolate chips, mix well. Press (using damp hands) into a parchment lined 8" x 8" pan.
- 3. In a medium/small bowl, add the peanut butter and remaining 1/2 cup of chocolate chips. Melt together in a microwave, for about 1-2 minutes on med-high. Stir until smooth and well combined. Let cool for 2 minutes, then spread over bars in pan.
- 4. Refrigerate for at least 20 minutes until set. Lift out of the pan by the parchment paper, peel away paper. Cut into bars, store in an airtight container in the fridge. Enjoy!
Black Bean Barley Chili
Hearty, filling and very warming, this chili is loaded with flavor and texture! Protein and fiber comes from the black beans, plus an added “meaty” bite from the barley (and optional Beyond Beef) and heat from the crushed pepper. Lime juice and beer add depth and a slight bit of tang. Add my Big Salad on the side and enjoy a hearty and super healthy cold weather meal!
BREAKING NEWS- February 2020
The latest, greatest plant-based breaking news– from food to sports to medicine and more!
Creamy Roasted Mushroom Pasta
In this fabulous take on pasta carbonara, smokey, roasted mushrooms, velvety sauce and pasta all come together to create a filling and delicious main dish meal.
The super creamy sauce comes from silken tofu, blended with caramelized onions and garlic, lemon juice and nutritional yeast — and not one drop of dairy. The tofu not only adds to the silky texture but packs a great deal of protein, too. You can use a protein pasta for an even higher protein content, but really almost any pasta would be fine.
Pair it with my Curried Fall Salad to round out the meal. Enjoy!
Creamy Roasted Mushroom Pasta
In this fabulous take on pasta carbonara, smokey, roasted mushrooms, velvety sauce and pasta all come together to create a filling and delicious main dish meal.
Servings: 4
Ingredients
- 16 oz sliced mushrooms- your choice- bella, cremini, portobella, shitake
- 1/4 cup olive oil
- 1 tsp maple syrup
- 3/4 tsp smoked paprika
- 2 tsp salt, Himalayan or Kosher- divided
- 1/2 tsp ground black pepper
- 10 oz pasta (6 cups)
- 2 tbsp vegan butter (recommend Country Crock Plant Butter)
- 1 large onion, chopped
- 4 cloves garlic
- 1 block Silken Tofu
- 1/2 cup veggie stock (recommend Kitchen Basics)
- 2 tbsp nutritional yeast
- 1/2 lemon, juiced
- 1/4 cup fresh parsley, chopped
Instructions
- Preheat the oven to 375 degrees F. Toss the mushrooms with 1/4 cup olive oil, smoke paprika, maple syrup, 1 tsp salt and 1/2 tsp black pepper. Line a baking sheet with silicone matt or parchment paper and spread mushrooms out on pan. Let stand for 10 minutes while oven is preheating.
- Bake the mushrooms until golden glazed brown and slightly crispy, about 30 minutes.
- Meanwhile, cook pasta according to package directions. Drain and set aside.
- While pasta is cooking, heat 2 tbsp vegan butter in a skillet over medium heat. Add onions and reduce heat to med-low, stirring occasionally, until golden and caramelized, about 10-15 minutes. Add garlic and saute with onions for about 3 more minutes.
- In a blender, combine the carmelized onion/garlic mixture, silken tofu, lemon juice, veggie stock, nutritional yeast and remaining 1 tsp salt. Blend until smooth and creamy, about 2 minutes.
- Add pasta to skillet with creamy sauce, stir to combine and heat thru on low heat. Add in roasted mushrooms and parsley and stir through. Optional: sprinkle with vegan parmesan or nutritional yeast. Enjoy!
African Peanut Soup
If sweet potatoes and peanut butter top your favorite foods list, this soup is for you! It’s thick and hearty, spiced with ginger and hot sauce. Tomatoes and greens add a flavor and nutritional boost. So filling and delicious!
Creamy Coconut Kale
This Creamy Coconut Kale is a vegan twist on creamed spinach- curly kale baked in a creamy coconut sauce that’s infused with curry, ginger and spicy Sriracha. What a delicious way to get all the amazing health benefits of kale!
Best Vegetable Curry Ever
This vegetable curry is bursting with Indian-inspired spices and seasonings simmered together with veggies in an aromatic sauce– easy to make and incredibly healthful! Spices are well known for their antioxidant power and this recipe scores high on the healing index. Read about the incredible benefits of spices here.
You can switch up the veggies and use your favorites, and adjust the heat level of the spices to your preference. Serve it over Basmati rice with a dollop of cooling Raita or plant-based yogurt on top.
One of my cooking students said this was the best curry she’d ever eaten– it’s definitely earned its title! Enjoy!
Best Vegetable Curry
This vegetable curry is bursting with Indian-inspired spices and seasonings, easy to make and incredibly healthful!
Servings: 4
Ingredients
- 2 tbsp olive oil
- 1 large onion, diced
- 4 cloves garlic, minced
- 1 tbsp fresh ginger, grated, or 1 tsp ground
- 1 tbsp ground coriander
- 1 1/2 tsp ground cumin
- 1 tsp cinnamon
- 1 tsp brown or coconut sugar
- 3/4 tsp ground turmeric
- 1/2 tsp ground cayenne pepper adjust to heat preference
- 1/2 tsp garam masala
- 1 1/4 tsp salt
- 1/2 tsp ground black pepper
- 1 tbsp tomato paste
- 2 cups vegetable stock
- 1 cup coconut milk can use light
- 1 cauliflower head, chopped into florets can sub broccoli head
- 1 large sweet potato, peeled and diced
- 4 red potatoes, diced
- 1 15 oz can Fire-Roasted diced tomatoes
- 1 cup frozen peas
- 4 cups spinach, lightly packed
- 1 lime, juiced and zested
- 2 tbsp fresh cilantro, chopped
- Basmati rice for serving
- non-dairy yogurt or Raita for garnish
Instructions
- In a large pot, heat the oil over medium-high heat. Add the onion and stir, cooking until lightly golden, about 3-4 minutes. Reduce heat to medium, add the garlic and ginger, cooking stirring for one minute.
- Add the coriander, cumin, turmeric, cayenne, brown sugar, garam masala, salt and pepper, stir and cook for 30 seconds.
- Add the tomato paste and stir to combine, cook about 1 minute.
- Add the stock, coconut milk and cinnamon and bring to a boil. Reduce the heat to low and simmer, uncovered, for 10 minutes.
- Add the cauliflower, potatoes, tomatoes and peas. Bring to a boil again, then reduce the heat to low, cover and simmer until the veggies are tender, about 20 minutes.
- Stir in the lime juice and zest, cook for about 3 minutes more.
- Add the spinach and let wilt in the hot curry. Serve over rice and garnish with cilantro. Can also top with a dollop of non-dairy yogurt or Raita. Enjoy!