Hearty Lentil Bolognese
This Lentil Bolognese is hearty, healthy and full of flavor, using mushrooms and lentils in place of ground beef! It’s great served over your favorite pasta– soul-warming comfort food at its best!
RECIPES
Mapley Oatmeal Muffins
You’ll enjoy these tender, sweet little muffins that are gluten-free and easy to make!
Gingerbread Granola
This is a variation of my Nutty Coconut Granola which is very popular in my household. I’ve added fragrant warming spices to give it a holiday twist. It makes a healthy breakfast or snack and is absolutely delicious! You can easily swap out the nuts and seeds for whatever nuts or seeds you desire. I like to layer it with fruit and yogurt for a scrumptious breakfast treat, or you can pour plant-based milk over it or just eat it by itself, it’s so good!
Gingerbread Granola
This is a variation of my Nutty Coconut Granola- I've added fragrant warming spices to give it a holiday twist. It makes a healthy breakfast or snack and is absolutely delicious! You can easily swap out the nuts and seeds for whatever nuts or seeds you desire. Full of healthy fats, fiber and flavor-- a winning combination!
Servings: 4
Ingredients
- 1 1/2 cups rolled oats, old-fashioned
- 1/4 cup unsweetened coconut flakes
- 1/4 cup raw almonds, slivered or chopped
- 1/4 cup raw pecan halves
- 1/4 cup raw walnuts
- 2 tbsp sunflower seeds
- 2 tbsp raw pumpkin seeds
- 1 tsp cinnamon
- 1/4 tsp Kosher or sea salt
- 1 tsp ginger, ground
- 1/2 tsp ground cloves
- 1/2 tsp allspice
- 1/4 tsp nutmeg (optional)
- 2 tbsp coconut oil
- 1/4 cup almond or peanut butter (if omitted, increase oil to 3 tbsp)
- 1/4 cup pure maple shrup
- 1 tsp pure vanilla extract
- 1/4 cup dried cranberries
Instructions
- Preheat oven to 325 degrees F
- Add oats, coconut, nuts, seeds, cinnamon, spices and salt to a food processor. Pulse until broken into med/course pieces and combined.
- In a microwave-safe bowl, combine coconut oil, maple syrup and nut butter. Heat on medium (number 5) for two minutes until melted. Whisk to combine. Add vanilla and whisk again.
- Pour wet ingredients into food processor with nut/oat mixture. Pulse until just combined. Keep the mixture somewhat chunky.
- Spread mixture onto a silicone-lined baking sheet in an even layer.
- Bake for 15 minutes, rotate pan and bake 5 minutes more. Watch to make sure it doesn't burn. The granola should be golden and fragrant.
- Let cool, stir to break up chunks a little depending on how chunky you like your granola. Stir in dried cranberries.
- Store in a sealed container or bag for up to 10 days. This can freeze for up to one month. Enjoy!
Vegan Caramel Popcorn
Crunchy, candied popcorn makes a delicious treat and a wonderful gift! Popcorn covered in a rich, buttery, hardened caramel sauce– who could resist?
Herby Mushroom Quinoa
This herb-infused, nutritious dish is full of flavor and protein, prepared with meaty mushrooms and the super grain quinoa. It would make a great main dish meal for any vegan or vegetarian, and can also be used in salads or as a side dish.
Mediterranean Baked Summer Veggies
What a fabulous way to use your Summer harvest! A variety of vegetables and herbs are baked in olive oil until buttery soft and delicious.
You can combine whatever you’re growing in your garden or picked up at the farmer’s market, as well as switching out the herbs to whatever you have on hand.
Olive oil is rich in monosaturated fats and antioxidants. Combined with the veggies and herbs, you’ve got a powerhouse of healthful benefits!
Full of flavor and melt-in-your-mouth texture, this healthy side dish will fast become one of your favorites!
Mediterranean Summer Baked Veggies
This is a delicious and easy way to use all of your summer harvest! Tomatoes, peppers, zucchini, eggplant and potatoes, all roasted in a zesty herb-infused olive oil mixture. The result is a rich, decadent vegetable dish, which is also super healthy!
Servings: 6
Ingredients
- 1/2 large eggplant, cut into large wedges (see NOTES)
- 3 potatoes peeled, cut into medium-sized pieces
- 2 medium zucchini, cut into large wedges
- 2 medium tomatoes, chopped
- 2 red peppers, quartered
- 1 med/large onion, cut into large pieces
- 2 cloves garlic, chopped or minced
- 1/2 bunch fresh parsley, stems removed, chopped
- 1/4 cup fresh basil leaves, chopped
- 1/2 bunch fresh dill, chopped
- 1 tsp Kosher salt
- 1/2-3/4 tsp black pepper
- 1 tbsp dried oregano
- 1 tsp dried rosemary
- 1 tsp dried thyme
- 3/4 cup extra virgin olive oil
- 1 tbsp tomato paste
- 1/2-3/4 cup water
Instructions
- 1. Preheat oven to 400F
- 2. In a large mixing bowl, combine all the ingredients except the water. Mix well until all veggies are completely coated in the olive oil and herbs.
- 3. Pour the veggies onto a sheet pan and spread out evenly. Carefully drizzle the water around the veggies.
- Baked for 30 minutes, flip veggies, and bake 30 minutes longer.
- After one hour the veggies should be caramelized and velvety soft. Enjoy!
Notes
NOTE:
- Make sure vegetables are cut into large pieces-- allowing them to hold their shape (and not dissolve into mush) when cooked in the olive oil mixture.
- You can combine a drained, rinsed can of chickpeas with the veggies to make this a main dish meal.
- You can mix and match whatever veggies you grow in your garden or buy at the farmer's market: leeks, sweet potatoes, carrots, butternut squash and more. You can also use whatever herbs you have-- oregano, rosemary, basil, sage and more.
- Yes, there's a lot of olive oil, but that's what makes this dish so scrumptious! You can mop up any remaining olive oil with some crusty bread-- yum!
MLT- Mushroom, Lettuce & Tomato Sandwich
This delicious sandwich features all the flavors of the beloved BLT but with smoky mushrooms standing in for the bacon!
Dilled Split Pea Soup
This is one of the easiest,most comforting soups you’ll ever make! The addition of dill and leeks add a unique aromatic flavor, while a variety of spices add a rich, smoky note. Split peas are super high in fiber and protein, with practically no fat. You’ll enjoy this nourishing, one-pot meal!
Red Pepper Walnut Pastries
If you’re looking for an appetizer that will be a hit at your next dinner party or gathering, look no further. These pastries look and taste like something you’d find at a bakery, yet they’re simple to prepare and completely vegan!
The filling comes together easily in a food processor using jarred, roasted red peppers, walnuts, lemon juice and spices. It’s then tucked inside store-bought puff pastry and baked until golden and flaky. So simple and yet so impressive!
Red Pepper Walnut Pastries
This simple yet scrumptious appetizer looks and tastes like something you'd find in a bakery, yet it's made easy with two store-bought items-- roasted red peppers and puff pastry. A zesty walnut-red pepper filling is tucked inside flaky puff pastry and shaped into an attractive knot shape - makes the perfect appetizer for your next dinner party or family get-together!
Servings: 6
Ingredients
- 1/4 cup drained jarred roasted red bell peppers
- 1/8 cup walnuts
- 1 tsp olive oil
- 1 tsp fresh lemon juice
- 1/4 tsp ground cumin
- 1/8 tsp kosher salt
- 1 clove garlic, chopped or smashed
- 1 puff pastry sheet (1/2 of 17.3 oz package), thawed Pepperidge Farms brand is vegan and easy to find in stores!
- 1 tsp vegan butter, melted
- Dried oregano, toasted sesame seeds, and flaky sea salt, for serving (don't skip this step!)
Instructions
- Process peppers, walnuts, oil, lemon juice, cumin, kosher salt, and garlic in a food processor until smooth, about 30 seconds. (Be sure not to overprocess or you'll have a gloppy mess. It should be smooth but still have a small bit of texture.)
- Unfold the pastry sheet on a clean work surface, and then press seams with fingertips to smooth them out. Spread the red-pepper mixture over the pastry, leaving a ¼-inch border, and then fold in half toward you, pressing the borders with your fingertips to seal.
- Place the pastry on a small baking sheet and transfer it to the refrigerator for 15 minutes.
- Meanwhile, preheat the oven to 400°F. Line baking sheet with parchment paper or silicone mat.
- Transfer the chilled pastry packet to a cutting board and, with longest side facing you, use a sharp knife to cut 8 (½-inch wide) strips. Pinch the short ends of each strip and twist. Tie the strip into a loose knot, tuck in its ends, and place on the prepared baking sheet.
- Brush knots with melted vegan butter and then sprinkle generously with dried oregano, sesame seeds, and flaky sea salt. Bake, rotating the baking sheet halfway through, until golden brown, 25 to 30 minutes. Let cool for 5 minutes. Serve warm or at room temperature. Enjoy!
Notes
Puff pastry is really easy to work with--just be sure to let it thaw completely before using, or it will tear. You can thaw it in the fridge or on the counter for about 40 minutes-- but no more.
This recipe can easily be doubled for a larger crowd. Just use the entire package of puff pastry and double the filling ingredients.
Fudgy Peanut-Butter Brownies
You would never guess these rich, fudgy brownies are dairy-free, egg-free, and even gluten-free, made with whole ingredients!
Sweet Russian Cabbage Soup
Hearty, healthy and delicious– and so easy to make! The perfect soup to warm you on a chilly day, and completely vegan!
Choco-Peanut Crispies
These delicious little bars contain only a few ingredients and are super easy to make! Light, crispy, not too sweet and full of peanut butter and chocolate, they make a perfect sweet treat for both children and adults. Enjoy!
Choco-Peanut Crispies
These delicious little bars are a hit with both adults and children-- light and crispy, not overly sweet and loaded with peanut butter, chocolate and rice crispies-- what's not to like?
Servings: 10
Ingredients
- BARS:
- 1/2 cup peanut butter
- 1/4 cup light brown sugar
- 1/4 cup maple syrup
- 1/4 tsp salt
- 1/4 tsp vanilla extract
- 3 cups rice crispies (cereal)
- FROSTING:
- 1 cup semi-sweet chocolate chips (vegan or regular)
- 1/4 cup peanut butter
- 2 tbsp plant butter Country Crock Plant Butter highly recommended
- 1/2 tsp vanilla extract
Instructions
- Line an 8x8" baking dish with parchment paper.
- For Bars: combine peanut butter, brown sugar, maple syrup, vanilla and salt in a medium bowl. Microwave for 1 - 1 1/2 minutes on medium high, stirring once halfway thru. Stir to combine.
- Add rice crispies cereal to peanut butter mixture. Stir until combined. Pour into prepared pan and press lightly down into an even layer.
- For Frosting: Combine all ingredients for frosting in a medium bowl. Microwave for 1- 1 1/2 minutes on medium-high, stirring once halfway thru. Stir well until smooth and creamy.
- Pour frosting over the bars and spread it out evenly, using a light hand. Refrigerate for 15 minutes. Remove from pan by lifting out parchment paper by sides. Cut into desired bar sizes. Store in the refrigerator. Enjoy!
Notes
If you are allergic to peanuts, you can substitute the peanut butter with sunflower seed butter.
Apple Pie Puffins
This delectable pastry treat uses puff pastry baked in a muffin tin– thus the word Puffin! Flaky, sweet & filled with cinnamon apples, this bakery-style dessert uses just a few ingredients. Yum!
Vegan Pasta e Fagioli
This popular Italian dish is a cross between a soup and a stew– what I call a “stewp”. It’s thick, hearty and brimming with pasta, beans and veggies– a wonderful one-pot meal! So nourishing and satisfying, it’s the best way to fill your tummy and warm up on a chilly day.
The Best Pasta/Pizza Sauce
If you’re like me, and overloaded with end of Summer tomatoes, this recipe is for you! It is hands down the best pasta/pizza sauce I’ve ever tasted and it comes together in less than a minute in the food processor. The only cooking involved is roasting the tomatoes, which, believe me, greatly enhances the overall flavor of the sauce. Make sure you use ripe tomatoes– the riper the better. If you don’t have any from your garden, try the farmer’s markets– so much better than store bought!
I use this fabulous sauce to make a 12″ pizza, topped with roasted veggies and Miyoko’s pourable mozzarella cheese– fantastic! I also use it in eggplant parmesan (loads of eggplant from my garden as well) and of course, on pasta dishes.
Enjoy!
The Best Homemade Pasta/Pizza Sauce
This is the best pasta/pizza sauce you'll ever taste, and it's so incredibly easy to make! The only cooking involved is roasting the tomatoes-- the rest comes together in less than a minute in the food processor. It's thick, hearty and bursting with flavor-- perfect for a 12" pizza, used in a lasagna or over pasta!
Servings: 4
Ingredients
- 4 medium/large tomatoes- fresh See Note for off-season
- 6 oz tomato paste
- 2 tbsp olive oil, divided
- 2 tsp sugar
- 2 tsp dried basil
- 1.5 tsp Kosher or sea salt, divided
- 1 tsp dried oregano
- 1/2 tsp ground black pepper, divided
- 1/4 tsp red pepper flakes
- 1-2 cloves minced garlic
Instructions
- Preheat oven to 425 degrees Fahrenheit.
- Chop tomatoes into quarters. Place in medium bowl and mix together with 1 tbsp olive oil, 1/2 tsp salt and 1/4 tsp black pepper.
- Place on lined baking sheet/tray and roast for 25 minutes.
- Remove from oven, cool for 5 minutes and place in bowl of a food processor.
- Add all remaining ingredients. Pulse for 15 times until mixture is smooth.
- Use right away or store in a covered container in the fridge until ready to use. Enjoy!
Notes
Tomatoes: Substitute a can of Fire-Roasted Tomatoes when it's off season for fresh tomatoes
Easy Peachy Cobbler
What could be a more perfect summertime dessert than this scrumptious, vegan peach cobbler that comes together in only minutes? Fresh peaches and a cinnamon-laced, crisp gluten-free topping make it perfect for entertaining on a hot summer day!
Fruit & Arugula Couscous Salad
This fabulous salad offers layers of flavor, from the juicy Summer fruits to the spicy arugula and salty vegan feta. The sweet balsamic glaze adds the perfect finishing touch. It’s easy to prepare and super healthy– great for lunch or a light dinner!
Peanutty Pretzel Crust Ice Cream Bars
This is the perfect warm-weather dessert– so indulgent but with very little added sugar and not a drop of dairy! The no-bake pretzel crust is layered with store-bought non-dairy ice cream, topped with chopped peanuts and finished with a thick, creamy chocolate ganache.
It is sure to satisfy all your salty, sweet, creamy and chocolate cravings!
Peanutty Pretzel Crust Ice Cream Bars
Who doesn't love a good ice cream bar in the Summer? This easy, old-fashioned recipe has been veganized and is just as scrumptious as ever! It features three layers of goodness-- a sweet and salty crust, creamy ice cream middle and a rich and fudgy ganache topping. The perfect warm-weather dessert!
Servings: 12
Ingredients
- Crust & Filling:
- 1/2 cup Plant Butter, melted, room temperature (plus more for greasing pan) Recommend Country Crock Plant Butter
- 1 1/4 cups (4 oz) Salted ground pretzels (See Note) About 2 1/4 cups whole pretzels ground in a food processor-- not too fine-- should be crumbs not flour
- 3 tbsp packed light brown sugar
- 1 1/2 pints non-dairy vanilla ice cream Recommend Oatly - see link in Notes below
- Ganache Topping:
- 6 oz chopped semisweet chocolate or chocolate chips, divided (half bag of chocolate chips)
- 1/2 cup coconut cream Solid cream from top of can of coconut milk. Refrigerate can first for easier separation.
- 2 tbsp creamy peanut butter
- 1 cup roasted, unsalted peanuts, roughly chopped
- 1 tbsp each, finely chopped peanuts and chocolate
Instructions
- Make the Crust: Grease the bottom of an 8x8 inch pan with softened plant butter. In a large bowl, combine the ground pretzels, melted butter and brown sugar with a spoon until combined and the texture of wet sand. Scrape into the prepared pan, pressing flat with a spoon or your hands to create a flat layer. Freeze for about 30 minutes.
- Make the Ganache: In a medium mixing bowl, combine the chocolate, peanut butter and coconut cream. Microwave in 30 second intervals on High, stirring in-between. Stir until a thick glossy sauce forms. Let cool completely.
- About 20 minutes before you're ready to assemble, put the ice cream pints on the counter to soften. Spread the softened ice cream over the frozen pretzel crust. Sprinkle with the chopped peanuts, pressing lightly into the ice cream.
- Transfer to the freezer for about 30 minutes, untl firm. Remove and pour the ganache over the top, spreading evenly. Sprinkle with the finely chopped peanuts and chocolate. Return to the freezer until firm, a minimum of 3 hours or overnight.
- Using a sharp knife, cut into 12 bars. You can run the knife under hot water (and dry) between slices. Enjoy!
