vegan nut Parmesan (vegan, dairy free, gluten free)
(this post contains affiliate links which help fund this blog but at no cost to you) I think one of the hardest things about going “all in” with a plant-based diet is giving up the dairy…especially cheese. It’s one of the foods I thought I could never live without and believed it would be easier for me to be a vegetarian than a vegan. Thankfully, we’ve entered an era where it’s easier than ever to give up our “could never live without” foods, especially when our health is at stake. So today I’m sharing with you one of my favorite “cheese hacks” for salads, soups, stews or where ever…
warming indian mulligatawny soup (vegan, dairy free, oil free, no added sugar, gluten free)
As someone who prefers to use medication as an absolute last resort, I’m always on the lookout for food and recipes that give the body a fighting chance against infection before medication is needed. And this warming Indian mulligatawny soup is just what the homeopathic doctor ordered. Chock full of spices, vegetables and a kick of plant-based protein from red lentils, this soup comes together easily even if the ingredient list looks intimidating. Actually, it’s exactly because of all these ingredients (which are mostly spices) that makes this soup an excellent meal especially during cold and flu season. For example: Ginger strengthens the immune system, helps with digestion and helps…
easy black bean dip (vegan, dairy free, gluten free)
I have a gift for you today…an incredibly easy recipe for you to make and I bet you have all of the ingredients in your pantry. It’s been one of my favorites for years and is inspired by a recipe I found on the Whole Foods recipe site before I even made the transition to a plant-based diet: Black bean dip. Although the “dip” word would make you think this is appetizer-only, I love making it for our main meal with a side of raw veggies and hummus! All of the “meaty” plant-based protein coming from the beans makes it hearty enough for that. Because this black bean dip…
his ‘n hers secret ingredient vegan black bean chili
Before I adopted a plant-based diet, there were some dishes that I never made with meat. Like pasta sauce (here’s my go to recipe). And chili. Not sure why, but for some reason, I never liked the addition of meat in these dishes. However, once I went all in on the vegan eating, I knew I had to pay more attention to my protein sources. Let’s pause a minute on this while I clear up the myth that you can’t get “enough” protein on a plant-based diet… First, all plants have protein, though some have more than others (think nuts, legumes, beans, lentils). Secondly, our bodies don’t store…
green kiwi smoothie and holiday talk (vegan, dairy free, no added sugar, nut free)
One of the things I love about eating a low added sugar, plant-based diet is how much lighter it makes me feel on the inside. I can’t remember the last time I walked away from a meal feeling sluggish and…blah. About the only time that happens is if I step outside my nutrition plan. While I do make occasional exceptions for this, after several years of eating a plant-based, diet I’m naturally motivated to stay on track because my body lets me know it is not. happy. when I don’t. (If you haven’t reached that sweet spot yet and want to, contact me here and we can talk…
mini pumpkin pie-lets …updated (vegan, dairy free)
As I was cooking for Thanksgiving last week, I discovered a bit of an oops in this recipe for mini pumpkin pie-lets. Originally, I posted that the recipe made 12 pie-lets, when really, it makes about 36. I have no idea what I was thinking when I wrote up the original. Total face palm. Hint: if you want more than a little pastry leftover to make these, then make two dozen mini pumpkin pie-lets and eat the leftover filling like pumpkin mousse. I updated the recipe in the original post plus made a slight tweak to the spices because I can’t help it…I’m always experimenting! I found that I liked…
jam roll (vegan, added sugar free, nut free)
Growing up, I always knew pie meant one thing…jam roll. I’m not sure where the tradition started, but I remember my English grandmother and my mom making them – often using strawberry or raspberry jam as the filling. It’s a completely genius way to use up scraps of pastry left over from pastry making and there’s something so right about warm jam between a crispy layer of pastry. Here’s how it’s done. 1. Reform your pastry scraps into a ball and roll out to 1/8″-1/4″ thick. 2. Spread a thin layer of jam over the pastry bringing it almost to the edges. To keep it added sugar…
mini pumpkin pies with maple coconut whip (vegan, dairy free, nut free, added sugar free option)
Aren’t these the cutest? Teeny pumpkin pies just waiting to be popped into your mouth. Pumpkin pie made without any added sugars and allowing only a hint of it in the coconut whip. Funny thing, though, until I came up with this recipe, I wasn’t a pumpkin pie fan. Never baked one. Never wanted to. It’s a texture thing. With this recipe, the texture (thankfully) changes by pulling out the milk, eggs and sugar and replacing it with whole fruits. It also keeps the filling added sugar free which means you’re never going to regret that “one last piece.” So, yay, for a healthy makeover too! Besides…
loaded sweet potatoes with spicy guacamole and black bean sofrito (vegan, dairy free, soy free, gluten free)
It always amazes me how hard it is to find a recipe that my entire family likes. I often get close with a 5 out of 6 thumbs up, but hitting a perfect score of 6 for 6 is maddeningly elusive. So imagine my surprise when this loaded sweet potato with spicy guacamole and black bean sofrito was a clear winner. Even with my daughter who doesn’t usually like bean dishes. Or my boys who prefer mild to spicy. Let’s pause while I celebrate with a hearty “ole.” I love the contrasting flavors, textures and color of this dish…the sweetness with the spicy, the creaminess punctuated with…
easier-than-pie apple crisp (no added sugar, vegan, soy free, dairy free)
I never was much of a pie person. Unlike pizza where I could eat just the crust, pie crust left me cold. And making it? My results were rarely worth the effort. Which is why crisps are more my speed. Easier to pull together and capped with a sweet, flavorful topping…mmmm. Yes. Please. My favorite way to make this apple crisp also makes it virtually foolproof because you can control your chunky-to-sauce ratio and turn out the perfect-for-you apple crisp every time. Personally, I like things a little more on the saucy side. For the topping, I swapped out the traditional brown sugar and butter for dates (in the…
