1 can coconut milk
1 can chickpeas
Half a can of diced tomatoes (pureed in a blender unless you want it chunky)
2 T jamaican curry powder
1/2 onion, diced
3-4 cloves garlic minced finely.
Add onions and garlic to pot and cook in coconut oil until soft. Combine everything but the kale in a pot and cook until potatoes are tender, about 15-20 min. add kale the last 5 min of cooking.
Serve with coconut rice.
1 can coconut milk
these came together easier than I thought they were and they are great!
- 1/2 cup earth balance, melted
- ½ cup light brown sugar
- 1/4 cup white sugar
- 1 T ground flax, mixed with 3 T water
- 1 1/4 cup flour
- 1 cup graham crackers blended into fine crumbs
- 1 t baking powder
- pinch of salt
- 15 vegan marshmallows
- 2 T agave or maple syrup
- 2 T coconut oil
- pinch of cream of tartar
- 2 cups semi sweet chocolate chips, melted
- 1 T coconut oil, melted.
- Preheat the oven to 325 degrees.
- On the stove, make a double boiler by filling a medium-sized pot with a few inches of water. Put a bowl on top of the pot and simmer the water on medium heat.
- Add the marshmallow filling ingredients to the double boiler. Cover and melt the ingredients, stirring occasionally until the marshmallows are melted and kind of gooey. This will take about 20-30 minutes.
- In the meantime, make the cookies by combining the melted butter, brown sugar, white sugar, and flax egg.
- In the same bowl add the graham cracker crumbs, flour, pinch of salt, and baking powder. Mix until a dough forms. Add water if dough is too dry.
- On a floured surface, roll out the dough so it is ¼ inch thick. Using a glass or a circular cookie cutter, cut out the dough into 2” diameter circles.
- Bake for 12-15 minutes until golden brown on top.
- In a small bowl combine the chocolate chips and coconut oil. Melt in the microwave by heating it for 2 minutes, stopping to stir the chocolate every 30 seconds.
- To make the moon pies, spread a tablespoon or two of the marshmallow filling onto the flat side of a cookie. Place another cookie on top and press down lightly to flatten the filling.
- Dip the pies into the melted chocolate, spooning chocolate on the tops and sides until completely covered.
- Chill the pies in the fridge for 30 minutes to 1 hour until the chocolate is set.
- These kept in the fridge for about a week or so, just take out about an hour or so before you want to eat them so the marshmallow gets gooey again.
Blend together in a vitamix or high powered blender:
- 1 small ripe avocado
- ¼ cup cocoa powder
- 1 tsp vanilla
- 2 T chia seeds
- ¾ cup non dairy milk
- pinch of salt
- about 4 dates
put in a jar and refrigerate.
- 2 small sweet potatoes, cut into 1/2 inch circles
- olive oil
- 1/2 tsp chipotle powder
- 1 tsp chili powder
- 2 tsp smoked paprika
- salt and pepper
- 1 can chickpeas, drained
- 1 large head kale, shredded
- 1/8 cup olive oil
- juice of 1 lemon
- 2 T dijon or honey mustard
- 2T tahini
- 2 tsp Worcestershire sauce
- 2 cloves garlic, chopped very finely
- salt and pepper
- Preheat oven to 425 degrees
- Combine the sweet potatoes, olive oil, chili powder, chipotle, paprika, and a pinch each of salt and pepper. Toss well to evenly coat. Transfer to the oven and roast for 20 minutes. Remove from the oven, add the chickpeas, salt pepper and a little oil. Toss with the sweet potatoes and return to the oven for another 20 minutes, until the chickpeas are crisp and the sweet potatoes tender.
- Prep your kale and set aside.
- Make dressing. Combine all ingredients in a jar and shake until smooth.
Vanilla Brown Sugar Syrup
- 3/4 cup brown sugar
- 1 tsp cinnamon
- 2 tsp vanilla
- 1 chai tea bags
- 3 shots espresso
- 2 dashes cinnamon
- 1 cup non dairy milk
Make the syrup: Bring 1 cup water, the brown sugar, cinnamon and vanilla to a boil in a small pot. Simmer about 2 minutes, until the sugar dissolves. Add tea bag and steep for a few minutes. Store in the fridge for when you are ready to use.
In a shake glass add ice, the espresso, 1-2 T syrup, and a couple dashes of cinnamon. Shake for 1 minute. Strain into a tall glass with ice. Pour over the milk. Stir and enjoy!
4-5 cloves garlic, chopped
1/2 cup green beans
1 carrot, chopped
1/4 cup soy sauce
1 T rice vinegar
1 tsp liquid smoke
1 tsp siracha
1 T brown sugar
14 oz fresh yakisoba noodles
press and drain your tofu. toss in air fryer or fry in sesame oil in pan and set aside.
combine soy sauce, vinegar, liquid smoke, sriracha and brown sugar in a bowl and whisk well.
Heat sesame oil in pan and add veggies and garlic. cook about 2-4 minutes until cooked through, but still a bit crisp. Add tofu into the pan and then the noodles. add sauce and cook about 5 minutes until well coated and heated through. Top with cilantro and peanuts.
Made this twice this summer. Definitely my go to.
- 3 cups uncooked pasta noodles
- 2 cups halved cherry tomatoes
- 1 ½ cups cooked chickpeas, drained and rinsed
- 2 cups arugula
- 1 cup Persian cucumbers, sliced into thin half moons
- 1 cup basil leaves, torn
- ½ cup minced parsley
- 1/4 cup chopped mint
- ¼ cup toasted pine nuts
- 1/4 cup olive oil
- 3 tablespoons lemon juice
- 1 teaspoon Dijon mustard
- 3 garlic cloves, minced
- 1 tsp Italian seasoning
- ¾ teaspoon sea salt
- 1-2 tsp nutritional yeast
cook your pasta according to directions.
Make the dressing: Whisk dressing ingredients together in a jar.
Drain pasta, add tomatoes, chickpeas, arugula, cucumbers, herbs and pine nuts. Pour dressing over and toss to coat. Add a little more salt and pepper if needed, and enjoy!
The dressing is really really good, and if anything, this tasted better after it sat a day.
- 1 head of broccoli, very finely chopped
- 1 cup shredded carrots
- 1 can chickpeas, rinsed and drained
- 1/2 cup sliced almonds
- 1/2 cup dried cranberries
- 1 bunch green onions, chopped
- ¾ cup chopped fresh cilantro
- 1/4 cup tahini
- 1/2 large lemon, juiced
- 3-5 tablespoons warm water, to thin dressing as needed
- 1 clove garlic, finely minced
- 1 teaspoon maple syrup
- 1 teaspoon yellow curry powder
- ½ tablespoon freshly grated ginger
- ½ teaspoon ground turmeric
- ½ teaspoon salt
- Freshly ground black pepper
- In a large bowl, add finely chopped broccoli, chickpeas, carrot, cranberries, green onion, and cilantro. Set aside.
- Make dressing: Whisk together tahini, lemon juice, water, garlic, maple syrup, curry powder, ginger, turmeric, salt and pepper. Drizzle on salad and top with almonds.
This salad could be made in advance – it softened up over time. Was good for about 3-4 days as leftovers in the fridge.
- 2 medium sweet potatoes, cut into 1 inch cubes
- Olive oil
- 1/4 cup soy sauce
- 3-4 tablespoons Gochujang
- 2 tablespoons honey ( i use mikes hot honey!)
- some fresh ginger, grated
- 2 cloves garlic, grated
- 2 tablespoon seasame seeds
- 1 package uptons seitan
- salt and pepper
- non dairy yogurt
- 2-3 cups kale, roughly torn
- juice from 1 lime
- 1/4 cup fresh cilantro, roughly chopped
- 3 cups cooked rice
- kimichi, avocado, shredded carrots, green onions, sliced cucumbers, and radishes, for serving
- Preheat the oven to 425 degrees. Toss the sweet potatoes with 1 tablespoon oil, salt, and pepper, and a little honey. Transfer to the oven and roast for 20 minutes.
- Combine the soy sauce, Gochujang, honey, ginger, garlic and seasame seeds.
- Add the seitan to a bowl and toss with theGochujang sauce. Remove the potatoes from the oven and slide them to the side of the pan. Add the seitan. Return to the oven and continue roasting another 15-20 minutes, until the seitan is cooked through. Meanwhile, combine about 1 T with about 2T yogurt (this is for one serving) Season with salt.
- Toss kale, with lime juice, a little soy sauce, salt and pepper and saute until cooked through.
- To serve, divide the rice between bowls. Top with seitan, sweet potatoes, kale, and avocado, an any additional toppings. Serve drizzled with the yogurt sauce.