Crispy Chickpea Salad with Creamy Caesar Dressing [Vegan, Oil-Free]

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This colorful salad with roasted chickpeas and creamy caesar dressing is the perfect way to start off the new year feeling nourished and glowing from the inside out. 

The chickpeas are seasoned with a cheesy onion flavor that makes them taste like croutons. The spice paste, which makes the flavors fully coat the chickpeas, is made with the liquid from the can of chickpeas rather than oil. This makes for a much healthier option which still packs a ton of flavor. I've adapted this brilliant chickpea roasting method from this recipe by A Virtual Vegan. These chickpea croutons are perfect in a salad but they also make a great snack to enjoy on their own!

The dressing is super simple and requires no blending! It takes only 5 minutes to prepare and tastes so creamy and delicious. It's similar to a creamy caesar dressing; tangy, thick, and salty, but made almost entirely with unrefined whole food ingredients. 

Store bought dressings are made to sit on a shelf for months so they are often filled with questionable preservatives and processed oils. To pour one of these dressings over an otherwise nutrient-packed healthy bowl of fresh vegetables would undo a lot of the health benefits of eating a salad in the first place. Now that I've learned how to make my own dressings, I can't imagine ever going back to store-bought, especially when they are this easy to make!

Feel free to choose any of your favorite crunchy veggies for this salad. My go-to salad ingredients lately tend to be romaine lettuce, purple cabbage, carrots, radish, and green onions or scallions. I love adding avocado to this salad bowl, but if you don't have any it's perfectly delicious without it too. 

This is a great recipe to meal prep for a week of healthy salads. Double the batch of crispy chickpeas and allow them to sit inside the oven while it cools to make them stay extra crispy for longer. Then store them in a glass jar and add them to salads and whole grain bowls all week. Make sure to make an extra large batch of the creamy dressing too! 

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Crispy Chickpea Caesar Salad

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Beet Hummus Stuffed Portobello Mushrooms [Vegan, Oil-Free]

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Roasted portobello mushroom caps make a deliciously healthy alternative to the classic hummus and avocado on toast. Don't get me wrong, there's nothing wrong with having hummus on some sliced whole grain bread, but it's a good idea to change things up every so often. Since I make a batch of hummus almost every week, after a few days of having it on toast, I find myself looking for other ways to enjoy it. This time I decided to try stuffing it in a roasted portobello mushroom and it was so tasty! 

My favorite hummus lately has been this vibrant pink beet hummus. The key to making the beets have sweet flavor rather than an earthy bitter flavor is to make sure to use well-cooked beets. Any way you choose to cook them is fine, as long as they are very soft and cooked all the way through. This hummus is so fluffy and easy to blend because we use some of the liquid from the can of chickpeas (aka aquafaba) which becomes really airy when blended making the hummus have a softer whipped texture. I also use a bit more tahini to balance out the flavor of the beets and make the hummus extra savory. 

This recipe takes only slightly more effort then having hummus on toast. The portobello mushrooms are wiped clean, coated in a simple marinade, and then roasted for 10 minutes. Remove the mushrooms from the oven and stuff with hummus, then roast for another 10 minutes, remove from the oven and garnish with whichever toppings you like. 

I hope you enjoy the recipe! 

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I used boiled beets so the color of the hummus before it was baked was a light pink color which darkened to hot pink in the oven. If you use roasted beets, the color will be even more vibrant, and will turn dark red when roasted. 

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Beet Hummus Stuffed Roasted Portobellos

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Tofu Benedict with Pumpkin Biscuits, Broccolini & Hollandaise Sauce [Oil-Free, Gluten-Free, Vegan]

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The first time I ever had a vegan tofu benedict was at Champs Diner in Brooklyn a few months after first going vegan. This was a time when I knew nothing about cooking and had no idea how amazing vegan food could potentially be. When I tried their tofu benedict I was amazed by how much it tasted just like the eggy vegetarian versions I remembered having before going vegan. It was the ultimate filling, comforting brunch food. Back then, I remember thinking that gourmet restaurant-style vegan food was something I'd only ever be able to enjoy at restaurants because it would be way too complicated to make from scratch. Over the years I've since learned just how easy it can be to recreate some of my old favorites and began experimenting with my own version of this classic brunch recipe. 

Traditional eggs benedict includes ham and this was also true of the vegan version at Champs, but I've always found faux meats unappealing and also not very healthy, so I chose to leave that out of the equation. I also decided to go with a less traditional almond flour and pumpkin biscuit instead of using regular white flour, which adds a nice autumnal twist and makes these biscuits much healthier- and they're also gluten-free! On top of the biscuits, I stacked smoky baked tofu, followed by a creamy, buttery cashew hollandaise sauce.

This recipe is a little nut-heavy with the almond biscuits and the cashew sauce, so it's not going to be the healthiest everyday kind of meal, but it's perfect for serving brunch guests or having a fancy sunday breakfast. While it is higher in fat than most of my recipes, it's still oil-free and contains plenty of fiber to keep your gut flora happy and thriving. 

My favorite topping for this recipe is usually pan-seared broccolini and fresh chives. The broccolini adds a great crunch and texture to the dish, but I have also had some success with using sauteed spinach and layering it underneath the tofu rather than on top. I'd still recommend trying this with broccolini if you can find it though! Regular broccoli won't work for this recipe as it's too thick, so if you can't find broccolini (the long skinny version of broccoli), spinach is the way to go. 

This is my favorite recipe to serve guests, not only because it looks so beautiful, it's also shows how delicious and filling vegan food can be. While there are many parts to the recipe, it's a lot easier to make than it seems at first. Make the biscuits, bake the tofu, blend the sauce, sear the broccolini, and then assemble & serve. I promise the time spent is well worth the effort! 

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Tofu Benedict With Pumpkin Biscuits And Hollandaise Sauce

Miso Ramen Veggie-Packed Soup with Tofu and Bok Choy [Oil-Free, Gluten-Free, Vegan]

This isn't your typical restaurant-style, enjoy-before-your-actual-meal miso soup. This miso ramen recipe is a fully satisfying veggie-packed main course. 

I love miso soup, but I often find myself a little underwhelmed and not quite as satiated as I'd like. Many of the miso soup recipes I've tried in the past have lots of noodles and even tofu but are lacking in the colorful crunchy veggies that make me so happy and satisfied. So I loaded this recipe up with some of my favorite fibrous whole plant foods which made for a miso soup that can actually hold up as it's own full meal. 

Depending on what you currently have going on in your fridge, you can add in whichever veggies you're currently working with. Some of my favorites which I used in this soup included, mushrooms, bok choy, carrots, and purple cabbage. Other veggies that could work well in this might be bell pepper, broccoli, chard, or spinach. 

No matter what veggies you choose what really makes a good miso soup is the broth of course! White miso is a fermented salty paste made from soybeans and gives it that classic miso soup flavor. In addition to that I like to add a little hot sauce and tamari for an extra kick of flavor. 

Something that really ups the wow-factor when serving this is searing the bok choy until it's golden brown. You don't need any oil to make this happen, just slice the bok choy in half the long way and then place it sliced side down in a hot pan, using a wooden spoon to press it down until it get's some color to it. While this isn't necessary, it makes for a beautiful final presentation, but if you're just looking to eat it as fast as possible you can skip this step and rip the bok choy into individual leaves then add it at the end in the last 2 minutes of cooking. 

I hope you enjoy this veggie-loaded miso soup! If you try it out and post a photo, tag me on instagram @herenownutrition or leave a comment down below. 

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Miso Ramen Veggie-packed Soup With Tofu And Bok Choy

Tandoori Portobello Mushroom Tacos With Lime & Dill Yogurt Sauce [Vegan, Oil-Free, Gluten-Free]

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These portobello mushroom tacos are so good! I love indian spices and lately tandoori has been my favorite spice blend. The tandoori marinade works perfectly on portobello mushrooms in this recipe and the spiciness is well balanced with the cooling lime and dill vegan yogurt sauce.

These tacos are spicy, crunchy, tangy, and fresh. The mushrooms taste surprisingly meaty and when roasted they turn dark and almost start to resemble the look of meat. Mushrooms make a much healthier (and kinder) alternative to meat, but still deliver such a nice texture and really soak up the flavors of the marinade. Fresh ginger pairs so well with the tandoori spices and makes the mushrooms taste amazing.

For this recipe, I like to roast the portobellos whole and then slice them after roasting so that they don't dry out and stay as juicy as possible. If you prefer your mushrooms crispy, slice them before putting them in the oven for a crispier effect. 

The cabbage slaw adds a nice crunch on top and is so deliciously tangy from the lime and dill sauce made with vegan yogurt. My favorite vegan yogurt is the cashew yogurt by Forager, it's so creamy and smooth making it the perfect base for this dressing. 

Make the tandoori marinade, coat both mushrooms, then bake for 20 minutes at 400 degrees. While mushrooms are baking, chop all of the veggies for the cabbage slaw.

Make the yogurt sauce by combining all of the ingredients, then add the sauce to chopped veggies. Stir to coat then refrigerate until ready to use. 

Heat up tortillas in a pan and then fill with the tandoori roasted mushrooms and cabbage slaw. Top with chopped cilantro, an additional drizzle of tangy yogurt sauce, and avocado if using.

This recipe makes about 6 tacos, or enough for 2 hungry people. Recipe below. Enjoy!

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Tandoori Portobello Mushroom Tacos With Lime & Dill Yogurt Sauce

Maple Ginger Roasted Kuri Squash Salad Bowl

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If you've never tried squash in a salad before, you're in for a treat! Winter squash are in season right now so I've been adding them into everything I can think of. Having roasted squash in a salad might sound a little strange, but the maple ginger glaze gives the squash a wonderful flavor that's perfectly suited for a salad topping. 

Something about the leaves being bright golden-yellow right now makes me want to try all of the beautiful squash varieties that keep popping up at our grocery store even more. 

Behold, the kuri squash. It's a lot like a pumpkin but without the ridges and shaped more like a little tear drop. Like some pumpkin varieties, you can actually eat the skin, which makes preparing this squash a whole lot easier. 

I've never particularly enjoyed the dangerous task of slicing into a whole rock hard squash, so I like to give it a good wash then roast it whole for 20 minutes at 400 degrees fahrenheit before even attempting to get a knife in there. This softens the squash enough that it makes it super easy and much more safe to slice. 

Once you have your squash sliced in half, scoop out the seeds then cut into little half moons. 

In a large bowl, make the maple ginger glaze by grating about a tablespoon and half of fresh ginger and mixing it with a bit of maple syrup and some herbs. We won't be using the whole squash for this recipe, so pick out 6-7 pieces to use in the salad and put the rest away for another recipe. 

Dip the squash one piece at a time into the maple ginger glaze until well coated, then place on a silpat or parchment paper lined baking tray. 

Roast your sliced and marinated squash slices at 400 degrees until they start to turn golden brown around the edges and fully soften, about 20-25 minutes. 

These squash slices are tasty enough to eat on their own, but I love having them in a salad with a creamy dressing. 

In every salad I make I always try to include plenty of whole food starches. Salads with only watery low-carb vegetables are not satisfying at all and you'll be hungry again an hour later. The key to a good salad is always having at least one starchy vegetable, such as squash or potatoes, and always include a bean or legume of some type, such as chickpeas. Whole grains are also a great option to add in if you have time to cook them or have some leftovers, but for this salad I found that the squash and the chickpeas added just the right amount of starchy filling ingredients, so I left the grains out of this one. 

I made a very simple dressing from raw cashew butter, lemon juice, and more maple syrup. I ripped up the roasted ginger glazed squash into bite size pieces and tossed it with some fresh romaine lettuce, purple cabbage, carrots, green onions, and chickpeas. The result was this super creamy and delicious lunch bowl. 

I hope you find a beautiful kuri squash and try out this autumn recipe! Other squashes like pumpkin or kabocha may also work, but I haven't tested them out yet and cooking times may vary. Full recipe below!

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Maple Ginger Roasted Kuri Squash Salad

Rainbow Hummus Wrap [Vegan, Oil-Free]

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This rainbow hummus wrap is super healthy and so easy to make! I've been working on including more raw veggies in my meals lately and this has been one of my favorite ways to get them in.

You could definitely make this with a store bought hummus to save time, but they tend to contain a lot of oil so I like to make my own. I personally try to avoid oil in my own at home cooking. Plus, it's just not necessary in hummus. This homemade hummus is creamy and delicious enough on it's own. 

I had the idea to try and make a lightly spicy almost cheese-like pimento hummus. I usually make hummus with roasted red pepper, but this didn't seem too far off, and it turned out to be a wonderful (and slightly faster) alternative to roasting red peppers.

Pimentos are those little red things they stuff into green olives. As a kid I used to love green olives, but I hated pimentos so I would always pick them out, but as an adult I can fully appreciate the tangy taste they add to spreads and sauces. You can find pimentos at almost any grocery store in little glass jars near where the jarred olives and peppers are. 

I hope you enjoy the recipe! If you do, leave a comment down below and let me know how it turned out. 

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Rainbow Hummus Wrap

Sweet Potato & Cabbage Salad with Miso Tahini Dressing

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Cabbage and sweet potatoes have been the focus of nearly all of my recent recipes, but this salad has taken my enthusiasm for both of them to the next level. Crunchy raw cabbage, carrots, and bell pepper tossed with a creamy miso tahini dressing is the perfect combination. Add in some roasted sweet potatoes and you have a filling meal that almost couldn't get any healthier. 

I've never been that into salads- mainly because of lettuce. It's watery, low in nutrients, and in order to fill up on it I feel like I'd have to eat tons. So I tend to stick to vegetable soups, but raw vegetables have amazing nutritional benefits that I'd be missing out on if I didn't include them in my meal rotations.

Purple cabbage is one of the most nutritionally dense foods you can eat, as are sweet potatoes, so these two foods in the same meal make for an amazingly healthy combination. They are high in antioxidants, fiber, calcium, and many other important vitamins and minerals. 

This miso dressing is completely oil-free, but still so creamy and savory, and it totally changes the cabbage flavor for the better. The raw veggies lose that bitter taste and simply lend their fantastic crunchy texture to the savory flavors of the sauce. 

This recipe is perfect for lunch or as a side salad to be served with dinner. It will serve 2 people for lunch or 4 people as a side dish, and the best part- it's ready in under 30 minutes! 

Recipe below!

Sweet Potato & Cabbage Salad With Miso Tahini Dressing

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Hot & Sour Cabbage Soup

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This hot & sour cabbage soup is one of my favorite new soup recipes. I've never been super enthusiastic about cabbage before, but since throwing this recipe together, I feel completely different about it now. Somehow the combination of sour with spicy fits so well with the purple cabbage and brings out it's best qualities.

Purple cabbage is the healthiest kind of cabbage because it has the most antioxidants. Green cabbage will also work in this recipe, but not carry quite the same nutritional load. Plus the purple color it gives the soup is so pretty!

Recently I've started adding a bit of sauerkraut to this soup along with some of the juices, and that adds to the delicious sour flavor, but if you don't have access to good fresh sauerkraut that comes in a jar in the refrigerated section, feel free to omit it and replace with an extra tablespoon of lime juice. The tofu is also optional. The cabbage and mushrooms are hearty enough that it's not entirely necessary, but it does make the soup more filling. 

This soup recipe was inspired by the Dr. McDougall's hot & sour ramen noodle instant soup. When we were travelling in our trailer across the country, we loved the convenience of having instant soups at rest stops and campsites along the way, but they're not an ideal health food at all. I wanted to make my own version that was full of healthy veggies instead and the result was this delicious cabbage soup.

If you try this recipe, leave a comment down below! 

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Hot & Sour Cabbage Soup

One-Pot Lentil and Sweet Potato Curry [Vegan, Oil-Free, Quick & Easy!]

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It's starting to feel like fall here in Washington and I find myself craving sweet potatoes now more than ever before. I especially love sweet potato in curries with warming spices like turmeric, garam masala, and cayenne pepper. All you need is one pot and roughly 30 minutes later you have a cozy bowl of delicious food to snuggle up with. 

I've been experimenting a lot lately with adding nut butters into savory stews and curries, which if you haven't tried it before it may sound a little weird, but I promise it works! It gives savory dishes the best creamy texture with no oil or coconut milk needed. If you love the taste of peanut butter go ahead and use that for this recipe, but if you're skeptical or not a nut-butter person, try using raw cashew butter, which has a very mild flavor but will still give this dish a wonderful creamy texture. 

This curry is super healthy and packed with fiber and micronutrients from whole plant foods. Lentils and sweet potatoes are two of the healthiest foods in the world, aside from dark green leafy veggies- which you can totally add in there too! Fiber is what keeps our digestive system working properly and keeps our gut bacteria friendly. Long term, high fiber consumption reduces bloating and removes toxins from our systems. Forget juice cleanses and clean up your insides with high-fiber plant foods! That's where the real healing can start.

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Lentil And Sweet Potato Curry

Sweet Potato Mac and Cheese with Mushroom Bacon (Nut-Free, Vegan, Oil-Free, Gluten-Free)

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Since going vegan two years ago, I've spent a lot of time trying out all sorts of different mac and cheese recipes. I've tried cashew cheese, almond cheese, butternut squash cheese, and just about every type of sweet potato, or potato and carrot cheese sauce there is, but I keep coming back to this version. 

This recipe is inspired by the sweet potato mac at one of my favorite NYC restaurants, By Chloe. I've made this version nut-free (depending on which plant milk you use), flour-free, oil-free, and it can also be gluten free depending on the pasta you choose. It gets a tangy cheddar-like bite from the tahini and lemon juice and a classic cheesy flavor from the nutritional yeast. 

The smoky mushroom bacon is really the star of this recipe. For a while I never really sought out vegan versions of bacon because having been a vegetarian for most of my life, it wasn't something that I needed a replacement for, but after trying all different sorts of vegan bacon made from whole plants I've really grown fond of mushroom bacon in particular. It's smoky, salty, and just the perfect texture to add into mac and cheese. 

If you're looking for the most comforting vegan recipe that's still healthy and packed full of nutrients, this is it! For a truly nourishing whole food meal, use whole wheat or gluten-free pasta of choice and add in a handful of spinach. 

If you try this recipe, let me know what you think by leaving a like or a comment down below. I hope you enjoy this indulgent yet guilt-free mac and cheese recipe as much as I do!

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Sweet Potato Vegan Mac and Cheese With Mushroom Bacon

Cheezy Potato Quesadillas [Vegan, Oil-Free]

These potato quesadillas are exactly the healthy quesadilla replacement I've been searching for all these years since giving up the cow cheese. They are deceptively cheezy, and would make a great replacement for cheese lovers looking to make healthier food choices. The potatoes are boiled and then mashed with a rich hollandaise sauce made from cashews that is easily whipped up in the blender. 

This is another quick recipe that takes only 20 minutes! All you have to do is chop and boil potatoes, blend up a sauce, and mash the sauce into the potatoes and you have your quesadilla spread ready to go! Spread the mixture between two small tortillas (or a big tortilla folded in half) and bake for 10 minutes until lightly crispy. 

Potato quesadillas are the perfect addition to packed lunches as they store well tupperware containers and can be enjoyed warm or cold. 

I like to enjoy them with either vegan sour cream or hot sauce, but these would also go really well with salsa or other tomato based sauces. 

If you make these I'd love to hear what you think. Leave a comment down below if you try it out!

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Vegan Potato Quesadillas

Pumpkin Leek Risotto + Leftover Risotto Balls!

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Is it pumpkin season yet? I may have jumped the gun on this one, but I've been obsessed with this pumpkin leek risotto lately. It has a delicate creamy flavor with a light herb seasoning and just the right amount of pumpkin flavor. 

You could spend an hour roasting a whole pumpkin or squash, and that would definitely be delicious, but for the sake of time I usually make this with canned pumpkin. That helps keeps the time on this recipe under 30 minutes, which makes it a viable option for a weeknight dinner or quick lunch. 

Since I tend to make risotto in large batches, I've started turning the leftovers into little crunchy risotto balls. Simply cool the risotto in the fridge for a few hours or overnight to firm up the mixture, then scoop out spoonfuls and hand shape into spheres. Roll the spheres in a bowl of breadcrumbs, bake in the oven, and serve with marinara sauce. 

These risotto balls make a wonderful appetizer to bring to fall parties (Labor day already?!) or to introduce people to vegan food who may not have considered before just how tasty plant-based foods can be. 

Here's what you'll need:

Not shown: Vegetable broth, Salt

The first time I made risotto, I was very intimidated and worried about ending up with a mushy mess stuck to the bottom of the pan. The key to avoiding this is to keep the heat no higher than medium and to stir constantly. This dish cooks quickly, but needs your attention and stirring for most of the cooking time (~15 minutes)

We add the vegetable broth in one cup at a time. Once the leeks are cooked, the rice has been added, and the vinegar has been absorbed by the rice, it's time to add our first cup of broth.

When the rice has absorbed most of the broth, as shown in the photo below, then you can add another cup of broth and repeat until rice is cooked and fluffy. 

The rice has absorbed our first cup of broth so now we can add the second cup. 

When all of the broth has been added and absorbed, it will look like the photo below. The rice will have become more translucent and it will be creamy and soft. 

Now we'll lower the heat to a simmer and add our herbs, pumpkin puree, and cashew parmesan. 

Let the dish rest for 5-10 minutes before serving. Top with additional cooked leeks for garnish.

At this point, you could serve it as it is, or allow the dish to cool and then place in the fridge overnight. Once mixture has cooled, hand roll into balls, and then coat with a breadcrumb mixture. Place on a baking sheet lined with parchment paper or a silpat, and bake for 15 minutes at 400 degrees. 

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Pumpkin Leek Risotto

Potato Leek Soup [Vegan, Oil-Free]

This particular potato leek soup has become one of my all time favorite easy weeknight recipes. Nutritional yeast and lime juice give it a tangy cheesy flavor which make it taste like a classic creamy potato leek soup, without the dairy and cholesterol. 

This is a super simple and easy recipe with a big payoff in both flavor and nutrition. I usually leave the potato skins on for extra nutrients and toss in some broccolini if I have it. I've made versions of this with and without broccolini and enjoyed both, so feel free to add it in or not.

If you are looking for a way to make cleaning and chopping leeks a little easier, check out this method here. Lately I find them even more pleasant to work with than onions and I love the delicate flavor they add to soups. 

If you make this recipe I'd love to hear what you think of it! I hope you love it as much as I do and that it becomes one of your go-to weeknight meals. 

Potato Leek Soup

Tofu & Vegetable Pad Thai with Spicy Peanut Lime Sauce [Oil-Free, Vegan, Gluten-Free]

Pad thai is always one of my favorite meals to order out at vegan restaurants, but I for a while doubted my abilities to make an oil-free, lower-sodium, version that could taste just as amazing. After many attempts I've ended up with a recipe that's now only healthy and delicious, but also quick and easy to make. This dish comes together in under 30 minutes so it's ideal to add to your weeknight meal rotations. 

If you're not so into peanut butter, don't be afraid! My peanut butter disliking partner loved this meal. The peanut taste is balanced out with the zesty lime juice and spicy hot sauce, so it isn't too overpowering or thick. 

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First, you'll need to press and cube a block of tofu. Preheat your oven to 400 degrees. Marinate the tofu for about 10 minutes. Then place in the oven to bake for 15 minutes or until outside is lightly golden. 

While tofu is baking, chop about 3 cups of vegetables. Most vegetables you have should work, but my favorites to use in a pad thai are ribboned carrot, broccoli, red bell pepper, and zuchini. 

Make the peanut sauce by combining the ingredients listed and set aside. Then heat a pan to medium and fry the garlic in 2 tablespoons of coconut milk until golden brown, about 6-7 minutes, add the rest of the vegetables and allow to cook through for another 6 minutes. If the pan starts to dry out add a few small splashes of water or vegetable broth as needed throughout the cooking process. 

After another 6 minutes have passed, pour in the peanut sauce mixture and the remaining 2 tablespoons of coconut milk. Stir to coat the veggies, then add cooked rice noodles and the baked tofu. 

Serve with additional lime juice, sesame seeds, and/or cilantro. 

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Tofu & Vegetable Pad Thai With Spicy Peanut Lime Sauce

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Vegan Tacos with Purple Cabbage Slaw + How to Make Your Own Tortillas!

These tacos are crunchy, savory, and so satisfying! They'll change the way you see cabbage slaw forever. I've been trying to find a way to work purple cabbage into a taco recipe for a while and every time it still tasted a bit like... cabbage. This time, I made a marinade with a little tahini, vinegar, and maple syrup and cabbage has never been so delicious! 

Along with the cabbage slaw I made an easy version of guacamole and an equally easy vegan sour cream made from plain unsweetened coconut yogurt. I'm also working on a recipe for a low-fat sweet potato nacho cheeze sauce which will be in an upcoming free ebook!

The combination of beans with crunchy cabbage,  vegan sour cream, and guacamole is so delicious! 

Once the cabbage slaw was done, I started making the tortillas.

Did you know you can make your own 3-ingredient tortillas at home and that it's actually way easier than you'd think? All you need is something called masa harina, which is made from dried corn and has been cooked in water with lime which gives it its flavor. 

Add hot water to masa flour and stir to form dough. Separate the dough into 6 pieces (1.5 inches in diameter) and roll into balls. 

Line tortilla press with 2 pieces of plastic (I used a ziplock bag cut into 2 pieces). Place one ball in the center of your tortilla press and slowly close the lid to flatten. Repeat with remaining dough balls. If you don't have a tortilla press, you can flatten them by hand, which can be kind of fun too! Though it does take a bit more time. 

Once you have your flattened dough, place each tortilla in a pan and heat for 2 minutes on each side until golden brown. Then fill each tortilla with beans, cabbage slaw, guacamole, and vegan sour cream.

Additional topping options: hot sauce, hot peppers, pico de gallo, marinated jackfruit in place of the beans, grilled zucchini or bell peppers. 

Vegan Tacos With Cabbage Slaw

Spinach Artichoke Dip [Vegan, Nut-free, Oil-free, Gluten-free]

This healthy dip tastes so creamy and indulgent you'll forget that it's packed full of nutrient rich leafy greens. The key with this recipe is blending parts of it and leaving other parts more chunky. I used to make this by throwing everything into the blender all at once and pulverizing it all into a kind of hummus style dip, and that was alright too- and probably a great option for people who aren't so into the texture of artichokes, but I prefer this dish when it's well balanced between chunky and creamy. 

You can make this dip in half an hour and have it on hand all week for snacks or quick meals. Since this recipe is nut-free and made of mostly canned foods, it's really inexpensive, making it an ideal dish to add to your weekly meal rotation if you're on a budget. 

One of my favorite ways to enjoy this dip is in a sandwich with avocado or baked tofu, but I don't have any of those things on hand today so I used the spread on a sandwich all on it's own and it was still awesome! 

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Spinach Artichoke Dip

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