Rainbow Hummus Wrap [Vegan, Oil-Free]


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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Lemon & Pomegranate Chia Seed Pudding


Chia seed pudding is one of my favorite make-ahead breakfast recipes. I can't believe it's taken me this long to get a chia pudding recipe on my blog because it's something I've been making for years in various ways with all sorts of flavors from chocolate to matcha green tea, but the best chia pudding flavor in my opinion is lemon. I love tart fruits in sweet recipes, and fortunately it's pomegranate season here! I found the most beautiful pomegranate at the grocery store this weekend and knew right away that this week I'd be combining it with some creamy lemon pudding. 

Chia seeds are full of healthy omega 3 fats which are vital to our long term health. I try to make sure to eat at least a tablespoon of flax seeds, chia seeds, hemp seeds, or walnuts everyday as all of them are amazing sources of these important ALA fatty acid chains. A lot of people think they need to eat fish to get the long-chain EPA-DHA, and while fish will provide that, they also bioaccumulate heavy metals and carcinogens which accumulate in our bodies overtime and cause disease. Fish are also inflammatory and high in cholesterol which causes damage to our arteries.

Our own bodies are actually able to convert short-chain ALA, like that in chia seeds, into long chain EPA-DHA. While the conversion rate is small, it is enough and will still provide all of the protective benefits. Another fish-free option for getting those long chain fatty acids directly is by getting it from where the fish get it; via micro algae. There are vegan algae-based supplements, which you could take as a precaution, but I haven't had any issues getting in enough healthy seeds so the only supplement I take currently is a B12, which I think everyone should take, vegan or not. 

Chia seeds are best when they've had enough time to soak, over 8 hours is recommended, so I like to prepare it in the evening before I go to bed. Even if you just combine the chia seeds and plant milk and leave the rest of the ingredients for the morning, that's all you need to do. Then when you wake up you'll find the chia seeds have soaked up all the milk and become jelly-like. Add in the pomegranate seeds, vegan yogurt, maple syrup, lemon juice and zest and you have breakfast ready to go. I love making these in 16 oz mason jars as they keep well in the fridge for a couple days and are perfect for taking on the go. This recipe makes enough for two 16 oz jars.  

If you try this recipe, let me know what you think of it by leaving a comment down below!

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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!

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Butternut Squash Ravioli with Alfredo Sauce

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Ravioli is one of those foods that can be difficult to find vegan versions of. Since it seems like the idea of ravioli without a ricotta cheese stuffing is unthinkable to food manufacturers, I set out to make my own healthy vegan version using butternut squash.

Don't let the pasta dough making step intimidate you, I promise it's way easier than it seems and after you do it once you'll want to try stuffing just about everything you make inside pasta dough. Sure it's quite a bit more time intensive than some of my other recipes, but the time your spending is well worth it and the process of making these is actually really fun.

This past weekend I tried Hot For Food's pierogi recipe which was just amazing! It was my first time ever making a pasta dough and it was way easier than I expected. I replaced the oil in her dough recipe with more water and everything worked out just fine without it. So this week, when I remembered that I had a butternut squash waiting to be used up, I knew that I wanted to utilize that pasta dough recipe to make butternut squash ravioli.

I decided to go with a rich and creamy alfredo sauce which complements the squash perfectly. Though I'm sure these would be great with a marinara or pesto sauce as well! I used a microplane grater to grate one macadamia nut for some "parmesan" on top, but this was more just for the aesthetic as the sauce is creamy and indulgent enough as is. 


Mash steamed squash with the rest of the filling ingredients.

Before:

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After:

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Prepare the dough and allow to rest in the fridge. Then roll it out really thin and make evenly sized little circles or squares. I like to use a cup with a sharp edge. My cup was about 3 inches in diameter which made 30 whole ravioli, but the number you get will depend on the size you make them and how thin you roll the dough. 

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Place each dough circle on a parchment paper lined tray to keep them from sticking to the surface. 

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Take 1 or 2 teaspoons of filling and plop right in the center of half of your dough circles. 

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Use a small cup of water to wet your finger, then run your finger around the outside of the whole circle, then sandwich your dough circles together and press gently to seal together. You can decorate the edges with a fork, but only if you want to. They will stay sealed just from the gentle pressing alone. 

Heat a pot of boiling water with a pinch of salt on the stovetop. Once boiling, add in a few ravioli and wait a minute or two for them to float to the top. Then scoop them out using a slotted spoon and place on a plate. 

Garnish with vegan alfredo sauce or any sauce of your choosing and then enjoy right away. 

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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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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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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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Introduction to Plant Based Cooking & Healthy Recipe Substitutions

When making the switch towards a diet of whole plant foods, it can be a confusing and frustrating experience finding the right substitutes for certain ingredients in recipes. Here are some solutions for alternative plant based foods which you can use to replace animal foods or unhealthy processed food products in recipes to make them healthier. 

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Eggs

Eggs serve many purposes in recipes that involve baking and beyond, but they contain the most artery-clogging cholesterol of almost any food, with the exception of brains. They can have an inflammatory effect on the body and lead to chronic disease if consumed every day. Luckily, I've found that eggs have been so easy to replace in many recipes. 

In baked goods, depending on what sort of recipe you are making and, try some of the following options:

  • Flax egg- 1 tablespoon ground flaxseed + 3 tablespoons water, let sit for 3-5 minutes and stir until jelly-like
  • Chia egg- 1 tablespoon ground or whole chia seeds + 3 tablespoons water, let sit for 3-5 minutes and stir until jelly-like
  • Coconut yogurt
  • Applesauce
  • Mashed banana
  • Pumpkin or sweet potato puree
  • Prune puree

When trying to decide which replacement to use in a certain recipe, consider the flavor profiles of the replacement and use the neutral flavored replacements like flax and chia for recipes where you don't want to add too much moisture or flavor from fruit or vegetable based alternatives. 

For times when you want scrambled eggs, try a tofu scramble instead. I find the key with these is choosing your favorite spices, adding water to the spices to form a spice paste, and then adding that into the pan with the tofu to fully coat and marinate it. 


Milk

I have found shifting from using cow's milk to nut based milks to be relatively easy, but the process has not been free from error. There are many plant milks out there that have wonderful creamy neutral flavors that can be used in any recipe as a milk replacement, but then there are other plant milks that claim to be unsweetened and plain and yet somehow have an aftertaste or additional flavor that comes through unpleasantly in certain recipes. Before using a certain plant milk in a recipe, make sure to taste it first to make sure it has a neutral enough taste to go in a savory dish without altering the flavor. 

Here are some of my favorite neutral tasting brands of plant milk:

  • Almond Breeze Original Unsweetened 
  • Forager Cashew Milk, Unsweetened Plain
  • Califia Farms Almond Milk, Unsweetened Plain

Try out many different brands that your local grocery stores offer and find the most neutral tasting ones available. There are all kinds of plant milks available, from nuts and seeds to grains and legumes, there are so many plant milk options out there!

  • Almond Milk
  • Cashew Milk
  • Coconut Milk (can be dangerously high in saturated fat, choose low fat when available)
  • Hemp MIlk
  • Oat Milk
  • Rice Milk
  • Soy Milk
  • Flax Milk
  • Macadamia Milk
  • Buttermilk (take any plant milk and add 1 teaspoon apple cider vinegar to 1 cup milk)

Cheese

Giving up cheese was something I knew wouldn't be easy for me. When I first went vegan I relied on the realistic vegan cheese substitutes, which are actually very realistic and get better and better each year. There are brands like Treeline, Miyoko, Chao, Follow Your Heart, and Parmela's Creamery who make delicious alternatives to dairy cheese which are great for while you're transitioning off the dairy, but if consumed daily long term, they can ultimately be unhealthy as they are mostly made of processed oils. 

I was pleasantly surprised to find many ways to replicate a cheesey flavor in my recipes without using oil. The answer is mainly in using ground or blended whole nuts and a magical yellow powdery substance called nutritional yeast, which as you may guess from the name actually packs a pretty decent amounts of nutrients. 

Here are some ways to make your own cheese substitutions:

Parmesan- 3/4 cup cashews + 1/4 cup nutritional yeast + 1/4 teaspoon salt

Blend in a food processor or high speed blender until powdery in texture. 

Cheesy Sauce- There are so many ways to make a creamy cheese-like sauce. Certain recipes call for cashews or other nuts as the base of the sauce, which are so creamy and delicious but can be high in fat. While nuts are still whole foods they shouldn't be consumed in excess. I use them in limited amounts in some of my recipes like this Creamy Alfredo Sauce, or the sauce in my Cheezy Potato Quesadillas

There are also many lower fat sauces that use a base of potatoes, carrots, or squash, often combined with plant milks and nutritional yeast and spices like onion and garlic powder to give a savory flavor. Try out this Butternut Squash Mac and Cheese for a nut-free surprisingly cheesy sauce. 

 


Meat

When looking for the right meat replacement in your recipes, consider where you are at in your transition. If cravings from meat are leaving you in a place where whole foods like potatoes, beans, lentils, squash, and hearty grains aren't cutting it, it may be time to try some realistic replacements like Gardein, Beyond Meat, or the Impossible Burger. These processed foods are not healthy, but they are lower risk to your health than actual animal meat, and in the short term they can be very useful in managing cravings.

As you continue your plant based journey, foods like tofu, tempeh, and seitan can be even healthier replacements than the heavily processed realistic food products. Make sure to season and marinate these well, as they are flavorless but provide a great texture and backdrop for any flavors you wish to add. Try combinations of low sodium tamari, liquid smoke, spices and herbs, tomato paste, tahini, and maple syrup to infuse savory, sweet and spicy flavors. 

There are plenty of whole foods which can be very meaty and filling when included in recipes like tacos, burritos, and quesadillas, where the meat can be replaced mashed beans or lentils. Beans and lentils also make a great addition to stews, soups, chilis, and sauces. Try out these beany recipes for a high protein alternative to meat:


Oil

Cooking without oil can be a daunting process. When I first made the switch I was terrified everything was going to burn to the pan or I was going to end up with soggy vegetables, which is possible but avoidable with the right precautions. 

For sauteing vegetables in a pan, instead of oil use small amounts of liquid such as water or any of the following:

  • Vegetable broth
  • Tamari or coconut aminos (low sodium)
  • Vinegar (balsamic, white wine, apple cider) depending on recipe

Using a nonstick pan will be especially helpful when cooking without oil, but even in a regular pan it can be a breeze to saute foods in other liquids. Start by adding the ingredients into a dry pan, once the edges get golden add small splashes of water (a tsp or 2) to the hot pan and use the steam to free up the ingredients and allow them to unstick from the pan and be moved around. 

The key isn't to add so much liquid that they sit in boiling water, it's to keep the pan as dry as possible while using a bit of liquid to keep things moving in the pan. 

When replacing oil in baking there can be some trial and error involved but my go-tos are usually nut butters like peanut or cashew, apple sauce, mashed banana, coconut milk, coconut yogurt or I simply omit the oil and hope for the best!

To coat pans and keep things from sticking while baking, I like to use non-stick silicone cookware or line the pan with parchment paper. 

 

Why Positive Thinking Might Not Always Be Beneficial

“The philosophy of positive thinking means being untruthful; it means being dishonest. It means seeing a certain thing and yet denying what you have seen; it means deceiving yourself and others.” -Osho

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Of the many traps we can fall into on our journey towards better emotional resilience, positive thinking is a clever mirage that can lead us even further into the dark. 

A common topic these days is the power of manifestation and the law of attraction. "Think rich and become rich" is the promise, and if that doesn't work for you, well you must still have some limiting negative thoughts. For 1% of the population, things might pan out this way and it may seem like the positive thoughts were the cause of the good fortune. Sometimes someone may actually wish for something and receive it, but 99% of the time, our wishes will not be fulfilled by the sheer power of positive thoughts, and this outcome will have nothing to do with whether the thoughts they had were majority positive or negative. 

Positive thinking attempts to erase the negative, when both sides are needed for balance and wholeness. Positivity goes against awareness and asks that you choose what it is you want to see and what you don't want to see, rather than surrender and accept what is. It will only repress your awareness and cause an imbalance. At a certain point these repressed emotions will come out, there's no way around them. By smiling when you feel angry or laughing when you feel sad, you're being insincere to yourself and others.

When you feel an emotion, whether you deem it to be good or bad, you must bring it into your awareness and see it fully for it to pass through. By choosing to not see emotions when they are present, they will stick around waiting for a time to be released, and it will never be the "right" time. There's nothing honorable or stoic about faking our way to appearing outwardly like happier people when on the inside we still haven't dealt with the cause of our unhappiness. To live a life full of authenticity means to ride the ups and the downs, not holding any attachment or deriving any sense of identity from either the peaks or the valleys. 

There are also those who have a negative philosophy, though they often don't talk about it like the positive thinkers do because there's not as big of an audience for that kind of talk. Negative thinking is just as much as of a limiting belief as positive thinking. In fact, a negative world view is often what causes the clinging to the positive in the first place. They are two sides of the same coin and both views miss the big picture.

Don't limit your awareness by choosing a side, instead choose the full experience. Life has so much more to offer beyond our futile attempts at deciding which thoughts, actions or events are positive and which are negative. There is a place beyond these dualities that exists only in your full awareness to the present moment and all that it has to offer. It's in this acceptance of the full spectrum of everything life has to offer that we can experience the wonder that is being. ☯

 

 

Cheezy Potato Quesadillas [Vegan, Oil-Free]

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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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Could Gut Bacteria Be Causing Your Anxiety?

Ever had a gut feeling? Or a sensation of butterflies in your stomach? Our gut and our brain may be more connected than than it might seem. 

Illustration by Gaby D'Allesandro

Illustration by Gaby D'Allesandro

The digestive system and the bacteria colonies that inhabit it, are known as our second brain. The good bacteria, called symbionts, are responsible for regulating immune function, aiding digestion and absorption, making vitamins, and reducing bloating. These good bacteria require fiber and are nourished by whole grains, fruits, vegetables, and beans. Pathobionts, which are the disease causing microbes, are fed by meat, dairy, eggs, and processed foods/fast food. 

We can choose which bacteria we want to nourish and thrive, by eating the foods that the good bacteria like to eat, fiber-rich whole plant foods. Eat more fiber and these anti-inflammatory bacteria will thrive, eat less fiber and they will die off. 

Through research on laboratory mice, we have seen how gut bacteria can have a direct effect on mood and demeanor. They were able to reduce anxiety in stressed mice by feeding them the healthy microbes from fecal material collected from calm mice. They also fed the mice probiotics to encourage the continued growth of healthy bacteria, and over the next few weeks their stress levels continued to diminish (1).

The absence of these good gut bacteria has been linked not only to anxiety, but also eating disorders, PTSD, depression, obesity, autism, IBS, and many other chronic conditions. It might be that many mental and physical health conditions are due to unhealthy populations of gut bacteria, and can be corrected with proper diet. 

When I was diagnosed with depression, anxiety, PTSD from childhood trauma, as well as anorexia, at the time my diet consisted of daily egg and cheese sandwiches, pringles, and nutter butter cookies. I had no interest in food, so I chose what was most convenient and foods I had always liked as a kid. For about four years I ate this way, and my mental and physical health began to deteriorate. I tried many medications to dull the symptoms, and while they were helpful in some ways, they didn't ever solve the problem. 

I did eventually find a depression medication that worked well for me, and while on it I started to care about my health and wellbeing again. This snapped me out of it just enough that I was able to develop a genuine interest in which foods were healthy and also the ethics of my food choices. I was ready to face the truth of the cruel and also unhealthy foods I was eating and went vegan overnight after watching a few documentaries. At first I still ate some processed vegan foods, but slowly I learned how to cook vegetables, beans, whole grains and other healthy plant foods and made these the main focus of my diet. 

I felt so much better immediately that I was able to go right off my medication, and I continued to feel more clarity and calmness while the anxiety and depression diminished. The apathy I felt around food, which was fueled by my depression and causing a lack of appetite, had completely disappeared and was replaced by a curiosity and enthusiasm to try new healthy recipes. 

If you suffer from any emotional imbalances or patterns of anxious thoughts, one of the first things you try should be a whole foods plant based diet. Gradually, make more of your meals based around unprocessed plant foods and save the junk for special occasions. You will feel a major shift in your wellbeing and ability to handle all of the ups and downs life throws at us. When our gut bacteria are happy and well fed, so are we. 

 

Pumpkin Leek Risotto + Leftover Risotto Balls!


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. 

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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

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. 

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.

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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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Yellow Chickpea Curry with Summer Squash and Cauliflower

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This is the perfect summer curry- lightly spicy, creamy, and full of nutrition. This recipe takes only 30 minutes or less from start to finish and is made from simple easy-to-find ingredients. 

This curry is yellow from the turmeric, which is known for being a "superfood." Honestly, I think that every whole plant food should be considered a superfood, but turmeric does have some really neat benefits like it's ability to reduce inflammation.  

This recipe uses seasonal veggies like summer squash and cauliflower, but you can make this with whichever veggies are in season for you currently like bell pepper, broccoli, carrots, or zucchini. You can even replace the chickpeas with tofu or tempeh- so many possibilities! 

Check out the recipe video to see the whole process! 

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Peanut Butter & Jelly Bread [Oil-Free, Refined-Sugar Free]


This peanut butter bread loaf is refined sugar free, sweetened with maple syrup and coconut sugar, and it contains no oil. While it's not a health food, it's a really fun and easy recipe, it travels well, and makes a great treat to share with others. 

Peanut butter and jelly bread has been getting us through some strenuous days of manual labor out on our new property clearing a few invasive blackberry bushes. After six months of searching for land to purchase and build our first home, we finally closed on a 7 acre parcel of forest here in Washington state. It's a beautiful property covered with ferns and pine trees and we think it will be just the right place to build our small cabin and learn how to grow our own food. 

For now, we've been practicing with a few potted plants around our Airstream and seeing what we can learn about the process. We mostly have flowers and succulents along with a tomato plant that has five green tomatoes ripening currently. 

taken during the eclipse here in Seattle (92% coverage) 

taken during the eclipse here in Seattle (92% coverage) 

This peanut butter and jelly bread is so easy to make, all you need is two bowls and a 9 x 9 inch baking pan or loaf pan. Most of the ingredients are common household items and require very little preparation other than mixing and dumping into a pan. If you make this now, in less than an hour you'll have a delicious fresh sliced bread to enjoy all week!

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The addition of the dried blueberries adds a fruity jelly flavor, but feel free to omit for plain peanut butter bread. For other variations, try adding chopped nuts, raisins, or vegan chocolate chips. Dial down on the coconut sugar for sandwich bread or add more coconut sugar for a sweeter loaf. Slice and store in the fridge covered for up to one week. 

 

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Lentil & Caramelized Onion Soup With Ethiopian Berbere Spices


Lentil soup is a classic healthy recipe, but maybe not always the most exciting. So I experimented, starting with a french onion style soup base and adding some Ethiopian Berbere spiced black lentils. I was met with the most flavor-packed lentil soup I've ever had. Not only spicy, but savory from the caramelized onions and a little tangy from balsamic vinegar and lime juice. 

Adjust the spice level to suit your tastes. the first time I made this my partner seemed to think 2 tablespoons of berbere was perfect, but for me my face was melting off. If you're sensitive to spices like me, I'd suggest starting with 1/2 tablespoon and tasting it before adding more. 

I love to caramelize the onions slowly to really bring out the sweet flavors, but if you don't have time, just cook the onions until they are translucent and soft. With the time reduced on that step, this recipe can be prepared on a busy weeknight in just over 30 minutes. Make a large batch and keep in the fridge all week for an instant filling hearty meal.

I've been trying to include more legumes into my diet as I've been noticing lately the more I eat of them, the better I feel. Lentils are one of the most fiber and protein rich plant foods around. Fiber is incredibly important and 97 percent of americans are deficient in it. Soluble fiber in lentils can lower your cholesterol and help prevent heart disease and stroke. The insoluble fiber in lentils removes excess hormones, cholesterol, and other carcinogenic substances from our systems that can cause disease. Fiber can only be found in whole plant foods.


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. 

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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. 


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. 



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. 

The Fluffiest Vegan Pancakes + Strawberry Shortcake Topping [Oil-Free, Low-Fat, Refined Sugar-Free]

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These are by far the best pancakes I've made yet. Light and extra fluffy thanks to the magical bean liquid that is chickpea brine, AKA: aquafaba. Aquafaba can be whipped to form meringues and other vegan treats that would normally need whipped egg whites to be so fluffy. In this recipe they make the texture of the pancakes much more traditional like the pancakes I remember eating growing up, minus the butter, oil, and refined sugar. 

To get aquafaba, the next time you open a can of low-sodium chickpeas, save the brine in a jar for later use.

The strawberry coconut yogurt sauce topping is so delicious and naturally sweet that I barely used any maple syrup in the recipe. While whole wheat flour is not an ideal healthy whole food (whole wheat in flour form is absorbed more quickly into the body than intact grains like cracked wheat or whole wheat farina), but this dish makes a great treat for breakfast on the weekends, and because it's low-fat and oil-free you'll still feel amazing after. 



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!