Plant based Recipes for the heart, body and soul

plant based goodness

plant based goodness

Plant Based recipes for the heart, body and soul


Recent Posts

Spicy Jerk Jackfruit Tacos

Spicy Jerk Jackfruit Tacos

Ingredients: 2 cans (20 oz) young green Jackfruit in Brine (I use a Trader Joe’s brand) drained, and “shredded/pulled” apart using your hands in a large colander. 1 large white or yellow onion, diced 4 cloves garlic, minced 2 to 3 tablespoons olive, grape seed […]

Cauliflower Pizza Crust

Cauliflower Pizza Crust

This is a vegan variation of the original Vitamix recipe for Cauliflower Pizza Crust, which calls for eggs and cheese. Here I’ve veganized it and topped it off with my favorite combo~ Caramelized onions, figs, walnuts and arugula.  Yum!  This crust is gluten free, Vegan […]

Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

This is a healthier version of broccoli cheddar soup.  So delicious.  I love to pair this dish with Ezekiel Bread toast.  Please refer to my Vegan Nacho Cheese Sauce recipe for the ‘cheese’ sauce garnish, along with chives (as pictured.) This satisfies picky kids and adults alike.  Simple, hearty, healthy and delicious.  One of my favorites.  Enjoy!

Ingredients:

1 tablespoon coconut oil

1 large yellow onion, chopped

4 cloves garlic, roughly chopped

5 cups broccoli floretes

4 large (or 6 sm/med) Yukon Gold Potatoes, peeled and diced

6 cups vegetable stock/broth.  (Dissolve 2 tablespoons of Better than Bouillon Vegetable Base with 6 cups of boiling/hot filtered water.)

1 cup non dairy, unsweetened milk (I use my homemade cashew milk, omit sweeteners) then add:

1 tablespoon lemon juice (juice of about 1/2 a lemon) Add to cashew milk to make a ‘vegan buttermilk.’

1/2 teaspoon black pepper

Cheese Sauce (see my Vegan Nacho Cheese Sauce recipe!)

Chives (optional)

Directions:

Melt coconut oil in a large saucepan over medium heat.  Add onion and garlic and cook/sauté for about 5 minutes until translucent.  Add broccoli, potato and vegetable broth.  Raise heat to high until mixture boils, then lower heat, cover and let simmer for about 10 minutes until the broccoli and potato soften.  Add 1/2 teaspoon pepper, stir, then remove  from heat and let cool.  Transfer to a Vitamix blender container, secure lid, and purée on high for a few minutes until creamy.  Return soup to saucepan, and reheat if necessary.  Add vegan ‘buttermilk’ (1 cup of non dairy milk plus 1 tablespoon lemon juice.)  Mix together and heat well.

Divide into soup bowls, and garnish with a generous amount of cheese sauce and chives.  Bon Appétit!

Vegan Nacho Cheese Sauce

Vegan Nacho Cheese Sauce

This recipe was featured on the Vitamix Feed Feed website!  So honored!  If you have a Vitamix or equally powerful blender, this recipe will blend together beautifully!  Please don’t attempt this with a regular blender.  It just won’t work or get creamy enough.  :-/  I […]

Crispy Tostadas

Crispy Tostadas

Easy formula for making crispy tostadas with a delicious, healthy and flavorful combination of fresh toppings.  Simple perfection! First, start with the tortillas.  Use fresh corn tortillas (not the kind made with guar gum) If you don’t press your own tortillas (who has the time?) […]

Spicy Cilantro Cream Sauce

Spicy Cilantro Cream Sauce

This recipe definitely requires a Vitamix or equally powerful blender.  You want this sauce creamy, not chunky!  If you try to attempt it with a regular blender, it won’t turn out right, trust me!  This sauce is great on any number of Mexican style dishes.  Here I’ve paired it with a burrito bowl, but it gives a fantastic bit of kick and presentation to tacos, enchiladas, tostadas, tortas, etc.  I store mine in a chef’s squeeze bottle in the fridge.

Ingredients:

1 cup raw cashews

1 cup filtered water

1 bunch cilantro, long stems removed (from bottom)

2 tablespoons apple cider vinegar

Juice of 1 lime

2 jalapeño peppers, top stems removed

2 cloves garlic

1 teaspoon celery salt

Directions:

Add all ingredients to your Vitamix container, and secure lid.  Blend on high for 1 1/2 minutes until creamy.  You may need to scrape the sides down with a rubber spatula, then blend for a few more minutes.  Should be a perfect creamy consistency.  Done.

Stay Spicy, People.  X

Oil Free Mustard Dressing

Oil Free Mustard Dressing

This is my go-to dressing.  If you don’t eat honey for ethical reasons, brown rice syrup is a great alternative. If you prefer a less tangy flavor, use less apple cider vinegar and more brown rice syrup.   Ingredients: 1/4 cup Dijon Mustard 1/4 cup […]

Grilled Peaches

Grilled Peaches

This is a Summer classic at my house.  Such a delicious treat, and so easy to make!  Great on the BBQ but an indoor grill should work just fine.  Pair with coconut whip cream or non dairy vanilla ice cream (My fav is “So Delicious” […]

Sprouted Rye Bread

Sprouted Rye Bread

I created this super easy rye bread after much experimentation, using only sprouted rye flour and zero wheat flour. The loaf pans I use are not a conventional 1.5 qt size (6 cup) but a slightly smaller/taller 5 cup glass container. Anchor Hocking makes a “bake and keep” glass storage container that’s a perfect 5 cup size. Amazon sells them in pairs (which is perfect for me as I like to bake two loaves at a time) Just don’t use the lid for storage, as the loaf puffs up slightly above the rim. Great flavor for rye lovers and makes a wonderful toast.

Sprouted Rye Bread

Ingredients:

4 cups sprouted rye flour
1 packet active dry yeast (1/4 oz.)
2 cups warm water
2 tablespoons blackstrap molasses
1 tablespoon caraway seeds
2 teaspoons Himalayan pink salt

Directions:

In a large bowl, mix flour, yeast, caraway seeds and salt together.
Mix warm water and molasses together separately, then fold into dry mixture.
Mix well with a wooden spoon until sticky dough forms.
When thoroughly combined, cover bowl with plastic wrap and let the dough sit and rise for 1 1/2 hours.
When ready, grease loaf container with vegan butter, and scoop dough out of the bowl with wet hands and work into a ball. Spread evenly into loaf container, smoothing the top with wet fingers if necessary.
Pre heat oven to 400 F
Let sit and rise for another 30 minutes, then place in the oven on middle rack, and bake for 45 minutes.
Remove from oven and let cool completely before slicing.

Penne with Roasted Asparagus and Creamy Cashew Sauce

Penne with Roasted Asparagus and Creamy Cashew Sauce

This cashew sauce is delicious.  Super creamy and a bit like Alfredo.  It’s also great paired with Fettuccine.  This is a simple, healthy and truly satisfying pasta dish.  I generally use gluten free pasta when I want to cut back on wheat, and my favorite […]


My Diary

Mushroom Pot Pie

Mushroom Pot Pie

Mushroom Pot Pie

It took me (and my Mother) a long time to perfect this pot pie recipe, but we ended up with a winner!
You are certainly welcome to use a store bought crust, but I make my own. If you are not familiar with the two-knife pie crust technique, I’m sure there are tutorials on Youtube that can assist you. This is the tried and true chefs technique that gives a perfectly flaky crust. My Mom has this technique mastered. I lovingly call her “Granny Two Knives.”
(She hates being called Granny though.. She doesn’t look like much of a Granny, even though she is one, but the name seems to have stuck. Sorry Mom!)

Pie Crust:

1 8 oz. brick of (cold) Miyokos Creamery Cultured Vegan Butter, cut into small cubes.
3 cups all purpose flour (I use Bobs Red Mill organic)
10 tablespoons ice water (or more if necessary)

In a large bowl, combine butter cubes and flour. Use two butter knives going in opposite directions to cut in butter while slowly adding ice water in 2 tablespoon increments. Keep cutting in with knives until a mealy texture forms. Lumps are good! Once you are satisfied with the texture of the dough, knead and smash it together into a ball or disk and wrap tightly with Saran Wrap. Refrigerate for at least 1 hour before using.

Filling:

1 1/2 pounds Crimini mushrooms (about 18 medium sized) washed, stems removed, and caps quartered. (Can also mix with Shiitakes)
1/2 cup vegan butter (Miyokos)
2 tablespoons olive oil
6 garlic cloves, crushed
2 tablespoons Tamari (soy sauce)
1/2 cup diced yellow onion
2 carrots, peeled and diced
2 celery stalks, diced
1 cup frozen green peas
1 3/4 cup Better than Bouillon “no chicken” base broth (dissolve 2 teaspoons base into 1 3/4 cups hot water and set aside)
2/3 cup non dairy milk (I use my non-sweetened homemade cashew milk)
2 tablespoons all purpose flour
1 teaspoon celery salt
1/4 teaspoon pepper

First, sauté the mushrooms. In a large skillet, melt 4 tablespoons of the butter with two tablespoons of olive oil over medium heat. Add the mushrooms and crushed garlic. Sauté for about 15 minutes, stirring often, then add the Tamari. Sauté for another 15 minutes (about 30 minutes total) until the mushrooms reduce in size and have a nice, rich flavor.
Remove from heat.
In a separate large skillet, melt the other 4 tablespoons butter over medium heat. Add onion and sauté until translucent. Add carrots and celery and sauté for 10 minutes. While carrot mixture is sautéing, make a roux with the broth, milk and flour in a medium sized bowl. Just add the two liquid ingredients and slowly sprinkle in the two tablespoons of flour while whisking vigorously. Set aside.
Add peas, celery salt and pepper to the carrot mixture, and sauté for another 5 minutes. Then add the liquid roux and the mushrooms. Simmer/stir until mixture thickens up and set aside.

Pre heat oven to 425 F

Remove dough from refrigerator and divide into two equal portions, if using a 9″ pie plate… (If using ramekins for smaller individual pies, the filling is enough for 4 to 6 depending on size.)
Roll first half out on a well floured surface. *Getting pie crust right takes time and can be tricky, so any tips you can conjure up before undertaking this is good.*
Carefully lay rolled out dough into pie dish, then pour in filling. Use the other rolled out half to top the pie and sever the ends as you wish. (I like making lil mushrooms out of extra dough for decoration) carefully cut four small slits into the top crust.
Bake for 30-35 minutes.
Remove from oven and let cool before serving.
Bon appétit!


All Time Favorites

Spicy Jerk Jackfruit Tacos

Spicy Jerk Jackfruit Tacos

Ingredients: 2 cans (20 oz) young green Jackfruit in Brine (I use a Trader Joe’s brand) drained, and “shredded/pulled” apart using your hands in a large colander. 1 large white or yellow onion, diced 4 cloves garlic, minced 2 to 3 tablespoons olive, grape seed […]

Cauliflower Pizza Crust

Cauliflower Pizza Crust

This is a vegan variation of the original Vitamix recipe for Cauliflower Pizza Crust, which calls for eggs and cheese. Here I’ve veganized it and topped it off with my favorite combo~ Caramelized onions, figs, walnuts and arugula.  Yum!  This crust is gluten free, Vegan […]

Vegan Broccoli Cheddar Soup

Vegan Broccoli Cheddar Soup

This is a healthier version of broccoli cheddar soup.  So delicious.  I love to pair this dish with Ezekiel Bread toast.  Please refer to my Vegan Nacho Cheese Sauce recipe for the ‘cheese’ sauce garnish, along with chives (as pictured.) This satisfies picky kids and […]

Crispy Tostadas

Crispy Tostadas

Easy formula for making crispy tostadas with a delicious, healthy and flavorful combination of fresh toppings.  Simple perfection! First, start with the tortillas.  Use fresh corn tortillas (not the kind made with guar gum) If you don’t press your own tortillas (who has the time?) […]

Spicy Cilantro Cream Sauce

Spicy Cilantro Cream Sauce

This recipe definitely requires a Vitamix or equally powerful blender.  You want this sauce creamy, not chunky!  If you try to attempt it with a regular blender, it won’t turn out right, trust me!  This sauce is great on any number of Mexican style dishes. […]