Category Archives: Uncategorized

Big Chewy Cookies

These were inspired by good ole Lenny&Larry. If you are not familiar with Lenny and Larry’s massive vegan protein cookies, well you’re welcome, or I’m sorry, depending on how you fare around giant chewy cookies. For me, I buy them, they are gone. They are dangerous, especially warmed up!  So I decided to make my own version of the chocolate chip variety, if for no other reason then to help my pocketbook! But these area also much less calorie dense, while remaining chewy and delicious!

You need:

1 Can garbanzo beans

Flax 2 tsp

Baking powder 2 tsp

Buckwheat flour 1/4 cup

Agave 1/4 cup

Almond milk 1/3 cup

Vanilla 1 tsp

Chocolate chips 1/3 cup
Throw all ingredients but flour and chocolate chips in a blender or food processor. Then pour into large mixing bowl to incorporate with flour followed by chocolate chips! Spoon onto a baking sheet and press down to make flat. 

Bake at 375 x 15min, and enjoy!

Refreshing Cantaloupe Sorbet 

Ah, I know summer is winding down, but something this delicious and refreshing is always good by me. I’m that person shivering in line for ice cream, so yeah, any weather warrants frozen treats in my book! This vegan sorbet has no added sugars or fats, just nature’s most refreshing invention, fruit+freezing=amazing. Thus making my vitamix the best investment I’ve ever made 🙂

All you need:

1 frozen banana

1/4 frozen cubed cantaloupe 

Splash rice milk

Combine ingredients in a high speed blender or food processor till creamy, adding only enough liquid to move everything along. Then you are done!
I topped mine with ground flax and whole grain cereal, and had it for breakfast 😊


Cauliflower Herb Mashed Potatoes

Unlike most of the health concious these days, I am not afraid of carbs or potatoes. Our bodies run on carbohydrates and they fuel our brains! However, I am always looking to diversify and healthify what I eat, so I thought I’d try a blend of potatoes and cauliflower for this batch of savory mashed veggies. I’m loving this dish topped with avocado. I know, avocado is in every savory meal I eat, but it’s summer in California, they are delicous!  Plus I don’t cook with a lot of fat, and avocados are healthy fats your body needs!

You need:

1 cauliflower

4 small potatoes (peeled if you prefer)- i love yukon gold for their buttery yellow quality

1/2 tsp salt

1/4 tsp black pepper

1/8 tsp crushed red pepper

2 tbs chopped fresh parsley

4 cloves garlic

Steam cauliflower, potatoes, and garlic until nice and soft.

Combine all in a blender until nice and creamy. Top with fresh parsely and avocado! If you’re feeling really decadent, top with some herbed goat cheese, yum!

Serve as a main dish or side, and enjoy!

Beans, Greens, and Cornbread :)

I’ve already shared recipes for beans and cornbread, traditional, and waffle form, will include links below. But now we add in the greens to make a wholesome well rounded vegan southern meal. Vegan soul food! Nourishes and warms ya from the inside out 🙂

For greens:

1 10z bag of organic washed kale, or one head washed and chopped

1/2 onion

4 cloves garlic

1tsp olive oil

black pepper 1/8 tsp

crushed red pepper 1/8 tsp

salt 1/4 tsp

soy sauce 1tsp

coconut vinegar 1 tbs

Sauté onions and garlic in olive oil, then add remaining ingredients, sautéing for about 8-10 minutes on medium until soft, adding water as needed to prevent sticking.

Serve alongside:

Cornbread Waffles


Healthy Vegan Cornbead


Crockpot Pinto Beans

Garnish with green onions, plain greek yogurt (instead of sour cream), chopped jalapenos, or hot sauce 🙂

Enjoy, southern style!


Spicy Asian Peanut Noodle Bowl

Noodle/salad base:
Spiralized Zuccini
Fresh spinach
Chopped cucumber
Sliced red bell pepper

Sautéed toppers:
-fava beans (or edamame or green peas)
-red onions
-orange/yellow bell peppers
-sweet potatoes or kabocha

Tangy spicy dressing:
1/4 jalapeño, chopped (i love spicy)
1tbs natural peanut butter
1tsp vinegar (i used TJs muscat vinegar)
1 dash sesame oil
1dash liquid aminos (or soy sauce)
1 lemon juiced
1 orange juiced
Bled or whisk together well

Eat with chop sticks:) Made my mouth burn most pleasantly. And the creamy peanut with the spicy jalapeños and the tangy citrus is SO good. Garnish with some fresh cilantro.











Chicken Soup

Tis the season for colds and chicken soup. Ginger gives this recipe a spicy sweet tangy kick.

I used:
-Two 32oz containers organic free range chicken broth (subs for veggie broth for vegan)
-1 large sweet potato chopped
-1/2 onion
-mushrooms, sliced
-1/2 can chick peas
-large handful baby carrots chopped
-3 stalks celery chopped
-4-6 cloves garlic halved
-2tbs grated ginger
-crushed red pepper
-black pepper
-1/2 lemon
-sprig cilantro

This was the easy/lazy way, as I was not feeling well, but the “real” way would be to use a whole chicken to make the broth. Mine had no actual chicken in it, thus the chick peas for added protein. So comforting though.

Sauté the onions, garlic and ginger for 3-5 min over medium heat in a large pot/saucepan. Add the broth, then the chopped veggies and spices to taste, and simmer for 20min until desired softness of the veggies. Add chick peas towards the end to heat. Garnish with fresh lemon and cilantro. Enjoy!









Sweet/Spicy/Creamy Salad Vinaigrette

I’ve been trying to eat more veggies lately. Namely raw organic veggies. Have you noticed how vegetables are like a garnish in a lot of american food? How backwards we are, how unhealthy! The wealth of vitamins, minerals, antioxidants, NUTRIENTS in raw veggies is unparalleled, and there is SO much variety out there! I haven’t gotten too creative yet, but I plan to make some salads using vegetables and ingredients I have never had before, just to give them a try! Exciting stuff. Part of this journey will be making my own healthy salad dressings. I love a simple olive oil and balsamic, but what I don’t love is processed junk in commercial salad dressings. Read the ingredients. Less is more. Ok this recipe uses a trader joe’s vinegar, but the ingredient list is short and sweet. Low in calories as well, but high in flavor! Experiment and make your own dressings!

-2Tbs plain greek yogurt
-1tsp tahini (ground sesame seed paste)
-1tbs Orange Muscat Vinegar (from trader joe’s; you could use any vinegar, but this one has an amazing sweet flavor!)
-1/4 lemon juice
-1/8tsp oregano
-1/8 tsp crushed red pepper flakes (if you like spicy)

Blend all ingredients, pour over an awesome salad.

Pictured is a salad of arugula/kale/spinach topped with beets, sunflower seeds, broccoli, yellow bell pepper, cucumber, and avocado. Drizzle dressing over the top and you could be done right here. Or add a big scoop of Savory Tuna Salad for a hearty meal.







Savory Tuna Salad

So simple. Mix all of the following. Top on crackers with avocado or in an amazing big salad! (the image with the muscat vinegar is for the next recipe for vinaigrette! It’s for that amazing big salad I mentioned…)

-1 can tuna
-1/2 can garbanzo beans
-1/2 cup 0% greek yogurt
-3 stalks celery chopped
-1/4 red onion chopped
-black pepper to taste
-oregano to taste
-2tbs fresh italian parsley
-2tbs fresh cilantro






Seared Tuna Steaks

Well, I did not take too many pics of this one, raw meat is gross to me, and well, this wasn’t the prettiest thing I’ve ever made. I don’t eat much meat of any kind, and am very clueless about preparing it, but my guy is a carnivore. Fish is one meat we can agree on, so here I started. We had 2 frozen tuna steaks, nearly an inch thick!! Difficult to cook through being so thick! Since this wasn’t fresh sushi grade, I wasn’t comfortable leaving the middle rare, so this recipe is to cook it through, without it becoming dry and tough!!

I thawed the steaks in the fridge overnight, then made up the marinade this morning. So they marinaded in the fridge for about 12 hours, but you could do much less.

Put the steaks in a gallon size ziplock bag.
Mix in a bowl:
-vinegar of choice (i used coconut vinegar) about 1/4cup
-soy sauce of choice (I used liquid aminos) about 1/4cup
– 1 tbs honey
-1/2 tbs siracha sauce
-1tsp olive oil

Pour this mixture over the steaks

Place into the bag:
-garlic to taste (I actually just threw in about 6 whole cloves of garlic)
-1inch of fresh ginger chopped
-1 whole shallot or about 1/4 onion chopped

Shake it around and marinate for 1-12 hours!

Time to cook them!

Turn your stove on medium/high heat. You want it pretty hot to sear the tuna. Place about 1-2 tbs pure sesame oil in skillet/pan and heat the oil until a flick of water would make it pop and sputter.

Then place the tuna steaks in the pan, moving them around briefly to make sure they don’t stick, the dump the marinade and veggies into the pan.

I seared them about 4 minutes on each side, careful not to burn them. IF you use sushi grade tuna, this is where you can stop, with a raw center! But what I did instead, is reduced the heat to low, added about 1/2cup water, covered my pan, and simmered low for about 15minutes. You want to check frequently enough to make sure it is just cooked and not overcooked. The fish will start to flake apart as it becomes cooked and you can peek inside to see how pink it remains.

I recommend serving over arugula or your favorite greens and eating some fresh avocado on the side! I also had black olives in my salad. Take out the ginger, but otherwise enjoy the cooked veggies from the pan with you salad-topped-with-tuna, the whole cloves of garlic became soft and buttery 🙂




Hearty Spaghetti Squash “Lasagna”

OK, I did not know what to call this one, because for one, it looks nothing like lasagna. For two, I wanted to call it “cheesy” but it is vegan and there is no actual cheese in it! It also is not spaghetti, as there are no grains or flour used in this recipe of any kind! “Yet vegan veggie squash casserole” doesn’t quite do justice to the rich and savory and lasagna-esque quality this meal has! The combination of squashes makes it creamy and the spicy savory combination of seasonings are SO good!! Best of all, you can eat like half of this entire recipe without any guilt, because it is incredibly low in both carbs and fat! Mostly veggies and some tofu here for protein!

You could also make something similar with a heartier tomato base, or even use some ground meat/”meat” to give it a more traditional lasagna taste. However, I love the colors and textures of a lighter more squash colored dish 🙂

So without further ado, check it out and try it for yourself!

You need:

1 small spaghetti squash
1/2 pack firm organic sprouted tofu
2 cups pre-roasted butternut squash cut into cubes (spray with olive oil, some cinnamon/nutmeg, and roast for about an hour at 375 tossing midway)
1/2 tsp pepper
1/2 tsp nutmeg
Garlic 4 cloves
1/2 onion
Bag fresh spinach
4tbs cilantro
1 heirloom tomato
1tsp oregano
2tbs crushed red pepper flakes
1tbs dried parsley (or 3tbs fresh, basil would be good too)
1 slice tofutti American
(Shredded vegan cheese would be great)


I used a smallish spaghetti squash. Poke some holes in it with a sharp knife (carefully), put on a microwave safe plate and heat for 7 minutes. You could also roast it in the oven for like an hour at 375, but this saves so much time!

Cut in half carefully using oven mitts and set aside to cool enough to handle.

Then take your tofu and mash it. You could also blend/puree it, but it makes a nice “ricotta”-esque texture simply using a hand held potato masher. Then cut the skin off of around 3/4 cup of the butternut squash and add the pieces to the tofu mash. Mash them together. Add your pepper and nutmeg.

Then begin sautéing your onion in the coconut oil for about 5 minutes, add in the garlic for another minute. Then throw in your bag of spinach, and tomato (or tomatoes to your preference!), and any other veggies that spark your fancy. You could do mushrooms, kale, eggplant… Just put the harder veggies in the pan prior to softer ones to get them cooked evenly.

Then remove heat when just slightly tender, add the remainder of your roasted butternut squash, and stir in your oregano, red pepper, and parsley.

Next, scrape out the seeds and “gooey” middle of your spaghetti squash. It is kinda like the inside of a pumpkin, and be careful not to scrape too hard and remove the actual squash flesh. Just get the slimy stuff and seeds out. (seeds can be roasted or eaten as is, yum, they taste like pumpkin seeds!)

Once that is done, use a fork and scrape the flesh of the spaghetti squash in a vertical downward motion into a pan. I used an 8in pie tin, but any shape works. Scrape all those strands into the pan, then incorporate your tofu mash into the spaghetti squash. Once that is combined evenly, pour on your sautéed veggies and stir in well.

Top with fresh cilantro, and 1 slice tofutti cheese broken up into little pieces spread out evenly.

Bake in preheated oven at 375 for 20 min, then broil for 10 min to get your vegan cheese a bubblin!

Let cool and savor the flavors!