Tag Archives: clean

Butternut squash risotto

I love the holidays as an excuse to try out and come up with new recipes! I know that most of the Fam doesn’t eat plant based, so I wanted to bring a couple vegan dishes to share. I love love love all the squash/pumpkin options this time of year, and what better than a creamy comfort food dish as the weather cools off! So savory with classic thanksgiving herbs like thyme, sage, and rosemary, and a little sweet with the butternut squash and nutmeg! I got the basic idea for this recipe here, but then added a bunch! : https://youtu.be/PvJeAzk_6-0

You need:

1 large butternut squash, roasted in the oven on 350Fx 50 minutes

2 cups dry brown rice

4cups veggie broth

2cups unsweetened soymilk

3 small onions chopped

8 small cloves garlic chopped

Garlic olive oil for sautéing

1tbs each fresh thyme, rosemary, and sage

Salt and pepper to taste

1/2 tsp nutmeg

1cup nutritional yeast

I used a blender and and a instantpot for this recipe

First I sautéed the onions in my instantpot with the garlic olive oil until sight caramelized, added the chopped garlic and sautéed a couple more minutes. Then I took my roasted squash and scooped out about 2/3 of it and set it aside with 3/4 of the garlic/onion mixture. The remaining squash I cubed and set aside too. Next I threw the brown wife into the pot and covered in vegetable broth and cooked the brown rice on manual for 22 minutes with sow natural release setting. Alternately, just cook your rice as you typically would, just use broth instead of water! Next put your set aside squash/onion/garlic mix into your blender with the soy milk, nutritional yeast, and salt/pepper/nutmeg to taste. Once blended and creamy, add to your cooked rice and continue cooking on low/medium heat. Next throw in your chopped fresh herbs, and lastly your cubed squash. Combine well and serve in a pretty casserole dish. Enjoy!!


3 Ingredient Vegan Waffles! 

Oh the tastes of fall! I am simply in love with these waffles topped with spiced apples and roasted butternut squash! These are so simple and no added fats or sugars required, so tasty!! Since giving up dairy, I have been delighted to discover the creaminess of so many starches and fruits! Pumpkins and squashes are among the best 🙂


One banana 

2 cups oats 

1 cup mineral water (sparkling water gives these fluffiness naturally)
Makes 4 hearty filling wholesome waffles! Served 2 🙂
Feel free to top with These perfect baked apples!

Crunchy Oatmeal Cacao Nib Cookies

These are super low sugar and nothing but wholesome ingredients! These make great breakfast cookies or just a super clean version of your favorite bedtime snack. For me they make a perfect afternoon snack or after dinner treat! These are completely oil free, antioxidant rich, and delicious!
You need:

1 cup oats

1 cup unsweetened apple sauce

1tsp ground flax

1tsp vanilla extract

1/2 tsp almond extract

1/2 tsp baking soda

1/2 tsp baking powder

1/3 cup cacao nibs

1 tsp pumpkin pie spice

Mix all ingredients in a large bowl, scoop onto a lined baking sheet in heaping tablespoons. 

Yields 12-16 depending on size.

Bake at 375F  x15 min for softer cookies, 20min for crispier! 

Not too sweet and with a delicious cacao nib crunch!


Quinoa Black Bean Stuffed Peppers

Yummy, easy, vegan meal! I have always wanted to make stuffed bell peppers, and for some reason, only now finally tried it out! How yummy and healthy! I even took some of the extras and froze them, and have since thawed them out, chopped them up, and placed in a salad.  Very versatile indeed 🙂

You need: 

2 large red bell peppers, cut in half and seeds removed

1 cup cooked quinoa

1.25 cup cooked black beans

1/2 tsp turmeric

1/4tsp ginger

1/8 tsp smoked paprika 

1/4 tsp crushed red pepper 

1/4 tsp black pepper

1/4 lemon squeezed

1/4 cup chopped red onion

4 tbs chopped chives

Optional vegan cheddar to top to bake

cilantro to garnish 

Simply mix all ingredients together and stuff inside peppers. Place on parchment paper, top with cheese, bake at 375 for 30min, then garnish with cilantro, serve with fresh greens, salsa, greet yogurt, avocado.


Super Simple Waffles/Pancakes

This is essentially 2 ingredient pancakes. The essentials would be egg, banana, and baking powder makes it fluffier. The rest is added flavoring!  You could use 2 whole eggs per banana, but I used 1 whole egg and some egg whites. Doesn’t get more basic than that. Protein+fruit essentially– nothing processed, no flour, no gluten, nothing to it! Mine turned out a little softer and thinner than typical waffle/pancakes, so I plan to experiment with slightly different egg:banana ratios, or maybe using coconut flour instead of PB2 (or omitting this), or maybe increasing the baking powder. No way to find out but to try. But these were delicious as is 🙂

You need:

1 egg

1tbs pb2

1 banana

2/3 cup egg whites

1/2 tsp baking powder


Simply mix all ingredients together well, and use for pancake/waffle batter.  Top with fruit, cinnamon, and plain greek yogurt as pictured!

Serves 1!  Double or triple the recipe as needed, enjoy!

Lemon Pepper Chicken Quinoa Salad

Super simple and delicious! A great way to use up some leftover cooked quinoa and chicken! Tastes fresh and light but is packed with protein and keeps you full. Makes an awesome lunch or light summer dinner!  Lemon and pepper and quinoa are just an awesome start, red onion, arugula, and shredded chicken are a great combo. Throw in some feta or cilantro for some added flavor, and any other veggies your heart desires.

You need:

1 Lemon, juiced

Black Pepper to taste

Quinoa, about 1 cup per person (pre-cooked)

1 clove minced garlic

About a tsp chopped fresh rosemary

Arugula to taste

Red onion, sliced thinly

About 3 oz cooked shredded chicken per person
This recipe mixes easily and the quantities are easily adjusted. Truly there is no exact science to this one, and I didn’t measure a single thing! Just mix these ingredients and taste as you go along! The pics will give you an idea of what the finished product looked like for me.  I added some avocado, but some other options would be red bell pepper, cilantro, feta cheese, a drizzle of olive oil. Go crazy, and enjoy the wholesome deliciousness 😀

Treat Tuna Salad

I never been one to put mustard in my tuna, but I knew I wanted to avoid the oiliness of mayo. Thus plain yogurt! But the combo with a hint of Dijon mustard plus a bunch of red onions makes a killer flavor. I love the adds texture of the garbanzo beans as well.

You need:

1 packet albacore

1/2 cup nf organic plain yogurt (of choice)

1 tbs dijon mustard

1/2 red onion large

1/4 avocado

1/4 tsp black pepper

1/2 can garbanzo beans
Combine all ingredients in a bowl, reserving avocado to serve on the side. Eat a a sandwich, on top of a salad, or scooped up with crackers, celery, or salt and vinegar potato chips!



Sweet Beet Greens Stir Fry

Love some beets and using those beet greens! Simple stir fry, real and delicious food! Mushrooms, garlic, sweet potatoes, and greens go together so fabulously!

You need:

1 large sweet potato sliced

3 cloves garlic minced

1tsp sesame oil/coconut oil

crushed red pepper, dash

liquid aminos, about 1tsp

beet greens of 3 large beets, washed and chopped

about 10 brown mushrooms, sliced

Add oil to pan and sauté sweet potatoes and garlic until lightly browned. Add liquid aminos, mushrooms, beet greens and red pepper, adding some water to steam veggies and keep from sticking. Serve alone, with quinoa, or for egg eaters with a couple sunny side up 🙂 Enjoy!!



Healthy Vegan Jjajangmyun

Oh baby. Anyone else get hooked on this stuff thanks to Korean Drama? Oh ok, that was just me and my friends in SF you say? Noted.  I love me some Chinese/Korean hybrid food, like seriously.  But gotta make my own healthy/vegan version, challenge accepted!  Without using pre-made black bean sauce, I must say this lacks the concentrated blackness and intense flavor, but I also know that it lacks much of the oil, animal fat,  and sodium in the original as well!  Whether or not it tastes enough like it to be under this name, hard to say. But it was inspired by Jjanjangmyun and it still tastes delicious! So, you decide 🙂  P.S., this tastes even spicier and richer the next day, so do not fear leftovers 😀

You need a bunch of veggies, a can of black beans, and a box of soba or other gluten free noodles (or any kind of your choice)!  See instructions below for all the veggies required….


1 can black beans

1 tomato 

Raw ginger, pinch, minced

1/4 tsp miso

Pinch orge rind

Liquid aminos 1tbs

Tsp crushed red pepper

1 small clove garlic

3/4  cup water 

Sautéed: 1/2 onion, 3cloves garlic, 1/4 jalapeño, handful kale

Place sauce into saucepan and begin simmering.

Meanwhile, sauté in sesame oil:

Cabbage, about 1/3 large head, cut into strips

1/2 parsnip chopped

Red onion, 1 sliced

2 zucchinis, chopped

1tbs crushed red pepper

carrot 1 large, peeled and chopped

Mushrooms, about 2 cups chopped

Saute veggies then add to sauce and keep simmering for about 20-30min. I like the richness of flavor when cooked longer.

Then cook your noodles (I recommend soba for gluten free) and serve sauce replete with veggies over noodles!

Garnish with sliced cucumber and cilantro.

Serve with korean hot sauce paste (garlic chili) to taste (i didn’t have any so i used sriracha– not the same, but gives the heat!)

Enjoy with a side of Korean Drama 😉



Carnival Squash Soup

Mmmmmmmm, carnival squash is sweet, so sweet that I could not eat it plain!  So sweet that with savory spicy seasoning and veggies it is a heavenly combo! It tastes sooooo rich and buttery (no butter and very little oil involved)!

Steam and peel 1 sweet Carnival squash

Spray your pan with a little coconut oil spray and sauté 1/2 yellow onion, 2 clove garlic, 2 large handfuls washed curly kale.  Add in 1/4 minced jalapeño for a kick!

Puree squash with 1/2-1 cup soy milk (or milk of choice), to desired consistency, along with about 2 tbs sautéed  onion/garlic * then sprinkle the remainder of sautéed veggies on top on top as a flavorful garnish. Enjoy the simple deliciousness!!

*for ease/laziness, I actually scooped out pieces of sauteed onion/garlic out of the frying pan, leaving all kale and about half the onion/garlic behind for garnishing.

Wow, I cannot wait to make this again!!