Roasted Chicken Coconut Curry

This recipe is so good that once I made it the first time, I made it again only 5 days later.  The first time was for a few friends who came over for a Sunday night dinner and we all knew right away that this was a winner. I probably took the most complicated route to making this recipe, since I roasted the chicken myself and toasted/ground my own spices, but don’t worry because I show you tips along the way that will save you some time in... Read More

Grassfed Meatloaf with Summer Squash, Eggs, Flax & Chia Seeds

Now that Halloween is over but Thanksgiving is not quite here, this is the perfect time to roll out one of my weeknight favorites.  This is a recipe that I make so often I don’t usually think much about it, but I have been tinkering with it for years now so I’m really happy to share where it’s at. It started as a variation of a meatloaf recipe from the South Beach Diet.  The original version calls for ground turkey, egg whites,... Read More

Spring Veggie Frittata

I used to make a lot of quiches because they are really easy to make ahead of time for lunch leftovers and are a perfect catch-all for any veggies I have in your fridge.  But I realized that a frittata is basically a quiche without the crust – even lighter and easier to whip up! I made this one with a slew of spring veggies, a little of everything that has just popped up at the market in the past few months, but most of which will still... Read More

veggie pot pie

i used to be obsessed with chicken pot pies when i was younger, the small microwavable kind.  now that i’m all grown up and can make them for myself, i prefer to enjoy a slice of a full-sized pie, piled high with tasty veggies in a savory gravy sauce, surrounded by a crispy homemade crust with spices baked right in.  i packed this dish with lots of rich, deep, savory flavors – from cumin, black pepper, liquid aminos and a bit of red... Read More

Vegan White Pizza with Roasted Garlic Coconut Cream and Sun Dried Tomatoes

I love pizza in all its forms.  Sure it’s traditionally topped with red sauce and gooey strands of cheezy goodness, but it may get layered with pesto instead, or no sauce at all.  With this recipe I had the idea that rather than worrying about not only making a sauce but also a figuring out a cheese substitute, I decided to make a combination of the two. The sauce is made creamy by a little coconut milk, while all the flavor explodes from... Read More

Eggplant Carnitas Tacos

This has quickly become one of my new favorite dishes, so quick and easy to simply grate up an eggplant, add some taco seasonings, and fry it up for a few minutes.  Unlike store bought meat substitutes that may contain soy, wheat, or high amounts of fat, this recipe is all natural vegetables and only contains 1 teaspoon of oil per serving.  It really is amazing how much it looks and tastes like meat, since the eggplant mimics the texture and the... Read More

Zucchini Pizza with Homemade Lemon Herb Tofu “Cheese” and GF Crust

This recipe was inspired a few weeks ago by a post over at Smitten Kitchen.  I am constantly in awe of her creative recipes and stunning, crisp, clean presentation, but like to think of my own way to make the same dish. Based loosely on a creamy pasta sauce with tofu I once made, I created my own way to make homemade tofu “cheese” that even gets soft and melty!  The first time I served it up was to non-vegans who thought I had... Read More

Vegan Baked Spinach and Pasta with a Creamy Roasted Garlic Sauce

I started playing around the silken tofu a while ago.  It works well as an egg replacement in baked goods or egg dishes.  But it also makes a thick, creamy sauce when blended, like in my recipe for vegan sour cream. Recently, I’ve been brainstorming ways to turn tofu into a creamy pasta sauce and the result was surprisingly simple.  It just takes a little roasted garlic, some olive oil and salt!  The rich, sweet flavor of the roasted... Read More

Kidney Bean and Quinoa Burgers

Why buy overpriced frozen veggie burgers when you can make them at home on the cheap?  All you need is some beans, grains, and a little starch to hold it together and you have quite the tasty vegan patty.  You could even get creative by adding vegetables like sweet potatoes, corn, or zucchini. This is a pretty simple recipe, I seasoned it mostly with cumin for a zesty flavor, but feel free to experiment with your own mélange, garlic, cayenne,... Read More

spinach asparagus quiche

when i bought a bunch of baby asparagus at the farmers’ market last week, i started brainstorming how i would cook it.  for some reason the idea of an “asparagus pie” popped into my head, and when i started to think of what that would mean it became clear it would be a quiche. quiches are easier to make vegan than you would think.  with a little bit of blended silken tofu for texture, liquid aminos and nutritional yeast for taste,... Read More

peanut tofu stir fry

tofu is a wonder food for vegans and vegetarians alike.  it often gets a bad rap for being bland or tasteless, a misconception perpetuated by restaurants that serve up soggy, flavorless blocks that just makes my taste buds sad.  if you marinade tofu correctly and cook it in just the right way, it can be super tasty.  toss a few fresh veggies in and you’ve got yourself quite a meal. Read More  Read More