A bright, refreshing chilled soup that is perfect for the summertime. Gazpacho is a classic Spanish dish with a tomato base and blended vegetables. PrintGazpacho Total Time: 30 minutes Yield: 6 servings Ingredients5 tomatoes 1 cucumber 1 head of celery 1 bell pepper 1/2 purple onion 4 scallions 1 cup […]
On a recent trip to Big Bend National Park, I picked up a fantastic cookbook called “The United Tastes of Texas” by Jessica Dupuy. My Jambalaya recipe was adapted from hers and made vegan. I hope you enjoy all the flavor without all of the meat as I have! :) […]
This is the ultimate comfort food in the dead of winter! Super healthy, flavorful, vegan and creamy (thanks to my homemade Cashew and Cauliflower Cream). Cozy up and serve with warm, crusty bread. PrintCreamy Potato Leek Soup Prep Time: 15 minutesCook Time: 40 minutesTotal Time: 55 minutes Yield: 8 servings […]
PrintSimple Sweet Potato Toast Total Time: 45 minutes Yield: 4 servings Ingredients2 Large Sweet Potatoes 1/4 Cup Olive Oil Salt and Pepper to taste Almond Meal Optional: plant based cheeseInstructionsPreheat oven to 400. Peel and slice the sweet potatoes length-wise. The thinner you slice them, the quicker they will bake. […]
PrintSweet and Sour Brussel Sprout Chips Total Time: 45 minutes Yield: 4 servings Ingredients3 Cups whole Brussel Sprouts 1/8 Cup Olive Oil 1 Tablespoon Sriracha 1 Tablespoon Maple Syrup Salt and Pepper to tasteInstructionsPreheat your oven to 400. Cut the stems back on all of your brussel sprouts and then […]
PrintRed Pepper and Tahini Dip Ingredients2 Cloves Garlic 1/3 Cup Tahini 1 Red Bell Pepper 1/3 Cup Olive Oil Salt Water for consistency InstructionsRoughly chop the garlic and red pepper. Place in your food processor along with the tahini, olive oil and salt. Start blintzing and adding little bit of […]
PrintMaple Roasted Brussel Sprouts with Cranberries Yield: 4 servings Ingredients16 Ounce bag of organic Brussel Sprouts (about 20 sprouts) Olive Oil Salt, Pepper 1/4 Cup Maple Syrup 1/2 Cup Dried Cranberries 1/8 Cup fresh waterInstructionsRinse and drain the Brussel Sprouts. Cut the stem off of each one then cut in […]
PrintMashed Potatoes with Pine Nut and Rosemary Gravy Yield: 4 portions Ingredients6 Red Potatoes (steamed) 4 Tablespoons Earth Balance 1 1/4 Cup Vegetable Broth 1 Tablespoon Mustard 1/4 Cup Olive Oil 1/4 Cup Flour 1 teaspoon fresh minced Garlic 4 Tablespoons Nutritional Yeast 4 Tablespoons Coconut Aminos (Or Bragg’s Amino […]
PrintSpiced Acorn Squash Butter Ingredients2 Acorn Squashes 2 Tablespoons Earth Balance 3 Tablespoons Maple Syrup 3 Tablespoons Brown Sugar 1/2 Tablespoon Cinnamon 1 teaspoon Ginger Powder Dash of SaltInstructionsPreheat oven to 400. Cut the 2 acorn squashes in half. Place face down on a baking tray with a little bit […]
PrintVegan Biscuits Ingredients2 Cups Flour 1 Tablespoon Baking Powder 1/2 teaspoon Baking Soda 4 Tablespoons Earth Balance (plus more for topping) 3/4 Cup Unsweetened Coconut Milk 1 Tablespoon Lemon Juice Instructions(I have adapted this recipe from The Minimalist Baker) Preheat oven to 450. Combine dry ingredients into a bowl. Add […]
PrintFrito Pie with Peach Salsa Yield: 10 kid-sized servings IngredientsFritos! 1 can each of Chickpeas, Black Beans and Red Kidney Beans 1/3 Cup fresh, frozen or canned organic Corn 3 Tablespoons Olive Oil 1 Tablespoon Paprika, plus 1 teaspoon for the salsa 1 teaspoon each of Cumin, Cinnamon, and Salt […]
This recipe was lovingly adapted from Food Network :) PrintVegan Crab Cakes Yield: 10-12 patties Ingredients2 Cans chickpeas 1/4 Cup chickpea brine (aquafaba, or water the chickpeas are soaking in when canned) 1 teaspoon apple cider vinegar Juice from 1/2 a lemon 2 teaspoons Old Bay Seasoning 1 teaspoon mustard […]
PrintMaple-Cider Glazed Carrots Ingredients4-5 Organic Carrots (cut in halves or smaller) Olive Oil 1/4 Cup Apple Cider Vinegar 1/2 Cup Maple Syrup Cayenne InstructionsAfter your carrots are rinsed and cut, place in a skillet coated in olive oil on medium heat. Keep on medium heat and add the apple cider […]
PrintLemon and Cilantro Hummus Ingredients1 Cup Chickpeas 2 Tablespoons Tahini 1/4 Olive Oil 1/4 Water the juice from half a Lemon 1/4 teaspoon each of Salt, Pepper, Cumin 1 Tablespoon Cilantro Paprika for topping InstructionsPlace everything in a food processor and blintz for 15 seconds! Serve with veggies or pita […]
PrintSweet Potato Flat Bread Yield: 15 flat breads Ingredients1 Large Organic Sweet Potato (peeled, cubed and steamed) 2 to 2 1/2 Cups Almond Meal 3 Cloves Finely Chopped Garlic 1/4 teaspoon each of Cumin and Black Pepper 1/2 teaspoon Salt 3/4 Cup Pumpkin Seeds Olive OilInstructionsUsing a potato masher, mash […]
Print“Breaded” Sauteéd Yellow Squash Yield: 1 “kid sized” portion Ingredients1 Yellow Squash 2 Tablespoons Olive Oil at least 1 Cup Almond Meal Salt and Pepper to taste Fresh ParsleyInstructionsRinse and slice the squash into rounds discarding the ends. In a bowl, toss the squash rounds with olive oil, salt and […]
PrintSweet Potato Salad Yield: 1 “kid sized” portion Ingredients1 Cup steamed Sweet Potato Cubes 2 Tablespoons Veganaise (Soy-Free) 1 scant teaspoon Mustard Powder 1/2 Celery Stalk 1 teaspoon finely chopped Parsley Salt and Pepper to taste InstructionsIn a bowl, stir together the veganaise, mustard powder and a couple dashes of […]
I’m from Texas. I love me some Queso. I’ve been inspired recently to make a versatile dip that tastes like Queso, but is vegan, retains the tangyness of cheese, and above all GOOD for me and won’t leave me feeling heavy. My dip is the ANSWER! The Cauliflower and Coconut […]
I recently spent a day at St. Augustine Beach with friends of the family. My mom’s friend, Patty, and I bonded over cooking and immediately started swapping recipes. This was an old family recipe she passed down to me. I hope you enjoy! PrintRustic Date Bread Ingredients1 Cup Rolled Oats […]
PrintBeet and Cucumber Cups Yield: 17-20 cucumber cups Ingredients2 English Cucumbers 1 Large Beetroot (steamed) 1 Cup Cauliflower florets (steamed) 2 sprigs of fresh Dill Juice from 1 Lemon 1/4 Cup Olive Oil Water Salt and PepperInstructionsWash and cut the two cucumbers into 1/2″ thick disks. Using a melon baller, […]
PrintBroccoli Soup with Ginger and Basil Total Time: 35 minutes Yield: 6 bowls Ingredients1 Head of Organic Broccoli (4 Cups of Florets) 1 Cup Cashews 1 tsp each of Black Mustard Seeds, ground Coriander and grated Ginger Olive Oil Salt and Pepper 2 1/2 Cups Water (you could use vegetable […]
PrintRoasted Sweet Potato Home Fries Ingredients3 Medium Sweet Potatoes 1/8 Cup Olive Oil (I used Tuscan Herb infused Olive Oil) 2 Tablespoons Almond Meal Salt, Pepper Fresh RosemaryInstructionsPreheat your oven to 400. Rinse then roughly peel the sweet potatoes. Cut them into cubes. In a large bowl, combine sweet potatoes, […]
