Month: September 2023

Hearty, inexpensive, nutrient-rich, and cozy, this lentil soup is a go-to in my kitchen! Plus, it can all be made in one pot for simple cleanup.

Ingredients/ shopping list:

• 1 tablespoon olive oil
• ½ onion, chopped
• 3 cloves garlic, minced
• 4 medium carrots, peeled and chopped
• 3 celery ribs, chopped
• 2 cups yellow, red, or sweet potatoes, diced
• 2 cups dry green or brown lentils
• 6 cups vegetable broth or vegan chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon black pepper
• 1 teaspoon cayenne
• 1 teaspoon turmeric
• 1 teaspoon smoked paprika
• 1 teaspoon salt, or to taste
• 2 tablespoons nutritional yeast
• optional: fresh parsley, 1 lemon

Cooking Instructions:

Step 1.

Chop, peel, mince, and dice your onion, garlic, carrots, celery, and potatoes. Rinse lentils.

Quick tip: save your veggie scraps in a freezer bag to make homemade veggie broth. Sustainable and free!

Step 2.

Heat a large pot over medium heat. Once hot, add oil, onion, carrots, celery, and potatoes. Season with a pinch of salt and pepper and stir.

Step 3.

Sauté vegetables for 3-5 minutes or until slightly tender and golden brown. Then, add minced garlic and cook for 30 seconds until fragrant.

Step 4.

Add spices, broth, and rinsed lentils. Bring to a boil, then cover and let simmer for 20 minutes or until lentils are cooked and tender.

Step 5.

Taste and adjust flavor as preferred. Garnish with fresh parsley and lemon juice (optional), and serve as is or with your favorite toasted bread.

Step 6.

Store leftovers in the fridge for up to 1 week, or in the freezer for up to 1 month.

Step 7.

Enjoy!

Tofu scramble is a great vegan substitute for scrambled eggs that I eat almost daily! Simple and nutritious, this scramble is perfect for topping on toast, stuffing into a burrito, or eating by itself (it really is that good).

Ingredients/ shopping list:

• 1 tbs avocado, olive, or vegetable oil
• 1 16-oz block tofu (I recommend medium or firm for the best texture)
• 2 tablespoons nutritional yeast
• 1 teaspoon turmeric
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• pinch of salt and pepper, to taste
• ½  teaspoon kala namak (black salt), optional

Cooking Instructions:

Step 1.

Heat oil in a pan over medium heat. Mash the block of tofu right in the pan, with a potato masher or a fork. You can also crumble it into the pan with your hands. 

Step 2.

Cook, stirring frequently, for 3-4 minutes or until the water from the tofu is mostly gone.

Step 3.

Add the nutritional yeast, turmeric, garlic powder, onion powder, salt, and pepper. Cook and stir for another 3-4 minutes. Remove from heat.

Step 4.

Optional: after removing your scramble from the heat, add a pinch of kala namak (black salt) for a more eggy, sulfuric flavor.

Step 5.

Serve immediately on toast, in a burrito, or as-is with your favorite sides. Enjoy!

Quick tip: Want to turn up the heat? Try adding soyrizo, peppers, hot sauce, or extra spices to your scramble. Feel free to play around with other vegetables and ingredients to make it your own!

A vegan version of the viral TikTok salmon bowl! Combine tofu with a simple marinade to make a delicious and impressive meal that leaves the fish alone.

Ingredients/ shopping list:

• 1 block tofu (I recommend extra or super firm)
• 3 tablespoons soy sauce or coconut aminos
• 2 tablespoons rice vinegar
• 1 tablespoon kelp granules (optional, for fishy flavor)
• 1 tablespoon beet juice (optional, for color)
• ¼ cup vegan mayonnaise 
• 2 tablespoons sriracha 
• 1 cup cooked rice
• ½ avocado 
• 1 package roasted seaweed

Cooking Instructions:

Step 1.

Cook your rice (I recommend long grain or jasmine). You know what to do!

Step 2.

Remove tofu from container, drain and pat dry. Slice diagonally into triangles, then cut the top corner to resemble a fillet. Add slits ¾ way through the tofu to add texture and help soak up more marinade.

Step 3.

Combine soy sauce, rice vinegar, and (optional) kelp and beet juice to a large bowl. Add tofu and let marinate for 30 minutes. 

Step 4.

While marinating, make spicy mayo by combining vegan mayonnaise and sriracha. Taste, and add more sriracha for more spice if desired.

Step 5.

After marinating, grill or pan-fry tofu for 2-3 minutes on each side or until browned.

Step 6.

Plate the rice and tofu, and add your favorite toppings (I recommend sliced avocado and roasted seaweed). Enjoy!

With only 10 minutes and 4 ingredients needed, this easy chia berry jam is a staple in my kitchen! Delicious on vegan cheesecake, french toast, or even just on a classic PB&J.

Ingredients/ shopping list:

• 10 oz berry of choice, fresh or frozen
• ½ lemon, juiced
• 1 tablespoon agave syrup or sweetener of choice
• 2 tablespoons chia seeds

Cooking Instructions:

Step 1.

Heat berries on stove or in microwave until softened.

Step 2.

Once softened, use a fork or potato masher to mash the berries to your desired consistency.

Step 3.

Remove from heat, and add a squeeze of lemon juice, sweetener of choice, and chia seeds.

Step 4.

Mix and let sit for 15-20 minutes until chia seeds are soaked and jammy.

Step 5.

Keep in the fridge for up to one week. Enjoy!

Making a vegan cheesecake might sound like a daunting task, but this one is easy AND delicious! All you need is a blender and a bit of patience for a sweet and creamy dessert that cows like Gracie will thank you for.

Ingredients/ shopping list:

• Vegan pie crust (or make your own with vegan graham crackers and vegan butter)
• 1 ½ cups raw cashews
• 16 oz silken tofu
• ½ cup maple syrup or agave (I used half and half)
• ½ cup dairy-free yogurt
• ¼ cup dairy-free milk
• ½ lemon, juiced
• 1 tablespoon cornstarch
• 1 tablespoon vanilla extract, or to taste
• 1 teaspoon salt, or to taste
• Optional toppings: berries, jam, chocolate chips, peanut butter – whatever your heart desires!

Cooking Instructions:

Step 1.

Soak the cashews in room temperature water overnight, or in boiling water for 5 minutes to soften. This will make sure your cheesecake is not gritty.

Step 2.

Add all ingredients (besides the pie crust and toppings) to a blender and blend for 2-3 minutes or until smooth.

Step 3.

Taste test the mixture and adjust the level of sweetener, lemon juice, vanilla, and salt, if desired.

Step 4.

Pour the cheesecake filling into the crust, then tap the cheesecake firmly on the counter a few times to remove any air bubbles.

Step 5.

Cover the cheesecake with foil to prevent browning, and bake for 45-50 minutes or just before the filling sets.

Step 6.

Remove the cheesecake from the oven. Let it come to room temperature, cover the cake pan and chill in the fridge for at least 6 hours or overnight to fully set.

Step 7.

Add your favorite toppings and enjoy!