Lasagna Soup

One friend described this soup as “if comfort food was in the dictionary, this would be the photo next to it”. Another said “best soup ever”. They’re probably just really nice friends, but this lasagna soup is definitely a favorite of mine, too! Plus, it’s ready in 30 minutes and only requires one pot and minimal chopping. Yay!

Ingredients/ shopping list:

  • One package vegan sausage (I like Impossible’s spicy sausage)
  • ½ yellow onion, diced
  • 4 cloves garlic, minced
  • 2.5 oz tomato paste
  • 1 tsp dried basil
  • 1 tsp oregano
  • 1 tsp parsley
  • 1 tsp red pepper flakes
  • 28 oz can crushed tomatoes
  • 4 cups vegetable or vegan broth
  • 10 lasagna noodles, broken into pieces
  • 1 bunch spinach or kale
  • 1 cup plant milk, or ½ cup cashew cream (recommended)
  • ¼ cup nutritional yeast
  • Vegan parmesan, to garnish (optional)


Ingredients for Lasagna Soup

Cooking Instructions:

Step 1.

In a large pot, cook vegan sausage and diced onions until browned. Add garlic and cook for 30 seconds or until fragrant.

Step 1 for Lasagna Soup

Step 2.

Push onion, garlic, and vegan sausage to outer rim of pot and add tomato paste to center of the pot. Cook for 1-2 minutes or until dark red.

Step 2 for Lasagna Soup

Step 3.

Add seasonings, crushed tomatoes, and broth. Bring to a boil then reduce to a simmer. Break in lasagna noodles and cook until al dente.

Step 3 for Lasagna Soup

Step 3A for Lasagna SoupStep 3B for Lasagna Soup

Step 4.

Pour in spinach or kale, plant milk or vegan cream, and nutritional yeast. Turn off heat and stir.

Step 5.

Serve and top with vegan parmesan or fresh herbs. Enjoy!

Step 5A for Lasagna SoupStep 5B for Lasagna Soup

Lentil Shepherd’s Pie

Cozy and hearty, this vegan shepherd’s pie is one of my new favorite recipes! While it does take a bit of time to put together, I promise this one is easier than you might think. Plus, you’ll have plenty of delicious servings to share or save for leftovers!

Ingredients/ shopping list:

  • 1 ½ cups green or brown lentils
  • 1 head garlic
  • 1 large yellow onion
  • 3 large carrots
  • 8 oz baby bella or crimini mushrooms
  • 1 bunch fresh thyme, or 2 tablespoons dried
  • 1 bunch fresh rosemary, or 1 tablespoon dried
  • 1 bay leaf
  • 5 oz tomato paste
  • 3 cups vegetable or vegan broth
  • 1 tablespoon Worcestershire sauce (the Whole Foods 365 brand is vegan)
  • 1 tablespoon balsamic vinegar
  • 3-4 large russet potatoes
  • 8 oz plant milk (I recommend unsweetened oat or soy)
  • 2 tablespoons vegan butter
  • Olive oil
  • Salt
  • Pepper


Ingredients for Lentil Shepherd’s Pie

Cooking Instructions:

Step 1.

Prep your ingredients! Rinse and drain lentils. Dice onion, carrots, mushrooms, or other preferred veg (peas are also popular). Peel, rinse, and largely chop potatoes. Mince garlic. Taste test the wine. 🙂

Step 1 for Lentil Shepherd’s Pie

Step 2.

In a large pot or pan, sautee onion, carrots and mushrooms in a tablespoon of olive oil for 5-8 minutes or until softened. Add half of minced garlic, thyme, and rosemary. Sautee for 1-2 minutes or until fragrant.

Step 2 for Lentil Shepherd’s Pie

Step 3.

Add tomato paste to center of pan. Let cook for 2-3 minutes or until darkened. Then, add splash of red wine to deglaze pan (optional). Let cook until evaporated.

Step 3 for Lentil Shepherd’s Pie

Step 3A for Lentil Shepherd’s PieStep 3B for Lentil Shepherd’s Pie

Step 4.

Add lentils, stock, and bay leaf. Bring to a simmer, then cover and let cook for about 20 minutes or until lentils are almost fully cooked (they will finish cooking in the oven). Finish the lentil filling by stirring in balsamic vinegar, vegan Worcestershire sauce, and salt and pepper to taste.

Step 4A for Lentil Shepherd’s PieStep 4B for Lentil Shepherd’s Pie

Step 5.

Add chopped potatoes to a pot with a generous amount of salt and water. Bring to boil, then simmer until tender. Drain and set aside cooked potatoes. 

Step 6.

To pot, add vegan butter and remaining minced garlic. Let cook for about 60 seconds or until fragrant. Then, add potatoes and plant milk, mash. Set aside and try not to eat it all.

Step 6 for Lentil Shepherd’s Pie

Step 7.

It’s time to assemble! Add your lentil and vegetable mixture to an oven-safe dish, then smooth over. Top with mashed potatoes, and fluff with fork. Add thyme or parsley for garnish (optional).

Step 7A for Lentil Shepherd’s PieStep 7B for Lentil Shepherd’s Pie

Step 8.

Bake at 375 degrees for 20 minutes, then under the broiler for about 5 minutes or until top is browned. Serve and enjoy!

Step 8 for Lentil Shepherd’s Pie

Maggie and Aggie

Maggie was born on a farm that bread sheep for weed abatement and was born with leg deformities so she obviously could graze on her own. Normally in the industry, babies like Maggie would be “culled” which is the industry’s way of saying they let them die due to poor genetics. However, this particular farmer reached out to find Maggie a good home.

Our co founder Matt was able to get the owner to also release her mother Aggie. These two joined our herd for animals with additional needs and they remain very bonded.

Gus

Gus was born on a goat breading farm with scoliosis and leg deformities. Normally in the industry, babies like Gus would be “culled” which is the industry’s way of saying they let them die due to poor genetics. Luckily he was cared for by some farm interns who reached out to us to find him a home.

He became a member of our “funky bunch” for animals with additional needs and lives a great full life.

Rue

This special girl was found on the side of the highway with road burn and a leg injury by a kind human. She is about 3 years old and appears to have been bred multiple times. She was likely being transported to slaughter when she found a way to break free of the vehicle and jump out onto the side of the road.

She was taken to the shelter and when no one claimed her, they decided to send her to a livestock auction. Luckily the women who found her kept thinking about her and decided she would welcome her home until she could find her a forever home!

We are so happy that she was able to sense the danger that awaited her and have the courage to do anything she could to find a way out! 

Judy

Judy was rescued from a large hoarding case in California that we worked on.

She was a senior with arthritis and we knew our senior pot belly herd would be perfect for her! She became great friends with another senior pig here, Nellie, and they spend their days napping in their cozy barn and sun bathing together! 

Flounder

Flounder was rescued from a large hoarding case in California that we worked on.

After fostering him and not being able to find a perfect home, he became a permanent resident!

Ginger and Juanita

Ginger and Juanita were rescued from a test lab in San Diego.

After being in a test for the first year of their life, they were surrender by the lab. They had never been outside, or met other pigs. We introduced them and they immediately became best friends! They spend their days doing zoomies in pot belly town and soaking up the sun with all their new friends!

Marshall

Marshall was rescued from a large hoarding case in California that we worked on.

After fostering him and not being able to find a perfect home, he became a permanent resident! He was also adopted by Perri and her family and spends all his time with them!

Perri’s pigs

Perri was rescued from a large hoarding case in California that we worked on. She was too pregnant to be transported to another sanctuary so she gave birth to her piglets here at the refuge!

Her babies include: Bernie, Alfredo, Stormy, Murphy, Wyatt, pepper, Frank, Valentino, and adoptive son Marshall!

Hugo

Hugo was rescued from a situation in La. An owner of a taco shop was breeding pigs behind his building and giving away piglets to customers. A kind human noticed Hugo looked very sick and in need of immediate rescue. He came here and met his best friend Emmett who he spends all his time with!

Emmett

Emmett was found as a neonatal piglet abandoned and rooming the streets. After being fostered by our friend and neonatal specialist, Hannah Shaw, he joined the refuge and met his best friend Hugo! 

Paul & Gandolf

These boys were surrendered by their owner after a predator attack killed most of their herd. They joined our senior goat herd and now are thriving with lots of new friends!

Honey babies

Honey came to us when her babies Jessie, Sammy, and Rilla, were just 1 day old. She was found running for her life after being chased by a dog. A kind heart at a local horse rescue planned to give her a home, however after the babies were having a hard time latching and eating, they came here to the refuge for some extra help!

This family shares a pasture with our senior goat herd and remains very close!

Dude

Dude was surrendered by his owner after a predator attack killed most of his herd. He joined our senior goat herd and now is living his best life with lots of new friends!

Joey

Joey was rescued from a test lab in 2022. The lab did not know his mother was pregnant until the test had already began. While we weren’t able to convince the lab to release the mother, we were able to provide a forever home to baby Joey.

Joey spent the first year of his life with the funky bunch and his best friend daisy who unfortunately passed away in 2023. Joey now spends his days with the “big sheep” and loves his older brother figure, dream!

Lilly

Lily was rescued in the beginning of 2022 from a test lab in San Diego.

Her test was luckily cancelled and she was in need of rescue. After joining the refuge she made quick friends with the sheep herd and now we can’t imagine life without her here!

Layla, Betty, & Sabrina

Layla was in FFA which is the future farmers of America program for high school students. Following her school year, Layla was transferred into the breading program for her future babies to be used for the next round of students. This means she would never get to keep her babies nor would they get the live out their natural lives.

The program was downsizing and Layla was being sent to slaughter auction potentially pregnant in December of 2021. A few short weeks after we welcome her to the refuge she gave birth to her beautiful daughters, Betty and Sabrina. These 3 will spend their whole lives together here and are an inseparable group!

Cajun Chicken Pasta

Creamy, spicy, and delicious! Cajun pasta was one of my favorite meals growing up, and it’s super simple to veganize with a handful of cashews and your favorite vegan chicken.

Ingredients/ shopping list:

  • 1 pack fettuccine noodles (or pasta of choice)
  • 4 oz. Butler Soy Curls (or favorite vegan chicken)
  • 1 bell pepper
  • ½ onion, diced
  • 4 cloves garlic, minced
  • 1 cup raw cashews
  • 2 tablespoons nutritional yeast
  • 1 tablespoon cajun seasoning, or to taste
  • optional: cilantro or parsley, to top


Ingredients for Cajun Chicken Pasta

Cooking Instructions:

Step 1.

Prep your ingredients by mincing garlic, dicing bell pepper and onion. Soak cashews in 3/4 cup of hot water to soften.

Step 1 for Cajun Chicken PastaStep 1A for Cajun Chicken Pasta

Step 2.

If using Butler Soy Curls, Place 1/2 of an 8 oz. bag of Soy Curls (approx. 2 1/2 cups) in a container large enough to cover with warm water and soak for 8-10 minutes to re-hydrate, then drain excess water. Add 2 Tbsp. Butler Chik-Style Seasoning (or your favorite seasoning) & sautee until lightly browned. Set aside

Step 2 for Cajun Chicken PastaStep 2A for Cajun Chicken Pasta

Step 3.

When cashews are softened, add 2 tablespoons nutritional yeast and blend until smooth. This is your cashew cream!

Step 3 for Cajun Chicken Pasta

Step 4.

Cook and drain noodles, reserving 1/2 cup of pasta water.

Step 5.

To skillet, sautee bell peppers and onion in 1 tablespoon of olive oil for 3-5 minutes until onions are translucent. Add garlic and cook for 30 seconds or until fragrant.

Step 5 for Cajun Chicken Pasta

Step 6.

To skillet, add cashew cream, pasta water, vegan chicken, cajun seasoning. Taste and add more seasoning if desired. 

Step 6 for Cajun Chicken Pasta

Step 7.

Top with cilantro or parsley and enjoy!

Step 7 for Cajun Chicken Pasta

Vegan Chili

Chili season is officially here! Cozy, budget-friendly, and hearty, chili is one of my go-to recipes during the cooler months. My favorite tip: adding soy chorizo for extra texture, flavor, and protein. Feel free to switch up toppings or choose your favorite beans to make it your own!

Ingredients/ shopping list:

  • one tube (9 oz) soy chorizo
  •  

  • 1 6-ounce can tomato paste
  • 1 14.5-ounce can diced tomatoes
  • 1 15-ounce can black beans, drained and rinsed
  • 1 15-ounce can red kidney beans, drained and rinsed
  • 1 4-ounce can fire roasted diced green chilis
  • 1 cup water
  • ½ onion, diced
  • 3 cloves garlic, minced
  • 1 tablespoon chili powder (or to taste)
  • 1 tablespoon cumin (or to taste)

Optional topping ideas:

  • Cilantro
  •  

  • Lime
  • Picked red onions
  • Avocado
  •  

  • Crushed tortilla chips
  • Vegan sour cream 


Ingredients for Vegan Chilli

Cooking Instructions:

Step 1.

Prepare your ingredients by dicing onion, mincing garlic, draining and rinsing beans, and preparing toppings.

Step 1 for Vegan Chilli

Step 2.

Fry chorizo and onion in a pot until soyrizo is browned and onion is translucent. Add garlic and cook for 30 seconds or until fragrant, then stir in cumin and chili powder.

Step 2 for Vegan Chilli

Step 3.

Pour in diced tomatoes, green chilis, beans, and one cup of water.

Step 4.

Simmer for at least 15 minutes, stirring occasionally. This will allow the flavor to build!

Step 3 for Vegan Chilli

Step 5.

Taste and adjust seasoning if needed. Add your favorite toppings and enjoy!

Step 4 for Vegan Chilli RecipeStep 2 for Vegan Chilli Recipe

Soyrizo Burrito Bowls

This 20-minute takeout dupe (from a restaurant that rhymes with chip boat lay) is one of my go-to lunches! Fresh, filling, and easily customizable, this soyrizo burrito bowl will hopefully become one of your favorites, too. Plus, you won’t be charged $3 for a spoonful of guac!

Ingredients/ shopping list:

  • soy chorizo (the Trader Joe’s brand is my favorite!)
  • 1 cup long-grain rice
  • 2 limes
  • 1 bunch fresh cilantro
  •  

  • 1 bay leaf
  • 3-4 tomatoes
  • 1 red onion
  • 1 jalapeno, or to spice preference
  • bell pepper
  • 1-2 avocados 
  • salt


Ingredients for Soyrizo Burrito Bowls

Cooking Instructions:

Step 1.

1. In a pot, add 1 cup rice to 2 cups water. Add 1 bay leaf and a pinch of salt, bring to a boil then cover and turn to low. Keep covered for 20 minutes or until cooked.

Step 2.

In a pan, cook soyrizo for 4-5 minutes or until browned. Set aside.

Step 1 for Soyrizo Burrito Bowls

Step 3.

To make pico, chop tomatoes, half a red onion, and very finely chop a jalapeno. Combine, and add the juice of half a lime and a pinch of salt. 

Step 4.

To make guacamole, mash avocado. Add the juice of half a lime and a pinch of salt.

Step 2 for Soyrizo Burrito Bowls

Step 5.

To make fajita veggies, thinly slice bell pepper and other half of red onion. Sautee in neutral cooking oil for 4-5 minutes or until browned and softened. 

Step 6.

When rice is ready, remove bay leaf and squeeze in the juice of half a lime. Stir in a handful of fresh chopped cilantro. 

Step 7.

This is the fun part! Add rice and soyrizo to bowl, and choose your toppings. I also sometimes add Tofutti sour cream, beans, crushed tortilla chips, or vegan cheese for extra flavor. Enjoy!

Step 3 for Soyrizo Burrito Bowls

Spicy Peanut Noodles

Allow me to introduce you to one of my favorite 15 minute meals: spicy peanut noodles! Not only does this recipe rival your favorite take-out, but it’s also budget-friendly thanks to pantry staples like peanut butter and pasta. Best part? You can customize it with your favorite veggies, or swap edamame for tofu or tempeh to make it uniquely yours!

Ingredients/ shopping list:

  • Udon noodles (or noodles of choice, rice noodles or regular spaghetti also work great)
  • 1 cup shelled edamame
  • 1/2 cup chopped cucumbers
  • 1 cup shredded carrots
  • 1 bell pepper, chopped
  • 2 green onions, chopped
  • 1/4 cup chopped cilantro
  • 1/4 cup chopped peanuts
  • 1 lime

Sauce:

  • 1/2 cup peanut butter
  • 1/2 cup water
  • 1/4 cup soy sauce (can substitute coconut aminos or tamari)
  • 2 cloves minced garlic
  • 2 tablespoons rice vinegar
  • 1 tablespoon agave (can substitute maple syrup or brown sugar)
  • 1 tablespoon sriracha hot sauce (adjust for desired heat level)


Ingredients for Spicy Peanut Noodles

Cooking Instructions:

Step 1.

Prepare your ingredients by mincing garlic, chopping vegetables, and shredding carrots.

Step 1 for Spicy Peanut Noodles

Step 2.

In a small/medium bowl, whisk together all sauce ingredients until smooth. Taste for heat and add more sriracha if desired.

Step 2 for Spicy Peanut Noodles

Step 3.

Cook and drain noodles.

Step 4.

To a large bowl, combine the cooked noodles, edamame, and vegetables. Pour in the peanut sauce and stir well. Top with green onions, cilantro, chopped peanuts and a wedge of lime. Enjoy!

Step 1 for Spicy Peanut Noodles

Peanut Butter Chocolate Chip Oat Balls

These no-bake peanut butter chocolate chip oatmeal balls need just 6 ingredients to make. Keep them in your fridge for an easy and delicious snack!

Ingredients/ shopping list:

  • 1 ½ cups oats
  • ½ cup ground flaxseed
  • 1 cup peanut butter
  • ½ cup maple syrup or agave
  • 1 teaspoon vanilla extract
  • ½ cup vegan chocolate chips (I get mine from Trader Joe’s)


Ingredients for Peanut Butter Chocolate Chip Oat Balls

Cooking Instructions:

Step 1.

In a large mixing bowl, add ingredients and use a spatula to combine the mixture until it is sticky and forms a dough.

Step 1 for Peanut Butter Chocolate Chip Oat Balls

Step 2.

Refrigerate for 20 minutes to set (this will make it easier to roll into balls).

Step 3.

Use a 1-inch cookie scoop to scoop the oatmeal mixture into evenly sized balls. Roll the balls gently between your hands to make them perfectly round (or lumpy. I won’t judge).

Step 3 for Peanut Butter Chocolate Chip Oat Balls

Step 4.

Place the oatmeal balls on a separate tray or plate for serving. Enjoy them immediately, or place them in the fridge to enjoy them later if you have more self control.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.

Store leftovers in an airtight container at room temperature, or in the fridge or freezer to last longer.

Step 6.

Enjoy!

Quick tip: want to boost your protein intake? Add a scoop or two of your favorite vegan protein powder before mixing!

One-Pot Lentil Soup

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


Ingredients for One-Pot Lentil Soup 1Ingredients for One-Pot Lentil Soup 2

Cooking Instructions:

Step 1.

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

Step 1A for One-Pot Lentil Soup

Step 1B for One-Pot Lentil SoupStep 1C for One-Pot Lentil Soupm

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

Step 1D for One-Pot Lentil Soup

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 2A for One-Pot Lentil SoupStep 2B for One-Pot Lentil Soupm

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 4 for One-Pot Lentil Soup

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 5 for One-Pot Lentil Soup

Step 6.

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

Step 7.

Enjoy!

Final Step for One-Pot Lentil Soup

Tofu Scramble

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


Ingredients for Tofu Scramble

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 1 for Tofu Scramble

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 3 for Tofu Scramble

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!

Step 4 for Tofu Scramble RecipeStep 5 for Tofu Scramble Recipe

Step 6 for Tofu Scramble

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!

Spicy Mayo “Salmon” Tofu Bowls

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


Ingredients for Spicy Mayo Salmon Tofu Bowls

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 1 for Spicy Mayo Salmon Tofu BowlsStep 2 for Spicy Mayo Salmon Tofu Bowls

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 3 for Spicy Mayo Salmon Tofu Bowls

Step 4.

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

Step 4 for Spicy Mayo Salmon Tofu Bowls

Step 5.

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

Step 5 for Spicy Mayo Salmon Tofu Bowls

Step 6.

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

Step 6 for Spicy Mayo Salmon Tofu Bowls

Chia Berry Jam

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


Ingredients for Chia Berry Jam

Cooking Instructions:

Step 1.

Heat berries on stove or in microwave until softened.

Step 1 for Chia Berry Jam

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 2 for Chia Berry JamStep 3 for Chia Berry Jam

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!

Step 5 for Chia Berry Jam

Vegan Cheesecake

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!


Ingredients for Vegan Cheesecake

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 1 for Vegan Cheesecake

Step 2.

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

Step 2 for Vegan Cheesecake

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 4 for Vegan Cheesecake

Step 5.

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

Step 5 for Vegan Cheesecake

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!

Step 6 for Vegan CheesecakeStep 7 for Vegan Cheesecake

Lemon Blueberry Muffins

Who doSweet and vibrant, these zesty lemon blueberry muffins are a perfect summer snack! Try adding a lemon zest crumble to take them to the next level.

Ingredients/ shopping list:

Muffins:

  • 1 ½ cups blueberries
  • 2 tablespoon cornstarch
  • 2 cups all-purpose flour
  • 3/4 cup granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 teaspoon salt
  • 3/4 cup oat milk (or any plant-based milk)
  • 1/4 cup + 2 tbsp. canola oil (or any neutral flavored oil)
  • 1/2 lemon, juiced
  • 1 tablespoon fresh lemon zest
  • 1 teaspoon vanilla extract

Crumble topping:

  • 3 tablespoons vegan butter softened
  • 1 tablespoon fresh lemon zest
  • 3 tablespoons granulated sugar
  • ¼ cup all-purpose flour


Ingredients for Lemon Blueberry Muffins

Cooking Instructions:

Step 1.

Preheat oven to 350 degrees.

Step 2.

In a small bowl, coat blueberries with cornstarch (this will help prevent the juice from dying the batter). Set aside.

Step 1 for Lemon Blueberry MuffinsStep 2 for Lemon Blueberry Muffins

Step 3.

Create dry mixture by combining flour, sugar, baking powder, baking soda, and salt in a large bowl.

Step 4.

Create wet mixture by combining milk, oil, lemon juice, lemon zest, and vanilla extract in another large bowl.

Step 5.

In another small bowl, combine crumble topping (this is the last bowl, I promise).

Step 6.

Pour the wet mixture into the dry mixture, and stir to combine. Gently fold in blueberries.

Step 6 for Lemon Blueberry Muffins

Step 7.

Pour batter into lined muffin tins, and sprinkle crumble topping on top. Bake in oven for 20 minutes or until perfect.

Step 6 for Lemon Blueberry MuffinsStep 7 for Lemon Blueberry Muffins

Step 8.

Let cool, add extra zest on top (optional), and enjoy!

Step 8 for Lemon Blueberry MuffinsFinal Step for Lemon Blueberry Muffins

Vegan Pizza

Who doesn’t love a hot slice of fresh pizza? Being vegan doesn’t mean having to miss out on your favorite foods, pizza included. Here are two of my favorite vegan pizza recipes to help you get started, but feel free to make it your own with your favorite toppings!

Ingredients/ shopping list:

Bacon Buffalo Chicken:

  • Pizza dough
  • Vegan mozzarella (I used Vevan)
  • Jackfruit
  • Vegan bacon (I used Sweet Earth)
  • Buffalo sauce
  • Green onions or thinly sliced red onions
  • Cilantro for garnish
  • Vegan ranch for garnish (if you are local, Veg’n out makes my personal favorite!)

Meatball Marinara:

  • Pizza dough
  • Vegan mozzarella (I used Vevan)
  • Marinara sauce
  • Parsley for garnish

    • Ingredients for Vegan Pizza

      Cooking Instructions:

      Step 1.

      Prepare your dough or if using store-bought dough (I used Trader Joe’s!), let your dough relax at room temperature to make it easier to roll out later.

      Step 2.

      Cook your vegan bacon and/or meatballs until warmed through (they will finish crisping up in the oven).

      Step 2 for Vegan Pizza

      Step 3.

      For buffalo chicken, rinse and drain jackfruit. Break jackfruit apart, then add buffalo sauce and mix.

      Step 3 for Vegan Pizza

      Step 4.

      Roll out pizza dough using flour if needed, then place dough on an oven-safe pan.

      Step 4 for Vegan Pizza

      Step 5.

      Top your pizza with sauce, cheese, vegan meat, and any other toppings. I recommend leaving herbs until after baking so they don’t burn.

      Step 5 for Vegan Pizza

      Step 6.

      Top your pizza with sauce, cheese, vegan meat, and any other toppings. I recommend leaving herbs until after baking so they don’t burn.

      Step 6 for Vegan Pizza

      Step 7.

      Top your pizza with sauce, cheese, vegan meat, and any other toppings. I recommend leaving herbs until after baking so they don’t burn.

      Final product: Vegan Pizza