This dish is the result of what happens when I have random things in the fridge and have no idea what to do with them. Not bad! This pasta dish is great for a family dinner, to make ahead for lunches, or a pot-luck. Meat-eater approved!

recipe below...

What you'll do: Saute 3 minded shallots and 4 minced garlic cloves for a few minutes - until soft. You can do this with just a little water, coconut oil, or vegan butter if you prefer.

Add in red pepper flakes to taste.

Then add 5oz slices mushrooms. I used shiitake, but portabello OR white button will do. Doesn't matter. Mix and cook for about 5 -10 minutes. Then add 1 cup already cooked white cannellini beans (northern beans). Cook for another 5-10 minutes.

Next add 1 cup fresh cubed zucchini, and 1 small bunch kale, sliced. Just add the kale on top of everything and cover lid so it steams for a few minutes.

Meanwhile - cook your pasta according to the package. I used a whole packet of gluten free fusilli.

Mix the kale with the veggies so it wilts more.

Reserve 1 cup of the pasta water BEFORE draining.

Mix the veggies in with the drained pasta. Add a little of the reserved pasta water so things get saucy. Add 1 handful chopped fresh basil, salt (I used truffle), pepper, and paprika to taste.


Old Bay Fries with Basil Cream | Vegan

This is the perfect snack for a party, or a meal for starch based vegans!

Preheat oven to 350.

For the potatoes: Peel and chop into wedges, 2 lbs red or yellow potatoes (smaller size).
In a large bowl, add 2 tbs apple cider vinegar and 3-4 tablespoons Old Bay Spice.
Mix to coat all edges.

For the basil cream: In a blender add the following:
1 cup fresh zucchini
1 handful fresh basil
1 tsp garlic powder
2 tsp onion powder
salt and pepper to taste
1 lemon (peeled and seeded)

Blend until creamy. Dip and Enjoy!


Vegan Nachos

Who DOESN'T love Nachos? 
These are vegan, delicious, and meat-eater approved.

You can of course use store bought chips, but if you want less fat and salt, make your own with regular corn tortillas. (I used 1 packet of 12) Just cut into quarters and bake in a pre-heated oven (350) for about 15 minutes... rotate the pan in oven midway so you get them crisped evenly. Check often to avoid burning.

For the cheese sauce: Boil 1 large sweet potato, and 2 yellow potatoes (peel them both) and add to a high speed blender. 

Add the rest of your ingredients to blender: 
1 small yellow sweet pepper
1 teaspoon fresh minced cilantro
1 tablespoon miso paste
1/4 cup nutritional yeast
1 teaspoon garlic
1 teaspoon onion powder
 1 teaspoon paprika
1 teaspoon taco seasoning 
1/2 teaspoon mustard powder 
1 tablespoon vegan Worcestershire sauce 
1/4 cup soaked cashews (soak 4 hours or overnight)
1 lime, juiced
1/4 cup water

Add the sauce to nachos. Top with black beans, salsa, olives, or anything else you'd like. For salsa I just mixed 1 pint chopped cherry tomatoes with 1/4 cilantro (minced), 1 shallot, pickled jalapeños (per your taste), 1 lime (juices), 1 teaspoon apple cider vinegar, salt and pepper.


Pink Lady Hummus | Vegan

I made pink hummus. Don't ask me why. ;o)

In a high speed blender, add the following:
1 can, rinsed cannelini beans
2 tablespoons tahini
Juice of 1 lemon
2 cooked beets
1 teaspoon garlic powder
1 teaspoon onion powder
salt and pepper to your taste

Blend until super smooth - top with fresh basil.

Enjoy on salads, crackers, sandwiches, really however you enjoy hummus!



Incredibly simple Raw'ish meal. You can make for 2 people as a side, or even 1 person as a main if you are a raw vegan. Use less nuts if you prefer. I'll also leave some alternatives down below.

Spiralize OR julienne peel 2 large cucumbers. Save 1 of the middles for the sauce, just eat the other. Why not?

Squeeze the water out of the cucumbers with a paper towel. Since we are adding a sauce, we don't want it to get watery AND we want the noodles to absorb the sauce. They will be like Asian glass noodles. let them sit on some paper towel while you make the sauce.

The sauce:
Add 1 leftover cucumber middle (I called it a bone in video - sorry) to a high speed blender. Then add: 1/2 cup *raw cashews (which have been soaked in water overnight - rinse before you add) - 1 tablespoon miso paste, 1/4 cup nutritional yeast, juice of 1 lemon, 1 teaspoon onion powder, garlic powder, and paprika.

*If you don't have cashews, or if you are nut free - add 3 tablespoons hemp seeds for creaminess, AND that second cucumber middle for more body.

Blend until super smooth!

mix sauce in with the noodles. Top with fresh basil and red pepper flakes. Enjoy!



Whoever said you couldn't eat lasagne as a vegan was seriously disturbed! ;op

First make your lasagne noodles according to the package. Rinse them and keep them in a little cold water when done, so that while you make the layers they don't dry out or burn your fingers off.

Now chop your veggies - thinly slice 1 pint washed portabello mushrooms, and 2 small zucchinis. You can use eggplant too.

Next, prepare the tofu ricotta cheese.
Put 1 block extra firm tofu in a bowl (make sure you drain it from any excess water with a paper towel). Add fresh herbs: handful chopped parsley, and about 2 tablespoons chopped oregano and basil. *If you don't have fresh herbs, just use 1-2 tablespoons dried Italian spices depending on your tastes.

Next add 1 teaspoon onion powder, garlic powder, and paprika (not smoked). Pinch of red pepper flakes to your tastes. And finely, 1/4 teaspoon truffle salt. Totally optional but... truffle salt!!!

Get dirty! Mix up the tofu and spices with your hands until it's a ricotta like consistency.

Now for the layering. Grab your favorite store bought sauce (I love Lidias's - but you can also use your own OR my homemade sauce recipe: https://youtu.be/0SWdK-IJTU4 ) - dump a little layer of sauce on the bottom of a lasagne tin (mine is the size for meatloaf. - that's how much tofu there is. Please double recipe if you want to fill a large lasagne pan).

layer order from bottom to top:
sauce, noodles, tofu, zucchini, vegan cheese (like daiya mozzarella), noodles, sauce, tofu, mushrooms, cheese, noodles, sauce, tofu, zucchini, cheese, noodles... keep going until you've reached the top. Top layer: noddles, sauce, cheese!

Bake in oven at around 350 for about 60 minutes, OR until the cheese gets melted/bubbly and the noodles are a little crisp on the outside. I love that part. If you don't, don't cook it for that long!

This should freeze well! Enjoy all week. ;o)



This dish is PERFECT for holidays, parties, and for making ahead for lunches and dinners for the week. Will freeze well. A great dish for meat eaters too. Meatless Monday, anyone?

For the potatoes:
Boil 7 medium yellow potatoes in water. When they are tender, drain water. Then mash with a masher. Add 1 tbs vegan butter (optional) AND 1 cup unsweetened regular almond milk. Then add a little handful of your favorite fresh herbs. I used sage, oregano, rosemary and thyme. Use sparingly - only about 2 tablespoons of all mixed and chopped together. Once all mashed and creamy, set aside in a bowl for later.

For the Stew Filling:
Saute in water (you can use oil but I don't) the following:
1 chopped yellow onion
(After about 5 minutes add)
2 peeled, chopped large carrots
2 chopped stalks celery
1 pint, cleaned and chopped portabello mushrooms
4 cloves minced garlic (mine were kind of large)
Fresh herbs: about a tablespoon each of fresh sage, thyme, rosemary and oregano.
Handful fresh parsley, chopped

Mix that all together and let cook for about 5 minutes.

Then add: 2-3 tablespoons vegan Worcestershire sauce (Annie's makes a vegan versions. 1x 13.9 oz box vegan mushroom gravy. AND 1 bottle of red wine. If you do not want to use wine, or that much - make sure you at least add 25 ounces water OR veggie broth. You can even do half and half too. Wine just gives this such a rich flavor. Add 2 tablespoons veggie broth powder if you are not adding reg broth liquid.

Add one cup dried lentils and then let this all come to a low boil/simmer uncovered. You want the alcohol to cook off. After about 15 minutes, cover and let the stew simmer for 45 minutes, OR until the stew has thickened and reduced.

Add the stew to a meatloaf size tin. Then add the mashed potato mixture evenly on top. I then topped it with truffle salt because... truffle salt!

Bake in oven at 375 until the potatoes are a little browned and the stew is bubbling. Enjoy with some fresh basil on top!



The perfect savory recipe for breakfast.

Dice up some of your favorite veggies (about 2-3 cups)
I used: red onion, mushroom, tomato, potato, zucchini, and a little jalapeño

Sauté the veggies in a pan. You can use a little water or coconut oil if you eat oils. 

Crumble up about 1 cup of FIRM tofu - or you can cube it so it breaks apart less.

Add tofu to veggies, stir, and cook for 5 minutes.

This next step is optional... to make this dish have an "egg" like taste, add some veggie egg yolk powder to hot water and make a paste. OR you can just use black sea salt, which has that sulfur taste like eggs. Purchased here: http://amzn.to/29oEArQ and http://amzn.to/297Wexg

Add the egg yolk mixture to veggies and tofu, bring to simmer. Season with salt and pepper if desired.

Serve in bowls - this serves 2-3. Garnish with basil and avocado.



Simple Marinara Sauce | Vegan

A very simple Marinara sauce - perfect for any Italian dish! Mangia!

Saute 2 diced onions in a little water
Add 4 minced garlic cloves
2 pints diced mushrooms
2 tablespoons Italian spices
1 tbs tomato granules, powder, OR minced sundried tomato
salt and pepper to taste
Sprinkle of cayenne or red pepper flakes
*I forgot to add a bay leaf - add here

Stir and let veggies get a little soft, spices fragrant

Add 1/2 bottle of red wine and bring to a simmer for 10 minutes
Add 1 tbs sugar

Stir in canned tomatoes -  2x 35oz cans crushed tomatoes, and 1x 35oz can whole peeled plum tomatoes.

Bring to a simmer then cover and cook on low for 2 hours.
Stir occasionally to break up the whole tomatoes.

And you're done! Serve on pasta, rice, veggies, or with tasty bread.

*I added vegan parmesan on top - totally optional!