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  • Hearty Lentil Broccoli Bolognese

    Hearty lentil, walnut, and mushroom filled tomato sauce blankets a bed of pasta. This sauce is so tasty, satisfying, and filling, we often make a large batch and freeze it for future meals. We add broccoli, cauliflower or kale to our pasta to get even more veggies in, and it pairs wonderfully with the tomato sauce, but you can leave it out if you wish.  Serve over any pasta of choice with a side salad and some toasty bread, perfection!


    Hearty Lentil Broccoli Bolognese

    Serves 2-4

    Prep time: 20 minutes 

    Cook time: 20 minutes


    • 1 medium yellow onion, diced
    • 3 cloves garlic, finely chopped
    • 1/2 cup carrot, diced
    • 1/2 cup celery, diced
    • 1 cup crimini or white mushrooms, chopped or sliced
    • 1/2 cup red or white wine, optional
    • 3 cups tomatoes, diced, fresh or canned
    • 1 can tomato paste, 6 oz
    • 2 cups water
    • 1 Tbsp oregano
    • 1 tsp thyme
    • 3/4 cup green or brown lentils
    • 1/2 cup chopped walnuts
    • 1 Tbsp sweetener of choice (agave, sugar, chopped date)
    • 1 tsp salt
    • black pepper to taste
    • 1/2 cup fresh parsley, chopped, optional
    • 1/2 cup fresh basil, chopped, optional
    • 1/4 cup nutritional yeast, optional

    1. Saute onion, garlic, carrots, celery, and mushrooms in a bit of olive oil over medium heat, in a medium pot or wide, deep skillet, for 3-4 minutes.

    2. When softening and lightly browning add wine if using, if not substitute water or vegetable broth, and stir well to combine. Add tomatoes and cook with lid on for 5-6 minutes over medium heat until tomatoes start to break down. Add remaining ingredients, tomato paste through lentils and bring to a gentle boil then cover and lower to a simmer. 

    3. Let cook for 20 minutes or so until lentil are soft and sauce is thickening. Add remaining ingredients walnuts through nutritional yeast. Only add walnuts at the very end of cooking, if you add them earlier and continue to cook sauce, they will turn it black. After you add walnuts and herbs turn off heat and stir well to combine, serve over pasta of choice with steamed or sautéed veggies added in. We like to throw a few cups of broccoli, cauliflower or kale into the pasta water in the last minute of cooking and then drain all together, perfect every time! Toss pasta with sauce to coat thoroughly and serve hot. Enjoy!

  • Red Cabbage & Jicama Spring Rolls with Peanut Dipping Sauce

    Most folks who've gone out for Thai or Vietnamese food have had these delicious fresh spring rolls and loved them, and thankfully they're not at all hard to make at home. They're wonderful because they're amazingly versatile, beautiful and nutritious. You can fill them with virtually any vegetable, so long as they're thinly sliced. Additional fillings you can try are strips of fried tofu, sauteed/roasted mushrooms, vermicelli noodles, carrot strips, and avocado. The possibilities are endless. Jicama, if you're not familiar with it, is a most delicious tuberous root vegetable from Mexico. It's flavor is mild, slightly sweet, with a one of a kind texture and crunch. Worth seeking out, it can be found in most grocery stores, or try your local Asian or Mexican market. If you can't find it you can substitute carrot, radish, or broccoli stem strips. The spring roll wrappers can be found in the Asian aisle of most grocery stores, get the 8 or 9" ones. The one thing you do not want to leave out of these guys are the fresh herbs. They MAKE the flavor of these rolls. Any combination of fresh mint, cilantro, parsley, or basil will work, but I'd go with at least two, our favorites being mint and basil. The dipping sauce is easy to whip up, and can be made in larger quantities and stored in the fridge for 1-2 weeks. It's tasty on pretty much everything, and if you're a peanut fan like we are you'll see why. If you make these to bring to a party, make them as close to party time as possible, and cover the plate with a damp paper towel or plastic wrap to ensure the rice paper wrappers do not dry out. These will become a recipe staple for you once you give them a try, they are that good.


    Red Cabbage and Jicama Spring Rolls with Peanut Dipping Sauce

    Vegan, Gluten-free, Soy-free

    Makes 12 rolls

    1 package of "spring roll skin wrappers"
    1 cup thinly sliced red (or green) cabbage
    1 cup thinly sliced cucumber strips
    1 cup thinly sliced jicama (or carrots, radish, or broccoli stems)
    1 cup fresh mint leaves
    1 cup fresh cilantro leaves
    1 cup fresh basil leaves

    Peanut Dipping Sauce
    1/2 cup peanut butter (creamy or crunchy)
    3/4 cup warm water
    1 Tbsp rice or white vinegar
    1 Tbsp sugar or agave syrup
    1 Tbsp coconut aminos, tamari, or soy sauce
    1/2 tsp salt
    1 tsp fresh shallot or onion
    1/2 tsp (or more) fresh thai chili (optional)


    1. Thinly slice all veggies into strips and place in separate clusters on large plate. Remove herbs from stems and add whole leaves to plate as well.

    2. Boil water and fill very wide bowl or pie plate about half way full, let sit for a few minutes to cool ever so slightly. One at a time, soften spring roll sheets by dipping them into the hot water, using your fingers to move them around. Depending on hotness of water, it will take about 2-10 seconds for them to soften. They should be pliable but not mushy and falling apart, think al dente pasta, as they will continue to soften even out of the water. Layer two softened spring roll sheets on top of one another on cutting board (wood works well here) and fill bottom third with a a bit of each veggie and herbs, do not overstuff! Less is more here. Roll up like you would a mini burrito, tucking in sides and rolling up tightly. It will conveniently stick to itself, making this very easy. Cut in half and place on serving plate.

    3. In a blender combine all ingredients for peanut sauce and process 10-20 seconds until creamy. Transfer to small bowl and top with chopped scallions or additional chopped chili pepper, if desired.

  • Broccoli and Onion Pakora (Oven-Baked Chickpea Flour Fritters)

    Vegetable pakora are chickpea flour fritters made with a wide variety of vegetables, they are traditionally served as snacks in India, but can be eaten as part of a meal as well. Chickpea flour is very affordable, a good source of protein, and can be found in many grocery stores (look for Bob's Red Mill), and especially in markets that stock ingredients for Indian cooking. These can be made with virtually any vegetable, just chop it into small bits, throw it into the spiced batter, and bake them on a baking sheet for 7-8 minutes on each side. Freshly chopped cilantro is a nice addition as well. They come out crunchy, savory, and delicious every time. Here these are served with red lentils and rice cooked together into a creamy porridge, a few slices of avocado, and a drizzle of store bought tamarind chutney. You can't beat belly warming dishes like this in the fall and winter. The combination of easy to find spices is both comforting and flavorful, and turmeric gives a significant boost to immunity and fights inflammation in the body.


    Broccoli and Onion Pakora (Chickpea Flour Fritters)

    Serves 4-6 Prep time: 10 minutes Cook time: 15 minutes

    1 cup chickpea flour
    1/2 tsp salt
    1 tsp cumin
    1 tsp turmeric
    pinch cayenne pepper
    1 cup thinly sliced yellow onion
    1 cup finely chopped broccoli
    1 1/4 cup water


    1. Preheat oven to 450 degrees, lightly oil baking sheet with 1 tablespoon of oil.

    2. In a medium mixing bowl, combine chickpea flour with salt and spices and stir well. Add water and whisk together until no lumps remain.

    3. Add thinly sliced onion and chopped broccoli to the batter and stir to incorporate.

    4. Spoon large dallops onto the baking sheet, spaced about 1-2" apart.

    5. Bake for 7-8 minutes on each side, flipping when bottoms of fritters have turned brown and crisped up.

    6. Serve with condiment of choice, alone, or over rice.

  • Fresh Blueberry Shortcake

    Taking advantage of the bounty of blueberries this season, I decided to create this stellar (and so easy you won't believe it) dessert. All you need are a few simple ingredients and and these little  blueberry stunners will be on the way to your table. It's best to prepare all of the ingredients, then assemble them right before serving, or let everyone create their own! This recipe is 100% vegan and gluten-free, uses minimal sugar, and really is a cinch to whip up if you have everything on hand, just make sure to chill your coconut cream ahead of time. Make these now-blueberry season will be over before we know it, don't let fresh blueberry shortcakes pass you by!


    Fresh Blueberry Shortcake

    (Vegan, Gluten-Free, Soy-free)

    Serves 6-12, depending on serving size

    Preparation time: 20 minutes Bake time: 15 minutes

    Shortcakes:
    1 1/2 cups Bob's Red Mill Gluten-free flour blend
    1 Tbsp cornstarch
    1 Tbsp flaxmeal
    1/4 tsp salt
    2 tsp baking powder
    2 Tbsp coconut oil
    1/4 cup sugar
    1 Tbsp vanilla extract
    1 cup water

    Blueberries:
    2 pints fresh blueberries
    1-2 Tbsp maple syrup

    Coconut Cream:
    2 cans full fat coconut milk (chilled overnight in fridge)
    2 Tbsp maple syrup
    1 Tbsp vanilla extract


    1. Preheat oven to 350 degrees, line a muffin tin with paper cupcake liners and set aside.

    2. Mix dry ingredients, gluten-free flour through baking powder in a large mixing bowl.

    3. In a small saucepan, melt coconut oil, stir in sugar, vanilla extract and water.

    4. Add wet ingredients to dry ingredients and whisk together.

    5. Pour batter into cupcake liners, filling halfway full. Bake for 15 minutes or until golden brown and they pass the toothpick test. Remove from oven and let them cool completely on a wire rack while you make the blueberries and cream.

    7. Toss the blueberries with the maple syrup in a medium sized bowl.

    8. Open the chilled cans of coconut milk and pour off the liquid, reserving the thick cream. Place cream in a separate bowl and add the maple syrup and vanilla. Whisk together well.

    9. Remove shortcakes from paper liners and gently cut in half forming a top and bottom. Spoon each bottom generously with coconut cream, blueberries, and more coconut cream. Cover with shortcake top and enjoy!

  • Sunflower Seed Pesto Pasta

    Here in Seattle, we wait all year for the local heirloom tomatoes, fresh basil, and abundance of fresh  fruit to enter the markets. And when it finally does, it's time to really take advantage! This savory, light summer fare is the perfect way to end a workday. It's fast, easy, satisfying, and can be dressed up or down depending on the day. The vegetables included are completely flexible, any of your favorites will work, so be creative with what you have on hand. This dish comes together in no time (though there are a few steps), just get all the ingredients out and follow the steps below, it should take 20-30 minutes to come together. The sunflower seed pesto is spectacular on it's own, and if you don't have time for anything else, at least make this and spread it on some toast. The light nuttiness of the sunflower seeds mixed with the punch of the fresh garlic, and the bright taste of basil is wonderful and really captures the essence of summer. As always, completely vegan, gluten and soy free. Enjoy!


    Sunflower Seed Pesto Pasta

    Serves 2-4 (depending on hunger)

    1 box gluten-free pasta (I used Ancient Harvest quinoa spaghetti)

    Pesto
    1 cup basil
    1/2 c sunflower seeds
    1/4 cup olive oil
    3-4 cloves garlic
    1/4 tsp salt
    1/4 tsp sugar
    1/4 tsp black pepper
    1 Tbsp nutritional yeast
    1 Tbsp fresh lemon juice

    Sauteed Veggies
    1 cup chopped broccoli
    1/2 cup chopped red onion
    1 cup sliced crimini mushrooms (optional)

    Tomato Marinade
    1 cup sliced/diced cherry or heirloom tomatoes
    1/2 tsp sugar
    1/2 tsp sea salt
    1 tsp balsamic vinegar
    1 tsp olive oil


    1. Mix tomatoes with oil, vinegar, sugar and salt in small bowl. Set aside.

    2. Bring water to a boil for pasta. Cook pasta as directed. Drain when al dente.

    3. Sauté veggies on medium heat for 5 minutes in a bit of olive oil. Season with salt and pepper.

    4. in food processor combine sunflower seeds, garlic, basil, salt, sugar, pepper, yeast, oil and lemon juice. Process until creamy, scraping down sides as needed.

    5. Combine pesto with warm noodles, serve topped with sauteed veggies, tomato marinade, and a drizzle of balsamic vinegar if desired.

  • Best Quinoa Veggie Burgers & Pumpkin Seed-Onion Cream

    If you're looking for a recipe for easy to prepare, protein packed veggie burgers that will knock your socks off everytime, then look no further. These fit the bill, and to top it off I've included a recipe for a pumpkin seed-onion cream spread that really is to die for. One of the easiet things you will ever make, and it will become a staple in your fridge for sure. The burgers are packed with high quality plant based protein from the lentils and quinoa, fiber from the veggies, and super anti-inflammatory power from the turmeric. The pumpkin seed spread is full of needed iron and zinc, and provides a healthy dose of healthy fats and protein. It's also completely raw, so it maintains all of it vital nutrients and enzymes. If you don't like the taste of a tiny bit of sweet raw onion, then feel free to leave it out, but i think it adds a wonderful flavor. The spread will keep for about a week in the fridge (if it lasts that long), and is wonderful on crackers or toast, or as a dip for sliced veggies. The possibilities go on and on. Give these a shot!


    Best Quinoa Veggie Burgers

    1/2 c quinoa, rinsed
    1/2 c red lentils, rinsed
    2 cups water
    1 medium yellow onion, chopped
    4 crimini mushrooms, chopped
    1 yellow summer squash (or zucchini), chopped
    1/2 cup corn kernels (optional)
    1/4 cup fresh parsley, chopped
    2 Tbsp ketchup
    1 Tbsp mustard
    1/4 cup coarse cornmeal
    1/4 cup nutritional yeast
    1/3 cup rice flour (or slightly more as needed)
    1 tsp turmeric
    1 tsp paprika
    1 tsp salt
    freshly ground black pepper to taste

    Pumpkin Seed-Onion Cream Spread (Raw)

    1 cup raw hulled pumpkin seeds (will be green)
    1/2 tsp salt
    2 Tbsp nutritional yeast
    juice from 1 lemon
    1 Tbsp raw onion (red or sweet onion work well), chopped finely (optional, if desired)
    1/4 tsp freshly ground black pepper
    water, as needed (1/4-1/2 cup)


    1. Prehat oven to 425 degrees. Lightly oil metal baking sheet with neutral oil like grapeseed, avocado, or canola.

    2. Place quinoa, lentils, and water together in a medium pot. Bring to a boil, then cover pot and reduce to a simmer. Let cook undisturbed for 10-15 minutes until water has been absorbed.

    3. While quinoa-lentil mixture is cooking, saute onions, mushrooms, squash, and corn over medium heat in a bit of olive oil until tender. Transfer to a large mixing bowl and set aside.

    4. When quinoa is done, add to veggies in bowl. Stir to help it cool and add rest of the ingredients. Use your hands, or a large spoon to mix it well.

    5. The mixture should hold together well when you form it into patties. If too moist or sticky add a bit of rice flour a little at a time. Gently form into palm-sized (or smaller) patties, and place on baking sheet evenly spaced apart.

    6. Bake for 7-10 minutes, then flip them over, and bake for another 7 minutes or so. They should be golden brown and crispy. (If you prefer to grill them, bake in the oven for 2-3 minutes each side, to firm them up a bit, then transfer to grill to finish cooking).

    7.For the pumpkin seed-onion cream. In a food processor, process pumpkin seeds, salt, and  nutritional yeast into very fine crumbs/powder. Add lemon juice, chopped onion, and black pepper  and process again for 10-20 seconds. Slowly drizzle in water until spread-like consistency has been reached and continue processing for another 30 seconds to 1 minute until super creamy. Store in glass jar in fridge, use anyway you like.

    8. Assemble your burgers- spreading your bun, bread, or lettuce with pumpkin seed cream, topping with a burger, and adding avocado, tomato, and fresh greens. Sprinkle with sea salt and you're done!