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  • Rainbow Veggie Lentil Fried Rice

    This perfectly seasoned lentil fried rice is studded with a rainbow of fresh veggies, and makes a perfect protein rich dinner, or lunch the next day. It’s become one of our favorites for winter weeknight meals, as it’s easy, nourishing, comforting and colorful all at once. Change up the veggies used based on what you have on hand, just try to use as much color as possible. Fresh herbs like basil, mint, parsley or cilantro are nice additions as well, and add nutrition, color and flavor. Top with toasted nuts or seeds if you like, sesame, almonds, peanuts or cashews are all delicious crunchy additions. Enjoy!


    Rainbow Veggie Lentil Fried Rice

    Serves 4

    Prep time: 20-25 minutes Cook time: 25 minutes

    Ingredients:

    1.5 cups rice (any variety will do, but long grain varieties are nice)
    1 cup brown or green lentils (just not orange/red ones)
    1 onion, or large shallot, chopped
    3 cloves garlic, finely chopped
    1" piece of ginger, peeled and finely chopped
    1 cup carrot, thinly sliced
    1 cup mushrooms, thinly sliced
    1 cup sweet potato, cut into thin strips
    1 cup red bell pepper, thinly sliced
    1 cup kale or spinach, chopped
    1 cup red cabbage, thinly sliced
    1/2 cup fresh herbs of choice; cilantro, basil, parsley, mint (optional)
    1/4 cup toasted nuts or seeds of choice; chopped cashews, almonds, peanuts, sesame seeds, etc (optional)
    2-3 Tbsp sesame oil
    2 Tbsp soy sauce, tamari, or coconut aminos
    1/4-1/2 tsp salt (or to taste)
    1 Tbsp agave, sugar or sweetener of choice
    black pepper or cayenne pepper to taste
    3.5-4 cups water, or more as needed


    1. Begin by cooking your rice and lentils in the same pot. Just stir them together and add water, cover, bring to a boil, and lower to a simmer. Let cook undisturbed for 20-25 minutes until lentils are rice are both cooked through and water has been absorbed completely.

    2. While rice is cooking, slice and chop all veggies and set aside. When rice is almost done, begin cooking veggies in the largest pan you have, a wok is perfect, if you have one.

    3. Heat 1 Tbsp of sesame oil over medium-high heat and add onion, garlic and ginger. Stir fry for 2-3 minutes until onion begins to soften and garlic is fragrant (stir frequently so garlic doesn't burn). Add carrots, mushrooms, and sweet potato. Stir fry for an additional 4-5 minutes until sweet potato begins to soften.

    4. Add 1/2 Tbsp of sweetener, a pinch of salt, a pinch of pepper and 1 Tbsp of soy sauce (or substitute) and stir to combine. Add kale and cabbage and let simmer over medium heat until kale and cabbage have wilted, about 3-4 minutes. Transfer veggies to a large bowl and season to taste.

    5. When rice/lentils are done, use the same pan/wok and heat 1 Tbsp sesame oil over medium high heat. Add rice/lentils and stir fry with 1 Tbsp of soy sauce, 1/2 Tbsp sweetener, pinch of salt and pepper. Keep stirring and stir frying until rice and lentils begin to dry out a bit, if they get a little crispy, even better.

    6. Add veggies back into pan with rice and lentils and toss well, add fresh herbs if using, and top with nuts/seeds before serving if desired. Season to taste as needed. Enjoy!

  • Garlic and Thyme Pan Seared Mushrooms

    If you like mushrooms, you’ll love this dish. I like to serve these over pasta, rice, mashed potatoes, toast….the list goes on. You can use any mushrooms, though our favorite is portobello, crimini, or chanterelles as you see in the picture. But regular ol’ white button mushrooms would work great as well. The key to delicious mushrooms is to cook them over medium heat until they release their water and start to crisp up a bit. At that point you can add lots of chopped garlic, a splash of white wine if you like, and a generous pinch of thyme. Salt and pepper to taste and they’re ready to devour!


    Garlic and Thyme Pan-Seared Mushrooms

    Serves 2-4 Prep time: 10 minutes Cook time: 15 minutes

    Ingredients:

    1 lb mushrooms of choice; crimini, portobello, white button, chanterelle, shiitake, etc, sliced thinly
    2 Tbsp finely chopped fresh garlic
    1Tbsp thyme, fresh is great, but dried is fine too
    1/2 tsp salt, or to taste
    1/4 tsp black pepper, or to taste
    1 Tbsp olive oil, or use non stick pan
    2 Tbsp of white wine, optional
    2 Tbsp fresh chives or green onions, finely chopped, optional


    1. Gently heat olive oil in a skillet over medium heat, or if skipping oil, heat a non-stick pan. When hot, add mushrooms and cook for a good 5-10 minutes, stirring occasionally, depending on the water content of the mushroom you're using. (White button and crimini cook fastest, chanterelle, shiitake, and portobello take a bit longer)

    2. When mushrooms have begun to release their water, continue stirring until they begin to brown. Add white wine if using, or skip and add the garlic, thyme, and salt and pepper.

    3. Cook an additional minute or two to mellow the garlic, and get it nice and golden. Take care not to let the garlic burn. Season to taste and sprinkle with chives or green onions just before serving. Enjoy on toast, over pasta, rice, as a side, or served as a nice appetizer. Enjoy!

  • Curried Butternut Squash Lentil Soup

    Here are my two favorite creations so far this fall. I made them both on a whim last night for Nick, as he had a long day at work and had been requesting some curried butternut squash soup for a while. Little did I know how fantastic this particular soup would turn out!  This soup is jam packed with flavor and nutrition. Protein from the red lentils and tons of vitamins and fiber from the squash. 


    Curried Butternut Squash Lentil Soup (Protein packed!)
    Serves 6-8
    Prep time: 15 minutes Cook time: 25-30

    Ingredients:
    2 lb butternut squash, peeled, de-seeded, and cubed
    1 medium yellow onion, diced
    2 cloves garlic, chopped
    1" piece of ginger, peeled and chopped
    1 cup red lentils
    4 cups vegetable broth (about 1 carton)
    1/4 tsp red pepper flakes, or more to taste
    1 Tbsp cumin seed, whole
    1 Tbsp brown mustard seeds
    1 can coconut milk
    1 tsp salt, or more to taste
    1/4 cup cilantro, chopped (optional)
    1 Tbsp medium-high heat oil
    (optional: add 1 tsp turmeric and 1/2 tsp black pepper, for extra anti-inflammatory benefits)

    1. In a large soup pot, or dutch oven, heat oil over medium heat. Add mustard seeds, cumin seeds, and red chili flakes. Heat until mustard seeds begin to pop, about 1-2 minutes. Do not let cumin burn.

    2. Add onion, garlic, and ginger. Cook over medium-low heat with lid on for 2-3 minutes until onion begins to soften. Add cubed squash and red lentils and stir to coat. Add broth and bring to a gentle simmer. Cover pot and cook over medium low heat for 15-20 minutes until squash is very soft and mashable.

    3. Add coconut milk and stir to combing. Add salt (and black pepper and turmeric if using) to taste. Add cilantro if using. The soup will be chunky at this point. Eat as is, or use an immersion blender to blend until creamy. You can also use a regular blender, but you will have to blend in batches. Keep warm on low heat. Freezes well!




  • Sesame Brussels Sprout Curry

    Today I have a lovely recipe for you that could easily become a staple in your house. It has certainly been one for us for the past few years. By varying the veggies used, you can easily turn this into at least 10 different curries. Serve it over any kind of brown rice (brown jasmine and bhutanese red rice are our current favorites), or over rice noodles, soba noodles, or quinoa. Very satisfying comfort food, perfect for these fall nights. Any leftovers make excellent lunches as well. Rich in calcium, protein, and healthy fats from the sesame seeds, cancer fighting and immunity boosting compounds in the brussels sprouts, onion, and garlic, circulatory benefits from the chili pepper, and beta carotene in the carrot. To top it off, turmeric and black pepper are an anti-inflammatory powerhouse combination. Your body will thank you for the flavor and nutrition contained in this curry!


    Sesame Brussels Sprout Curry
    Serves 2-4

    Prep time: 15-20 minutes

    Cook time: 15 minutes

    Ingredients:

    3 cloves garlic, peeled and chopped
    1" piece of ginger, peeled and chopped
    1 small chili pepper, thai, serrano, ancho, all ok (de-seeded if less heat desired, chopped finely)
    1 medium yellow  or red onion, diced
    1 medium carrot, thinly sliced
    1 medium red or yukon gold potato, diced (or 1 small sweet potato, diced)
    1/2 lb of brussels sprouts, bottoms cut off and sliced in half
    1 can of coconut milk, full fat
    2 Tbsp tahini (or nut butter of choice)
    1 tsp turmeric
    1 Tbsp rice vinegar, or other vinegar
    1 Tbsp agave, or sweetener of choice
    1 Tbsp tamari or coconut aminos (soy sauce substitute)
    1/2 tsp salt, or to taste
    1/4 tsp black pepper
    1/4 cup sesame seeds, toasted in skillet until golden (or chopped toasted peanuts)
    1/4 cup cilantro, chopped (optional)
    1 tsp sesame oil (optional)


    1. In a skillet, saute onion, garlic, ginger, and chili pepper in a tsp of sesame oil, or if omitting oil use a non-stick skillet. Cook over medium heat 2-3 minutes until softening and fragrant.

    2. Add potato and brussels sprouts and toss well to coat. Add coconut milk through black pepper and stir well. Bring to a gentle simmer and cover pan, cooking 5-10 minutes over medium low heat until potato and sprouts are cooked through and tender.

    3. Toast sesame seeds or nuts over low heat until turning golden. Remove from heat and grind in mortar and pestle if you have one, or a quick whir in a coffee grinder works too. If you want to skip this step, that's fine, but grinding them lightly really enhances the flavor.

    4. Season to taste with salt and pepper, top with cilantro if using, and sesame or nuts. Serve over rice, noodles, or quinoa.

  • Toasted Hazelnut and Eggplant Pasta

    Crispy hazelnuts and tender eggplant slices top a simple and comforting pasta dish. Fragrant with fresh oregano and drizzled with balsamic vinegar, this makes a perfect rainy day dinner. I’m a big fan of including nuts in cooked dishes, and this one is no exception. The crunch, flavor, and healthy fat that’s added makes this dish a winner.


    Toasted Hazelnut and Eggplant Pasta

    Serves 4

    Prep time: 20 minutes Cook time: 25 minutes

    Ingredients:

    1/2 lb pasta of choice
    1 small eggplant (I used three mini chinese eggplants), sliced 1/4" thick
    1/2 yellow or white onion, diced
    3-4 Roma tomatoes, diced
    4 cloves garlic, peeled and chopped
    1/2 lb spinach, chopped (optional)
    1/4 cup flour of choice (wheat, GF, rice, chickpea all ok)
    1/2 cup hazelnuts, toasted and chopped
    1/4 cup nutritional yeast (optional)
    3 Tbsp olive oil
    2 Tbsp balsamic vinegar
    handful of fresh oregano leaves, chopped or 1 Tbsp dried oregano
    salt and black pepper to taste


    1. Cook pasta until al dente, drain, rinse and drizzle with olive oil to prevent sticking. Set aside.

    2. Place flour, a pinch of salt and pepper, and a pinch of oregano in a medium bowl and stir to combine. Toss eggplant slices in the flour mixture one at a time until coated. Heat a deep skillet with 1 Tbsp of high heat oil over medium heat, and add eggplant slices. Cook on both sides until tender and evenly browned, usually 2-3 minutes per side. When done transfer to a plate and set aside. Keep warm.

    3. In same skillet, cook onion and garlic until lightly browning, and add tomato. Cook covered on medium heat for 4-5 minutes until tomatoes break down a bit. Add spinach if using. Turn heat to medium low and add pasta, olive oil, balsamic vinegar, nutritional yeast (if using), oregano, and salt and pepper to taste. Heat until pasta is heated through, and everything is coated.

    4. Top with toasted hazelnuts and eggplant slices, and drizzle with additional balsamic vinegar just before serving. Adjust salt and pepper as desired. If your hazelnuts are raw, toast for 4-5 minutes in skillet over medium low heat, then chop on cutting board. Serve immediately and enjoy!

  • Breakfast Tortilla Pesto Pizzas

    This particular pizza recipe requires no making of crusts, and is only baked briefly in oven or toaster oven. If you roll it up to take it on the go, you will have yourself a breakfast pizza-burrito :) This pizza comes together in two easy steps (and can be reduced to 1, if you make pesto ahead of time or buy pre-made). Get yourself a tortilla, brown rice, whole wheat, corn, teff, whatever you like. I used a 9" Food for Life brown rice tortilla. Make pesto in a blender or food processor. Spread pesto on top of tortilla and top with thinly sliced veggies of choice. I used 1 small purple potato, a tiny bit of fresh onion, a crimini mushroom, and some fresh corn off the cob. I popped it in the oven and baked it for 10 minutes at 400 degrees. When the tortilla was crispy I added some thinly sliced avocado and Chinese spinach leaves,  sprinkled it with salt and pepper, and devoured it. The beauty of this recipe is it's versatility. If you keep tortillas, some kind of nut or seed, garlic, herbs and veggies on hand most of the time, you're good to go any day of the week. If you make a batch of pesto once a week and keep it in fridge, you'll only have to slice a couple of veggies and you'll be on your way to morning pizza heaven. To boot, these pizzas are protein, vitamin, and mineral packed (thank you nuts and seeds!) and are filling. So you'll be happy and energized until lunch time. Give them a try!


    Breakfast Tortilla Pesto Pizzas

    Makes 1 personal pizza
    Prep Time: 10-15 min Cook Time: 10 min

    Ingredients:

    1 tortilla of choice
    Pesto (throw everything in blender or food processor)
    1/4 cup nuts or seeds of choice (I used pumpkin, but sunflower, walnuts, pine nuts, pecans, almonds would also all work well)
    1 clove garlic
    2 Tbsp nutritional yeast
    1 Tbsp lemon juice
    1/4 tsp salt
    1/2 cup spinach (or kale, swiss chard, arugula, any greens will work)
    1/4 cup fresh basil (or parsley, mint or cilantro if you're feeling adventurous!)
    1/3 cup water

    Toppings:
    thinly sliced potato, mushroom, onion, corn, chives, spinach, greens, peppers, avocado, broccoli, etc

    I used:
    1 small purple potato, thinly sliced,
    1/4 small onion, thinly sliced,
    1 crimini mushroom, thinly sliced
    1/4 cob of corn, de-kerneled
    1/4 avocado, thinly sliced
    few Chinese spinach leaves (hence the red-purple color of my pesto)


    1. Preheat oven or toaster oven to 400 degrees. Make your pesto by combining all ingredients in a blender or food processor and processing for 30 seconds (scraping down sides a few times), until creamy.

    2. Pour onto tortilla and spread out evenly with a spoon, it should be a nice thick layer of pesto.

    3. Top with your thinly sliced veggies, though leave avocado off until it comes out of oven. Place on baking tray and bake for 10 minutes or until tortilla starts to brown and get crispy and toppings are soft and cooked through.

    4. Remove from oven and top with avocado if using, salt, pepper and any other favorite flavors. Cut into slices or roll up like a burrito. Enjoy!

  • Summer Roasted Red Salsa

    Tired of buying those not very good, expensive salsas in the jar? Homemade salsa really is as simple as it gets. Quarter your vegetables and throw them on the grill or in the oven until roasted (10-15 min). Toss everything in a food processor and blend away! Sooo much better than store bought, and much, much cheaper too! For some smokey flavor I like to add in a bit of chipotle pepper or smoked paprika. You can also add some fruit to brighten it up. Mango and pineapple are both great. Simply cut them up and roast with the veggies. Makes quite a bit and keeps in the fridge for about a week. Perfect summer snack!


    Summer Roasted Red Salsa

    Serves 8-10

    Prep time: 15 minutes Cook time: 20 minutes

    Ingredients:

    1/2 medium yellow onion, cut into quarters
    4 ripe roma tomatoes, halved
    1 jalapeno (or chipotle) pepper, halved (seeds removed if you like a mild salsa)
    3 cloves of garlic, peeled
    1 Tbsp brown sugar (or agave or maple syrup)
    1/2 tsp salt
    1 tsp apple cider vinegar (or white vinegar or lime juice)
    1/4 cup fresh cilantro, coarsely chopped


    1. Heat oven or grill to medium high heat (if oven, 425 degrees). Prepare all veggies and lay them on aluminum foil (on top of baking tray, if you're worried about juice dripping from tomatoes). Cook undisturbed for 10-15 minutes until veggies are starting to brown.

    2. Remove from heat and let cool for 2-3 minutes. Add all veggies and remaining ingredients, sugar through cilantro, to bowl of food processor and process until you reach ideal salsa consistency (some like it chunkier than others). Season to taste and chill for 20-30 minutes before serving. Enjoy!

  • Blueberry Breakfast Bread

    Today I share with you a brand new recipe I just whipped up on a whim. Sitting on our deck, dreaming about the fresh blueberries I had just picked up, and all of a sudden it hit me: blueberry bread! To be fair, this is somewhere between blueberry bread and blueberry cake, but it has just the right sweetness (with no refined sugar), the right crumb (see above), and is unbelievably moist (especially for gluten-free baked goods that sometimes suffer in that department). It is without a doubt one of the best vegan, gluten-free sweet treats I have made, and to top it off, so simple. It's a really basic recipe, so feel free to add more cinnamon, nuts, extra fruit, crumbs, etc, and know you can use ANY berry or fruit and it would be delicious.


    Blueberry Breakfast Bread

    9"x9" pan

    Prep time: 5-10 minutes Bake time: 20 min

    Ingredients:

    2 cups Bob's Red Mill Gluten-Free All Purpose Flour (or wheat flour)
    1 Tbsp baking powder
    1/2 tsp salt
    1 tsp cinnamon
    1 1/2 tsp vanilla extract
    1 cup non-dairy milk (I used almond)
    1/2 cup maple syrup
    1/3 cup oil (I used avocado, but any neutral oil or melted coconut would be ok)
    1.5 cups fresh blueberries


    1. Preheat oven to 400 degrees, and lightly oil square 9"x9" baking pan. Mix all dry ingredients in a mixing bowl. Add all wet ingredients and stir together just until most lumps disappear. Add blueberries and stir to fold in.

    2. Pour into baking pan and bake for 20 min (9"x9" pan) to 30-40 min (loaf pan) or until knife inserted into center comes out clean, and top is golden brown. Let cool before cutting, and enjoy!

  • Velvety Vegan Alfredo Sauce

    This creamy alfredo sauce is so rich and velvety you won’t believe it’s vegan. It’s a beautiful recipe to have under your belt for those weeknights when you just can’t think of something to make for dinner. It’s also ready in about 10 minutes, which is a big bonus. Pour this over your favorite pasta tossed with some steamed veggies and call it a meal!


    Creamy Vegan Alfredo Sauce

    Serves 2-4

    Prep time: 10 minutes Cook time: 10 minutes

    Ingredients:

    1/4 cup flour (gluten-free all purpose or wheat)
    1/4 cup olive oil
    3 cloves garlic, finely chopped
    1/2 cup non dairy milk
    3/4 cup-1 cup water, as needed
    1/2 tsp salt
    2 Tbsp nutritional yeast
    1 tsp lemon juice
    1 tsp soy sauce, tamari, or coconut aminos
    black pepper to taste


    1. In a small saucepan, heat flour on low heat, stirring with a wooden spoon for about 30 seconds until it smells toasty. Add oil and stir to combine into a thin paste. Add garlic and cook on low heat for 1-2 minutes, stirring constantly until it begins to bubble slightly.

    2. Keep on low heat and add non-dairy milk, stirring in slowly. It will thicken up. Begin to drizzle in water, whisking as you go until you have a thick, rich sauce consistency, adding more water as needed. Add remaining ingredients, salt through black pepper and stir well to combine. Keep on low heat, letting it bubble gently until serving time. It will be velvety and delicious.

    3. Pour over favorite pasta with mixed veggies, broccoli, or rice. Enjoy!

  • Sesame Drenched Asparagus

    This recipe is likely one of the simplest I've put together in quite a while. Only 6 or so ingredients, and it comes together in about 15 minutes. For all it's simplicity, it looks quite fancy, so you can easily fool your friends (and yourself) into believing it took a while to prepare. The generous helping of sesame adds many needed nutrients, including excellent amounts of copper, calcium, magnesium, iron, and zinc. This dish furthers your absorption of sesame's iron by adding a bit of lemon juice (vitamin C helps you aborb iron more easily). As asparagus is a seasonal vegetable, don't wait too long to make this, grab the next bunch of fresh asaragus you see and have at it. Enjoy!


    Sesame Drenched Asparagus

    Serves 4

    Prep time: 5 minutes Cook time: 10 minutes

    Ingredients:

    1 bunch of fresh asparagus
    1 lemon
    1/4 cup tahini
    1/2 tsp salt
    1/4 cup sesame seeds
    freshly ground black pepper, to taste


    1. Preheat oven to 450 degrees and place washed and dried asparagus spears on a baking sheet. Place in oven and bake for 10 minutes until bright green and tender. They may brown in some spots, this is good.

    2. While cooking asparagus, toast sesame seeds in a skillet on LOW heat (they burn easily). Stir them pretty continuously, in five to ten minutes they will start to smell toasty, and be browning slightly. Take them off heat and set them aside.

    3. When asparagus is done place on a wide plate and drizzle tahini and lemon juice over top. Toss them to coat. Sprinkle with salt and sesame seeds and toss again. Sprinkle with freshly ground black pepper and serve immediately.

  • Super Star Lentil Taco Salad

    Dreaming of warmer days and summer fresh vegetables, I made the next best thing and put together a simple and savory lentil taco salad. Fresh tortillas are topped with tomato seasoned lentils and perfectly grilled chili spiced veggies. Finish with sliced avocado or guacamole, some chopped cilantro or parsley and drizzle of hot sauce and you have yourself a lovely meal. This took me about 25 minutes to put together, including the homemade tortillas I made from scratch! (Which are soooo easy, if you'd like to know how please just email) Here is the recipe, very versatile, full of healthy plant protein and perfect for a quick weeknight meal.


    Star Lentil Taco Salad

    Serves 2-4

    Prep time: 10 minutes Cook time: 15 minutes

    Ingredients:

    1 1/2 cups green or brown lentils
    3 cups vegetable broth or water
    1 cup chopped tomatoes (canned or sun-dried are fine)
    1 1/2 tsp salt
    1/2 tsp turmeric
    1/2 tsp black pepper
    1 tsp chili powder (or to taste)
    2 Tbsp balsamic vinegar
    1 cup red onion, sliced
    1 cup mushrooms, sliced
    1 cup red pepper, sliced
    1 cup broccoli, cabbage, or brussels sprouts, sliced
    1/2 cup cilantro (or parsley), chopped
    1 tsp medium-high heat oil (avocado, canola, grape seed, coconut)
    1 avocado, sliced
    corn tortillas, 2 per person

    Other vegetables to use: carrots, potatoes, cauliflower, zucchini


    1. Combine lentils, broth or water, 1/2 tsp salt, tomatoes, turmeric, and black pepper in a medium pot and bring to a boil. Cover and reduce to a simmer, and let cook for 15 minutes until lentils are soft and liquid is absorbed

    2. While cooking lentils, heat oil in large skillet over medium high heat. Add chili powder to oil and stir. Add all veggies, onion through broccoli and saute until lightly browning and softening, about 5-10 minutes. Add cilantro, 1/2 tsp of salt (or more to taste) and 1 Tbsp of balsamic vinegar. Stir and remove from heat.

    3. Individually warm tortillas in a pan to soften and gently wrap them in a clean dish towel to keep warm.

    4. When lentils are done cooking, stir in 1 tablespoon of balsamic vinegar (or lemon juice), and add salt if needed. Place a heaping spoonful of them on plate, top with sauteed veggies and sliced avocado. Cut tortillas into triangles (like cutting a pie) and arrange around lentils and veggies.  Drizzle with hot sauce if desired and serve!

  • Peanut Buttery Sandwich Cookies

    If you are a peanut butter fan like me, you should definitely double this recipe and make an extra batch. If you’re not a peanut butter fan you should absolutely make these with almond, cashew, or sunflower seed butter instead. Really buttery and not-too-sweet, these are full of healthy fats and protein from the nuts, important omega 3s from the flax meal, and body soothing benefits from the coconut oil. They are 100% vegan, no eggs or dairy here, and gluten-free if you use gluten free flour and oats (which I did-but you don't have to). You can use any nut butter to make these, and add in other additions (like chocolate chips, nuts, seeds, etc) as you see fit. Very nice breakfast on the go or after school (or pre/post workout) snack.


    Peanut Buttery Sandwich Cookies

    Makes 7 Sandwiches or 14 cookies

    Prep: 10 minutes Cook: 12-15 minutes

    Ingredients:

    1/2 cup coconut oil
    1/3 cup creamy peanut butter + 1/2 cup for filling
    1/3 cup brown sugar
    2.5 Tbsp vanilla extract
    2 Tbsp flax meal
    1/4 cup water
    1/2 tsp salt
    1/2 tsp baking soda
    1/2 tsp cinnamon
    3 Tbsp rolled oats
    1 cup all purpose flour (gluten-free or wheat)


    1. Preheat oven to 350 degrees. Line baking sheet with parchment paper.

    2.  In a medium bowl combine coconut oil, 1/3 cup peanut butter, and brown sugar and cream together using a fork.

    3. Add vanilla extract, flax meal, and water and mix well to combine.

    4. Add salt, baking soda, cinnamon, oats, and flour and stir well to incorporate.

    5. Roll into golf ball sized balls and place on parchment paper. Gently flatten with the palm of your hand. Leave a few inches between each one.

    6. Bake for 12-15 minutes until turning golden and lightly crisped on bottoms.

    7. Remove from oven and let cool thoroughly, 10-15 minutes, before filling. Once cool, gently coat the bottom of one cookie with a tablespoon or so of peanut butter and spread with a butter knife. Attach second cookie and gently press to adhere. Enjoy!

  • Multi-grain Waffles 101

    There is something so simple, and versatile, and personalized about making waffles or pancakes. For many of you, it may seem like a complicated and messy process, reserved only for weekends or special occasions. But it needn't be, and here's why. The basic structure of making vegan, gluten-free waffles is actually very simple and they can even be made ahead of time, to a degree. You start with a good gluten-free flour blend, like Bob's Red Mill, to that you add pretty much ANY flour and/or nut or seed meal of your choice, some examples include; buckwheat flour, oat flour, corn flour, corn meal, almond meal, ground walnuts, ground pecans, ground sunflower seeds, and the list goes on. The key is sticking to a basic ratio (which I will give in a minute), mixing your very minimal dry ingredients, and then adding your wet ones. Once you have the basic mix down, you can add crushed nuts, seeds, or fruit if you desire.  The way to make it a head of time, is to have a batch of dry ingredients pre-mixed and kept on hand, that way you can just spoon the needed amount into a bowl, stir in oil and liquid and you're ready to go.  Contrary to public opinion (which douses them in sugary syrup and whipped cream), these are actually very nutritious. Filled with healthy whole grain flours, nuts, seeds, and fruit, these are like the smoothies of the hot breakfast world. They can be made into pancakes if you don't have a waffle maker, and are delicious that way as well. Give them a try!


    Multi-grain Waffles 101

    Vegan and Gluten-free

    Servings: 1

    2/3 cup Bob's Red Mill GF Flour Blend, (or whole wheat flour if not Gluten-free)
    1/3 cup buckwheat flour, oat flour, quinoa flour, corn meal, etc.
    1/4 cup almond meal, flax meal, hemp seeds, any ground nuts or seeds
    1/4 tsp salt
    1/4 tsp baking powder
    1 Tbsp oil
    1/2-1 cup non-dairy milk or water

    Additions: chopped fresh or frozen fruit; like berries, chopped apples, pears, dark chocolate chips, jam, coconut flakes, spices like cinnamon, nutmeg, or ginger.


    1. Whisk dry ingredients together in a large bowl, add oil and liquid (non-dairy milk or water) and stir well to combine. It will be a thick batter.

    2. Heat waffle iron or skillet and lightly oil. Cook batter in waffle iron on med-high heat, or proceed to make pancakes as you normally would, ladling out by the spoonful onto a seasoned skillet, flipping when bubbles appear, and cooking for 30 seconds on other side.

    3. Top waffle or pancakes with a small spoonful coconut oil (in place of butter, yum) or jam, or fresh fruit, or crushed nuts or seeds. Drizzle with a maple syrup if desired (grade B is best, as it contains the most amount of nutrients) and devour!

  • Crispy Spiced Cauliflower & Okra

    Okra, if you're not familiar with it, is a tasty little pod that is common in Middle Eastern, African, Indian, and Southern dishes. Pros: It has a unique, mild flavor, is very high in Vitamin C, fiber, and folate, and can be cooked a myriad of ways. Cons: it is sometimes hard to find in stores, and the pods contain a somewhat slimy substance, a mucilage, that can either be used to thicken a stew or gumbo, or minimized by roasting in the oven as we do here. Okra can be found in many local international grocery stores, including Indian, Asian, African, and Middle Eastern, and may be available at stores like Whole Foods or Trader Joe's. Our local (and preferred) source in Seattle is Lenny's Produce in Greenwood, which is a great little place for many unique fruit and vegetable finds at great prices. If you can't find okra or aren't a fan, make this with just cauliflower or cauliflower and mushrooms instead! Wonderful with a side of basmati rice, this is a fast and very healthy dish that can be prepared easily on a weeknight. The spices are quite fragrant in this, and not only satisfy our taste buds, but also offer us many medicinal benefits. Spice liberally!


    Crispy Cauliflower and Okra

    Serves 2-4

    Prep time: 10-15 minutes Cook time: 20 minutes

    1 head cauliflower, cut into florets
    3 cups okra, cut into one inch pieces
    1 tsp salt (or more to taste)
    1 Tbsp whole cumin seeds
    1 tsp ground turmeric
    1/2 tsp cayenne pepper
    1 Tbsp brown mustard seeds
    1 Tbsp high heat oil (avocado, coconut, canola, grape seed)
    1 Tbsp rice flour (or potato starch)
    2 Tbsp fresh cilantro, chopped
    2 tsp fresh lemon juice


    1. Preheat oven to 450 degrees and place tablespoon of oil on metal baking tray.

    2. Chop okra into one inch pieces, discarding top caps, and pointy bottoms. Chop cauliflower into uniform florets. Place both on baking sheet and use your hands to toss in oil. Sprinkle with rice flour, all spices, and salt and toss to coat again.

    3. Place in oven and bake for 10 minutes, toss well for even browning, and bake for an additional 10 minutes until cauliflower and okra are both browned and crispy. Sprinkle with freshly chopped cilantro and a squeeze of lemon juice just before serving. Enjoy with a side of basmati rice, a nice tamarind chutney, a simple dal, or a la carte!

  • Juniper Rosemary Golden Gravy

    To all of our cooking class participants; past, present, and future, for the holidays this year, Nick and I are gifting you his secret Juniper Rosemary gravy recipe. If you're unsure what you might do with such a gift, let me tell you:

    1. Pour it over everything; mashed, roasted, sauteed potatoes, steamed broccoli, rice and beans, shepherd's pie or any pot pie, tofu cutlets, veggie burger patties, quinoa, well, you get the idea.

    2. Make extra, because it's that good!

    This is a simple and versatile vegan gravy recipe that can be played up, down, or in any direction depending on the herbs and spices you use. A great book to get your creative juices flowing in the kitchen, (and another great gift!) is The Flavor Bible, which is a compendium of flavor pairings, and resource for what ingredients go well together. We use it often when coming up with new taste combinations, like this gravy, here at the Kitchen. For those of you who were at our most recent cooking class on Whidbey Island, (pics, here!), you got to taste a variation of this special gravy first hand. It's golden hue and warming spices are perfect for this time of year, and really breathe something special into earthy, home style dishes like the Shepherd's "Pielettes" we prepared in class. More classes teaching more plant-based recipes, every month! Sign up here. Happy holidays and enjoy!


    Juniper Rosemary Golden Gravy

    Serve 4-6 Prep time: 10 min Cook time: 5-10 min

    1/4 cup flour (Bob's Red Mill Gluten-free blend, or wheat)
    1/4 cup nutritional yeast
    1/4 cup olive oil
    2 1/4 cups water
    1/2 tsp sea salt
    1 tsp crushed rosemary
    1/2 tsp crushed juniper berries
    1/2 tsp turmeric powder
    1/2 tsp black pepper



    1. In a small saucepan, gently heat flour and nutritional yeast over low heat, 1-2 minutes until smelling slightly toasty.

    2. Add oil and whisk together, forming a roux. Let cook for 1 minute, stirring so it doesn't burn.

    3. Add water and whisk in well. Add salt, rosemary, turmeric, juniper berries, and black pepper. Let simmer and thicken for 3-4 minutes over very low heat, stirring occasionally. It will be thick, creamy, and very satisfying.

    4. Serve over potatoes, steamed veggies, pot pies, or brown rice.

  • Creamy Tomato Thyme Soup

    Looking for the easiest go-to soup for this winter? Look no further than this bowl of creamy Tomato Thyme. Made with minimal ingredients, anyone can whip this up in no time. Serve with a piece of crusty bread, top with some sliced avocado, or a side of vegan grilled cheese and you'll be in warm creamy tomato infused heaven. Perfect for these cold snowy days everyone seems to be having.


    Creamy Tomato Thyme Soup

    Serves: 4 Prep time: 10 min Cook time: 15 min

    1 28oz can of tomatoes, dices, crushed, or pureed
    1/2 cup coconut milk
    1 medium onion, diced
    3 cloves garlic, chopped
    1/2 tsp salt (or leave out if canned tomatoes are salted)
    1/2 tsp black pepper
    1 tsp fresh or dried thyme
    1 cup water
    1 tsp olive oil


    1. In a medium pot heat olive oil on medium low heat, add chopped onion and garlic and saute lightly for 2-3 minutes.

    2. Add tomatoes, and all remaining ingredients. Simmer on medium heat, covered, for 10 minutes until heated through and fragrant.

    3. Serve as is (chunky) or blend to desired creaminess (recommended), using either an immersion blender, or by transferring to a blender and pureeing in batches. If using traditional blender, be sure to let it cool first.

  • 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.

  • Homestyle Lentil Walnut Bolognese

    This sauce is a universal crowd pleaser, with few ingredients (and easy to find ones at that),  you simply set it on the stove and let it simmer away until serving. Earthy and hearty this is a go-to sauce for spaghetti, as a filling for vegan lasagna, or spooned over steamed veggies. The walnuts give a significant boost of healthy fats, oils and protein, while lending a “meatiness” and flavor that is unsurpassed. This recipe makes quite a large batch, so feel free to half it or freeze some for a later date.


    Vegan Lentil Walnut Bolognese

    Serves 8-10 Prep Time: 10 minutes Cook time: 35-45 minutes

    1 cup yellow onion, chopped
    3 cloves garlic, chopped
    1 can of diced tomatoes, 28oz
    1 can of tomato paste, 6 oz
    3 cups water
    1 1/2 cups green lentils
    1 1/2 tsp brown sugar (optional)
    1 cup crushed walnuts
    2 Tbsp oregano (fresh or dried)
    1 Tbsp medium-high heat oil (canola, avocado, grape seed, etc)
    1 tsp salt
    black pepper to taste


    1. Heat the oil in a very deep skillet, or medium pot on medium heat. Add the onion and garlic and cook for 2-3 minutes, stirring often.

    2. Add the diced tomatoes, tomato paste, water, lentils, and brown sugar and stir well. Let simmer, covered, for 30-40 minutes, until lentils are tender but still hold their shape.

    3. Add crushed walnuts, salt, pepper, and oregano and stir well. Serve over pasta of choice, roasted spaghetti squash, or use as a sauce filling in your next veggie lasagna.

  • Three Bean Chili over Skillet Corn Cakes

    It is officially fall here in Seattle, the clouds have come in, and naturally chili is the first thing we will cook.  After our "Bring on the Beans" cooking class this past weekend, we are still in a bean frenzy. I made about 10 cups too many beans while preparing for class, and while I froze some, there were still too many begging to be eaten. So here it is, a brand new Fire and Earth Kitchen creation. The skillet corn cakes this chili sits atop, are absolutely delicious, but not at all necessary in order to enjoy this colorful masterpiece. If you're short on time, serve it a la carte, or with some bread or tortilla chips. Perfect food to warm a rainy day. As always, 100% vegan, gluten-free, and soy-free. Enjoy!


    Three Bean Chili and Skillet Corn Cakes

    Serves 4-6 Prep time: 15 minutes Cook time: 25-30 minutes

    Ingredients:

    The Chili:
    1 can kidney beans, drained and rinsed
    1 can black beans, drained and rinsed
    1 can chickpeas, drained and rinsed
    1 onion, chopped
    1/4 lb mushrooms, chopped
    1/2 cup celery, chopped
    1 carrot, chopped
    1 cup sweet potato, cubed
    1 cup corn kernels, fresh or frozen
    1 cup broccoli florets
    1 Tbsp high heat oil (avocado, canola, peanut, etc)
    1 Tbsp chili powder
    1 tsp salt (or to taste)
    1 Tbsp maple syrup (optional)
    1 Tbsp turmeric
    1 Tbsp paprika
    1/2 cup nutritional yeast (optional)
    1 tsp "Liquid Smoke" (optional-for smokey flavor)
    1 large 28 oz can of chopped tomatoes (or 3-4 cups fresh tomatoes)

    The Corn Cakes:
    1 cup masa harina (corn flour with lime)
    1 cup Bob's Red Mill Gluten-Free All Purpose Flour
    1/2 cup polenta (coarse cornmeal)
    1 tsp salt
    1/2 tsp baking powder
    2 Tbsp maple syrup
    2 Tbsp oil
    1-1 1/2 cups water


    1. Start the chili in a large pot or deep skillet. Heat the oil to medium heat, add the chopped onion, celery, carrot and mushrooms and saute for 3-4 minutes. Add the sweet potato, corn, and broccoli. Add the kidney and black beans. Process the drained chickpeas in a food processor (or mash by hand in a bowl) until they resemble crumbs. Add to pot as well.

    2. Add all spices, maple syrup, salt, Liquid Smoke, nutritional yeast and tomatoes. Add water if necessary. Bring to a gentle simmer and let cook undisturbed for 20 minutes until sweet potatoes are cooked through and nice chili consistency has been reached.

    3. In a medium bowl, whisk together all dry ingredients for corn cakes, masa harina though baking powder. Add wet ingredients, maple syrup through water. Stir well and heat skillet to medium high heat. Add 1 Tbsp of oil and spoon batter onto pan, tilting pan to spread into a circle. When browning on bottom and bubbling on top, flip over and cook 30-45 more seconds. Repeat.

    4. Serve chili atop corn cakes, with a dallop of vegan sour cream if you like.

  • Black Bean Onion Pilaf

    Simple, hearty fall lunch for you today. Full of tasty immunity boosting alliums (red onion, garlic, and chives) this dish will give you an energy boost and help prevent those persistent colds that start appearing this time of year. It makes quite a bit of food, so set some aside for dinner and save yourself some cooking later. Get creative with what veggies you use, whatever you have on hand will work. The power of simple fresh ingredients and a few spices....Keep it easy, guys!


    Black Bean Onion Pilaf

    Serves 2-4 Prep time: 10 minutes Cook time: 25-30 minutes

    1 medium red onion, chopped (reserve 2 tbsp, finely chopped, for topping)
    2 garlic cloves, chopped
    1 carrot, thinly sliced
    4-5 crimini (or button) mushrooms, sliced
    1/4 cup bell pepper, chopped (optional)
    2 cups vegetable broth or water
    1 cup brown rice (jasmine, long grain, short grain, basmati)

    1 cup greens, chopped (swiss chard, kale, collard greens, or spinach)
    1/2 cup green onions or chives, chopped
    11/2 cups black beans, cooked (1 can is ok, rinse and drain well)

    1/2 tsp salt
    1/2 tsp chili powder
    1/4 cup nutritional yeast (optional, but tasty)
    1/2 tsp fresh lemon juice
    1 Tbsp medium-high heat oil of choice 


    1. In a deep skillet, add tablespoon of oil and saute onion, garlic, mushrooms, pepper, and carrot for 2-3 minutes. Add rice and stir 30 seconds until glossy. Add vegetable broth or water, bring to a gentle boil, reduce heat to low and simmer 20-30 minutes until liquid is absorbed and rice is cooked.

    2. Add chives and greens to pan, along with black beans, salt, chili powder, nutritional yeast, and lemon juice. Stir well and cover for 1 min to let beans and greens heat through. Plate and top with finely chopped red onion. Enjoy!

  • Blackberry Maple Syrup

    Easiest way to fancy up your breakfast or brunch without any fuss? Gently heat 1/2 cup of maple syrup with 1/2 cup fresh blackberries  (or any berries, for that matter) for 10 minutes on very low heat, until berries soften and it comes to a gentle simmer. After 10 minutes turn off heat and strain syrup through a fine mesh strainer catching the seeds and berry pulp. Pour syrup into a glass jar and use immediately or store in fridge. Fabulous over pancakes, waffles, or vegan french toast! Enjoy.

  • Ketchup Baked Home Fries

    What's better than a ketchup draped pile of steaming potatoes in the morning? Ever consider coating them in ketchup before you cooked them? I did, and this is what we got! With a little garlic and spices tossed in these came out crispy, savory, and delicious. Potatoes are full of potassium, and are a great staple to keep in the pantry. Experiment with different potato varieties, red skinned, blue potatoes, or the darling fingerlings. These will make a lovely addition to your next brunch!


    Ketchup Baked Home Fries

    Serves 2-4 Prep time: 10 min Cook time: 20-25 min

    5-6 medium yukon gold potatoes, cubed (no need to peel)
    2 cloves garlic, finely chopped (optional)
    1-2 Tbsp neutral oil (avocado, grape seed, canola)
    1/4 cup potato starch (or corn starch)
    1/8 cup ketchup
    1 tsp paprika
    1 tsp salt
    1 tsp black pepper
    1-2 Tbsp freshly chopped parsley (optional)


    1. Preheat oven to 425 degrees, lightly oil baking sheet and set aside.

    2. Cut potatoes into roughly 1 inch cubes and place on baking sheet. Cover with remaining ingredients and use your hands to toss to coat.

    3. Spread into an even layer on baking sheet and bake for 15 minutes. Remove from oven, flip potatoes and bake for another 5-10 minutes.

    4. Serve sprinkled with fresh parsley if desired and ketchup drizzled on top. Enjoy!


  • Black Bean and Orange Breakfast Tacos

    These tasty little black bean and orange breakfast tacos are protein packed, filled with veggies, and super fresh tasting from a hint of freshly squeezed orange juice. If you make the bean filling ahead of time and pre-slice your tomatoes, you will cut preparation time down to under five minutes! The filling is a combination of sweet onions, crimini mushrooms, fresh corn,  black beans, and freshly squeezed valencia orange juice. Set in a toasty corn tortilla and topped with fresh arugula and chopped tomatoes these are heavenly. Play with the filling and topping ingredients once you have the structure down. Avocado would be great, as would chopped red pepper. These would make for a lovely brunch as well!


    Black Bean and Orange Breakfast Tacos

    Makes: 4 Preparation time: 5-10 minutes

    1/2 cup black beans
    1/2 cup onion, thinly sliced
    1/2 cup chopped mushrooms
    1/2 cup fresh corn kernels (or frozen)
    2 Tbsp orange juice (freshly squeezed if possible)
    1/4 tsp sea salt
    1/4 tsp chili pepper
    1/4 tsp paprika
    1/8 cup nutritional yeast
    freshly ground black pepper
    1 package corn tortillas
    1 ripe tomato, diced
    1/2 cup fresh baby arugula (or lettuce)
    1 avocado, thinly sliced (optional)


    1. In a skillet with a bit of oil, saute onions, mushrooms, fresh corn, and black beans for 4-5 minutes until onion is soft. Add nutritional yeast, salt, pepper, chili pepper, paprika, and orange juice and mash with a potato masher. Set filling aside in a small bowl.

    2. Wipe out skillet, add 1 tsp of oil and heat corn tortillas on each side.

    3. Fill each tortilla with a bit of greens and bean filling. Top with tomatoes and avocado if using. Enjoy!


  • 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!

  • Garlic Broccoli with Coco-Peanut Sauce

    This simple sauce of peanuts and coconut milk is draped over tender garlic broccoli creating a perfect union of savory flavors. It's one of those dishes that comes together so quickly, you may feel unsure you included all the ingredients. But worry not, it really is that easy. Perfect by itself over a bowl of verdant broccoli, or add a bowl of steamy brown rice, or toss it with a mound of chewy rice noodles for a filling meal. Add in more sauteed veggies to up the ante, thinly sliced mushrooms, onions, peas, asparagus, you name it. Give it a try, really tasty and satisfying!


    Garlic Broccoli with Coco-Peanut Sauce

    3 heads broccoli, chopped into florets and small stems

    2-3 cloves garlic, chopped

    1 Tbsp olive oil

    Coco-Peanut Sauce

    1 cup canned coconut milk

    2.5 Tbsp creamy peanut butter

    1/2 tsp sea salt

    1 tsp brown sugar

    1 tsp rice vinegar

    1/2 tsp turmeric

    1 pinch cayenne pepper


    1. In a skillet saute garlic in olive oil on medium-low heat for 30 seconds until fragrant. Add broccoli and turn heat to med-high. Saute for 3-5 minutes until broccoli is bright green and browning in some spots.

    2. Prepare your sauce. To a small saucepan, add all sauce ingredients. Whisk together over medium low heat until combined, thick, and bubbly.

    3. Spoon generously over broccoli; and rice if desired. If serving with rice noodles, toss to combine.

    Enjoy!