I’ve always been a big fan of Mediterranean food. It’s full of fresh flavors and virtually everything I love most. Of course, it’s traditionally saturated in olive oil – which I refrain from using. I prefer oil-free for my own digestive health, but you can always modify these recipes to include it if you wish….
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Vegan Thai Tofu Daikon Noodle Bowls
Finally getting around to sharing my favorite recipe to date – Daikon Noodle Bowls! Virtually raw, making a couple of adjustments if you want to make these fully raw. You can never go wrong with crisp veggies in abundance. This is the perfect meal that won’t weigh you down. It’s easy to tweak to fit…
Jicama Salad + Creamy Citrus Dressing (11-Ingredients!)
Keeping it light and refreshing with this jicama salad. Super simple to make with only 11 ingredients and delicious paired with roasted salsa. You can also eat this on tacos or burrito bowls! I’ve also included a creamy oil-free citrus tahini dressing to drizzle on top. Which can of course be used on other salads…
Vegan Tofu Chik’n Noodle Soup (10-Ingredients!)
Coming off of a week of being sick, soup was the only thing that made it better. I’m forever thankful to my friend, Ann @plantcrush, for making and delivering me vegan chicken noodle soup. After I felt better I really wanted to make my own version and this tofu chik’n noodle soup is what I…
Going Plant-Based Veestro #YesWeCan Challenge
2018 is upon us and my goal for YOU is to eat more plants. That’s it! Take the Veestro #YesWeCan challenge to incorporate more plant-based meals into your lifestyle. Even going meatless for Monday’s makes a huge difference. For the environment and your overall health. To get this year started in the best way possible,…
Gluten-Free Chocolate Protein Pancakes + Almond Vanilla Probiotic “Frosting”
Kicking off the New Year with some of the greatest protein pancakes ever! I’ve teamed up with Orgain to share this sponsored recipe. It’s also the perfect opportunity to talk about my view on New Year’s resolutions and how I’m redefining them to fit my lifestyle. I’m a firm believer in fresh starts and clean…
Healthy Power Grain BLT Salad To-Go!
Making meals to-go has been a passion project of mine this year. I know mason jar meals aren’t a new concept, however they are incredibly useful to have around for those busy days. In the past I’ve shared a post on 5 No-Cook Mason Jar Meals. As well as Chia Pudding Parfaits & DIY Pudding…
Creamy Roasted Garlic & Spinach Pasta Stuffed Delicata Squash Boats
Winter is finally here in Texas, so bring on the squash! Lately I’ve been a bit obsessed with delicate squash. So much so that I took it upon myself to feature them in an extra special recipe today. This month officially marks two years collaborating with Kroger co. Using my favorite products by Simple Truth…
Veestro Plant-Based Holiday Dinners Delivered
Veestro is absolutely nailing it with the holiday meals! You might have heard me talking about Veestro way back when. About two plus years ago was when I reviewed their products. If you have no idea what I’m talking about – Veestro is a plant-based food delivery service that makes some insanely delicious meals! I’m…
Vegan Thanksgiving Style Poutine (Using Leftovers!)
In true tradition, I’m sharing another holiday recipe that’s late. I was inspired to make a Thanksgiving style poutine with all my leftovers from the previous day. I actually made this for the first time right after I cooked a dinner of Trader Joe’s sweet potato fries and cauliflower stuffing. As mentioned in my last…
Spooky Black Ramen Noodle Bowls
It’s officially Halloween season and that means spooky recipes galore! I’m not big on themed foods, so I did a play on colors instead. That’s about as festive as it gets for me. These black ramen noodle bowls are packed full of veggies! As well as a spicy Cajun-style tofu I’m currently obsessing over. The…
Oil-Free Thai Salad + Peanut Sauce Dressing
Flash back to earlier this year, I visited Portland and ate all the vegan foods. Including this Thai salad at a popular vegan restaurant. Well, it wasn’t this exact salad. But I was so inspired by the simple combination of ingredients I had to recreate a copycat version of it to share. If you’re ever…
Cheddar Broccoli Scalloped Potato Casserole
On the cusp of summer and all I can think about is this cheesy potato casserole. Please tell me I’m not the only person that craves hot food during the warmer months. It’s hard to explain, but I’m basically a weirdo. One that wants to bake when it’s 100+ degrees outside or drink an iced…
One Pot Spaghetti & Vegan “Meatballs”
In an effort to help those of you with busy schedules, it’s been highly requested I share more one-pot meals. Ones that can be made in less than 30 minutes and require only a handful of simple ingredients. In the past I shared a one-pot creamy mushroom alfredo pasta. It was a huge hit! So…
Shaved Brussels Sprouts Salad + Oil-Free Dressing
Once upon a time, I use to hate salads. Now you can catch me eating them on a regular basis. While romaine hearts are my go-to option, when I’m feeling a little fancier and I can find them – thinly sliced brussels sprouts are life changing. Especially if you like having that crisp texture. It holds…
GF Vegan Potato Pancakes (Oil-Free)
You may not know this, but I’m actually part German. My mother was born and raised in Fulda, Germany. Obviously I did not ever experience that culture. I’ve lived in Texas the vast majority of my life, up until this point. With the bulk of my roots being European-based, I have a very large space…
Rainbow Zoodle Spring Rolls + Almond Butter Dipping Sauce
It only took me a year and some change to shoot this recipe correctly, in all of it’s glory. I’ve been making rainbow spring rolls since way back when. Some, not so great looking – but my technique has greatly improved over the years. I always tweak the sauce as well. You can actually look…
The Friendly Vegan Cookbook | Garlicky Ginger Tofu
Today I have an exciting cookbook to share with all of you! The lovely Toni Okamoto and Michelle Cehn have collaborated to create a delicious vegan recipe cookbook. Full of beautiful plant-based, vegan recipes that are easy to make and affordable! From breakfast to dinner and snacks in-between, you will find 13 recipes with an average…
One Pan Lemon Pepper Cauliflower Steaks
Now that it’s officially cold here, cranking up the oven on a daily basis is totally justified. With that and the demand for more quick and easy dinner ideas I thought this would be the perfect time to share this one pan cauliflower “steak” recipe. Complete with roasted carrots, small red and yellow potatoes, onions…
Rosemary White Bean & Potato Soup
I’m feeling the fall vibes this week. Despite the weather being way too hot, I’m focusing on the bigger picture – knowing cooler days are coming soon. So even though it might not be cool enough for soup, I know it’s much colder everywhere else and I can’t deny you all of this recipe. Topped…
Shepard’s Pie Stuffed Acorn Squash
Beyond excited to finally share this recipe with all of you! If you don’t follow me on Instagram, you might not know that this was actually what I made for the Kroger Blogger Banquet on October 13. You can read all about that trip and learn even more about the company here. I truly had…
Halloween Jack-O-Lentil Burgers
This Halloween weekend I’m having a Harry Potter movie marathon and hanging out with my friend Ann from PlantCrush. We haven’t hung out in such a long time, I’m really looking forward to cooking together and catching up! You can expect to see lots of updates on my Snapchat and InstaStories. Do you remember our…
Cajun Rice Stuffed Bell Peppers + Hot Sauce Aioli
When you want to throw together a dinner in a decent amount of time – this is your recipe. As I mention with all, it’s totally customizable and easily adaptable if you so choose to use something other than peppers for stuffing. Maybe you’re not a fan, you could take this concept and apply it…
Gluten-Free Kale Pesto Lasagna Roll-Ups
It’s September! Which means it’s officially Fall and I can start sharing more comfort-inducing recipes. Lasagna is definitely one of those meals, where you feel the love with each layer. But to keep it interesting, we’re rolling these gluten-free noodles up and adding four different components. Starting with a base of almond ricotta, topped with my…
