1. Maple Roasted Brussel Sprouts

These were ahhmazing! Here’s another simple recipe for post-apple picking. This is a vegan dish that can be eaten as a side or a snack. It’s sweet and savory mix brings out the flavor or warm caramelized vegetables and baked down apples. Enjoy on a cool autumn night like this one:)

Ingredients: 
1 lb Brussel sprouts, washed and halved
1 medium sweet onion, sliced
1 large apple, peeled and cubed
1 tbsp olive oil 
2 tbsp maple syrup 
1/2 tsp sea salt
1 tsp black pepper
1 tsp caraway seeds 

Preheat oven to 400 degrees and coat the Brussel sprouts, apple and onion with the liquid ingredients and spices. Spread evenly on pan and roast for 25-30 minutes, turning a few times. Enjoy!)

    Maple Roasted Brussel Sprouts

    These were ahhmazing! Here’s another simple recipe for post-apple picking. This is a vegan dish that can be eaten as a side or a snack. It’s sweet and savory mix brings out the flavor or warm caramelized vegetables and baked down apples. Enjoy on a cool autumn night like this one:)

    Ingredients:
    1 lb Brussel sprouts, washed and halved
    1 medium sweet onion, sliced
    1 large apple, peeled and cubed
    1 tbsp olive oil
    2 tbsp maple syrup
    1/2 tsp sea salt
    1 tsp black pepper
    1 tsp caraway seeds

    Preheat oven to 400 degrees and coat the Brussel sprouts, apple and onion with the liquid ingredients and spices. Spread evenly on pan and roast for 25-30 minutes, turning a few times. Enjoy!)

  2. Vegan pumpkin apple bread pudding

    After a weekend of apple picking, it was time to master vegan baking with apples. This one is great because of the subtle spice paired with apple and mild pumpkin. The apple glaze sauce makes it! You’ve gotta try this for yourself.


    Ingredients

    1 loaf Vegan bread of choice (I used Ener-G tapioca loaf)
    2 apples, peeled and sliced very very thin
    1 1/2 cup soymilk (or other non-dairy milk), vanilla or plain
    1 cup puréed pumpkin
    1/4 cup maple syrup
    1/4 cup dark brown sugar
    2 1/2 tsp. corn starch plus 1/2 tsp. baking powder
    2 teaspoons vanilla extract
    1 1/2 teaspoon cinnamon
    1/2 teaspoon ginger powder
    1/2 teaspoon nutmeg
    1/4 teaspoon allspice
    1/8 teaspoon ground cloves
    1/4 teaspoon salt (optional)
    Sauce

    1/2 cup apple cider or juice
    1/4 cup maple syrup
    1 apple, peeled, and chopped
    1 teaspoon cornstarch mixed with 1 tablespoon apple juice
    Optional: 1 1/2 tablespoons to 1/4 cup brandy, rum, or bourbon (add to taste)
    1/4 cup crushed walnuts
    Instructions

    Cut or tear the bread into bite-sized pieces. If the bread seems moist or dense, spread it out on a cookie sheet and toast it for a few minutes in the oven.
    Put the non-dairy milk into the blender along with the pumpkin, maple syrup, sugar, Corn starch, vanilla, spices, and salt. Blend until smooth. Pour it over the bread slices, using a silicone spatula to get out every drop. Stir well to completely coat the bread. Set aside to soak for a few minutes while you ready the pan and preheat the oven.
    Preheat oven to 350F. Line an 8×8-inch baking dish with parchment paper or oil lightly. Pour 1/2 of the bread pudding into the pan in an even layer. Add the apple slices on top evenly and neatly, then add the other half of the bread pudding on top. Bake for about 45 minutes or until top is set and beginning to brown. Remove from oven and allow to cool for at least 15 minutes.
    While the pudding is cooling make the sauce. Place the apples, maple syrup and apple cider in a food processor and blend until it’s as smooth of a liquid as you can get. Pour the mixture in a small saucepan over medium heat, and bring to a simmer, stirring often, until reduced to about half. Carefully add the cornstarch mixture, bring to a boil, and cook for another couple of minutes, stirring constantly, until mixture is no longer cloudy and thickens slightly. Remove from heat (optional: add the brandy or other spirits a little at a time) to taste. Stir in the nuts. Poke a few holes in the top of the bread pudding with a toothpick, and pour the sauce over the top, distributing nuts evenly. Cut into squares and serve warm.

  3. Vegan queso dip

This is great to eat with any kind of chips, pretzels or vegetables. It’s even good spread upon toast! Enjoy! 

Ingredients:
1 cup raw cashews
1 cup peeled and chopped carrots
1 finely chopped sweet onion
1 clove of garlic
3 tablespoons nutritional yeast
2 tablespoons fresh lemon juice
1 large clove garlic
1 1⁄4 teaspoons fine-grain sea salt
3⁄4 teaspoon chili powder
1⁄2 teaspoon onion powder
1⁄4 to 1⁄2 teaspoon cayenne
pepper, to taste 
1 cup organic tomato purée 
1 to 2 green onions, finely sliced, for serving (optional)

Soak the cashews in water for at least 12 hours. Steam the carrots and sauté the onion and garlic. Then drain and add in a good processor. Then add in the other ingredients and blend for a smoother consistency. It will take a while and you’ll need to turn it off halfway through to avoid overheating. Garnish with sliced green onion, if desired. Store the dip in an airtight container in the fridge for 3 to 5 days.

    Vegan queso dip

    This is great to eat with any kind of chips, pretzels or vegetables. It’s even good spread upon toast! Enjoy!

    Ingredients:
    1 cup raw cashews
    1 cup peeled and chopped carrots
    1 finely chopped sweet onion
    1 clove of garlic
    3 tablespoons nutritional yeast
    2 tablespoons fresh lemon juice
    1 large clove garlic
    1 1⁄4 teaspoons fine-grain sea salt
    3⁄4 teaspoon chili powder
    1⁄2 teaspoon onion powder
    1⁄4 to 1⁄2 teaspoon cayenne
    pepper, to taste
    1 cup organic tomato purée
    1 to 2 green onions, finely sliced, for serving (optional)

    Soak the cashews in water for at least 12 hours. Steam the carrots and sauté the onion and garlic. Then drain and add in a good processor. Then add in the other ingredients and blend for a smoother consistency. It will take a while and you’ll need to turn it off halfway through to avoid overheating. Garnish with sliced green onion, if desired. Store the dip in an airtight container in the fridge for 3 to 5 days.

  4. Vegan mocha cupcakes 

These are awesome for anytime but especially if you’re having a breakfast get together, alongside coffee. And of course, they’re vegan! 

Cupcakes:
1 cup whole wheat flour
2 tsp baking powder
A pinch of salt 
1/2 cup organic turbinado sugar
1/4 cup organic vegan butter spread (I use Earth Balance brand)
1/4 cup non-dairy milk (I use organic unsweetened Westsoy soymilk) 
1/2 cup strongly brewed coffee
1 1/2 tbsp cocoa powder
1 tsp coffee grounds 
1 tsp vanilla
1/2 tsp apple cider vinegar

Glaze:
3 tbsp organic vegan butter spread (I use Earth Balance brand)
1/3 cup organic powdered sugar
1 tsp vanilla extract
1 tsp coffee grounds 
Extra organic powdered sugar on the top

Mix dry ingredients and then add the wet ingredients as you blend with a hand mixer until it’s a smooth batter

Preheat oven to 365 degrees and bake for 10-12 minutes or until firm. Meanwhile, melt the butter for the glaze and mix it with the other ingredients with a hand blender. Refrigerate the glaze mixture until the muffins are cooked. Top with the glaze, powdered sugar and enjoy!:)

    Vegan mocha cupcakes

    These are awesome for anytime but especially if you’re having a breakfast get together, alongside coffee. And of course, they’re vegan!

    Cupcakes:
    1 cup whole wheat flour
    2 tsp baking powder
    A pinch of salt
    1/2 cup organic turbinado sugar
    1/4 cup organic vegan butter spread (I use Earth Balance brand)
    1/4 cup non-dairy milk (I use organic unsweetened Westsoy soymilk)
    1/2 cup strongly brewed coffee
    1 1/2 tbsp cocoa powder
    1 tsp coffee grounds
    1 tsp vanilla
    1/2 tsp apple cider vinegar

    Glaze:
    3 tbsp organic vegan butter spread (I use Earth Balance brand)
    1/3 cup organic powdered sugar
    1 tsp vanilla extract
    1 tsp coffee grounds
    Extra organic powdered sugar on the top

    Mix dry ingredients and then add the wet ingredients as you blend with a hand mixer until it’s a smooth batter

    Preheat oven to 365 degrees and bake for 10-12 minutes or until firm. Meanwhile, melt the butter for the glaze and mix it with the other ingredients with a hand blender. Refrigerate the glaze mixture until the muffins are cooked. Top with the glaze, powdered sugar and enjoy!:)

  5. Vegan Butternut Squash and Tahini Dip

This is an awesome dip for entertainment or just to snack on. There’s nothing that excited me more than using seasonal vegetables, and making sweet butternut squash and pumpkin seeds into a savory dish.



1 head of garlic
3 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
One 1 1/2-pound butternut squash, peeled and cut into 1 1/2-inch pieces
Kosher salt
Freshly ground black pepper
2 tablespoons pumpkin seeds
1/4 cup tahini paste
3 tablespoons fresh lemon juice
Pinch of cayenne pepper
Warm roasted vegetables, such as beets and parsnips, for serving



Preheat the oven to 425°. Cut 1 inch off the top of the garlic head and place the head on a piece of foil; drizzle with 1 tablespoon of the olive oil and wrap it tightly. On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Set the garlic on the oven rack. Roast the squash for 35 to 40 minutes, turning occasionally, until tender and golden brown. Roast the garlic for about 1 hour, until completely soft. Let cool.
Meanwhile, in a small nonstick skillet, heat the remaining 1 teaspoon of olive oil. Add the pumpkin seeds and cook, stirring, until lightly golden and starting to pop, 3 minutes. Transfer the seeds to a paper towel-lined plate and season with salt.
Scrape the roasted squash into a food processor. Squeeze the garlic cloves from their skins into the processor. Add the tahini, lemon juice and cayenne pepper. Puree until smooth, adding a little water if the dip is too thick. Season with salt and pepper. Transfer the dip to a serving bowl and drizzle with olive oil. Top with the toasted pumpkin seeds and serve with the roasted vegetables.
The dip can be covered and refrigerated overnight. Bring to room temperature before serving.

    Vegan Butternut Squash and Tahini Dip

    This is an awesome dip for entertainment or just to snack on. There’s nothing that excited me more than using seasonal vegetables, and making sweet butternut squash and pumpkin seeds into a savory dish.

    1 head of garlic
    3 tablespoons plus 1 teaspoon extra-virgin olive oil, plus more for drizzling
    One 1 1/2-pound butternut squash, peeled and cut into 1 1/2-inch pieces
    Kosher salt
    Freshly ground black pepper
    2 tablespoons pumpkin seeds
    1/4 cup tahini paste
    3 tablespoons fresh lemon juice
    Pinch of cayenne pepper
    Warm roasted vegetables, such as beets and parsnips, for serving

    Preheat the oven to 425°. Cut 1 inch off the top of the garlic head and place the head on a piece of foil; drizzle with 1 tablespoon of the olive oil and wrap it tightly. On a large baking sheet, toss the squash with 2 tablespoons of the olive oil and season with salt and pepper. Set the garlic on the oven rack. Roast the squash for 35 to 40 minutes, turning occasionally, until tender and golden brown. Roast the garlic for about 1 hour, until completely soft. Let cool.
    Meanwhile, in a small nonstick skillet, heat the remaining 1 teaspoon of olive oil. Add the pumpkin seeds and cook, stirring, until lightly golden and starting to pop, 3 minutes. Transfer the seeds to a paper towel-lined plate and season with salt.
    Scrape the roasted squash into a food processor. Squeeze the garlic cloves from their skins into the processor. Add the tahini, lemon juice and cayenne pepper. Puree until smooth, adding a little water if the dip is too thick. Season with salt and pepper. Transfer the dip to a serving bowl and drizzle with olive oil. Top with the toasted pumpkin seeds and serve with the roasted vegetables.
    The dip can be covered and refrigerated overnight. Bring to room temperature before serving.

  6. Vegan Pecan Pie with a Maple Pecan Crust

    What’s so amazing about this? Besides the fact that it’s unique maple quinoa crust makes the dish, it’s vegan and gluten free! The butternut squash adds an a creamy texture and the taste gives a touch of autumn. Make it, share it, love it. Nobody will realize that it’s vegan;)


    Ingredients
    1 3⁄4 cup cooked organic white quinoa (for the crust)
    1⁄2 cup Unbleached whole wheat or (if gluten free) brown rice flour (for the crust)
    2 tablespoons Ground Flax (for the crust)
    4 tablespoons Vegan Stick Butter (for the crust. I used organic Earth Balance buttery spread)
    4 tablespoons Organic Dark Amber Maple Syrup (for the crust)
    3 tablespoons Ground Flax
    9 tablespoons Warm Water
    2 tablespoons Vegan Stick Butter (I used organic Earth Balance buttery spread)
    1⁄4 cup Apple Cider
    3⁄4 cups Raw turbinado Sugar
    1 teaspoon Pure Vanilla Extract
    1 teaspoon Ground Ginger
    1 tablespoon Bourbon
    1/3 cup organic brown sugar
    1⁄2 cup organic dark amber maple syrup
    1 teaspoon Salt
    4 tablespoons Cornstarch
    1 cup Cubed Butternut Squash
    1⁄2 cup Vanilla Almond Milk or milk substitute of choice
    2 cups Whole Pecans

    Instructions
    Preheat oven to 375 degrees.

    Prepare your flax “egg” mixture— mix 3 Tbsp flax with 9 Tbsp warm water. Refrigerate for at least 15 minutes.

    Combine crust ingredients. Bake for 12 minutes, then take out of oven until pie filling is ready.

    In a medium saucepan, combine ingredients (butter through cornstarch) over low heat, stirring frequently. It will thicken up over 10 minutes or so while the crust is pre-baking.

    Cook your butternut squash — I microwaved mine covered with 1/2 cup of water for 4 minutes on High. Then, drain the water…and add in the almond milk. Use a hand blender to puree.

    Add butternut squash/almond milk mixture to the syrup-y mixture on the stovetop as well as the flax eggs made in step 2. Then, stir in pecans.
    Pour into the partially-baked pie crust, and then bake entire pie for 40 minutes.
    Let cool for an hour before slicing.

  7. Raw vegan cinnamon swirl “cheesecake”

    Filling:
    1 1/2 cup organic raw cashews
    1 1/2 cup water
    1/2 cup applesauce
    1/2 tbsp vanilla extract
    3 tbsp organic coconut oil or Earth Balance organic buttery spread
    1/4 cup organic dark maple syrup
    1/4 cup organic turbinado sugar
    2 tsp lemon juice

    Crust:
    1/2 cup pitted medjool dates
    1/2 cup raw almonds
    1/2 tsp cinnamon
    1 tsp water if needed

    This is another great way to ring in the autumn weather with a fun, no bake, raw dessert!

    Place cashews in a bowl with the water. Cover and let sit in the fridge for at least 12 hrs. After 12 hours, make the crust by blending crust ingredients in a food processor until it is a sweet nutty paste . Press a tablespoon amount of the paste into muffin cups in a muffin tin to make a bottom crust. When they’re pressed in, cover with foil and put in freezer.

    To make cheesecake part drain water from cashews and combine cashews and all other cheesecake ingredients except cinnamon in a food processor. Blend until smooth. Scoop a heaping teaspoon amount into the muffin tins on top of the crust portion. When the muffin tins are full, sprinkle the cinnamon on top and cover with foil.

    Place in freezer for 2 hours or until 3 hours before you’d like to eat them. They should thaw in the fridge about 3 hours before you eat them. Enjoy alongside some coffee or chai tea:) have an amazing Monday!

  8. MASALA CHAI SNICKERDOODLES

    These are vegan and awesome! What better way to celebrate the season? Try these and enjoy your weekend!

    Dough
    2/3 cup non-dairy milk (I used Westsoy organic unsweetened soy milk)
    2 chai tea bags
    1 3/4 cups whole wheat flour
    1/2 tsp ground cinnamon
    3/4 tsp fine sea salt
    1/2 tsp baking soda
    1 1/2 tsp cream of tartar
    1/2 cup Earth Balance organic butter spread, room temperature
    1 cup organic brown sugar
    1 tsp pure vanilla extract

    Coating
    1/4 cup brown sugar
    3/4 tsp ground cinnamon
    1/2 tsp ground cardamom
    1/2 tsp ground ginger
    1/8 tsp ground cloves

    Preheat oven to 350˚F. In a small saucepan over medium heat, bring the milk to a boil. Pour the milk into a small bowl and steep the tea bag for 10 minutes. Once steeped, wring excess liquid from bag and set milk aside. In a small bowl, whisk together the flour, cinnamon, salt, baking soda, and cream of tartar; set aside. In a small mixing bowl, cream the buttery spread, brown sugar, chai milk, and vanilla extract, using a hand mixer on high speed, until combined. The mixture may look lumpy or curdled, but once you add the flour it will smooth out. Add the flour mixture in halves, beating on medium speed after each addition and just until combined. Using a 1 1/2 tablespoon cookie scoop, drop the dough onto some baking pans and freeze for 15 minutes.

    Prepare the coating in a small bowl by combining the brown sugar, cinnamon, cardamom, ginger, and cloves. Remove baking pans from the fridge and roll dough into round balls then into sugar mixture. Place them back on the baking pan with at least 2 inches between each cookie. If you prefer thin snickerdoodles, gently press balls with the palm of your hand to just barely flatten the round tops. Bake at 350˚F for 8 minutes or until they’re firm on the outside. Cookies will keep for up to three days in an air tight container, but will likely be a bit harder on the third day. Enjoy!

  9. No-bake creamy vegan mac and cheese


    This is a cheesy vegan mac and cheese recipe with some texture, because of the mushrooms and broccoli. This time, it’s more creamy because I didn’t bake it. Most of these ingredients are organic and the dish is full of flavor!

    Ingredients for the sauce:
    3/4 cup water
    1 1/4 cups raw cashews
    1 cup unsweetened unflavored almond or soymilk
    3 tbsp lemon juice
    1/2 clove garlic
    1/2 tsp chili powder
    1 tsp salt
    1/4 tsp cayenne
    1/2 tsp mustard powder
    1/8 tsp turmeric
    1/4 cup nutritional yeast

    Soak cashews in the water for 12 hours beforehand, this will make it possible to have a creamy cashew milk. You’ll need to boil some bow tie (or your choice of style) pasta and boil or steam some broccoli and mushrooms in a separate pit. When the soaked cashews are ready, pour cashews and water into blender with the other sauce ingredients and blend until smooth. I used my Vitamix! When the pasta, broccoli and mushrooms are ready, pour the cheesy sauce on top while it’s in the stove so it stays hot. Garnish at the end with some extra paprika. Enjoy your day and try new things!

  10. Vanilla hemp protein power smoothie with coconut water, so many electrolytes and vitamin c to beat this cold… Yikes how do you power your day? #coconutwater  @vitacoco

    Vanilla hemp protein power smoothie with coconut water, so many electrolytes and vitamin c to beat this cold… Yikes how do you power your day? #coconutwater @vitacoco

  11. Pumpkin Walnut Dark Chocolate Loaf
    These are so moist and perfect for the new September weather. I love it because it’s oil/butter free, rich tasting and best of all: Vegan! What a great feeling it is to have options for vegans.
    Here’s the ingredients: 
1/2 small can of pumpkin purée 
1 very ripe banana 
1/4 cup organic pure maple syrup
1 cup organic brown sugar 
1 1/4 cup unbleached whole wheat flour
1/4 tsp baking powder
1/2 tsp baking soda
1/4 tsp nutmeg
A couple dashes of ground clove
2 tsp cinnamon 
1/8 cup old fashioned oats
1/2 chopped or crumbled walnuts 
1/4 cup dark chocolate bar, chopped into little slivers (I used the chocolate bar above. So delicious!)
    Preheat oven to 375 degrees. 
Mash the pumpkin and banana well with a fork, then blend the rest of the wet ingredients by hand. Then mix in the dry ingredients, all in the order that they are on the list with the exception of the chocolate and walnuts. Pour the mixture into a loaf or brownie pan, about an inch thick. Press the walnuts and chocolate into the loaf and bake for 18-20 minutes or until it’s firm and doesn’t sink in when you poke it. Remove and cover immediately to retain the moisture.
    Enjoy!

  12. No-bake fudgy chocolate vegan brownies. These are easy, fast, vegan and don’t contain refined sugars! They’re so rich, it’s addicting. Make them for a party or store them in the freezer to snack with.

Raw fudge brownies with chocolate icing 
Brownies:
1/2 cup pecans
1/2 cup oats
1 heaping cup medjool dates (not deglet) make sure you remove the pits
3 tbsp cocoa powder
1/4 tsp salt
1 tbsp water 

Icing: 
3 tbsp coconut oil or melted earth balance organic buttery spread 
2 tbsp maple syrup
2 tbsp cocoa powder
A pinch of salt
1/4 tsp vanilla extract 
Optional: organic powdered sugar for the top

For brownies, blend pecans in a food processor for a few minutes until you get a wet paste or pecan butter. Remove the pecan butter and do the same thing with the dates and oats at the same time. Then add the pecan butter to the dates and oat mixture. When it’s blended almost all the way and then you’ll add the salt, cocoa and water. Blend until the whole thing is the same color. 
It should be a very thick and gooey mixture. Spread it with a spatula over parchment paper in a brownie pan.
For icing, whisk together all ingredients or blend with a hand blender to make a sauce. Pour liquid icing over brownies and freeze until the icing solidifies a bit. Sprinkle the powdered sugar over the brownies and refrigerate until use. 

Enjoy!

    No-bake fudgy chocolate vegan brownies. These are easy, fast, vegan and don’t contain refined sugars! They’re so rich, it’s addicting. Make them for a party or store them in the freezer to snack with.

    Raw fudge brownies with chocolate icing
    Brownies:
    1/2 cup pecans
    1/2 cup oats
    1 heaping cup medjool dates (not deglet) make sure you remove the pits
    3 tbsp cocoa powder
    1/4 tsp salt
    1 tbsp water

    Icing:
    3 tbsp coconut oil or melted earth balance organic buttery spread
    2 tbsp maple syrup
    2 tbsp cocoa powder
    A pinch of salt
    1/4 tsp vanilla extract

    Optional: organic powdered sugar for the top

    For brownies, blend pecans in a food processor for a few minutes until you get a wet paste or pecan butter. Remove the pecan butter and do the same thing with the dates and oats at the same time. Then add the pecan butter to the dates and oat mixture. When it’s blended almost all the way and then you’ll add the salt, cocoa and water. Blend until the whole thing is the same color.
    It should be a very thick and gooey mixture. Spread it with a spatula over parchment paper in a brownie pan.
    For icing, whisk together all ingredients or blend with a hand blender to make a sauce. Pour liquid icing over brownies and freeze until the icing solidifies a bit. Sprinkle the powdered sugar over the brownies and refrigerate until use.

    Enjoy!

  13. Vegan date muffins. Only sweetened with fruit!

    These couldn’t be easier to make. They’re vegan, refined sugars free and light.

    1 cup medjool (not deglet) dates
    3/4 cup water
    1/4 cup organic soy milk (or your favorite milk substitute)
    3 tbsp Earth Balance organic buttery spread
    1/2 tsp vanilla
    1/2 tsp cinnamon
    3/4 cup whole wheat flour
    1/2 tsp baking soda
    1/4 tsp baking powder

    Preheat oven to 250 degrees. Use a food processor to turn the water and dates into a paste. Then you’ll want to add the soy milk, buttery spread, vanilla and cinnamon. Then you’ll add the flour, baking powder and baking soda. Blend well and scoop into muffin cups. Bake 25 minutes or until firm.

  14. Curried Lentils and tofu 

This is great for a cool September night! It’s vegan and full of protein and fiber:) Easy, health, filling and cheap, who could ask for more? 

Olive oil 
1 small white onion, chopped
1 cup red lentils
2 cups water
1 clove garlic, minced
1/2 tsp grated ginger
2 tsp curry powder
1/2 cup crushed tomatoes
1 tbsp tomato paste 
1 cup sliced extra firm organic tofu
1 large handful of spinach 

Heat the oil and onion in a sauce pot on medium heat. Once the onion is almost cooked, add the lentils, water, garlic, curry and ginger. Cover and cook on medium-low heat for 25 minutes. Then add the tomato paste, crushed tomatoes and tofu and stir. After two minutes, add the spinach and turn off the heat. Serve along some naan bread for some extra coziness:)

    Curried Lentils and tofu

    This is great for a cool September night! It’s vegan and full of protein and fiber:) Easy, health, filling and cheap, who could ask for more?

    Olive oil
    1 small white onion, chopped
    1 cup red lentils
    2 cups water
    1 clove garlic, minced
    1/2 tsp grated ginger
    2 tsp curry powder
    1/2 cup crushed tomatoes
    1 tbsp tomato paste
    1 cup sliced extra firm organic tofu
    1 large handful of spinach

    Heat the oil and onion in a sauce pot on medium heat. Once the onion is almost cooked, add the lentils, water, garlic, curry and ginger. Cover and cook on medium-low heat for 25 minutes. Then add the tomato paste, crushed tomatoes and tofu and stir. After two minutes, add the spinach and turn off the heat. Serve along some naan bread for some extra coziness:)

  15. It’s a hummus day. Here’s two kinds of delicious dip that can be used in numerous ways! The amount of flavor in both of these is awesome and very different than normal mild flavored hummus.

    In the suns-dried shallot hummus (left):
    1 can chick peas
    1 tbsp tahini
    1 sun-dried tomato
    2 shallots, sautéed
    A couple capers for Mediterranean saltiness

    For the parsley, artichoke and spinach hummus (right): not guacamole even though it looks like it :p
    1 can garbanzo beans
    1 tbsp tahini
    1 can artichoke hearts
    1 large handful fresh spinach
    1 cup fresh parsley

    Blend the ingredients in a food processor or Vitamix and enjoy with fresh vegetables, crackers or even on top of a salad. Enjoy!:)