Recipes
Avocado Tuna Salad
Ingredients 1 avocado 1 lemon juiced, to taste 1 tablespoon chopped onion to taste 5 ounces cooked or canned wild tuna Sea salt and ground pepper to taste Instructions Cut the avocado in half and scoop the middle of both avocado halves into a bowl, leaving a shell of avocado flesh about ¼-inch thick on each half. Add lemon juice and onion to the avocado in the bowl and mash together. Add tuna, salt and pepper, and stir to combine. Taste and adjust if needed. Fill avocado shells with tuna salad and serve.
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Vegan Pumpkin Cinnamon Rolls
Ingredients DOUGH 1 cup unsweetened almond milk 2 Tbsp vegan butter (Earth Balance option) 1 packet = 2 1/4 tsp instant yeast 1 Tbsp organic cane sugar 1/4 tsp sea salt 1/2 tsp cinnamon 1 tsp pumpkin pie spice 1/3 cup pumpkin puree 2 3/4 - 3 1/4 cups Bob's Red Mill Unbleached All Purpose Flour FILLING 2 1/2 Tbsp vegan butter 1/2 cup pumpkin butter 1/3 cup organic cane sugar 1 Tbsp cinnamon 1/2 tsp pumpkin pie spice 1/2 cup raw pecans TOPPING 2 Tbsp vegan butter 1 Tbsp pumpkin butter 1 Tbsp organic cane sugar 1/4 cup raw pecans Instructions DOUGH: Large mixing bowl in the microwave, heat the almond milk and vegan butter in 30 second increments until melted (Don't reach boiling) Remove from microwave and let cool to 110 degrees F. It should be warm but not too hot or it will kill the yeast. Sprinkle in yeast, sugar, and salt and let activate for 10 minutes. Add cinnamon, and pumpkin pie spice and stir. Let it set for a few minutes, then whisk in pumpkin purée. Next add in flour 1/2 cup at a time, stirring as you go. The dough will be sticky. When it is too thick to stir, transfer to a lightly floured surface and knead for a minute or so until it forms a loose ball. (Adding flour as needed) Rinse your mixing bowl out, coat it with oil, and add your dough ball back in and roll it around to coat. Cover with plastic wrap and set in a warm place to rise for about 45 minutes - 1 hour, or until doubled in size. On a lightly floured surface, roll out the dough into a thin rectangle. FILLING: Brush with melted vegan butter and pumpkin butter, then add sugar, cinnamon, pumpkin pie spice, and the pecans. Starting at one end, tightly roll up the dough and situate seam side down. Serrated knife or floss, cut the dough into 1.5 - 2 inch sections and position in a well-greased 8x8 square. TOPPING: Brush with vegan butter mixed with pumpkin butter, sprinkle with cane sugar and pecans, and cover with plastic wrap. Set on top of the oven to let rise again. Preheat oven to 350 degrees F Bake rolls on a center rack for 30-40 minutes. Let cool for at least 10 minutes before serving. For a glaze, try my dairy free cream cheese frosting. Add a Tbsp of pumpkin butter and/or a dash of pumpkin pie spice to add more pumpkin flavor.
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Thai Pineapple Fried Rice
Ingredients 1 cup Basmati rice 1 onion, chopped 3 cloves of garlic, chopped 1 tablespoon oil 2 carrots, cut into thin sticks 1/2 red bell pepper, cut into thin sticks 1/2 cup frozen peas 1/2 cup cashews 1 tablespoon soy sauce 1 tablespoon curry powder 1 cup pineapple, cut into small pieces 2 green onions, cut into rings salt and black pepper red pepper flakes (optional) Instructions Cook rice according to the instructions on the package. Cook the frozen peas for about 7 minutes. In a large pan, heat the oil and sauté the onion for about 3 minutes. Add the garlic, the carrots, and the bell pepper. Cook for 3 minutes. Stir in cooked rice and season with the curry powder and the soy sauce. Add the pineapple, the peas, the green onion, and the cashews. Season with salt, black pepper, and if using red pepper flakes. Stir until well combined. Serve with fresh cilantro. Enjoy!
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Vegan Chana masala
Ingredients 3 cans of chickpeas 3 tablespoons coconut oil 2 teaspoons black mustard seeds 1 1/2 teaspoons cumin seeds 2 medium onions, finely diced 4 cloves garlic, minced 1 1/2 tablespoons grated ginger 1-2 serrano peppers 3 bay leaves Ground Spices 2 teaspoons ground coriander 1 teaspoon ground turmeric 1/2 - 1 teaspoon red chili powder 1 tablespoon garam masala 1/2 teaspoon black pepper 1 1/2 teaspoons kosher salt 1 can diced tomatoes 1 1/2 cups vegetable broth or water 1 1/2 tablespoons fresh lemon juice 1 cup fresh cilantro leaves chopped For serving: Basmati rice Instructions Open the cans of chickpeas, drain and rinse. Instant Pot, select the Sauté setting. Add the oil and once it is shimmering, add the mustard seeds and cumin seeds. After 30 seconds, add the diced onion and cook, stirring frequently until the onion starts to brown, 6-7 minutes. Add the garlic, ginger, Serrano peppers, and bay leaves and stir to combine until garlic is golden brown, 1-2 minutes. Add the Ground Spices and stir until fragrant, about 30 seconds. Add a tablespoon of water to prevent the mixture from drying out and/or burning. Stir in the salt, canned tomatoes, canned or soaked dried chickpeas, and vegetable broth or water. Stir well to combine. Select the Cancel setting. Secure the Instant Pot lid and set the Pressure Release valve to Sealing. Select the Pressure Cook setting on the Instant Pot and set to high pressure for 8 minutes (for canned chickpeas) Once the timer is up, allow the Instant Pot to come to a natural pressure release. It should take 10-15 minutes. Open the pot and stir in the lemon juice and cilantro, and season to taste. Serve over Basmati rice.
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Vegan Spaghetti Squash Spaghetti
Ingredients 1 medium spaghetti squash Pinch salt 3 tablespoons extra-virgin olive oil 6 cloves garlic 1 cup grated parmesan cheese 2 (28-ounce) cans tomato puree 2 large sprigs basil 1 teaspoon dried oregano Instructions Preheat the oven to 425 degrees F. Halve the squash lengthwise and scoop out the seeds. Sprinkle the cut sides with 1/2 teaspoon salt, then brush both sides with olive oil. Put the squash, cut-side up, in a baking dish and cover tightly with aluminum foil. Roast 20 minutes, then uncover and continue roasting until the squash is tender, about 35 more minutes. Make the sauce: Heat 3 tablespoons olive oil in a large pot over medium-high heat. Add the remaining vegetable paste and cook, stirring occasionally, until it looks dry, about 5 minutes. Stir in the tomato puree; rinse each can with 1 cup water and add to the pot. Stir in the basil, oregano and 1 1/2 teaspoons salt. Bring to a simmer, until the sauce thickens and then remove the basil. Use a fork to scrape the spaghetti squash flesh into strands; transfer to a large bowl and toss with 2 tablespoons grated parmesan. Season with salt. Divide the squash among bowls and top with sauce and the remaining 1 tablespoon parmesan.
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Vegan, Blueberry Cheesecake
Crust Ingredients 1 1/2 cups almonds Pinch sea salt 2 cups pitted Medjool dates Filling Ingredients 3 cups cashews, soaked in water overnight and drained 1/4 teaspoon sea salt 2/3 cup melted coconut oil 2 teaspoons vanilla extract 1/4 cup freshly squeezed lemon juice 1/2 cup agave nectar Topping Ingredients 2 cups blueberries 2 teaspoons freshly squeezed lemon juice 2 tablespoons agave nectar or pure maple syrup Instructions Place the almonds and sea salt in a food processor and grind. Add the dates and process until the mixture is well processed and sticks together. Press the mixture evenly into the bottom of a pan. Use a high-speed blender or food processor to process all the filling ingredients thoroughly, until they are silky smooth. Pour the mixture over the layer of crust and use an inverted knife to smooth it over. Place the cheesecake in the freezer for an hour, then transfer it to the fridge and let it set overnight. When the cheesecake has set, blend 1 cup of blueberries, the lemon, and the agave nectar in a blender until smooth. Pour the mixture over the cheesecake (or you can spoon it over individual slices). Top with Blueberries Cover and store the cheesecake in the fridge for up to 3 days, or in the freezer for up to 10. If you freeze the cake, defrost the slices in the fridge for several hours before serving.
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Stuffed Butternut Squash
Ingredients 2 medium butternut squash 2 teaspoons olive oil, divided 3/4 cup quinoa 1 1/2 cups low sodium vegetable broth 1 bunch kale, stems removed 2 cloves garlic, minced 1 teaspoon dried oregano 1/2 teaspoon kosher salt 1/2 teaspoon black pepper 1 can low sodium chickpeas, rinsed and drained 1 tablespoon fresh orange juice 1/3 cup unsweetened dried cranberries or cranberries sweetened with honey or apple juice Instructions Preheat the oven to 425 degrees F. Halve the butternut squash, scoop out the seeds, then arrange the halves on a baking tray, cut sides up. Drizzle with 1 teaspoon olive oil and sprinkle lightly with salt and pepper. Bake 45–55 minutes, just until the squash is fork tender. Remove from the oven and let cool. Reduce the oven temperature to 375 degrees. Place the broth in a small saucepan and bring to a boil. Add the quinoa, return to a boil, then reduce the heat, cover, and let simmer for 12 minutes, until most of the broth is absorbed. Remove from the heat and let sit, covered, for 15 minutes. Fluff with a fork, then set aside. (While the squash is baking) In a large skillet, heat the remaining 1 teaspoon olive oil over medium. Add the kale and cook until wilted, about 4 minutes, then reduce the heat to medium-low. Add the garlic, oregano, 1/2 teaspoon salt, and 1/2 teaspoon black pepper. Cook 30 additional seconds, until fragrant. Stir in the chickpeas, orange zest, orange juice, cooked quinoa, and cranberries (unsweetened or sweetened with honey/apple juice). Once the squash is cool, scoop out the flesh, leaving a 1/2-inch-thick border around the sides and a 3/4-inch border along the bottom. Reserve the flesh for another use (or if you don't mind a super-duper stuffed squash, mix it in with the rest of the filling). Stuff the kale quinoa filling into the squash halves, then return the squash to the oven. Bake at 375 degrees until hot, about 10 additional minutes.
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Keto Meatloaf
Ingredients 2 pounds ground beef ¾ cup almond flour ½ cup Parmesan cheese 1 Hidden Valley Ranch Seasoning Packet 2 large eggs ¼ cup unsweetened ketchup Instructions Preheat the oven to 350°F. Grease a 9x5-inch loaf pan. In a large bowl, combine all ingredients (except ketchup) until well blended, taking care not to over mix. Transfer the mixture into the loaf pan. Bake for 40 minutes. Remove from oven and if using, spread the top with the ketchup. (optional) Return to the oven and bake for another 20 minutes, until cooked through and internal temperature reaches 160°F. If you don’t want to use ketchup, bake for 60 minutes total. Let rest for at least 10 minutes before slicing.
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Vegan Dark Chocolate Mousse
Ingredients 15 oz unsweetened coconut milk 4 tbsp powdered sugar or maple syrup 1/2 teasp vanilla extract 3-4 tbsp unsweetened dark chocolate cocoa powder Toppings of choice - cocoa nibs , fresh fruit, nuts, shredded coconut (optional) Instructions Place the can of full-fat coconut milk in the fridge overnight for at least 24 hours. Chill a small-medium size bowl in the freezer for a few minutes. Once you are ready to whip, remove the can from the fridge without shaking it. Slowly turn it upside down, and then open the can. You will see the liquid coconut milk (the part that did not solidify) will now be at the top of the can. Slowly pour out this liquid into a bowl or cup. This coconut milk liquid is not used in this recipe, you can save it to make a smoothie. The part that remains is the hardened coconut cream. Scoop out this coconut cream into the chilled bowl Using a stand mixer or a electric hand mixer, beat until fluffy. Start on low speed and work your way up to a higher speed Add the sweetener, vanilla extract, and cocoa powder and continue to beat. Sprinkle with any toppings and serve immediately Or store in the fridge in an air-tight container.
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