Shaved carrot + cucumber salad

What you’ll need:

2 tbsp honey

2 tbsp rice wine vinegar

1 tsp ginger

2 carrots shaved

1 English cucumber chopped into small pieces

1/2 C cilantro chopped roughly

Sea salt + pepper to taste


In a small bowl combine honey, rice wine vinegar and ginger, set aside

Shave carrots into ribbons, put in large bowl

Add cut cucumbers

Add honey sauce

Combine thoroughly

Let marinade for 1 hour if possible

Add cilantro + salt + pepper


Beet Couscous

Ingredient list:

1 white onion chopped

1 tbsp olive oil

1 C whole wheat couscous 

2 garlic cloves

2 tbsp balsamic  vinegar 

1 C beets chopped finely

2 C kale

2  1/2 C vegetable broth 

2 vegan sausage links chopped

Sea salt + pepper to taste 


Heat oil in a medium skillet over medium

Add onions and cook until translucent 

Add beets

Add garlic and vinegar 

Stir well

Add kale and broth

Bring to a boil, cover, reduce and simmer for 30 minutes until couscous is cooked through

Serve on fresh arugula 

Season with salt and pepper if wanted


Bibb lettuce salad 

Ingredient list:

1/2 small red onion sliced thinly 

1/2 C vinegar (I used white wine but white, red wine or rice would be okay also)

1 head of Bibb lettuce ripped into small pieces (I love the living kind)

2 vine ripened tomatoes sliced (I used orange)

1/2 English cucumber slices thinly 

1/2 lemon (juice)

2 tbsp olive oil

Sea salt

Black pepper


Place onions in a small bowl and cover with vinegar. Let onions pickle as you assemble the salad.

Place lettuce, tomatoes + cucumbers in a large bowl

Add lemon juice and olive oil on salad, toss

Top with onions 

Sprinkle with salt and pepper


Roasted Veggies


Roasted Veggies

Ingredient List:

3-4 C Mushrooms (I used Baby Bella) cleaned

1 C cherry tomatoes

1 head of cauliflower (I used green) cut into florets

1 red onion sliced into 1/4” rounds

6 gloves of garlic peeled

1 tbsp fresh oregano chopped

1 tsp thyme

1 tsp basil

1 tsp sea salt

2 tbsp olive oil (I used spicy olive oil from Rocky Mountain Olive Oil)


Heat oven to 400

Prepare a baking sheet

in a large bowl combine all veggies

Drizzle olive oil

Add all spices

Combine with your hands

Pour mixture onto baking sheet


Bake for 25 minutes



Print Roasted Veggies Recipe

Vegan “Corned Beef” + Cabbage


Vegan “Corned Beef” + Cabbage

Ingredient List:

1 tbsp olive oil

1 yellow onion chopped

1 head of cabbage chopped

2 leeks chopped (only white + light green portion)

5 carrots roughly chopped

2 red potatoes chopped roughly

1 pasilla pepper chopped roughly

3 C water

3 tsp vegetable bullion

1 tbsp fresh horseradish

2 tbsp hot mustard

3 tbsp white wine vinegar

2 links of vegan sausage (I used chirizo flavored)

1 tsp salt

1 tsp ground black pepper

(additional white wine vinegar if wanted after plated)


Heat a large pot over medium

Add onion and cook until softened about 5 minutes

Add cabbage, leeks, carrots, potatoes, pepper, water, bullion, horseradish, mustard + vinegar

Bring to a boil, reduce heat, simmer covered for 10 minutes

Add sausage, salt + pepper and simmer an additional 10 minutes until all veggies are soft

Serve and add an additional splash of vinegar if wanted (which I always want!!)


Serves 4

Print Vegan %22Corned Beef%22 + Cabbage recipe

{vegan} Southwestern Sheperd’s Pie

Vegetarian Sheperd's Pie

What you’ll need: 4 indvidiual servings

2 seet potaoes cooked and peeled (If you’re in a hurry and don’t have time to bake or boil them until soft just poke holes in them with a fork, wrap in a moist papertowl and microwave for 10 minutes or until soft)

1/4 C almond milk

1 C brown or wild rice cooked

1 tbsp olive oil

1 medium white onion chopped

2 garlic cloves minced

1 small package of cremini mushrooms sliced

2 celery stalks chopped

1 carrot peeled and chopped

1 C corn (I use frozen)

1/4 C vegtable stock or water–if needed

1 can diced tomatoes

1 tsp sea salt

1 tsp black pepper (x2)

2 tsp paprika (x2)

What you’ll do:

Heat oven to 350 degrees F

In a large bowl mash the sweet potatoes with milk, salt and pepper

Set aside

In a large skillet heat olive oil over medium heat

Add garlic and roast until fragrant (about 4 minutes)

add onion and cook until translucent

Season with salt and pepper

Add mushrooms, carrot, celery and corn

Cook for a few minutes until slightly softened

Add tomato paste, salt, pepper and paprika

Stir in rice and simmer for 10 minutes

If mixture is too thick add 1/4 stock or water

Spoon rice mixture into individual ramikens and top with sweet potatoes

Sprinkle each pie with rosemary

Back covered with foil for 30 minutes


Sweet and Sour Tempeh {Vegan}

Sweet and Sour Tempeh

What you’ll need: 4 servings


3/4 C ketchup

1/2 C rice wine vinegar

1/4 C tamari or worcestershire sauce

1 tbsp yellow miso

2 tsp hot sauce (I use Sriracha)

1/2 tsp fresh black pepper

1 clove garlic minced

1/4 C green onion sliced thinly

1/2 C pineapple chopped roughly

1 lemon grass stalk cut into 2-3″ pieces and scored

1 tsp seaseme seeds

(optionaly you could use a store bought sweet and sour sauce)


2 C cooked quinoa (I cook my quinoa with vegetable stock to add flavor)

1 head broccoli steamed

1 head cauliflower steamed

1 yellow squash sliced thinly

1 green zuchinni sliced thinly

1 red bell pepper seeded and de-veined then sliced

1 can of hearts of palm drained and chopped roughly

1 package of tempeh sliced into 1/4″ pieces

Sweet and Sour Tempeh

Sweet and Sour Tempeh

What you’ll do:

Combine all ingredients for sauce in a sauce pan, bring to a boil, reduce heat and simmer for 15 minutes

Remove lemon grass and keep warm

Cook quinoa according to package

Steam broccoli and cauliflower

Sautee squash and zuchinni over medium with live oil until translucent

Add red pepper and cook an additional 1-2 minutes

Season squash with sea salt and black pepper

In a large skillet add tempeh and sweet and sour sauce

Cook tempeh for about 10 minutes

Construct bowl

Add quinoa, top with broccoli, cauliflower, squash, zuchinni, peppers, hearts of palm and tempeh

Top with green onions if wanted


Sweet and Sour Tempeh

Vegan Coconut Muffins

Coconut Muffins

What you’ll need:

1 tbsp flaxseed meal (you could use an egg in place of this if you aren’t vegan)

2.5 tbsp water

1 C unbleached all purpose flour

3/4 C coconut flour

1 tsp baking powder

1 tsp baking soda

1/4 tsp salt

1 C soy buttermilk (you can make your own by mixing the juice from 1/2 lemon into soymilk)

1 C soy or coconut yogurt

1/4 C shredded coconut + 1 tbsp for tops

1/2 C brown sugar

2 tbsp maple syrup

What you’ll do:

In a small dish combine flaxseed and water and let sit for at least 5 minutes

Heat oven to 375

Prepare a muffin sheet with non stick cooking spray and muffin liners

In a large bowl combine all dry ingredients

Add milk and yogurt, combine thoroughly

Add coconut, syrup and sugar and combine

Add flaxseed mixture and combine

Pour batter into lined muffin sheet

Top each muffin with a few shreds of coconut

Bake at 375 for 15-20 minutes until lightly browning

Remove from oven and cool completely before eating

I think these muffins are even better the next day


Vegan hazelnut-chocolate muffins


What you’ll need:

1 C all purpose flour

3/4 C coconut flour

1 Tsp baking powder

1 Tsp baking soda

1/4 Tsp salt

2 Tbsp cocoa powder

1 C almond milk

1 non fat soy yogurt plain

1 Tbsp brown sugar

3 Tbsp Tate + Lyle Hazelnut flavored syrup

1 egg

1/4 C applesauce

What you’ll do:

Preheat oven to 375

In a large bowl combine all dry ingredients thoroughly

Add milk and yogurt and combine

Add brown sugar and the flavor syrup and combine

In a small bowl whisk egg briefly then add to the large bowl and stir to combine

Add applesauce, if mixture is too thick add another 1/4 C

Spoon into a greased muffin pan with liners

Bake for 15-20 minutes until they are browning and a toothpick comes out clean

I topped my muffins with granola