Vegan Chili


I feel like I’m a few weeks late with this post because it would have been a perfect recipe to make for the Superbowl. It’s a hearty soup filled with all kinds of goodness for the vegan and non-vegan alike. And like other legume soups, it gets thicker as it sits, so it makes a delicious left-over dip. I’ve made this a few times over the past couple of weeks, and each time I make it, I increase the quantity because it’s just so darn versatile. It hits the spot as a soup fresh off the stove, but then the following day or two, it’s equally (if not more) scrumptious as a dip or a topping to ladle over potatoes, like these rosemary roasted potatoes, these garlic smashed potatoes, or these garlic potato wedges. Continue reading “Vegan Chili”


Twice Baked Garlic Crusted Smashed Potatoes


Oh, these are fun. They’re super easy to make and can be the perfect side to a hearty meal or a perfect little scooper to pair with a dip or spread. I’ve made these to go with wintery soups, guacamole, veggie proteins like tempeh, and each versatile meal shared one commonality – these potatoes were the best part! Continue reading “Twice Baked Garlic Crusted Smashed Potatoes”

Stuffed Peppers


My mom had given me the idea to create a stuffed pepper recipe. Last Tuesday she was over helping me with the baby as I cooked falafels for my weekly meal pick-up and she said I should do a stuffed pepper for next week’s meals. Only thing was I never actually made a stuffed pepper before. So together we bounced ingredient ideas off each other and with the help of some delicious spices, these heavenly rainbow clouds of goodness came to be. Continue reading “Stuffed Peppers”

Banana Nut Muffins


It’s the last day of 2016 and what a crazy year it has been. There have been some highs and lows; the highs would have to include the birth of our baby boy and buying our first home together, and the lows have been learning experiences which have only strengthened me and my family. I used to always say this next year Is going to be the best yet! However, now I am taking it day by day, with the confidence of knowing that life will have many more highs and lows. It’s all about the attitude one chooses to have towards them. On our refrigerator we have a short piece titled ATTITUDE, and it states: The longer I live, the more I realize the impact of attitude on life. Attitude to me is more important than facts. It is more important than the past, than education, than money, than circumstances, than failures, than successes, than what other people say or do. It is more than appearance, giftedness, or skill. It will make or break a company…a house of religion…a home. The remarkable thing is you have a choice every day regarding the attitude you will embrace for the day. We cannot change our past…we cannot change the fact that people will act in a certain way. We cannot change the inevitable…The only thing we can do is play on the one thing we have and that is our attitude. I am convinced that life is 10% what happens to me and 90% how I react to it. And so it is with you…because YOU are in charge of your attitude.  Continue reading “Banana Nut Muffins”

Falafels & (Dairy Free) Tzatziki Sauce


Mmm vegan fried food. There’s a reason why the falafel, a traditionally vegan food, is loved by vegans and non-vegans alike, and I think it is in large part because they are fried in oil! Sure they can be made in healthier ways, but really nothing beats that crunchy outside and warm, soft inside. Continue reading “Falafels & (Dairy Free) Tzatziki Sauce”

Coconut Curried Cauliflower with Cashews and Chickpeas


This dish is quite easy to make and takes about 20 minutes total. I had put it on the menu for last week’s lunches. (For those of you who don’t know, I make lunches for people to order – which have now become more like dinners – to local people in my town every Tuesday night and post the menu on my Instagram and Facebook page.) And although I had envisioned exactly how this dish would look and taste, I hadn’t actually made the dish yet, like ever. So the night before I was going to make my weekly meals, I gave it a go in the kitchen and it turned out perfectly. I was pretty surprised that it only needed the few ingredients that it does. Continue reading “Coconut Curried Cauliflower with Cashews and Chickpeas”

Tempeh Bolognese


Ah, tempeh meat sauce. This is quickly becoming one of my favorite comfort meals to make. I was supposed to make it with a spaghetti squash, but it was a cold, windy night when this was being tested in the kitchen and I just couldn’t resist good old (whole wheat) pasta. Don’t get me wrong – I’m usually a regular pasta kinda girl, but I gave Justin the option and this is what he chose. It’s been a few days and that poor spaghetti squash is still sitting on my counter. Continue reading “Tempeh Bolognese”