7 green onions, sliced (reserve half)
1 cup French lentils
2.5 cups water (can replace up to 1/4 cup with white wine)
4 tbsp tomato paste
3 tbsp tamari or soy sauce
1 large clove garlic, minced
1 tsp grapeseed or olive oil
Step 1: Sautee half of the green onions (green and white parts) over medium high heat for 1 minute
Step 2: Add garlic and sautee for 1 more minute
Step 3: Add the tomato paste, cook down for 3-4 more minutes
Step 4: Add the lentils and liquid, bring to a boil, then cover and let simmer for 45 minutes
Step 5: Add the soy sauce, the other half of the green onions, and any salt and pepper you'd like.
This is a delicious lentil recipe that I love to eat for breakfast, lunch or dinner. You can serve it alone, over rice or quinoa, with an egg on top (as I did) or ladled over some sauteed kale. This lentil dish is low fat, requires minimal ingredients, is super hands-off and simple to make, and incredibly rich and flavorful.
Tip: the tamari and salt must be added at the end- if you try to cook lentils in salted water they will get tough and take much longer to cook through.
I let it simmer and forgot about it, and when it was done I fried an egg, took some pictures, and then scarfed it down!
And by "scarfed it down" I mean it took me like one minute to eat this whole plate. It's that good.
This hash is super simple, delicious, and easy! With only 4 (yeah, I SAID 4) base ingredients, this breakfast hash will take you no more than 15 minutes to make-and devour. You can top it with vegan sour cream (like I did) or you can fry an egg, place it on top and let the yolk ooze out.
I surprised my partner Jen with breakfast in bed and, being the awful person I am, forgot to get her a glass of water- which was regrettable, because she was kind of sleep-eating and ended up coughing a bunch from the spice of the chorizo. So now I know better for next time!
Anyway, this recipe is so versatile. Some other things you can do: swap the sweet potatoes for plain or purple potatoes, use red onions instead of shallots, swap out chorizo for curry tofu crumbles, etc. If you do and swaps or substitutions, I'd love to hear about it in the comments!
This cheesecake is so rich and dense. It's chocolatey and decadent but also extremely healthy! You will absolutely love this dessert treat!
Do you love cookies? Do you love breakfast? Then HAPPY BIRTHDAY TO YOU! This is a super simple recipe that will satisfy your sweet tooth any time of day. This recipe is adapted from one of my favorite food bloggers, Joy the Baker.
This salad is such a quick and simple go-to meal that is perfect for dinner, lunch or a picnic! It relies heavily on store-bought elements to keep the work (and the dishes) to a minimum. Basically all you have to do is roast the eggplant- everything else is just assembly! This recipe makes enough eggplant for at least 2 people, 3 if you serve it with a lot of other veggies (and cheese!).
Ingredients for Roasted Eggplant:
1 lb baby eggplant
2 tbsp grapeseed oil
Salt and pepper to taste
Step 1: Preheat oven to 425 degrees.
Step 2: Cube the eggplant into bite sized pieces. You can peel it if you'd like, but I don't bother. Extra nutrients!
Step 3: Toss the eggplant with oil and salt and spread evenly on a non-stick baking sheet
Step 4: Bake for a total 30 minutes, checking on the eggplant and tossing it around every 10 minutes.
Ingredients for the rest of the salad:
Sliced or chopped tomatoes
Arugula or spinach
Store-bought pesto (I used vegan)
Arrange your plate however you'd like. Drizzle with pesto (mixed with extra water and/or lemon juice to thin it out) and there you go! A quick and easy salad with delicious pesto dressing!
This recipe is so delicious and simple! It contains brown rice, which is a staple in my diet throughout the week. I make a batch of it on Sunday and have it ready all week to incorporate into my meals. Now, sometimes I find that butternut squash dishes can be a little too sweet. I love the flavor, but it usually tastes more like a dessert to me. These burgers, which can be made vegan if you don't stuff them with cheddar, are deliciously savory and perfect for a cold fall evening!
Step 1. Preheat oven to 400 degrees.
Step 2. Line a baking sheet with parchment paper.
Step 3. Chop up butternut squash and coat with one tbsp oil, a generous sprinkling of salt, and pepper if desired.
Step 4. Bake for 25-30 minutes, tossing halfway through. Let it cool off for about 20 minutes.
Step 5. While the squash is baking, make a batch of brown rice as per the instructions on the package. Let cool afterwards. Make your flax egg at this time by combining the flax with water.
Step 6. Make cranberry sauce by combining all the ingredients in a small sauce pan over medium heat. Cook for 5-7 minutes, until thick. Take out sage leaves. Let it cool.
Step 6. Combine the squash, spices, and half of the rice and pulse in the food processor until the squash is creamy (but not perfectly smooth)
Step 7. Fold in the remaining ingredients to the processed squash and rice. The texture should be like a thick cookie dough. Add more oats if it's not thick enough. Refrigerate for 20 minutes, or until it's solid enough to form two patties out of.
Step 8: Heat a frying pan with the other tbsp of oil on medium high heat
Step 8. Form a patty around the cheddar slice and pan fry for about 3 minutes on each side, checking frequently to avoid burning.
Step 9. Toast a burger bun, English muffin, or your choice of bread. Layer up your burger with some kale and chutney and you're good to go!
Mmmmm oozing cheese!
This is a great, healthy alternative when you're craving spaghetti with marinara sauce. Really- it's so good, even my kitten wanted to eat it. You can serve it warm if you'd like- either by blending the sauce for an extra few minutes or by heating it in the microwave (if you don't care that it's not totally raw). This recipe makes two servings if you are not accustomed to eating ginormous portions, which most raw-vegans are. If you are used to consuming humongous amounts of raw veggies at one time, this will be enough for one serving.
Ingredients (makes 2 servings):
3/4 pint of grape tomatoes
1 cup of soaked sun-dried tomatoes
1 tsp dried basil
1/4 tsp dried oregano
2-3 cloves of garlic
1/4 of a shallot
2 organic zucchinis
Optional: Salt and pepper and pine nuts to garnish. You can also swap dried herbs for fresh ones.
Step 1. Soak the sun-dried tomatoes for at least 2 hours.
Step 2. Blend the soaked and drained sun-dried tomatoes with the fresh tomatoes, garlic and herbs until you reach desired consistency.
Step 3. Spiralize or thinly julienne each of your zucchinis into a large sized bowl.
Step 4. Mix the sauce with the zucchini pasta (I use my hands but you can use any tool that won't break up the zucchini). That's it!
One of the very best things about hummus is how versatile the base recipe is. You can flavor it however you want, with a variety of herbs, spices and veggies. I love to add a ton of herbs and extra greens to mine, but of course I also love classic hummus (extra garlic please!). This is a simple dip that's great with carrots, crackers, or scooped onto a salad!
One 15 oz can of chickpeas
2-3 tbsp water
Juice of half a lemon
1 handful of raw spinach leaves
1/4 cup raw kale
2-3 cloves of garlic
2 tbsp chopped cilantro
1 tbsp chopped chives
1 tbsp chopped parsley
1 tsp chopped dill
Salt and pepper to taste (I use Celtic or Himalayan salt)
Place everything in the food processor and blend until smooth. Serve with anything your heart desires!
Vegetarian Rating: A