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Cauliflower Pizza

Who doesn’t love pizza right?! Well this cauliflower pizza is popular in our home! Vegan! Gluten free! Paleo!

How many of us have made this before??

INGREDIENTS 1 pound cauliflower florets (fresh or frozen) 3 tablespoons ground flax seeds, divided 6 tablespoons water ½ cup almond meal ½ teaspoon salt ½ teaspoon garlic powder ½ teaspoon dried oregano


Preheat the oven to 400F and line a baking sheet with parchment paper. Place the cauliflower florets in the bowl of a large food processor fitted with an “S” blade, and pulse until a rice-like texture is created. Pour the cauliflower “rice” to a large sauce pot, add enough water to cover, and bring to a boil.

Cover, reduce the heat and allow to cook for 5 minutes. Drain the liquid, then transfer the cooked cauliflower rice in a freezer-safe bowl. Place in the freezer to cool for 10 minutes. In the meantime, mix together 2 tablespoons of ground chia or flax seeds with 6 tablespoons of water, to create a vegan “egg.” Set aside and allow the mixture to thicken. Remove the cooled cauliflower rice from the freezer and transfer it to the center of a thin dish towel. Use your hands to squeeze the rice in the dish towel, removing all of the excess moisture from the cauliflower.

Place the drained cauliflower in a large bowl, then add in the vegan egg mixture, the almond meal, the additional tablespoon a ground flax or chia seeds, salt, garlic and dried oregano. Stir well to mix, then press the mixture into the parchment-lined baking sheet. (I used a quarter baking sheet, so the crust filled the entire pan. If you are using a larger baking sheet, simply use your hands to shape the crust into your desired size, keeping the crust about ¼-inch thick.) For best results, press the crust together firmly, making sure that there are no “thin spots” where it might crack.

Bake at 400F for 30 minutes, until the top is lightly golden and dry to the touch. You could use this pizza crust as is, but it won’t be firm enough to lift with your hands. For best texture, I recommend using an additional piece of parchment paper to flip the entire pizza crust, then returning it to the pan to bake for an additional 15 minutes.

Once the crust is firm and dry, add your favorite pizza toppings and return to the oven briefly to let everything heat up, about 5-10 additional minutes. I added marinara sauce, sautéed onions, fresh spinach.


Vegan Taco Meat

3 C. walnuts, soaked and baked 1-2 cloves garlic 2 T. chili powder 1 tsp. Coconut Aminos*Optional 1/4 tsp. cayenne

1. Combine all ingredients in a food processor. 2. Process by pulsing until the desired texture is achieved. 3. Season to taste.

To Make a Taco: 1. Use a romaine lettuce leaf for a soft shell taco or a collard green for a hard shell taco. 2. Add some “ taco meat”red pepper salsa and fresh cilantro (or other toppings like shredded carrot, scallion, chopped onion, hot sauce, (search in old posts) shredded lettuce, etc.). 3. Fold or roll and serve.


Quinoa with Kale, Sweet Potatoes & Walnuts

Serves 6

  • 1 large sweet potato, cooked until done but still nice and firm

  • 1 cup uncooked quinoa, rinsed in a fine sieve

  • ¼ cup vegetable broth

  • 2 T extra virgin olive oil

  • 1 large leek, white parts only, quartered lengthwise, chopped well and rinse

  • 8 ounces kale, stemmed and finely chopped

  • 2 celery stalks, finely diced

  • 2 scallions, minced

  • 1 tsp ground cumin

  • ½ cup chopped walnuts

  • salt and fresh pepper to taste

  • 1 T maple syrup


Peel the sweet potato and cut into ½ inch dice. Combine quinoa in sauce pan with 1 ¾ cup water. Bring to boil, lower heat, cover and simmer until water is absorbed about 15 minutes. Heat oil in a large skillet.

Add leeks and sauté over medium heat until soft and golden. Add vegetable broth, cover and cook for 3 minutes. Add celery, scallions, and stir in quinoa, sweet potato, and cumin. Stir together and cook low heat for five minutes, stirring occasionally. Stir in walnuts, season with salt and pepper.


Acorn squash with black rice and tofu

Serves 8

  • 4 acorn squash (1 1/2 pounds each)

  • 8 teaspoons canola oil (divided)

  • 1-teaspoon sea salt (divided)

  • 2 teaspoons ground coriander (divided)

  • 1/2 scant teaspoon ground nutmeg (divided)

  • 1-pound carrots (peeled and cut into 1/2-inch dice)

  • 3/4 cup coarsely chopped almonds

  • 1 1/2 teaspoons minced fresh ginger

  • 10 large sage leaves (chopped)

  • 3/4 cup coarsely chopped cranberries

  • 2 tablespoons maple syrup

  • 1-tablespoon canola oil

  • 3/4 cup finely diced onion

  • 1 cup Chinese black rice

  • 1/4-teaspoon ground cinnamon

  • 2 cups low-sodium vegetable broth

  • 8 oz firm tofu


Preheat oven to 375°. Cut squashes in half lengthwise and scoop out seeds. Brush interiors with 4 teaspoons oil, then sprinkle with ½ teaspoon salt, black pepper to taste, ½ teaspoon coriander, and scant ¼ teaspoon nutmeg. Arrange halves on a baking sheet, cut-side down. Roast 40-50 minutes on the upper middle oven rack, until tender when pierced.

Combine remaining 4 teaspoons oil, ½ teaspoon salt, 1½ teaspoon Coriander, and ¼ teaspoon nutmeg with carrots, walnuts, and ginger in an 8-inch baking dish; toss to combine. Roast at 375° for 30-40 minutes on the bottom middle oven rack, stirring every 10 minutes. Add 8 ounces extra-firm tofu, drained, dried, and cubed, on top of the carrot mixture. Before roasting (don’t stir or it will stick to the pan).When carrots are tender, stir in chopped sage, dried cherries, and maple syrup. Roast for another 10 minutes, then remove from oven.

While vegetables are roasting, place a medium saucepan over medium heat. When hot, add 1-tablespoon canola oil. Add onion and sauté for 2-3 minutes, until onion begins to soften.



(Makes 7-9 patties)

  • 1 cup dry/uncooked chickpeas (or 2 & 1/4 cups cooked)

  • 3 large garlic cloves

  • 1/2 cup red onion, roughly chopped

  • 3 tbsp fresh lemon juice

  • 1/4 cup packed fresh cilantro

  • 1/4 cup packed fresh parsley

  • 1/4 cup ground flax

  • 1/4 cup breadcrumbs (gluten free if desired)

  • 1/2 tsp ground cumin

  • 1/4 tsp red pepper flakes, optional

  • 1/2 tsp fine grain sea salt, or to taste

If cooking chickpeas from scratch soak overnight or use 2 & 1/4 cup canned chickpeas.

In a food processor, with the processor running, drop in 3 garlic cloves to mince. Now add most of the chickpeas (reserving about 1/4 cup to stir in later), and process a few seconds to chop. Now add the onion, lemon juice, and herbs. Process until just combined, being careful not to over-process. You want to leave texture. Preheat a large skillet over medium-high heat.

Scoop the mixture into a large bowl. Stir in the ground flax, breadcrumbs, cumin, reserved chickpeas, and salt and pepper to taste. Shape into patties, about 1/4 cup each and really pack the dough in tightly so it holds together.

Grease pre-heated skillet with cooking oil and then cook the patties on medium-high heat for about 5 minutes on each side, or until golden.

For the salad:

  • 1 chopped tomato

  • ½ red onion diced

  • ½ cucumber diced

Add chopped tomato, red onion, cucumbers, falafel, Lemon Tahini Dressing.


Kale & red pepper slaw with spicy citrus dressing

Serves 6

(adapted from Candle Café)

  • 1 block sprouted tofu, cut into small cubes

  • 2 garlic cloves, minced

  • 1 T fresh ginger, minced

  • ½ tsp crushed red pepper flakes

  • 2 T sesame oil

  • 2 T brown rice vinegar

  • 1/3 cup soy sauce

  • 1 bunch kale

  • 1 red bell pepper, cut into 1 inch julienne

  • 1 carrot, peeled and cut into 1 inch julienne

  • 2 T sesame seeds

Preheat 375F. Put tofu in baking dish. Put garlic, ginger and red pepper flakes in a bowl. Whisk sesame oil, vinegar, and soy sauce. Pour over tofu and let it sit for half hour. Bake, uncovered for 10 minutes, turn and cook for an additional 10-15 mintues. Blanch kale in boiling water for 45 seconds. Remove and submerge in ice water to cool. Toss kale, tofu, red pepper, carrot, scallion, and sesame seeds. Add spicy Citrus dressing and toss.

Spicy citrus dressing (1 cup)
  • ¼ cup soy sauce

  • ¼ cup brown rice vinegar

  • juice 1 lime

  • 3 Tablespoons sesame oil

  • 1 Tablespoon hot sauce or chili sauce

Mix soy sauce, vinegar, and lime in bowl. Slowly add sesame oil, whisking until smooth. Add hot sauce until smooth


Kale with sweet potatoes

Serves 8

  • 2-3 Tbsp extra virgin olive oil

  • 2 tsp minced fresh ginger

  • 2 cups peeled and finely diced sweet potato

  • ¼ tsp ground cinnamon

  • ½ cup vegetable broth

  • 6 cups stemmed and chopped kale, in bite size pieces

  • ½ teaspoon sea salt

  • 4 Tablespoons raisins

  • ½ tsp maple syrup or raw honey

  • 4 tablespoons of crushed almonds

Heat oil in a large sauté pan over medium heat, then add the ginger and sauté for 30 seconds, until aromatic.

Add sweet potato, cinnamon, and broth and sauté for 1minute. Add kale, salt, and raisins and sauté until kale is darker shade of green and sweet potatoes are tender (about five minutes). Stir in maple syrup, add pinch of salt if desired.

Serve garnished with crushed almonds.


Collard Roll-ups

Serves 6

Garlic cashew aioli:
  • Juice half of lemon

  • 1 ½ cups of cashews

  • 1 ½ stalks of celery, chopped

  • 1 large Tbsp of yellow onion

  • 1 Tbsp fresh thyme leaves

  • 1 clove garlic, chopped

  • ½ cup water

  • 1 Collard green leaf

  • ¼ avocado, sliced

  • small bunch of sprouts

  • 1 grated carrot

  • handful of cucumber slices

  • 1 tbsp of cilantro

  • pinch of sea salt

Blanch collard leaves 20-20 seconds until tender, vibrant green. Take one leaf and cut out stem. Then lay grated carrot, avocado, cucumber, sprouts and some of the cashew aioli. Wrap it like a sushi roll and slice into pieces. Enjoy.


Swiss Chards with Orange

Serves 6

  • 3 T extra olive oil

  • 2 teaspoon minced garlic

  • 1 tsp of red pepper flakes

  • 4 T currants or raisins

  • 1/2 cup freshly squeezed orange juice

  • 10 cups stemmed and chopped Swiss chard, in bite size pieces

  • 1/2 tsp sea salt

  • 1 tsp orange zest

  • ½ tsp maple syrup

Heat the olive oil in a large sauté pan over medium heat, then ad the garlic, red pepper flakes, raisins, and orange juice and sauté for 30 seconds, just until aromatic.

Add chard, salt and zest and sauté until the color of the chard begins to darken and intensity. Use a slotted spoon to transfer the greens to a bowel, and then bring the liquid in a pan to a boil. When the liquid shrinks in from sides of the pan and thickens a bit, stir the greens back in, stir in the maple syrup.


Maple Mustard Tempeh

Serves 4-6

  • 2 8oz packages tempeh

  • 1/4 extra virgin olive oil

  • 2 garlic cloves, minced

  • 1 1-inch piece ginger, minced

  • 2 Tablespoons stone ground mustard

  • 2 tablespoons maple syrup

  • 2 tablespoons apple cider vinegar

  • 2 tablespoons tamari

Preheat oven to 425F. Slice tempeh in half. IN small bowl whisk all ingredients together and pour over tempeh in a shallow baking dish. Marinate for 30 minutes. Place the tempeh in oven and roast 10 minutes. Flip and continue to roast for ten minutes.


Black Eyed Peas & Brown Rice

Serves 8

  • 4 cups cooked, cold, long-grain brown rice

  • 1 ¼ cups water

  • 1 onion, chopped

  • 2 celery stalks, chopped

  • 2 garlic cloves, minced

  • ¼ tsp freshly ground pepper

  • 3 cups cooked black-eye peas

  • 1 butternut squash, about 1 lb., peeled, seeded and cut into cubes

  • 1 red bell pepper, stemmed, seeded and finely chopped

  • 1 tsp red pepper flakes.

Put rice in a large bowl. Gently separate the grains and break apart any lumps. In a large frying pan, bring the water, onion, celery, garlic and pepper to a boil, stirring frequently.

Add the black-eyed peas and squash and return to a boil, again stirring frequently. Reduce to low, cover and simmer, stirring occasionally, until the peas and squash are tender and most of the water has evaporated, about 20 minutes.

Add the rice, bell pepper and hot pepper sauce. Simmer, stirring and tossing frequently until heated through, about 5 minutes. To serve, transfer to a bowl.


  • 1/2 c uncooked quinoa

  • 2/3 c frozen corn

  • 1 small red onion chopped

  • 3 cloves of garlic, very finely minced

  • sea salt

  • 2 cans black beans, rinsed and drained

  • 2 T tomato paste

  • 1 large egg

  • 1/4 c chopped cilantro

  • 1 T minced chipotles in adobo

  • 1 ½ teaspoons ground cumin

  • 1 c coconut flour

For the guacamole:

  • 2 avocados

  • juice of half of a lime

  • 1 clove garlic

  • 1 t minced chipotles in adobo

  • 1/2 t cilantro

  • 1/2 t sea salt

For the burger patties:Place the quinoa in a small pot and add 1 c of water.Bring the water to a boil then reduce heat to medium-low and cover.

Cook 10-15 minutes, or until the water is absorbed and quinoa is cooked.Remove from heat and set aside.Sauté red onion and corn on stove top.Combine approximately 1½ cans of black beans, the onion, and garlic in a large bowl and using a potato masher, mash together until the mixture is combined and pasty.

Stir in the remaining beans, tomato paste, egg, corn, cilantro, chipotles, cumin, and salt.Add the cooked quinoa and ground oats, and stir until evenly distributed.Form the mixture into 6-8 equal patties, pressing the mixture together well.

Place the patties on a baking sheet, cover them with plastic wrap and refrigerate for at least a few hours or overnight.Heat a large skillet with oil and cook each side for 7 minutes or bake at 375 for ten minutes on each side.


Turkey Meatballs

Serves 4 (makes 24 meatballs)

  • 1 small onion, coarsely chopped

  • 1/4 cup Italian parsley

  • 2 cloves garlic, coarsely chopped

  • 8 fresh basil leaves or 1 tsp dried basil

  • Leaves from 4 sprigs thyme

  • Leaves from 1 sprig rosemary

  • 1 lb ground turkey (no hormones or antibiotics

  • 1 teaspoon coarse sea salt

  • 1/2 teaspoon freshly ground black pepper

  • 3 tablespoons olive oil

  • 1 spaghetti squash

  • 1 jar of organic gluten free tomato sauce

Roast spaghetti squash in oven at 350 degrees for 45 min. Combine all ingredients for meatballs in a food processor or bowl and roll into balls(about 3 Tbsp).

Remove spaghetti squash from oven and let it cool, then scrape out seeds and disgard. Then take out squash and put in bowl. Mix spaghetti squash with tomato sauce and meatballs.


QUINOA PILAF (serves 6-8)

  • 1/2-cup carrot, diced

  • 3 cups quinoa, cooked

  • 1/2 cup green onion, diced

  • 1/4 cup olive oil

  • 1/4 cup celery, diced

  • 2 cloves garlic, crushed

  • 1/4 cup green pepper, diced

  • 1-cup almonds, sliced

  • 1 1/4 tsp oregano

  • Salt to taste

To cook the quinoa, add one part of the grain to one three quarters liquid in a saucepan. After the mixture is brought to a boil, reduce the heat to simmer and cover. One cup of quinoa cooked in this method usually takes 15 minutes to prepare.

When cooking is complete, you will notice that the grains have become translucent, and the white germ has partially detached itself, appearing like a white-spiraled tail. If you desire the quinoa to have a nuttier flavor, you can dry roast it before cooking; to dry roast, place it in a skillet over medium-low heat and stir constantly for five minutes.

Sauté chopped vegetables in olive oil until clear, yet crisp: stir in oregano. Add sautéed vegetables to cooked, hot quinoa, mixing well. Add salt to taste. Dry-roast almonds in heavy skillet until lightly golden. Add almonds and mix.

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