Archives: Recipes

The Chocolate Chip Cookie (Version 1.0)

The Chocolate Chip Cookie (Version 1.0)

In my past life I was obsessed with baking, went to culinary school and even worked professionally in the industry for a few years! Although much has changed since then (professionally and health-wise), it’s of no surprise that when the holidays come around, I’m more […]

Date Glazed Brussels Sprouts

Date Glazed Brussels Sprouts

Print Recipe Date Glazed Brussels Sprouts I first spotted this recipe on the Purple Carrot website, and I instantly bookmarked it thinking that it’d be perfect for Thanksgiving! However, I’ve omitted the oil. It’s salty, sweet, spicy, tart, and beautiful (both in flavor and aesthetics). […]

Pumpkin Pancake/Waffle | Recipe

Pumpkin Pancake/Waffle | Recipe


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Pumpkin Pancake/Waffle | Recipe
When I first started playing with this recipe, I made it as a waffle. This TOTALLY still works as a waffle, however I personally prefer my waffles to be light and crispy. In this recipe, I've opted to use a healthier flour (whole wheat) which creates a hearty/dense texture that is much better suited for pancakes, in my opinion. Also, because I tend to use sweet toppings (like maple syrup and fruits) I've created a batter that is less sweet for balance. I really hope you enjoy these! If you make too many, freeze them! This recipe will make 10 - 12 pancakes.
Servings
pancakes
Ingredients
  • 2 cups Whole Wheat Pastry Flour or substitute it with all-purpose flour, spelt flour, etc.
  • 3 tbsp coconut sugar or brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp Sea Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 2 cups Unsweetened Plant Milk plus more if needed, room temperature preferrred
  • 1 tsp Apple Cider Vinegar room temperature preferred
  • 1 tsp pure vanilla extract
  • 3 tbsp coconut oil plus more for frying
  • 275 g Canned Pumpkin ~ 1 cup. *Make sure the can says 100% Pumpkin, NOT pumpkin pie filling!
Servings
pancakes
Ingredients
  • 2 cups Whole Wheat Pastry Flour or substitute it with all-purpose flour, spelt flour, etc.
  • 3 tbsp coconut sugar or brown sugar
  • 1 tbsp baking powder
  • 1/2 tsp Sea Salt
  • 2 tsp Ground Cinnamon
  • 1 tsp Ground Ginger
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 2 cups Unsweetened Plant Milk plus more if needed, room temperature preferrred
  • 1 tsp Apple Cider Vinegar room temperature preferred
  • 1 tsp pure vanilla extract
  • 3 tbsp coconut oil plus more for frying
  • 275 g Canned Pumpkin ~ 1 cup. *Make sure the can says 100% Pumpkin, NOT pumpkin pie filling!
Instructions
  1. In a large bowl, whisk all of the dry ingredients together.
  2. In a separate bowl, first whisk together the plant milk and apple cider vinegar, until frothy. Then add the remaining wet ingredients and whisk to combine.
  3. Pour the wet mixture into the dry, and stir to combine. Do not over mix!
  4. PANCAKES: Over medium-high heat, lightly grease a skillet with coconut oil and pour 1/4 cup of batter into the pan. Once bubbles start to surface, flip the pancake over and continue to cook until golden brown.
  5. WAFFLES: Prepare the batter as instructed, but use 1/3 cup of batter for each waffle (or go according to the waffle iron manufacturer's directions) and spread it out a bit once on the hot iron. *Use a non-stick cooking spray instead of the extra coconut-oil to prep the iron, prior to pouring on any batter*
  6. Garnish with toppings of choice: fruits, nuts, 100% pure maple syrup...
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Dark Chocolate Chip, Banana, Walnut Muffins

Dark Chocolate Chip, Banana, Walnut Muffins

Print Recipe Dark Chocolate Chip, Banana, Walnut Muffins As an ex-professional baker, I HIGHLY recommend that you weigh everything instead of using measuring cups. Baking is a science… accurracy is important! Servings muffins Ingredients 200 g spelt flour 1 1/2 cups1 teaspoon baking powder3 tablespoons […]

Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn

Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn

Print Recipe Alex Approved: Grilled Pineapple Unfried Rice w/ Gardein Chickn Lately, Alex (my fiancé) has expressed more interest in plantbased meals. So OF COURSE I had to jump all over this opportunity! Besides pizza, Alex loves chicken and rice. So I took this recipe […]

Curried Tofu

Curried Tofu

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Curried Tofu
Recipe adapted from Forks Over Knives
Servings
people
Ingredients
  • 1/2 cup brown rice rinsed & drained (~ 2 cups cooked)
  • 2 heads baby bok choy cut into 1-inch pieces
  • 2 scallions (white and green parts) finely chopped
  • 3 cloves garlic minced
  • 1/2 tablespoon Fresh Ginger grated
  • 1 14-oz packaged extra-firm tofu drained & cut into 1-inch-thick strips
  • 3 tablespoons tomatoe paste
  • 1 1/2 teaspoon cornstarch
  • 1 tablespoon tamari
  • 2 teaspoons curry powder
  • 1/2 teaspoon Sriracha or to taste
  • 2 oz frozen green peas ~1/2 cup
  • Sea Salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon fresh cilantro finely chopped
Servings
people
Ingredients
  • 1/2 cup brown rice rinsed & drained (~ 2 cups cooked)
  • 2 heads baby bok choy cut into 1-inch pieces
  • 2 scallions (white and green parts) finely chopped
  • 3 cloves garlic minced
  • 1/2 tablespoon Fresh Ginger grated
  • 1 14-oz packaged extra-firm tofu drained & cut into 1-inch-thick strips
  • 3 tablespoons tomatoe paste
  • 1 1/2 teaspoon cornstarch
  • 1 tablespoon tamari
  • 2 teaspoons curry powder
  • 1/2 teaspoon Sriracha or to taste
  • 2 oz frozen green peas ~1/2 cup
  • Sea Salt to taste
  • freshly ground black pepper to taste
  • 1 tablespoon fresh cilantro finely chopped
Instructions
  1. Bring rice and 1 cup of water to a boil in a saucepan. Reduce heat to low, cover, and simmer for 45 minutes. Remove from heat and let cool; fluff rice with a fork
  2. Cut bok choy, chop scallions, mince garlic, and grate ginger.
  3. Drain and cut tofu then pat dry. Place tofu on a nonstick skillet and cook over medium-high, turning occasionally, until golden on all sides, 5 to 7 minutes. Meanwhile, combine 1 cup of water, tomato paste, arrowroot, soy sauce, curry powder, and Sriracha (if using) in a bowl and mix well. Add mixture and peas to tofu and cook until sauce thickens, 2 to 3 minutes. Taste and adjust seasoning.
  4. Sauté bok choy, scallions, ginger, and garlic in a saucepan over medium heat, stirring frequently, until bok choy has wilted, 5 to 7 minutes. Add water 1 to 2 tablespoons at a time as needed, to keep vegetables from sticking to pan. Add rice, season with salt and pepper to taste, and mix well.
  5. Chop cilantro and scatter over tofu. Serve hot over brown rice.
Recipe Notes
Store any leftovers in an airtight container in the refrigerator for up to 3 days.

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Sesame Peanut Noodles

Sesame Peanut Noodles

Print Recipe Sesame Peanut Noodles Servings Ingredients 1 8-oz whole grain soba noodles2 cups snap peas2 tbsp roasted, unsalted, unsweetened peanut butter2 tbsp rice vinegar1 tbsp reduce sodium tamari1 tbsp sesame tahini1/8 tsp crushed red chili flakes1 1/2 cup shredded carrots1 red bell pepper, thinly […]

Chocolate Chip Tahini Cookies | Recipe

Chocolate Chip Tahini Cookies | Recipe

I literally came across photos of these cookies less than 2 hours ago and immediately decided to whip up a batch. I made some minor tweaks to suit my taste, however the base of this recipe comes from Sweet Potato Soul’s 5-ingredient Chocolate Tahini Cookies, (love […]

PB Banana Oatmeal | Recipe

PB Banana Oatmeal | Recipe


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PB Banana Oatmeal
Servings
Ingredients
  • 1/2 cup Rolled Oats
  • 1 cup Unsweetened Vanilla Plant Milk
  • 1 Very Ripe Banana
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 pinch Sea Salt
  • Optional Topping Ideas: 100% Pure Maple Syrup, Nuts, Nut Butter, Banana, Chocolate Chips, Coconut
Servings
Ingredients
  • 1/2 cup Rolled Oats
  • 1 cup Unsweetened Vanilla Plant Milk
  • 1 Very Ripe Banana
  • 1 tsp Cinnamon
  • 1/4 tsp Nutmeg
  • 1 pinch Sea Salt
  • Optional Topping Ideas: 100% Pure Maple Syrup, Nuts, Nut Butter, Banana, Chocolate Chips, Coconut
Instructions
  1. Mix all the ingredients together in a small/medium sized saucepan. Bring to a boil over medium heat.
  2. Lower the heat to a simmer, and allow the oats to cook for 8 to 10 minutes, or until desired consistency.
  3. Pour the oatmeal into a bowl and sprinkle on the desired toppings.
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Spicy Green Smoothie | Recipe

Spicy Green Smoothie | Recipe

Although this recipe makes enough to share between 2 people, I usually drink the entire thing myself! Print Recipe Spicy Green Smoothie Prep Time 5 minutes Servings Ingredients 3 oz Spinach1/4 Cucumber5 oz Frozen Mango1/2 Fronzen Banana1/4 cup Parsley1/2 Juice of a Lemon1/2 tsp Cayenne […]