Category Archives for "Recipes"

Chocomole’ Black Bean Chili

Chocolate in chili? You betcha!!! I love mole’ sauce, so I figured, why not make a mole’ chili! This delicious one-pot meal contains tons of fiber, complex carbs and protein. Throw it over some brown rice or quinoa for even more nutrition. And it will satisfy your chocolate cravings too! Double win!


  • 2 tablespoons olive oil
  • 1 yellow onion, diced
  • 4 garlic cloves, minced
  • 1 red bell pepper, deseeded and diced
  • 1-1/2 tablespoons chili powder (I like a blend)
  • 1 teaspoon sea salt
  • 1 teaspoon chipotle chili powder
  • 2 tablespoons raw cacao powder
  • 2 teaspoons cumin
  • 1 teaspoon cinnamon
  • pinch red pepper flakes (leave out if you don’t want it too spicy)
  • 1 large garnet yam, peeled and diced
  • 2 carrots, diced
  • 2 cans black beans, drained and rinsed
  • 1 can kidney beans, drained and rinsed
  • 1- 28 oz can fire roasted crushed tomatoes
  • 1/2 cup water or tomato sauce
  • Juice of a lime
  • 1/2 teaspoon lime zest
  • Diced avocado, for garnish

In a large pot over medium heat, saute onion, garlic and red bell pepper until soft. Add all spices and stir to incorporate the flavors. Cook for another 3 minutes. Add garnet yam and carrots. Stir to combine with spices. Cook for another 5-7 minutes. Add water, one tablespoon at a time, if mixture starts to stick. Now add beans, tomatoes and water or tomato sauce. Stir well to combine. Turn heat to low, cover pot and let cook for about 20-30 minutes or until potatoes are soft. Add lime juice and zest. Top with avocado before serving.

Buffalo Cauli “wings”

What? Cauliflower Buffalo Wings? You bet! I got inspired by a few other recipes I saw online, so I came up with my own. Who knew there were so many vegan “wing” recipes out there!



  • 1 large head of cauliflower, cut into medium florets





Nacho “Cheese” Dip

You will never know this creamy, spicy nacho cheese dip is healthy AND vegan. Go ahead and indulge. Great for game day, or to take to a party and share with your friends.



  • 2 cups cashews
  • 1 jalapeno, seeds removed from half
  • 1 red bell pepper, deseeded
  • 3 garlic cloves
  • 1/3 of red onion
  • ¼ cup lemon juice
  • ¼ cup nutritional yeast
  • ¼ cup tahini
  • 1/2 teaspoon dry mustard
  • 1/4 – 1/2 teaspoon chipotle chili powder
  • 1/8 teaspoon onion powder
  • 1-1/2 teaspoons sea salt
  • 1/4 cup diced Roma tomatoes
  • 1/2 avocado, diced
  • Water



Spiced Almond Milk

This healthy, creamy treat is perfect to satisfy those nighttime sugar cravings. And it will comfort you and lull you off to sleep!



  • 10-12 oz. almond milk (unsweetened)
  • 1/2 teaspoons vanilla extract
  • 2 teaspoons Grade B maple syrup
  • dash nutmeg
  • 1/2 teaspoon cinnamon
  • dash cloves

Heat gently in a saucepan over low heat until warm.

Pumpkin Pie Waffles

I love these yummy, comforting waffles for brunch on the weekends! Warming scents of clove, ginger and cinnamon will permeate your home with cozy goodness; a perfect and health winter comfort food!



  • 1½ cups almond or rice milk
  • 2 teaspoons apple cider vinegar
  • 2¼ cups Bob’s Red Mill All Purpose Gluten-Free Baking Flour
  • 1 teaspoon xanthan gum
  • 2 teaspoons pumpkin pie spice
  • ¼ teaspoon cloves
  • 1 teaspoon cinnamon
  • 1 teaspoon baking powder
  • 1 teaspoon baking soda
  • ½ teaspoon sea salt
  • 1 cup canned pumpkin
  • 3 tablespoons maple syrup
  • 3 tablespoons cinnamon applesauce
  • 2 tablespoons coconut oil
  • 2 flaxseed eggs (blend 2 tablespoons ground flax in 6 tablespoons of water –let sit 5 minutes to gel)



Persimmon Apricot Chutney

It’s Persimmon season, and there is no better way to use these plump, juicy fruits than in a chutney. This recipe is my favorite, but feel free to get creative and add other dried fruits, such as raisins or dates.



  • (makes 3-1/2 cups)
  • 2 teaspoons coconut oil
  • 1 medium shallot, diced
  • ½ red onion, sliced thin
  • 12 oz. frozen cranberries (1 bag)
  • ½ c. dried apricots, chopped
  • 3 ripe persimmons, skinned & diced
  • 1 granny smith apple, diced
  • 1 tablespoon fresh grated ginger
  • 1 cup apple cider or apple juice
  • 1 tablespoon apple cider vinegar
  • ½ cup grade B maple syrup
  • 1 teaspoon ground cinnamon
  • Pinch cayenne pepper
  • Pinch cardamom
  • ¼ teaspoon cloves
  • ¼ teaspoon sea salt
  • zest of orange (optional)

Heat coconut oil in a saucepan over medium heat and add shallots and red onion. Saute until translucent and starting to caramelize. Add cranberries, apricots, persimmons, apple and fresh ginger to saucepan. Add cider, apple cider vinegar and enough water to cover. Bring to a boil and then turn down heat to a simmer. Cook for 15 minutes until the cranberries start to pop, stirring occasionally. Stir in maple syrup, spices and salt. Cook 5 minutes longer or until thick. Adjust seasonings if needed, remove from heat and stir in orange zest if using.

Endive Boats with Olive Hummus

Bitter endive topped with a dollop of savory hummus makes a perfect appetizer to serve at your holiday cocktail party. The hummus is homemade, so it makes this dish even better! If you don’t like olives, leave them out or replace them with roasted bell peppers.  Finish off with pomegranate seeds for a sweet, crunchy burst.



  • 2 large heads endive, leaves pulled off and cleaned
  • 1 can chickpeans, drained & rinsed
  • 1 tablespoon tahini
  • 1 clove garlic
  • 1⁄2 c. pitted olives (I like a blend of green & kalamata)
  • juice of one lemon
  • 1 teaspoon cumin
  • 1⁄4 teaspoon sea salt
  • 2-3 tablespoons olive oil
  • 1⁄4 cup pomegranate seeds



Shredded Brussels Sprouts w/Maple Miso Dressing

Brussels Sprouts are usually nixed at any dinner table, but this delicious warm dish will turn you into a convert! It’s healthy and tasty, and you won’t feel any guilt after indulging. GO ahead, have seconds!



  • 2 pounds Brussels sprouts, shredded
  • 1 leek, green parts removed and thinly sliced
  • 1 tablespoon olive oil
  • 1⁄2 teaspoon sea salt
  • Garnish: dried cranberries and chopped pecans




  • 1 tablespoon grainy Dijon mustard
  • 2 tablespoons mellow white miso
  • 2 tablespoons maple syrup
  • 2 tablespoons water
  • 2 tablespoons olive oil


Black Bean + Chipotle Cheese Quesadillas

These quesadillas are awesome to serve at a holiday party or potluck. They are totally dairy and gluten free and super delicious. Serve them up with a side of guac and some spicy salsa, and your guests will be delighted that they are eating healthy during the holidays without feeling deprived.



  • 1 tablespoon olive oil
  • 1 can black beans, drained and rinsed
  • 1/2 small red onion, finely diced
  • 1 teaspoon cumin
  • 1/2 teaspoon sea salt
  • Chipotle Cashew Cheese (see recipe below)
  • 1 pkg brown rice tortillas
  • Guacamole & salsa, for garnish

In a small saucepan, heat olive oil over medium heat and saute onion until soft. Add black beans, cumin and salt. Stir to combine and heat through. Set aside.



  • 1-1/2 cups cashews, soaked for 2 hours
  • 1/2 c. water (more if needed)
  • 1/2 teaspoon chipotle chili powder
  • 1/4 c. nutritional yeast
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon garlic powder or 1 raw garlic clove



Split Pea & Parsnip Soup

The weather has cooled off and that makes me crave one thing…SOUP! I scrounged around in my cabinet and my fridge to see what was lurking. I found 2 jars of split peas, and I thought…hmmm, Split Pea Soup!

I had a parsnip on hand so I threw that into the mix, but this soup would also be awesome with a garnet or Japanese yam. I love to cook with yams, as I love their sweetness and heartiness, but I decided to give them a little break this time around.
Most split pea soup is made with ham, but this vegan version is tasty AND good for you!



  • 1 tablespoon coconut or olive oil
  • 1 yellow onion, diced
  • 2 cloves garlic, minced
  • 2 celery stalks, diced
  • 1 teaspoon marjoram
  • 1/2 teaspoon thyme
  • 1 teaspoon smoked paprika
  • 3 carrots, diced
  • 1 parsnip, peeled and diced into 1/4″ cubes
  • 2 cups split peas
  • 6-7 cups veggie broth
  • 3 dashes liquid smoke (optional)
  • sea salt and pepper, to taste

Melt coconut oil in a soup pot over medium heat. Saute onion, garlic and celery until soft. Add herbs and paprika and saute for another few minutes to release flavor of herbs. Add carrots, parsnips, split peas and veggie broth. Stir well to combine. Turn heat to high and bring to a boil. Once boiling lower heat to simmer, cover pot and simmer for about 50-60 minutes or until split peas are soft and mushy, stirring occasionally. Add liquid smoke, if using and season with salt and pepper.