Recipes

Prep Time: 20 mins

Cook Time: 10 mins

This lightened-up fettuccine Alfredo recipe is simple, elegant, and comforting. The sauce is a creamy, rich blend of Parmesan cheese, lemon juice, butter, and a secret ingredient - cauliflower!

• 12 ounces cauliflower florets, (1 small cauliflower)
• ½ cup grated Parmesan cheese, more for serving
• ¼ cup extra-virgin olive oil
• 2 garlic cloves
• ½ teaspoon Dijon mustard
• 3 tablespoons unsalted butter
• 2 tablespoons fresh lemon juice
• 1 teaspoon sea salt
• Freshly ground black pepper
• 16 ounces fettuccine pasta
• 1 to 1½ cups reserved pasta cooking water
• Chopped fresh parsley

• Bring a large pot of salted water to a boil. Add the cauliflower and boil until the cauliflower is fork tender, 8 to 10 minutes. Drain and place the cauliflower in a blender. Add the Parmesan cheese, olive oil, garlic, mustard, butter, lemon juice, salt, and several grinds of pepper.
• Cook the pasta in a large pot of salted boiling water according to package directions or until al dente. Drain the pasta, reserving 1½ cups of the starchy pasta water. Add 1 cup of the pasta water to the blender and blend the sauce until creamy.
• Transfer the pasta to a large bowl or skillet. Add the sauce and toss to coat. If the sauce is too thick, add the remaining ½ cup pasta water and toss again to loosen the sauce and make it a bit creamier.
• Sprinkle with parsley and season to taste. Serve with grated cheese on the side.

Prep Time: 10 mins

Cook Time: 33 mins

This apple crumble recipe is easier than pie, and it's just as delicious. Made with an oat-y, nutty crumble topping and tender spiced apples, it's the ultimate fall dessert!

• 5 apples, peeled and cut into 1-inch pieces
• 1 tablespoon apple cider vinegar
• 2 tablespoons water
• 1 teaspoon cinnamon
• ¼ teaspoon ground ginger
• ¼ teaspoon nutmeg
• Pinch of sea salt

• ½ cup almond flour
• ⅓ cup all-purpose flour
• ⅓ cup whole rolled oats
• ⅓ cup crushed walnuts
• ⅓ cup brown sugar or coconut sugar
• ⅓ cup melted coconut oil
• ½ teaspoon cinnamon
• Heaping ¼ teaspoon sea salt
• 1 teaspoon water, if needed

• Preheat the oven to 400°F and grease an 8x8-inch baking dish.
• Make the filling: Combine the apples, apple cider vinegar, and water in a saucepan and simmer over very low heat, covered, stirring occasionally (making sure the apples don’t burn on the bottom of the pan) for 15 minutes. Uncover, stir, and add the cinnamon, ginger, nutmeg, and salt and stir again. The apples should be tender, and the juices should be thick.
• Make the topping: In a food processor, place the flours, oats, walnuts, sugar, coconut oil, cinnamon, and salt and pulse until crumbly. Add the water if needed.
• Scoop the apple filling into the baking dish and sprinkle with the topping. Bake for 18 to 22 minutes or until lightly crisp on top.

Prep Time:  40 mins

Cook Time: 40 mins

 This vegan 7-layer dip is a great game day snack or party appetizer! It's a healthy dish full of classic taco dip.

  Ingredients 

• 1 (14-ounce) can refried beans
• Guacamole pulsed in a food processor
• 1 cup halved cherry tomatoes
• ½ bunch scallions, diced
• ½ cup cilantro, chopped
• 1 jalapeño, thinly sliced or diced, optional
• Tortilla Chips

Cashew Cream

• 1 cup raw cashews
• ½ cup water
• 2 tablespoons extra-virgin olive oil
• 2 tablespoons lemon juice
• ½ teaspoon sea salt

Spiced Quinoa

• 1½ cups cooked red quiona 
• 1 garlic clove, minced
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• ½ teaspoon cumin
• ½ tablespoon fresh lime juice
• 1 teaspoons extra-virgin olive oil
• ½ teaspoon sea salt
• ¼ teaspoon maple syrup

Instructions

1. Make the Cashew Cream: In a blender, combine the cashews, water, olive oil, lemon juice and sea salt and blend until creamy. Chill until ready to use.
2. Make the Spiced Quinoa: In a medium bowl, mix together the quinoa, garlic, chili powder, smoked paprika, cumin, lime juice, olive oil, sea salt, and maple syrup. Chill until ready to use.
3. In a serving tray that's 8x12 (or similar), layer the refried beans, kale guacamole, cashew cream, and spiced quinoa. Top with the tomatoes, scallions, cilantro, more cashew cream and the jalapeños, if using. Serve with chips.

Prep Time: 10 mins

Cook Time: 10 mins

These fluffy almond flour pancakes are a hearty, delicious breakfast or brunch! This recipe makes 6 small pancakes. If you're serving more than two people, you may want to double it.

• 1⅓ cup blanched almond flour*, spooned and leveled (see note)
• 1 teaspoon baking powder
• ¼ teaspoon sea salt
• ¼ cup almond milk
• 2 large eggs
• 1 tablespoon pure maple syrup, more for serving
• 1 teaspoon vanilla
• Extra-virgin olive oil, for the pan

• In a medium bowl, whisk together the spooned and leveled almond flour, baking powder, and salt.
• In a small bowl, whisk together the almond milk, eggs, maple syrup, and vanilla.
• Pour the wet ingredients into the bowl with the dry ingredients and stir. If your batter is very thick, stir in more almond milk until it resembles the photos above. If it's too thin, sprinkle in a touch more almond flour. (See photo in the blog post for batter consistency).
• Heat a non-stick skillet over medium-low heat. Brush the pan with a little olive oil and use a ¼-cup measuring cup to pour the batter onto the pan. (Note: these are more delicate than regular flour pancakes so it's important to make them small). Cook the pancakes for 1 to 2 minutes per side, turning the heat to low as needed so that the middles cook without burning the outsides. I usually turn my heat lower after each batch as my pan starts to hold residual heat. Almond flour pancakes darken a little quicker than pancakes that use regular flour.
• Serve with maple syrup.

Cook Time: 10 mins

This sautéed yellow squash is one of my all-time favorite summer squash recipes! A crispy, nutty panko topping contrasts perfectly with the tender, herb-flecked squash.

• 3 yellow squash
• Extra virgin olive oil, for drizzling
• Fresh basil & thyme for garnish, optional

• 1 tablespoon lemon juice
• 1 tablespoon extra-virgin olive oil
• 1 small garlic clove, grated
• 2 tablespoons parsley, finely chopped
• ¼ teaspoon sea salt
• Freshly ground black pepper

• ¼ cup panko bread crumbs
• ¼ cup Vegan Parmesan
• 1 tablespoon chopped parsley
• ¼ to ½ teaspoon sea salt
• pinch of red pepper flakes, optional

• Slice the squash into ¼-inch rounds. If the squash is large, slice the rounds into half-moons.
• Make the herb oil: In a jar with a tight-fitting lid, combine the lemon juice, olive oil, garlic, parsley, salt, and pepper and shake to combine.
• Make the topping: In a small bowl, combine the panko, Vegan Parmesan, parsley, salt, several grinds of pepper, and a pinch of red pepper flakes, if desired.
• Heat a large skillet over medium heat with a few drizzles of olive oil. Add the squash and sauté for about 7 to 10 minutes, stirring occasionally so that all sides get cooked. I like to cook mine until it’s soft, yet still has a firm bite, but before it becomes too watery and mushy. Remove from the skillet and toss with the herb oil. Top with the panko mixture, and fresh herbs, if desired.

Prep Time: 15 mins Cook Time: 20 mins

These buddha bowls are one of our favorite plant based recipes!

• 1 large sweet potato, cubed
• Extra-virgin olive oil, for drizzling
• 1 watermelon radish or 2 red radishes
• 2 medium carrots
• 1 cup shredded red cabbage
• Squeeze of lemon
• 8 kale leaves, chopped
• 2 cups cooked brown rice or quinoa
• 1 cup cooked chickpeas or cooked lentils
• ¾ cup sauerkraut or other fermented veggie
• 2 tablespoons sesame seeds or hemp seeds
• Turmeric Tahini Sauce, for serving
• Microgreens, optional
• Sea salt and freshly cracked black pepper

• Preheat the oven to 400°F and line a large baking sheet with parchment paper.
• Toss the sweet potatoes with olive oil, salt, and pepper, and spread onto the baking sheet. Roast for 20 minutes, or until golden brown.
• Thinly slice the radish into rounds (this is best done on a mandoline), and use a vegetable peeler to peel the carrots into ribbons.
• Toss the radish slices, carrots, and shredded cabbage with a squeeze of lemon. Set aside.
• Place the kale leaves into a large bowl and toss with a squeeze of lemon and a few pinches of salt. Use your hands to massage the leaves until they become soft and wilted and reduce in the bowl by about half.
• Assemble individual bowls with the brown rice, chickpeas, kale, carrots, radishes, cabbage, sweet potatoes, sauerkraut, sesame seeds, and microgreens, if using. Season with salt and pepper and serve with the Turmeric Tahini Sauce.

Prep Time: 15 mins Cook Time: 14 mins

Learn how to grill eggplant perfectly every time! I top the tender, charred eggplant slices with a fresh couscous salad. To make this recipe gluten-free, substitute cooked quinoa for the couscous.

• 2 medium eggplants, sliced into ¼-inch thick rounds
• Extra-virgin olive oil, for drizzling
• sea salt

• ½ cup dry Israeli couscous
• ½ teaspoon extra-virgin olive oil, more for drizzling
• 1 garlic clove, grated
• 1 tablespoon lemon juice, plus 1/2 teaspoon zest
• 3 tablespoons chopped dried apricots or Medjool dates
• heaping 1/4 teaspoon sea salt
• Freshly ground black pepper
• Pinches red pepper flakes
• ¼ cup finely chopped parsley
• 3 tablespoons chopped or sliced almonds
• ¼ cup mint leaves, for garnish.

• Make the couscous salad. Cook the couscous in a pot of salted boiling water until al dente, about 7 to 8 minutes. Drain and transfer to a medium bowl. Add the olive oil, garlic, lemon juice, lemon zest, dried apricots, salt, pepper, and red pepper flakes. Stir in the parsley and almonds and season to taste.
• Grill the eggplant. Heat a grill to medium-high heat. Drizzle the eggplant with olive oil and sprinkle with salt and pepper. Grill 2 to 3 minutes per side, until well-charred and tender.
• Assemble the eggplant on a platter and top with the couscous salad. Garnish with fresh mint. Drizzle with olive oil and season to taste. Serves 4 as a side dish, or 2 as a main.

These carrot cake cookies are soft, moist, and warmly spiced. Made with oat flour, almond butter, and flaxseed, they're (secretly) healthy enough to eat for breakfast or a snack. Top them with cream cheese frosting for a more decadent treat!

• 2 tablespoons ground flaxseed
• 5 tablespoons warm water
• 1 cup oat flour
• 1 cup additional whole rolled oats
• ½ cup almond flour
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• 1 teaspoon cinnamon
• ½ teaspoon nutmeg
• ½ teaspoon sea salt
• 1 cup grated carrots, (about 3 medium)
• ½ cup almond butter
• ¼ cup coconut oil, melted
• ½ cup maple syrup
• 1 teaspoon vanilla extract
• ⅓ cup chopped walnuts or pecans
• 1/2 recipe Vegan Cream Cheese Frosting, optional

• Preheat the oven to 350°F and line two large baking sheets with parchment paper.
• In a small bowl, combine the flaxseed and warm water and set aside to thicken for 5 minutes.
• In a large bowl, stir together the oat flour, the additional 1 cup rolled oats, almond flour, baking powder, baking soda, cinnamon, nutmeg and salt.
• In a medium bowl, combine the carrots, almond butter, coconut oil, and maple syrup, and vanilla and stir well. Add the flaxseed mixture and stir well to incorporate.
• Add the wet ingredients to the bowl of dry ingredients and fold in just until combined. Fold in the walnuts.
• Scoop ¼ cup of batter for each cookie onto the baking sheets. Bake, one sheet at a time, for 20 to 24 minutes, or until browned around the edges. Cool on the pan for 5 minutes and then transfer to a wire rack to finish cooling.
• When cookies are completely cool, pipe with cream cheese frosting, if desired.

These carrot cake cookies are soft and puffy, almost like a muffin top. The amount they puff up varies based on the exact ingredients you use.  

Prep Time: 10 mins

Cook Time: 1 hr 30 mins 

This French onion soup is just as good as any you'd find in a restaurant! The broth is rich, savory, and deeply flavorful, but the best part is the toasted baguette. Covered with melty, golden brown cheese, it takes this recipe over the top.

• 6 tablespoons extra-virgin olive oil
• 3 pounds medium yellow onions, halved and thinly sliced
• ¾ teaspoon sea salt
• 1½ tablespoons balsamic vinegar
• 1½ tablespoons tamari
• 1½ tablespoons fresh thyme leaves
• 3 garlic cloves, minced
• 3 tablespoons all-purpose white flour
• 1 cup dry white wine
• 6 cups vegetable broth
• Freshly ground black pepper

Topping

• Baguette slices
• Gruyère cheese, aged cheddar, and/or Parmesan cheese
• Fresh thyme
• Pinch of red pepper flakes, optional

• Heat the oil in a large pot or Dutch oven over medium heat. Add the onions, salt, and several grinds of pepper and toss to combine. Reduce the heat to low and cook for about 40 minutes, stirring every few minutes, or until the onions are very soft. Increase the heat to medium and cook 15 to 20 more minutes, stirring often, until golden brown. Add the vinegar, tamari, thyme, and garlic and stir. Sprinkle the flour on the onions, stir, and cook for 2 minutes. Stir in the wine and cook 2 minutes, or until evaporated. Add the broth and simmer over medium heat for 30 minutes.
• Preheat the oven to 450°F and line a baking sheet with parchment paper. Place the baguette slices, topped with cheese, on the baking sheet and bake until the slices are toasted and the cheese is melted, 8 to 10 minutes.
• Ladle the soup into ramekins or bowls and top each with a toasted baguette piece, fresh thyme, and a pinch of red pepper flakes, if desired.

Prep Time: 15 mins

Cook Time: 25 mins

These vegan brownies are fudgy, chewy, and rich - you'd never guess they're made without eggs or butter! We like them best on the day they're baked, but if you have leftovers, you can store them in an airtight container at room temperature for up to 3 days. They also freeze well.

• 2 tablespoons ground flaxseed
• 5 tablespoons water
• 1 cup all-purpose flour, spooned and leveled
• ¾ cup granulated sugar
• ¾ cup powdered sugar, sifted
• ⅔ cup cocoa powder, sifted
• 1 teaspoon baking powder
• ½ teaspoon fine sea salt
• ½ cup vegan dark chocolate chips, reserve some for topping
• ½ cup melted coconut oil
• 1 teaspoon vanilla extract
• Flaky sea salt for sprinkling, optional

• Preheat the oven to 325°F, grease an 8x8-inch baking dish and line it with parchment paper.
• In a small bowl, stir together the flaxseed and water and set aside for 5 minutes to thicken.
• In a medium bowl, combine the flour, sugars, cocoa powder, baking powder, salt, and chocolate chips.
• In a large bowl, whisk together the oil, vanilla, and the flaxseed mixture. Pour the dry ingredients into the bowl of wet ingredients and use a spatula to fold the mixture together, until moistened. It will be extremely dry and crumbly but will come together in the next step where it’ll be pressed into the pan. This mixture is very different from traditional brownies where a wet batter is pourable.
• Transfer the crumbly mixture to the prepared pan and use your fingertips to press it into an even layer. Sprinkle the reserved chocolate chips on top and gently press into the dough. Sprinkle with flaky sea salt, if using. Bake for 25 minutes, or until a toothpick inserted in the center comes out with just a few crumbs. Cool on a wire rack for at least 45 minutes before slicing and serving.

Prep Time: 5 mins

Total Time: 5 mins

This homemade margarita recipe is SO simple and delicious! Remember to taste and adjust your drink to create a balance of flavors you love.

• 1 ounce tequila
• 1 ounce Cointreau
• 1 ounce fresh lime juice, plus lime slices for garnish
• ½ ounce agave nectar (or simple syrup), or to taste
• Sea salt, for the rim

• Salt the rim of the glass by rubbing a lime wedge around the edge and dipping it onto a small plate of salt.
• Mix the tequila, Cointreau, and lime juice into the glass and fill the remainder of the glass with crushed ice. Stir and add the agave nectar, if desired, to sweeten. If it’s too strong, wait a little bit for the ice to melt.

Prep Time: 2 mins

Total Time: 2 mins

These easy 2-ingredient cocktails are guaranteed to be the star of your next brunch!

• 1 (750 ml) bottle of Champagne, prosecco, or cava, chilled
• 3 cups (750 ml) orange juice

• Pour the sparkling wine into the Champagne flutes, filling each glass about half full. Pour the orange juice on top to fill each glass and serve.

Prep Time: 2 mins

Total Time: 2 mins

These easy 2-ingredient cocktails are guaranteed to be the star of your next brunch!

• ½ cup freshly squeezed blood orange juice (strain the pulp if you wish)
• 3-5 tablespoons bourbon (depends on how boozy you want it)
• 2-3 drops of Angostura bitters
• splash of sparkling water
• orange slices & sprigs of mint, for garnish

1. Mix & serve!
2. (Alternatively, omit the sparkling water, shake everything in a cocktail shaker with ice and serve in a rocks glass).

Prep Time: 10 mins

Cool off with this easy mojito recipe! Made with rum, lime juice, simple syrup, and fresh mint, this refreshing cocktail is perfect for summer.

• 5 mint leaves, more for garnish
• 2 ounces white rum
• 1 ounce fresh lime juice
• ½ ounce simple syrup
• Ice
• Club soda or sparkling water
• Lime slices, for garnish

• Lightly muddle the mint in the bottom of a cocktail shaker until aromatic. Add the rum, lime juice, simple syrup, a handful of ice and shake.
• Strain into a glass filled with ice. Top with a splash of club soda and garnish with lime slices and more mint.