Almond Bacon Bits

This is a tasty and healthy alternative to bacon! We had to experiment with the original recipe to get it to the right toastiness level, but once you have the cook time dialed in for your oven, it's a quick snack that's great by itself or as a topping for all of your favorite this-needs-bacon meals. Is that all of them?

Servings: 8

3 c Sliced almonds, blanched

¼ c Low-sodium tamari or soy sauce

2 Tbsp Maple syrup

1 Tbsp Liquid smoke (we use Stubb's Mesquite)

1 tsp Smoked paprike

Preheat oven to 350F. Combine all the marinade ingredients in a bowl. Toss the almond slices in the marinade and coat well. Line a baking sheet with parchment paper and use a slotted spoon to create an even layer of almonds on the sheet. Bake for about 17-19 minutes, tossing the almonds halfway through. You may also brush on more marinade halfway through if you have some left. Do keep an eye on them as they bake! The original recipe called for 25-35 minutes which burnt ours to a complete crisp. You may have to adjust cook time based on your oven, and your desired level of crispiness.

This recipe is based on a recipe originally found here at Vegan Comfort Classics.

Berry Oatmeal Bars

I rarely add recipes to my collection here after making them once, but this is the one. I don't even eat breakfast bars. But my husband does, and he's always finding recipes that he likes that are complicated, take too many weird ingredients, and use half of the kitchen equipment we own. And inevitably we stop making them and have 90 pounds of dates and cocoa powder we won't use for anything else. 😐 So I searched for bars with ingredients we keep around the house, and this was the first try - and a winner! I may even start eating breakfast bars myself now. I love the texture, they're not too sweet, and I love berries. Blackberries are in her original, and what I wanted, but they are still in low supply around here. So I used raspberries and they were fantastic! I can't wait to experiment with cherries, or even huckleberries if I'm lucky enough to get that many someday. Enjoy!

Servings: 8

2 cups Old-fashioned oats (rolled oats)

2 Tbsp flaxseed or chia seed

1 Tbsp cinnamon

½ tsp nutmeg

½ tsp ground ginger

½ tsp salt

¼ cup maple syrup

1 ¼ cup non-dairy milk

½ cup chopped pecans

fresh or frozen berries or cherries

Preheat oven to 375F. Combine all ingredients in a large bowl until well mixed. Let sit at least five minutes until some liquid is absorbed. Fold in the berries being careful not to break them up too much. Line a 9x5 inch loaf pan with parchment paper. Pour the oat mixture into the pan. Bake 45-50 minutes until the center is set. Remove from the pan. Set on a cooling rack. Once cool, slice into 8 bars.

This recipe is based on a recipe originally found here at Marisa Moore.

Bison Chili

I know. I'm Texan. But if you are looking for a low-meat chili that doesn't taste low meat, this is the recipe for you. It originally called for cauliflower (this is how I found out no amount of spice can fix how much I dislike cauliflower), and we've compensated for its loss by increasing the other veggies. I particularly enjoyed it with my Tequila Lime Hot Sauce, but it's great even without. Enjoy! (This recipe is based on a recipe originally found on the Whole Foods website, but which has now been taken down. Thanks, Amazon. 😡)

Servings: 6

½ lb. ground bison

1 ½ large onion, finely chopped

2 large carrots

1 ½ green bell pepper, seeded and finely chopped

3 cloves garlic, finely chopped

2 tsp. ground cumin

2 Tbsp. chili powder

1 Tbsp. apple cider vinegar

1 15oz can diced tomatoes

1 28oz can crushed tomatoes

1 15oz can black beans, drained and rinsed

Heat a large Dutch oven or pot over high heat. When the pot is hot, add bison and brown it, stirring often for 5 minutes. Add onion and carrot, and cook, until both begin to soften, about 5 minutes. Add 1/2 cup water to deglaze the pan, scraping brown bits from the bottom of the pan as the water evaporates.

Add bell pepper and garlic and cook until vegetables begin to soften, about 5 minutes. Add cumin, chili powder, vinegar, tomatoes and beans along with 1 cup water. Bring to a boil, then reduce to a simmer and cover, stirring occasionally, until vegetables are fork tender, about 45 minutes.

Cherry Chocolate Cake

I've been eating this cake since I was very, very small. My mother got this recipe from a co-worker possibly before I was born. When I was young I found that it was not sweet enough, but as an adult it is very perfectly not-too-sweet. A favorite around the holidays.

Servings: 8

2 cups flour, sifted

¾ cup sugar

¾ cup vegetable oil

2 eggs, beaten

2 tsp. vanilla

1 tsp. baking soda

1 tsp. cinnamon

⅛ tsp. salt

21 oz. cherry pie filling

6 oz. semi-sweet chocolate chips

1 cup pecans, chopped

Combine oil, eggs, and vanilla. Then stir in flour, sugar, baking soda, cinnamon, and salt. Then stir in pie filling, chocolate chips, and pecans. Transfer entire mixture into a greased and floured bundt pan. Bake at 350F for one hour, or until inserted toothpick comes out clean.

Chickpea Omelette

Having only had one chickpea omelette previously, made by professional chefs that I admired, I was apprehensive about making my own. It had not been as good as I hoped. But I dove into this one anyway, even without a decent omelette pan. It was so much better than I had hoped! Which is why I am adding it here. We've cut the salt back from the original recipe (it's rare for me to find things too salty, but it happened), but otherwise we followed the original.

Servings: 1

¼ c chickpea flour

⅓ c water

1 Tbsp nutritional yeast (optional)

a pinch of salt, or to taste

¼ c vegetables of choice

oil for frying

cheese (optional)

Mix chickpea flour, nutritional yeast, salt and water and stir until there are no lumps. The original recipe called for 1/4 tsp of salt, but we found that to be too salty. Dice up whatever veggies you want to add to your omelette. Saute the veggies on medium-low for about 3-5 minutes until they become tender. Add the veggies to the batter and give the batter another stir. Turn up the heat to medium and pour the batter in the skillet like you would a large pancake and cook for about 5 minutes until the top of the omelette no longer looks wet. (You can put a lid on the frying pan for a minute or two to help it cook evenly.) Carefully loosen up the omelette with a spatula and flip the omelette to the other side and cook for 3-5 more minutes. Top with cheese (if using) and fold over so that the cheese is in the middle. We used a vegan gouda, and it was fantastic.

This recipe is based on a recipe originally found here at The Hidden Veggies.

Couscous with Nectarines and Pistachios

This recipe combines a lot of things I am separately generally excited about. Pistachios. Shallots. Couscous. This recipe comes together to make a fairly subtle flavor despite its ingredients. For a bit more punch, try doubling the dressing. (This recipe is based on a recipe originally found on the Whole Foods website, but which has now been taken down. Thanks, Amazon. 😡)

Servings: 4

1 cup couscous

1 Tbsp apple cider vinegar

½ tsp Dijon mustard

¼ tsp sea salt

¼ tsp black pepper

2 Tbsp olive oil

2 nectarines

1 ½ cups watercress

½ cup pistachios, chopped

¼ cup shallots

Cook couscous per directions. Meanwhile, in a large bowl, whisk together vinegar, mustard, salt and pepper. Whisk in olive oil in a thin steady stream until dressing thickens. Add couscous, nectarines, watercress, pistachios and shallots to bowl and toss to combine. Serve warm or chilled.

Filipino-Style London Broil

This is one of my favorite dishes of all time. I discovered it during my several years working with Filipino crew members on cruise ships, and was lucky enough to find this recipe online years later. Even if you don't eat meat - make up this marinade and use it on rice or whatever you wish. I have a hard time not drinking it straight from the bowl.

Servings: 4

2 lemons

1 cup soy sauce

½ cup distilled white vinegar

½ cup vegetable oil

1 medium onion, chopped

3 cloves garlic, chopped

3 bay leaves, crumbled

1 tsp. ground coriander

1 tsp. black pepper

1 ½ lb. flank steak, piece of sirloin, or top or bottom round steak

Cut lemons in half and squeeze out the juice with a citrus press. Place the lemon juice in a large nonreactive mixing bowl. Cut the rind of 1 lemon into 1/4-inch dice and add it to the juice. Add the soy sauce, vinegar, oil, onion, garlic, bay leaves, coriander, and pepper and whisk to mix. Set aside half of the lemon juice mixture to use as a sauce. Marinade the steak in the first half of the sauce for at least 6 hours, ideally overnight. When ready to cook, remove excess marinade with a spatula. Cooking time will vary with type of steak. (For extensive grilling instructions and tips visit the original recipe, a link to which is included below.) Serve with reserved sauce and rice.

This recipe is based on a recipe originally found here at Epicurious.

Gomen Wat

This is the reason I ever even tried collard greens. This is a traditional Ethiopian dish which I discovered (along with many other very tasty things) at Aster's Ethiopian here in Austin. This recipe is darn close to what I had there, and I can't recommend it enough.

Servings: 6

1 lb. collard greens, chopped

2 cups water

2 Tbsp. olive oil, divided

¾ cup onion, chopped

8 cloves garlic, chopped

1 Tbsp. fresh lemon juice

1 tsp. salt

½ tsp. ground tumeric

½ tsp. paprika

½ tsp. ground allspice

2 Tbsp. fresh ginger root, minced

Place chopped collard greens in a pot with 2 cups of water. Bring to a boil, then reduce heat to low. Cover, and simmer until collards are tender, about 20 minutes. Drain, but reserve the cooking water. Set aside.

Heat 1 tablespoon olive oil in a pot over medium heat. Stir in onions and cook until just beginning to brown, about 10 minutes. Stir in garlic and cook for 1 minute. Add the cooked collards, 1 tablespoon olive oil, and the reserved cooking water. Simmer, uncovered, over medium-high heat until liquid is nearly evaporated, 10 to 15 minutes.

Add lemon juice, salt, turmeric, paprika, allspice, and ginger root. Cook about 5 minutes.

This recipe is based on a recipe originally found here at

Green Bean Casserole

A holiday staple at many households, I was never introduced to it as a child. It became an instant favorite as soon as I discovered it as an adult though. My quest to eat less processed and fatty foods led me to this recipe that builds this dish completely from scratch. I have to admit though that I'm still a sucker for the French-style green beans, so those are still much easier out of the can.

Servings: 8

2 14.5 oz cans no sodium added French-style green beans

4 medium shallots, thinly sliced across grain

¼ cup whole wheat flour

½ tsp salt

¼ tsp pepper

8 oz. mushrooms, sliced

3 cloves garlic, minced

3 Tbsp. whole wheat flour

1 ½ c skim milk or almond milk

1 Tbsp onion powder

1 tsp dried thyme

1 tsp paprika

Season the quarter cup of flour with the salt and pepper and place in plastic baggy; toss the sliced shallots in a bit of milk and toss them in the flour mixture to coat. Remove shallots and shake off excess flour, and place on a cookie sheet lined with parchment paper. Set aside. In a skillet on medium heat, add mushrooms and enough water to prevent sticking (I have also used cooking sherry - very tasty); cook for 5 minutes, stirring often, until mushrooms are reduced in size and cooked through. Add minced garlic to the mushrooms and cook for 1 minute; sprinkle 3 Tbsp flour over the garlic and mushrooms and cook an additional minute. Gradually add milk, stirring constantly; bring to a simmer and cook 5 minutes; mixture will reduce and thicken. Add onion powder, dried thyme, and paprika. Add salt and pepper to taste. Drain green beans and place in ovenproof dish; pour mushroom mixture over green beans. Place green bean dish and cookie sheet with shallots in oven and bake at 350-degree for 30 minutes. If shallots are not crispy enough, allow them a few extra minutes. Top green beans with shallots and serve.

This recipe is based on a recipe originally found here at Austin Fit Magazine.

Grilled Turkey Burgers

A sweet but surprisingly savory alternative to the regular ol' beef hamburger.

Servings: 3

1 egg, beaten

⅓ cup fine dry bread crumbs

¼ cup green pepper, finely chopped

2 green onions

2 Tbsp. milk

½ tsp. salt

⅛ tsp. pepper

1 lb. ground turkey

2 Tbsp. orange marmalade

3 sandwich buns

lettuce, tomato, and onion (optional)

In large mixing bowl combine egg, bread crumbs, green pepper, onions, milk, salt, and pepper. Add turkey and mix well. Shape mixture into patties. Grill patties on an uncovered grill directly over medium coals for 6 minutes. Turn patties and brush with marmalade. Grill for 8 to 12 minutes more or until an instant-read thermometer inserted in side of patty registers 165 degrees F. Toast cut sides of buns on grill and serve with desired toppings.

This recipe is based on a recipe originally found here at

Macadamia and Ginger Stuffing

This is one of my favorite holdovers from the many recipes we decided on for our post-wedding dinner in Hana, Hawaii. This is an amazing mix of flavors and textures, and a great departure from the traditional Thanksgiving stuffing. But no need to wait for a holiday!

Servings: 8

6 cups 3/4-inch cubes of Hawaiian bread

¼ cup butter

1 lb. sweet Italian sausage, casings removed

1 cup shallots, chopped

¼ cup fresh ginger, minced and peeled

1 cup green onion, chopped

1 cup canned water chestnuts, drained and chopped

1 cup dry-roasted macadamia nuts, coarsely chopped

½ cup fresh parsley, chopped

2 Tbsp. grated orange peel

¾ cup low-sodium chicken broth

3 large eggs, beaten

Preheat oven to 350F. Place bread cubes on baking sheet. Bake until dry and firm, stirring occasionally, about 18 minutes. Transfer to very large bowl.

Melt butter in heavy large skillet over medium-high heat. Add sausage, shallots and ginger. Sautè until sausage is cooked through, breaking up meat with back of spoon, about 10 minutes. Transfer to bowl containing bread cubes. Mix in green onions and next 4 ingredients. (Can be made 1 day ahead. Cover; chill.)

Butter 13x9x2-inch baking dish. Mix enough chicken broth into stuffing to moisten. Season with salt and pepper. Mix in eggs. Transfer stuffing to prepared dish. Cover with foil. Bake 45 minutes. Uncover and bake until golden brown on top, about 10 minutes longer.

This recipe is based on a recipe originally found here at Epicurious.

Maui Pineapple Passion Salsa

All things pineapple are popular around this house, and when Maui Tacos made their pineapple salsa recipe public, we couldn't pass up the opportunity to make it ourselves. Whenever we're in Hawaii, we can save ourselves the hassle, but the rest of the time, we don't have to go without. I can no longer seem to find this recipe online, so this may be the only place to get it!

Servings: 8

1 cup fresh pineapple, chopped

1 cup fresh tomatillo

1 cup pineapple juice

4 jalapeño peppers, steamed and seeded (steam for 15 minutes)

½ cup fresh cilantro

2 clove garlic

2 tsp. Mexican oregano

salt and pepper to taste

Place half of the pineapple in a pot. Remove outer peel of tomatillos and chop brusquely. Add all of the tomatillo and pineapple juice and cook for five minutes over medium heat. Cool. Set aside in a glass or ceramic bowl. Place remaining ingredients into a blender and puree for 5 seconds.Combine with cooled mixture. Chill thoroughly.

Miser Wat

This is another favorite dish of ours from Aster's Ethiopian Restaurant. This is a decent representation of what I have had there, although until I get that injera mastered, it certainly isn't the same experience. :)

Servings: 8

1 Tbsp olive oil

2 c white onion

2 tomatoes

1 tsp fresh garlic, chopped

1 Tbsp fresh ginger, minced

2 Tbsp berbere

2 c split red lentils

6 c veggie broth

¼ c tomato paste

salt, to taste

Saute the onions in the olive oil, until the onions are translucent. Add the garlic and ginger and saute for another minute. Add the berbere and saute for a few minutes more, stirring occasionally to prevent burning. The onions should start to caramelize. Mix in the chopped tomatoes and tomato paste and simmer for another 5-10 minutes. Add the lentils and the vegetable stock and bring to a boil, then turn down to a simmer and cook uncovered for an hour. Salt to taste.

This recipe is based on a recipe originally found here at Thrifty Fun.

Pineapple Fried Rice

We found this recipe after having this delicious dish at our favorite local Thai place, Thai Passion (RIP 😭). I still like theirs better, but this recipe is very good too. The original recipe calls for shrimp, but we use chicken instead.

Servings: 4

1 Tbsp. garlic, minced

⅓ cup cooking oil, or as needed

2 boneless chicken breasts, cubed

⅓ cup carrot, diced

⅓ cup onion, diced

1 egg, beaten

4 cups jasmine rice, cooked

1 Tbsp. butter

1 tsp. sugar

1 tsp. white pepper

⅓ cup sweet peas

⅓ cup raisins

¼ cup soy sauce

1 fresh pineapple (cut in half, remove fruit, cut into chunks)

⅓ cup roasted cashews

In a wok at medium-high heat, add the garlic and oil and stir until golden brown. Add the chicken, carrot, and onion, and cook until chicken is cooked through.

Add the beaten egg and stir constantly for 30 seconds. Add rice, butter, sugar, white pepper, sweet pea, raisin, soy sauce and fresh pineapple and stir until the ingredients are thoroughly mixed, approximately 3 minutes. Remove from heat, place in hollowed-out pineapple halves and top with cashews before serving.

This recipe is based on a recipe originally found here at

Pineapple Habanero Hot Sauce

A very hot and flavorful hot sauce for all spicy occasions. Makes enough for about 10 hot sauce-sized bottles.

Servings: 10

30 habanero peppers

1 pound carrots

1 shallot

4 garlic cloves

5 limes

1 ½ c apple cider vinegar

½ c brown sugar

1 fresh pineapple

Wash, peel and shred carrots. Chop shallots and garlic and saute in large pot until shallots are soft. Chop pineapple, chop stems from habaneros, and put all remaining ingredients in the pot. Cook it down about about 20 minutes. Allow to cool enough to put into blender, and blend well.

This recipe is based on a recipe originally found here at Snapguide.

Purple Hull Peas and Sausage

We made this delicious dish using local cowpeas brought to us by Greenling CSA delivery service (RIP 😭). I have historically been no fan of black-eyed peas, but this recipe they sent won me over.

Servings: 3

½ large onion, chopped

2 cloves garlic, minced

½ Tbsp. oil

2 cups fresh purple hull peas

2 cups chicken broth

8 oz. spicy andouille sausage

salt and pepper to taste

In a medium skillet, sauté the onion and garlic in the oil until softened. Transfer the vegetables to a medium saucepan; add peas and chicken broth. Cover and simmer for 30 minutes.

Meanwhile, slice the sausage and brown in the skillet. Add to the peas, cover, and simmer for 20 minutes longer, or until peas are tender. Uncover and simmer briskly for about 5 minutes to reduce slightly. Add salt and pepper, as needed. Serve with cornbread.

This recipe is based on a recipe originally found here at

Sausage-Stuffed Acorn Squash with Molasses Glaze

This recipe was a surprise hit with Rob, not being a squash-eater. For that matter me too, as it is not nearly as sweet as the molasses made me think it would be. A perfect fall comfort food, we enjoyed it just the same during a record-breaking hot July in Texas.

Servings: 2

1 medium acorn squash

small amount butter or oil for grilling veggies

¼ cup red bell pepper, diced

1 large green onion, sliced

½ cup bread crumbs

¼ cup beef or chicken broth

½ lb breakfast sausage

¼ tsp pepper

⅛ tsp salt

⅓ cup mild molasses

Preheat oven to 400F. Cut squash in half horizontally. Scoop out seeds and fibers from halves and discard. Place face down on a greased, foil-lined dish or cookie sheet, and bake for 10 minutes.

Meanwhile, heat butter or oil in nonstick skillet over medium heat. Add bell pepper and green onions; saute until tender, about 3 minutes. Transfer to large bowl; cool. Mix in sausage, bread crumbs, broth, pepper and salt. Mound sausage mixture into each half of the squash after the initial 10-minute bake is finished. Brush sausage mixture and squash with half the molasses and bake for an additional 25 minutes.

After 25 minutes, remove from oven and brush again using remaining molasses. Bake an additional 10 minutes, or until squash is tender and sausage is cooked through.

This recipe is based on a recipe originally found here at Epicurious.

Savory Oatmeal

I have spent my whole life hating oatmeal. Flavorless and mushy, I thought I would be scarred for life after being made to eat it at a day care center in Dallas. I soon began going without breakfast I hated it so much. However, it turns out that if you add avocado, habanero salsa, a few crunchy water chestnuts to lessen the mushiness, even I will enjoy oatmeal.

Servings: 2

1 cup old-fashioned rolled oats

6 water chestnuts, chopped

1 ½ cups water

1 cup spinach

¼ cup salsa of choice

2 Tbsp nutritional yeast

¼ avocado

smoked paprika, salt, pepper, to taste

Combine the oats and water chestnuts in a small saucepan over medium heat. Add water. Heat until simmering, then cook until oats are tender, about five minutes. Stir in spinach, salsa, and nutritional yeast. Pour into bowls and top with avocado, smoked paprika, salt, and pepper to taste.

This recipe is based on a recipe originally found here at No Meat Athlete Cookbook.

Sesame Peanut Noodles

I always think that I can just freehand a sauce for my noodles. Experience has informed me otherwise. Epicurious provided me this wonderful recipe for peanut sauce that I only slightly modify to make a little less sweet and less oily. Use whatever veggies and noodles you like. I like broccoli because it really absorbs the sauce. This recipe makes enough sauce for 2-4 servings depending on how much sauce you like. We usually stretch it to 2.5-3 servings.

Servings: 2-4

½ cup peanut butter

¼ cup soy sauce

⅓ cup warm water

2 Tbsp fresh ginger, peeled and chopped

1 garlic clove, chopped

2 Tbsp red wine vinegar

½ Tbsp sesame oil

1 tsp honey

1 tsp red pepper flakes

2-4 servings soba, rice, or other Asian noodles

2-4 servings various veggies such as broccoli, carrots, and onions

Combine all sauce ingredients. Sauté veggies in a large pan. When cooked to desired doneness add sauce. Cook noodles to package directions, then mix into veggies and sauce and serve.

This recipe is based on a recipe originally found here at Epicurious.

Spicy Grilled Peach and Chicken Kabobs

You would think that the combination of chipotle, apricot, rosemary and soy sauce would be quite the flavor punch, but once brushed over the kabobs it blends fabulously and is actually fairly subtle. (Tasting it straight from the bowl is another matter!) It was great with corn on the cob on the side. (This recipe is based on a recipe originally found on the Whole Foods website, but which has now been taken down. Thanks, Amazon. 😡)

Servings: 4

¾ lb. chicken breast, cut into 1½-inch chunks

2 ripe peaches, cut into 8 chunks each

1 small red onion, quartered and pulled into petals

2 Tbsp. orange juice or white wine

2 tsp. reduced-sodium tamari or soy sauce

3 Tbsp. no-sugar-added apricot fruit spread

1 ½ tsp. minced chipotle in adobo sauce

1 tsp. chopped rosemary

Prepare a grill for medium-high heat cooking. On 4 long metal skewers, alternate pieces of chicken, peach and onion.

In a small bowl, whisk together juice, tamari, fruit spread, chipotle and chopped rosemary. Grill kabobs, turning frequently, until lightly browned, about 5 minutes. Begin dipping rosemary sprig in tamari mixture and brushing kabobs, turning kabobs frequently, until chicken is cooked through and kabobs are glazed, about 3 minutes more.

Sweet and Sour Chicken with Carrots and Onion

This is not your typical Asian-style sweet and sour. The Ashkenazic and Sephardic Jewish traditions feature dishes with sweet and sour combinations such as honey and lemon. This is a tasty departure from your everyday chicken meal.

Servings: 2

2 skinless boneless chicken breast

1 tsp. paprika

⅜ tsp. cinnamon

¼ tsp. black pepper

¾ Tbsp. olive oil

½ large onion, cut into thin strips

½ lb. carrots

1 Tbsp. garlic, minced

½ cup water

¼ cup fresh lemon juice

2 Tbsp. honey

salt to taste

Pat chicken dry. Mix paprika, cinnamon, and pepper and rub onto chicken.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then brown chicken, turning over once, about 10 minutes. Transfer chicken to a plate.

Add onion and carrots. Sprinkle with salt and pepper to taste and cook over moderate heat, stirring occasionally, until onion is softened and beginning to brown, 8 to 10 minutes. Add garlic and cook, stirring occasionally, 1 minute.

Return chicken to skillet, nestling it into vegetables. Stir together water, lemon juice, and honey until blended and add to skillet, then cook over moderately low heat, covered, until chicken is cooked through and carrots are tender, 25 to 30 minutes.

This recipe is based on a recipe originally found here at Epicurious.

Vegan Brussels Sprouts Casserole

After many failed attempts to find ANY vegan casserole that was actually tasty and NOT full of fake food cheez, I went into this one with apprehension. But endurance paid off, and this casserole is delightful. And pretty easy at that!

Servings: 4

1 pound Brussels sprouts, trimmed

2 cups vegetable broth, divided

½ cup raw cashews, soaked for 1 hour

2 Tbsp nutritional yeast

2 tsp tapioca starch

1 tsp onion powder

½ tsp garlic powder

½ tsp smoked paprika

1 tsp salt

Preheat the oven to 400°F. Lightly oil a gratin dish, and set aside. Place Brussels sprouts in a large pot on medium-high heat, with 1 cup of vegetable broth. Bring to boil, and cook for 3 minutes. Prepare the sauce by draining the soaked cashews and adding to a high-speed blender, with remaining cup of vegetable broth, nutritional yeast flakes, tapioca starch, onion powder, garlic powder, smoked paprika, and salt. Process the mixture until smooth. Pour the sauce over the Brussels sprouts, and bake for 20-25 minutes, or until golden brown and heated through.

This recipe is based on a recipe originally found here at Healthier Steps.

Vegan Steak

Let's be honest - this does not taste like nor really resemble steak. It is good though, and is a festive addition to grill night. We got this from Bosh! but they have sadly taken it down and replaced it with a recipe we don't like as well. So we've linked to it via the Wayback Machine below.

Servings: 4

¾ cup chickpeas, or half a can

¼ cup nutritional yeast

1 tsp garlic powder

1 pinch salt

2 Tbsp soy sauce or tamari

100 grams tomato puree (or half and half of tomato paste and water)

1 tsp smoked paprika

½ tsp ground pepper

½ cup vegetable broth

1 Tbsp Dijon mustard

220 grams vital wheat gluten

6 Tbsp soy sauce or tamari

1 tsp smoked paprika

1½ Tbsp maple syrup

Drain and rinse the chickpeas and put them into a food processor. Add the nutritional yeast, garlic powder, salt, 2 Tbsp tamari or soy sauce, tomato puree, 1 tsp smoked paprika, black pepper, stock and mustard, and blend till smooth. Transfer this mixture to a mixing bowl, add the vital wheat gluten and mix it all very well - it should come together into a tight ‘dough ball’. Knead this with your hands for a couple of minutes. Cut the ball into about 6-8 smaller equal-size balls. Start shaping your balls into steaks by flattening them with the help of a potato masher or a meat tenderiser. Each steak should be about 2cm thick. Set up a steamer over a pot of water and bring the water to a boil. In the meantime, cut as many pieces of tin foil as the number of steaks that you have. Wrap each steak completely in foil. Place all the foil packages in steamer, cover, and steam for about 20 minutes. Remove from the heat. If making them ahead, you can now store your steaks in a sealed container in the fridge for 3-4 days. To make the marinade, mix the 6 Tbsp tamari or soy sauce, 1 tsp smoked paprika, and maple syrup. Soak the steaks in the marinade for at least a couple of minutes, turning them around really well so that they absorb as much of the marinade as possible. Put 1 tbsp of oil into a non-stick pan on a high heat and cook each steak on both sides till it goldens up and starts to char. Or put on grill!

This recipe is based on a recipe originally found here at Bosh!.

West African Spinach with Spicy Peanut Sauce

This recipe is very simple in preparation and ingredients, yet it is simply delicious. It has become a staple for weekday lunches. Fresh spinach is definitely preferred but in the interest of time I have used frozen and it is still fantastic. If using frozen I would recommend increasing the peanut butter to about a third of a cup. I sometimes like to sprinkle chopped peanuts on top for a bit of crunch. Serve with rice, couscous, or your favorite grain.

Servings: 4

1 lb fresh spinach

1 small yellow onion

2 cloves of garlic

2 hot peppers

14.5 oz diced tomatoes

¼ c peanut butter

salt to taste

Steam the spinach in a large pot until wilted, about 2 minutes. Remove from the heat and allow to cool briefly. Chop the spinach and set aside. Heat oil or water over medium heat. Add the onion, garlic, and chiles. Cook until softened, about 7 minutes. Stir in the tomatoes and peanut butter and cook for 5 minutes, stirring to make a sauce. Add a little water if the mixture is too dry. Add the reserved spinach and cook, stirring, until hot. Season with salt and serve at once.

This recipe is based on a recipe originally found here at Vegan Fire & Spice.

Yakisoba Chicken

I'm not terribly certain how authentic this is as yakisoba. Regardless, this recipe has been the quick and easy stand-by comfort dinner for us for years. That tablespoon of chili sauce packs some real heat, though. A warning to the spicy-sensitive among you. :)

Servings: 3

¼ tsp. sesame oil

1 ½ tsp. cooking oil

1 Tbsp. chili garlic sauce

1 clove fresh garlic, chopped

2 boneless chicken breast, cut into 1-inch cubes

¼ cup reduced-sodium soy sauce

½ onion, sliced into eighths

1 carrot

8 oz soba noodles

In a large skillet combine sesame oil, cooking oil and chili sauce. Stir fry 30 seconds. Add garlic and stir fry an additional 30 seconds. Add chicken and 1/8 cup of the soy sauce and stir fry until chicken is no longer pink. Remove mixture from pan, set aside and keep warm. In the emptied pan, combine the onion and carrots. Stir fry until veggies soften. Stir in the remaining soy sauce, cooked noodles and the chicken mixture to pan and mix to blend. Serve and enjoy!

This recipe is based on a recipe originally found here at