Vegan Spinach Artichoke Dip

vegan spinach artichoke dip recipe

Vegan Spinach Artichoke Dip recipe
serves 8-10

Here I’m updating the entertaining classic of Spinach Artichoke Dip by making it vegan and more pantry-friendly. Pureed cashews make it creamy and clever recipe design means that you’ll use exactly 1 (5-ounce) bag of baby spinach and 1 (9-ounce jar) of marinated artichokes. This dip should really be served warm, so if you don’t eat all of it in one sitting, rewarm in in the oven or microwave with a splash of water or almond milk to finish up the rest.

1 ½ cups raw cashews
Drizzle of extra virgin olive oil
1 onion, smalled diced
3 cloves garlic, minced
1 ½ cups of unsweetened almond milk or coconut milk beverage
3 tablespoons lemon juice
3 tablespoons nutritional yeast
1 teaspoon kosher salt (to taste)
5 ounces baby spinach
1 cup marinated artichokes, rough chopped

  1. Preheat oven to 425.  Pour boiling water over raw cashews to soak for 10 minutes.  Drain.

  2. Heat olive oil in a large skillet and saute onions and garlic until soft and translucent, about 5-10 minutes.

  3. Add drained cashews, almond milk, lemon juice, nutritional yeast, and salt to the high powered blender and blend until smooth.  

  4. Add sauteed onions and garlic, baby spinach, and marinated artichokes and pulse until rough chopped--you still want some chunky texture.  

  5. Pour into a glass baking dish or pie plate and bake for 15-20 minutes or until hot.  Don’t cook too long or it will thicken too much and form a thick skin on top. Serve immediately with chips or crudite.  

Strawberry Balsamic Shrub


Strawberry Balsamic Shrub recipe
Makes 2 cups

A shrub is a sweet-tart way to preserve fruit that dates back to colonial times. And it couldn’t be easier to make: simmer fruit like berries or plums with sugar and water and add vinegar. Strain and the syrup is your shrub. Shrubs are commonly found at trendy cocktail bars and are great for making at home cocktails and mocktails. I like to dilute mine with club soda to make a fizzy, sweet, and tart drink that reminds me of kombucha. The best part about shrubs is that they are perfect for ugly, imperfect or mushy fruit (just not spoiled or moldy). Keep the syrup in the fridge for several weeks.

1 lb strawberries, hulled and cut in half
1 cup sugar
1 cup water
1 cup vinegar (1 tablespoon balsamic vinegar and the rest apple cider vinegar)

  1. Bring strawberries, sugar, and water to a simmer.  Let simmer on low for about 20-30 minutes or until strawberries are super soft and liquid is darkly pigmented.

  2. Add vinegars and bring up to a simmer and cook for 5 minutes.  Strain through a fine mesh strainer, pushing fruit pulp with a wooden spoon to extract all liquid.  Save liquid in a mason jar in the fridge for a few weeks. You can use the pulp to top ice cream, yogurt or toast.  

Teff Waffles

teff waffles recipe

Teff Waffles recipe
makes 6-8 waffles

Teff is a naturally gluten-free pseudograin, best known for being the base ingredient for the spongy Ethiopian bread injera. These tiny grains are milled whole (not refined) to make a flour that’s I found teff flour online* but you can also look for it in the Bob’s Red Mill section of your grocery store. We don’t own a waffle iron but borrowed this one* made by All-Clad from my mother-in-law and I loved using it, so if we do end up buying one, I’ll probably go with this one. I served these with maple syrup, strawberries, and coconut yogurt. Leftover waffles can be cooled and refrigerated or frozen and then reheated in the toaster.

2 cups teff flour
2 teaspoons baking powder
pinch of sea salt
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
2 eggs
2 cups coconut milk beverage (the boxed kind, not canned coconut milk)
1/4 cup maple syrup
3 tablespoons coconut oil, melted

  1. Preheat waffle maker.

  2. In a large bowl, stir together teff flour, baking powder, sea salt, cinnamon, and pumpkin pie spice.

  3. In a medium bowl, whisk eggs, coconut milk beverage, maple syrup, and coconut oil.

  4. Pour liquid ingredients into dry ingredients and stir until just combined. Ladle batter into waffle iron and cook in batches according to iron instructions. I like to turn my waffle iron up to the highest setting and let the batter cook 2 extra minutes after the timer goes off because I like crispy waffles.

*affiliate links

Peach Gummies

peach gummies recipe

Peach Gummies recipe
makes about 200 gummies

I got into homemade gummy treats earlier this year when I had a doctor tell me to eat a more animal protein temporarily during a treatment I was getting. I’ve never been much of a meat eater, so I found that adding collagen and gelatin into some plant-based foods was a good way for me to get started. Now I love these little gummy treats and appreciate that I’m getting a little protein boost from them. I found these gummy bear molds on Amazon* and love them! They come with a little dropper to get the liquid neatly in the molds. For my vegetarian/vegan friends, you can make similar gummy treats using agar agar, a seaweed based gelatin—here’s a vegan recipe to try.

2 cups defrosted frozen peaches
juice from 3 lemons
2 tablespoons honey
6 tablespoons grassfed gelatin (I used Vital Proteins)

  1. In a blender, blend defrosted peaches and lemon juice until very smooth. Transfer to a small pot and whisk in honey. Turn heat on low and whisk in grassfed gelatin, making sure no lumps remain. Bring up to a low simmer and turn off heat.

  2. Transfer thickened mixture while it’s still hot to a glass baking dish or to gummy molds. If using molds you’ll want to use the dropper that comes with the set. Chill in the fridge until solidified, about 2-3 hours. Unmold and store in the fridge for about a week.

*affiliate link

Strawberry Cardamom Shake

strawberry cardamom shake recipe

Strawberry Cardamom Shake recipe
serves 2

Cardamom is one of my favorite spices. It’s floral and delicate but also easy to overdo, so if it’s a new ingredient to you, be cautious when you start adding it to recipes. I think it plays nicely with strawberry for my modern, Spring-y take on a strawberry milkshake. Rich coconut milk and a touch of maple syrup make this shake thick and sweet, steering it away from smoothie territory and more into a dessert-y treat.

1 cup sliced and frozen banana (1 medium banana)
2 cups frozen strawberries
1 15-ounce can full-fat coconut milk
2 tablespoons maple syrup
1/2 teaspoon vanilla extract
1/2 teaspoon ground cardamom

  1. Blend all ingredients in the blender until smooth.  

Coconut-Crusted Barramundi

coconut crusted barramundi recipe

Coconut-Crusted Barramundi recipe
serves 2

Barramundi is a mild white fish that’s both high in Omega 3 fatty acids (950mg per 6-ounce serving) and available as a sustainably farmed frozen option. I first learned of barramundi though Australis Barramundi and you can learn more about barramundi and their farming practices via their FAQs. (disclaimer: this post is not sponsored but Australis did send me some free fish to try. I’ve since bought my own at Whole Foods.) I think it’s a fabulous fish for people who don’t like “fishy-fish.” You could also substitute cod, halibut, or mahi mahi for this recipe.

1 tablespoon coconut oil
1 2 ounces barramundi fillets
1/2 cup coconut milk
1 cup unsweetened desiccated coconut
salt to taste

  1. Heat a large nonstick skillet and melt coconut oil. Pat dry barramundi fillets and generously salt on both sides.

  2. Dip each fillet in coconut milk and then in a plate with the unsweetened coconut. Immediately pan-fry for 2-3 minutes per side until fish is fully cooked and lightly golden.

Sweet Potato Toasts

sweet potato toast recipe

Sweet Potato Toasts recipe
makes 4 “toasts”

Slice a sweet potato into thin planks to make simple toast-like bases for your favorite toppings like avocado and almond butter. These sweet potato toasts can be made in the oven or toaster oven like I do here but you can also make them in a regular pop-up toaster—you’ll just need to cook them a few times on the toast setting to get them fully cooked.

for toast:
1 sweet potato

topping options:
hummus + sprouts
almond butter + blueberries
peanut butter + honey
avocado + sea salt

1. Preheat toaster oven or oven to 450.  Meanwhile, slice sweet potato lengthwise into 1/4 inch thick slices. To make this easier, you can first slice a thin piece off the side of the sweet potato so that it will stay stable when you cut it into the thin slices.

2. Lay sweet potato slices directly on the rack and bake for 10 minutes.  Using rubber-ended tongs, flip over the slices and bake for 10 minutes more.  Slices should be soft and lightly charred on the outside. Remove from oven and top with your favorite toast toppings.

Green Bean Fries

green bean fries recipe

Green Bean Fries recipe
serves 2

This became a go-to side dish for my personal chef clients because it’s an easy way to add a green vegetable to a meal and it’s such a crowd pleaser! It’s possible to make these oven roasted “fries” with regular green beans, but the result is so much better with haricots verts, the skinny French kind. They usually come already trimmed in a 1 lb bag so this dish literally couldn’t be any easier unless I came over and roasted it for you.

1 lb haricots verts, stem end trimmed
1/2 teaspoon avocado oil
sea salt

  1. Preheat the oven to 450 and line 2 half sheet trays with parchment paper.

  2. Toss haricots verts with avocado oil and sprinkle with salt. Spread out evenly on sheet trays so they aren’t overlapping too much.

  3. Bake for 25 minutes or until browned to your likely. Serve immediately or reheat in the oven or toaster oven to maintain crispiness.

Sauteed Sweet Plantains

sweet plantains recipe

Sauteed Sweet Plantains recipe
serves 2

Inspired by Cuban-style sweet plantains called maduros, these sauteed sweet plantains make a perfect side dish to salty or savory dishes like black beans and rice or roasted meat. Unlike maduros, they are not deep-fried, only lightly sauteed in coconut oil so the end result is a bit lighter. You’ll want to find the ripest plantains you can: yellow plantains that have turned black on the outside. Yellow plantains with black spots can also be used, just know that your final dish will be slightly starchier and less sweet. Green plantains are very starchy and not sweet and should not be used here.

2 very ripe plantains (blackened on the outside)
1 tablespoon virgin coconut oil
1 tablespoon maple syrup
1/4 teaspoon ground cinnamon
1/8 teaspoon ground allspice
pinch of salt

  1. Peel plantains by slicing off the very ends and making a long, shallow slice down the side of the plantain through the skin only. Then peel off the skin like a jacket. Slice the plantains on a bias into 1/4” thick coins.

  2. Heat a large nonstick skillet on medium and add coconut oil. Saute plantains (in batches if necessary) for 2-3 minutes on each side until golden brown. Then add the maple syrup, cinnamon, allspice, and salt and stir to coat evenly. Let the maple syrup cook down until each plantain has a very thin, sweet, sticky coating on the outside. Remove to a plate and let cool slightly before serving.

Turmeric Latte

turmeric latte recipe

Turmeric Spice Latte recipe
serves 1

Make reducing inflammation a calming part of your daily routine with this Turmeric Spice Latte. Turmeric teas and milks have been popular for centuries in places like India and Japan and they are just starting to pop up in coffee shops around the U.S. The presence of fat (coconut oil) and black pepper in this recipe actually increase the bioavailability of the turmeric, so don’t skip them. You can play around with how you serve this, either blending like I do here or straining out any solids for a more gently flavored brew. Feel free to sub in 1/2 teaspoon of powdered, dried turmeric and/or ginger as well if you don’t have fresh.

1 cup unsweetened almond milk (my homemade recipe is below)
1 teaspoon grated fresh turmeric (peeled)
1 teaspoon grated fresh ginger (peeled)
1/4 teaspoon ground cardamom
pinch of black pepper
pinch of sea salt
1 teaspoon coconut oil
1 teaspoon coconut sugar or honey (optional)

1. In small pot, gently simmer almond milk, turmeric, ginger, black pepper, and cardamom for 5-10 minutes.

2. Transfer mixture to blender and add coconut oil and coconut sugar if using. Blend until smooth and frothy. Serve garnished with more black pepper.

*Homemade Almond Milk recipe
makes 3 cups

1 cup raw almonds
3 cups filtered water
optional flavorings: pinch of sea salt, 1 teaspoon maple syrup

1. Soak almonds in plenty of cold, fresh water for 12-24 hours.

2. Drain off water. In a high powered blender, combine almonds and 3 cups filtered water and blend for 2-3 minutes until very smooth. Strain through a nut milk bag or a few layers of cheesecloth and add sea salt and maple syrup if using. Store in the fridge for 2-3 days.

Fig and Arugula Salad with Shiitake Bacon

fig and arugula salad with shiitake bacon

Fig and Arugula Salad with Shiitake Bacon
serves 4

Figs provide an interesting sweetness to this balsamic dressing. This salad can be modified for a lot of diets: Add white beans or chickpeas for a vegan lunch, seared halloumi or feta for vegetarian, or seared steak or roasted chicken for a paleo or paleo AIP meal. (Skip the smoked paprika for AIP and try smoked salt instead with less coconut aminos.) And before you get on my case, no this shiitake isn’t really at all like bacon, but it is smoky, salty, crispy and a little sweet and provides a similar potent bite to a salad.

generous drizzles of avocado oil
3.5 ounce shiitakes, stemmed and sliced into 1/4” slices
4 teaspoons coconut aminos
1/2 teaspoon smoked paprika
4 sweet potatoes, sliced into 1/4” half-moons
12 misson figs, thinly sliced
5 ounces baby arugula

fig vinaigrette:
2 mission figs, chopped
1/4 cup balsamic vinegar
1/2 cup extra virgin olive oil

  1. Preheat oven to 350. Toss shiitakes with 2 teaspoons of avocado oil plus the coconut aminos, and smoked paprika. Bake shiitakes on a parchment lined sheet tray for 30-35 minutes until dark, glazed, and slightly crispy. Remove to cool and they will crisp up a little more. (I actually made these in my toaster oven so I could cook my sweet potatoes at the same time.)

  2. Preheat oven to 425. Drizzle the sweet potatoes with avocado oil and sprinkle with salt. Roast on a parchment0lined sheet tray for 30 minutes.

  3. Make vinaigrette: in a blender combine figs, balsamic vinegar, extra virgin olive oil, and salt and blend until smooth.

  4. Assemble salads: combine arugula, roasted sweet potatoes, sliced figs and shiitake bacon. Toss with vinaigrette.

Butternut Squash N'oatmeal

butternut squash noatmeal recipe

Butternut Squash N’oatmeal recipe
serves 4

Trying to get more veggies into your breakfast? Try pureed starchy veggies instead of oatmeal. For this recipe, I used frozen squash and cooked it up in the Instant Pot, but you could easily make this on the stovetop too. Butternut squash is a good source of potassium, magnesium, Vitamin C, and beta-carotene. Keep it simple by just adding spices and a banana for sweetness or add fat and protein to make it more filling with coconut milk and almond butter. Use my coconut cube trick to save leftover coconut milk.

2 lbs frozen cubed butternut squash
1/4 cup coconut milk
1 1/2 teaspoons ground cinnamon
1/2 teaspoon ground ginger
1/4 cup almond butter
1 banana
1/2 cup unsweetened desiccated coconut

  1. Cook frozen squash, coconut milk, cinnamon, and ginger in the Instant Pot on high for 3 minutes and quick pressure release. (Or cook on stovetop until defrosted and combined, about 15-20 minutes. You may need to add a splash or two of water.)

  2. Add almond butter and banana and blend with an immersion blender. (You could also use a potato masher or food processor.) Stir in desiccated coconut and serve. Leftovers can be stored in the fridge and reheated or even frozen.

One-bowl Vegan Gingerbread Cookies

vegan and paleo gingerbread cookies

One-bowl Vegan Gingerbread Cookies recipe
makes 2 dozen

Spice cookies like chewy molasses cookies and gingerbread are all-time favorite holiday treat. I love that they aren’t quite as sugary as most sweets and that they take well to natural sweeteners like maple syrup, coconut sugar, or molasses. For the past few years, I’ve been making different spice cookies from various blogs and combining them and adjusting them, and this recipe here is my own version that I’ve landed on. A couple tips: any rolled and cut-out cookie needs to have the dough chilled, otherwise they will be a mess. Also don’t skip the arrowroot—it gives the cookies a little snap, plus you’ll want extra for rolling out the dough.

3 cups blanched almond flour (find it here*)
1 heaping tablespoon ground ginger
1 teaspoon ground cinnamon
1/4 teaspoon ground allspice
1/4 teaspoon ground cloves
1/8 teaspoon black pepper
1/4 teaspoon fine sea salt
1/2 teaspoon baking soda
1/2 cup arrowroot (find it here*) plus extra for rolling
1/4 cup coconut oil, melted
1/2 cup maple syrup
2 tablespoons unsulphured blackstrap molasses

  1. In a large bowl, combine almond flour, ground ginger, ground cinnamon, ground cloves, black pepper, sea salt, baking soda and arrowroot. Stir together with a fork or a whisk so that there are no large clumps remaining.

  2. With a rubber spatula, stir in melted coconut oil, maple syrup, and molasses. Cover dough in plastic wrap and refrigerate for 4 hours or put in the freezer for 30 minutes.

  3. Preheat oven to 350. Line 4 half sheet trays with parchment paper. Once dough has chilled, cut it in half and press into a flat disk. Using arrowroot like flour, roll out dough until it’s 1/4” thick, continuously flipping and dusting with arrowroot so that it doesn’t stick to the counter. Use a cookie cutter to cut out cookies and then peel away the excess. Transfer cookies to the sheet trays and bake in batches for 12-14 minutes. Continue with the rest of the dough and re-roll any excess to make more cookies.

  4. Let cookies cool on racks completely and then transfer to an airtight container if not serving immediately.

Note: To make a quick icing for these, combine about 1 cup powdered sugar with 1 teaspoon vanilla extract and just enough water to make a thin glaze. Drizzle over cookies and let dry overnight if you want to stack them.

*affiliate link

Apple Cider Sangria

apple cider sangria recipe

Apple Cider Sangria recipe
makes 8 cups

Mulled apple cider and sangria might sound like an odd pair but they are actually a perfect mashup. My favorite sangria when I lived in Spain was steeped in cinnamon sticks so the fall spices seem like a natural pairing to me. Plus the sweet fruity cider takes the place of plain white sugar giving you more dimension and seasonality plus making it overall much less sweet. Typically sangria is spiked with brandy or cognac, but I added Koval Ginger Liqueur instead to add a little more sweetness and spice.

4 cups unpasteurized, unfiltered apple cider
3 cinnamon sticks
5 cloves
3 black peppercorns
1 star anise
1 750 ml bottle of Spanish red wine (I used a Rioja tempranillo)
1 apple, cored and thinly sliced (I used a Pink Lady)
1/4 cup ginger liqueur (optional)
1 cup club soda
for garnishing: coconut sugar or brown sugar for rims of glasses, ice, extra cinnamon sticks and star anise

  1. In a medium pot, simmer apple cider, cinnamon sticks, cloves, peppercorns, and star anise for 15 minutes or until reduced by 1/2. Strain and let cool. (Use an ice bath to cool down quickly.)

  2. To a pitcher, add mulled, cooled cider, red wine, sliced apple, ginger liqueur, and club soda. Add ice and extra cinnamon sticks and star anise to serve.

Millet and Kale Stuffed Acorn Squash

millet and kale stuffed squash

Millet and Kale Stuffed Acorn Squash recipe
Serves 8

I decided to do a twist on my favorite holiday vegan main dish (my Quinoa, Cranberry and Squash Bake) and instead make a stuffed squash version. I subbed millet (a gluten-free grain that cooks up similar to couscous) for the quinoa and used currants instead of the cranberries, and folded in some kale because I can’t help myself. I love the flavor of sage in holiday dishes, but feel free to sub rosemary or your favorite combination of wintry herbs.

4 acorn squashes
Drizzle of grapeseed oil
Drizzle of extra virgin olive oil
1 cup millet
2 cups vegetable broth
1 red onion or 2 shallots, minced
2 cloves garlic, minced
1 lb mixed mushrooms, stemmed and chopped into 1/4” cubes
2 tablespoons fresh sage, finely minced
2 cups lacinato kale, shredded
1/2 cup dried currants
Salt and pepper

  1. Preheat oven to 425.  Cut acorn squashes in half and scoop out seeds (if they are very large, cut into quarters).  Drizzle with grapeseed oil and roast for 30 minutes cut side down. Flip over and roast for 20 minutes cut side up.  

  2. In a small pot, heat drizzle of extra virgin olive oil and add millet, stirring for 3 minutes or until toasty.  Add vegetable broth, bring to a simmer and cover. Cook until all liquid is absorbed, about 20 minutes.

  3. In a large skillet, heat another drizzle of olive oil and and saute onion/shallots and garlic for 3 minutes.  Then add mushrooms and sage and cook until liquid is released and evaporated, about 10 minutes. Wilt in kale and season generously with salt and pepper.  Stir in dried currants and cooked millet.

  4. Assemble stuffed squashes: Take a scoop of millet filling and place into center of each squash.  You may have 1-2 cups of leftover filling depending on your squash size.

Homemade Elderberry Syrup

homemade elderberry syrup

Homemade Elderberry Syrup recipe

During cold and flu season, I’m constantly making trips to Walgreens and Whole Foods to pick up my beloved elderberry syrup. So this year, I decided to make my own with some added chai spices like cinnamon, clove, and cardamom. Find dried elderberries online (I bought these ones). You’ll need sugar or honey to make the syrup longer lasting (I’ll be keeping these in my fridge for a few weeks.) As will all herbs and herbal supplements, consult a doctor before consuming.

1 cup dried elderberries
3 cups water
zest from 1/2 lemon
2 tablespoons grated ginger
5 cloves
5 green cardamom pods
1 cinnamon stick
1 cup raw honey

  1. Add all the ingredients except for honey to a small pot and simmer on the stovetop for 30 minutes. Strain through a fine mesh strainer and push the solids with a wooden spoon against the mesh to extract all the juice. You should have 1 cup of liquid.

  2. Let cool for 10 minutes then stir in honey to dissolve. Transfer to small bottles and store in the fridge.

Sheet Pan Salmon and Broccolini

sheet pan salmon and broccolini

Sheet Pan Salmon with Broccolini recipe
Serves 2

Sheet pan dinners are perfect for beginners in the kitchen or anyone who wants a night off from dishes. If you are creating your own sheet pan recipes, you have to be conscious that all your ingredients take the same amount of time to cook. For this recipe you can sub broccoli or cauliflower for the broccolini. If you use cauliflower, just cut it a bit smaller. Cauliflower is denser than broccoli so typically takes longer to cook.

2 6-ounce salmon portions, skin on
1 tablespoon tamari (soy sauce)
1 tablespoon dijon mustard
1 teaspoon minced garlic
2 bunches broccolini (1 lb)
Grapeseed oil, salt and pepper

  1. Preheat oven to 400 and line a half sheet tray with parchment paper.

  2. Place salmon in center of sheet tray and season with salt and pepper.  

  3. In a small bowl, mix tamari, dijon, garlic and 1 teaspoon grapeseed oil.  Spoon mixture over filets and let marinate 10 minutes.

  4. Slice any large broccolinis vertically to make them all a uniform thickness.  Then toss with more grapeseed oil, salt and pepper and arrange around salmon.

  5. Bake for 15-20 minutes until fish is cooked (thinner fish will cook more quickly and thicker fish will take longer) and broccolini is crispy.

Wild Salmon Poke Bowl

poke bowl recipe

Wild Salmon Poke Bowl recipe
serves 2

I loved the poke bowl idea ever since I was introduced to it a few years ago. Derived from the Hawaiian grocery store staple poke (a raw fish salad usually made with ahi tuna), poke bowls combine the fish with all sorts of colorful vegetables, rice, and seasonings. I love bowl meals like this because they are flexible and allow me to create different meals on weeknights with a lot of the same ingredients. Be sure to use sushi grade fish that’s been properly handled (i.e. defrosted in the fridge and not on the counter). I used King salmon from my fish CSA, Sitka Salmon Shares, so the instructions are written assuming you have a sushi-grade frozen fish but fresh fish would obviously be great too.

for poke:
8 ounces of Sitka King salmon
1 tablespoon shoyu or tamari
1/2 teaspoon of kelp flakes (can sub nori flakes or furikake)
1/2 teaspoon honey
1 scallion, thinly sliced
1/2 teaspoon toasted sesame oil

for bowls:
1 cup cooked sushi rice or short grain white rice
Cabbage Slaw (see recipe below)
Roasted Maple Squash (see recipe below)
optional garnishes: microgreens, sliced avocado, sesame seeds, chopped nuts

1. Prepare salmon by defrosting for 24 hours in the refrigerator in the vacuum packaging.  (Since the poke is served raw, you shouldn’t defrost on the counter or using hot water.)  Before slicing, place salmon in packaging back in the freezer for 10 minutes—this will help it slice more cleanly.  Then using tweezers, remove any pin bones and using a sharp knife, cut skin off salmon.  Cut salmon into 1/2-inch cubes and place in a glass bowl. 

2. Toss with shoyu/tamari, kelp flakes, honey, scallion, and toasted sesame oil and chill in fridge for 10 minutes while you assemble the rest of your poke bowl with rice, slaw, squash, and garnishes. 

*Cabbage Slaw recipe
serves 2 

3 cups sliced purple cabbage
3 tablespoons rice vinegar
1/2 teaspoon toasted sesame oil
2 scallions, sliced
1 teaspoon white sesame seeds
1 teaspoon black sesame seeds
salt to taste

1.  In a large bowl, combine cabbage, rice vinegar, toasted sesame oil, and salt and massage lightly with your hands to break down cabbage.  Garnish with scallions and sesame seeds.   

*Roasted Maple Squash recipe
serves 2

1 kabocha squash (or butternut, acorn, red kuri), cut into 3/4-inch cubes
1 tablespoon maple syrup
1-2 tablespoons sunflower oil

1. Preheat oven to 425.  On a parchment-lined sheet tray, toss squash cubes with maple, oil and salt and roast until tender and golden, 25-35 minutes.

Vegan and Gluten-free Mac and Cheese with Broccoli

vegan mac and cheese with broccoli

Vegan and Gluten-free Mac and Cheese recipe
Serves 4

Yes I know this shouldn’t be called Mac and Cheese since there is no cheese and not even real pasta. BUT this creamy pasta recipe really hits the spot when you are craving something cozy and gooey, plus it’s a meal in a bowl that we never mind having leftovers of. One tip: don’t skip the tomato paste. Cashew sauces tend to skew very sweet, so you need to add plenty of salt plus something acidic (like tomatoes) to get a sauce more similar to cheese.

12 oz fusili rice pasta
1 head of broccoli cut into florets (stems saved for curry)
Drizzle of extra virgin olive oil
1 medium onion, chopped into 1/2-inch cubes (1 1/2 cups)
2 garlic cloves, pressed or minced
1 teaspoon granulated garlic
1 teaspoon onion powder
1/4 teaspoon ground turmeric
2 teaspoons tomato paste
1 small russet potato, peeled and chopped into 1/4-inch cubes (1 1/2 cups)
1/2 cup raw cashews
1/4 cup teaspoon nutritional yeast
Sriracha to taste (optional)
Salt to taste

1. Cook pasta a large pot of salted boiling water according to package directions.  In last 1 minute of cooking, add broccoli florets. Drain in a colander and rinse with cold water to cool down.

2. In a large skillet, heat a drizzle of olive oil and saute chopped onion until it softens, about 5 minutes.  Add minced garlic, granulated garlic, onion powder, turmeric and tomato paste and stir. Add chopped potatoes, cashews, and 2 cups of water.  Simmer until potatoes are cooked, about 10 minutes.

3. Add ingredients from skillet to a blender along with nutritional yeast and sriracha if using.  Blend until smooth adding water to get desired sauce consistency. (I used 1/2 cup.) Taste sauce and season with salt to taste--you’ll probably need more than you expect because real cheese is salty!

4. Return pasta and broccoli to pot and add enough sauce to coat.  You may have some extra sauce. Save for topping veggies, for tacos, or for vegan nachos.

Raspberry Campari Spritz

raspberry campari spritz

Raspberry Campari Spritz recipe
makes 1 spritz

It's not summer without a Spritz!  Here's my new favorite variation on this classic Italian aperitivo.  I use Campari instead of Aperol for a stronger bitter flavor and then a dash of kombucha for fizz and a little probiotic punch.  I used GT's Trilogy flavor (raspberry, lemon, ginger) but you could try plain or another citrusy or fruity flavor that you like.  Raspberries and oranges make the perfect festive garnish.

1 ounce Campari
2 ounces kombucha (I used GT's Trilogy Kombucha)
3 ounces prosecco
raspberries and orange slices

1. In your largest/most ridiculous wine glass, combine Campari, kombucha, and prosecco.  Top with ice, raspberries, and orange slices then head outside and sit on a patio.