I don't know about you, but I used to love having eggs in the morning. This recipe is a cruelty free, healthy, plant-based version of scrambled eggs, with a delicious side of "smashed" potatoes and vegan bacon. Delicious and savory for breakfast, lunch, or dinner! INDREDIENTS: Tofu Scramble: •1/3 sweet onion •1 red bell pepper •2 big handfuls of spinach •1 block extra firm tofu (I always buy non-gmo/organic) •3 TBS nutritional yeast •1/2 tsp of each turmeric, garlic powder, a
Plant-based mac & cheese is still one of my favorite vegan dishes, and I'm always finding more ways or versions to veganize! There are so many vegan / plant-based cheese alternatives out there, that are SO tasty, and doesn't involve all the mucous forming, acidic, fungal causing properties of animal-based cheese. For more animal product alternatives, click here!
This cheezy version is oil free, dairy free, gluten free, and can be made fat free if you omit cashews. The roast
Potatoes are a staple food in our home, especially for dinner! I make them almost every night. There's many easy ways to make them, including just simply boiling. My favorite way to make them is to chop, steam, and then bake to crip! But, oven-roasted are my second favorite and another easy way to eat healthy. Here's a simple, oven-roasted recipe for you to try. Oil free! INGREDIENTS: 6-7 organic, medium sized potatoes (I used red and yellow) 1/2 - 3/4 tsp Turmeric 1/2 - 3/4
This is such a simple, healthy, plant-based meal to try, and great for a meal-prep idea! It's the perfect combination of raw veggies with some cooked, nutritional quinoa, plus the power of fresh herbs! Vegan, and free of gluten, soy, nuts, and fats! INGREDIENTS: All of the following ingredients are organic • 1 bunch of kale - I used lacinato • 1 bell pepper • 1/3 red onion (or whatever amount comfortable with) • 1 tsp garlic powder • 1/4 tsp sea salt • big handful of fresh ba
Prior to switching to a plant-based diet, I basically lived on breads, pastas, and cheese. Healthy, right?! Yikes. When I switched to a plant-based diet, I was in such a deteriorating state of health, I transitioned to a vegan diet over night. However, that doesn't mean those initial thoughts of "but what about me cheese?!" didn't pop into my head. Well, let me tell you, there is nothing to miss! There are so many vegan / plant-based cheese alternatives out there, that are SO
Here's a simple recipe using cashew cream as a base for many delicious vegan sauces, dips, dressings, etc...! I even add dollops to my vegan mac and cheese to make it creamier. Simply make this and store in fridge, using throughout week by adding spices & herbs to make tasty sides, dips & more!
INGREDIENTS: 4 cups of raw, organic cashews 1 tsp himalayan salt Juice from 2 lemons 1/4 - 2.5 cups of water DIRECTIONS: YOU WILL NEED AT LEAST 2 HOURS PREP TIME * * Soak cashews in
This salad is quick, and simply delicious! This is a favorite for Michael, and it’s so easy to make! Just wash/chop, season, and eat (or store for later)! It’s raw, vegan/plant-based, oil free, gluten free, and fat free - unless you add avocado ;-) When uncooked, tomatoes are very alkalizing! They are great for cardiovascular health, and also high in lycopene - a form of antioxidant - which helps with bone health. Cucumbers are water rich, and high in fiber, which make them g