Roasted Garlic and Chive Hummus

If you like that extra roasted garlic flavor, this is the hummus for you! I tried making a couple versions, some with all roasted garlic, green onion and chive, and other with half and half. Turns out the half and half is the best, as the roasted garlic gives a lovely flavor but having some … Continue reading Roasted Garlic and Chive Hummus


Lemon Raspberry Breakfast Cookies – Vegan and Gluten Free!

Cookies don't always have to be sweet and a dessert. You can have a delicious cookie for breakfast too! These cookies are gluten free, low in sugar and flavored with the natural tastes of fresh lemon zest and raspberry! These cookies are very firm, making it a perfect addition to dip into your morning coffee … Continue reading Lemon Raspberry Breakfast Cookies – Vegan and Gluten Free!

Cauliflower Rice with Collard Greens and Shitake Noodles

Cauliflower rice is a popular staple in my house. First, I'm not a huge fan of regular rice. I grew up eating it almost every day and I just don't care for it. When I discovered quinoa, I was overjoyed that there was a rice alternative. Then when cauliflower rice came around, that was even better. … Continue reading Cauliflower Rice with Collard Greens and Shitake Noodles

Stuffed Potato Pancakes – Vegan, Vegetarian or Carnivorous!

Potatoes are one of my favorite things to eat! Hashbrowns, fried, mashed, boiled, roasted...any way you cook potatoes they come out awesome. I don't use potatoes too much in my recipes, but when I do it's going to be something fabulous like this, a stuffed potato pancake! This recipe can be vegan, vegetarian or carnivorous, … Continue reading Stuffed Potato Pancakes – Vegan, Vegetarian or Carnivorous!

Quinoa Salad with Arugula and Persian Cucumbers

Yes, another quinoa recipe. I just can't get enough of this delicious food! It's gluten-free, a complete protein, and contains fiber, magnesium, folate, zinc... the list goes on and on! I especially like quinoa for its versatility. You can make it into a sweet or savory dish, depending on your preference. It tastes great as … Continue reading Quinoa Salad with Arugula and Persian Cucumbers

Roasted Cauliflower and Tahini Toast

I have to thank my recent Israel trip as an inspiration for this recipe. In Tel Aviv for lunch one day, I was served an appetizer of toast with tahini, cauliflower and roasted red pepper. I thought it was amazing, and such a creative idea. Never once had I seen this combo in any restaurant … Continue reading Roasted Cauliflower and Tahini Toast

Creamy, “Cheezy” Mushroom Pasta

This meal was created by complete accident. By complete accident, I initially attempted making a cauliflower soup but didn't like it the outcome. Of course, I wasn't going to throw it away, so I kept the mixture in the fridge overnight to see if I could come up with a better use for it the … Continue reading Creamy, “Cheezy” Mushroom Pasta

Arepas with Refried Beans and Guacamole

Ever since creating my vegan version of Venezuelan Pabellon, I've really been enjoying the simple taste of arepas. Made simply with corn flour and water, these toasted breads are so versatile, with the ability to be in both sweet and savory dishes. These arepas and refried beans were inspired by my vegetarian recipe of Nicaraguan … Continue reading Arepas with Refried Beans and Guacamole

Kidney Bean Tacos

Kidney beans are one of the healthiest beans you can eat. Eating just one serving of kidney beans will provide you with 20% of the nutrients your body requires for iron, folate, fiber, protein, magnesium and vitamin B1. Unlike other versatile beans like garbanzo and white beans, kideny beans are not the tastiest or creamiest … Continue reading Kidney Bean Tacos