Karen Furie
Cream of Tomato Soup
Karen Furie
Fig Jam
Karen Furie
Purple Cabbage Salad

Coconut Bacon

co bacon sheet pan.jpg

Coconut Bacon

  • What's in it?

Flake coconut, coconut aminos, maple syrup, liquid smoke (optional), salt, paprika

Oh She Glows, Smoky Coconut "Bacon"

Clean Food Dirty Girl, Coconut Bacon

  • Why do I like it?

It is hard to describe the flavor of this treat.  It is similar to bacon crossed with barbecue potato chips.  I made these for my family and they devoured them!    You can use in place of bacon on salads, baked potatoes, to top vegetables or on their own.

  • Any recipe notes or tweaks?

This recipe is actually a combination of two recipes I found online, Oh She Glows and Clean Food Dirty Girl.  I tweaked the measurements and techniques from each.

 

 

Roasted Vegetables + Chickpea Stew + Quinoa

Roasted Vegetables + Chickpea Stew + Quinoa

  • What's in it?

Cauliflower, butternut squash, shallots, fennel, carrots, onion, sweet potato, tomato paste, chickpeas and aquafaba (brine from the can of chickpeas), vegetable broth, salt, coconut milk (full fat), quinoa

This recipe was created by my good friend, Erika Novick!  We prepared it together to document, measure and type it out in recipe form.

  • Why do I like it?

This is a hearty, warming and satisfying dish!  It is great for left overs and beautiful enough to serve to company.  The sauce is light and flavorful at the same time.  There are three parts to this recipe, roasting the vegetables, cooking the quinoa and making the sauce.  If desired, you could prep the vegetables in advance or roast in advance.  You could make the sauce at another time to keep on hand in the fridge.  Quinoa also could be made in advance to be added when you are ready to serve the dish.

  • Any recipe notes or tweaks?

Since this is an original recipe - I followed it as is.  You could swap out the quinoa for the grain of your choice.  Additionally,  you could swap out any root vegetables like turnip, parsnip, kohlrabi, etc. as desired.

 

 

Cacao Maca Smoothie Bowl

Cacao Maca Smoothie Bowl

  • What's in it?

coconut water, frozen blueberries, frozen banana, fresh spinach (or chard), raw cacao powder, maca powder

Toppings – raw sunflower seeds, coconut shreds, cacao nibs, toasted granola

I made this one up using measurements I found in several different smoothie recipes I have tried.  

  • Why do I like it?

I stumbled on this one by accident one day.  I had tried a recipe for a smoothie with maca and I really liked it.  I have been trying to incorporate more maca into my diet for the health benefits so I decided to add it this basic smoothie formula and I have been making it every day since!

This became a bowl when one day when it was so thick I had to use a spoon!  The toppings were inspired from Clean Food Dirty Girl Facebook group when someone suggested the sunflower seed/coconut combo as a smoothie topping.  I added the cacao nibs.

Roasted Cauliflower with Olives

Roasted Cauliflower with Olives

  • What's in it?

Cauliflower, fresh thyme, shallot, tahini, salt, pepper, lemon juice and zest, garlic, kalamata olives

Elana's Pantry, Chicken with Cauliflower and Olives

  • Why do I like it?

The cauliflower is a nice balance to the lemon and tart olives.  The flavors compliment each other to create a well rounded dish.  Served with some type of grain, this is a great meal!  It is also delicious cold/room temp so you can have some the next day.

  • Any recipe notes or tweaks?

I wanted to make this recipe vegan so that meant omitting the chicken.  I also wanted to make it whole food, plant based so that meant omitting the oil.  Instead, I subbed tahini.  I added the thyme to the sauce instead of using springs.  I minced the garlic and added it to the sauce instead of slices.

 

Chickpea Curry Chana Masala

Chickpea Curry Chana Masala

  • What's in it?

cumin seeds, red onion, fresh ginger, garlic cloves, tomatoes, garbanzo beans, coriander powder, turmeric powder, red chili powder, garam masala, salt
 

  • Want the recipe?

Molly Patrick's blog, Clean Food Dirty Girl, Oil Free Chana Masala (Chickpea Curry)

  • Why do I like it?

First of all, I love Indian food and spices, but have never made any at home.  This dish was as satisfying as any - and you don't for a minute miss the meat!  It is a hearty main dish which goes well with quinoa or other grains.  

This is an easy "one pot" meal.  Leftovers are great!  I like to garnish with cauliflower sour cream.

  • Any recipe notes or tweaks?

No tweaks needed here!  I did add the cauliflower sour cream garnish.  It would also be good with cashew sour cream or non-dairy raita sauce.

Pad Thai Noodles with Butter and Oven Roasted Tomatoes

Pad Thai Noodles with Butter and Oven Roasted Tomatoes

  • What's in it?

Noodles (I like Explore Cuisine brown rice, organic pad thai), tomatoes, Miyoko's Vegan Butter, salt, pepper

  • Where did I find it?

This is a simple recipe I came up with in my kitchen!  I had read great reviews about Miyoko's Vegan Butter and finally found some at my local Trader Joe's.  Once I tasted it, I thought it would work well melted on pasta. I had some left over pad thai noodles in the fridge and some left over roasted tomatoes as well. So I put all these together and came up with this simple, tasty dish!

  • Why do I like it?

What could be more comforting than a plate of pasta with butter?  There are vegan options for butter substitutes, but none can compare to Miyoko's creation.  The flavor is wonderful, it melts beautifully, although it does stay relatively firm out of the fridge.

The roasted tomatoes add the right amount of acid to balance out this simple dish.  You could probably add in any vegetable of choice or fresh herbs or fresh lemon juice as well.

 

Lentil Chili

Lentil Chili

  • What's in it?

dried brown lentils, dried red beans, yellow onion, carrot, bell pepper, garlic, smoked paprika,
chili powder, coriander, cumin, dried oregano, allspice, cayenne, salt, Coconut Aminos, canned diced tomatoes, tomato paste, water, frozen corn
 

  • Want the recipe?

Molly Patrick's blog, Clean Food Dirty Girl, Lentil + Red Bean Chili

  • Why do I like it?

This is a hearty, satisfying chili that any meat eater would also love.  You can make it as spicy or mild as you like.  It is a great one pot meal.  Leftovers can be eaten for days or frozen.  You can serve over salad as I did above, over pasta or even a baked potato.

  • Any recipe notes or tweaks?

I used red pepper instead of green because I like the flavor better.  I also omitted the allspice.  I use a bit less garlic, about half of what the recipe calls for.  I also used half the amount of cayenne as I wanted a milder flavor.

Cauliflower Sour Cream

Cauliflower Sour Cream

  • What's in it?

Cauliflower, cashews, rice vinegar, salt, water

  • Want the recipe?

Molly Patrick's Blog, Clean Food Dirty Girl, Cashew Cauliflower Cream

  • Why do I like it?

This recipe is a great substitute for dairy sour cream.  The texture is creamy and light.  The flavor is tangy, you don't taste the cauliflower at all.  It is a versatile sauce to be used whenever you would have used sour cream.   You could also eat it as a pasta sauce.  I love it on lentil chili and chickpea curry as pictured above.  (Click here for lentil chili and click here for chickpea curry).

  • Any recipe notes or tweaks?

Make sure you soak the cashews in advance.  Since this posting, the author has revised the recipe where she has you soaking the cashews for 10 minutes instead of overnight. You can also simmer the cashews for 15 minutes to soften them up.  Cook the cauliflower until it is mushy, you can't really overcook it for this recipe.  Keep blending and stop and scrape the blender - it will get creamy, just have patience!

 

 

Gluten Free Quinoa Flat Bread Pizza

Gluten Free Quinoa Flat Bread Pizza

  • What's in it?

Crust - quinoa, water

Lemon Alfredo Sauce - Cashews (raw, unsalted), cauliflower, plant milk (unsweetened), nutritional yeast, lemon juice, garlic powder, salt, pepper

Vegetable toppings - oven roasted tomatoes, salt, pepper (no oil), fresh arugula

Nut based parmesan - walnuts, nutritional yeast, garlic powder, salt

  • Want the recipe?

Quinoa flat bread crust - Savy Menke, The Microvore Diet

Lemon Alfredo Sauce - click here

Walnut Parm - Clean Food, Dirty Girl, Walnut Parm

  • Why do I like it?

Pizza is one of those things that are hard to replicate without gluten or dairy.  You really have to change your expectations when considering a vegan, gf pizza.  This crust is very satisfying, crunchy edges, soft middle.  You can vary the thickness to your liking depending on how you spread out the batter.

You can make most of the elements in advance so assembly will not take too much time.  The lemon Alfredo can be made a few days ahead and stored in the fridge.  Any leftover sauce is fantastic on pasta or steamed vegetables.  The walnut parm will keep for at least a week so that can be ready as well.  Tomatoes can be roasted up to 3 days in advance.

The combination of these flavors really comes together to create a delicious meal.  You could experiment with other green vegetables, mushrooms, other sauces, other nut cheeses or spreads so the possibilities are endless!  I plan to try it with cashew cream cheese or almond feta or even cashew sour cream.  I will post different combinations as I discover them!

This recipe has no oil, dairy, gluten, chemicals or anything other than whole foods! 

  • Directions to put it all together!

2 days ahead - make the walnut parm according to the recipe directions.

2 days ahead - roast the tomatoes.  Use your favorite type of tomato and cut into desired shape, rounds, wedges or leave cherry tomatoes whole. Preheat oven to 400 degrees.  Line a baking sheet with parchment paper.  Place the tomatoes on the sheet and sprinkle with coarse salt and pepper.  Roast in oven until beginning to brown, about 30 minutes.  When done, remove from oven, allow to cool then peel off paper and store in an air tight container in fridge.

1 day ahead - soak the quinoa in water per the recipe instructions.

1 day ahead - make the lemon Alfredo sauce according to the recipe instructions (note - you might want to use a bit less water so the sauce will be thicker for the pizza topping).

The big day - or the day you finally want to make and eat your pizza!  Make the quinoa flat bread according to the recipe instructions.  When the flat bread is ready, remove from but don't turn off the oven.  Allow the flat bread to cool enough to peel off parchment.  Once cool enough to handle, cut flat bread into wedges or desired shape.  Spread white sauce on bread - the amount depends upon how much sauce you like on your pizza.  Place the prepared tomatoes on top.  Put the pizza back into the oven until it is warmed through, about 10 minutes.  Remove from oven and place fresh arugula on top.  Finish by sprinkling with walnut parm.  Enjoy!

Quinoa Flat Bread

Quinoa Flat Bread

  • What's in it?

Quinoa, water

  • Want the recipe?

Savy Menke, The Microvore Diet

  • Why do I like it?

Who doesn't like simple recipes that only have two ingredients, are easy to make and taste great?  This one delivers on all fronts.  The technique is super simple, just soak the quinoa in water overnight and then blend - no rinsing necessary.  You do have to have a high powered blender to get a creamy dough.  Best thing is - gluten free, organic and quick!

  • Any recipe notes or tweaks?

One time I made this recipe and the quinoa was soaking in a bowl with a tight lid and it sprouted!  I used it anyway as the sprouted grain has even more health benefits.  As you can see from the photo above, I also used it as a pizza crust.

You can add any toppings you like, I've used coarse salt, black sesame seeds.

Noodles + Veggies and Spicy Szechuan Peanut Sauce

Noodles + Veggies and Spicy Szechuan Peanut Sauce

  • What's in it?

Sauce - Peanut butter, garlic, ginger, chili flakes, rice vinegar, soy sauce, coconut aminos, water

Pasta Mixture - brown rice noodles (or pasta of choice), red onion, mushrooms, green onions, kale, peanuts

Molly Patrick, Clean Food Dirty Girl, Weekly Meal Plans

  • Why do I like it?

It is not always easy to find recipes for Asian food without oil and this one is delicious!  The sauce can be prepared in advance and kept in the fridge for use as needed.  The vegetable mixture can also be made in advance so you can have a quick assembly at meal time.  The sauce ingredients are easy to have on hand.

You could substitute other greens for the kale, like spinach or chard or another green vegetable.

  • Any recipe notes or tweaks?

I omitted the chili flakes, but otherwise I made the recipe as written.

 

Really Good Banana Bread!

Really Good Banana Bread!

  • What's in it?

Ripe bananas, almond meal/flour (finely ground), arrowroot starch, coconut sugar, baking soda, salt, vanilla, cinnamon, apple cider vinegar

  • want the recipe?

Detoxinista, Vegan Almond Flour Banana Bread

  • Why do I like it?

You know a recipe is "foolproof" when your kids fight over the last piece!  When I made this recipe, my daughter was upset that her brother got the last piece.  She immediately asked me to make it again that day so she could have more!

For this recipe, you can use either fresh ripe bananas, or frozen (you need to thaw first!).  I always keep a stash of bananas in the freezer which makes this recipe so much easier than waiting to have bananas at just the right amount of ripeness!

The other ingredients are staples in my kitchen so I can literally make this at any time!

This can be made as a one bowl recipe without the need to use any appliances to mix the dough.  I loved Megan's notes about keeping the liquid with the frozen bananas - if I didn't know I might have tried to drain it off.   Also, this dough looks dry at first, keep stirring it will moisten up as you stir.  

The end result is moist and dense, sweet and satisfying.  Megan Gilmore (the Detoxinista) said that she tested this recipe many times to get it right and it shows!  

  • Any recipe notes or tweaks?

I used store bought almond meal/flour as it is ground to a finer texture than what I can make at home.  I didn't have enough so I ground my own almonds in the food processor and used about 1/2 cup.  It worked well, but I would recommend the finer texture almond meal/flour over grinding at home.

I used half the amount of coconut sugar (1/4 cup instead of 1/2 cup as the recipe calls for).  My kids did't say a word and I found it sweet enough with less sugar.

Strawberry + Banana Green Smoothie

Strawberry + Banana Green Smoothie

  • What's in it? 

Non-dairy milk, raw pumpkin seeds, frozen strawberries, fresh spinach, fresh chard, ripe banana

  • Want the recipe?

Clean Food Dirty Girl Blog, Iron and Calcium Rich Smoothie

  • Why do I like it?

I can never have too many green smoothie recipes!  This smoothie recipe is a tasty way to get a huge nutritional boost.  It comes out rich and creamy.  Click on the blog link above to read about all of the nutrients that plant based eaters need and why this smoothie really hits the spot!

  • Any recipe notes or tweaks?

You could swap out another non-dairy milk if you are opposed to soy, however this recipe calls for soy that is fortified with calcium which really ups the nutritional benefits. If you don't have fresh bananas, you could swap for frozen and add a handful of ice cubes as frozen bananas can yield a gluey texture in smoothies. 

  • PS - all the photos in the Clean Food Dirty Girl post were taken by me!  Scroll all the way down to the bottom to view them!

Coconut Apple Rings

coconut apple ring.JPG

Coconut Apple Rings

  • What's in it?

Organic honeycrisp apples, homemade almond butter, coconut butter, sesame seeds, shredded coconut

  • Want the recipe?

Almond Butter technique from Detoxinista

Toasted Coconut / Sunflower Seed mixture, Clean Food Dirty Girl, Toasted Coconut Kale Salad (scroll down to bottom of post for recipe)

  • Why do I like it?

I discovered that coconut butter and nut butter taste like a decadent treat when you eat them together.  I had some of the toasted coconut/sunflower seed mixture in my fridge and decided to sprinkle some on top.  It was really good!  I discovered this during the 5 week period I was giving up processed foods and sugar.  The texture of the crisp, juicy apple balance the stickiness of the butters.  The toasted topping adds a bit of crunch.

  • Any recipe notes or tweaks?

I did try it with both almond and peanut butter and both tasted great.  It would probably be great with a tart, green apple or any variety of apple you prefer.

Fig Jam

image.jpg

Fig Jam

  •  What's in it?

Fresh figs, raw honey, water, lemon juice, lemon zest

  • Want the recipe? 

Tasty Yummies, Fig Honey Jam

  • Why do I like it? 

I was looking for a recipe to make a jam or preserve with a huge bag of figs from my friend's tree. I wanted a recipe that didn't use any pectin or refined sugar.   This recipe is very easy with only a few ingredients.  You do have to stay close by to stir and break up the figs with a potato masher, but still it is a very easy technique. 

  • Any recipe notes or tweaks? 

The first time I made this I didn't change anything.  The honey and lemon flavors dominated the fig.  The next time, I increased the amount of figs by 50% so I used 3 pounds of figs instead of 2 as the recipe states.   I prefer it with the larger amount of figs and will make it this way in the future.

 

  

 

Cashew Goat Cheese

Cashew Goat Cheese

  • What's in it?

Cashews, coconut oil, lemon juice, tahini, water, sea salt

  • Want the recipe?

Blender Babes, Best Vegan Cheese Recipe Ever - Cranberry Dill Goat Cheese

  • Why do I like it?

This cheese has a wonderfully tangy flavor from the lemon and tahini, yet is not pungent like conventional goat cheese.  I made this for holiday dinner party, served with dried cranberries on the platter.  Not a drop was left!  The texture is semi-soft and spreadable.

  • Any recipe notes or tweaks?

I added the tahini to the blender with the cashews - there is a typo on the recipe and the author accidentally omitted this instruction.

I decided not to roll it in dill and cranberries as depicted in the original recipe, as my family doesn't always like the flavor of dill.  Instead, I opted to garnish with fresh dill and serve the dried cranberries on the side for anyone who wanted to add one on top of their cracker.

Tomato Chickpea Soup

Tomato Chickpea Soup

  • What's in it?

Olive oil, onion, garlic, rosemary, canned tomatoes, honey, salt, pepper, chickpeas, vegetable stock

  • want the recipe?

Thrive Market, Thrive Notebook, A Dairy-free take on Cream of Tomato Soup (with a surprise ingredient!)

  • Why do I like it?

This recipe uses ingredients that you can have on hand to make at any time.  The preparation has few steps and is easy to create.  The flavor is delicious, with a creamy consistency.  There is just a hint of rosemary which nicely compliments the tomato flavor.

  • Any recipe notes or tweaks?

I cut back on the honey from 2 tablespoons to 1 tablespoon.  Otherwise - I followed it as written.  

Note - Since posting this, I have been cooking without oil.  If you desire, just heat up the stock pot first then add the vegetables to the hot pot.  The onions will give off their juices which will allow you to cook without oil.  If the vegetables begin to stick, add a splash of water.

 

Savory Green Smoothie

savory green smoothie - my blend.JPG

Savory Green Smoothie

  • What's in it? 

Water, tomato, celery, cucumber, lemon, lime, greens (spinach, kale, or mixed baby greens), turmeric root, avocado

This blend was inspired by The Blender Girl Salty Alkaline Kale Green Smoothie

  • Why do I like it?

I was craving a green smoothie that wasn't sweet, so that means no fruit.  This one was fresh and tasty without any fruit to create sweetness.  It has a tangy, tart taste which is a nice change from the conventional green smoothie.

  • Any recipe notes or tweaks?

I made this while doing a juice/smoothie fast so salt was off limits.  Instead I added some lemon juice for brightness and celery to lend some saltiness.  I added the turmeric root for some punch to make up for the lack of salt.  I omitted the garlic, probiotic powder and liquid aminos as they were not ingredients I wanted to ingest during a juice/smoothie fast.

Gazpacho Smoothie

Gazpacho Smoothie

  • What's in it?

Tomatoes, red bell pepper, cucumber, avocado, lime juice, cilantro (or sub parsley), red onion, sea salt, pepper, red pepper flakes, ice cubes

  • Want the recipe?

The Blender Girl, Spicy Tomato Gazpacho Grab Smoothie

  • Why do I like it?

I really wanted to have a savory smoothie, especially during a juice/smoothie fast.  This one hit the spot!  It is thick and creamy without being heavy.  The taste is like a hearty gazpacho.  I needed a spoon to finish the part at the bottom of the cup!

  • Any recipe notes or tweaks?

I don't like cilantro so I always swap out it out for parsley.  I didn't want to ingest too much raw onion, so I used a scant tablespoon rather than the full tablespoon the recipe calls for.  I omitted the red pepper flakes as I didn't want it to be too spicy.