Macaroni Salad

Ingredients:

• 1 16 oz. bag pasta of choice (I used gluten free macaroni)
• 1 can of organic green peas
• 1 small red pepper, chopped
• 1 small red onion, diced
• 1/2 C vegan mayonnaise
• 1/4 C white balsamic vinegar
• 1 1/2 - 2 T dijon mustard
• 1/2 t dill weed
• salt and pepper to taste

Preparation:

1. Cook pasta according to package directions. 
2. While pasta is cooking, whisk dressing ingredients (mayo, balsamic, mustard, dill, salt, and pepper) together in a large bowl.
3. Add vegetables and mix to coat.
4. When the pasta is done, rinse it with cold water.
5. Add pasta to the bowl and mix thoroughly to coat.
6. Enjoy!

Mediterranean Tofu Scramble

Breakfast used to be my favorite meal - I loved eggs, but it was never really about the eggs. It was about what I put on or in them! I usually have a smoothie for breakfast these days, but I'll splurge on the weekends and make something like this scramble.

Ingredients:

• 1/2 T extra virgin olive oil
• 1 block organic tofu
• 1/2 red bell pepper, chopped
• 1/2 large sweet onion, chopped
• 3-4 garlic cloves, minced
• 1/2 C Kalamata olives, chopped
• 1/4 C sundried tomatoes, chopped
• 1/4 C fresh basil, chopped
• 1/2 t Italian seasoning
• 1/2 t turmeric
• 2 T nutritional yeast 
• salt & pepper to taste

Preparation:

1. Heat the extra virgin olive oil in a large sauté pan over medium heat. 
2. Add the onions and cook until the onions are translucent. 
3. Add the garlic and the peppers; sauté until all the veggies are soft and starting to brown. 
4. Cut the tofu into quarters and squeeze out the excess water. 
5. Crumble the tofu and add it to the veggies. 
6. Add the dried spices and sauté until the tofu is hot and the spices have been absorbed. 
7. Add the basil, sundried tomatoes, and olives. 
8. Cook until heated all the way through. 
9. Stir in the nutritional yeast, and enjoy!

Atakilt Wat in the Instant Pot

AKA Ethiopian Cabbage, Carrots, and Potatoes

Ingredients:

• 1 T extra virgin olive oil
• 1 medium white onion, diced
• 4 cloves garlic, minced
• 1 T Berbere spice blend
• 1 t dried ginger
• 1 t turmeric
• 1/2 t ground fenugreek seed
• 1 1/2 C vegetable stock
• 3 C Yukon Gold potatoes cut into 1" chunks
• 2 medium carrots, peeled and cut into 1" pieces
• 4 C sliced green cabbage (about half a medium head)

Preparation:

1. Set the Instant Pot (IP) to saute on low and add the oil. 
2. When the oil is heated, add the onions and cook for about 2 minutes.
3. Add the spices and cook for another minute. If anything starts to stick, add a tablespoon or two of the vegetable stock.
4. Add the potatoes and the vegetable stock. Lock the lid and set to 1 minute (manual) high pressure.
5. Quick release the pressure per IP instructions, being careful with the steam.
6. Add the carrots and cabbage, and stir everything together.
7. Lock on the lid and set to high pressure (manual) for 5 minutes.
8. Let the lid naturally release.
9. Enjoy!

*Recipe Source: Vegan Under Pressure by Jill Nussinow, MS, RDN, with slight modifications.

Berbere Spice Blend

Berbere is a spice blend that is traditionally used in Ethiopian cuisine. It is excellent in red lentils, and it brings wonderful flavor to vegetable and grain dishes as well.

Ingredients:

• 1/2 C ground cayenne
• 1/3 C paprika
• 1 1/2 t ground ginger
• 1 t garlic powder
• 1 t ground fenugreek
• 1 t ground cinnamon
• 1 t ground turmeric
• 1 t ground coriander
• 1 t ground black pepper
• 1 t finely ground sea salt
• 1/2 t ground cardamom
• 1/4 t freshly ground nutmeg
• 1/4 t freshly ground allspice
• pinch of ground cloves

Preparation:

1. Mix and store in a glass container.
2. Enjoy!

*Recipe source: Vegan Under Pressure by Jill Nussinow, MS, RDN. (I highly recommend this cookbook - it is awesome, and I use it all the time for recipes for my Instant Pot!)

Cashew Sour Cream

Ingredients: 

• 1 C soaked cashews
• 1/2 C organic rice milk
• 2 T fresh lemon juice
• 1/2 t apple cider vinegar
• 1/2 t garlic powder
• 1/2 t onion powder
• 1/4 t salt
• 1/4 t ground white pepper

Preparation:

1. Put all ingredients in a high-powered blender and blend until completely smooth and creamy.
2. Enjoy!

Chocolate Chip Banana Bread - Gluten Free

This banana bread is easy, decadent, gluten free...and I can't think of a better way to use over-ripe bananas! Enjoy.

Ingredients:

• 3 large over-ripe bananas
• 1/2 C loosely packed brown sugar
• 1/3 C walnut oil
• 1 t vanilla extract
• 1/2 t cinnamon
• 1 1/2 C fine brown rice flour
• 1 1/2 t baking powder
• 1/2 t baking soda
• pinch of salt
• 3/4-1 C chocolate chips, depending on how much chocolate you want in your bread!

Preparation:

1. Preheat the oven to 350 degrees.
2. Grease a loaf pan with coconut oil.
3. Mash the bananas and the sugar together in a large mixing bowl.
4. Once the bananas and sugar are thoroughly blended, add the oil, vanilla, and cinnamon. Mix thoroughly.
5. Add the flour, baking powder, baking soda, and salt. Thoroughly combine.
6. Fold in the chocolate chips until they are evenly distributed.
7. Pour the mixture into the greased loaf pan.
8. Bake for approximately 35-40 minutes, until a toothpick inserted in the middle of the loaf comes out free of batter (though it might have some chocolate on it!).

Barbecue Lentil Loaf

This recipe was inspired by The Vegan 8's Oat-Free Spicy Barbecue Lentil Loaf. I made a few minor changes to make it more like the traditional "meatloaf" I knew growing up - and I have to say, this is DELISH! Very flavorful and filling - it will satisfy veggies and omnis alike, I promise!

Ingredients:

• 1 C brown lentils
• 1/2 C yellow onion, chopped
• 1/2 C green bell pepper, chopped
• 4 cloves garlic, chopped
• 1-2 T extra virgin olive oil
• 1 C Sweet and Spicy Barbecue Sauce, divided*
• 1/2 C cornmeal (medium grind)
• 3 T ground flax seeds
• 1/4 t chipotle powder
• salt and pepper to taste

Preparation:

1. Cook lentils. Put lentils and 2 cups of water in a pot, add 1/2 t salt, and bring to a boil. Cover, turn down to medium-low heat, and simmer for 35-40 minutes.
2. While the lentils are simmering, saute the onion, bell pepper, and garlic over low heat until the onions are translucent and the peppers and garlic are softened.
3. Let the lentils cool after cooking. In a large bowl, mix lentils, veggie mixture, cornmeal, flax seeds, chipotle powder, 3/4 cup of barbecue sauce, and salt and pepper until thoroughly combined.
4. Grease a loaf pan with a little olive or coconut oil, and pack the lentil mixture in it.
5. Let the loaf sit for about 15 minutes for the cornmeal to soak up some moisture. 
6. While the loaf is resting, preheat the oven to 350 degrees.
7. Top the loaf with the remaining 1/4 cup of barbecue sauce.
8. Bake for about an hour, until a toothpick comes out clean.
9. Let the loaf sit for a few minutes to firm up prior to serving. 
10. Serve with barbecue sauce. You might want to double the barbecue sauce recipe to make sure you have plenty! Enjoy.

Easy One Pot Pasta

If I'd known making pasta could be this easy - without all the draining/straining mess - I'd have been making pasta this way for years. I don't know if I'll make it the "old way" again...this is easy, quick, and delish! And it makes a TON of food.

Ingredients:

• 1 12 oz. bag pasta
• 1 28 oz. can diced tomatoes
• 4 C vegetable broth
• 1 medium white onion, sliced
• 6 garlic cloves, sliced
• 1 t dried oregano
• 1/2 C chopped, firmly packed fresh basil
• 2 C fresh spinach, chopped
• 1 t salt
• black pepper to taste
• 1/4 teaspoon dried crushed red pepper
• nutritional yeast (optional, in place of Parmesan cheese!)

Preparation:

1. Place all ingredients except nutritional yeast in a large pot.
2. Cover and bring to a boil.
3. Reduce heat and simmer, covered, until pasta is slightly al dente (check the directions on the bag of pasta), stirring every few minutes.
4. Remove from heat, cover, and let stand for 10 minutes.
5. Stir just before serving.
6. Top with nutritional yeast, if desired.
7. Enjoy!

Five Powerful Morning Rituals

Let me be honest: I am NOT a morning person. I can't stand using an alarm clock - and with or without one, I do not wake up chipper. I'm slow to rise, and slow to get my bearings in the morning. Over the past few years, I've developed a few morning rituals that help me get in gear to face the day. Hopefully, they'll help you too!

1. Meditate for a few moments. As soon as I am conscious and in that state between being asleep and being fully awake, I allow my mind a few moments of silence. I let my mind wander so long as the thoughts are positive. If I start down a negative path, I redirect my thoughts to the things I am thankful for and the blessings in my life. 
2. Have a moment of gratitude. I keep a gratitude journal next to my bed. I also have an app on my phone for practicing gratitude, but I prefer to stay away from technology first thing in the morning. I write three things that I am grateful for every day. It's all right if some of them are repeats - the goal is to "get my mind right" for the day!
3. Set an intention for the day. After I've written in my journal, I think about my agenda for the day and set an intention for what I want to accomplish. Having a clear intention makes all the difference for me. If I don't do this, I tend to feel scattered and unfocused.
4. Drink lemon water. Once I'm up, I like to drink a glass of room temperature water that includes the juice of one organic lemon. I have a small juicer, so I juice a lemon fresh every morning. The scent is invigorating, and the lemon water is awesome for the body. It flushes toxins, it wakes up your digestive tract, and it boosts your immune system - plus, it's tasty. I used to add a little stevia, but over time I've come to love the bitterness of the lemon.
5. Have a green smoothie for breakfast - instead of coffee! I quit coffee years ago, not because I don't like it but because for me, coffee is just the vehicle to get sugar and plant-based cream in to my system. I switched to tea (chai is my favorite), and now I wait until mid-morning for a cup of tea. I have a green smoothie to start my day instead. I used to put a lot of fruit in my smoothies, but that is not the best practice. It's better to eat whole fruit and put veggies in your smoothie (Jared has been a great influence on me!). My most recent blend is awesome: a couple of handfuls of spinach, two celery stalks, a handful of cilantro, half an avocado, a little lime, and about half a frozen banana or a few fresh strawberries - all organic, with filtered water as the base. Sometimes I add chia seeds or flax seeds, and sometimes I add maca powder or some veggie protein. But not always! And I've discovered something I never thought I would say: celery is actually quite sweet. My taste buds have adjusted to my new mixtures, and I had no idea that celery had a natural sweetness that is easily detectable - even from scent alone! It's amazing.

These practices have helped me re-engineer my days in a positive way, and I hope they are helpful to you too.

Roasted Chickpeas

This is a wicked easy appetizer or snack, and they're packed with protein and flavor. I make a big batch (double or triple this recipe) and break in into single servings, ready to grab and go in a snap.

Ingredients:

• 1 can organic chickpeas
• 1 T white balsamic vinegar
• 1 T soy sauce
• 1 t agave nectar (or other sweetener of choice)
• 1/8 t sea salt
• 1/8 t garlic powder
• 1/8 t cayenne pepper
• 1/4 t cumin

Preparation:

1. Preheat the oven to 400 degrees.
2. In a large bowl, mix the balsamic vinegar, soy sauce, agave nectar/other sweetener, sea salt, and spices.
3. Drain and rinse the chickpeas.
4. Add the chickpeas to the bowl and stir to coat evenly.
5. Pour the mixture into a glass casserole dish and roast for 30-40 minutes, until all of the liquid is absorbed.
6. Turn the chickpeas two or three times during cooking.
7. Enjoy!