Dedicated to helping people make better choices

Vegan Baking Hacks & Mini Pumpkin Streusel Muffins

How many times have you said, “I would love to give up eggs but I don’t know how to bake without them?” Well, today is the day, my friends. In my latest video, I have outlined my favorite vegan baking replacements.  I hope you find it helpful. And tell me what you think. Have you used any of these before? And since it’s the season for pumpkin, try out my oh-so-delicious Mini Pumpkin Streusel Muffins. I think you’ll love them! Mini Pumpkin Streusel Muffins Yields 48 muffins 1 ¾ C White Whole Wheat Flour 1 ¼ C Pure Cane Sugar 1 Tbsp. Baking Powder ¼ tsp. salt 2
Read More

Vegan Lentil Tacos

Vegan Lentil Tacos Serves 4 1 14 oz can brown lentils, rinsed 1 small red onion, diced 2 cloves garlic, minced 1/3 C water *2 Tbsp taco seasoning (or use home made recipe below) 4-8 taco shells Assorted taco toppings; sliced avocado, chopped tomatoes, diced green onion, vegan cheese, hot sauce etc. *Taco Seasoning 2 Tbsp chili powder 2 tsp paprika 2 tsp onion powder 2 tsp garlic powder 1 tsp salt 1 tsp cumin 1/2 tsp corriander   Warm a large skillet on medium heat. Add a small amount of grapeseed oil (or 2 tablespoons of water for a non fat version) and add the onions. Add a pinch of
Read More

Lentil Bolognese (shhh, don’t tell anyone it’s vegan!)

Lentil Bolognese Serves 4-6 1 lb pasta of your choice; reg or g/f 3 garlic cloves; minced 1 small yellow onion; diced 1 tsp dried oregano 1-28 oz can crushed tomatoes 1-14 oz can brown lentils; drained & rinsed salt & pepper olive oil 2 Tbsp nutritional yeast   Fill a large pasta pot with water and set to boil. Heat a dutch oven or medium size sauce pan on medium heat.  Add a tablespoon of olive oil (or for a low fat version, add 2 tablespoons of water) and add onions, along with a generous pinch of salt.  Saute the onions for 2-3 minutes or until translucent.  Add the garlic
Read More

New Video: Veggie Fried Rice & Recipe

Hello there, friends! Did you watch my latest video? My recipe for veggie fried rice is the perfect way to use up some of those fridge essentials. Feel free to use your favorite veggies and nuts (or whatever is on hand). Make the rice ahead of time and this recipe comes together in well under 30 minutes. Let me know what you think. Veggie Fried Rice Serves 2-4 2 C cooked brown rice 2 C diced veggies; onions, asparagus, corn, bell pepper, carrots, broccoli etc. 1/4 C tamari, soy sauce, bragg’s aminos or coconut aminos 1 14 oz firm tofu; drained & dice to 1 inch cubes 1/4 C nuts;
Read More