• Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    Featured PP15 Recipe: Umami Almond, Quinoa, and Sundried Tomato Burgers (vegan, gluten-free, oil-free)

    It's been couple of months since I released my Plant-Powered 15 ebook, and I've been getting emails and FB comments from so many of you about the recipes. (Can I pause a moment to thank you for that? I LOVE hearing your recipe feedback, favorites, suggestions, modifications, etc. Very rewarding and inspires my creativity!) There are a few recipes from the PP15 that are getting a LOT of buzz. One of the savory stars are these Umami Sun-Dried Tomato and Almond Burgers. Personally, I also love this recipe. Since it's the season of grilling and picnics and BBQs, I want to share it with all of you! This burger uses raw almonds and pre-cooked quinoa for the base, along with a number of seasonings that ignite that umami essence. Those flavors, along with the richness of the almonds, are what makes these meat-free burgers irresistible! What's that sauce on top, you say? Well, it's a very simple 3-ingredient sauce: tahini, ketchup, and water! I don't have the proportions on hand right now, but just work with it yourself and give ...

    Read More

    Vanilla Bean Almond Butter Fudge (vegan, whole foods plant-based, gluten-free)

    I think you've all waited long enough! As promised in my 12 days of Christmas Cookies post, today you can enjoy (and gift) that Vanilla Bean Almond Butter Fudge. Before you scroll down, I must mention that until creating this recipe I'd never made a vegan fudge. :-O "Dreena, that's crazy-talk!", you say. I know! My sweet tooth is lecturing me. While I've always loved sweets, fudge has never been on my recipe radar. I love the idea of fudge - something dense and sweetly-satisfying - but it's always been too sweet. You know what I mean? Too sugary, gritty, and sickly and yet not a lot of flavor. Almost makes that sweet tooth hurt! So, I didn't have much interest in creating fudge recipes. Until now. I was thinking about the frostings for my raw brownies and raw chai squares. With a few switch ups, I knew I could create a dense, sweet fudge-like square. Like fudge, but using whole-foods ingredients and healthier, lesser processed sweeteners. I wanted some beautiful images of this healthy fudge, and Emma of Coconut and Berries was kind enough ...

    Read More

    Vegan Pumpkin Muffins (with chocolate chips!)

    Welcome December! Any other moms feeling just a little overwhelmed? It's not even shopping for the kids, right? It's all the other stuff that comes with being a mom and the holidays. Cue: bake sales and craft fairs and field trips and projects and concerts and gingerbread houses and school parties and activity parties and decorating and secret santas and... etc etc. Run-on sentence fully intentional. Whew. This fall has been particularly busy for our family. Busier than any other year. So, I'm further behind this December than any other year! No decorations up, no lights, no tree, have some of my gifts but overall - not ready. Plus, our 4-year old has had a witch of a cold this past two weeks. Not sure if it was one cold that morphed into some awful beastly secondary life of the first, or two separate viruses. I always found the start of four-year preschool and kindergarten hit our kiddos' immune systems the hardest. She sure had a tough run these past couple of weeks. Where was I going ...

    Read More

French Lentil Soup with Smoked Paprika

gluten-free, soy-free, gluten-free, oil-free option

Recipe from Let Them Eat Vegan.

French lentils, sometimes called Le Puy lentils, hold their shape nicely, a little more than brown (green) lentils do. They are lovely in this soup, which has deep, smoky, and earthy flavors yet is very quick to prepare and cook.

splash water (or 1/2 – 1 tablespoon olive oil)
1½ cups diced onion
1 cup carrot that has been cut in disks
4 to 5 medium to large cloves garlic, minced
1½ teaspoons dried thyme
1¼ to 1½ teaspoons smoked paprika
1 teaspoon Dijon mustard
¾ teaspoon sea salt
Freshly ground black pepper
2 cups French lentils, rinsed (see note)
2 cups vegan vegetable stock (check label for allergens)
5 cups water
¼ cup tomato paste
1 bay leaf
1½ tablespoons freshly squeezed lemon juice (optional, but nice)
2 tablespoons chopped chives,for garnish (optional)

In a large pot over medium heat, combine the oil, onion, carrot, garlic, thyme, paprika, mustard, salt, and pepper. Stir, cover, and cook for 6 to 8 minutes, stirring occasionally, until the onion starts to soften. Add the lentils, stir, then add the vegetable stock, water, tomato paste, and bay leaf. Increase the heat to bring to a boil, then lower the heat to medium-low, cover, and cook for 30 to 35 minutes, or longer if needed, until the lentils are fully cooked through. Remove the bay leaf. Add the lemon juice, if using, stir, and serve, sprinkling with chopped chives, if desired.  Serves 4-5.

Kid-Friendly: Your little ones might like the smoky flavor, but if you aren’t sure, ease off on the smoked paprika, starting with just 3/4 to 1 teaspoon. You can also add precooked pasta shapes to this soup, for packing in lunches.

Savvy Subs and Adds: If you can’t find French lentils, brown (green) lentils substitute nicely.  Red lentils do not substitute well as they do not have a similar texture.

Serving Suggestions: Serve with crostini or baguette slices withTruffled Cashew Cheese (also in Let Them Eat Vegan), or a dollop of Spinach Herb Pistachio Pesto (also in LTEV).