• 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 ...

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    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 ...

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    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 ...

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Softly Spiced Nuts

wheat-free/gluten-free option

Recipe from eat, drink & be vegan.

This recipe is festive and makes a perfect party nibbler. These nuts are lightly flavored, rather than too heavily seasoned.

2 cups mixed unsalted raw nuts (e.g., almonds, pecans, walnuts, and cashews)
1 1/2 tbsp unrefined sugar
1/4 tsp sea salt
3/4 tsp cinnamon
1/8 scant tsp ground cardamom (optional)
1/8 tsp freshly ground nutmeg
1/16 tsp ground allspice (optional) or 1/16 tsp cloves (optional)
1/8 tsp mild chili powder (optional)
2 tsp tamari
1/2 tsp Worcestershire sauce
1 tsp neutral-flavored oil

Preheat oven to 300°F (150°C) (see note). In a bowl, combine nuts, sugar, salt, cinnamon, cardamom, nutmeg, allspice or cloves, and chili powder and stir to combine well. Stir in tamari, Worcestershire sauce, and oil and toss for 1–2 minutes to thoroughly coat nuts with spices. Line a baking sheet with parchment paper. Transfer nuts to baking sheet, spreading out evenly (use a spatula to scrape all seasonings from the bowl). Bake for 15–17 minutes, tossing once or twice. Remove before spices and nuts become too toasted, otherwise they will taste bitter. Watch carefully toward the end of baking to ensure nuts do not overcook or burn. Remove from oven. Lift parchment paper with nuts and transfer to a cooling rack to cool completely. Store in an airtight container and refrigerate until ready to serve.  Serves 4-6.


1) Chili powder is optional in this recipe, but if you want extra heat in these spiced nuts, add 1–2 additional pinches chili powder or cayenne pepper to spice mixture.

2) For a wheat-free/gluten-free option, substitute vegan Worcestershire sauce with additional tamari.

3) If you know that your oven’s temperature is higher than its setting, then set temperature lower, perhaps to 275°F (135°C), to prevent overcooking nuts and burning seasonings. Bake at that temperature for 18–20 minutes.