Whole-Food Plant-Based Paella (Instant Pot)
This recipe was inspired by Vegetable Paella with Chickpeas at Cook Nourish Bliss. There were a few adjustments I already had in mind from a veggie paella dish from the local food co-op (roasted red onions, capers), and a couple other changes along the way as well. The recipe below uses an Instant Pot pressure […]
Roasted Poblano Torta
The roasted Poblano torta is composed of a layer of seasoned pinto beans mashed with lime, roasted Poblano pepper, shredded lettuce, sprouts, a touch of vegan mayonnaise, and fresh guacamole on a pressed bun.
Mexican Torta
A true staple, this Mexican torta is suitable for lunch, dinner, or an anytime mini-meal. Not only does it taste great, but the combination of veggies, healthy fats, protein and fiber in this sandwich make it equally hearty and nutritious. As with most sandwiches I make, nothing is measured in this recipe. So, for 2-3 […]
Vietnamese Salad with Grilled Tofu
This chilled salad makes for a wonderful summertime dish. It would make a great side to bring along to a picnic or party and isn’t nearly as heavy as many traditional oil-based salads (although I’m not convinced it couldn’t use a bit of oil in the dressing).
Spinach Fettuccine Alfredo with Tofu Scallops
This thick, creamy vegan alfredo is perfect served atop a warm bed of spinach fettuccine. Paired with a few simple, velvety tofu scallops, you’ll love this rich and delicious warming meal.
Vegan Chocolate Peanut Butter Cups
Watch out, Reese’s, this dairy-free/vegan recipe for chocolate peanut butter cups is outstanding!
Kale & Pistachios
Kale and pistachios – a great dish that fits somewhere between a salad and sautéed vegetable, offering a pleasant crisp and crunch.
Julienned Carrots & Zucchini with Pasta
This twist on fettuccine primavera has vegetables and pasta put together so naturally it’s bliss.
Coarsely Mashed Carrot and Rutabaga
Coarsely mashed carrot and rutabaga, a side dish that brings a fresh aroma to the plate and is a great sub for mashed potatoes.
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