This is were you can find all the yummy nutritious results of my experimentation. All of these recipes are vegan but don’t freak out and run away yet. I can assure you even a meat lover will enjoy the bold flavors and clean feel of these dishes. You have probably had something accidentally vegan and loved it anyway, especially if you like indian food. Don’t be afraid to play around with the ingredients, in fact I would love for you to do just that! Tinker and then come back and let me know what you like.

Super easy broccoli potato stir fry
broccoli potato stir fry

2 tbsp olive oil



green onion

soy sauce

Dried herds (I used “herb garden” by McCormick)


Quick meal to throw together on the fly. Use whatever dried herds you have sitting in the cabinet and adjust broccoli and potatoes depending on how many you want to feed. Chop potatoes into approximately 1/4 inch chunks and sauté in olive oil with herbs over medium head until tender. Meanwhile chop broccoli (stems and all) into small pieces. Throw in all other ingredients and sauté just long enough for the color of the broccoli to deepen. Salt, pepper, and soy sauce can be added to taste during and after cooking. Enjoy


Cashew cream mushroom pilaf

1/4 cup raw cashews

3/4 cup water

1/4 cup olive oil

juice of 1/2 a lemon

2 cloves garlic

salt and pepper to taste

8 oz crimini mushrooms

Soak raw cashews in water for at least 1 hour. Place cashews, 1 cup of water, lemon juice, and garlic in blender and blend into a smooth sauce, salt and pepper to taste (this is vegan alfredo sauce, perfect on pasta). Mix with rice and mushrooms. Enjoy!

2 bean 2 green soup2 bean 2 green soup

4 cloves of garlic (chopped)

1 medium onion (chopped)

2 tbsp olive oil

1 tsp red pepper

1 tsp cumin

32 oz container of vegetable stock

2 or 3 fresh thyme sprigs

Salt/ pepper

fresh parsley (optional)

 Sauté garlic, onion, red pepper, cumin in olive oil. Pour in vegetable stock, beans and thyme sprigs. bring to boil, cover and simmer on low. When beans are tender put in chopped greens and simmer until tender. Salt/ pepper to taste. (Optional) top with fresh parsley. Enjoy!

Garlic ginger mushroom broth with cabbage and carrots

Food processor/blender

4 cups water

2 cups of baby bella mushrooms or your favorite

1 carrot

1/2 an onion

3 cloves of garlic (minced)

1/4 cup soy sauce

2 tbsp olive oil

1 tbsp minced ginger

sea salt to taste (optional)

1/2 tsp crushed red pepper

 In a large pot heat olive oil 2 tbsp olive oil over medium heat. Add garlic and red pepper, then add water and bring to a boil. Add onion, carrot, mushrooms, soy sauce and ginger cover and simmer over low heat for at least 30 min. Remove carrot and onion and blend mushrooms with some of the hot water until smooth. Add back to the pot to thicken and adjust consistency as needed. I lightly cooked some carrots and cabbage in this batch. Then added some cooked brown rice. *Always cook rice separately, because over time it continues to absorb moisture and will become soggy and gross. The broth can be saved in an airtight container and used as soup base, add noodles, veggies, etc.

Kale arugala and sunflower pestoKale and sunflower pesto

Food processor/blender

8 arugala leaves

3-5 kale leaves

1/2 cup of olive oil

2 cloves of garlic

2 tbsp raw sunflower kernals

This one is incredibly easy and its raw ++. Add all ingredients to a food processor and pulse until desired consistency. Pour over hot pasta and enjoy.

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