Chickpeas and Dumplings

I remember making chicken and dumplings in my pre-veg days, but this chickpeas and dumplings recipe beats that by a million. It’s easy to make, too. (as long as you have patience for the dough; if not, use pre-made vegan biscuit dough… Shh. I won’t tell.)
Just make sure your broth is really hot before you drop your dumplings. I’ve learned this is key in my trial and error of this dish, but, hey, it’s been a yummy journey! ;-)


Chickpeas and Dumplings

One small yellow onion, diced
2 minced garlic cloves
1 can of coconut milk (if desired, use lite to reduce fat)
7 cups veg stock (or 3 veg bullion cubes + 7 cups filtered water)
2-3 cans chickpeas, drained and rinsed (or make your own crockpot chickpeas)
3-4 cups frozen vegetables (I use an organic peas/corn/carrot/green beans mix)
Black pepper, to taste
2-3 Tbs. flour or cornstarch (if you use cornstarch, mix it with a little warm water first to make a slurry, then pour it into the soup)
dumpling dough (recipe below)

I used this recipe for the dumpling dough. Thanks, Minimalist Baker!! :-)
Note: this recipe calls for self-rising flour; you can make it yourself! Another Note: I used whole wheat all purpose flour. I also halved the dough recipe for this soup. You could make the whole recipe, use what you want for dumplings, then use the rest to make biscuits! Yum!

Make your dumpling dough first (recipe above). Tear dough into one inch pieces and set aside.

Sauté the diced onion with a tablespoon of the canned coconut milk for about ten minutes over medium heat, or until translucent. Add garlic and sauté for a couple of minutes, until fragrant. Slowly add the stock, flour, chickpeas, and vegetables, stir well, and bring to a low boil.

Gently drop the dumpling pieces into the bubbling soup, cover, reduce heat to medium/low, and let them steam for about 5 to 10 minutes. They should be fluffy and floating on the top. Feel free to taste test at this time, and remove from heat if dumplings are cooked through. Serve, adding black pepper if desired. That’s it! :-)

***Find me on Instagram @yaynomz!***


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Easy Holiday Lasagna

Here is a simple lasagna recipe that tastes delicious and is super easy to make! Bring some to your next holiday potluck or serve it for your next gathering and impress your guests. Show them how delicious wholesome, plant based foods can be!

Easy Holiday Lasagna


1 box lasagna noodles
1.5 lbs tofu
Jar of marinara
1/2 tsp coconut oil (optional)
1/2 a yellow onion, diced
2-4 cups chopped kale or spinach
3 tbs Italian herbs
1 tbs garlic powder
Nutritional yeast, to taste (optional)
Sea salt, to taste

Sauté half a pound of cubed tofu in the coconut oil if using (I used it to prevent sticking in my pan) until browned. Season with a little Italian spices and garlic powder. Add the diced onion and sauté until translucent. Add kale and cook for about 5 minutes, until wilted and color is vibrant. Set aside.

Mix one pound of tofu with the Italian herbs, garlic powder, sea salt, and 1-2 tbs nutritional yeast if using. Mix well (I use a fork) until tofu resembles ricotta.

Use enough marinara to cover the bottom of a baking dish, then layer: lasagna noodles, cubed tofu mixture, tofu ricotta, and more marinara. Repeat, top with another layer of noodles and enough marinara to cover the noodles well (so they soften in the oven). Sprinkle with more Italian spices and nutritional yeast. Bake at 375 for 45 minutes to 1 hour.

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Cream of Potato Soup


Cream of Potato Soup

6 potatoes, skinned and diced
3 celery stalks, diced
1 onion, diced
5 garlic cloves, minced
3 sprigs rosemary, minced
6 c. veg stock
1 can lite or full fat coconut milk
1 T. corn starch + 1/4 c. cold water

Heat a large pot over me dumb heat. Reserve 1 c. diced potato and put them in a small pot of water to boil and soften while you make the soup. Season with a sprinkle of sea salt if desired. Add the rest of the potato, onion, celery, and rosemary to the pot. Cook, stirring constantly, until veggies start to brown. Add the garlic, and stir until garlic and veggies are fragrant and have softened a bit. Add the veg stock, stir, and bring to a boil. Boil for about 15 minutes. Transfer mixture to a blender. Blend until smooth and return to pot. Add coconut milk and corn starch/water mixture. Mix well. Add the boiled diced potatoes and allow soup to cook for about 5 minted before serving. Season with pepper and sea salt to taste. Serve garnished with shaved carrots, micro greens, and/or sriracha or other spice for a kick. ;)

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Creamy Coconut Milk Corn Chowder

I got four ears of sweet local corn in my CSA box, and I’ve really been wanting to make a corn chowder. My non veg brother, cousins, and friends all tried it and loved it. It has passed the carnivore test with flying colors. ;-) I can’t believe how similar this is in taste to heavy dairy laden corn chowder. The coconut milk gives it a rich, buttery taste. And it’s completely guilt-free. ;) ps- it does not taste coconut-y AT ALL! It’s like magic!



Coconut Milk Corn Chowder

4 ears of sweet white corn, steamed and cut off cobs (you can use canned but fresh is delightful)
2-3 garlic cloves, minced
2 potatoes, peeled and diced
3 C. veg stock
1 can lite coconut milk
1 T. soaked raw cashews (optional)
1 T. flour
1 T. seasoning blend (I used#traderjoes 21 seasoning salute)
Sea salt and pepper to taste

Sauté the garlic in 2 T. of the veg stock over medium heat until fragrant. Add flour and stir. Add the rest of the stock, potatoes, and seasoning. Cover, and cook for about 10 minutes, until potatoes become soft and start to break down. Blend cashews if using, coconut milk, the third garlic clove if desired, and half the corn in a high speed blender until smooth. Add to pot of veg stock/potatoes. Next, add the rest of the corn and sea salt and pepper to taste. Cook for a few more minutes to let the flavors meld. Stir well then serve with a sprinkle of cayenne pepper (optional but I love spice) and toast bits.


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A More Traditional-Style Pad Thai

One of my favorite dishes in the whole world is Pad Thai. I could eat it for days, weeks, months…. You get the point. It is disappointing when I go to a Thai restaurant that can’t make their Pad Thai without fish sauce. I decided I would start making this fairly simple dish at home. I used a combination and adaptation of a couple different recipes to come up with this one. They were: Post Punk Kitchen’s Everyday Pad Thai and this Traditional Pad Thai recipe. I knew that I definitely wanted to use tamarind for the sweet/sourness that makes Pad Thai so awesome, and I learned a couple of tricks along the way. :-)


A More Traditional-Style Pad Thai (Vegan)

1 package of flat Asian rice noodles, soaked until pliable TIP: Many recipes suggest boiling rice noodles, but I have found that this makes them gummy. The best method is to soak them for about 30 minutes first then allow them to fully soften when you cook them with your other ingredients. It works MUCH better. :-)
1/2 lb. of tofu (or use a full pound if you’d like), pressed/drained, and julienned in 1-inch pieces
1 bunch of chives/green onions, julienned in 1-inch pieces
2 cups of bean sprouts (rinsed)
2 shallots, minced
4-6 garlic cloves, minced
2 cups of broccoli (chopped)/snap peas (optional) (I used a combo of both)
Any other veggies of choice
2 t. white pepper powder (optional if you don’t like spicy- this may give your dish a bit of a kick)
Ground black pepper, to taste
Roasted peanuts (optional – for garnish)
1 more lime, cut into slices (optional – for garnish)

For the sauce:
1/2 cup of water
6 T. tamarind sauce (see this page for info about tamarind and the different forms in which you can purchase it. I found it as a ball at my local Asian market)
Juice of one lime
1 T. peanut butter (I use fresh ground)
4 t. sweetener of choice (I actually used pure maple syrup)
4 t. miso (in place of fish sauce which is in traditional Pad Thai)
Pinch of kala malak (black salt) (optional- to replace the eggs in traditional Pad Thai)

Whisk all sauce ingredients together and set aside. Note: for some heat, add chili powder or sriracha to your sauce.

To cook, start with your julienned tofu slices. Add them to a pan on medium high to high heat. Sprinkle with white or ground pepper and/or garlic salt and stir until browned. *Note: I use a non-stick skillet. If you don’t have non-stick cookware, you may need to use a bit of coconut or olive oil to prevent sticking. Then add the minced shallots and garlic, half of the chives, and half of the bean sprouts (you will save the other half for garnish). Add the other veggies you are using, too. Cook over medium-high heat, stirring frequently. Sprinkle with ground pepper if desired.

Once garlic/shallots are fragrant, and the veggies have cooked for a few minutes, add your noodles, then slowly add in your sauce, stirring well to make sure noodles and veggies are coated evenly (you can sprinkle and stir in some white pepper at this point if you are using it). I added a little more tamarind sauce to mine… Taste, and adjust any flavors as desired. The noodles will probably take about 15 minutes to cook through and become soft. Add a little more water if they are still chewy, and allow them to cook a little longer.

Plate your noodles/veggies, garnish with crushed or whole roasted peanuts, bean sprouts, chives (optional), and a lime wedge. I ALWAYS add extra lime to my Pad Thai. Always.

Another note: This makes A LOT of food (probably about 6 servings). I like to make big meals, so I can prepare lunches for the week. Plus, I love leftovers! If you don’t want to make this much, just cut the recipe in half. :-)

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Vegan Crepes with Sweet Maple Cashew Cream and Blackberry Compote

When I think up a recipe in my head, I usually have to test it out as soon as possible. I’m not much of a baker because the measurements must be exact, but I was craving crepes, so I figured I’d look up a recipe online. I found a simple one that is oil-free, so I tried it out. I wasn’t disappointed! (Note: I used a ceramic nonstick skillet.)


Vegan Crepes with Sweet Maple Cashew Cream and Blackberry Compote

Use the above recipe to make your crepe batter. Follow the recipe’s cooking directions.

To make the sweet cashew cream:
1/2 cup of raw cashews
1 T coconut milk (you will use some for the crepe recipe anyway)
1 T maple syrup
2 T water

Blend all ingredients in a high speed blender (I use my smoothie maker) until smooth and creamy. Add a little water if it is too thick. Put it in the fridge to chill while you make your crepes.

For the compote:
1/2 cup berries of choice
1 T sweetener (I used sucanat)
1 to 2 T water
1 t tapioca starch

Put all ingredients in a small saucepan and cook over medium heat until berries break down and mixture begins to thicken. Turn heat to low, stirring occasionally. When compote reaches a thickness you like, turn the heat off.

Fill your crepes with the cashew cream, roll them, and top with the berry compote and some maple syrup. YUM!! Serve with a side of breakfast potatoes, if you’d like. Recipe below. :-)

For the breakfast potatoes:
3 medium sized russet potatoes, washed and sliced thinly in round circles (I like to leave the skin on mine)
1 medium sized yellow onion, diced
Garlic salt to taste
Black pepper to taste

Place all ingredients in a nonstick pan over medium heat. Add water as you cook the potatoes if you prefer to cook without oil. When potatoes are browned and cooked through, they’re done. I cooked mine while I cooked my crepes (about 20-25 minutes). You can cover the potatoes about halfway through the cooking time to help them cook faster. Adjust or add seasonings as desired.

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Vegan Hawaiian Pizza!

I had a craving for Hawaiian pizza, so I decided to use Fettle Vegan’s coconut bacon recipe, pineapple, and this cashew moxarella cheese recipe that’s been floating around. It was delicious!

Coconut bacon recipe (I used smoke seasoning instead of liquid smoke.)

Dough and moxarella recipes

Before the oven:






The moxarella cheese bubbles and stretches, and the coconut bacon adds a nice crunch! Nom nom nom ;-)

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Vegan Shepherds Pie (or Cruelty-free Pie or Animals Have Feelings Too Pie)

I had been dying to make my own vegan version of Shepherds pie and decided to give it a go the other night. It turned out even better than I thought it would! I posted it on Facebook, and one of my meat-eater friends commented that calling it Shepherds pie is offensive. (He was mostly kidding… I think.) So, I came up with some appropriate alternative names. Anyway, on to the food…

I started with the filling:


And I topped it with creamy cauliflower mash:


Baked it until brown and golden on top:


And, voila! YUM! Recipe below! :-)


Vegan Shepherd’s Pie

Filling: “Meaty” Crumbles

1 block (1 pound) of firm or extra firm tofu that has been frozen (for at least 2 hours) and thawed
1 to 2 T. tamari, soy sauce, or Bragg’s Liquid Aminos
1 to 2 T. Balsamic vinegar
1 T. steak seasonings to start (you may add more as you cook)
1 or 2 cloves of fresh garlic, or 1 T. garlic powder
1 T. olive oil (optional)
2 carrots, diced
1 cup fresh or frozen peas
1 small yellow onion, diced

Squeeze the water out of your thawed tofu. (This is the fun part!) Once you have squeezed out most of the water, break your tofu up into crumbles, by hand, right into your heated pan. Add the tamari or soy sauce, the balsamic vinegar, and the steak seasonings and let brown over the heat, stirring occasionally. Add more soy sauce/balsamic and seasonings as you cook, if desired. I like to taste as I cook, so I will usually adjust the flavors as I go along. Add the diced onion and let it cook with the tofu.

Add diced carrots and allow to cook with the crumbles until soft. Add the peas and allow to cook for about 5 to 10 minutes.

Mashed Cauliflower:

1 head of cauliflower, destemmed and cut into pieces (about 3 cups)
half a cup of veg stock
2 T almond milk
1/3 cup raw cashews
1 clove of garlic
2 T. Bragg’s 24 spice seasoning blend or Italian seasoning

Steam your cauliflower until soft then combine it with the veg stock, almond milk, raw cashews, garlic clove, and Bragg’s 24 spice seasoning blend (I swear by that stuff… It’s amazing) in a blender or food processor and blend on high until smooth.

Put filling in a baking dish, smooth out the layer of cauliflower mash on top, and bake at 375 for 30 to 40 minutes or until top is golden brown. (You can broil it for 5 to 10 minute towards the end to make it brown more, if desired.)

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Spinach and Roasted Butternut Squash Salad

Food should taste good, but it should also be beautiful. A colorful, vibrant dish means you are getting lots of vitamins and nutrients. Taste the rainbow! ;-)

I think this might be my favorite salad creation… It is seriously like a party in your mouth. Wow!

spinch and butternut squash salad

Spinach and Roasted Butternut Squash Salad

3 cups fresh spinach
1 cup of roasted butternut squash, cut into chunks [to roast, rub some maple syrup and cinnamon on the squash's flesh (after you have scooped out the seeds and fibers) - I use my fingers - then roast it, flesh side down on parchment paper, in the oven at 350 for 45 min to 1 hr]
1/3 cup pomegranate seeds
1/4 cup crushed raw walnuts

Assemble your salad, starting with the spinach. Top with balsamic sautéed tempeh (recipe below) and dress with Oil-free Balsamic Vinaigrette.

Balsamic Sautéed Tempeh:

4 oz tempeh, sliced into thin strips
1-2 T. balsamic vinegar
1-2 t. garlic pepper
1 t. garlic salt

Whisk the liquid ingredients and the seasonings in a shallow dish. Taste, and adjust seasonings or liquids if desired. Lay your tempeh strips in the dish and make sure they are fully coated by the sauce. Allow them to sit or marinate; the longer they marinate, the more flavors they will absorb.

Heat your pan over medium-high heat. Use oil if you are not using a non-stick pan. Once the pan is hot, lay your tempeh strips and allow to cook for 1-2 minutes (or until browned), then flip and cook for another 1-2 minutes or until browned. *Note: These are also a great topper for pasta dishes or additions to wraps and sandwiches.

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