Cold · For Entertaining · Gluten Free · Recipe · Sides · Snacks · Vegan · Vegetarian

Easy Baked Flax Crackers

A great recipe for a quick and super healthy snack! Can eat with a salsa or topping, or yummy to dip into hummus or nut butter. Make sure to use ground flaxseeds, if you have whole just grind them first.

2 cups of ground flaxseed
1 cup water
Herbs and Spices (
1/2 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp onion powder

Preheat the oven to 400 degrees Fahrenheit:
Mix all ingredients together, and spread the dough thinly on parchment baking sheet. Score the dough into 32 crackers. Bake at 400 degrees for 20 minutes and enjoy!

Dinner · Favorite · Gluten Free · Holiday · Hot · Lunch · Recipe · Sides · Soup · Vegan · Vegetarian

Creamy Vegan Lemon Rice (Avgolemono) Soup

I’ve always loved the creamy, lemony flavors in avgolemono soup! The traditional Greek recipe is an egg and lemon soup with rice, but I finally found a way to veganize it and save the same flavors and textures. I’ve been a bit notorious for this soup- I make it for friends who are sick, make it for my family, and everyone seems to absolutely love it!

I made a big pot of this soup last weekend after looking in the fridge and only finding carrots and roasted red peppers 🙂 Since we are moving next week , I’m trying to use up everything we have so this was it! I’ve also added a few non-traditional extra ingredients to this dish (kale/spinach and chickpeas) because it was less we had to move with.

Creamy Vegan Avgolemono Soup

Prep Time: 2 hours (with the cashew cream)
Cook Time: 1.5 hours


1/4 cup wild rice
1 cup white rice
1 tbsp extra vigin olive oil
1 onion
4 cloves garlic
6 carrots
3 whole roasted red peppers
1 cup kale or spinach
2 Rapunzel vegan herb bullion cubes
8 cups water
1/2 cup cashews, soaked 2 hours to overnight in water
3 lemons, zest and juice
1 can chickpeas (optional)


Begin by soaking the cashews in water to make cashew cream. Place the 1/2 cup of nuts in about 1 cup of water, and soak for 2 hours or overnight. When ready, blend the cashews and water together until you get a thick cashew cream! Set aside (or make extra and freeze for later).

Heat the olive oil in a large soup pot. Finely dice the onion and garlic, and sauté in the oil for 10 minutes on low heat. Meanwhile, dice the carrots, and add to the pot with the garlic and onion. Sauté for 5 more minutes. Dice the roasted red pepper and add to the pot. Add the 8 cups of water, bullion, and both rices to the pot and simmer for 45 minutes, stirring occasionally.

Once the rice is cooked and the soup thickens, stir the kale/spinach, chickpeas, and cashew cream in. Juice the 3 lemons into the soup, and add some zest for extra flavor. Serve hot and crack fresh pepper to the top!


Breakfast · CrockPot/Slow Cooker · Favorite · Gluten Free · Holiday · Hot · Sides · Vegan · Vegetarian

Slow Cooker Tomato Breakfast Beans

I became addicted to British-style breakfast beans on toast after a friend introduced me to the glory of Heinz beans. They are traditionally difficult to find in American stores (and when you do, they are $4 a can!) so instead of buying, I devised a way to make a healthier (and way less expensive) version instead.

Beans and toast are a weekend staple. We make them at home for breakfast, and I always get a cup when I go to our favorite diner (Boston baked beans are everywhere in/around Boston). Most of the canned beans have an insane amount of sodium- one little can can have up to 150% of your daily amount, and are way too sweet for people who avoid added sugars. So we skip the cans and make this instead.

Put everything together in a crockpot Friday night before bed, and when you wake up breakfast is all but served!

Slow Cooker Tomato Breakfast Beans

Prep Time: 5 minutes
Cook Time: 8-10 hours (no maintenance required!)


1 lb dried navy beans
1 28 oz can crushed tomatoes
1 8oz can tomato paste
3 cups water
1 onion, peeled and diced
8 cloves garlic
4 tbsp Worcester sauce
1 tablespoon sugar (optional)
10 sprigs fresh thyme and rosemary
2 bay leaves
black pepper to taste
1-2 tbsp olive oil (optional)


Place all ingredients in crockpot, and cook on low for 8-10 hours. Before serving remove bay leaves, and add a drizzle of olive oil to the top, if using.

Eat over toast, cooked pasta, or just plain!  Also great as a side for a BBQ.

Dinner · For Entertaining · Gluten Free · Holiday · Hot · Pasta · Recipe · Sauce · Vegan · Vegetarian

Vegan Pumpkin & White Bean Stuffed Shells

This is a variation on one of our household favoties: butternut squash ravioli with My Amazing 5 Ingredient Pasta Sauce.  But this is much easier to make, since stuffed shells are waaay easier than raviolies 🙂


1 15oz cans of cannilini beans
1 can of pumpkin puree
1/2 cup non-sweetened almond milk
4 cloves garlic
1/4 cup fresh chopped basil
1/4 cup nutritional yeast
Salt and Pepper to taste
1 large (28oz) can of crushed tomatoes with basil (Or My Amazing 5 Ingredient Pasta Sauce)
1/2 ground rosemary
1/2 teaspoon garlic powder
20 large pasta shells (use gluten free, if you’d like)


Preheat the oven to 350 degrees.

Put the beans, pumpkin, milk, garlic, basil, and nutritional yeast in a food processor and blend until smooth. Season with salt and pepper if necessary, and set aside. This will be the filling for the shells.

In a separate bowl combine the tomatoes and herbs, which will be the sauce.
If using my Amazing 5 Ingredient Pasta Sauce, follow the recipe there instead.

Boil the shells and cook until very al dente. Drain and cool. In a 11×8 casserole dish, put a layer of sauce at the bottom, just enough to cover the bottom. Fill each shell with the bean and pumpkin filling, and place side-by-side in the baking or casserole dish. Once they are all filled, cover with the rest of the tomatoe sauce. Bake in the 350 oven for 20 minutes.

Breakfast · Cold · For Entertaining · Gluten Free · Holiday · Lunch · Recipe · Salad · Sides · Vegan · Vegetarian

Tofu Feta ‘Cheese’

I love making tofu feta on a Friday afternoon, and letting in marinate in the fridge overnight for a yummy breakfast on a Saturday or Sunday. I serve the tofu feta with fresh tomatoes and sliced basil, and its like a healthy caprese salad! This marinated tofu is surprisingly flavorful, and will please even tofu haters. If I have any extra from the weekend I like to throw it on Monday’s salad for lunch.

Marinated Tofu Feta


1 block of tofu
1/4 cup water
1/4 cup fresh squeezed lemon juice
2 1/2 tablespoons of white miso paste
2 tablespoons of apple cider vinegar
1 teaspoon dried oregano


I like to start by pressing the tofu to get rid of the packaged water in it. If you’re fancy and have a tofu press, good for you. If not, do what every good librarian does: place the tofu between two places and press it with the heaviest book you have! Encyclopedias and dictionaries recommended 🙂

After about 30 minutes, drain any water that is pressed out, and cube the tofu into bite sized pieces. In a shallow baking dish or bowl (I’ve used tupperwear too), mix in the rest of the ingredients until the tofu is covered in the marinade.

If possible, make this a day or two before serving, so all the flavors have time to soak in. Serve with Tofu Feta Caprese Salad, a vegan cheese board, on toast, or crumble on a salad.

Dinner · For Entertaining · Gluten Free · Holiday · Hot · Pasta · Recipe · Vegan · Vegetarian

Butternut Squash Mac N Cheese

Mac and Cheese is my favorite food: always has been, and probably always will be! I am constantly looking for the best dairy-free mac and cheese recipe that includes as many veggies as possible! I’ve seen tons of recipes with squash, carrots, etc. I like that there is added protein from the tofu in this too!

I love to add spinach and peas to my Mac as well, so I included those but they are optional.


2 cups butternut squash
1 teaspoon tamari
16 oz of your choice pasta: whole wheat or gluten free shells
1 package silken tofu
2 tablespoons tahini
1 lemon, juice
2 tablespoons tamari
1/4 cup nutritional yeast
Pepper to taste
2 cups fresh spinach
1 cup frozen peas
Paprika for garnish


Steam the butternut squash in a pan, add 1 tbsp of tamarin before covering.

Boil the pasta and peas together according to directions on the pasta box, until pasta is al dente and the peas are soft.  Once pasta is done cooking, drain and stir in the fresh spinach which will wilt against the warm pasta.  Set aside.

When squash is tender, add to the food processor everything but pasta, peas, spinach, and paprika, blend until smooth. Add sauce to drained pasta/peas/spinach, and mix well. Bake in a casserole dish on 350 degrees for 15 minutes, and garnish with paprika when finished.

Cold · Dip · Favorite · For Entertaining · Gluten Free · Hot · Lunch · Recipe · Sauce · Sides · Vegan · Vegetarian

4 Ingredient Raw Vegan Pesto

This recipe was adapted from the Soup Au Pistou recipe (which we cannot get enough of in our house!) and adapted this to make more of a sauce. This pesto would be great as a sauce over whole wheat pasta or a dip for fresh veggies. It is so fresh and bright, and packed with so much flavor from the raw garlic and basil.

4 Ingredient Raw Vegan Pesto

Prep Time: 5 minutes
Cook Time: 0-5 minutes, depending on cold or hot


1 bunch basil (2.5 cups of fresh leaves)
1/4 cup extra virgin olive oil
6 cloves garlic
4 large fresh tomatoes

Salt and Pepper to taste


Combine the basil (stems removed), garlic, and olive oil to a food processor, and blend until smooth and all garlic is chopped into very small bits.

Wash and quarter the tomatoes, and add them to the processor with the other ingredients (skins, seeds, and all). Blend until silky smooth. Use as a cold dip or cause, or heat in a sauce pan for 5 minutes and cover pasta!

You can also stir a few spoonfuls into a soup.