< Back Quick Lentils with Okra and Sauerkraut Prep Time: 5 Minutes Cook Time: 25 Minutes Serves: 8 Level: Beginner About the Recipe This Quick Lentils with Okra and Sauerkraut is a nourishing, plant-based meal that comes together in under 30 minutes. Green or brown lentils are simmered with okra for texture and lightly seasoned with black pepper, then finished with tangy sauerkraut for a probiotic-rich, flavorful touch. Naturally vegan, gluten-free, and full of protein and fiber, it’s a comforting, wholesome dish that’s perfect for weeknight dinners or meal prep. Ingredients 1 cup dry lentils (green or brown), rinsed 2 cups low-sodium vegetable broth or water 1 (16 oz) bag frozen cut okra 1/2 to 1 cup sauerkraut (adjust to taste) Freshly ground black pepper, to taste Optional: 1 small onion, finely chopped, or 1–2 cloves garlic, minced Preparation Cook the lentils: In a medium pot, combine rinsed lentils and broth (or water). Bring to a boil, then reduce heat and simmer 20–25 minutes until lentils are tender. Drain excess liquid if necessary. Cook the okra: Place frozen okra in a microwave-safe dish with a little water and steam in the microwave for about 7 minutes, until tender. Combine ingredients: In a large bowl, mix the cooked lentils, steamed okra, and sauerkraut. Optional: If using onion and garlic, sauté them lightly before adding. Season: Sprinkle freshly ground black pepper to taste and mix well. Serve: Enjoy warm or at room temperature as a quick, gut-friendly meal or side dish. Notes: This dish is naturally vegan, whole-food, and oil-free. Quick and easy, perfect for busy days. Optional additions: a squeeze of lemon juice or fresh herbs for extra brightness. No animals were harmed during the creation of this recipe! Previous Next

< Back Crispy Potato Puff Balls (Made with Mashed Potatoes) Prep Time: 10 mins Cook Time: 40 mins Serves: 6 Level: Intermediate About the Recipe Looking for a fun, crunchy snack or side that checks all the boxes—whole food, plant-based, oil-free, gluten-free, and totally guilt-free? These Potato Puff Balls are a delicious way to repurpose leftover mashed potatoes into something golden, warm, and crispy on the outside, soft and creamy on the inside. No added sugar, no nuts, and endlessly customizable—perfect for kids, parties, or just snacking straight from the tray. Ingredients Step One: Make the Mashed Potatoes Make a big batch—you won’t regret it! Ingredients: Potatoes, peeled and halved or quartered (as many as your pot allows) Unsweetened original plant milk, as needed to adjust consistency Salt, to taste (optional) Step Two: Turn Them into Puff Balls This is where the magic happens! Ingredients: Cold mashed potatoes Optional: Tamari or Bragg’s Liquid Aminos (in a spray bottle or brushed on) – adds savory depth and helps toppings stick Optional but recommended: Everything But the Bagel seasoning Cookie scoop or wet hands, for shaping Preparation Step One: Make the Mashed Potatoes Directions: Cook potatoes until fork-tender. (Instant Pot: Manual, 5–10 minutes, depending on the size) Pour out most of the cooking water (but feel free to save it for soup or to use instead of plant milk). Add a splash of plant milk and let it warm for a minute or two. Use a hand-held electric mixer to whip the potatoes until smooth and slightly thick. Do not use a blender or food processor—they’ll turn gummy! Add salt to taste, if desired. Transfer to a container and refrigerate for a few hours or overnight. Step Two: Turn Them into Puff Balls Directions: Preheat oven to 400ºF and line a baking tray with parchment paper. (Alternatively, preheat air fryer to 400ºF.) Scoop out the cold mashed potatoes and shape into tight balls using a cookie scoop or damp hands. Place on baking tray and, if using, lightly spray or brush with tamari or Bragg’s. Sprinkle with Everything But the Bagel seasoning (highly recommended!). Bake for 20 minutes or longer, depending on your oven and how crispy you like them. Let rest for 1 minute before transferring to a wire rack. Cool for 5 minutes and enjoy warm. Air fryer option: 400ºF for about 20 minutes or until golden and crispy, shaking the basket occasionally for even browning. Tips & Variations Add finely chopped fresh herbs like parsley or chives to the mashed potatoes before shaping. Use a mix of sweet potatoes and regular potatoes for a slightly sweet twist. Previous Next

< Back Homemade Spreadable Vegan Cheese Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 10 Level: Beginner About the Recipe This Homemade Spreadable Vegan Cheese is a simple, wholesome, and versatile plant-based cheese that you can make in just minutes. Using hemp seeds as the base, it’s naturally creamy and packed with plant protein, omega-3 and omega-6 fatty acids, and essential minerals. Tapioca starch helps create a smooth, slightly stretchy texture, while nutritional yeast and a touch of lemon juice provide cheesy flavor and brightness. Quick to prepare and fully customizable with spices or hot sauces, this spreadable cheese is perfect for sandwiches, crackers, or as a dip—offering all the satisfaction of traditional cheese, without dairy or unnecessary additives. Ingredients 1/2 cup hemp seeds (or substitute with other nuts or seeds like cashews, almonds, or sunflower seeds) 3/4 cup water 3/4 cup unsweetened non-dairy milk (such as almond milk or soy milk) 3 tablespoons tapioca starch 1 1/2 tablespoons nutritional yeast 1 tablespoon lemon juice (or apple cider vinegar) 1/2-1 teaspoon garlic powder (adjust to taste) 1/4-1/2 teaspoon sea salt (adjust to taste) add any other spices or sauces you like (we like to add crushed red pepper flakes or Sriracha) Preparation 1. Blend until Smooth: • Place all ingredients into a high-speed blender and blend until completely smooth, approximately 5 minutes. If you don’t have a high-speed blender, blend until smooth and then transfer the mixture to a pot and cook over medium heat until it thickens, stirring constantly. 2. Thicken and Cool: • Remember, the cheese will thicken further as it cools. Once smooth and thickened, pour the cheese into a glass container with a lid. 3. Chill and Enjoy: • Allow the cheese to cool to room temperature before placing it in the refrigerator. It will keep well for up to 5 days. Makes 2 cups of cheese. Serving Suggestions This creamy spreadable vegan cheese is incredibly versatile. Use it as a dip for raw vegetables or crackers, spread it on sandwiches or wraps, or dollop it onto pasta or baked potatoes. Its mild, tangy flavor pairs beautifully with a variety of dishes, adding a nutritious boost to your meals. How to use it: Add to pasta to make Mac and “Cheese” Mix with brown rice, add beans, corn, salsa and spinach or other greens... Use on nachos Pour over steamed veggies Eat with tortilla chips or baked pita wedges Serve as a dip for raw or lightly steamed veggies Make mushroom Stroganoff Use in sandwiches No animals were harmed during the creation of this recipe! Previous Next

< Back “Cream” of Broccoli Soup Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 6 Level: Intermediate About the Recipe Warm, comforting, and naturally creamy, this “Cream” of Broccoli Soup is a quick and easy plant-based favorite. Tender potatoes and fresh or frozen broccoli blend into a smooth, velvety base, enhanced with garlic, nutritional yeast, and a touch of nutmeg for depth of flavor. Made entirely with wholesome, non-dairy ingredients, it’s perfect for a cozy lunch, dinner, or anytime you crave a nourishing bowl of soup. Ingredients 1 onion, diced 3 large russet potatoes, peeled and diced 5 cups broccoli, fresh or frozen, chopped 3 cups low-sodium vegetable broth 3 cups unsweetened, unflavored non-dairy milk ½ cup gluten-free flour or ground oats 3 Tbsp nutritional yeast flakes 1 ½ tsp garlic powder 1 tsp black pepper ½ tsp salt (optional) Pinch of nutmeg (optional) Preparation Sauté onion in a large pot until soft and slightly caramelized. Add potatoes, broccoli, and broth. Cook until potatoes are tender (~15 min). Blend the vegetables until smooth: High-speed blender: Transfer vegetables to the blender, blend, and return to the pot (no need to wash the blender yet). Immersion blender: Blend the vegetables directly in the pot. In the blender, combine the non-dairy milk, flour, nutritional yeast, garlic powder, nutmeg, salt, and pepper. Blend until completely smooth. Pour the milk mixture into the pot with the pureed vegetables. Simmer for a few minutes until thickened. Serve warm on its own or over baked potatoes. Tip: Adorn plated soup with a swirl of our delicious “spreadable vegan cheese”! No animals were harmed during the creation of this recipe! Sophisticated gentleman Previous Next

< Back Potato "Steak" Tartare Prep Time: 30 Minutes Cook Time: 30 Minutes Serves: 10 Level: Intermediate About the Recipe This Potato “Steak” Tartare is a flavorful, plant-based reinterpretation of the classic French dish. Creamy cooked potatoes combine with sun-dried tomatoes, garlic, and a bold blend of spices to create a savory, smoky, and slightly tangy tartare that’s completely vegan. With sunflower seeds adding a subtle crunch and Dijon mustard and soy sauce deepening the umami, this dish is perfect as an elegant appetizer, a light lunch, or a show-stopping addition to any plant-based menu. Ingredients 1 onion, diced 3 large russet potatoes, peeled and diced 5 cups broccoli, fresh or frozen, chopped 3 cups low-sodium vegetable broth 3 cups unsweetened, unflavored non-dairy milk ½ cup gluten-free flour or ground oats 3 Tbsp nutritional yeast flakes 1 ½ tsp garlic powder 1 tsp black pepper ½ tsp salt (optional) Pinch of nutmeg (optional) Preparation Sauté onion in a large pot until soft and slightly caramelized. Add potatoes, broccoli, and broth. Cook until potatoes are tender (~15 min). Blend the vegetables until smooth: High-speed blender: Transfer vegetables to the blender, blend, and return to the pot (no need to wash the blender yet). Immersion blender: Blend the vegetables directly in the pot. In the blender, combine the non-dairy milk, flour, nutritional yeast, garlic powder, nutmeg, salt, and pepper. Blend until completely smooth. Pour the milk mixture into the pot with the pureed vegetables. Simmer for a few minutes until thickened. Serve warm on its own or over baked potatoes. Tip: Adorn plated soup with a swirl of our delicious “spreadable vegan cheese”! No animals were harmed during the creation of this recipe! Sophisticated gentleman Previous Next

< Back 5-Minute Peanut Sauce Prep Time: 5 Minutes Cook Time: 0 Minutes Serves: 4 Level: Beginner About the Recipe This 5-Minute Peanut Sauce is the ultimate solution for busy days—or unexpected guests. Made with simple pantry staples, it blends peanut butter, tamari, ginger, vinegar, and a touch of heat into a smooth, flavorful sauce that elevates any dish. Pour it over brown rice or sweet potato noodles, drizzle on steamed vegetables, or use it as a dip. Rich in plant-based protein, healthy fats, and essential nutrients, it’s a wholesome, crowd-pleasing sauce that comes together in no time. Ingredients 1/2 cup smooth, oil-free peanut butter or defatted PB powder* 2 Tbsps Bragg’s Aminos or tamari 1 date OR 1 Tbsp maple syrup, or more, to taste 1 tsp Sriracha or 1/2 tsp red pepper flakes 2 Tbsps rice wine vinegar 1 tsp fresh ginger 1 cup water Preparation Put all ingredients in a blender and blend until smooth. Add more dates or water if needed. Store refrigerated in an airtight container. How to use it: Mix it with stir-fried/steamed vegetables.... Pour over whole-grain pasta, rice, quinoa etc. *Note: To lower the fat content, use defatted, powdered peanut butter such as Pure PB2 and add more water to adjust consistency. A word of caution, if you are trying to lose weight, be mindful of portion sizes as peanuts are calorie dense. Alternatively, you can also use defatted powdered peanut butter that you can find in your local supermarket or online and mix it with enough water to make it the consistency you like. Just make sure the only ingredient is peanuts. No animals were harmed during the creation of this recipe! English Lady Cocker Spaniel Previous Next

< Back Chocolate Hummus Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 12 Level: Beginner About the Recipe This Chocolate Hummus is a deliciously unexpected twist on a classic favorite. Creamy almond butter and naturally sweet dates blend seamlessly with beans—black beans, chickpeas, or navy beans—to create a smooth, chocolatey spread that’s both indulgent and wholesome. Versatile and fun, it’s perfect on toast, as a dip for fruit, or even as a decadent topping for desserts like pancakes, waffles, or a chocolate hummus “pizza.” Packed with plant-based protein and fiber, it’s a guilt-free treat that satisfies chocolate cravings while nourishing your body. Ingredients 1 cup unsweetened non-dairy milk, plus more if needed 2/3 to 3/4 cup dates, or more to taste 1 tsp vanilla extract 1/3 cup cocoa powder 3 Tbsps almond butter (or another nut or seed butter) ¼ tsp salt (optional) 1 can black beans or 1 ½ cups cooked beans OR chickpeas* Preparation Blend all ingredients except the beans in a high-speed blender until smooth. Add the beans and process until smooth, adjusting the consistency by adding more milk if necessary. Use for frosting cakes, cupcakes, parfaits, as a fruit dip, spread on apple slices etc. If using as frosting, chill in the fridge for at least one hour. Store in an airtight container. Freezes well. *Note: For another healthy variation, use cooked sweet potato instead of beans. No animals were harmed during the creation of this recipe! Previous Next

< Back Almond Salad Dressing Prep Time: 5 Minutes Cook Time: 0 Minutes Serves: 10 Level: Beginner About the Recipe This Almond Salad Dressing is a fast, flavorful way to elevate any salad or grain bowl. Raw almonds blend into a smooth, creamy base, while garlic, lemon juice, Dijon mustard, and Bragg’s Aminos (or tamari) add bright, savory depth. Nutritional yeast rounds out the flavor with a subtle, cheesy richness. It takes just minutes to prepare, is naturally vegan and oil-free, and can be easily thinned or thickened to suit your needs—ideal for drizzling, dipping, or using as a hearty sauce. Ingredients 1 cup raw almonds (walnuts or sunflower seeds) 1 to 1 ½ cups water, or more, to adjust consistency 3 cloves garlic 3 Tbsps lemon juice, freshly squeezed 2 Tbsps Dijon mustard 3 Tbsps Bragg’s Aminos or tamari 1/3 cup nutritional yeast Preparation Put all ingredients in a blender and blend until thick and smooth. Add extra water for a thinner consistency. How to use it: Use as a salad dressing Pour over baked/roasted/air-fried (sweet) potatoes, rice, quinoa... Serve as a dip for raw or lightly steamed veggies No animals were harmed during the creation of this recipe! Previous Next

< Back Cold Brew Hibiscus Tea Prep Time: 5 Minutes Cook Time: 0 Minutes Serves: 4-8 Level: Beginner About the Recipe This Cold Brew Hibiscus Tea is the ultimate warm-weather refresher—naturally tart, lightly sweet, and stunningly vibrant. Cold brewing the dried hibiscus flowers gives the tea a smooth, mellow flavor without any bitterness, making it perfect for sipping on hot days. Add a squeeze of lime or a few fresh mint leaves for an extra touch of brightness. Simple, cooling, and beautifully refreshing, it’s a drink you’ll want to keep in the fridge all summer long. Ingredients ½ cup of dried hibiscus flowers 4 cups of water Juice of lime, fresh mint leaves (optional) Preparation Place dried hibiscus flowers in a large pitcher. Add 4 cups cold water. Cover the pitcher with plastic foil and let chill in the fridge for at least 6 hours or overnight. When ready, strain the tea and discard the flowers. Pour ice into glasses, add ice, a squeeze of lemon or lime, and some mint leaves, if desired. No animals were harmed during the creation of this recipe! Sunning buddies Previous Next

< Back Overnight Chia Oats Prep Time: 5 Minutes Cook Time: 4 Hours Serves: 2 Level: Beginner About the Recipe Looking for a quick, nutritious breakfast that’s ready when you are? Overnight Chia Oats are a simple, wholesome solution. Packed with fiber, plant-based protein, and antioxidants, they help support heart health, steady blood sugar, and keep you full throughout the morning. Best of all, they’re completely customizable—add your favorite fruits, nuts, or spices to make them your own. Just mix, refrigerate overnight, and enjoy a grab-and-go breakfast that tastes as good as it is good for you. Ingredients ½ cup GF rolled oats 1 cup non-dairy milk (unsweetened) ½ Tbsp maple syrup (optional) 1 1/2 Tbsps chia seeds 1/4 tsp cinnamon (optional) fruit of choice, fresh or frozen jars or glasses for serving Preparation In bowl or jar, stir together all ingredients, except for the fruit. Cover and refrigerate for at least 4 hours or overnight. In the morning, take the mixture from the fridge, mix thoroughly, add to jars and top with fruit. Tip 1: Alternatively, you can add the fruit to the mixture before putting it in the fridge. Tip 2: Add nuts, nut butter, coconut flakes, cacao powder and/or chocolate chips to make it richer. But remember that this will increase the caloric density quite a bit. No animals were harmed during the creation of this recipe! Previous Next

< Back Spice Cake Prep Time: 10 Minutes Cook Time: 60 Minutes Serves: 12 Level: Intermediate About the Recipe This Spice Cake is a cozy, aromatic dessert bursting with the warm flavors of cinnamon, pumpkin spice, and cocoa. Naturally sweetened with date sugar, prune butter, and applesauce, it’s entirely plant-based and gluten-free, yet rich and indulgent. Easy to assemble despite the seemingly long ingredient list, this cake is perfect for family gatherings, holiday celebrations, or anytime you crave a comforting, wholesome treat. Top it with optional cashew frosting for a creamy, citrusy finish that pairs beautifully with the spiced layers. Ingredients For the Spice Cake: 2 cups gluten-free oat flour 1 cup almond flour 1/2 cup cocoa powder 1 cup date sugar, powdered in a blender 1 tsp baking powder 1 tsp baking soda 2 tsp ground cinnamon 1 tsp pumpkin spice 2 cups unsweetened plant milk (more if needed) 1 tsp vanilla extract 1 Tbsp molasses 1/2 cup prune butter 1/2 cup unsweetened apple sauce For the Cashew frosting (optional) 1 cup raw cashews, soaked in hot water for 15 minutes 1/4 cup maple syrup 4 Tbsps orange juice, freshly squeezed 1 Tbsp lemon juice 1 tsp vanilla extract 1 tsp orange zest ½ teaspoon cinnamon Pinch of salt (optional) enough unsweetened plant milk to make it spreadable consistency Preparation For the Cake: Preheat the oven to 350 °F and have an 8x8-inch silicone baking form handy. Add all dry ingredients to a large bowl. Mix well and set aside. Combine all wet ingredients in a bowl or a blender. Pour the wet mixture into the dry ingredients and stir until smooth. Add more milk if needed. Pour the cake batter into the prepared baking form and bake for 35-40 minutes or until a toothpick inserted comes out clean. Cool for 5 minutes in the pan, then remove and cool completely on a cooling rack. For the Frosting: Pour out the soaking water from the cashews. Combine all frosting ingredients in a high-speed blender and blend until smooth, scraping down the sides as needed. Spread the frosting evenly on the cooled Spiced Cake, let set. Cut into squares and serve immediately, store in a sealed container in the fridge for a couple of days or freeze. Tip: To make cupcakes, pour the batter into a 12-cupcake silicone form, and bake in a 350 °F oven for 18 minutes. No animals were harmed during the creation of this recipe! Previous Next

< Back Vegan Kimchi Soup by Nasara Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 4 Level: Beginner About the Recipe A vegan twist on traditional Korean kimchi stew, this tangy and savory soup features fermented kimchi, tender tofu, crisp bok choy, and fresh scallions. Perfect for a quick, flavorful, and gut-friendly meal. Ingredients 1 cup vegan kimchi 1 cup water 1/2 cup white tofu, diced 1 small bok choy, halved 2 tsps soy sauce 2 Tbsps scallions, cut into chunks 1/4 to 1/2-inch long Preparation In a medium pot, bring water to boil. Add the bok choy and cook for 5 minutes. Add vegan kimchi, tofu and soy sauce and continue cooking for another 5 minutes. Plate and garnish with scallions. For more recipe ideas and beautiful pictures, consider following Sara on Instagram @nasara_healthyliving No animals were harmed during the creation of this recipe! Previous Next