< Back (No Tuna) Chickpea Salad Prep Time: 10 Minutes Cook Time: 5 Minutes Serves: 4 Level: Beginner About the Recipe Craving a creamy, satisfying salad without the fish? This (No Tuna) Chickpea Salad is a delicious, plant-based alternative that’s perfect for sandwiches, wraps, or lettuce cups. Packed with protein from chickpeas and a subtle ocean-like flavor from nori, it’s both hearty and refreshing. Quick to prepare and fully customizable, it’s a go-to option for a healthy lunch, snack, or picnic. Ingredients 3 cups or two 15-oz cans cooked chickpeas, drained, and rinsed 2 to 3 Tbsps red onion, finely diced 2 to 3 celery stalks (about 1/2 cup), finely diced 2 to 3 pickles (about 1/4 cup), finely diced 2 Tbsps nori seaweed flakes (or two sushi nori sheets, cut up) 1/2 tsp freshly ground black pepper, or to taste 1/2 cup mayonnaise (Simple Tofu Mayonnaise ( nutritionandhealtheducator.com ) For serving lettuce or cabbage leaves Sprouts tomatoes, sliced whole-grain bread for sandwiches crackers whole-grain pita bread Preparation 1. Place drained chickpeas into a large bowl. Using a pastry cutter, potato masher, the back of your hand or a fork, mash the chickpeas to break them up. 2. Next, add the diced onion, celery, and pickle to the chickpeas. 3. Then add the nori flakes, and pepper and mix to combine. 4. Lastly, add the mayonnaise. Mix to combine. 5. To serve the (No Tuna) Chickpea Salad, place it into lettuce leaves and serve with sliced tomatoes, if desired. 6. Alternatively, make sandwiches, stuffed pita pockets or serve with crackers. No animals were harmed during the creation of this recipe! Previous Next

< Back Vegetable Bouillon Powder Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 32 Level: Beginner About the Recipe This Vegetable Bouillon Powder is a versatile, homemade alternative to store-bought broths. Made from dried shiitake mushrooms, sun-dried tomatoes, onion and garlic powders, nutritional yeast, and a blend of herbs and spices, it adds rich, savory flavor to soups, stews, sauces, and grains. Naturally vegan, low-sodium, and oil-free, it’s a staple for anyone seeking a convenient, wholesome way to boost flavor in plant-based cooking. Store it in a jar and have a healthy, ready-to-use seasoning on hand anytime. Ingredients 1 oz dried shiitake mushrooms 10 sun-dried tomato halves (not oil-packed), cut into quarters 3 Tbsp onion powder 1 Tbsp garlic powder 2 Tbsp sea salt 1 Tbsp raw sugar ½ tsp ground black pepper Dash of cayenne pepper 1 tsp dried thyme 1 tsp dried oregano 1 tsp paprika ½ tsp turmeric 1 Tbsp dried parsley 1 tsp mustard powder ½ tsp celery seeds 1 cup nutritional yeast Preparation Place all ingredients in a high-speed blender . Blend until a fine, uniform powder forms. Transfer to a clean, airtight container . Store in your pantry away from heat and light. How to use it: For broth : Mix 1 tablespoon powder with 1 cup hot water. For cooking : Add directly to soups, stews, sauces, grains, or casseroles for rich, savory flavor. No animals were harmed during the creation of this recipe! Previous Next

< Back Hannah Sweet Potato Parfait Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 4 Level: Beginner About the Recipe Bright, creamy, and naturally sweet, this Hannah Sweet Potato Parfait is a wholesome, plant-based treat that’s as beautiful as it is nourishing. Silky mashed yellow sweet potatoes blend effortlessly with unsweetened non-dairy milk and yogurt, layered with fresh, vibrant fruit for a burst of flavor and texture. Perfect for breakfast, a snack, or a light dessert, this parfait is easy to assemble and naturally satisfying. Ingredients 3 cups Hannah (yellow) sweet potatoes, microwaved, skins removed 1 cup unsweetened non-dairy milk 1 Tbsp vanilla extract (optional) 3 cups unsweetened plain non-dairy yogurt 2 cups fresh fruit (raspberries, blueberries, sliced bananas, apricots, pomegranate seeds…) Preparation Place cooked sweet potatoes in a high-speed blender such as Vitamix. If all you have is a small blender, half the recipe or process in batches. To the potatoes, add the milk and vanilla extract, if using, and process until completely smooth, about 1 minute. Don’t worry if the mixture seems too thin, it will thicken as it cools. Get your jars, yogurt and fruit ready. Assemble your parfaits by layering the potato mixture, yogurt and fruit into jars in any order you wish. Serve immediately or chill in the fridge. No animals were harmed during the creation of this recipe! Chick Previous Next

< Back Creamy Golden Gravy Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 6 Level: Beginner About the Recipe This Creamy Golden Gravy is a quick, flavorful sauce that adds warmth and richness to any plant-based meal. Made with gluten-free flour, vegetable broth, Bragg’s Aminos, and a touch of tahini, it comes together in minutes and delivers deep, comforting flavor without any oil. Pour it over mashed potatoes, roasted vegetables, stuffing, or grain bowls for an easy, delicious finishing touch. Ingredients ¼ cup GF All Purpose Flour or brown rice flour 2 cups vegetable broth OR 2 cups of water plus 2 T Vegetable Bouillon Powder 3 T Bragg’s Aminos or low-sodium tamari sauce 2 T tahini (omit for a low-fat version) freshly ground black pepper, to taste Preparation Place the flour in a non-stick frying pan and cook over medium heat, stirring constantly until it turns golden. Watch it closely, do not burn. Mix together the veggie broth, soy sauce and tahini and whisk into the flour. Whisk continuously to avoid lumps. Keep whisking until the mixture boils and becomes smooth and thick to your liking. Season with freshly ground black pepper to taste. How to use it: Delicious over mashed potatoes or stuffing, with rice or over air-fries. Use it instead of pasta sauce No animals were harmed during the creation of this recipe! Previous Next

< Back Salad Ideas Prep Time: 10 Minutes Cook Time: 0 Minutes Serves: 1 Level: Beginner About the Recipe These Salad Ideas are all about flexibility and nourishment. Use any combination of vegetables, fruits, legumes, or grains you love, and add nuts, seeds, herbs, or spices for extra flavor and texture. Finish with a splash of lemon, lime, vinegar, or your favorite oil-free dressing for a refreshing, satisfying meal. Quick, simple, and endlessly versatile, these salads make it easy to enjoy a colorful, nutrient-packed dish every day. Ingredients any vegetable and/or fruit you like any legume (bean, lentils, green peas; tofu) or starch (rice, millet, quinoa) you like (optional) a sprinkling of your favorite nuts and seeds (optional) any herbs and spices (optional) lemon juice, lime juice, vinegar or your favorite oil-free dressing (optional) Preparation Cut up your fruit and veggies, or not. Add whatever you like. Use a vinegar or dressing you like, or not. Enjoy any time of day! And please, don't harm any animals while making your salad! ;o) Smile, you are on camera Previous Next

< Back Carrot Cake Prep Time: 15 minutes Cook Time: 25-30 minutes Serves: 8 Level: Beginner to Intermediate About the Recipe This gluten-free carrot cake is naturally sweetened with dates and completely oil-free, making it a wholesome and delicious treat. Packed with shredded carrots, warm spices, and a mix of gluten-free flours, it’s moist, tender, and perfect for any occasion. Top it with a creamy cashew-date frosting or your favorite fruit topping for a simple, guilt-free dessert everyone will love. The cake tastes even better the next day, as the flours absorb moisture and the flavors meld. Ingredients For the Cake: Flax Egg 3 tablespoons flax meal 9 tablespoons hot water Wet Ingredients 1 cup pitted dates, packed ½ cup unsweetened applesauce ¾ cup nondairy milk 1 tablespoon lemon juice or apple cider vinegar 1 teaspoon vanilla extract 2 cups finely shredded carrots Dry Ingredients 1 cup oat flour (certified gluten-free) ½ cup almond flour ½ cup brown rice flour ½ teaspoon sea salt (optional) 2 teaspoons baking powder ½ teaspoon baking soda 2 teaspoons pumpkin pie spice ½ cup finely chopped walnuts ¼ cup unsweetened shredded coconut ½ cup raisins For the Cashew-Date Frosting: Ingredients (for 8–10 servings, enough for 2 layers): 1 cup raw cashews ¾ cup pitted dates 4 tbsp fresh lemon juice ⅓ cup unsweetened plant-based milk (almond, oat, soy) 1 tsp pure vanilla extract ¼ tsp ground cinnamon (optional) Pinch of salt (optional) Optional Topping Ideas Soy yogurt + maple syrup Blended cashews + dates + lemon Applesauce + cinnamon Fresh fruit Preparation Preheat oven to 350°F. Line the bottom of two 9-inch cake pans with parchment paper or use silicone pans. Make flax egg: In a small bowl, mix flax meal and hot water. Let sit 5 minutes to thicken. Make date paste: Soak dates in hot water for 10 minutes, then blend with applesauce, nondairy milk, lemon juice (or apple cider vinegar), and vanilla until smooth. Mix wet ingredients: In a large bowl, combine the date mixture, shredded carrots, and flax egg. Mix dry ingredients: In another bowl, combine oat flour, almond flour, brown rice flour, salt, baking powder, baking soda, and pumpkin pie spice. Combine: Add dry ingredients to wet ingredients. Add walnuts and shredded coconut and raisins. Stir gently until just combined. Do not overmix. Let batter rest 5–10 minutes (important for gluten-free texture). Bake for 25–30 minutes, until a toothpick comes out clean. Cool before cutting. For the Cashew-Date Frosting: Soak Cashews: Soak the cashews for 4–6 hours or overnight, or soak in hot water for 15 minutes. Drain and rinse. Blend Dates: In a high-speed blender or food processor, blend the dates with plant milk until smooth. Add Cashews & Flavors: Add cashews, lemon juice, vanilla, cinnamon, and salt. Blend on high until very smooth and fluffy. Scrape down the sides as needed. Adjust Texture: If too thick: add 1 tsp plant milk at a time. If too thin: chill for 30–60 minutes to firm up before spreading. Frost Cake: Frost a fully cooled cake for best results. For smooth layers, dip your spatula in warm water before spreading. Tip for Best Texture This cake is even better the next day, because gluten-free flours absorb moisture overnight and the cake becomes softer and more cohesive. Previous Next

< Back Japanese Cucumber Salad Prep Time: 5 Minutes Cook Time: Chill for 1 Hour Serves: 4-8 Level: Beginner About the Recipe This Japanese Cucumber Salad is a simple, refreshing dish that’s perfect as a light side or garnish. Thinly sliced cucumbers are tossed with rice wine vinegar, mirin, a touch of sweetness, and a hint of chili for a delicate balance of flavors. Toasted sesame seeds add a nutty finish and extra texture. Chill before serving to allow the flavors to meld, creating a crisp, flavorful salad that’s naturally vegan and gluten-free—perfect for warm days or alongside your favorite plant-based meals. Ingredients 4 cups Japanese cucumbers or 2 English cucumbers 6 Tbsps rice wine vinegar 2 Tbsps mirin (or 2 more Tbsps rice wine vinegar) 1 Tbsp Sucanat 1/4 tsp sea salt (or to taste) 1/8 tsp dried chili flakes toasted sesame seeds, optional Preparation In a bowl, mix together the rice wine vinegar, mirin, sugar, salt and chili flakes. Slice the cucumbers using a mandolin or with a knife into uniformly thin slices. Add the cucumbers to the dressing. Toss, cover with plastic wrap and place in the refrigerator for at least an hour. The longer it sits the more flavor is absorbed. To serve, strain the cucumbers and serve as a light salad or garnish. If desired, sprinkle with toasted sesame seeds. No animals were harmed during the creation of this recipe! Beautiful Englich Cocker Spaniel Previous Next

< Back Aquafaba Strawberry “Ice Cream” Mousse Prep Time: 5 Minutes Cook Time: 10 Minutes Serves: 10 Level: Beginner About the Recipe This Aquafaba Strawberry “Ice Cream” Mousse is a creamy, airy, and naturally sweet dessert that’s both refreshing and simple to make. Using the liquid from canned chickpeas (aquafaba) whipped into a fluffy base and combined with frozen strawberries, lemon juice, and a touch of maple syrup, this vegan, dairy-free treat is perfect for hot summer days or any time you crave a light, fruity dessert. It’s naturally sweet, full of berry flavor, and delightfully satisfying—without any cream or eggs. Ingredients Aquafaba : liquid from one 15-oz can of chickpeas (about 5 oz) 1 tablespoon maple syrup, or more, to taste 1 tablespoon freshly squeezed lemon juice 16 oz or more frozen strawberries Preparation Beat the Aquafaba : Pour the aquafaba into a bowl. Using your handheld mixer or KitchenAid, beat it on high until stiff peaks form, which should take about 10 minutes. Don’t worry about over-beating; aquafaba is very forgiving! Process the Strawberries : In your food processor, pulse the frozen strawberries until no large pieces remain. It’s okay if some small bits are still visible; they add texture. Set aside. Combine Sweeteners : In a small bowl, mix the maple syrup and lemon juice together until well combined. Mix Aquafaba and Lemon Mixture : Gradually add the lemon juice mixture to the whipped aquafaba, processing until just combined. Taste and add more maple syrup if desired. Incorporate Strawberries : Gently fold in the processed strawberries until everything is evenly mixed. You want a lovely pink hue throughout. Serve : Scoop the mixture into bowls and enjoy immediately for a soft-serve texture. If you prefer a firmer “ice cream,” spoon the leftovers into a container and freeze. Notes For an even more beautiful color, consider adding freeze-dried strawberries, raspberries, or dragon fruit. This recipe makes a generous batch of about 8+ cups, perfect for sharing or storing for later. The leftover “ice cream” can be frozen, but we doubt it will last long! This Aquafaba Strawberry “Ice Cream/Mousse” is not only a delightful way to cool down but also a great way to enjoy the natural sweetness of strawberries without any dairy. Perfect for vegans and non-vegans alike, this treat is sure to impress. Give it a try, and indulge in this light, airy dessert that’s both satisfying and guilt-free! No animals were harmed during the creation of this recipe! Previous Next

< Back Pasta with Smoky Bacon Tempeh Prep Time: 5 Minutes Cook Time: 20 Minutes Serves: 8 Level: Beginner About the Recipe Elevate your plant-based menu with this Potato “Steak” Tartare, a creative twist on the classic French dish. Creamy, cooked potatoes are combined with sun-dried tomatoes, garlic, and a bold mix of spices for a smoky, savory flavor. Sunflower seeds add a subtle crunch, while Dijon mustard and soy sauce deepen the umami. This vegan tartare is ideal as a sophisticated appetizer, a light lunch, or a show-stopping addition to any gathering. Ingredients We always keep Lightlife Smoky Bacon Tempeh in our fridge. It's very versatile and makes wonderful sandwiches for a strenuous hike or long car ride, it's a great addition to a salad and an awesome ingredient for taco "meat" filling! No need to worry about the ingredients, unless you are sensitive to any of them, of course. See for yourself. Lightlife Smoky Bacon Tempeh Ingredients: Water, cultured organic soybeans (organic soybeans, lactic acid from plant sources), organic tamari soy sauce (water, organic soybeans, salt, organic alcohol), organic apple cider vinegar, organic cane sugar, sea salt, organic brown rice. Contains less than 2% of: organic beet powder (color), organic onion powder, natural smoke flavor, organic spices, xanthan gum. Contains: soy. Ingredients 1 bag (16 oz) GF pasta (such as Tinkyada brown rice elbow pasta) 1 package (6 oz) LightLife Tempeh Smoky Bacon (or homemade smoky tempeh) 2 jars (25 oz each) Fat Free Marinara 2 cups green peas, frozen 1 cup unsweetened non-dairy yogurt (such as Kite Hill Unsweetened almond Yogurt), optional Preparation Place a large pasta pot filled with 4.5 quarts of water on the stove, cook on high until the water comes to a boil. Then empty the whole dry pasta bag into the pot and cook according to instructions (about 16 minutes) on medium high. While the pasta is cooking, place a large colander in the sink, cut tempeh into 1/2-inch pieces, open both marinara jars and prepare 2 cups of frozen green peas by rinsing them with warm water to defrost. When the pasta is cooked, pour it into the colander and leave it there. Place the empty pot back on the stove, immediately add the tempeh and cook it through for a couple of minutes. Then add the marinara sauce, the green peas and the cooked pasta. Mix everything together and add non-dairy yogurt, if you wish. Serve immediately with freshly ground black pepper. No animals were harmed during the creation of this recipe! Previous Next

< Back Chili Tahini Sauce & Dressing Prep Time: 5 Minutes Cook Time: 0 Minutes Serves: 10 Level: Beginner About the Recipe This Chili Tahini Sauce & Dressing is a vibrant blend of creamy tahini, warm spices, bright lime juice, and a hint of maple syrup for balance. Naturally vegan, gluten-free, and oil-free, it delivers a zesty kick that pairs beautifully with salads, grain bowls, roasted vegetables, or as a flavorful drizzle over tacos and wraps. Quick to whisk together and easy to customize for extra heat, it’s a simple way to elevate everyday meals with bold, satisfying flavor. Ingredients 2 tsps onion powder 2 tsps garlic powder 2 tsps cumin powder 2 tsps chili powder, add more for extra spicy 1 tsp sea salt 4 Tbsps lime juice (about 2 limes), freshly squeezed 6 Tbsps tahini 4 tsps maple syrup 4 Tbsps water, or more, to adjust consistency Preparation Put all ingredients in a blender and blend until thick and smooth. Add more chili powder or spices, as needed. Add extra water for a thinner consistency. How to use it: Pour it over steamed veggies, 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! Chipmunk Previous Next

< Back 2-Ingredient Prune Butter Prep Time: 5 Minutes Cook Time: 5 Minutes Serves: 16 Level: Beginner About the Recipe This 2-Ingredient Prune Butter is a quick, wholesome spread made with only prunes and a little warm water. Blend until smooth to create a naturally sweet, velvety butter that’s perfect on toast, stirred into oatmeal, or used in baking. Naturally vegan, oil-free, and packed with fiber and nutrients, it’s a simple way to add a touch of sweetness and nutrition to your day. Ingredients 16 oz of prunes, pitted (about 2 cups) 1 cup warm water, plus more to adjust consistency Preparation Add the pitted prunes and hot water to the blender. Blend until the mixture is the consistency of applesauce. Using a soft spatula, scrape the sides of the blender. Store in an airtight container and refrigerate until ready to use. It will keep in the fridge for up to four weeks. Note: Spread on bread or use in baking to replace oil or butter. Just remember that the natural sweetness and dark color of prune butter will affect the final product. No animals were harmed during the creation of this recipe! Shar-Pei puppies sleeping Previous Next

< Back Chocolate Heart Brownies Prep Time: 10 Minutes Cook Time: 20 Minutes Serves: 9 Level: Beginner About the Recipe These Chocolate Heart Brownies are a luscious plant-based treat that’s perfect for celebrating special moments. Made with a blend of oat and almond flours, cocoa, and vegan chocolate chips, they bake into soft, fudgy brownies. Topped with a silky vegan chocolate ganache, they are rich, indulgent, and naturally gluten-free. Ideal for gifting, dessert plates, or any occasion that calls for a sweet, heartfelt indulgence. Ingredients For Chocolate Heart Brownies 1/2 cup oat flour 1/2 cup almond flour 1/2 cup coconut sugar 1/4 cup cacao powder pinch of salt 1 tsp baking powder 1/2 tsp baking soda 3/4 cup vegan chocolate chips 1 cup plant milk (unsweetened) For Chocolate Ganache 3 Tbsp plant milk (unsweetened) 3/4 cups vegan chocolate chips pinch of salt (optional) 1/2 tsp vanilla extract (optional) Preparation Brownies Preheat oven to 350°F (175°C) . Place the silicone heart mold on a sturdy cookie sheet to help it keep its shape and make transferring to the oven easier. In a large bowl, whisk together oat flour, almond flour, coconut sugar, cacao powder, salt, and baking powder. Stir in the chocolate chips. Add plant milk and applesauce (or date paste) and mix until you get a thick, smooth batter . The batter should be scoopable, not pourable. Spoon the batter into the mold, filling each cavity almost to the top. Smooth the surface gently. Bake for 16–18 minutes , until the tops are set and a toothpick inserted in the center comes out with a few moist crumbs (not completely dry). Let cool in the pan for at least 10 minutes , then carefully remove and transfer to a cooling rack. Allow to cool fully before adding ganache. Chocolate Ganache Microwave the milk in a Pyrex cup for 30 seconds. Add the chocolate, salt and vanilla extract (if using) and whisk until all chocolate is melted. If needed, microwave for another 10 seconds. Let the ganache cool down slightly, then pour it over the hearts and enjoy with a nice cup of coffee! No animals were harmed during the creation of this recipe! Previous Next