Tag: healthy

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Vegan Pantry Essentials for a Healthier Year

Why Your Pantry Matters More Than Your Meal Plan

A healthier year doesn’t begin with restrictive resolutions or complicated recipes — it starts with what’s already in your kitchen. The foods you keep on hand quietly shape your daily choices, influencing everything from energy levels to how often you rely on convenience foods. When your pantry is stocked with nourishing staples, balanced meals become easier, faster, and more intuitive.

A well-built pantry isn’t about perfection or expensive superfoods. It’s about creating a reliable foundation of ingredients that support everyday health while allowing flexibility. Whether you’re new to plant-based eating or simply looking to reset your habits, building a thoughtful pantry sets you up for long-term success.

Whole Grains: The Backbone of a Healthy Vegan Pantry

Whole grains are a cornerstone of plant-based nutrition because they provide complex carbohydrates, fiber, and essential minerals that support sustained energy. Unlike refined grains, whole grains digest more slowly, helping regulate blood sugar and prevent energy crashes throughout the day.

Staples such as brown rice, quinoa, oats, farro, and whole-grain pasta are affordable, shelf-stable, and endlessly versatile. They can anchor meals ranging from breakfast bowls to hearty dinners, making them ideal for everyday cooking. Keeping a variety of whole grains on hand ensures meals stay interesting while supporting digestive health and long-term wellness.

Plant-Based Proteins That Make Balanced Meals Easy

Protein needs are easily met with a well-stocked vegan pantry. Shelf-stable plant proteins like lentils, chickpeas, black beans, split peas, and textured vegetable protein provide both protein and fiber, making meals more filling and nutritionally complete.

These ingredients are especially valuable because they require minimal planning. Canned or dried legumes can quickly become soups, stews, curries, salads, or spreads. When paired with whole grains and vegetables, plant-based proteins support muscle maintenance, fullness, and steady energy — without relying on highly processed foods.

Healthy Fats for Satiety and Nutrient Absorption

Healthy fats are an essential part of a balanced vegan diet, supporting hormone health, brain function, and the absorption of fat-soluble vitamins. Pantry staples like olive oil, avocado oil, canned coconut milk, nuts, seeds, and natural nut butters add both nourishment and flavor to meals.

Including healthy fats helps meals feel more satisfying, which can reduce unnecessary snacking later in the day. Used mindfully, these fats enhance simple ingredients and support a sustainable, enjoyable approach to plant-based eating.

Flavor Builders That Prevent Food Fatigue

Flavor is what makes healthy eating sustainable, and a well-stocked seasoning pantry is key to satisfying vegan meals. Ingredients like nutritional yeast, miso paste, tamari or soy sauce, and a variety of vinegars add depth and umami, while spices such as smoked paprika, cumin, turmeric, and garlic powder bring warmth and complexity.

These pantry staples allow you to build flavor without relying on packaged sauces that are often high in sugar, sodium, or additives. When food tastes good, plant-based eating feels less restrictive and more enjoyable.

Pantry-Friendly Produce for Everyday Nutrition

Shelf-stable fruits and vegetables play an important role in a healthy vegan pantry. Canned tomatoes, tomato paste, jarred roasted red peppers, dried mushrooms, and seaweed products offer concentrated nutrients and long shelf lives.

These ingredients are especially useful for building soups, sauces, and grain dishes, ensuring vegetables remain central to meals even when fresh produce isn’t readily available. Pantry produce supports consistency and variety in plant-based eating year-round.

Smart Convenience Foods That Support Busy Lifestyles

A healthy vegan pantry makes room for convenience — without sacrificing nutrition. Shelf-stable tofu, unsweetened plant milks, canned soups with simple ingredients, and thoughtfully chosen jarred sauces can make balanced meals more accessible on busy days.

The key is prioritizing foods with short ingredient lists and minimal processing. When chosen intentionally, convenience foods help support healthy habits rather than derail them.

Optional Wellness Add-Ons for Extra Nutritional Support

For those looking to further optimize their nutrition, certain pantry additions can provide extra benefits. Chia seeds and flaxseed contribute fiber and omega-3 fats, while psyllium husk supports digestive health. Protein powders or superfoods like spirulina may also be useful depending on individual needs.

These items are optional rather than essential. A strong foundation of whole foods will always matter most, but strategic add-ons can complement an already balanced pantry.

Build Once, Eat Better All Year

A thoughtfully stocked vegan pantry reduces daily decision fatigue and removes many of the barriers to healthy eating. When nourishing ingredients are readily available, balanced meals become the default rather than the exception.

Instead of aiming for an overnight overhaul, focus on gradual upgrades that fit your lifestyle and budget. By building a pantry centered on whole grains, plant proteins, healthy fats, and flavorful seasonings, you create a foundation that supports healthier eating not just for a reset — but for the entire year.

Vegan Pantry Essentials Checklist

Use this checklist to build a balanced vegan pantry that supports healthy, everyday meals all year long. You don’t need everything at once — start with what fits your lifestyle and add over time.

Whole Grains (Energy + Fiber)

Brown rice

Quinoa

Rolled oats or steel-cut oats

Farro or barley

Whole-grain pasta

Couscous or bulgur

Cornmeal or polenta

Plant-Based Proteins (Filling + Versatile)

Dry or canned lentils

Chickpeas

Black beans

Kidney beans

Split peas

Textured vegetable protein (TVP)

Shelf-stable tofu or tempeh

Healthy Fats (Satiety + Nutrient Absorption)

Olive oil

Avocado oil

Canned coconut milk

Almonds or walnuts

Pumpkin seeds or sunflower seeds

Chia seeds

Flaxseed (ground or whole)

Natural nut butter

Flavor Builders & Seasonings (Taste Without Additives)

Nutritional yeast

Tamari or soy sauce

Miso paste

Apple cider vinegar

Balsamic or rice vinegar

Smoked paprika

Cumin

Turmeric

Garlic powder

Onion powder

Black pepper

Chili flakes

Pantry-Friendly Fruits & Vegetables

Canned diced tomatoes

Tomato paste

Jarred roasted red peppers

Dried mushrooms

Sun-dried tomatoes

Seaweed snacks or nori

Canned pumpkin or squash

Smart Convenience Foods (Time-Savers That Still Nourish)

Unsweetened plant milk (oat, soy, almond)

Canned soups with simple ingredients

Jarred pasta or curry sauces (short ingredient lists)

Shelf-stable grains or lentil packs

Optional Wellness Add-Ons

Psyllium husk

Protein powder (plant-based)

Spirulina or greens powder

Electrolyte powder (low or no sugar)

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Eat Clear: Understanding Food, Mucus, and Your Body

Understanding the Connection Between Food, Daily Habits, and How Your Body Responds

Modern wellness often feels overwhelming, especially when it comes to food and health. Conflicting advice can make it difficult to understand what truly supports the body and what may quietly work against it. Eat Clear was created to bring clarity to that conversation. This guide explores how everyday habits—clean eating, hydration, sleep, and food choices—can influence how the body feels, functions, and responds during times of wellness and illness. Rather than promoting restriction or fear, this ebook encourages awareness, balance, and informed decision-making, helping you better understand how certain foods may affect mucus, energy, and overall well-being so you can eat with confidence and intention.

SECTION 1

Clean Eating, Daily Habits, and Staying Well

Before discussing mucus, food sensitivities, or what to eat when you’re sick, it’s important to understand the foundation of wellness. Most people don’t feel “run down” or congested because of one single food. More often, it’s the result of cumulative stress on the body—poor hydration, lack of sleep, nutrient gaps, and highly processed diets that leave the immune system working overtime.

Clean eating, in its simplest form, means prioritizing whole, minimally processed foods that provide hydration, fiber, vitamins, minerals, and antioxidants. Fruits and vegetables play a central role because they support digestion, immune function, and inflammation balance—three systems that directly influence how mucus behaves in the body.

Hydration is equally critical. Mucus is largely made of water, and when the body is dehydrated, mucus becomes thicker, stickier, and more noticeable. Drinking enough water throughout the day helps maintain normal mucus consistency, supports circulation, and allows the body to flush waste efficiently.

Sleep is another often-overlooked factor. During deep sleep, the immune system repairs itself, inflammation levels decrease, and the body recalibrates. Chronic sleep deprivation can weaken immune defenses, making you more susceptible to lingering congestion, frequent illness, and prolonged recovery times.

When clean eating, hydration, and adequate rest work together, the body is better equipped to stay resilient. You’re less likely to feel chronically congested, fatigued, or stuck in a cycle of minor illness. This foundation matters because when you do get sick, your baseline health determines how quickly and comfortably you recover.

SECTION 2

When You’re Sick: Foods That May Increase Mucus in Some People

When illness strikes—whether it’s a cold, sinus congestion, or general fatigue—many people become more aware of mucus. It’s important to clarify that mucus itself is not the enemy. It plays a protective role by trapping pathogens and irritants. However, certain foods may increase mucus thickness, irritation, or the perception of excess mucus in some individuals, especially when the body is already under stress.

These foods are not universally problematic, nor do they need to be avoided permanently. Sensitivity depends on the individual, preparation method, portion size, and overall health.

Vinegar, while often praised for digestive benefits, is highly acidic. During illness, acidic foods can irritate the throat or nasal passages, making mucus feel thicker or more uncomfortable.

Dried fruits are concentrated sources of natural sugar and lack the water content of fresh fruit. Their dense, sticky texture may feel heavy in the throat for some people, especially when hydration is low.

Avocados are rich in healthy fats, but fats digest more slowly. When digestion is sluggish due to illness, high-fat foods can sometimes feel heavy or lead to a lingering coated sensation.

Tomatoes are acidic and may exacerbate reflux-related mucus sensations for certain individuals. Raw tomatoes tend to be more problematic than cooked ones.

Spinach, mushrooms, and eggplant are higher in histamines or compounds that can trigger histamine release. People with histamine sensitivity may notice increased congestion or throat clearing after consuming them, particularly when sick.

Alcoholic beverages, including cider, are dehydrating and inflammatory. Alcohol can thicken mucus, slow immune response, and prolong recovery, making it one of the most common contributors to lingering congestion during illness.

The key takeaway is awareness, not restriction. Paying attention to how your body responds during periods of illness allows you to make supportive choices without unnecessary fear around food.

SECTION 3

Foods That Support Clarity, Hydration, and Balance

While some foods may feel heavier during illness, others tend to support hydration, immune function, and overall balance. These foods are often lighter, water-rich, fiber-dense, and packed with nutrients that help the body recover efficiently.

Fruits such as berries, citrus fruits, cantaloupe, kiwi, and lemons provide hydration, vitamin C, and antioxidants that support immune resilience. Their high water content helps thin mucus naturally, while their nutrients assist in tissue repair and inflammation control.

Vegetables play an equally important role. Leafy greens, bell peppers, broccoli, squash, celery, watercress, parsley, onions, and garlic offer fiber, phytonutrients, and compounds that support digestion and immune defense. Garlic and onions, in particular, contain sulfur compounds that have been traditionally associated with immune support.

Tomatoes appear in both sections for a reason. When cooked, tomatoes are often better tolerated and can provide beneficial antioxidants like lycopene, which supports overall cellular health.

Seeds and nuts such as walnuts, flaxseeds, and pumpkin seeds provide omega-3 fatty acids, fiber, and minerals that support gut health and inflammation balance. Consuming them ground or well-chewed can improve digestion and tolerance.

Pickles and other fermented foods can support gut health for some people by introducing beneficial bacteria. However, because they are acidic, they are best consumed in moderation and based on individual tolerance.

Additional foods that often support clarity include cucumbers, zucchini, pears, apples, ginger, turmeric, herbal teas, and warm broths. These foods emphasize hydration, gentle digestion, and warmth—qualities that many people find soothing during recovery.

A Gentle Reminder

Eating clear is not about rigid rules or eliminating foods forever. It’s about understanding how your body responds under different conditions and choosing foods that support comfort, balance, and long-term wellness. By building a strong foundation through clean eating, hydration, and rest, you give your body the tools it needs to stay resilient—and to recover more gracefully when illness does occur.

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10 Vegan Blackcurrant Recipes That Will Define 2026

Blackcurrants are officially the Flavor of the Year 2026, and for good reason. Their deep purple hue, tart-sweet profile, and versatility in both sweet and savory dishes make them a must-have ingredient for plant-based home cooks and food bloggers. From desserts to drinks to condiments, blackcurrants can elevate any vegan dish while also packing antioxidants, vitamin C, and bold flavor. Here are 10 vegan blackcurrant recipes that will inspire your kitchen and your feed.

Recipes

Blackcurrant-Glazed Tofu

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

Yield: 4 servings

Ingredients

14 oz firm tofu, pressed and cubed

1/3 cup blackcurrant jam

2 tablespoons soy sauce or tamari

1 tablespoon rice vinegar

1 teaspoon grated fresh ginger

1 tablespoon olive oil

Directions

Preheat oven to 400°F.

Toss the cubed tofu in olive oil and spread evenly on a lined baking sheet. Roast tofu for 15 minutes, then flip and roast another 10 minutes.

Meanwhile, in a small saucepan over low heat, combine blackcurrant jam, soy sauce, rice vinegar, and ginger, stirring until smooth and warm.

Remove tofu from oven and brush glaze generously over each piece. Roast for an additional 5 minutes until caramelized.

Chef’s Tip: For extra crispiness, bake tofu on a wire rack so air circulates underneath.

Nutrition per serving: Calories 210 | Carbs 18g | Protein 14g | Fat 10g

Blackcurrant Vinaigrette

Prep: 5 minutes

Total: 5 minutes

Yield: 1/2 cup

Ingredients

1/4 cup blackcurrant jam

2 tablespoons apple cider vinegar

1/4 cup extra virgin olive oil

1 teaspoon Dijon mustard

Pinch of salt and black pepper

Directions

In a small bowl, whisk together blackcurrant jam, apple cider vinegar, and Dijon mustard until smooth.

Slowly drizzle in olive oil while continuing to whisk until fully emulsified. Season with salt and black pepper to taste.

Chef’s Tip: This vinaigrette pairs beautifully with roasted vegetables, grain bowls, or fresh greens and can be stored in the fridge for up to a week.

Nutrition per tablespoon: Calories 45 | Carbs 6g | Protein 0g | Fat 2g

Blackcurrant Mini Tartlets

Prep: 20 minutes

Cook: 25 minutes

Total: 45 minutes

Yield: 6 tartlets

Ingredients

1 sheet vegan puff pastry, thawed

1/2 cup blackcurrant jam

1/4 cup vegan cream cheese

1 teaspoon lemon zest

1 tablespoon almond milk

Directions

Preheat oven to 375°F.

Roll out the puff pastry and cut into six squares. Press squares gently into a muffin tin to form tartlet shells. In a small bowl, combine vegan cream cheese and lemon zest until smooth.

Spread a thin layer of cream cheese mixture into each shell. Spoon blackcurrant jam over the cream cheese layer. Brush the edges of the pastry with almond milk.

Bake for 20-25 minutes until golden brown and puffed. Remove from oven and let cool slightly before serving.

Chef’s Tip: Use a piping bag for the cream cheese layer to create a clean, professional look.

Nutrition per tartlet: Calories 180 | Carbs 25g | Protein 3g | Fat 8g

Blackcurrant Overnight Oats

Prep: 5 minutes

Refrigerate: 8 hours

Total: 8 hours 5 minutes

Yield: 2 servings

Ingredients

1 cup rolled oats

1 1/2 cups almond milk

1/2 cup blackcurrant jam or fresh blackcurrants

2 tablespoons chia seeds

1 teaspoon maple syrup

1/2 teaspoon vanilla extract

Directions

In a medium bowl, mix oats, chia seeds, almond milk, maple syrup, and vanilla extract until combined. Fold in blackcurrant jam or fresh berries.

Cover and refrigerate overnight. In the morning, stir and serve cold or warmed, garnished with additional blackcurrants if desired.

Chef’s Tip: Overnight oats can be stored up to three days in the fridge, making them a perfect grab-and-go breakfast.

Nutrition per serving: Calories 250 | Carbs 45g | Protein 7g | Fat 6g

Blackcurrant Smoothie

Prep: 5 minutes

Total: 5 minutes

Yield: 2 servings

Ingredients

1 cup frozen blackcurrants

1 banana

1 cup oat milk

1 tablespoon almond butter

1 teaspoon maple syrup (optional)

Directions

Combine all ingredients in a blender and blend until smooth. Pour into glasses and serve immediately.

Chef’s Tip: Add a tablespoon of hemp seeds for extra protein and omega-3s.

Nutrition per serving: Calories 210 | Carbs 35g | Protein 5g | Fat 7g

Blackcurrant Chia Pudding

Prep: 5 minutes

Refrigerate: 4 hours

Total: 4 hours 5 minutes

Yield: 2 servings

Ingredients

1/4 cup chia seeds

1 cup coconut milk

1/3 cup blackcurrant jam

1 teaspoon vanilla extract

Directions

In a bowl, whisk chia seeds with coconut milk and vanilla extract until combined. Stir in blackcurrant jam.

Cover and refrigerate for at least 4 hours or overnight until pudding thickens. Serve chilled with fresh fruit.

Chef’s Tip: Layer pudding with granola or nuts for added texture.

Nutrition per serving: Calories 220 | Carbs 20g | Protein 5g | Fat 13g

Blackcurrant Muffins

Prep: 15 minutes

Cook: 25 minutes

Total: 40 minutes

Yield: 6 muffins

Ingredients

1 1/2 cups all-purpose flour

1/2 cup sugar

1 tablespoon baking powder

1/4 teaspoon salt

1/3 cup vegetable oil

1 cup almond milk

1 teaspoon vanilla extract

1/2 cup blackcurrants

Directions

Preheat oven to 375°F and line a muffin tin with paper liners. In a large bowl, whisk together flour, sugar, baking powder, and salt.

In another bowl, combine oil, almond milk, and vanilla extract. Pour wet ingredients into dry and stir until just combined. Fold in blackcurrants.

Divide batter evenly into muffin cups and bake for 20-25 minutes until golden and a toothpick inserted comes out clean. Let cool before serving.

Chef’s Tip: Toss blackcurrants in a teaspoon of flour before adding to batter to prevent them from sinking.

Nutrition per muffin: Calories 200 | Carbs 32g | Protein 4g | Fat 7g

Blackcurrant Jam

Prep: 10 minutes

Cook: 20 minutes

Total: 30 minutes

Yield: 1 cup

Ingredients

2 cups fresh or frozen blackcurrants

1/2 cup sugar

2 tablespoons lemon juice

Directions

Combine blackcurrants, sugar, and lemon juice in a medium saucepan over medium heat. Cook, stirring occasionally, until berries break down and mixture thickens, about 20 minutes. Remove from heat and let cool. Store in an airtight jar in the fridge for up to two weeks.

Chef’s Tip: For a smoother jam, use an immersion blender to purée the berries before storing.

Nutrition per tablespoon: Calories 35 | Carbs 9g | Protein 0g | Fat 0g

Blackcurrant Sorbet

Prep: 10 minutes

Freeze: 4 hours

Total: 4 hours 10 minutes

Yield: 4 servings

Ingredients

2 cups blackcurrants

1/2 cup sugar

1/2 cup water

1 teaspoon lemon juice

Directions

In a small saucepan, combine sugar and water and heat until sugar dissolves. Let cool. Blend blackcurrants with simple syrup and lemon juice until smooth. Pour mixture into a shallow container and freeze, stirring every hour until sorbet is firm.

Chef’s Tip: For a creamier texture, stir in a tablespoon of coconut cream before freezing.

Nutrition per serving: Calories 100 | Carbs 25g | Protein 1g | Fat 0g

Blackcurrant Iced Tea

Prep: 5 minutes

Brew: 5 minutes

Chill: 1 hour

Total: 1 hour 10 minutes

Yield: 2 servings

Ingredients

2 cups water

2 black tea bags

1/4 cup blackcurrant jam

Ice cubes

Lemon slices for garnish

Directions

Boil water and steep black tea bags for 5 minutes. Remove tea bags and stir in blackcurrant jam until dissolved. Let tea cool to room temperature, then refrigerate until chilled. Serve over ice and garnish with lemon slices.

Chef’s Tip: Add fresh mint leaves for an extra refreshing flavor twist.

Nutrition per serving: Calories 50 | Carbs 13g | Protein 0g | Fat 0g

Bold Flavor, Vibrant Color, Endless Possibilities

Blackcurrants aren’t just a trend—they’re a bold ingredient that brings vibrant flavor, rich color, and nutrient-packed goodness to every vegan dish. From decadent desserts and refreshing smoothies to savory glazes and inventive plant-based recipes, these 10 creations showcase the versatility of this Flavor of the Year 2026. Whether you’re experimenting with new ingredients or looking to elevate everyday meals, blackcurrants invite you to explore bold flavor combinations, create visually stunning plates, and bring fresh, memorable experiences to your table. Let them transform your dishes into Instagram-worthy creations that nourish, impress, and celebrate the art of modern vegan cuisine.

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Spinach and Mushroom Lasagna

Spinach and Mushroom Lasagna
Spinach and Mushroom Lasagna

If you are looking for a classic lasagna recipe, then give this plant-based version a try! Each New Year, we would always have a lasagna at the dinner table, amongst other things.Being able to re-create a favorite meal, that my aunt used to make, is truly special. This plant-based mushroom and spinach lasagna is packed with flavor, protein, and nutrients our bodies need and can easily consume. Although making lasagna may take a little bit of prep and cleanup, it is totally worth the creation. From the homemade ricotta to the oh so yummy mushroom mixture of onion, spinach, garlic and tons of cheese, you will surely impress your guests and family with this recipe.

Spinach and Mushroom Lasagna

Yields 4-6 servings

Ingredients

12 lasagna sheets, cooked

1 (8 oz.) baby Bella mushrooms, diced

4 cups spinach

2 Tbsp. hemp seeds

1 large onion, diced

2 garlic cloves, minced

6-8 fresh basil leaves, chopped

1-1/4 cup lentils, cooked

1/2 tsp. dried oregano

5-6 cups pasta sauce

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Follow Your Heart Parmesan Cheese

1 Tbsp. avocado oil

Ricotta Cheese:

2 cups cashews, soaked overnight

4 Tbsp. filtered water

1 tsp. lemon juice

1 tsp. basil, chopped

1 Tbsp. nutritional yeast

Pinch of Vitacost Himalayan Fine Pink Salt

Directions

Ricotta Cheese:

  1. In a blender, combine cashews, water, lemon juice, nutritional yeast and salt. Blend for 1-2 minutes using your stick, until smooth consistency is achieved.
  2. Add the chopped basil to the mixture and stir in. Set aside. 

Lasagna:

  1. In a pot, cook the lasagna pasta according to the box instructions. Drain and individually lay pasta sheets out to avoid sticking together or tearing.
  2. In a frying pan on medium-high heat, add onions, mushrooms, garlic and sauté for 4-6 minutes. Add the spinach and cooked lentils, and stir until spinach has wilted. Season with salt, pepper, oregano and set aside.
  3. Preheat oven to 375 degrees F.
  4. On the bottom of your casserole dish, put 1/2 cup sauce on the bottom. Add the lasagna sheet in an even layer, followed by 1/3 of the following: homemade ricotta cheese, mushroom mixture, hemp seeds, basil, more sauce, and topped with Parmesan cheese.
  5. Repeat layers and top with remaining Parmesan cheese and ricotta. Cover with foil and make sure it does not touch the cheese to prevent sticking.
  6. Bake for 25-30 minutes and remove the foil. Bake for an additional 20 minutes, or until bubbling and brown on top.
  7. Serve with side salad.

Chef’s tip: Allow lasagna to cool for 10-15 minutes before serving. 

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Walnut-Pesto Pasta

Walnut-Pesto Pasta
Walnut-Pesto Pasta

This aromatic and simple walnut-pesto goes great on any pasta you choose! Whether its bow ties or penne, it’s simply delicious. When you make your own, with fresh basil and mint, there is something about the flavor and and feeling of doing it on your own, that doesn’t compare to any store bought version. To make this, just clean the leafs, add some oil, walnuts (a few other ingredients), and you are on your way to a delicious and versatile sauce that you can use for pasta’s, salad’s, sandwiches, are more!

Walnut-Pesto Pasta

Yields 3-4 servings

Ingredients

2 cups fresh basil

1/4 cup fresh mint

1/2 avocado

1/4 cup walnuts

2-3 Tbsp. avocado oil

1/4 cup nutritional yeast 

1 tsp. lemon juice

1/2 tsp. Vitacost Himalayan Pink Fine Salt

1 clove garlic, minced

1 box pasta of choice

salt, for boiling

Directions

  1. In your food processor, combine all ingredients until well mixed.
  2. Cook pasta according to box directions. When finished cooking, drain and stir in pesto sauce.
  3. Serve with vegan parmesan cheese and parsley.

Chef’s tip: Feel free to go with pine nuts for a more classic spin.

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Festive Kale Salad with Cranberry Vinaigrette

Festive Kale Salad with Cranberry Vinaigrette
Festive Kale Salad with Cranberry Vinaigrette

Welcome to your new favorite holiday kale salad! Kale has been one of my favorite go-to leafy greens for awhile now because it is so nutrient dense. It is an excellent source of Vitamin C and is loaded with powerful antioxidants (Kale Yeah!) The cranberry vinaigrette is made with freshly squeezed citrus, cranberries, vinegar, agave, and other flavorful components. Whether it is your first time trying kale or you have had it plenty of times before, this recipe is something you’ve gotta check out.

Festive Kale Salad with Cranberry Vinaigrette

Yields 4-5 servings

Ingredients

6 cups kale, de stemmed and sliced – need

3 Tbsp. avocado oil

1/4 tsp. Vitacost Himalayan Fine Pink Salt

1/2 cup Vitacost organic walnuts

2 clementine oranges

1/2 cup cranberries

1-1/2 tsp. lemon juice

2 garlic cloves, minced

1 Tbsp. shallot, minced

1 Tbsp. agave

1 Tbsp. apple cider vinegar

Directions

  1. In a large bowl, add the kale and massage with a drizzle of olive oil for 1-2 minutes, until tender.
  2. In a small pan, add the oil and shallots and sauté for 2 minutes. Then add the garlic, lemon juice, garlic, agave, and apple cider vinegar. Cook for 1-2 minutes on low and remove from heat.
  3. Place the clementine wedges and walnuts onto the salad. Drizzle the slightly warm vinaigrette over the salad and give a good toss.


Chef’s tip: If you would like to add pomegranate seeds, they would be a delicious touch to this salad!

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Tofu Scramble

Tofu Scramble

Feast your eyes on this perfect savory Sunday brunch meal, featuring this eggless Tofu Scramble. By simply draining the tofu and crumbling it apart, you are able to recreate a classic breakfast spin that will satisfy anyone’s palate in less than 10 minutes. I make this all the time because it’s a basic recipe that only uses a handful of ingredients. In addition, you can really add whatever ingredients you’d like, just as if it were a regular scramble. Be sure to try this out, it’s a healthier version with lower the fat content and cholesterol-free. You really can’t say more than – yum!

Yield: 2 servings

Ingredients 

14 oz. extra firm tofu, pressed

1/4 tsp. Himalayan fine pink salt

1/4 tsp. onion powder

1/4 tsp. white pepper

1/4 tsp. turmeric

1 garlic clove, minced

1 Tbsp. green onion, to garnish

1 Tbsp. avocado oil

Directions

  1. Using your hands, break up the tofu into small crumbles. 
  2. In a frying pan on medium-high heat, add avocado oil. Toss in the crumbles and seasoning; cook for 6-8 minutes. Make sure to stir occasionally so it does not burn or stick. 
  3. Serve with chopped green onion.

Chef’s tip: Feel free to add spinach, peppers, and roasted potatoes for a southwestern style breakfast hash

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Banana Cream Pie

Banana Cream Pie

Banana Cream Pie

Feast your eyes on the best Banana Cream Pie that is 100% dairy-free and homemade! This graham cracker pie shell filled with bananas and a homemade vanilla pudding is the ultimate dessert! Simply add cacao nibs and sliced bananas to the top and you are ready to serve. This banana cream pie has an amazing natural flavor of fresh organic bananas as well as a smooth  coconut cream.

Banana Cream Pie

Yields 8 slices

Ingredients

1 Keebler Ready Crust Graham Pie Crust

1/3 cup organic cane sugar

2 Tbsp. cornstarch

1-1/2 cup almond milk

1 tsp. vanilla extract + 1/2 tsp. for whipped cream

1-2 banana, sliced

1 (14 oz) can coconut cream, not the liquid

4 Tbsp. Vitacost powdered sugar

pinch of Vitacost Himalayan Fine Pink Salt, optional

Directions

  1. In a sauce pan on medium-high heat, add the almond milk, sugar, cornstarch and salt; stirring until dissolved.
  2. Once mixture is boiling, reduce to medium-low and cook for 2-3 minutes, removing from heat and setting side. When cooled, add the vanilla extract.  Place into a glass bowl and cover the top. Chill for 2 hours in the fridge.
  3. In a KitchenAid stand mixer, add the cream and whip on high until soft peaks form. Slowly add the powder sugar to the mixer. Then add the vanilla and whip again for 1-2 minutes.
  4. Take the pudding out of the fridge and fold together the whipped cream and pudding. 
  5. Slice bananas and add some to the bottom layer. Fill with pudding mixture and top with bananas, cacao nibs, and extra whipped cream if you’d like. Place back into the fridge for 2 hours to set before serving.

Chef’s tip: For optimal quality, allow to set overnight and then serve.

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Stuffed Pumpkin with Rice and Mushroom

Stuffed Pumpkin with Rice and Mushroom

Stuffed Pumpkin with Rice and Mushroom

Have you ever tried stuffing a pumpkin and roasting it to perfection? If not, then you should try this recipe! Every Thanksgiving, my aunt makes this stuffed pumpkin with rice, sautéed onions, celery, and lots of sausage…so I took the challenge of re-creating her dish with a vegan twist. Living a plant-based life can be easy and enjoyable; I’m here to show you that all of your favorite foods can still be made with plant-based ingredients. Instead of sausage, I reconstituted dried shiitake mushrooms for a “meaty” texture which gives the dish a wonderful flavor profile!

Stuffed Pumpkin with Rice and Mushroom

Yields 2-3 pumpkins

Ingredients

2-3 pumpkin pie pumpkin (or 1 large pumpkin)

2 oz. dried Shitake mushrooms, chopped and reconstituted (see notes)

4 cups white rice, cooked

1 stick vegan butter

2 cups onion, chopped

1-1/2 cup celery, chopped

1/2 cup red wine, de-glaze

3 Tbsp. Worcestershire, to coat each pumpkin

2 tsp. garlic powder

2 tsp. onion powder

2 tsp. Vitacost Himalayan Fine Pink Salt

2 tsp. pepper

Directions

  1. Preheat oven to 350 degrees F.
  2. To reconstitute the dried shitaki mushrooms, fill a bowl with hot water and soak for 1 hour. Remove the stems once they are all soft and dice the shiitake mushroom into 1-in. Note: Make sure that the mushrooms are soft and well hydrated.
  3. Saute the onion and celery for 5-7 minutes. At this same time, cook your rice according to the package instructions. Remove the onion and celery from the pan and set aside in a small bowl.
  4. In the same frying pan, add butter and reconstituted mushrooms and pan fry for 3-5 minutes. Add the red wine to the mushrooms and cook on high for 2 minutes. Add to the cooked rice, onions and celery mixture, season with salt and pepper to taste, and set aside.
  5. Cut the top off of your pumpkin and remove the top, seeds, and clean the inside out. Brush the inner walls with Worcestershire and add the mushroom and rice mixture.
  6. Place the pumpkin inside of a pan with 1-in” water to steam. Cover the pumpkin with the top and bake for roughly 40-50 minutes. The pumpkin should be soft and the outside should be charred.

Chef’s tip: The darker the pumpkin the better. The

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Southwestern Black Bean Salad

Southwestern Black Bean Salad

Cut the carbs and try this loaded salad for #TacoTuesday today! This salad is filled with fresh fruits and vegetables like red onion, juicy mango and pineapple, cherry tomatoes, and creamy avocados. One bite and you won’t be able to stop! That’s because the reviving taste of the fresh lime juice mixed with the black beans and other flavors will keep you wanting more!

Southwestern Black Bean Salad

Yields 2 servings

Ingredients

16 oz. organic spring mix

1/2 cup black beans

2 Tbsp. hemp seeds

1/3 cup mango salsa

1/8 cup red onion, sliced

1/2 avocado, sliced

1 tsp. fresh cilantro, chopped

Vinaigrette:

1/2 cup avocado oil

1/8 cup agave

1/2 cup lime juice, fresh squeezed

1 tsp, garlic

1/2 tsp. Vitacost Himalayan Fine Pink Salt

1/4 tsp. Spicely Organics Ground Black Pepper

Directions

Salad:

  1. On a large plate, place all of the lettuce down in a big layer. Top with cooked black beans, hemp seed, mango salsa, red onion, cilantro, and avocado.

Dressing:

  1. In a small bowl, mix together all dressing ingredients until well combined.
  2. Top salad with dressing and serve with sides of lime wedges.

Chef’s tip: To spice things up, add 1/4 tsp. jalapeño to the dressing,