Happy Valentine’s Day! As usual, I am very late on posting my Valentine’s themed recipes but this one was too good to miss. The vibrant pink color comes from creamy beet sauce- I used pre-cooked beets from the store for an easy hack. Don’t skip the walnuts either- the crunch really makes the dish.

Fire for You- Cannons

INGREDIENTS

3 medium beets, cooked (8 oz)
1 package pasta (I use Banza chickpea pasta)
3/4 ricotta cheese
2 tbsps olive oil
2 tbsp lemon juice
1 tsp salt, or to to taste
fresh ground pepper
1/4 cup roasted chopped walnuts
freshly grated parmesan
2 tbsp chopped fresh mint (optional)

INSTRUCTIONS

Add cooked & peeled beets to a blender with ricotta, olive oil, lemon juice, salt and pepper. Blend until smooth.

Cook pasta as per instructions in heavily salted water. Reserve 1/4 cup of pasta water when draining. Once pasta has been drained, put it back in the pot, over low heat. Pour sauce over top and toss well. Add pasta water if sauce seems to thick, 1 tbsp at a time.
Serve with walnuts, parmesan and mint. Add salt & pepper to taste. Happy Valentine’s!

Whew, that recipe title is a mouthful- but it’s hard to describe without hitting all of the elements. I love a sweet & savoury combo, and this is the epitome of that. It whips up super quick so you can make it to your Christmas party on time, and impress all your friends too.

INGREDIENTS

1 wheel of brie cheese
1/2 cup honey
1 tsp red chili flakes
1 tsp apple cider vinegar
1/2 cup sliced almonds
2 tbsp butter
salt, to taste

INSTRUCTIONS

Cut all of the rind off the wheel of brie. Cut into large chunks, then add to a large bowl. Whip using a hand beater until the cheese is silky smooth. You may need to stop and scrape the sides of the bowl a few times. Spread cheese over a board or serving plate.

For the hot honey, add honey and red chili flakes to a pot. Bring to a simmer over medium heat, then remove from heat and stir in apple cider vinegar. Cool to room temperature, and strain out chilis if you prefer.

Add butter to a small saucepan and heat over medium until melted. Add sliced almonds and cook over medium heat until golden, stirring continuously. Remove from heat, add salt to taste, and stir.

Drizzle hot honey over the whipped brie, then top with toasted almonds. Serve with crackers or a baguette.

I was in the States a few times this year, and picked up egg bites at Starbucks for a quick breakfast. In the States, they have a kale and mushroom flavor which was SO much more delicious than the red pepper ones in Canada. I loved them so much that I wanted to recreate them on my own. I’ve been trying to increase my protein intake and these little bites make it so easy- I can reheat one as a snack, or a few for a meal.

The Mission- Bakar

INGREDIENTS

8 eggs
1/2 cup ricotta or cottage cheese
1/2 sharp cheddar or parmesan
1 cup kale, chopped finely
1 cup mushrooms, chopped finely (I used crimini)
1/2 cup shallots, chopped finely
salt & pepper to taste
olive oil

INSTRUCTIONS

Preheat oven to 350F.
Add 1-2 tbsp olive oil and chopped shallots to a large saucepan. Stir over medium heat until the shallots are translucent, then add the mushrooms. Cook until mushrooms are browned, then add kale. Cook until kale is wilted, then season with salt and pepper and remove from heat.

In a blender, add eggs, cheeses, salt and pepper. Blend until smooth.

Pour egg mixture into a muffin tin lined with parchment muffin cups. Evenly distribute the mushroom & kale on top of the eggs.

Bake for 15-20 minutes, until the eggs are firm. Let cool before serving. Store in the fridge for up to a week, reheating before serving.

Oh. My. God. - this might be my best recipe yet. The sweetness of butternut squash paired with crispy sage and brown butter sauce is quite the flavor bomb. This recipe is slightly more labor intensive than my others (mostly just time waiting for the butternut squash to cook) but I promise it’s worth it.

B.O.T.A.- Eliza James

INGREDIENTS

1 medium/large butternut squash
1-1.5 cups GF flour (I use bob’s red mill 1-1)
Parmesan
Olive oil
Salt
Pepper

Sauce:
1/2 cup butter
10 sage leaves

INSTRUCTIONS

Preheat oven to 400 F. Line a large cookie sheet with parchment paper. Cut butternut squash in half, and scoop out seeds. Drizzle with olive oil, salt and pepper, and place insides down on the cookie sheet. Roast for 40-60 minutes, until the squash is very soft. Once it has cooled, scoop the squash out of the skin into a pot.

Transfer the pot to the stove, and stir over medium-high heat. This step is to get as much moisture out of the squash as possible, so be patient. I let it cook for about 20 minutes, stirring consistently, until the squash is much thicker. Remove from heat and let cool.

Once cool, transfer squash to a food processor. Add 3/4 cup flour and 1/2 tsp salt, and pulse until a soft dough forms. You may need to add more flour in order for the dough to form, but add 1/4 cup at a time as to not over-flour the dough.

Place dough onto a lightly floured work surface (I used a large wooden cutting board). If too soft, sprinkle dough with flour and gently knead. Cut into 4 sections, and roll each section into a rope. Cut each rope into little gnocchi pieces. Heat a saucepan over medium heat, and add either oil or butter. Add gnocchi and cook until each side is golden.

While it’s cooking, make your brown butter sauce. Add 1/4 cup butter to a saucepan over medium heat. Let it melt, then simmer until the color is light brown and fragrant. Add sage leaves, and quickly remove from heat.

Add a splash of water to the gnocchi pan, and cover until water has evaporated. Spoon brown butter sauce over each serving, ensuring each portion gets some sage leaves. Serve warm with grated parmesan on top.

Pasta is definitely my comfort food. It’s easy, and needs minimal ingredients to be ridiculously delicious. I use Banza chickpea pasta (I order it from Natura Market). It has the best texture of any GF pasta I’ve tried, and also has 20 g of protein and tons of fibre. It turns pasta into a highly nutritious meal, but without compromising taste.

This recipe has been a go-to for a while for me. I love adding the veggies, which makes it feel fresh and not too heavy. All of these vegetables are in season right now, so get over to your local farmer’s market and make some pasta!

The Rope- Lane 8

INGREDIENTS

1 package pasta (whichever you prefer, I use Banza)
1 medium zucchini, thinly sliced into rounds
1 large bell pepper, roughly chopped
1.5 cups cherry tomatoes
1 medium red onion, roughly chopped
1/4 cup pesto
Parmesan
Olive oil
Salt
Pepper

INSTRUCTIONS

Preheat oven to 400 F. Line a large cookie sheet with parchment paper. Place zucchini, pepper, cherry tomatoes and onion. Drizzle with olive oil, season with salt and pepper, and toss until coated. Bake for approximately 40 minutes, until zucchini is golden.

Cook pasta according to package directions- ensure to salt the pasta water generously. When draining pasta, reserve some of the pasta water. Add drained pasta back to the pot with 1/4 cup pesto and 2 tbsp of pasta water. Add roasted vegetables, and stir until coated. Season with salt and pepper, optionally red pepper flakes to taste. Serve with fresh grated parmesan.

I originally posted this recipe way back in 2016. Let me tell you, I’ve now been eating it for 6 years pretty consistently and it’s still my favorite salad of all time.

It’s also one of the most popular recipes on my site, and has been hard to find lately as it’s buried under 6 years of other recipes: so here it is again!

The key to the deliciousness is the nutritional yeast blended with roasted nuts, so don't skip it! Nutritional yeast, if you haven't had it, is a flaky powder that tastes like cheese (ideal for vegans or other non-cheese eaters!). It's also packed with a ridiculous amount of vitamins. A quarter cup of Bob's Red Mill nutritional yeast has over 200% of your daily value of thiamin, niacin, folate, riboflavin, B6 and B12 (i.e. most of your B vitamins!). It's extremely hard to get B12 in a vegetarian or vegan diet, so it's an awesome thing to add in if you avoid meat. 

I’ve also been playing around with add ins. Two of my favorites are pickled red onions and fresh mint- it amps up the freshness and adds a ton of flavor.

Alive- Graeme James

INGREDIENTS

1 bunch kale, washed and dried
2 large carrots
¼ cup dried cranberries or 1 small apple, chopped into small cubes

For the dressing:
¼  cup fresh squeezed lemon juice
3 tbsp olive oil
½   tsp Dijon mustard
¼  tsp honey
¼ tsp sea salt
¼  tsp ground pepper

For the vegan parmesan:
1 cup pecans
¼  cup nutritional yeast
1 tbsp olive oil
¼ tsp sea salt
¼  tsp fresh ground pepper

INSTRUCTIONS

Preheat oven to 350 F. Roast pecans for 10-15 minutes until fragrant and golden brown. When cool, add all ingredients for the topping to a food processor and pulse until well combined but still slightly chunky. Set aside. In a small bowl, add all the ingredients for dressing and whisk until well combined, and set aside. Chop the washed kale finely and add to a large bowl. Pour a small amount of dressing on top and massage the dressing into the kale. You can add more dressing to taste, but start with a small quantity so you don't have too much! Once the kale is tender, grate carrots and add them to the salad. Add the dried cranberries or apple and toss. Top with the nutritional yeast mixture and serve. 

Note: if you won't be eating all of the salad right away, only put the pecans on the amount that you will be eating, and save the rest for later. I find that if you add all the pecans immediately, it loses some flavour and crunch in the fridge overnight.

Recipe adapted from Oh She Glows
 

Disclaimer: Information can be empowering, but we all have unique health profiles and needs. Health-related information contained in this post is intended to be general in nature and should not be used as a substitute for a visit with a Naturopathic Doctor. The advice is intended to offer only a general basis for individuals to discuss their medical condition with their health care provider.  Always consult your licensed Naturopathic Physician.

Mmmmm, watermelon. Tastes like summer, soccer and patio drinks. While I love it as a sweet, I might even like it more as a savoury salad. It’s my favorite thing to bring to a summer BBQ or dinner- easy to throw together and tastes incredible.

Dancing in The Moonlight- Jubël ft. NEIMY

INGREDIENTS

Half a large watermelon, cubed
1 cup arugula
¼ cup goat's cheese feta
¼ cup sliced Kalamata olives
small handful mint leaves, chopped
small handful pepitas

For the dressing:
¼ cup red wine vinegar
¼ cup olive oil
salt and pepper, to taste

INSTRUCTIONS

In a large bowl, combine watermelon, mint and arugula. Add the dressing and toss to combine. You will not need to use all of the dressing. Drain excess liquid from the bottom of the bowl. Add feta, pepitas and olives to the salad and toss together. 

I haven’t been feeling too motivated in the kitchen lately, so big batch cooking has been saving me. This recipe makes a large batch, and packed with vegetables for maximum nutrition (and deliciousness).

One thing I will mention is that getting a good green curry paste will make a HUGE difference in the flavor of this recipe. Please, please do not make this with the Thai Kitchen brand green curry paste. I’ve tried it and it just doesn’t work. I get mine from a little corner store that has amazing Asian sauce selection, but you should be able to find other brands. Also, the intensity of flavor varies a lot from brand to brand, so you will need to adjust to taste.

Harry Styles- As It Was

INGREDIENTS

3 shallots, thinly sliced
3 cloves garlic, minced
2 tbsp ginger root, grated
1-2 packets Thai green curry
1.5 cans coconut milk
2 packs smoked tofu, cubed
1 large yam, cubed
1 cauliflower, chopped into medium florets
1 eggplant, chopped into large cubes
1 cup spinach
1 can chickpeas
1 bunch Thai basil

INSTRUCTIONS

Preheat oven to 400 F. On one baking sheet, toss cubed yams with olive oil, salt and pepper. On another baking sheet, toss cubed smoked tofu with olive oil. Bake the yams for 30-45 min, and the tofu for 15-30 min, until they are both golden.

While the yams & tofu are in the oven, start on the curry. Add 1 tbsp olive oil to a large pot. Add shallots and sauté over medium heat until translucent. Add garlic and ginger and stir over medium heat until fragrant. Add green curry paste, and stir for a few minutes. Add cauliflower and stir until coated. Add coconut milk, and simmer covered for 10 minutes. Add eggplant, and simmer for another 5 minutes. Add chickpeas, spinach, roasted yams & roasted tofu, cook for 5 more minutes uncovered. Turn off heat and add chopped Thai basil. Serve as is or over rice or quinoa.

Is it really as good as it sounds? YES. I make this soup allll the time. Need something comforting? Butternut soup. Cold? Butternut soup. Bored? Butternut soup. You get the idea. 

It's also the taste I most associate with fall (sorry, pumpkin spice lattes). October is squash season, and you can usually get cheap squash at any farm. Now that farm season is over, I like to get my squash from farmer's markets, but you can find them at any grocery store too. 

When I lived in Kelowna, one of my roommates loved to chop things. She'd chop all the butternut squash for me when I made soup- it was the BEST! I now (sadly) do all my own chopping. Costco sometimes has pre-cubed butternut squash in the fresh produce section, which is an amazing option for those of us on a time crunch as well. 

I love making this soup on the weekend when I have time to hang out while the squash roasts. It makes a big batch so you have soup all week! The soup is best with a piece of crusty bread or toast to dip/scrape the sides of the bowl. For gluten-free Vancouverites, my favorite gluten-free bread is the sourdough from Alkeme.

I originally posted this recipe in 2015- but here it is again because it deserves a top spot on the blog!

Avett Brothers- I and Love and You

INGREDIENTS

1 medium butternut squash, chopped in 1 inch cubes, approx. 4 cups
4 apples, chopped in 1 inch cubes (sweeter varieties work best)
1 small yellow onion, chopped
3 cloves garlic
¼ olive oil
2 cups vegetable stock
2 cups water
1 tbsp cinnamon
¼ tsp red pepper flakes
sea salt and ground pepper
honey, to taste

INSTRUCTIONS

Preheat the oven to 400 degrees. Line two cookie sheets with parchment paper. Spread the chopped squash, apples, onions and peeled whole garlic cloves over the cookie sheets. Drizzle with olive oil, and season with sea salt and freshly ground pepper (approximately. 1/4 tsp of each). Roast in oven until squash is golden brown, approximately 1 hour, stirring every twenty minutes or so. 

Add the roasted vegetables to a large pot, and pour in the vegetable stock and water. Bring to a boil, then reduce heat to low and let simmer. You may need to add more water as it boils off- the liquid should be just covering the vegetables. When the squash and apples are soft, blend with an immersion blender until smooth. You can also transfer to a stand blender to blend, but be cautious as the steam can blow off the lid if it's too hot. After it's all smooth, add the cinnamon, red pepper flakes, and salt and pepper to taste. Some squash are slightly bitter, so you can add honey in small amounts (a tablespoon at a time) to taste. 

Pizza (and pasta) are my favorite comfort foods. Weekends, stressful days, special occasions- I will be having either pizza or pasta. It’s something about carbs with cheese that really make me happy.

Unfortunately, dairy/cheese doesn’t make my skin very happy so I “try” to limit how much I’m having. I’m not a big fan of vegan cheeses either though- which is why I’m so happy with this cashew ricotta. It’s cheesy, creamy, and super savory without being rubbery or having weird ingredients. It’s so easy to whip up and goes perfectly on this pizza which is a new staple in my kitchen. Of course, can be subsituted for anything you’d use ricotta in- on pasta, in lasagna, as a dip…. Use your imagination.

INGREDIENTS

For the cashew ricotta:

1 cup raw cashews, soaked
1 heaping tbsp nutritional yeast
1.5 tbsp lemon juice
1/4 tsp salt
1/2 tsp garlic powder

For the pizza:

pizza crust of your choice ( I used Caulipower GF)
basil pesto
cashew ricotta (see recipe above- usually makes enough for two pizzas)
tomatoes
large handful of arugula
olives (optional)
1 tsp olive oil
1 tsp lemon juice
salt, pepper and red chili flakes to taste

INSTRUCTIONS

For cashew ricotta:

Put cashews in a medium bowl and cover with boiling water. Leave to soak for an hour, then drain. Add all ingredients to a high powered blender. Add 1/4 cup water and blend until smooth. You may need to add more water- 1 tbsp at a time- until you reach your desired texture.

For the pizza:

Preheat oven to 400 F. Spread 1-2 tbsp of pesto on each pizza crust. Add tomatoes, olives if using, and dollops of cashew ricotta. Bake for 10-15 minutes until ricotta and crust are golden. While the pizza bakes, toss the arugula in lemon juice and olive oil with a pinch of salt and pepper. Once the pizza is done, top with sparse arugula and serve.

I was a picky kid growing up- it’s hard to believe now, but I refused anything green and stuck to a diet of plain pasta and chicken tenders. One thing I never refused? Tomato soup. Creamy, rich and so comforting, I found myself craving it a few weeks ago. It turns out that making a ridiculously delicious version of my childhood favorite was actually very easy. Roasting the tomatoes & onions beforehand amps up the flavor, and a dairy-free cashew cream adds richness. I like serving with grilled cheese for the ultimate comfort meal, but crackers or toast would be great accompaniments.

Robyn- Dancing On My Own

INGREDIENTS

12 medium tomatoes, cut into eights
1/2 yellow onion, chopped
4 cups veg broth
1 tbsp sugar
1/4 cup garlic cashew cream
sea salt, pepper & red chili flakes

INSTRUCTIONS

Preheat oven to 400 F. Toss tomatoes and onion in olive oil, salt and pepper. Transfer to parchment lined cookie sheets and bake for 45-60 minutes, until golden. Transfer to large pot and add vegetable broth. Simmer with a lid on for 30 minutes. Remove from heat, then add sugar and garlic cashew cream. Blend until smooth with an immersion blender. Add salt, pepper and red chilli flakes to taste.

It’s been rainy as usual here in Vancouver, and it makes me want nothing but warming meals- soup, soup and more soup! This ramen is a dream with roasted miso acorn squash, a savoury broth & broccolini. I like to serve it with fried tofu (found at my local corner store), but feel free to serve with warmed smoked tofu or omit altogether.

Zealots- The Fugees

INGREDIENTS

For the squash:
1 Tbsp. extra-virgin olive oil
1 Tbsp. miso (white is recommended but not necessary)
2 tsp. pure maple syrup or brown sugar
1 tsp. regular soy sauce or tamari
1 small kabocha squash (about 2 lb.), cut into 1"-thick wedges

For the rest:

1 tbsp extra-virgin olive oil
2 tbsp coarsely chopped ginger
2 garlic cloves, minced
4 cups low-sodium vegetable broth
2 tbsp miso
salt & pepper to taste
1 large bunch broccolini (8–10 oz.), halved crosswise, thicker stalks halved lengthwise
4 (5-oz.) packages ramen noodles of choice- I used https://www.kingsoba.com/products/king-soba-organic-brown-rice-pumpkin-noodles
Cilantro, chopped (optional)
Tofu, fried or smoked (optional, but recommended)

INSTRUCTIONS

Squash

Preheat oven to 400F. In a small bowl, whisk oil, miso, syrup, and soy sauce until a paste forms. Arrange squash in a single layer on parchment-lined cookie sheets. Brush the a thin layer of paste each squash segment. Roast for 45-60 minutes, until squash is tender & caramelized.

Soup

Add oil, ginger and garlic to a soup pot. Stir over medium heat until fragrant. Add vegetable broth and simmer. Once squash is ready, set 8 slices aside for serving. Separate the rest of the squash from the peels and add to the broth, along with the 2 tbsp of miso. Use an immersion blender to blend squash into broth. Season with salt & pepper to taste. Meanwhile, bring a pot of salted water to a boil and add broccolini. Cook for 3-5 minutes, until tender. Set aside. In the same salted water, add ramen noodles and cook according to package instructions. To assemble, add a portion of noodles to each bowl, and top with broth. Add broccolini, tofu, cilantro, and the remaining squash slices.

Recipe from Epicurious

I’m a biiiig fan of brunch- what’s not to love? Friends, food, coffee & mimosas… Unfortunately, COVID has gotten in the way of brunch and I’ve started making it at home instead. This scramble has all my favorite things- yams, kale & feta- and it’s super easy. If you roast the yams ahead of time, it comes together even more quickly.

Nostalgic for the Moment- Kathryn Gallagher

INGREDIENTS

2 tbsp olive oil
1/2 small onion, chopped fine
1/2 bunch kale, chopped
1 medium yam, diced
1/4 cup goat’s feta
3 eggs
salt & pepper, to taste
Optional toppings: avocado, hot sauce

INSTRUCTIONS

Preheat oven to 400. Line a cookie sheet with parchment and add yams. Drizzle with olive oil, salt and pepper and toss. Roast for 45 min-1 hour until golden.
In a large saucepan, add 2 tbsp olive oil and the onion. Stir over medium heat until onions are transluscent. Add kale, and cook until kale is wilted and starting to get crispy. Crack eggs into the pan and scramble until cooked to your liking. Add roasted yam and feta, and stir in. Season with salt and pepper, and serve. Optionally, top with hot sauce & avocado.

For the entire four years of naturopathic medical school, I meal prepped all of my food for the week on Sundays. I made huge batches of salads, bowls and soups. Since I finished school, I’ve been so resistant to meal prep again- I definitely overdid it. I’m working full time now, and I’ve had to get back into meal prepping, but this time on different terms- when I cook, I just make bigger versions of my meals so it doesn’t feel so regimented.

My latest meal? This autumn kale salad, which is packed with a ton of my favourite seasonal foods. It’s easy to throw together and stays well in the fridge if you want to make it ahead.

Lost- Frank Ocean

INGREDIENTS

1 large acorn squash
1 bunch kale
1 pomegranate, seeded
1 cup quinoa, cooked
1/4 cup toasted pumpkin seeds
1/3 cup feta cheese
honey
olive oil
salt & pepper

For the dressing:
1/4 cup red wine vinegar
1/4 cup olive oil
1 tbsp honey
1 tsp dijon mustard
salt & pepper to taste

INSTRUCTIONS

Preheat oven to 400 F. Cube acorn squash (leave skin on), and transfer to parchment lined cookie sheet. Drizzle with 2 tbsp olive oil and 1 tbsp honey, and a pinch of sea salt and pepper. Toss, then roast for 30-40 minutes until golden.
Add dressing ingredients to a jar and shake well. Wash kale, and cut into small pieces. In a medium bowl, massage kale with the dressing. Add cooked quinoa, feta, pumpkin seeds, pomegranate, roasted squash and toss. Serve with an extra sprinkle of feta cheese.

Smoked tofu has been a staple in my fridge for a long time. I’m a pescatarian but I don’t love cooking fish at home, which means most of my cooking is vegetarian. Smoked tofu is such an easy, tasty protein to throw on my salads. About four months ago, smoked tofu was no longer available in stores and I was in major withdrawal. I finally figured out how to make it myself- and it’s even more tasty than the store bought kind. It’s almost as easy, too! I love having it on top of my kale caesar salad, but it’s also amazing in the peanut yam stirfry and by itself as a snack.

For best texture replications, press the tofu before marinating-I’ve included a link with instructions below. I have also found pressed tofu in stores which works great as well.

Sometimes- Goth Babe

INGREDIENTS

1 block pressed tofu (how to press tofu here)
1/4 cup tamari
1/4 cup maple syrup
2 tbsp liquid smoke
2 tbsp olive oil

INSTRUCTIONS

Cut pressed tofu into large cubes. Add tamari, maple syrup and liquid smoke to a large ziploc bag and shake well. Add the tofu and marinate for at least 1 hour, up to 2 days. Change position of the bag often so all sides of tofu get marinated. Remove tofu from bag and pat dry with paper towel. Preheat oven to 425 F. Line a cookie sheet with parchment paper, and add the tofu to the sheet. Drizzle with olive oil and toss. Bake for around 30 minutes, until golden and crispy.

I was a little too intimidated to jump on the sourdough bandwagon these last few months: it seemed like an overwhelming task, especially since I’m gluten-free. Instead, I obsessed over gnocchi. I had never made gnocchi at home, and now it’s almost a weekly occurrence. Yam gnocchi, ricotta gnocchi, cauliflower gnocchi, I’ve tried it all. My absolute favourite has been this cauliflower gnocchi- it’s by far the easiest dough, and tends to make for lighter, fluffier gnocchi. The fact that it’s mostly made of vegetables is just a fun bonus.

I’ve made my version of kale pesto below. If you’re looking for a vegan version, feel free to either substitute the parmesan for vegan parmesan (I recommend violife), or check out a vegan version here.

Chicago Freestyle- Drake, Giveon

gnocchi INGREDIENTS

1 head cauliflower, chopped into small florets (should be approximately 5 cups)
2/3 cup GF 1 to 1 flour (I use Bob’s Red Mill)
1 tsp salt
2 tbsp olive oil or butter

gnocchi INSTRUCTIONS

Bring a pot of water to a boil. Add cauliflower and cook until tender, about 5-10 minutes. Drain water. Spread cauliflower onto a clean, dry tea towel and allow to cool. Once cool, wrap towel around cauliflower and squeeze to get all of the moisture out. This may take a few minutes, keep squeezing until no water comes out. I often change tea towels once the first is soaked. When the cauliflower is completely dry, place in your food processor and pulse until crumbled. Add flour and salt, and pulse until a soft dough forms. Place dough onto a lightly floured work surface (I used a large wooden cutting board). If too soft, sprinkle dough with flour and gently knead. Cut into 4 sections, and roll each section into a rope. Cut each rope into little gnocchi pieces. Heat a saucepan over medium heat, and add either oil or butter. Add gnocchi and cook until each side is golden. Add a splash of water to the pan, and cover until water has evaporated. Add 1/2 cup of kale pesto to the pan and stir until each gnocchi is coated. Serve warm with extra grated parmesan on top.

kale Pesto INGREDIENTS

1 bunch kale, chopped (about 2 cups)
3 cloves garlic, minces
1/3 cup pine nuts
1/2 cup grated parmesan
1/2 cup olive oil
salt and pepper to taste

kale Pesto INSTRUCTIONS

Add pine nuts and kale to food processor and pulse until well combined. Add parmesan and garlic, pulse until well combined. While the food processor is running, slowly pour in olive oil. Add salt and pepper to taste.

Gnocchi recipe from Pinch of Yum

I’m a big spaghetti squash fan- it’s super easy, delicious and a great alternative to pasta. I find when you scoop the squash out of the shell then mix with sauce, it gets watery and runny. By leaving it in the shell, you get perfectly roasted squash and a built-in bowl.

Juniper- Begonia

INGREDIENTS

1 spaghetti squash
2 cloves garlic, minced
2 cups kale, chopped (approximately 1 small bunch)
1/4 cup pesto
1/4 cup goat cheese feta
2 tbsp dried cranberries
1 tbsp pepitas
olive oil
salt
pepper

INSTRUCTIONS

Preheat oven to 400°F. Cut spaghetti squash lengthwise, scoop out seeds and discard. Drizzle with 1 tbsp olive oil, season with salt and pepper. Place on lined cookie sheet. Roast for 1 hour, or until golden and soft. Place 1 tbsp olive oil and the garlic in a saucepan and heat over medium heat until fragrant. Add chopped kale and cook until kale is wilted. Stir pesto into the kale. Turn off heat, and add feta, cranberries and pepitas. Season with salt and pepper to taste. Transfer kale pesto mixture into each half of the spaghetti squash and serve.

It’s been a while since I’ve posted a kale recipe, which is off brand for me! Time to bring it back, this time with a roasted cheesy kale bake. It’s super satisfying as a side dish or as a main. I use parmesan and make my own GF breadcrumbs, but feel free to use vegan cheese or regular panko instead. If you don’t have a skillet, wilt the kale in a large pan then transfer to a baking sheet or pan.

You & Me- Flume Remix

INGREDIENTS

2 bunches of kale, torn into pieces
3/4 cups raw cashews
3/4 cup water
2 cloves garlic
1 lemon zested, divided
1 tablespoon lemon juice
1  teaspoon salt 
½ teaspoon garlic powder
½ teaspoon freshly ground black pepper 
pinch of red chili flakes

Toppings
parmesan or any vegan cheese
½ cup panko or gluten free bread crumbs
1 tsp olive oil

INSTRUCTIONS

Preheat oven to 350°Fahrenheit. Place cashews and water in a blender. Add garlic, garlic powder, half the lemon zest, lemon juice, salt, black pepper and red pepper flakes. Blend until smooth. Heat a large oven-proof skillet over medium heat without oil. Add the kale and cover with a lid for a few minutes to start the wilting process. In a small bowl, mix in panko, remaining lemon zest, olive oil and a pinch of salt and pepper. Pour the cashew cream over the kale. Top the kale with the bread crumb mixture and then add the cheese. Bake until cashew cream is bubbling, cheese is melted and crumbs are golden brown, about 45 minutes. Remove from the oven, let cool for a moment and serve.

I’ve never been a big stirfry person. I always overcook with vegetables, and end up with a bunch of teriyaki sauce at the bottom of the pan. This one’s different- the peanut sauce is thick and sticks to the veggies, and roasted vegetables add a ton of flavor and texture. Served over rice, it’s my new favorite dinner- satisfying, easy and so tasty.

Dominic Fike- 3 Nights

INGREDIENTS

1 yam, peeled
1 small head broccoli
1 small head cauliflower
1 bunch kale
2 cloves garlic, minced
1 cup rice

optional: roasted smoked tofu

Peanut sauce:
3/4 cup peanut butter
2 tbsp soy sauce
Juice of 2 limes
1 clove garlic, minced
1 tbsp brown sugar
2 tsp fresh ginger, grated
1 tbsp olive oil
sprinkle of red pepper flakes

INSTRUCTIONS

Preheat oven to 375 F. Chop yams into large cubes. Cut broccoli and cauliflower into large florets. Place yams, broccoli and cauliflower onto lined baking sheet. Toss with a drizzle of olive oil, salt and pepper. Roast until golden and cooked through (45 min- 1 hour). To make peanut sauce, whisk all ingredients together in a medium bowl. Add water, 1/4 cup at a time, and whisk until sauce is smooth, but still thick. Add 1 tbsp olive oil to a frying pan. Add 2 cloves minced garlic, and satué over medium heat until fragrant. Add the kale, chopped into bite sized pieces. Sauté kale until tender. Add roasted vegetables and tofu if using, and top with 3/4 of peanut sauce. Stir until vegetables are coated with sauce. Serve over brown rice, and drizzle with extra sauce to serve.

I’m one of those people who could happily eat tacos all the time- fish tacos, cauliflower tacos, I love them all. These tacos taste more like the classic ground beef tacos I’d have when I was growing up. The lentils make this dish protein packed and, dare I say, just as satisfying as using ground beef. Hot tip- soak your dried lentils in water for up to 2 days before hand to make them easier to digest.

Fat Freddy’s Drop- Hope

INGREDIENTS

1 tbsp olive oil
1 medium onion, finely chopped
2 cloves of garlic, minced
1 cup dried red lentils
1 tbsp chili powder
2 tsp cumin
1 tsp dried oregano
2 cups vegetable broth
1 cup salsa
corn tortillas
toppings of choice: guacamole, grated cheese, lettuce, sour cream, etc.

INSTRUCTIONS

Add olive oil to a large saucepan over medium heat. Add onion, stirring often, until onions are transluscent. Add garlic and stir for a minute. Add lentils and spices, stir for another minute. Add vegetable broth, stir, reduce heat to low and cover. Cook for 20-25 minutes until water is absorbed. Uncover, stir in salsa, and cook for around 5 more minutes until mixture thickens. Serve in taco shells, garnished with your choice of toppings (I highly recommend guacamole).