Purple Potato, Tempeh Bacon, Spinach Hash

Happy Monday! It’s finally feeling like spring in Philadelphia! I absolutely love home fries but they are often lacking in nutrition and high in calories. This is a great alternative!


Serves 2


  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1.5 cups small purple potatoes, roasted and chopped
  • 4 slices Fakin’ Bacon
  • 1/2 cup quinoa, cooked
  • 2 handfuls baby spinach
  • 1/2 an avocado, diced
  • red pepper flakes, to taste
  • salt and pepper, to taste
  • splash olive oil


  1. Heat oil in a pan. Toss in the onions and let cook for 3 minutes.
  2. Add the garlic and saute for a minute before adding the potatoes.
  3. Season with salt, pepper, and red pepper flake to taste. After 5 minutes add in the quinoa. Let the potatoes cook until they become browned.
  4. Drop in the spinach and give it a good stir. Turn off the heat and cover with a lid to let the spinach wilt.
  5. Half the hash between two plates. Top each with a quarter of an avocado. Add additional salt and pepper if desired. Enjoy!

Asian Inspired Tempeh, Broccoli, and Kale Over Grits Bowl

I made a vegetable broth with lemongrass in it and it gave the grits a really interesting and delicious taste. This dish is really filling, fragrant and healthy!
  • 1 cup grits
  • 2 cups vegetable broth
  • 2 cups water
  • 1 tbsp sesame oil
  • 1/2 red onion, chopped
  • 1 clove garlic, minced
  • 1 cup cabbage, chopped
  • 3 cups kale, chopped
  • 2 small heads broccoli, chopped
  • 1 package tempeh, chopped
  • 2 tablespoons liquid aminos
  • 2 tbsp water
  • 2 tbsp sambal olek
  • 1 tbsp miso
  • 1 tsp ginger, minced
  • black pepper
  • dash of red pepper flakes
  • 2 tbsp sesame seeds
  1. Bring 2 cups vegetable stock and 2 cups water  boil in a pot. Slowly pour in grits and stir them in to prevent clumping. Reduce heat to simmer for about 15 minutes or until all water has been absorbed.
  2. Meanwhile, in a pan, heat the sesame oil. Add the red onion and sauté for 3 minutes. Add the garlic,cabbage, kale, broccoli and tempeh. Sauté for about 3 minutes.
  3. Combine the liquid aminos, water, ginger, black pepper, red pepper flakes, sambal olek and miso. Add mixture to pan with vegetables and mix until well combined. Cook for a couple more minutes.
  4. Scoop the grits into a bowl and top with the veggies. Add more liquid aminos if you’d like.
  5. Enjoy!

Carrot, Miso, Ginger, Turmeric Dressing

I’m addicted to this dressing. I’ve been eating it everyday for the past week. Luckily this recipe makes a lot.



  • cup rice vinegar
  • ¼ cup liquid aminos
  • ¼ cup olive oil
  • 3 small grated carrots
  • tbsp white miso
  • 1 tbsp grated ginger
  • 2 tsp finely grated turmeric or ½ tsp ground turmeric
  • 1 teaspoon sesame oil
  • 2 cloves roasted garlic
  • 1 squeeze lemon juice


  1. Place all ingredients in a blender and blend until smooth.

Winter Detox Soup

The cold, rainy weather the last couple of weeks was making me feel unmotivated and sluggish. This soup made me feel better and hopeful for the spring!



  • 8 cups vegetable stock
  • 1 rutabaga, chopped
  • 4 medium sized carrots, shredded
  • 1/4 head of cabbage, shredded
  • 2 handfuls greens, I used beet greens
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 2 stalks celery, chopped
  • 1 inch ginger, minced
  • 1/4 cup farro
  • 3 tbsp apple cider vinegar
  • 2 tbsp turmeric powder
  • 1/2 tsp cayenne powder
  • salt and pepper to taste
  • splash olive oil
  • optional thai basil garnish


  1. Heat olive oil in a soup pot.
  2. Toss in onion, garlic, celery, carrots, ginger, cabbage, and rutabaga. Saute for 5 minutes.
  3. Add in the cayenne, turmeric, salt, pepper and apple cider vinegar. Stir to fully incorporate.
  4. Pour in the vegetable stock, greens and farro.
  5. Bring the soup up to a boil then turn the heat low and let it cook for a few hours.
  6. Enjoy!

Spinach Polenta and Poached Egg

This breakfast is so delicious and filling, it inspires me to seize the day!


Serves 2


  • 1 cup corn meal
  • 2 cups water
  • 2 cups unsweetened almond milk
  • 2 handfuls baby spinach
  • salt and pepper to taste
  • Feel free to add butter if you would like, I did not


  1. Bring the water and almond milk to a boil.
  2. Slowly whisk in the corn meal.
  3. Turn down the heat and use a wooden spoon to stir the polenta.
  4. Turn off the heat when the polenta becomes sticky.
  5. Stir in the spinach and cover with a lid.

Poached Egg:

  1. Fill the saucepan with water until it is 2/3 full then add 2 tsp of white vinegar. Bring to a simmer.
  2. Crack the 2 eggs into a small bowl.
  3. Get the water swirling in a clockwise direction but let it settle for a second before you put the egg in.
  4. Drop the eggs right into the centre of the just swirling water. I let my eggs poach for 4 minutes but 3 minutes produces a runny egg.

Divide the polenta between two bowls. Top each bowl with one egg. Add a pinch of salt and pepper, enjoy!

Veggie Rueben

I’ve made this sandwich a couple of times and I’m always changing it. I’m really happy with how it came out this time so I decided to share it! This sandwich can be made vegan but I did use a couple of dairy products this time.



  • Rye bread or any bread you like, toasted


  • I bought mine but hopefully someday I will make my own!


  • Swiss cheese or any kind you prefer.

Thousand Island Dressing:

  • 1/2 cup plain greek yogurt
  • 2 tbsp Sriracha
  • 1 tbsp apple cider vinegar
  • 1 tbsp relish or olives
  • salt and pepper to taste


  1. Place all ingredients in a bowl and stir until smooth. I like to make it a couple hours before I’m going to eat it so the flavor is more developed.


  • 2 cups vital wheat gluten
  • 1 cup canellini beans
  • 2 cups vegetable broth or water
  • 2 tbsp liquid aminos
  • 2 tbsp nutritional yeast
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp dried thyme
  • 1/2 tsp dried oregano
  • salt and pepper


  1. Preheat an oven to 400 degrees fahrenheit.
  2. Place all the ingredients except the vital wheat gluten in a blender and blend until smooth.
  3. Place the vital wheat gluten in a big mixing bowl.
  4. Pour in the blended mixture and fully incorporate.
  5. Knead the mixture into a loaf shape.
  6. Wrap the loaf in foil and bake for 40 minutes.
  7. Let it cool before slicing.

Sandwich Assembly:

  1. Place a slice of cheese on one of the pieces of bread and melt it.
  2. On the other slice of bread smear a good amount of the thousand island dressing. Top with a good amount if the sauerkraut.
  3. Heat up a pan and sear two slices of the seitan. Melt a slice of cheese on the seitan.
  4. Put the sandwich together and enjoy!




Pear, Peaches and Cream Steel Cut Oats

Sweet, dessert like breakfast for cold, miserable winter!


Serves 6


  • 1 cup steel cut oats
  • 2 cups unsweetened almond milk
  • 2 pears, peeled and diced
  • handful of frozen peach slices, rough chopped
  • 2 tbsp unsweetened coconut flakes
  • 1 tbsp cinnamon
  • 2 tsp ground ginger
  • 1 tsp ground nutmeg
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 tsp coconut extract
  • *optional honey, maple, agave or sweetener of choice!


I highly recommend baking this oatmeal the night before.

  1. Preheat oven to 400 degrees fahrenheit.
  2. Combine all ingredients in a baking dish, incorporate fully.
  3. Bake for 30 minutes.
  4. Reheat a portion in the microwave for 4 minutes with a 1/2 cup of almond milk.

Roasted Acorn Squash, Swiss Chard, Farro, and Oat Risotto

I have really been slacking lately when it comes to this blog. The dinner was so good that I had to share!



splash olive oil
1 small acorn squash, roasted and peeled
1/2 bunch swiss chard, chopped
3/4 cup farro
1/4 cup steel cut oats
1/4 cup onion, chopped
3 garlic cloves, minced
4 cups vegetable stock
1 cup unsweetened almond milk
1/4 cup nutritional yeast
*optional 1/4 cup finely grated Parmesan
salt and pepper to taste


  1. Heat oil in a pot. Toss in the onion and saute for a couple of minutes.
  2. Add in the farro, steel cut oats and garlic.
  3. Saute until fragrant, then throw the swiss chard, salt and pepper in.
  4. In a food processor, place the acorn squash and two cups vegetable broth. Process until smooth.
  5. Pour in the mixture plus the 2 cups vegetable broth, almond milk, nutritional yeast, and parmesan, if you are using it.
  6. Bring it up to a boil then turn the heat down low and let simmer until the grains are soft.
  7. Serve with bread if you’d like!


Portobello Stew

What’s more cozy than a big bowl of pot roast? You don’t have to miss out on this pleasure if you don’t eat meat. Portobellos have a very meaty, wonderful texture!



  • 6 portobello mushrooms, rough chopped
  • 1 onion, chopped
  • 2 cloves of garlic, minced
  • 3 carrots, chopped
  • 3 celery stalks, chopped
  • 2 russet potatoes, chopped
  • 1/4 cup good bourbon
  • 4 cups  vegetable broth
  • 2 tablespoons chickpea flour
  • 2 tablespoons vegan Worcestershire sauce
  • 1/2 cup frozen or fresh peas
  • salt and pepper to taste
  • 1 bay leaf
  • splash olive oil


  1. Heat the olive oil in a big pot.
  2. Add the portobellos to the pot. Over medium heat, cook them until they start to soften, about 3 minutes.
  3. Add 1/4 cup of bourbon into the pot and cook for about 2 minutes until the mushrooms have absorbed some of the bourbon. Use a spoon strainer to remove them from the pot and set aside.
  4. Add the onions, celery, carrots, potatoes and garlic to the pot, and stir around. Cook for a few minutes. Season with salt and pepper.
  5. Let the vegetables cook while, in a small pot, add 4 cups of water. Whisk in the chickpea flour and the Worcestershire sauce. Bring to a quick boil. Continue to whisk for another minute to be sure the flour has dissolved and there are no lumps.
  6. Pour the mixture into the big pot with the vegetables. Toss in the peas, bay leaf and the precooked portobello mushrooms.
  7. Let it simmer for at least an hour but the longer the better.
  8. You can eat it alone or with egg noodles, rice, quinoa, etc.


BBQ Tempeh with Sautéed Collards and Mushrooms Over Savory Grits

Hi! Sorry I haven’t updated in a few days, I had a bad cold last week. I’m finally starting to feel better!



For Tempeh:
  • 8 oz. tempeh, cubed
  • ¾ cup BBQ sauce
For Collard Greens:
  • 1 clove garlic, minced
  • 2 cups mushrooms, chopped
  • splash olive oil
  • 1 bunch collard greens, cut into bite-sized pieces
  • splash lemon juice
  • salt and pepper to taste
For Grits:
  • splash olive oil
  • 1 carrot, chopped
  • 1 stalk celery, chopped
  • 1 onion, chopped
  • 3 cups water
  • 1 cup unsweetened almond milk
  • 1 cup grits
  • 1 bay leaf
  • 2 tbsp nutritional yeast
  • salt and pepper to taste


For Tempeh
  1. Preheat oven to 450 degrees.
  2. In a bowl mix tempeh and bbq sauce. Marinate for 30-45 minutes. Cover and bake for 30 minutes. Uncover and bake for an additional 5 minutes.
For Collard Greens:
  1. In a large skillet over medium-low heat add olive oil, garlic and mushrooms. Sauté until fragrant. Add collard greens and cook until wilted. Add salt, pepper and splash of lemon juice.
For Grits:
  1. In a medium sauce pan heat olive oil. Sauté onion, carrots and celery for a few minutes. Add water, almond milk and bay leaves,bring to a boil. Lower heat and slowly whisk in grits to prevent clumping. Toss in salt, pepper and nutritional yeast. Cover and cook until grits are soft and fluffy, around 10 minutes.

Serve in a bowl with the grits on the bottom, then the collards and mushrooms and the tempeh on the tippy top! If you eat dairy you could add cheddar to the grits!