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!

Roasted Broccoli and Brussel Sprout Farro, Spinach Salad with a Mustard Dressing


I love adding roasted vegetables to a salad in the winter. A funky bleu cheese would be a perfect addition to this salad!




  • 1 crown broccoli, chopped
  • 5 cups brussels sprouts, quartered
  • 3 tbsp mustard of choice, I used stone ground mustard
  • 1 tbsp olive oil
  • 1 cup farro
  • 2 cups water
  • 2 tsp cumin
  • salt and pepper
  • a couple handfuls of spinach, or arugula, baby kale, etc.


  1. Bring the farro, water, and cumin to a boil.
  2. Cover with a lid and let simmer for 20 minutes.
  3. Turn off the heat but keep the lid on for a few minutes.
  4. Mix the broccoli, brussels sprouts, oil, salt, pepper and mustard in a bowl.
  5. Pour out onto a baking sheet and bake in a 400F oven in 30 minutes.
  6. Place a handful of the greens on a plate, next add a scoop of farro and then top with some of the roasted vegetables.
  7. Enjoy!

Quinoa, Butternut Squash and Broccoli “Mac and Cheese”

I dream about Mac N’ Cheese, but I’m lactose intolerant so I don’t indulge very often. Luckily, mixing roasted butternut squash, nutritional yeast and almond milk creates a delightful cheese-like sauce my body can tolerate!



  • Splash olive oil
  • 1 cup quinoa
  • 2 broccoli crowns, chopped
  • 1 onion, chopped
  • 2 cloves garlic, minced
  • 1/2 a medium sized butternut squash, peeled, chopped and roasted
  • 1/2 cup nutritional yeast
  • Unsweetened almond milk
  • 2 cups water
  • Salt and Pepper


  1. Heat the olive oil in a pot. Add onions and garlic.
  2. When the onion and garlic start to soften, add in the quinoa. Stir it occasionally.
  3. Toast the quinoa until it turns a light, golden, brown color. Toasting the quinoa will give it a nutty flavor.
  4. Add the broccoli, salt and pepper and water. Turn up the heat until the water starts to boil.
  5. Turn the heat down and cover with a lid. Set a timer for 10 minutes.
  6. When the ten minutes are up, take the pot off the heat.
  7. In a food processor, pour in the butternut squash, nutritional yeast and salt and pepper.
  8. Turn on the food processor while slowly adding the almond milk. Process it until it becomes smooth.
  9. Add the mixture to the pot of quinoa and broccoli. Mix it until it is fully incorporated.
  10. Dump the mixture into a baking dish. Top with a light dusting of nutritional yeast, salt and pepper. If you want to add cheese to the top, its pretty good that way.
  11. Bake for 40 minutes in a 400 degree fahrenheit oven.
  12. Enjoy!

Sweet Potato Noodle Lo Mein

This dish turned out really spicy, which was perfect for the rainy, cold weather. My noodles broke, sweet potatoes are too soft to make good noodles.



2 sweet potatoes, peeled and spiralized

1 crown broccoli, chopped

1 handful of bean sprouts

1 onion, chopped

2 cloves garlic, minced

1 small chunk of ginger, minced

1/4 cup soy sauce

1 tablespoon rice wine vinegar

2 tablespoons sambal olek


  1. Saute the onions, garlic and ginger in a pan.
  2. Toss in the broccoli and let it cook for a minute.
  3. Add the soy sauce, rice wine vinegar, and sambal olek. Let it cook for a few minutes.
  4. Put the sweet potato noodles in the pot, stir them around, then cover with a lid.
  5. Let it cook until the sweet potato noodles become soft. Turn off the heat, toss in the bean sprouts.
  6. Enjoy!