This vegan potato leek soup is dripping with delicious and simple comfort. Easy and quick to prepare. What’s not to love?

Where does potato leek soup come from?

There is some debate on the origin of this soup. I have seen claims of it originating in Wales. I’ve also seen it called a ‘French Classic.’ In France, they also eat a cold version, called vichyssoise which is said to have originated in America! Ireland and Scotland both have their versions of potato leek soup as well. Wherever it originates from, it is delicious!

Is potato leek soup vegan?

Due to the addition of cream or milk, potato leek soup is not traditionally vegan. Usually, the cream is added at the end, and you could easily swap it out for cashew cream or something similar. In our version, we use coconut milk as part of the cooking liquid, which gives the soup a creamy consistency. Don’t worry, it doesn’t taste like coconut!

A word on leeks:

Leeks are related to onions and have a sweet and mild onion flavor. They look like a giant green onion!

When shopping for leeks look for a firm white stalk and vibrant green top. Don’t pick leeks that are limp or soft.

How to wash leeks

You can wash leeks before you cut them. You just want to make sure that you wash well between the layers. You can also wash them after you cut them. Just put the cut leeks in a bowl full of water and swirl them around until they are clean. Then drain the water. I find this way to be more effective.

You can eat the whole leek, but in this recipe, we are going to use the white stalk up until the greens start to get more tough. Roughly the bottom half of the leek.

How to cut leeks

To prepare them, trim the bottom part of the bulb off and the tough part of the greens. (image 2) You can save the greens for stir fry or stock. Then cut the leeks in half lengthwise (image 3). Finally, slice the leeks in thin half-moon slices. (images 4 and 5) Now your leeks are ready for your soup!

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How to make potato leek soup

1. Prepare your ingredients: dice the onion, mince the garlic, slice the leek, and peel and cube the potatoes.
2. Saute the onion on medium-high heat until fragrant.
3. Add garlic and saute for another minute or two.
4. Add leeks and saute for another few minutes.
5. Add the potatoes, herbs, coconut milk, and water.
6. Cook until the potatoes are fork-tender.
7. Remove bay leaves.
8. Blend soup in batches in a blender and return to pan. Alternatively, you can use an immersion blender but your soup will not be as smooth. 
9. Add lemon juice and ½ teaspoon pepper. 
10. Add extra seasonings to taste.

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Top Tips

• Using a little bit of yellow onion in the soup gives it more flavor. You can easily omit the onion if you'd like and just follow the recipe as usual.

• You can use either a stand blender or an immersion blender to blend your soup. Both work, but I prefer the consistency with a stand blender.

• There is a blend of spices and herbs in this recipe, but traditionally it is just made with salt and pepper. Feel free to omit any of the spices that aren’t up your alley.

• I typically use water but you can use veggie stock to add more flavor to your soup.

FAQ

Can you freeze potato leek soup?

You can freeze it! To give it the best texture when reheating it, make sure that it is completely blended before putting it in the freezer. Add it to an airtight container and it should last up to three months.

How long is it good for?

It will last three months in the freezer and about 3-4 days in the fridge.

What to serve with it

I love to eat this soup with some crusty bread and a side salad. It would also be good with a hearty sandwich. Yum!

You can garnish the soup with vegan sour cream, and herbs. Some croutons would be delicious as well!

For other great soup, ideas check out this vegan chili or this tortilla soup!

Please leave a comment below and let me know how this recipe turned out for you!

This is for all my granola lovers out there! And everyone else. Because homemade granola is a whole different ball game than store-bought! Trust me on this one. 

Reasons to love granola other than its delicious factor: 

1. It lasts forever.
2. You can eat it with so many different things.
3. You can change the flavors every time you make it. 
4. You can easily take it on the go.
5. It is simple to make.
6. It is packed with nutrition.

I mentioned that this recipe for homemade granola is simple but I am going to give you a rundown so that it is foolproof! If you have any questions be sure to leave me a comment below!

INGREDIENTS

OATS:

Old fashioned rolled oats are the best for this recipe. I have never made granola with steel-cut or oat groats so I don’t know the tricks. But I have seen recipes that use steel-cut oats with similar ratios and cooking instructions. So I know it is possible. If you have used steel-cut before let me know about it in the comments below!

SHREDDED COCONUT:

You can leave this out if you are not a fan of coconut. But the way it works with the sugar to coat the other dry ingredients is magic. It toasts up along with the oats and nuts and marries them to the maple syrup. If granola was a symphony, shredded coconut would be its conductor!

NUTS AND SEEDS:

In this particular recipe, I used almonds, pecans, sunflower seeds, and buckwheat. But you can use whatever nuts and seeds you like. Seeds are cheaper than nuts if you want to save a little money. You can also leave the nuts and seeds out entirely and increase the amount of oats you use. 

SWEETENER:

This serves two roles. It serves as the sweetener (obviously) and also as the binder in your granola. I love the flavor of maple syrup and coconut sugar combined. You can use other liquid sweeteners such as agave or honey. You can also swap out the coconut sugar for regular or brown sugar. 

SPICES:

I kept things simple with cinnamon and salt. You can also add in nutmeg, cardamom, pumpkin spice, or whatever you like! I wouldn’t sub the salt though. It brings all the flavors together!

And not exactly a spice, but fresh orange zest in granola is one of the best things. Ever. 

VANILLA: 

Because is it even allowed to bake something without it? We don’t want to get struck by lightning here!

OIL/APPLESAUCE:

Ok. There was some major sleuthing with this one on my end! Before this recipe, I never made granola without oil. I figured it was vital! Guess what? It isn’t. 

So, for our friends who don’t consume oil, all the way to our friends who like to have it in their diet, this is for you! 

I made three separate batches of granola on the same day. One with all oil, one with half oil and half applesauce, and one with all applesauce. (Don’t worry, between my daughter and my husband it was gone in three days!)

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I thought that the batch with just oil would have a better crunch and texture than the other two. I thought the one with just applesauce would be less clumpy with a softer texture. But, my friends, the difference was minimal. if I had not made them on the same day I really wouldn’t have noticed! 

My biggest tip if you are using applesauce is to make sure you mix the applesauce really well with the maple syrup before adding it to the granola. It takes quite a bit more work to coat the oats with the applesauce mixture. 

All three batches created beautiful clumps! And according to my husband, the biggest difference he noticed was the flavor. He preferred the applesauce batch!

My oldest liked the applesauce batch best, my second liked the half and half batch best, and my youngest went back and forth between them all. My favorite was the all oil batch but it was neck and neck with the other two!

HOW TO MAKE

1. Preheat your oven to 300 degrees Fahrenheit.
2. Prepare a large rimmed baking sheet with a Silpat or parchment paper.
3. In a large mixing bowl, combine the oats, almonds, pecans, sunflower seeds, buckwheat, shredded coconut, coconut sugar, cinnamon, and salt. 
4. In a separate bowl, combine the oil (or applesauce), maple syrup, and vanilla.
5. Pour the wet ingredients over the dry ingredients and mix thoroughly. Make sure all the oats are coated.
6. Pour granola onto the baking sheet. Spread evenly and press the granola down into the sheet using a rubber spatula. 

BAKING INSTRUCTIONS

1. 300 degrees Fahrenheit is a great temperature for cooking granola because it is low enough that you don’t have to worry about burning any of it before it is done cooking. 
2. Place your baking sheet in the middle of your oven. 
3. Don’t disturb the granola until it is done. If you stir it you risk not having clumps!
4. If using all oil, bake for 40-50 minutes.
5. If using half oil and half applesauce, bake for 60-70 minutes.
6. If using all applesauce, bake for 70-90 minutes. 
7. Let cool completely before storing

SERVING SUGGESTIONS

• Serve it as a cereal with your favorite milk. 
• Top your yogurt with granola and berries.
• Use as a topping on smoothie bowls.
• Eat it plain as a snack.

HOW TO STORE

Let your granola completely cool down before putting it into an airtight container. Any extra water will evaporate as the temperature in the granola changes from hot to room temperature. Store in a cool dry place for several months! 

FREQUENTLY ASKED QUESTIONS:

HOW DO I KNOW WHEN MY GRANOLA IS DONE BAKING?

My favorite tip for knowing when your granola is done is when your house starts to smell like cookies!

The nice thing about granola is, you can always put it back in the oven. Even after it is done cooling! So if you pull it out and let it cool and realize you want it more done, put it back in the oven!

HOW TO MAKE GRANOLA CRUNCHY WITH CLUSTERS

Don’t stir your granola while it is baking or cooling. This will prevent it from forming clusters. Once it is done cooling, break off a small piece to make sure it is cooked how you like it. If it is, you can break it up into clusters. If it isn’t, put it back in the oven for a few minutes and let it cool down again before breaking it up. 

Why is my granola not crunchy?

This can happen if your mixture is too wet before baking. But more than likely baking your granola for a longer amount of time will solve this problem. 

Is homemade granola cheaper?

Homemade granola can be cheaper than store-bought depending on what ingredients you use and how often you make it. Nuts aren’t exactly cheap. However, if you buy them and make granola often, then in the long run it will turn out cheaper. 

Also, if you decide to make granola without a lot of nuts you can save money that way. Seeds tend to be less expensive than nuts. So if you want to save money sunflower seeds and pumpkin seeds are great options that are packed with nutrition. Many people make granola with only oats. If you choose to go this route you will need to keep your liquid to dry ingredient ratio about the same. 

Does it need to be refrigerated?

Granola does not need to be refrigerated. In fact, it can be worse to keep it in the fridge instead of the counter. This is because the moisture in the fridge can make your granola soften. 

How long does it last?

Keep your oatmeal in an airtight container and I have heard it can last anywhere from 1 to 6 months! Granola has never lasted that long in my house. About 4 days is the longest I think it has taken us to get through a double batch of granola! The amount of time it will last can vary slightly depending on the ingredients you use. A good rule of thumb is to base the expiration date on the ingredient with the shortest shelf life! Some common ingredients that can shorten the shelf life of granola are fruit, nuts, and chocolate. The humidity and temperature in your home can also affect how long it lasts. If I am going to keep granola for a long time I generally put it in the freezer. This leads to the next frequently asked question...

Can you freeze it?

Drumroll please……...yes you can! 

It is best practice to spread it out on a tray and freeze it for a couple of hours before putting it in a bag. If you don’t have the time or space for this, make sure the granola has cooled down completely before putting it in a Ziploc bag. Get as much air out as possible. Then find a place in the freezer where it won’t get smooshed! It should last in the freezer for up to 9 months. 

Is it gluten-free?

The answer to this question is often confusing. Here’s why: There is a protein in oats called avenin, which is similar to gluten. For the majority of people who are sensitive to gluten, including celiac patients, avenin doesn’t appear to be problematic. Also of note: the high fiber content in oats did cause some discomfort in several celiac patients who were not used to having fiber in their diet. 

Another thing to consider is that many oats are processed in facilities that also work with wheat and there can be cross-contamination. Oats that are labeled ‘gluten-free’ are oats that are not cross-contaminated with wheat. If you are sensitive or allergic to gluten, make sure to look for the ‘gluten-free’ label when shopping for oats. 

For more information on this topic check out this article and this study. 

Do you have to make granola with oil?

No you don’t! You can use applesauce as demonstrated in the article. I hear you can also just use liquid sweetener and leave out the oil and applesauce. But I haven’t tried it yet!

Please let me know how this recipe turns out in the comments! I love hearing from you!

Check out these other delicious breakfast ideas!

Light, fluffy, and easy to make! Your maple syrup is calling their name. 

I tried dozens of recipes before landing on this one, and my kids love them. I wanted something vegan and oil-free but still delicious. 

We go through a ton of pancakes so I usually double or triple the recipe. If we don’t end up eating them all I stick them in the fridge or freezer. Then when we are ready to eat them a little time in the toaster warms them up perfectly! 

Because we usually make quite a few, I like to use my griddle. But a nonstick pan will work also! 

INGREDIENTS

Flour: I like to use a mix of whole wheat and white flour. I typically measure a cup of whole wheat flour and ½ to ¾ white flour. For non-yeasted recipes, I love using soft white wheat which is perfect for these. But feel free to use whatever you have on hand. The ratio of flour to liquid is one of the most variable things in pancake recipes. Different flours soak up different amounts of liquids. My best tip is to add all the ingredients according to the recipe. Let your batter sit for a minute before judging the consistency. If the batter seems too thick add a little more liquid and if it seems too thin, add more flour. You got this! 

Sweetener: Sucanat is my go-to for pancakes but you can use whatever sweetener you prefer! 

Baking powder: Make sure your baking powder not expired for the best results!

Milk: you can use whatever plant-based milk you like or have on hand. I love using soy milk but I know it’s not everyone’s jam. 

Salt: salt is where it is at! I don’t think omitting it would be a good idea but if anyone tries it let me know!

Apple Cider Vinegar: I used this because most people have it. Any vinegar will do. My personal favorite is coconut vinegar. I love the flavor it gives to baked goods.

Vanilla: If you are out of vanilla your pancakes won’t suffer. But dang it is good! 

Extras: I always add cinnamon to my batter! And if I have oranges laying around the zest finds its way in the batter as well. If you want to add chocolate chips or blueberries, the best way is to add them on top of the pancakes after you pour them onto the griddle, before you flip them. You can add chocolate chips or blueberries right into the batter

METHOD

1. Mix dry ingredients together. 
2. Add in wet ingredients.  
3. Stir until just combined. If you over-mix you can end up with dense pancakes.
4. Let the batter rest for at least 10 minutes. This step is important because it hydrates the flour and helps the leavening distribute evenly throughout the batter. To read more about resting your batter check out this article. 
5. Heat your non-stick griddle on medium heat. Don’t worry about greasing the pan. I never do and have never had a problem. 
6. Pour pancakes on your griddle. A ⅓ measuring cup is a perfect tool for this. Let them cook until bubbles form. Flip and cook for another minute and you are done!

What are your favorite pancake toppings? Let me know in the comments below!

My husband hates spaghetti.

Honestly, I don’t know what is wrong with him.

My kids though? It is in their top 3. So whenever he has to work late, we make spaghetti.

Usually, I just cook some noodles and warm up some red sauce. Because time and kids.

But sometimes I want something more. More bite. More texture. More flavor.

On those nights, I make lentil bolognese. And boy they are happy nights!

Lentil bolognese has an almost meaty texture because of the lentils, walnuts, and sun-dried tomatoes. You don’t want to skip out on any of these ingredients.

I like to use black lentils because I love their taste and how well they hold their texture. But I have made this recipe with french green, brown, and red lentils and it tasted great with each type. Use whatever you have on hand!

The best part of the sauce is the sun-dried tomatoes. You can buy them in oil or without oil. Either works great. I like to add them to the sauce when there are about 10 minutes left in the cooking time. If you don’t have any sun-dried tomatoes, don’t let that stop you from making this recipe! It will still turn out great.

Classic bolognese has celery, carrots, and onions in it. I don’t put celery in mine but if that is your jam you can easily add it. And the carrots? I usually grate them because it is faster and my kids like it better. You can also dice them without changing the flavor.

Now is the time for a very important question. Do you put your pasta into your sauce or do you put the sauce on top of your pasta? I like to add my sauce to my pasta. I know most people tell you to do it the other way. But I guess I’m just weird.

Now, go make some delicious sauce! Top it with vegan parmesan and olives and enjoy your night!

It is soup season and I could not be happier about it. What is more comforting than cozying up to a warm bowl of soup? I am so excited to start sharing soup recipes with all of you! First up is a vegan tortilla soup recipe. This recipe is a go-to because it is easy and loved by all of my family members. Plus I almost always have all of the ingredients on hand. 

If you are looking for more family friendly recipes with beans check out these Vegan Slow Cooker Pinto Beans or this 3 Bean Veggie Chili!

The other soup we often make, with similar ingredients, is taco soup. Don’t worry, I will be sharing the recipe for that one soon as well. I mention it here because they are so similar that people often don’t realize they are different! Taco soup is thick and hearty, similar to chili. It is made with seasoning closer to taco seasoning. Tortilla soup is more brothy and tends to be a little spicier. I like to add the same toppings to both though! 

One of my favorite things about this soup is that it is so filling. When I eat it I feel satisfied until my next meal. And usually, my next meal is another bowl of the soup!

This recipe makes about 4 servings. But I like to make a big batch because it is easy to make and stores so well as leftovers. You can keep it in the fridge or in the freezer. 

How to Make:

Making this soup couldn’t be easier. The hardest part is chopping up the vegetables. You can throw the onions, bell pepper, garlic, and jalapenos in the pot to saute at the same time. Once the onions are translucent and everything is fragrant, throw everything else in but the citrus! Now just let it simmer for 10 to 15 minutes. Right before serving squeeze in your lemon or lime juice to round out the flavors and you are done. 

My favorite way to eat this soup is to top it with avocado and chips. You can go the more traditional route and use tortilla strips but I’m usually too lazy and I always have tortilla chips around. Sometimes I also like to put a little dairy-free yogurt on top as a sub for sour cream. And if you are feeling really fancy you can add some fresh cilantro as a garnish. 

Tips:

• Don’t put the lemon or lime juice in until the very end. If you cook it with the soup it will likely turn bitter and lose the brightness you are trying to add. 

• You can freeze whole jalapenos and just grate them into your soup when you are ready to use them. That way you don’t always have to worry about having fresh ones on hand. 

• To store, let the soup come to room temperature, but don’t let it sit out for more than an hour or two. We don’t want to have to worry about bacteria! No need to worry if it is still a little warm when you are ready to put it in the fridge. Especially if you divide it up.  

• I usually divide my soup into smaller separate containers. This helps it to cool down faster and is easier to pull out when you are ready to eat it. You can keep it in the fridge for 4-6 days or in the freezer for up to six months.

If you like this recipe make sure to share it with a friend!

There are so many different recipes online for how to cook white rice in the instant pot. 

I can’t say that I tried them all. But I think I did my due diligence. 

If you are dying to hear about my experience read on. If you just want to know a fail-proof way to cook white rice in the instant pot, feel free to jump to the recipe card. 

My first electric pressure cooker was made by Cuisinart. I loved that thing. And yes, it cooked white rice beautifully. 

It came with amazing instructions on how to cook pretty much everything in it. 

When I got my Instant Pot I was disappointed at the lack of instructions that came with it. There was a sheet with pictures of perfectly cooked food with cooking times listed under each photo. I hung it on my fridge, planning on referencing it often. I put it away a long time ago because I ended up looking everything up online anyway. 

One of the differences between the Cuisinart and the Instant Pot is that the Instant Pot has a rice button. So fancy. Upon further investigation, that button only works with white rice. Also, it is a long process. I tried it with the one to one ratio multiple times and I didn’t get consistent results. I know...some people swear by it. 

Another thing that people swear by? The one to one ratio of rice to water. I don’t know how many times I tried this method. Apparently it is NOT fool-proof, and I am a fool. Who knew?

I tested out different cooking times per different recommendations. No luck. 

Eventually, I gave up and decided that adding a little bit of extra water wasn’t going to break the bank. I mean really. I can sacrifice a half cup of water knowing that my rice is going to cook beautifully. I’m not trying to impress anyone with my water frugality anyway. 

I also decided to try using the same cooking method that I used with my Cuisinart before. Perfect results every time. EVERY TIME! So I have to credit this recipe to Cuisinart. 

A huge plus….this method is faster than the others. I should have said that from the beginning. Because really, it’s the biggest selling point. 

How to cook white rice in the Instant Pot

I don't bother adding any oil or salt. Feel free to if that is your jam. It is a little sticky without the oil but I tend to like it that way.

The method is easy. Rinse your rice. Pour rice in the Instant Pot. Add one and a half times water. Turn knob to seal position. Set to high pressure for 3 minutes. Let the pressure naturally release for 8 to 10 minutes. Enjoy!

I am at an elevation of about 900. If you are at a higher elevation and 3 minutes isn't enough, set the pressure to cook for 4 minutes.

I use this method for all types of white rice. Short, regular, and basmati. It works the same.

Have leftover white rice? Try my vegan caramel rice pudding recipe. It's my husband's favorite!

What else would you like me to try in the Instant Pot? Share your requests below, or let me know what your favorite thing to make with the instant pot is. 

It took me a whole year! I can’t tell you how many variations I tried. I actually made a completely different recipe and post for vegan ranch dressing and then decided I didn't like it enough to publish it.

This recipe is so simple that I am embarrassed it took me a year to figure it out. I tried so many different ways to make a vegan ranch dressing that I like. And let me tell you, I finally nailed it!

I usually make this recipe with my mix of dried herbs. You can find the recipe for that here. But if you have fresh herbs on hand, use them! It is delicious either way.

If you want to use fresh herbs, combine all of the ingredients in the recipe except for the dry herbs. Then add one teaspoon each of garlic powder and onion powder. From there add whatever fresh herbs you have on hand to taste. Salt if needed.

I love ranch on my salad. But I especially love dipping stuff in it. My favorite thing to dip in ranch? Garlic bread. I also really love dipping buffalo cauliflower wings in this dressing. Don’t worry. That recipe is coming soon. I almost have it perfected.

You can add sweetener to the dressing if that is your jam! Use a neutral-tasting liquid sweetener like agave instead of maple so you don’t change the flavor. Starting with around a teaspoon, mix in a little at a time until you reach your desired sweetness.

I love Forager’s plain cashew coconut yogurt. I am not sponsored, but it is the best yogurt for this recipe! It is mild and has a perfect consistency. But if you can only find straight coconut yogurt, no worries. I would add a little sweetener to tone down the coconut flavor. And add the pickle juice a little at a time. The full tablespoon might be too tart.

For the pickle juice, I like to use a good fermented brand such as Bubbies. Might as well get in some extra probiotics where you can. If you don’t have fermented pickles but still want the probiotics, you can evenly swap out the pickle juice for sauerkraut juice. If you don’t have fermented veggies, don’t let that stop you! Regular dill pickle juice is great. It is the flavor that is important.

After that everything is straightforward. Add all the ingredients to a bowl, and whisk together. Only add water or milk if it is too thick. I find it usually doesn't need any.

Do you like dipping garlic bread in ranch? Or is that just me? Let me know in the comments what your favorite use for ranch dressing is.

Who doesn’t love a good burger?

Give it all the right toppings and pair it with some homemade fries and you are in heaven! 

It’s the perfect comfort food and the perfect party food! 

And because I think that a good black bean burger should be a staple recipe in your back pocket, I created this recipe and tweaked it to perfection! 

The main tool you need to prepare your bean patties is a food processor. If you don’t have a food processor you can of course mash everything together with a fork.

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There are two things that you do to achieve a good texture in your burgers:

1. Leave half of the beans and half of the corn out of the food processor and stir them whole into the mixture after you process the main mixture. 
2. Partly bake the beans in a single layer in the oven to dry them out a bit. I learned this trick from Kenji Lopez-Alt. Who doesn’t love his level of genius when it comes to food?

While your beans are partially cooking saute your onion, peppers, and garlic until fragrant. Add the tomato paste and coconut aminos and saute for a bit longer. 

Now you get to add everything to the food processor, except for half the beans and corn. 

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Process the mixture until well combined but not mushy. Transfer it to a bowl, and mix in the remaining beans and corn. 

Now all you have to do is form the patties and bake!

The mixture seems wet, but I promise the end result turns out perfect. To form the patties, simply scoop ½ cup mixture out, dump it out on a cookie sheet, and flatten into a patty with your other hand. It is a quick process. 

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At this point, you can bake the patties or freeze them. If you freeze the patties then you will be able to put them on the grill. You can also freeze the burgers after you bake them and reheat as necessary. I like to make a big batch to freeze so I always have some on hand to eat. 

You can change the level of spiciness by increasing or decreasing the amount of jalapenos and chipotle powder to your liking.

I used oat flour in my patties, but you could also use whole wheat flour or panko bread crumbs. They would turn out equally delicious!

I like all the toppings on my burger but if I could only choose one, it would be avocado. Yum! What do you like to put on top of your burgers? Let me know in the comments! And let me know if you try this recipe. 

If you are looking for some delicious sides to eat with your burgers, check out this recipe, and this recipe. Enjoy!

Barbecue beans are the beans that made me fall in love with beans. Ya feel me? Before I became plant-based there weren’t many meals that I ate with beans in them. Now I eat them all the dang time! I love all the ways to eat beans, but barbecue beans are definitely at the top of my list. 

I had my own recipe for barbecue beans before going plant-based that I loved. So it wasn’t too complicated to alter it a little bit to make it vegan. I was worried at first that I wouldn’t like them as much, but they are delicious! You will love them. 

The beans take a while to bake, but other than that the most difficult thing about this recipe is chopping up and sauteing the onions. Other than that you just need to throw the sauce ingredients into a blender. Then add the onions, cooked beans, and sauce to a pan, cover, and bake! 

Blending the sauce is necessary because there are dates in the sauce. But if you don’t have a powerful blender you can soak the dates until they are soft or use a date paste. If you can’t use dates you can sub in a different sweetener at 1 tablespoon per date. The taste will be altered but will still be delicious!

My favorite way to eat these beans is with potatoes: baked russets, sweet potatoes, potato salad, hash browns, you name it. They are also a perfect addition to your next barbecue. 

What recipe helped you to fall in love with beans? Let me know in the comments!

P.s. If you are looking for other great barbecue side dishes, check out this pasta salad!

Looking for a great side dish for a barbecue? Try this Italian Pasta Salad. It has all the classic flavors. It keeps well. And it is delicious!

I never thought to attempt it until I stumbled across this feta recipe. It is made out of tofu, which usually I can’t stand, but when I made this I ended up eating most of it straight out of the bowl. I barely had enough left over to put in the salad! 

It took me a minute to get the dressing just right but once I did even my kids were asking for more. Other than the dressing and the feta, the rest of the recipe comes together with barely any effort. Chop some veggies and toss them with some pasta and you are good to go!

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You can make this salad the night before because it stores extremely well. It would also be a great dish to make for meal prep for the week! yum.

I ended up making the feta for the salad the night before and it was perfectly tasty the next day when I added it to the salad. 

My best tips for keeping this salad at the top level are:

• Make the feta the night before to save time when you are ready to make the salad.
• Use cherry or grape tomatoes cut in half or quarters. I know it is easier to chop up a big tomato but the little ones have a little less juice and hold their shape better. 
• Slice the onions into quarter strips. Diced onions get lost, and the texture, when eaten with the salad, isn’t as good.
• Dress your noodles right after you drain them to avoid clumping.
• Refrigerate for at least 30 minutes before serving. 

What are your favorite barbecue side dishes? Let me know in the comments below!

I love breakfast toast! It is my go-to when I want something savory in the morning. It is fast and easy and extremely versatile. Here I am going to show you my three favorite topping combinations.

I am using a country loaf of homemade bread here, but don’t feel like you have to get fancy. Any kind of toast will do. And if bread isn’t your jam you could also use hashbrowns or sweet potato toast with the same toppings. Both are delicious!

I love all of these combinations but my very favorite is this avocado toast. I know that avocado toast isn’t revolutionary, and your dog could probably make it in her sleep, but if you haven’t had it with these toppings you need to try it!

Avocado Toast

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Just make your toast, smash avocado on top and add some salt and pepper. You still with me here? I like to throw on some hemp seeds to add a little extra protein. Now comes the good part. Well, technically you could stop here and it would be delicious. But this is going to take it over the top. Add some jarred hot cherry peppers (I like Jeff’s Naturals brand.) Now drizzle some balsamic glaze over the whole thing. That’s it! I could eat this every morning and be happy for the rest of my life.

Mushroom Toast

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But sometimes I need variety. Queue the next two recipes. For the mushroom toast, you are going to start by spreading some hummus onto your toast. Then you are going to saute some sliced mushrooms with garlic powder and a small squirt of dijon mustard. It is going to make your kitchen smell amazing! Add the mushrooms to your toast and top with some microgreens for a fresh crunch.

Pesto Toast

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For the last piece, you are going to start by spreading some dairy-free pesto on your toast. Then you are going to mash some white beans with some diced sun-dried tomatoes. Then top with some fresh sliced tomatoes (garden tomatoes are the BEST for this). Sprinkle some salt and pepper on top and enjoy!

These are just a few ideas to get you started on your breakfast toast journey. Let me know in the comments which one sounds good or if there are any other toppings that you love to put on your toast in the mornings!

Looking for something different to try for breakfast? If you love oatmeal but sometimes want something a little different, then you need to try quinoa porridge. You can dress it up in the same way, but the flavor and texture are different enough to give you a feeling of variety. It is delicious!

I love quinoa porridge because it has such a unique texture and a nutty flavor. When you combine it with a little sweetener and some plant-based milk, it is transformed into delicious warm-your-soul comfort food.

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Oatmeal is amazing! And I hope you love it, but if you don’t, try using a different grain (or in this case seed) for your breakfast. Eventually, I am going to try them all, but quinoa was the first on my list because I always have it around!

The biggest trick I learned with quinoa is that you can’t skip rinsing it! If you rinse the quinoa well it changes the flavor completely. Do you ever feel like quinoa has a strong bitter flavor? Rinsing helps take care of that. I promise.

I like to cook the quinoa in the instant pot because it is so easy. But feel free to cook it on the stovetop if that is your jam. There is a great tutorial here. Top it with any toppings that you like. Here I used fresh blueberries and walnuts and I always pour extra milk on top (I forgot to pour the milk before I took the pictures.)

What type of toppings do you like to put on your porridge? Let me know in the comments!

It’s sweet. It’s rich. It’s caramel-ly. But most importantly, it’s delicious.

I was sitting on my couch the other night and started to crave rice pudding. I found it odd because the last time I’d eaten rice pudding was about 20 years ago. But I could not get the thought of it out of my head. Of course I had to figure out a way to make some!

Most recipes call for milk or cream and an egg. Replacing the milk with plant-milk is easy. And instead of an egg, I used cornstarch. It works like a dream. I am sure that you could also use arrowroot powder but I haven’t tried it. If you do let me know how it goes!

I used a mixture of dates and coconut sugar for the sweetener. Together they create an amazing caramel flavor. It is on the sweet side so feel free to cut down on the amounts if needed.

Because of the dates, you need to blend the sauce ingredient well. Pour the sauce into the pan with the rice and cook it on medium-high heat for about 15 to twenty minutes.

Stir the cornstarch into the remaining half cup of milk. Then pour the mixture into the pudding and cook for another minute or two to thicken.

I have made this on the stovetop with leftover rice. But if you don’t have leftover rice, you can cook some up in the instant pot and finish the pudding on the saute setting once the rice is cooked. I am sure there is another way to do it in the instant pot, but I haven’t played around with it yet. When I do I will for sure let you know.

How do you like to eat your rice pudding? My husband likes raisins in his. I love to add a little extra milk or cashew cream. Yum!

What desserts are iconic from your childhood? Let me know in the comments below!

This creamy cowboy caviar is a delicious twist on a classic recipe. The creaminess comes from a tahini dressing that is a breeze to make. It is a great appetizer to share with a crowd or turn into a weeknight dinner!

WHY YOU'LL LOVE THIS RECIPE

This is a delicious and easy appetizer to serve at a party! And you can make it ahead so you don't have to stress right before your event.

The best thing about this recipe is how versatile it is. Not only is it a delicious dip, but it can also be mixed in with rice or quinoa, served over salad, or mixed in with macaroni noodles. And since it keeps well in the fridge, you can try it more than one way!

INGREDIENTS

The dressing is based on my tahini chipotle ranch. It is one of my favorite dressings for a taco salad!

Tahini is used as the base in the dressing but you could also use cashew butter and it would still be delicious.

I love the taste of the nutritional yeast in this recipe. But if it's not your thing or you don’t have any on hand you can leave it out and your dip will still be delicious!

I use a medium spicy salsa from Costco that we like. You can use whatever your favorite salsa is! Try to use one that isn't too chunky.

There is dry ranch seasoning in the dressing. If you would like to make your own that is dairy-free, check out my vegan ranch seasoning recipe!

HOW TO MAKE CREAMY COWBOY CAVIAR

It is so easy to put this dip together. Cut up your veggies, whip up your dressing and mix everything together!

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Add in the avocado after everything else is mixed together and gently stir it in.

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Transfer to a clean bowl if you are serving guests.

Garnish with cilantro and enjoy!

TIPS

If you like things a little spicy, our favorite way to eat this is with chipotle tabasco drizzled on top. It’s the best!

This dip stores well so you can easily make it in advance!

If you opt to use frozen corn, put it in a bowl with warm water while you prepare everything else. Then just drain it and mix it right in!

I don’t like the avocado to get mushy so I stir it in gently after everything else. This way it stays nice and chunky!

FAQ

I originally created this chipotle ranch for taco bowls. It is delicious on taco bowls. It is so delicious that I also use it in this bean dip and as a salad dressing. Guys! It is so good! 

It’s also super easy if you have a ranch mix already prepared. Which if you don’t, check out this recipe. It is quick and worth having around. The only other spice I add is the chipotle powder. 

Tahini, syrup, lemon or lime juice. Did I say easy? Thin with water to desired consistency and you are good to go! Yum. 

I usually make a big batch of this recipe for my husband’s salads throughout the week. It thickens in the fridge so when you are ready to eat it you’ll want to thin it out with just a touch more water before serving.

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I love to use this recipe as a base for this bean dip. So yummy!

Sometimes, I want cake. 

Sometimes, I want just a little cake.

Sometimes, I want cake fast. 

Sometimes, when I use the word ‘sometimes,’ I am lying. But we don’t need to worry about that right now. Because we have a delicious oil-free mug cake that needs to be made. Like right now.  

I usually mix everything together in a bowl. I don’t get as good results when I mix it in the mug. Then I transfer the mixture to a mug before I cook it. Or honestly, I cook it straight in the bowl. But if I am serving it to guests I will use a mug. It’s just easier to eat it with a handle. Plus there is the fun factor!

The secret to making this cake without eggs or oil is to use applesauce. It works like a charm. 

I make my cakes with sprouted spelt flour, but you could use a gluten-free blend if that is your thing. Let me know how it goes if you do!

I usually top this with some homemade coconut whipped cream and raspberries. And now I am drooling. brb.

Let me know how this turns out for you in the comments below!

Comin back at ya with another classic smoothie recipe. Because I know the only thing you need in your life is this Strawberry and Kale Smoothie. Have you jumped on the smoothie train yet? You should. 

I started drinking smoothies for a challenge in one of my nutrition classes in college. Actually, it covered two separate challenges in two different classes. Tricky eh?

In one of my classes, I was supposed to pick out a ‘diet’ book from the grocery store, read it, and analyze it. I needed to analyze the science as well as one of the recipes. 

My other class assignment was to eat a certain amount of vegetables and less meat every day for a few weeks and report on my experience. 

In the diet book that I found there was a recipe for a smoothie that was packed with greens. The book's instructions were to drink one every morning. Also, it had a good amount of the veggies that I needed per day for my other assignment. Win-win! 

We didn’t have a super nice blender at the time so the smoothie was a little chunkier than I like. And the smoothie wasn’t my favorite. It wasn’t bad though so I stuck with it. I would make the smoothie every morning before my husband and I drove to school. 

It took a few days to get used to drinking a cup packed full of greens but after a few days, I started to feel so dang good! After the assignment was over, I stopped drinking the smoothie every morning but soon realized that I missed it and missed how I felt on the days that I had one. 

So I kept drinking smoothies. My husband was drinking them too. We ended up buying a refurbished Vitamix so that we could have smooth smoothies and it was life-changing! 

Fast forward seven years and smoothies are still a staple in our diet. I branched out from the green smoothie that I started with. And now we love to experiment with different flavors. So I am just going to keep throwing smoothie recipes your way! 

If you haven’t been putting greens in your smoothie this Strawberry and Kale Smoothie is a good place to start. My number one tip for putting greens in smoothies is to blend the liquid and the greens (fresh or frozen) until smooth, before adding the other ingredients.  Friends, this is important. Unless you like chewing your greens, which sometimes I honestly don’t mind. But if you want the smoothest of smoothies, blending your greens first helps so much!

You can make this with kale, or any other leafy green. Spinach is a good green to start with if you are just starting out with green smoothies. It has a less mild flavor. I usually buy a big bag of frozen greens from BJ’s. They have an organic kale and spinach mix that I like and blends well.

If you are not into the greens, try my strawberry banana smoothie recipe.

These CHICKPEA LETTUCE WRAPS are a dream come true for me. Lettuce wraps are one of my favorite things to order out. Their flavor is amazing. Plus you have the warmth from the filling, the crunch from the lettuce and the juice that almost always runs down to your elbow as you try to eat it. I HAD to try to create a meatless version. I mean. How could I not?

I like to make my filling pretty SPICY. So if you are not into that sort of thing you can easily tone it down by adding less sriracha. We have these with either romaine lettuce or butter lettuce because they hold the filling so well. My favorite though is to use romaine. It has a crispy, refreshing crunch that cuts into the heat from the filling. A beautiful pairing. You could sub in iceberg lettuce as well.

The ingredients aren’t too complicated. I use chickpeas and walnuts for the meat part of the filling. You can use canned or home-cooked chickpeas.

The walnuts are also straight forward. However, I think they taste better after they have been soaked and dehydrated. This process takes all the bitterness out of the walnut. I buy my walnuts in bulk and soak them overnight-night and then dehydrate them. This way they are ready to go whenever I want to use some.  It seems like a lot of work but it’s mostly hands-off. This step is 100% not necessary but trust me when I say it is worth it. 

If walnuts aren’t your thing, or you don’t have them on hand you can easily leave them out. The texture won’t be the same but it will still be delicious!

I also like to add water chestnuts, green onions, regular onion,  and shredded carrots. I make it without the carrots sometimes and it is still delicious. I like the carrots though because they add flavor and a little more moisture. The hardest part about cutting out meat for me is making up for the loss of moisture in recipes. Beans tend to be on the dry side. So I try to help them out where I can. 

To make the chickpea lettuce wraps start by mixing your sauce ingredients together. Set the sauce aside while you prepare the other ingredients. 

In a food processor, pulse your onion and garlic into a coarse chop. Dump the mixture into a heated pan and saute on medium heat until fragrant and translucent. You can also chop them with a knife but you are going to use the food processor anyway for the filling. Might as well keep things simple right?

While the onion and garlic are sauteing, shred your carrot in the food processor and add to the pan.

Next, pulse the nuts in the food processor until you reach a coarse, ground meat-like consistency. You can pulse the chickpeas like I did here but it is easy to turn them into mush. You can also keep the chickpeas whole in the final recipe. Or try mashing them roughly with a fork for a more meat like consistency.

Once your onion, garlic, and carrot mixture is ready, stir two-thirds of your sauce into the pan and warm through.

Then dump in your chickpeas and walnuts. Pulse the water chestnuts in the food processor one or two times, or chop roughly with a knife. You want the pieces to be pretty big or you will lose their crunchiness in the filling. Add the water chestnuts to your filling and you are good to go!

My food processor feels so loved whenever I make this recipe!

Heat your remaining sauce through and serve on the side, along with some chopped green onions, and sesame seeds.

I like to serve these chickpea lettuce wraps with some rice and call it a day! A good day at that. 

Ranch. Is. The. Answer

Well, in our house ranch and ketchup are both the answer. But lately, I have been wanting all things ranch. Cue the Dry Ranch Mix. I like to make my own so I can control the ingredients. Most premade mixes you can buy have either milk or sugar added to them. They also cost a bit more. But since I know I am going to use it several times I take just a few minutes and whip together enough to last me at least a month. 

I played with different variations and amounts of herbs and spices for quite a while before I landed on this mix that I am in LOVE with. And I am going to tell you a little secret. If you are short on time and don’t have the Dry Ranch Mix already prepared, use equal amounts of onion and garlic powder and two parts parsley. Salt and pepper to taste and you are good to go.

But if you want something more complex and have the time, this mix is where it is at! Make a big batch and it will be ready for the next time you need it.

This recipe is versatile. As long as you have onion and garlic powder as the base you can play with whatever dried or fresh herbs you are in the mood for.

You can use this mix for so many things! I use it to make a dairy-free vegan ranch dressing, a tahini chipotle ranch (my favorite), and roasted veggies. What do you use ranch mix for? Give me all your ideas in the comments below!

Have you ever heard of a Godwink?

It is a moment in your life that gives you a feeling of reassurance from above. 

Last year, when I was visiting California for my brother-in-law’s wedding, I received a Godwink. I was pregnant and eating meat made me very ill. This was the catalyst for my current diet choices. 

My husband, have I mentioned lately how amazing he is?, was on a mission to find me some food that I could not only eat but would love. He drove me to a vegan restaurant that had great reviews and, after deliberating for much too long, I ordered a Mediterranean salad. 

That salad. I could write odes to that salad. It was one of the best meals I have ever eaten. 

In navigating a new lifestyle, without meat or dairy, discouragement was paramount. But at this moment, I received a Godwink. Like God was telling me that I was going to be okay and would enjoy my new diet. 

I know. Enough about the salad already. But you guys! This (pivotal) moment was when I realized that though I might miss so many things about being a carnivore, veganism was going to also be enjoyable. This moment gave me empowerment. And when you are attempting a big and difficult change in your life, empowerment is pivotal. 

This recipe is in memory of that salad. 

The dressing is a lemon za’atar dressing. Za’atar is a spice blend that I was not familiar with until last year. It is very common in the middle east and is delicious. I ordered this blend off amazon and I love it! It is made with thyme instead of the traditional hyssop though. Next time I will try a more authentic blend and let you know what I think.

My husband doesn’t like lemon as much as I do so when I am making it for the both of us I use less lemon and add some red wine vinegar for the acid. If it is just me though, lemon all the way! 

The other components of the salad are simple enough: Lettuce, grain, avocado, fresh tomato, cucumber, sprouts, pumpkin seeds, kalamata olives, and falafel. The kalamata olives are non-negotiable. They taste amazing with the za’atar and their texture is perfect. I have been making this falafel recipe in my oven and absolutely loving it! Any type of grain can be used. I like the salad best with red quinoa but on the day I took the pictures I had brown rice on hand. Either works well. 

I hope you enjoy this Mediterranean salad as much as I do!

Are there any foods that you have eaten that you consider a godwink? Or that have changed your life in one way or another? Let me know in the comments below!

Roasted veggies are delicious. Ranch is delicious. 

Roasted veggies + Ranch = Delicious. 

It just makes good sense. 

I love roasted veggies. They are easy to make in small batches or big batches. You can vary what vegetables you use. You can swap out what spices you use. Really what is not to love?

After I figured out my favorite mix for ranch seasoning I naturally had to try it on roasted veggies. Because I had to try it on everything! 

It did not disappoint. 

I only recently started experimenting with roasting veggies without oil. It’s totally doable and tastes great. The trick, in my opinion, is a silicone mat. Trust me on this one. Parchment paper works but a silicone mat is magic. The texture on the outside of the vegetables turns out better. Why is that? I don’t know. If you know, please share. 

But don’t let the lack of a silicone mat stop you from making these delicious ranch roasted vegetables!

If you aren’t ready to give up the oil yet, try using a sprayer with good quality oil. It’s a great way to use less, with fabulous results.

This Strawberry Banana Smoothie with Almond Milk is very nostalgic for me. When I was younger I thought my mom was a little crazy. She LOVED to get milkshakes. I’m pretty sure it was her favorite thing. This, of course, didn’t make her crazy. What I thought was a little strange was that she always got strawberry banana shakes. I remember wondering when I was a kid if she had ever tasted an oreo shake. I mean, who gets strawberry banana when there is oreo?

Fast forward a few years and given the choice, I would still pick oreo. But I have found a place in my heart for her flavor combination of choice.

This is the point where my son would interject and ask me why I am talking about milkshakes on a post about smoothies. He is adorably technical. But if you are wondering the same thing it’s because I don’t think they are that different.

They are both thick cold and delicious drinks. The biggest difference is that you can make one much healthier and more nourishing.

If you love strawberry smoothies, this strawberry peach smoothie is also delicious! We also love this mint chocolate chip smoothie!

This recipe for the strawberry banana smoothie with almond milk is dairy-free. However, the combination of almond milk and frozen bananas gives it such a good flavor that you won’t miss the dairy too much. Also, it’s not as heavy and has less sugar than a milkshake. And, depending on what almond milk you use, the only sugar in the smoothie is from fruit. It’s just a good situation all around.

If you are just venturing into the smoothie world, this Strawberry Banana Smoothie with Almond Milk is a great place to begin. It is simple, kid-friendly, and delicious. Also, drinking it makes you think of your mom. No? Just me?

Once you get the hang of this smoothie (as if it’s something you need to get the hang of…) you can take it in several different directions. It is delicious if you want to add some greens to it. If you want more of a milkshake consistency you can add more frozen banana. If you want less sugar you can decrease the number of dates or take them out entirely. You really can’t go wrong.

The only thing that I would advise against is leaving out the vanilla. You can still enjoy this smoothie sans vanilla but it rounds out the flavors so well. You have two options when it comes to vanilla. You can add vanilla in as a separate ingredient, or you can use almond milk that already has vanilla flavor added to it. Either way, you are good to go.

A note on the bananas. I wrote this recipe using frozen bananas. I love the consistency that they bring to my smoothies. They are what makes it feel like you are almost drinking a milkshake.

A tip for frozen bananas: you don’t have to wait until they are turning brown to freeze them. Also, many people tell you to freeze them in a single layer on a tray before bagging them. I can count on one hand the number of times that I have had room in my freezer to freeze things separately on a tray before bagging them(read: never).

What I like to do is peel my bananas, break them into quarters and throw them in a gallon ziplock. I fill up the ziplock and then put it in the freezer. If they are stuck together when you pull the bag out you can throw it on the floor which breaks them apart pretty easily, and gets a little aggression out.

You can freeze the bananas whole, but you will want to break them into smaller pieces before blending them up. I do this on occasion but it is easier to just quarter them in the beginning.

If you only have fresh bananas and you have an immediate need to get your smoothie on, go ahead and use a fresh banana. Just use less almond milk and you should be good to go.

If you are also using fresh strawberries add some ice. I always recommend using mostly frozen fruit because it creates a better consistency. But if you don’t have any frozen, adding ice will help. If you go this direction, make sure you drink it right away or it will start to taste watery as the ice melts.

My kids love this smoothie. Especially if I serve it in a fun glass.