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Rice Soup

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This is the ultimate comfort food for me. It’s warm, creamy, cozy, and somehow manages to make my heart and soul happy with every bite. It takes me right back to my childhood and all those comforting memories of home so when I was sick last week, I knew exactly what I needed—a warm bowl of this soup. Ingredients: 1 cup uncooked white rice 7 cups water 1½ teaspoons salt, or to taste 1 can (14.5–15 oz) diced tomatoes, undrained 1 cup sour cream (I use vegan)  Directions: Bring the water, rice, and salt to a boil.  Reduce heat, cover, and simmer about 15 minutes, until the rice is tender. Stir in the diced tomatoes and simmer another 5 minutes. Reduce the heat to very low. Stir a little hot soup into the sour cream first to temper it (in a separate bowl), then stir the sour cream mixture back into the pot. Don't let the soup boil after adding the sour cream, or it may separate. For a thicker, heartier soup: use 5-6 cups water. For a thinner soup: use 8 cups water. Not...
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Simple Smoothie

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There's nothing like a smoothie to beat the summer heat. This simple smoothie is so cool, so refreshing, and so tasty. It hits the spot every single time! Ingredients: 1 1/2 frozen bananas 1 ripe white peach  3/4 cup orange juice  Instructions: Blend all ingredients until smooth. Can add more banana or less orange juice if you would like it thicker. Makes one serving.
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Cookie Dough Dip

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Who says dessert can't nourish your body too? This vegan chickpea cookie dough is packed with plant-based protein and fiber while still tasting like the classic treat you love. Made with simple pantry ingredients and naturally sweetened, it's a delicious way to satisfy your sweet tooth without turning on the oven. Whether you're looking for a post-workout snack, a healthier dessert, or a fun recipe to share with friends, this one checks all the boxes. Ingredients: 1 1/2 cup chickpeas (or 1 can drained) 1 tbsp natural peanut butter  3 tsp imitation vanilla extract 5 tbsp almond milk 6-7 tbsp maple syrup 1/2 cup oats 1/4 cup mini vegan chocolate chips (or carob) Instructions:  Blend all ingredients (expect mini chips) in a blender or food processor until smooth. Scrape out mix into a bowl and once it cools, stir in mini chips.   Serve with honey graham crackers.
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Simple Edamame Salad

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This yummy salad will delight your taste buds this summer! It's so easy to throw together and it lasts for a few days in the refrigerator. Simple, tasty, and nutritious! Ingredients: 1 (10 oz) bag of frozen edamames, cooked and cooled 1 (10 oz) bag of frozen corn, cooked and cooled  1 medium avocado or 1/2 large avocado, diced* 1 cup cherry or grape tomatoes, halved* 1/4 cup red onion, diced small  1/3 cup cilantro, chopped  1/2 to 1 lime, juiced  2 tbsp extra virgin olive oil 1/2 tsp to 1 tsp salt Instructions: Cook the edamames and corn as directed on the package. Let cool. Mix all ingredients together and chill in refrigerator for 2 hours.  *Sometimes I add these in just before serving
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Meatless Meatballs

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A recipe everyone will love whether they're vegetarian or not. They are hearty, flavorful, and pretty simple to make. Ingredients: 1/2 cup breadcrumbs  1/4 cup unsweetened soy milk 2 flax eggs, see notes 2 cloves garlic, minced 1 tsp salt 2 (12 ounce) packages Morningstar Farms or Gardein crumbles (about 2 1/2 cups per package - see notes) 1/2 cup finely chopped onion 3 tbsp chopped Italian flat leaf parsley optional 1/4 cup gluten flour Instructions: Preheat the oven to 425 degrees F and line with parchment paper or baking mat. In a large bowl (or the bowl of a stand mixer), add the burger crumbles and finely chopped onion. Mix them together, and now add all other ingredients. Mix everything together very well until combined. Let sit 10 minutes.  Use a cookie scoop or hands to scoop a small portion of the meatball mixture and roll gently into balls. They don't have to be perfectly round. You can make them a bit larger or smaller.  Arrange the meatballs on the prepared pa...
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Breakfast Muesli

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This is one of my favorite, easy to throw together, nutritious breakfasts! It's colorful and tasty all at the same time. It's one of those recipes that you can take camping, make ahead of time, or throw together quickly when you're in a hurry. Ingredients: 5 cup rolled oats 1 can crushed pineapple or tidbits in 100% juice, with juice 1 can mandarin oranges 3-4 C fresh, frozen, or canned fruit, any kind*  1-2 C or more 100% juice - any flavor** Chopped nuts, optional when serving Instructions: Mix together the oats, fruit, and juice. Let sit for 30 minutes before serving or eat right away.  You can make this ahead and put it in the refrigerator overnight.   Optional: Top with nuts when you are ready to eat. This recipe is very versatile! Really any fruit, any juice, any nuts. Add anything, subtract anything.  If you like it mushier, then you just add a bit more juice. Notes: *We love sliced grapes, strawberries, blueberries, raspberries, etc. ** We love using Bol...
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Vegan Cheesecake

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If you’re looking for a dairy-free dessert that doesn’t sacrifice flavor or texture, this vegan cheesecake is a great one to have on hand. It’s creamy, lightly sweet, and made with easy ingredients that come together into a dessert everyone will enjoy! You can top it with any of your favorite fresh fruit or fruit sauces. Ingredients: 9-in graham cracker crust 8 oz vegan cream cheese (softened)  1 cup firm or silken tofu (drained well)  1/4 cup honey (or maple syrup)  1/4 cup apple juice concentrate 2-3 tbsp lemon juice 1-2 tsp vanilla extract 2 tbsp cornstarch Pinch of salt Instructions: In a blender or food processor, combine vegan cream cheese, tofu, honey, apple juice concentrate, lemon juice, vanilla, cornstarch, and salt. Blend until completely smooth and creamy (no lumps). Pour filling over the cooled crust. Smooth the top. Bake at 325°F (160°c) for 40-50 minutes. Center should be slightly jiggly but set around edges. Let cool at room temperature, then refrigerate a...
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